Part 2/8:
The recipe for nyumen is sourced from Ryori Monogatari, the oldest surviving cookbook published in Japan in 1643. This work, which has recently been translated by the team at Sengoku Daimyo, reflects the evolving food landscape of Japan, merging traditional practices with newer influences from Korea and Portugal during the 17th century. The Ryori Monogatari contains diverse recipes, including meat dishes featuring exotic ingredients like bear and otter, numerous seafood selections such as whale and fugu, and various vegetarian offerings.