This exhibition explores washoku from diverse perspectives. Washoku has developed flexibly to accommodate foreign influences, and its evolution still continues. Other distinctive Japanese culinary styles are featured, such as the yoshoku cuisine which developed in the Meiji Era, along with displays of the wide-ranging ingredients derived from the natural wealth of the Japanese archipelago, and techniques such as fermentation that developed through the exercise of wisdom. The exhibition also traces the historical transformations of washoku from ancient to modern times.