Review of ‘The Shortest History of Japan’ by Lesley Downer

Lesly Downer is an exceptional choice to author this captivating book. A true expert on Japan, she brings a wealth of experience as a historian, author, lecturer, TV presenter, and journalist. Having lived in Japan for fifteen years, she possesses an intimate understanding of the culture and history.

Downer has also written four impressive fictional novels, called The Shogun Quartet, set in nineteenth-century Japan. She has presented programs for major networks such as NHK and the BBC. Her other non-fiction works further showcase her extensive knowledge and passion for the Land of the Rising Sun, including Madam Sadayakko: The Geisha Who Seduced the West. Now residing in London with her husband, Arthur I. Miller, Downer continues to immerse herself in the rich tapestry of Japanese culture through her writing.

The Shortest History of Japan unfolds chronologically, starting with the Jōmon period (14,500 – 100 BCE) and extending to the current Reiwa period (2019 – present).

Let’s look at some of the highlights from this book. The introduction opens with the words, “The Story of Japan begins with a dance.” From here, Downer narrates the tale, which happened before time began, of the deities Izanagi and Izanami, sent by their father to descend from heaven on a rainbow bridge. Izanagi dipped his spear into the primordial mass and created the islands of Japan. From this, an abundance of gods emerged, including the Sun Goddess, Amaterasu. After being insulted by her brother, the Storm God, Amaterasu hid in a cave until the Goddess of Merriment danced outside. This coaxed her back into the light, saving the world. This summary fails to compare to Downer’s eloquent and enthusiastic storytelling and her descriptions of the various facts and fables.

Downer does an excellent job explaining how Japan’s geography has impacted the country’s history. The surrounding sea has provided a natural barrier against invasions, enabling periods of isolation. In response to natural disasters like earthquakes and tsunamis, the Japanese have developed rituals and festivals to seek divine protection, fostering a deep awareness of life’s transient nature.

Japan is frequently characterized as a homogeneous society; however, Downer notes on pages 14 and 15 that a lot of Koreans fleeing warfare migrated to Japan around 400 BCE due to its favorable climate for rice cultivation. They introduced essential agricultural tools such as shovels, hoes, and plows, marking the arrival of the Iron Age in Japan.

This talented wordsmith explains that Buddhism made its way to Japan via the Silk Roads from India through China and Korea. On page 32, she describes how travellers converged in Nara, Japan’s first true city; inspiring the creation of magnificent temples and statues dedicated to the new faith. During this vibrant period, Emperor Tenmu summoned Hieda no Are, a 28-year-old shrine maiden, to compile Japan’s mythology and history into the Kojiki (Record of Ancient Matters). This era also saw the creation of the Man’yōshĹŤ (Collection of Ten Thousand Leaves). An anthology that beautifully captures themes of nature, love, and human experience. Readers will be keen to explore Japan’s ancient sites like the Tōdai-ji Daibutsuden (Great Buddha Hall) in Nara after reading these pages.

This book offers a comprehensive exploration of Japanese society, culture, politics, and religion. On pages 40 and 41, you can discover the significance of onsen hot springs and traditional Japanese houses’ unique materials and architecture. Pages 84 and 85 delve into Zen gardens, illustrating how they embody the essence of nature. Additionally, the tea ceremony is beautifully discussed on page 96, highlighting its cultural importance.

This marvellous book takes us from the Kamakura and Muromachi periods to the Edo period (1603–1868), when peasants were restricted to eating lesser grains like barley and millet. The author tells us how Edo became Japan’s military, administrative, and cultural center under Tokugawa Ieyasu, marking a golden age for merchants. The era also saw the rise of kabuki theatre, a vibrant contrast to the restrained Noh, and the flourishing of poet Matsuo Bashō.

This fascinating writer depicts the Heian period as a time when women, “cocooned against misfortune,” mastered the arts of fashion, poetry, and beauty, with their long hair sweeping the ground. One will appreciate reading about Murasaki Shikibu, a novelist, poet, and lady-in-waiting at the Imperial Court who crafted the timeless work, The Tale of Genji, which would forever shape Japanese culture (p. 45).

Downer captures with skill the moment Commodore Matthew Perry arrived in Tokyo Bay in 1853, demanding access to ports for American whalers, and how it caused turmoil in Edo. Japan’s leaders sought reforms, but the samurai resisted. Western trade opened by 1858 sparking Japonisme and influencing Art Nouveau. Emperor Mutsuhito, just 16, embraced Western customs, setting new cultural standards after Edo became Tokyo in 1868.

The author provides a wonderful description of the Taishō period (1912 – 1926) which was known as “the age of speed, sport, and sex” (p. 172). Downer explains in detail how railways and bridges were built in the Roaring Twenties and how buses, cars, and trams were imported from America. She says the department store Mitsukoshi was built as the retail arm of the vast Mitsui empire (p. 177). Moga (modern girls) cut their hair short and wore flapper skirts, a far cry from the traditional kimono.

However, the 1923 Great Kanto Earthquake devastated Tokyo, killing over 130,000 people and leaving survivors struggling for food amid the ruins.

Downer says when Hirohito ascended the chrysanthemum throne, novelists such as Natsume Sōseki and Tanizaki Jun’ichirō were trying to make sense of the world through their writing (p. 181).

Some readers will remember the latter half of the Showa period (1926–1989) and enjoy reading Downer’s account of this era with fondness and a sense of natsukashii (nostalgia). She explains with eloquence how this was a time when Japan rose from post-war devastation to economic prosperity. Japan surrendered following the atomic bombings of Hiroshima and Nagasaki and General Douglas MacArthur preserved the emperor’s role as a symbol of national unity. She explains how Japan was thriving again by 1955, with citizens eager to acquire the “three treasures” — a TV, washing machine, and refrigerator. The 1964 Tokyo Olympics marked the country’s recovery, and by the 1980s, Japan was seen as an economic powerhouse, with Tokyo becoming one of the world’s most glamorous cities.

Downer’s tone turns somber again when discussing the Heisei era, a time of economic decline and dark events. One example is the 1995 Aum Shinrikyo subway attack, which claimed 12 lives and injured thousands. She says the writer Murakami Haruki believed it was a “manifestation of existential crisis; people had lost their core values and beliefs and been left lacking direction, meaning or purpose.” (p. 213). Prime Minister Koizumi Junichirō, who rose to power in the 2000s, embodied a new, more relaxed leadership style, befriending U.S. President George W. Bush.

The earthquake and tsunami on the 11th of March, 2011 in Fukushima was horrific. The mammoth hydrogen explosion that tore through reactor number one at the nuclear power plant has had serious repercussions. These events are described with deep compassion on pages 216 to 218.

At the beginning of the Reiwa period, Downer notes that Emperor Naruhito at 59 embodied the modern Japanese man — fluent in English, Oxford-educated, and part of a well-publicized love story rather than an arranged marriage.

In the closing chapter, Downer highlights the growing global interest in Japan’s history, including the Jōmon period and its pottery, valued for its rope designs. It’s wonderful to think that these objects made so long ago are appreciated in the present. She says the Japanese and Chinese were boiling and storing food in these pots a millennia before others. The Jōmon people, around 11,000 BCE, thrived after glaciers melted, enjoying an abundant seafood supply and a vibrant artistic culture.

In the final pages, this gifted writer emphasizes Japan’s strides in robotics for the care of the elderly while acknowledging persistent domestic challenges, including the discrimination faced by the Ainu people and the unresolved issues surrounding Korean comfort women. Despite these difficulties and the looming threat of climate change, Japan remains culturally rich and one of the world’s safest nations, with its emperors embodying a tradition of scholarship in areas such as marine biology, ichthyology, and the history of transportation on the Thames.

In The Shortest History of Japan, Downer masterfully weaves together Japan’s absorbing cultural heritage, complex history, and resilient spirit, offering a concise yet profound portrait of a nation shaped by both triumph and adversity. If you enjoyed this review and its highlights, you’ll love the full experience of the book.

The Shortest History of Japan by Lesley Downer is published by Old Street Publishing (2024) ISBN-13: 978-1913083632. It’s available in all good bookshops and Amazon UK: Hardcover: ÂŁ9.99. eBook: ÂŁ5.99

 

My Mum, Valerie Lorraine Hall, Has Been Awarded The Medal of the Order of Australia

(This blog post was updated in November 2024)

Three years ago, I nominated my mum, Valerie Lorraine Hall, for a Medal of the Order of Australia in recognition of her decades of dedicated charity work. After a long wait, I’m thrilled to announce she was included in the 2024 King’s Birthday Honours List and was formally awarded the OAM in September. I speak to my mum regularly and I’m so pleased she’s delighted to receive this honour. My husband Roy and I couldn’t be more proud of her remarkable achievements and unwavering dedication to helping others.

My mum, Valerie Hall, receiving the Order of Australia medal from the Governor of Victoria, Margaret Gardner, at Government House in Melbourne on the 4th of September, 2024.

My mum, Valerie Hall, received the Order of Australia medal from the Governor of Victoria, Margaret Gardner, at Government House in Melbourne on the 4th of September, 2024.

My mum standing with the Governor of Victoria after receiving her medal.

My mum stood with the Governor of Victoria after receiving her medal.

Stylish “Sushi at Home” with Yumi Gomi’s Cookbook

I just spent a delightful weekend making all kinds of stylish sushi from Yuki Gomi‘s popular cookbook, “Sushi at Home: The Beginners Guide to Perfect, Simple Sushi“. For years, I’ve been making the same sushi but now I’ve learned all sorts of wonderful, innovative alternatives.



I was able to make this sushi with the generosity of the following online shops: The Wasabi Company kindly sent me this cookbook along with some ingredients, including some fantastic Wasabi Powder and Ma Kombu, to enhance my sushi rolling extravaganza. The Japanese Shop, based in Harrogate in the UK, sent me some beautiful Seikaiha Oblong Japanese Sushi Plates, Blue Cherry Blossom Japanese Chopsticks, and Seikaiha Japanese Traditional Chopstick Rests. I’m in love with their tableware. The photo of these plates below does not do them justice. The quality is superb. Finally, The Fish Society, the UK’s premier online fishmonger, sent me their  Sushi Kit including salmon, tuna, and prawns (definitely the best fish for sushi I’ve ever tasted) as well as their Sushi Accessory Kit which came in handy.

I used Yumenishiki short grain rice from the Kombini shop in Gloucester and I added a piece of Ma Kombu dried seaweed from The Wasabi Company to the rice cooker before steaming to add nutrients and improve the flavour.

Now let’s get to the sushi! I’m starting with the most stylish sushi I’ve made to date. That’s the “Kani and Ebi Oshi Sushi (Crabmeat and king prawn mini pressed sushi) on page 97. This was so easy to put together and as you can see in the photo below it looks impressive! Yuki Gomi gives you all the instructions you need to make this simple and appetising sushi. She also says it’s popular because it looks like a cupcake!


After flicking through the cookbook, I was really excited to try the Soba Sushi pictured on page 115 so it was one of my first attempts. I thought it was going to be a failure when the soba started sticking together but I followed Yuki’s advice and added a touch of oil, and that solved the problem. Yuki trained under master noodle chef Mr Sekizawa in Japan so she really knows what she’s doing. I followed her Ebi Tem Cha-Soba Sushi (prawn tempura and soba-noodle sushi) recipe on page 113 but I didn’t fry the prawns in tempura batter because of time constraints. This unique sushi was surprisingly nice. I’d definitely make it and eat it again.



Next, I was excited to try this temari sushi (hand-ball sushi) pictured below from pages 92-93. I used smoked salmon from Waitrose to make the Oyako Temari Sushi (smoked salmon and salmon roe hand-ball sushi) from page 88. It looks pretty and tastes delicious. I also used the prawns sent to me from The Fish Society to make Ebi Temari Sushi (prawns with lumpfish roe hand-ball sushi) featured on page 86.

 



After this, I made Ura Futomaki (giant inside-out rolls), the modern version of the classic futomaki (giant rolls). I’ve eaten this many times in conveyor belt sushi restaurants but I was always too afraid to make it at home. Yuki’s cookbook helped me get over this fear and I was surprised at just how easy this was to make. I think that’s because all the rice on the outside of these inside-out rolls sticks together and holds everything in place. Below is the Kaisen Ura Futomaki (tuna, salmon, and avocado with black lumpfish roe (I couldn’t get the red small fish roe)) pictured on pages 62 and 63.  This is my favourite sushi from the weekend but Yuki’s version definitely looks better!



My next attempt at a different inside-out sushi was the Tuna Salad Ura Futomaki (poached tuna wasabi mayo, cucumber, and rocket leaves with sesame seeds or black lumpfish caviar) from page 65. My husband Roy liked this one the best. But, I forgot to add the cucumber!



Most Westerners love the traditional futomaki (giant roll) with the nori seaweed sheet on the outside so I decided to make it but I should have been more generous with the salmon, the chives, and the crab meat. I followed Yuki’s recipe for Classic Seafood Futomaki (salmon, crabmeat, avocado, and chives giant roll) from page 54.



I love inari sushi (featured on page 121)! This version is shop-bought braised abura-age tofu pockets in a sweet soy sauce that you have to gently pry open to add rice and then top with seasonings. They’re so good. It’s hard to stop at one!



I prefer traditional sushi to the Californian variety so I was looking forward to making some Kappa Maki (cucumber roll) on page 30 and Tekka Maki (tuna and wasabi small roll) on page 31. I also made oshinko maki with yellow pickled daikon because I like the way it adds colour to the plate. I used the Sanpuku Nori sheets from The Wasabi Company to make these. The taste and texture of this nori are excellent but they didn’t stick well together in the rolling process so I reverted to using the Yutaka Sushi Nori sheets from The Fish Society. My presentation and rolling ability also need a lot of improvement!

 

I always like some miso soup to complement the sushi and Yuki Gomi has an easy-to-follow recipe for clam soup on page 142. I picked up some delicious True Tide White Shell Clams from Waitrose and I bought some white miso paste from the Kombini shop in Gloucester. If you’ve never made miso soup before my suggestion is to put a tablespoon of miso paste into a ladle. Dunk this into the boiling water with the clams and the dashi and gradually stir boiling water into the miso in the ladle with long chopsticks and allow this to slowly merge with the boiling water in the pan.


The Fish Society Sushi Kit with the salmon, tuna, and prawn goes a long way so I had some leftover fish and I decided to make the Classic Kaisen Chirashi Sushi (seafood chirashi sushi) recipe on page 104. I added omelette chunks from Yuki’s tamagoyaki recipe on pages 50 and 51. I think it looks marvellous on the plate and the variety of fish in this gourmet version was mouthwateringly good.



I also made maguro nigiri (tuna nigiri) to savor the last of the tuna fish.



Below are photos of the salmon and tuna The Fish Society sent me. This is a top-quality Coho Salmon Belly Sashimi Strip and a top-quality Tuna Sashimi Grade Maguro Saku block. The salmon was buttery and incredibly smooth, the tuna was mild but tender, and the taste and texture of this sushi-grade fish was superlative to anything I’ve had in the past. If you want to make the best sushi possible in the UK it has to come from The Fish Society.

 

The wasabi (Japanese horseradish) I used to accompany this sushi was made using Wasabi Powder from The Wasabi Company. You simply add water to the powder and it makes the most delicious wasabi with a wonderful sharp taste. This online retailer also sells fresh Japanese Wasabi and Wasabi Plants.


I highly recommend this cookbook and after making all this sushi, I discovered that Yuki Gomi has a website and she’s committed to the art of cooking and sharing this with others.



“Yuki Gomi is a Japanese chef, food writer, and cookery teacher. Her mission is to educate and share just how simple, nourishing, and delicious Japanese food can be.

Through her writing and Japanese cooking classes, Yuki wants to share the joy of Japanese cooking by fusing traditional and modern techniques to create accessible, healthy, and exciting Japanese food. As a professionally trained chef and author of Sushi at Home, published by Penguin, she teaches Japanese cookery from her kitchen in London, giving the skills and techniques to students wanting to cook Japanese food at home.” — Yuki Gomi’s website

“Sushi at Home: The Beginners Guide to Perfect Simple Sushi” is available from The Wasabi Company. 175 pages. Penguin Group. ÂŁ16.15