Exploring the Ainu

Japan’s Indigenous People and Their Food Culture

Tatsujiro Kuzuno an Ainu individual famous for being a promoter of Ainu culture. Wiki Commons.

The Ainu, an Indigenous people of Japan, hold a rich and unique cultural heritage that has persisted for centuries. Often overshadowed by Japan's dominant culture, the Ainu have their own distinct traditions, beliefs, and practices, particularly when it comes to food and sustainability. Their story offers valuable insights into how communities can live harmoniously with nature while preserving their identity through culinary practices.

Let’s dive into the origins, lifestyle, food traditions, and ongoing legacy of the Ainu people.

Who are the Ainu?

The Ainu are one of the oldest Indigenous groups in Japan, primarily inhabiting the northern island of Hokkaido, as well as parts of Russia’s Sakhalin and the Kuril Islands. The Ainu's unique identity was formed over centuries of living in these colder, forested areas, where their livelihood depended on their connection to the natural environment. Unlike the Yamato Japanese, who eventually became the dominant ethnic group, the Ainu maintained a distinct way of life—one that emphasized living in balance with nature.

The Origins and Early History of the Ainu

The origins of the Ainu are a subject of ongoing debate, but genetic and linguistic studies suggest they may have descended from early hunter-gatherer groups in Japan, such as the Jomon people, who lived more than 10,000 years ago. The Ainu’s distinct cultural and physical features — such as their hairiness and lighter skin — set them apart from the Yamato Japanese, who are believed to have migrated to Japan from the Asian mainland later on.

Historical records show that the Ainu were living in northern Japan by at least the 13th century, though they likely settled in the region much earlier. Their long-standing connection to the land allowed them to develop a deep spiritual and practical relationship with the environment, which would come to define much of their cultural identity.

Ainu Lifestyle

The Ainu lived in small, tightly-knit communities, primarily relying on hunting, fishing, and gathering for their subsistence. Their semi-nomadic lifestyle revolved around the seasons and the availability of natural resources. In spring and summer, they fished in rivers and foraged for wild plants and berries. In autumn and winter, they hunted animals such as bears, deer, and seals, depending on where they lived.

Their homes, called “chise”, were constructed from wood and bamboo, covered with thick reeds to provide insulation during the cold winters of Hokkaido. These dwellings reflected the Ainu’s harmony with nature, as the materials were locally sourced and biodegradable, aligning with their sustainable way of life.

Religion and spirituality played a central role in the Ainu's daily life. They believed that every aspect of nature, from animals to plants and even objects, possessed spirits, or “kamuy”. This belief system deeply influenced how they interacted with the world around them, emphasizing respect for all living things. Ceremonies, such as the “Iyomante” (bear-sending ceremony), were performed to honor and send the spirits of animals back to the gods after a successful hunt.

Ainu Diet: A Sustainable Food System

Ainu food practices were inherently sustainable, reflecting their deep connection with the natural world. Their diet was primarily based on what they could hunt, fish, and gather. The Ainu were expert hunters, using traditional tools like bows, arrows, and traps to capture deer, bears, and rabbits. Hunting was not merely a means of survival; it was also a spiritual act. Hunters performed rituals before and after the hunt to express gratitude to the animal’s spirit.

Fishing was another key component of Ainu subsistence. Rivers were abundant with salmon, trout, and other freshwater fish, which the Ainu caught using traps or spears. In coastal areas, they would also harvest shellfish and seaweed, adding to their diverse diet.

The Ainu were also skilled foragers, collecting wild plants, herbs, and berries. Foods like “sikerepe” (a type of wild lily root), “kitopiro” (wild garlic), and “hascup” (a type of berry) were staples in their diet. These ingredients not only provided nutrition but were also used for medicinal purposes, showing the Ainu’s sophisticated understanding of the natural world.

One of the defining features of Ainu cuisine is the use of “ohaw”, a hearty soup made from fish, meat, and wild vegetables. This dish encapsulates the Ainu approach to food — using simple, local ingredients in a way that maximizes their nutritional value.

Foraged Pukusa. Wiki Commons

How the Ainu Practiced Sustainability

Sustainability was not just a concept for the Ainu—it was a way of life. Their deep spiritual connection to the environment meant that they took only what they needed, ensuring that natural resources could replenish over time. They practiced what modern environmentalists might call "sustainable harvesting," particularly when it came to fishing and foraging.

For instance, the Ainu would avoid overfishing by rotating their fishing locations and seasons, allowing fish populations to recover. Similarly, when foraging for plants, they took care to leave enough behind so that the plants could continue to grow. This balanced approach ensured that their natural surroundings remained abundant, not only for themselves but for future generations as well.

The Ainu also demonstrated sustainable practices through their use of animals. After a successful hunt, no part of the animal went to waste. The meat was consumed, the fur used for clothing and bedding, and the bones and tendons repurposed into tools. Their holistic approach to resource management is something that modern society could learn from, especially in the context of today’s environmental challenges.

Cultural Beliefs and Their Connection to Food

The Ainu’s cultural beliefs were deeply intertwined with their food practices. The idea that every animal and plant had a spirit shaped how they approached hunting, fishing, and gathering. The “kamuy” were seen as generous beings who provided food for the Ainu people, but these gifts had to be respected. This respect was shown through rituals, offerings, and ceremonies designed to honor the spirits of the animals and plants they consumed.

For example, before fishing, the Ainu would offer prayers to the river gods, asking for a bountiful catch and expressing gratitude for the fish. After hunting, ceremonies were held to send the animal’s spirit back to the gods, ensuring that the cycle of life continued in balance. This spiritual relationship with food is a hallmark of Ainu culture, demonstrating their deep reverence for the environment.

Some of their food dishes are:

Ohaw: A traditional Ainu soup made with a base of fish or game (such as deer or bear) and various wild plants like fuki (butterbur).

Sito: Dumplings made from millet or wheat flour.

Rataskep: A porridge of grains, nuts, and fish.

Chitatap: A dish where ingredients like fish, meat, or plant roots are pounded together to create a paste, traditionally prepared by the family together.

Where Are the Ainu Today?

The Ainu population has significantly declined over the centuries due to colonization, forced assimilation, and the loss of their land. By the late 19th century, the Japanese government formally annexed Hokkaido, and policies were put in place to assimilate the Ainu into Japanese society. This included banning the Ainu language, traditions, and religious practices, which led to a severe decline in their cultural identity.

Today, estimates suggest that fewer than 25,000 people identify as Ainu, though the actual number may be higher, as many Ainu descendants do not publicly acknowledge their heritage due to historical stigmatization. In recent years, however, there has been a revival of Ainu culture. The Japanese government officially recognized the Ainu as an Indigenous people in 2008, and cultural centres, such as the National Ainu Museum in Hokkaido, have been established to preserve and promote Ainu traditions.

The Ainu's Cultural Impact

While their population has diminished, the Ainu’s cultural impact remains significant. In recent years, there has been a resurgence of interest in Ainu language, art, and music. Traditional crafts, such as intricate wood carvings and woven textiles, are being preserved and shared with a broader audience, both in Japan and globally. Festivals celebrating Ainu culture are also helping to reintroduce traditional practices to younger generations.

The Ainu have also left an indelible mark on Japanese cuisine. While modern Japanese food is heavily influenced by Chinese and Western culinary traditions, the Ainu’s sustainable food practices and reliance on wild ingredients have inspired movements within Japan that emphasize foraging, local ingredients, and minimal waste.

What Can We Learn from the Ainu?

The Ainu’s relationship with nature offers profound lessons for modern society, particularly when it comes to sustainability. Their belief in taking only what is needed and their practices of waste reduction and respect for the environment align with current environmental movements that advocate for more sustainable living.

Their approach to food — simple, local, and sustainable — offers a template for how modern food systems might reduce their environmental impact. In a world facing climate change, food insecurity, and environmental degradation, the Ainu’s way of life stands as a reminder of the importance of living in harmony with nature.

Final Thoughts

The Ainu people, with their rich cultural traditions and sustainable practices, have much to teach the world today. From their origins in northern Japan to their enduring legacy in both culture and cuisine, the Ainu remain a testament to how communities can live sustainably while maintaining a deep spiritual connection to the environment. By learning from their practices, we can begin to address some of the most pressing issues of our time, from environmental degradation to food sustainability.

Further Reading

Batchelor, John. The Ainu and Their Folklore. 2nd ed., Kegan Paul, 1927.

Siddle, Richard. Race, Resistance and the Ainu of Japan. Routledge, 1996.

Walker, Brett L. The Conquest of Ainu Lands: Ecology and Culture in Japanese Expansion, 1590-1800. University of California Press, 2001.

Emori, Yutaka, et al. "The Ainu: A New Horizon in Research." Bulletin of the National Museum of Ethnology, vol. 40, no. 1, 2015,