It is said that Edo dishes, in which great importance was placed on the freshness and origin of the foodstuffs, were generated under these circumstances, thereby establishing the core and elements of today's high-class dishes together with honzen ryori (formally arranged dinners) that set the precedent for nihon-ryori being a course meal that starts with hassun (a relish) and kuchitori (a side dish).
こういった中で鮮度と産地を重視する江戸料理が生まれ、八寸や口取りから始まるコース化した日本料理の先駆けとなった本膳料理とともに、今日の高級な料理の骨子と要素を構築したといわれている。