We compared popular recipes of the Edo period, known for its model recycling society, with the modern and eco-cooking versions. Recycling indicator values measured after preparing modern, eco-cooking, and Edo versions of the same dish revealed the following respective findings: energy consumption, 2.9, 1.6 and22.7 kWh; water usage, 104.8, 22.2 and 34.0 L; food waste, 121.0, 20.5 and 17.0 g; and CO2 emission, 658.7, 308.4and 0 g. The Edo recipe required more energy and longer cooking time, but had zero CO2 emissions due to recycling, and comparable water usage and food waste to the recipes prepared by eco-cooking. The modern cooking method is convenient but wasteful, while the Edo version was eco-friendly but time-consuming. Eco cooking offers advantages over the other methods and greatly reduces the environmental impact.
