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.