Stir-fry became a popular cooking method in Japanese households during the 1950s and 1960s, particularly during the period of high economic growth. It gained popularity due to the affordability of cooking oil at the time, its ability to satisfy children's big appetites by adding more vegetables and less meat at a low cost, and its quick and easy preparation. It is also highly customizable and a great way to use leftovers. As a result, yasai itame has become one of the most widely cooked home recipes in Japan.