Korean cuisine was started from the prehistoric Koreans who hunted, fished, and began to grow crops including barley, rice, legumes, and wheat. In the 13th century, the Mongols invaded Korea and left their influence with dumpling dished, grilled meat dishes, noodle dishes, and certain seasonings that are still frequently seen today in Korean cuisine. Later on during the 15th century, Korean scholars pushed for improved agricultural systems, which resulted in an increase in different crops from the "New World" gained through trade. From 1910 to 1945, the Japanese colonized the Korean peninsula. Many Japanese foods became a part of Korean cuisine during this time period. This was also a very harsh time period for the lower classes, who began to receive limited amounts of food. This led to very different meals for the lower classes that incoorperated much cheaper food.