The World | Asia and Australasia | Japan

Japanese cuisine has maintained its own distinct traditions with little influence from other countries. Meals in Japan are famous for their highly stylized presentation and simple ingredients. Japanese cuisine reflects an awareness of the seasons, only the freshest of ingredients are used, and individual flavors and textures of foods are of great importance. Rice, fish and seafood, vegetables, and tea are staples, and rice is served at every meal; in fact, the Japanese word for boiled rice is gahan, which also translates as “a meal.” Seafood—cooked, raw (sashimi), or dried bonito tuna flakes—is also present at every meal. Seaweeds are important ingredients, as well as soybean products such as tofu (bean curd) and miso (fermented soybean paste). Noodles, either buckwheat (soba) or wheat (udon) are also very popular in Japan.