The traditional cuisine of Japan (Japanese: washoku) is based on rice with

miso soup and other dishes; there is an emphasis on seasonal ingredients.

Side dishes often consist of fish, pickled vegetables, and vegetables
cooked in broth. Seafood is common, often grilled, but also served raw as
sashimi or in sushi. Shabu Shabu is a popular Japanese-style hot pot
where the meat and assorted vegetables are cooked in a flavorful broth
called kombu dashi. The humble soybean (daizu) is used to make a wide
variety of foods and flavourings. Tempura is a typical Japanese dish
usually consisting of seafood, meat and vegetables that have been
battered and deep fried. Wasabi is one of the more well-known
condiments served with Japanese cooking, most commonly served with
sushi. Nori, or dried laver, is perhaps the most familiar seaweed to people
outside of Japan, as it is the variety used to make sushi rolls. Okonomiyaki
is a Japanese savory pancake dish consisting of wheat flour batter and
other ingredients cooked on a teppan. Sake is a Japanese alcoholic
beverage made from fermented rice. Sake is light in colour, is
noncarbonated, has a sweet flavour, and contains about 14 to 16 percent
alcohol.

In Japanese society, a meal goes beyond the food and eating it.Traditional
food is an important aspect of the culture and it is considered a world
heritage. Thus, a traditional meal is not only aiming for the taste, but also
aiming to protect the nature and transmit knowledge to future
generations.