Japanese cuisine is renowned for its freshness, simplicity and careful presentation. Traditional recipes include dishes such as sushi, ramen, tempura, sashimi, yakitori, and sukiyaki. Typical ingredients used in Japanese cuisine include rice, fish, seafood, vegetables, seaweed and spices.

The history of Japanese gastronomy is closely linked to that of agriculture and fishing. The Japanese developed methods of growing rice and raising fish that allowed them to grow fresh food all year round. Over the centuries, Japanese cuisine has developed into a blend of local culinary traditions and foreign influences, including Chinese and Korean.

Japanese cuisine is also characterized by its wide variety of cooking practices, including Kaiseki, a form of haute couture cuisine that focuses on the artistic presentation of food, and Washoku, a traditional cuisine that respects the seasons and focuses on the freshness of the ingredients. Japanese culinary practices are also influenced by religious beliefs and rituals, such as the tea ceremony which is an important part of Japanese culture. Japanese cuisine is considered one of the healthiest in the world, thanks to its use of fresh produce and simple preparation. It is also very appreciated for its neat presentation and its aesthetics. Japan is recognized today for its rich and diverse culinary heritage, and many of its dishes have become famous across the world.