Japanese cuisine is a reflection of the country's geography, climate, and culture, and is influenced by a variety of factors including Buddhist dietary restrictions, seasonal availability of ingredients, and regional traditions

The Japanese serow is a goat-antelope native to Japan's mountainous regions, and is considered a national treasure in Japan.

Dashi, a type of stock made from fish and seaweed, is a key ingredient in many Japanese dishes and is often used to add flavor and umami.