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.

Miso soup, a soup made with fermented soybean paste, is a popular Japanese dish that is often served as a side dish.

The sushi conveyor belt, invented in the 1950s, revolutionized the way sushi is served in restaurants and made it more accessible to the average person.