Japanese food is known for its use of umami, a savory taste that is often described as the fifth taste.

The Muromachi period, which lasted from the 14th to the 16th century, was a time of great artistic and cultural achievement, including the development of tea ceremony and the Noh theater.

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