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.

The Meiji Restoration in the late 19th century saw the overthrow of the Tokugawa shogunate and the modernization of Japan.

In Japan, there is a dish called natto, which is fermented soybeans that have a strong smell and slimy texture.