Cherry blossoms, or sakura, are a national symbol of Japan and are celebrated each spring with picnics and festivals.

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.

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