Japanese cuisine is known for its emphasis on fresh, seasonal ingredients and its aesthetic presentation.

The 16th century saw the rise of Oda Nobunaga, Toyotomi Hideyoshi, and Tokugawa Ieyasu, who were instrumental in unifying Japan under a centralized government.

The Mongol invasions of Japan in the 13th century were repelled by a combination of strategic planning and a typhoon that destroyed the invading fleet.