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

Tempura, a dish made with battered and deep-fried seafood or vegetables, is a popular Japanese dish that originated in the 16th century.

Natto, a fermented soybean dish that is known for its strong odor and slimy texture, is a popular Japanese food that is often eaten for breakfast.