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The fundamental components of Japanese meals are rice, soup, and side dishes, with the soup providing both water and salt.

Tsukemono is a kind of food, mostly vegetables, that has been pickled in salt, rice bran, miso, or something else.

Sweet foods, such as Japanese and Western confectionaries, are known as kanmi (sweets).

Chirashi-zushi is a type of sushi made by combining various ingredients with vinegared rice.

Umeboshi are a type of pickle made from ume (plums) fruits that are dried in the sun after being salted and soaked in ume vinegar.

Rice has been an important part of the lives of Japanese people since ancient times.

Gagaku is a traditional Japanese art form which combines singing and dancing elements from classical Japanese styles such as kagura (shinto music and dancing) with elements from the ancient Asian continent such as from China.

Furoshiki are square cloths for storing, wrapping, and carrying items. They are also used to cover things that are important to protect from dust.

For shops, kanban (signboards) are an important landmark. Other objects that serve the same purpose that Japanese people are familiar with are noren (shop curtains with emblems), nobori (flags), and chochin (lanterns).

Takoyaki is a specialty of Osaka that is just as famous as okonomiyaki.

Natto is a traditional Japanese food made from fermented soybeans.

Made from soybeans, tofu is a type of healthy food that has been eaten as shojin ryori (Buddhist vegetarian cuisine) for a great many years. Even now it is a very common food in Japan.

In addition to sashimi and sushi, there are various ways of eating and preparing fish, such as grilling, boiling, salting, fermenting, drying, smoking, and pulping into a paste.

In Japan, it is customary to eat eel to prevent summer exhaustion due to its high nutritional value.

It is said that donburimono—rice served in a dish with its side dish placed on top—was created in the Edo period and originated with unadon, rice topped with eel.

Omurice is one of the most well-known "Western foods" born in Japan between the Meiji and Taisho periods.

In the 1960s, chicken became a common food in Japan.

Tsukudani is a dish that boils foods like seafood, seaweed, or vegetables in a salty-sweet seasoning made from ingredients such as sugar, soy sauce, and mirin.

Fireworks that color the night sky are synonymous with summer in Japan, and fireworks festivals are held throughout the country every year, mainly during July and August.

Chopsticks are indispensable cutlery items when it comes to Japanese cuisine. They are used not only for eating, but also for cooking.