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Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation. It is never more than lightly cooked, the ideal being to do only what is necessary to bring out the natural flavor of ingredients. Two liquid ingredients are center to most dishes; one is a light stock made from giant kelp and dried bonito shavings, and the other is Japanese soy sauce.
Kaiseki Ryori is a traditional Japanese multi course meal consisting of small dishes
Traditionally consists of seafood placed on top of a chunk of vinegared rice
Sushi dishes are presented to the customers on a conveyor belt
Sashimi is sliced raw fish dipped in soy sauce with a bit of wasabi
Fugu, Japanese pufferfish, is a common delicacy in Japan
Osechi Ryori are traditional Japanese New Years dishes served in jūbako
A traditional vegetarian, gourmet food is called shojin-ryori in Japanese.