The national cuisine of Japan. It is composed of the regional and traditional foods of the country. This cuisine has rice as its base, with dishes often consisting of seafood, pickled vegetables, and vegetables cooked in broth. Seafood is often grilled or deep-fried in tempura batter, yet it is also served raw in sushi and sashimi. Japan's staples, which aren’t made from rice, include soba and udon noodles. Most staples are generally accompanied by miso soup.

Notes:

1) It is also known as washoku in Japanese.

2) While historically this cuisine avoided the use meat, globalization has led to the rise of meat-based dishes, such as tonkatsu.