Japanese cuisine, or “Washoku,” emphasizes the seasonality and freshness of ingredients. There is an aesthetic in the presentation, with careful consideration given to color, shape, and the choice of dishes. The flavoring is often simple, focusing on bringing out the natural taste of the ingredients.

Japanese cuisine also values the experience of all five senses, including aroma and texture. Washoku has been registered as UNESCO‘s Intangible Cultural Heritage, reflecting its deep connection with Japanese culture.