The term Japanese Culinary means traditional Japanese food, similar to that existing before the end of sakoku in 1868. In a broader sense, it can include foods whose ingredients or methods of preparation were later introduced from abroad, but which were developed by the Japanese in a different way.
Japanese cuisine is known for giving importance to the seasonality of food, quality of ingredients and presentation.
Traditional Japanese Culinary is dominated by white rice (hakumai), and few meals would be complete without it. Any other dish served during a meal fish, meat, vegetables, preserves – is considered an accompaniment, known as (okazu).
A different type of cutlery, called Hashi, is used. Originating in China, it consists of two small wooden chopsticks.