Cod farm crabs, Chu crabs, hairy crabs, squid, scallops, oysters, etc. Because Japan is an island country, Japanese people like seafood quite much-including fish, shellfish, octopus, shrimps, crabs and seaweed. Japanese food is usually a bowl of rice and a bowl of soup; For example, the traditional Japanese breakfast is usually miso soup, rice and a dish of kimchi. The most common dish is called "three dishes" (Japanese: one fruit juice, three dishes/ぃちじゅぅささぃ)-soup, rice, and three dishes cooked in different ways. These three dishes are usually a plate of sashimi, a plate of roasted vegetables and a plate of boiled vegetables, while some are steamed vegetables, fried vegetables, vinegar vegetables or sauced vegetables. "Three meals" often include pickles and green tea. A popular pickle is prunes.

The production of Japanese cuisine requires fresh materials, exquisite cutting and artistic display, and emphasizes the harmony of "color, fragrance, taste and utensils", which is not only taste, but also visual enjoyment. Harmonious food requires natural color, delicious taste, diverse shapes and excellent utensils. Moreover, materials and conditioning methods attach importance to the sense of season.