Bento

Japan's traditional food culture, inscribed as a UNESCO Intangible Cultural Heritage in 2013. Based on the ichiju-sansai (one soup, three sides) principle, it is globally recognized for its seasonal ingredients, beautiful presentation, and sustainable food philosophy embodying the spirit of mottainai.

A Japanese portable meal culture of beautifully arranging staple food and side dishes in a single box. Diverse forms include character bento, shokado bento, and makunouchi bento, balancing nutrition and visual beauty. Also symbolizing 'a mother's love,' it has spread worldwide as Japan's quintessential lunch culture.

Traditional Japanese fermentation technology using koji (mold cultures) like rice koji and barley koji. Essential for producing sake, miso, shoyu, and amazake. Based on complex fermentation science requiring skilled craftsmanship. Forms the foundation of Japanese food culture.

Comprehensive culture related to food in Japan, characterized by respect for seasonal ingredients and emphasis on visual beauty. Registered as UNESCO Intangible Cultural Heritage in 2013 as 'Washoku.' Emphasizes dining etiquette including ichiju-sansai (soup and three dishes), proper chopstick use, and gratitude expressions.

Comprehensive term for Japanese cuisine utilizing seasonal ingredients in harmony with nature. Registered as UNESCO Intangible Cultural Heritage in 2013. Based on 'ichijuu sansai' structure with rice centered, balanced soup, main, and side dishes. Represents Japan's dining culture to the world.

A genre of Japanese cuisine comprising Western-influenced dishes adapted to Japanese tastes since the Meiji era. It includes uniquely Japanese creations such as omurice, Napolitan spaghetti, hamburg steak, korokke, and ebi fry. These dishes evolved distinctly from their Western origins, becoming integral to Japanese food culture and beloved institutions across Japan.