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Japan food culture

Japan’s stable food is rice which is grown as a food crop. This means that locals, rather than foreigners, consume rice grown in Japan. Most arable land in Japan is used for agriculture, especially rice farming (Parades). Success in rice farming is contributed by factors such as extensive highlands with hot and wet climates experienced most times of the year, rainwater availability, rich soil supporting rice farming, and availability of physical labor. Other traditional cuisines of the country include; fish, vegetables, and miso soup. Fish is available in the country due to the multiple water bodies surrounding the country. A study by Paredes states that a single person in the country consumes more than 150 pounds of fish annually. Thus, this study aims to explore the food culture of Japan as a country. The study has used academic journals and peer-reviewed articles to explain the topic from a broader perspective.

Japan's food culture was adopted and influenced by China around 300 B.C. This is so as it has borrowed some aspects of its food culture from China. For instance, the ban on consuming meat by Buddhists in China and adapting the consumption of fish and rice (commonly known as sushi) were among the borrowed cultures from China (Parades). However, meat is now consumed in Japan and China by most people, including people from the Buddhist religion. Japan’s food culture also applied a five-standard technique which dictates that food should be consumed in small quantities. This technique is described using five colors such as yellow, white, and red, which refer to a food product's bitter, salty, and sweet taste. Japanese used their food culture until 1200 BC when other nations, such as the Dutch, introduced food crops such as cones and sweet potatoes to residents of Japan.

Additionally, with technological advancements in various sectors of a country's economy, including the agricultural industry, the food culture in terms of cooking equipment changed. Also, they added more food products to supplement their food culture (Kim et al.). For instance, noodles manufactured from buckwheat became another standard food product in the country. Nonetheless, the Japanese started using ingredients such as ginger, bamboo shoots, garlic, and coriander to add taste and aroma to their food (Fahey). This is mainly...