Japanese fermented foods are traditional staples that play a significant role in the country's cuisine and health. Common examples include miso, a fermented soybean paste used in soups and sauces, and nattō, fermented soybeans known for their strong flavor and sticky texture. These foods are rich in probiotics, which can aid digestion and boost the immune system. Another popular fermented food is tsukemono, pickled vegetables that add flavor and nutrition to meals. Soy sauce and sake, both made through fermentation, are essential condiments in Japanese cooking. Overall, these foods contribute to a balanced diet and reflect Japan's culinary heritage.