Japanese regional cuisine, known as washoku, varies significantly across the country's 47 prefectures, reflecting local ingredients, climate, and culture. Each region boasts unique dishes, such as Hokkaido's fresh seafood, Osaka's street food like takoyaki, and Kyoto's refined kaiseki meals. Local specialties often highlight seasonal produce and traditional cooking methods. For example, Okinawa is famous for its longevity diet, featuring ingredients like sweet potatoes and seaweed. This diversity not only showcases Japan's rich culinary heritage but also emphasizes the importance of regional identity in food.