Japanese cooking is known for its emphasis on fresh, seasonal ingredients and presentation. Common staples include rice, fish, vegetables, and soy products. Techniques such as grilling, steaming, and simmering are often used to enhance the natural flavors of the ingredients. A key aspect of Japanese cuisine is the balance of taste, texture, and color. Dishes like sushi, ramen, and tempura showcase this philosophy. Meals are typically served in small portions, allowing diners to enjoy a variety of flavors in one sitting, reflecting the cultural importance of harmony and aesthetics in food.