Japanese culinary traditions emphasize seasonal ingredients and presentation. Meals often feature rice, fish, and vegetables, reflecting the country's rich agricultural heritage. Techniques such as sushi making and tempura frying showcase the balance of flavors and textures that are central to Japanese cuisine. Another key aspect is the concept of umami, the savory taste that enhances dishes. Traditional meals often include miso soup and pickled vegetables, which complement the main courses. Celebrations and rituals, such as Hanami (flower viewing) and Osechi (New Year’s food), highlight the cultural significance of food in Japan.