Japanese gastronomy is a rich and diverse culinary tradition that emphasizes seasonal ingredients, presentation, and balance. It includes a variety of dishes such as sushi, ramen, and tempura, each showcasing unique flavors and techniques. The use of fresh fish, vegetables, and rice is central to many meals, reflecting the country's geography and culture. A key aspect of Japanese cuisine is the concept of umami, often described as the fifth taste, which enhances the overall flavor profile of dishes. Traditional meals often consist of multiple small plates, allowing diners to experience a range of tastes and textures. Celebrations and seasonal festivals also play a significant role in Japanese gastronomy, highlighting the importance of food in cultural practices.