Traditional Japanese cuisine, known as washoku, emphasizes seasonal ingredients and presentation. It often features rice, fish, vegetables, and soy products, with meals typically served in small portions. Common dishes include sushi, sashimi, and tempura, showcasing the natural flavors of the ingredients. The cuisine is also characterized by its use of umami, a savory taste that enhances the overall flavor profile. Techniques such as grilling, steaming, and pickling are prevalent, and meals are often accompanied by miso soup and pickles. Presentation is considered an art, with attention to color and arrangement reflecting the beauty of nature.