The Rice Culture (お米の文化)

In Japan, rice is more than just food; it is the heart of every meal and a symbol of gratitude and respect. Known as gohan (which means both “cooked rice” and “meal”), it is part of everything from simple home dishes to the art of kaiseki dining. Rice is often celebrated in rituals and festivals, and it is offered to the gods as a gesture of thanks. Whether shaped into onigiri, served with pickles, or topped with fresh fish, each grain reflects tradition, care, and mindfulness.

Sake: The Spirit of Japan (日本酒：日本の心)

Crafted from rice, water, and koji mould, sake is Japan’s iconic traditional alcohol. More than just a beverage, it’s deeply woven into ceremonies, offered at weddings, poured during shrine rituals, and enjoyed during seasonal celebrations. The flavour of sake can vary significantly depending on the region, climate, and even the water source, making sake tasting a refined and regionally diverse experience. Whether sipped warm or chilled, sake invites drinkers to appreciate harmony, subtlety, and the craftsmanship of centuries-old brewing methods.

Nation of the Sea (海の国)

The sea shapes Japan’s cuisine as much as its shores. With endless coastline, the nation enjoys a bounty of fresh seafood—delicate sashimi, artful sushi, simmered stews, and savoury grilled eel. Bustling markets like Toyosu pulse with the day’s catch, while local eateries celebrate the flavours of the ocean. In Japan, seafood is more than sustenance; it is an expression of season, skill, and the gifts of the sea.