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As in most countries, Japanese Cuisine can be broken up into regional and national dishes. Although many dishes have been around for centuries, the growing influence of western society has had some impact on the foods now found in many homes and restaurants in Japan.

Typical Japanese Cuisine features ingredients such as noodles, eggs, soy products (including tofu), various fish, (the Japanese use a lot of fish), short or medium grain white rice, mochi rice, fruits (some of which people in the west have probably never even heard of), and meat and poultry. In Japanese Cuisine it is not unusual to see horse meat on a menu. For example, raw horse meat in a meal served in thin slices dipped in soy sauce, and with onions and ginger is called basashi. This dish is favored in the regions of Nagano and Tohoku. Barbecued horse meat – bagushi – is also eaten in many parts of Japan.

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