Japanese cuisine is unique to the Japanese archipelago where it originated and developed over the centuries.
Now, Japanese food has established an image as a healthy choice.
It places more emphasis on bringing out the natural taste of the ingredients, rather than adding flavors to them with spices.
The season of the year is the prime factor in the selection of materials and the choice of the manner in which to prepare them.
As Japanese cuisine is supposed to delight the eye as much as the palate, utmost care is used in arranging the foods on dishes of various colors, shapes, and materials.
In seasoning, special efforts are made to enhance the natural flavor of the materials.
Typical seasonings are soy sauce, Miso, Sake, vinegar, and sugar, but in no case is the seasoning so heavy as to make the dish strong or cloying.
In making broths for soups and boiled foods and sauces for fried foods, stocks prepared from such materials as dried bonito, shiitake mushrooms, and Konbu tangle (an edible seaweed) are used to bring out Umami flavor.
Also, there is another technique, called “hidden seasoning,” of adding certain kinds of seasoning （such as salt and Sake） to enhance a certain element （such as sweetness） of the natural flavor of the material.