The traditional food of Japan is based on rice with miso soup and other dishes, with an emphasis on seasonal ingredients.
The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine.
It is often grilled, but it may also be served raw as sashimi or in sushi.
Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga
in history of Japan in the 1880s, meat-based dishes such as tonkatsu became normal.