The Japanese pursue the principles of delicacy and elegance in culture as well as in food. Because of its geographical position, the most common food in Japan is seafood and seaweed dishes as well as rice, noodles and vegetables. The freshness and quality plays the most important role, that’s why in Japan they prefer local and seasonal products.

Seafood prevails in the Japanese cuisine, among which one cannot omit “sashimi” and “sushi”. It is a traditional food of the Land of the Rising Sun — the real mine of minerals and vitamins, characterized by the best features of diet and low-calorie products.

One of the essential components of the Japanese diet is fish. Even the first king of Siam wrote, how important it is to have "Rice in the field and fish in the water". Japanese cooks have reached the highest skills in the art of cooking fish and in the art of its storage. It’s the ability to preserve the fish that gave us one of our favourite dishes – sushi.

Rice plays the key role in Japanese cuisine. In Japanese the word “gohan” (boiled rice) is alike to our “bread”, it denotes not only the specific product but food in general.

Rice was the main food of the upper classes, so it was from the 8th till the 12th century. When the technology of rice cultivation has been mastered pretty well, rice had become affordable to any resident of the country. By the end of the 19th century, every family had rice as the main dish, which was served separately from the eggs, meat, fish and vegetables.

According to experts, sushi is a well balanced, healthy food, because it contains a lot of nutrients, including vitamins and minerals that usually are being partially lost in the process of cooking.