ようこそ / Welcome!
Japan is an island nation in the Pacific Ocean with dense cities, imperial palaces, mountainous national parks and thousands of shrines and temples. Shinkansen bullet trains connect the main islands of Kyushu (with Okinawa's subtropical beaches), Honshu (home to Tokyo and Hiroshima’s atomic-bomb memorial) and Hokkaido (famous for skiing). Tokyo, the capital, is known for skyscrapers, shopping and pop culture.
Japanese culture has evolved greatly from its origins. Contemporary culture combines influences from Asia, Europe and North America. Traditional Japanese arts include crafts such as ceramics, textiles, lacquerware, swords and dolls; performances of bunraku, kabuki, noh, dance, and rakugo; and other practices, the tea ceremony, ikebana, martial arts, calligraphy, origami, onsen, Geisha and games.
Japanese cuisine is based on combining staple foods, typically Japanese rice or noodles, with a soup and okazu—dishes made from fish, vegetable, tofu and the like—to add flavor to the staple food. In the early modern era ingredients such as red meats that had previously not been widely used in Japan were introduced. Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation. Japanese cuisine offers a vast array of regional specialties that use traditional recipes and local ingredients.