This is a country you need a 30,000-foot view to truly take in. Its geography, spanning from snow-capped peaks in the north to subtropical islands in the south, is as varied as its culture. Its complex history matches the rich tastes, textures, and influences of its cuisine.
To get the ultimate view of Japan, you need Japan’s premium airline: ANA (All Nippon Airways). With in-flight dining options prepared by master chefs, award-winning staff, and a range of luxury amenities, ANA truly is your Japanese oasis in the sky.
So come aboard, and get inspired. Where will you go? What will you see? Whatever the answer, ANA can take you there.
The culture of Japan has changed greatly over the millennia, from the country's prehistoric Jōmon period, to its contemporary modern culture, which absorbs influences from Asia, Europe, and North America
Strong 9,000 year old ancient Han Chinese cultural influences, including the 8,000 year old ancient Han Chinese writing script, are still evident in traditional Japanese culture as China had historically been a global superpower, which has resulted in Japan absorbing many elements of ancient Han Chinese culture first through what as then the Imperial Chinese tributary vassal state of Korea, then later through direct cultural exchanges during China's Sui and Tang dynasties.
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan, Washoku (和食, lit. "[traditional] Japanese cuisine") (or Kappō (割烹, lit. "culinary arts")), is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.