Tea holds a central place in Japanese culture. Matcha is powdered green tea whisked into hot water and forms the basis of chanoyu, the Japanese tea ceremony, which emphasizes harmony, respect, purity, and tranquility. Sencha is the common loose-leaf green tea, brighter and finer in flavor, while bancha is a later harvest tea with a milder taste. Genmaicha blends tea with roasted rice for a nutty flavor, and hojicha is a roasted green tea low in caffeine with a gentle character. Wagashi are traditional Japanese sweets often served alongside tea, including mochi (rice cake from pounded glutinous rice), daifuku (mochi filled with sweet bean paste), dorayaki (pancake sandwich with sweet bean filling), and taiyaki (fish-shaped pancake with sweet filling). The sweet red bean paste used in many of these is called anko, with koshian being smooth and tsubuan containing whole beans.
Dining etiquette in Japan reflects deep cultural values. Before eating, one says itadakimasu, meaning "I humbly receive," and after the meal, gochisousama deshita, "thank you for the meal." Chopsticks should never be stuck upright in rice or used to pass food chopstick-to-chopstick, both of which have funeral associations. Slurping noodles is acceptable and even shows enjoyment. Tips are not customary, and payment is often made at a counter rather than at the table. Many dishes are shared communally, while rice bowls are individual, and small bowls are picked up and eaten from at table level. At sushi restaurants, choosing a chef and trusting their selection is part of the experience, and it is considered disrespectful to add extra wasabi, since the itamae has already placed it between the fish and rice. The itamae is the sushi chef, traditionally apprenticing for five to ten years in the demanding path of the craft.
The dining landscape in Japan includes many specialized venues. Izakaya are casual gastropubs serving small plates with drinks, where small plates encourage variety, sharing, and slow grazing. Yakitori-ya specializes in grilled skewers. Sushi cuisine continues to evolve, with traditional masters preserving roots while innovation flourishes. Edomae sushi is Tokyo-style traditional sushi that uses preservation techniques, drawing on the legendary supply chains of Tokyo's famous fish markets at Tsukiji and Toyosu. Outside Japan, sushi has adapted and globalized, giving rise to fusion creations like the California roll (an inside-out roll with crab and avocado), the rainbow roll (a California roll topped with various sashimi), the dragon roll (often eel-topped), and even the sushi burrito. Yet across all of this, the core values of simplicity, freshness, balance, and respect remain the heart of Japanese cooking, distilled into deeply satisfying meals.