Since Japan has four distinct seasons, people have chosen seasonal ingredients and prepared many different foods according to the seasons. Additionally, traditional Japanese meals consist of small quantities but a wide variety of dishes providing various nutrients. For example, according to the Japanese cookbook "At the Japanese Table", the author introduces famous foods such as fish sushi, Oyako Domburi with chicken, cod and vegetable soup with fish, spinach and with dried mushrooms, as well as Japanese noodles (Griffin 53). When we see the characteristics of Japanese food culture, we can recognize patterns different from those introduced by Americans. In Japan, unlike the United States, people often eat dishes that mothers prepare at home, except when they are celebrating something. Additionally, we have the word Hara hatibu. This means that filling a stomach to 80% is optimal. This is why we often avoid overeating, which prevents us from overusing our organs (Buettner). Because of this culture, people are more likely to focus on quality rather than quantity. In other words, what is very important to the Japanese is the freshness and flavor of the food they eat. A scholar who visited Japan surprisingly mentions: "The ideal is fresh and raw,