As Japan has a culture of eating raw fish, techniques were perfected for slicing it quickly and deftly to create a result that was appealing to the eye. The tool used for this is the single-bevel kitchen knife, a uniquely Japanese knife modeled on the traditional Japanese sword. It features a sharp cutting edge that responds to fine movements.

In addition to the masterly knife work of first-rate chefs and the sophisticated beauty of their presentation, Japanese culinary accomplishments are enhanced by cooking techniques that make full use of dashi stock, which brings out each dish’s umami—the savory fifth flavor, along with salty, sweet, bitter, and sour.

Among the other diverse skills that Japan can boast are the fermentation techniques used to age miso and soy sauce over a period of months and years, and the craftsmanship of master sake brewers.