Traditionally, the JapaneseDiet is centered around the StapleFood of RiceFood, combined with a wide range of local VegetableFoods, SeaFoods, and SoyProtein. It is said that many of the customs and processes surrounding [Food] and its preparation in Japan stem from three factors:
Point 1. High availability of Fish and Rice
Point 2. Seasonality of vegetables
Point 3. Lack of contemporary PreservationTechnology