Also called WashokuFood. Traditionally, the JapaneseDiet is centered around the StapleFood of RiceFood, combined with a wide range of local VegetableFoods, SeaFoods, and SoyFood. Noodles and other flour-based foods (See:KonamonFood) are also common. 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 RiceFood
Point 2. Seasonality of vegetables
Point 3. Lack of contemporary PreservingTechnology