Since Japan has four distinct seasons, people choose seasonal ingredients and prepare many different foods according to the seasons. Furthermore, traditional Japanese meals consisted of small quantities but a wide variety of dishes that provided various nutrients. For example, according to the Japanese cookbook "To the Japanese Table", the author introduces famous foods such as sushi with fish, oyako domburi with chicken, cod and vegetable soup with fish, spinach and dried mushrooms, and noodles Japanese (Griffin 53). When we observe the characteristics of Japanese food culture, we can recognize models that are different from those introduced by the Americans. In Japan, unlike America, people often eat food that their mothers prepare at home, except when they are celebrating something. Also, we have the word Hara hatibu. This means that filling your stomach 80% is optimal. This is why we often avoid overeating, which prevents us from abusing our organs (Buettner). Because of this culture, people are more likely to focus on quality rather than quantity. In other words, it is very important to the Japanese how fresh and delicious the food they eat is. One scholar who has been to Japan surprisingly states: “The ideal is fresh and raw,