... The modern term "Japanese cuisine" (nihon ryori, or washoku) means traditional-style Japanese food, similar to what already existed before the end of Japan's national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own.
Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation (garnishing).
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