This article explores some of the weirdest foods found in Japan, such as shirako (cod milts), natto (fermented soybeans), fugu (pufferfish) and basashi (horse sashimi). It explains how Japanese cuisine has evolved over time due to its Buddhist vegetarianism and Shinto spiritual beliefs, as well as the country’s geography and climate. It also discusses some of the common ingredients used in Japanese cooking, such as soy sauce, miso paste, seaweed, pickled vegetables and more.