This article explores the traditional Japanese diet which is based on the concept of ‘ichiju-sansai’ and includes a bowl of soup as the main course accompanied by three side dishes of vegetables, fish or meat. Rice is a staple food in Japan and is eaten at almost every meal, while other common foods include fish, seafood, tofu, seaweed, soba (buckwheat noodles), udon (wheat noodles), miso (fermented soybean paste), pickles, and various types of vegetables. In recent years there has been an emphasis on healthy eating habits with people trying to incorporate more fruits, vegetables and whole grains into their diets while limiting processed foods and sugar intake. Rice continues to play an important role in many dishes while sake remains popular during special occasions such as weddings or festivals.