From the snow-capped mountains of northern Hokkaido to the sandy shores of Okinawa, there lies some distinctive differences

in diet and cooking styles between the regions of Japan. On top of all the high mountains and oceans which divided up the country, the difference of abundant product within each region helped to develop the contrast as well. Despite the differences, though, there lies a common ground. As you may already know, Japan is an island country. Where ever you might be, you'll find that there are plenty of fishes and other marine products. With the climate perfect for growing good crops of rice, the Japanese diet consists of rice as the staple food, with fish and veggies forming the nucleus of the side dishes. The main seasoning here is "shoyu" (showyou)or also known as soy sauce (heard of Kikkoman's?) and "miso"(mee-so), both of them made from fermented soybeans and with rice and salt. The meals are carried out 3 times a day, with the basic style including rice, a bowl ofsoup(sui-mono) and two or three side dishes, and the sipping of green tea at the end of the meal. All in all, when it comes to describing the Japanese diet in a few words, "natural" & "harmony" best fits the description. Whatever dish you make, never kill the natural flavor of the ingredients. The ingredients must be in harmony together to make one dish; the dish in harmony with other dishes to make a meal. Food must be in harmony with nature

and the surroundings, including the person who is dining...It is said. Climate: The climate of central Japan is generally mild. However, since Japan is an archipelago of islands stretching some 3,000km from north to south, the weather depends greatly on where and when you will be traveling. Sapporo on the northern island of Hokkaido is in the sub-arctic climate zone whilst Okinawa in the south is sub-tropical. Japan experiences a rainy season. Typically this takes place from mid-June to mid-July and is characterized by high humidity and above average rainfall. During September and early October, tropical low-pressure systems can develop into typhoons over the Pacific. Travelers should pay attention to storm warnings, particularly for coastal areas, if traveling in Japan The four seasons: Since Japan has four clear-cur seasons, the colors of nature change quite distinctively in each season and there are many leisure activities closely related to the season. Although most food ingredients can be obtained year round nowadays, foods also have their seasons. Autumn, when the crops are harvested, is a particularly pleasant season in Japan, and is referred to as autumn of appetite. The lives of the Japanese

have been deeply connected to four seasons since olden times as shown by the obligatory inclusion of a seasonal word in haiku poetry according to the rules composition.

summer. All forests are tinted in glorious autumn colors. Chrysanthemums produce beautiful displays with their abundance of flowers to enchant visitors to parks and gardens. Autumn is also the season for countless exhibitions, music concerts and sports tournaments in Japan. Foods: mastutake (mushrooms), saury, new rice 4. Winter (December - February) The temperature hardly ever drops below 0C in the plains along the Pacific coast during winter. In fact it is very often sunny and rather dry. Central and Northern Japan, on the other hand, are highly regarded regions for winter sports because of the copious amounts of snowfall. Southern Japan is relatively pleasant and mild in winter. Foods: pumpkins, apples, crabs, oysters, rice cakes

1. Spring (March - May) The plum blossom is the first sign that winter is coming to an end and spring is just around the corner. The cherry blossoms soon follow plum blossoms between the end of March and the beginning of April to bring this beautiful season to a climax. Cherry blossoms are at their best in the Tokyo area. Magnificent views of mountains, fields and gardens all blanketed in gentle pink abound in this season. Foods: edible wide plants, bamboo shoots, new green tea 2. Summer (June - August) Summer in Japan begins in June with a three to four week rainy season. This is a critical time for farmers to plant rice. It becomes genuinely hot and humid from July onward and many Japanese enjoy a dip in the sea and relaxing at cool resorts in mountains. Summer is when many exciting festivals and other special events are held all over the country. Foods: watermelon, somen noodles 3. Autumn (September - November) Autumn always brings renewed freshness with a light breeze and cool temperature after the hot and humid

I think eto na yung summary?? Kaw na bahala kung may idagdag ka pa, bastah lahat ng report ko sa taas ko lang kukunin Climate: The climate of central Japan is generally mild. Sapporo on the northern island of Hokkaido is in the subarctic climate zone whilst Okinawa in the south is subtropical.

1. Spring (March - May) 2. Summer (June - August) 3. Autumn (September - November) 4. Winter (December - February) Despite the differences, though, there lies a common ground. As you may already know, Japan is an island country. Where ever you might be, you'll find that there are plenty of fishes and other marine products. With the climate perfect for growing good crops of rice, the Japanese diet consists of rice as the staple food, with fish and veggies forming the nucleus of the side dishes. The main seasoning here is "shoyu" or also known as soy sauce and "miso", both of them made from fermented soybeans and with rice and salt. The meals are carried out 3 times a day, with the basic style including rice, a bowl of soup (sui-mono) and two or three side dishes, and the sipping of green tea at the end of the meal. All in all, when it comes to describing the Japanese diet in a few words, "natural" & "harmony" best fits the description.