Aerography From Japan

Cuisine
The historically primary ingredient of Japanese cuisine has been Japanese rice. In the early modern era ingredients were introduced that had previously never been widely used in Japan, particularly red meats. Japanese cuisine offers a vast array of regional specialties, known as kyōdo ryōri (郷土料理), many of them originating from dishes prepared using traditional recipes with local ingredients. The Michelin Guide has awarded Japanese cities more Michelin stars than the rest of the world combined.