Japan offers rich culinary traditions, scenic landscapes, and seasonal treats. From snowy Hokkaido to Okinawa’s subtropical islands, each region presents unique flavors and stunning photo opportunities. Every season is ideal for experiencing Japanese culture, from cherry blossoms to summer beaches, vibrant autumn foliage, and snowy Hokkaido, providing beautiful backdrops for photos and memorable meals.

A highlight of Japan’s food culture is the preservation of fish during the colder months. Fish are caught at peak season, cleaned, and salted. After several days in salt, they're soaked in pure water to remove excess. The fish are then hung in a cool, shady place and air-dried in chilly winter winds for about a month. This fermentation process creates a rich, umami flavor, making the fish especially delicious when grilled simply and served. 

Some fish are hung for up to two years, creating a delicacy. Others are preserved for six to twelve months in a home or shop eaves. Certain Japanese regions have climates ideal for steady drying and fermentation, concentrating flavor and deepening umami.