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Japan is the only country in the world that uses a seal registration system.

For shops, kanban (signboards) are an important landmark. Other objects that serve the same purpose that Japanese people are familiar with are noren (shop curtains with emblems), nobori (flags), and chochin (lanterns).

Furoshiki are square cloths for storing, wrapping, and carrying items. They are also used to cover things that are important to protect from dust.

Gagaku is a traditional Japanese art form which combines singing and dancing elements from classical Japanese styles such as kagura (shinto music and dancing) with elements from the ancient Asian continent such as from China.

Origami is a traditional form of Japanese entertainment in which you make various shapes such as cranes, boats, and helmets by folding colored paper.

In contrast to the type of paper that originated in the West, there is also a type of paper made through a traditional Japanese manufacturing method called washi(Japanese paper).

Lacquerware that uses Japanese lacquer is known as shitsugei (lacquer art).

An ingredient that is always used in making dishes like clear soup, broths for soba and udon, and in cooking vegetables and fish is dashi.

Tsukudani is a dish that boils foods like seafood, seaweed, or vegetables in a salty-sweet seasoning made from ingredients such as sugar, soy sauce, and mirin.

Made from soybeans, tofu is a type of healthy food that has been eaten as shojin ryori (Buddhist vegetarian cuisine) for a great many years. Even now it is a very common food in Japan.

Omurice is one of the most well-known "Western foods" born in Japan between the Meiji and Taisho periods.

In addition to sashimi and sushi, there are various ways of eating and preparing fish, such as grilling, boiling, salting, fermenting, drying, smoking, and pulping into a paste.

Takoyaki is a specialty of Osaka that is just as famous as okonomiyaki.

In Japan, it is customary to eat eel to prevent summer exhaustion due to its high nutritional value.

Natto is a traditional Japanese food made from fermented soybeans.

It is said that donburimono—rice served in a dish with its side dish placed on top—was created in the Edo period and originated with unadon, rice topped with eel.

In Japan, "croquette" refers to a food that is made by mixing boiled and crushed potatoes with minced meat, covering it in bread crumbs, and frying it until the outside is crispy.

Chopsticks are indispensable cutlery items when it comes to Japanese cuisine. They are used not only for eating, but also for cooking.

Fireworks that color the night sky are synonymous with summer in Japan, and fireworks festivals are held throughout the country every year, mainly during July and August.

There is a range of yakatabune from small boats with a capacity of 10 people, to larger luxurious ships that can carry up to 100 people.