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Japanese food has so many gastronomic varieties other than it’s popular sushi, the dish with which it has made its cuisine known outside its borders. Many of their more traditional dishes have Chinese influence, although over the years they have developed an identity that has made them unmistakable. The main characteristic is the seasonality of the food, since many of the dishes are served fresh. Fish, meats and vegetables abound as do noodles, which are of different thicknesses and prepared for all tastes.