Originally posted on Quora.
One thing I can remember about food I had when I was growing up in Japan , is the connection they provided with nature.
Most of Japan has four seasons and offer varieties of seasonal ingredients vegetables and fish - some are unique only to certain regions.
For example, Shira Ebi (White Shrimp) is caught in Toyama bay during summer months and until recently, was available only to its region. (I was fortunate to taste this wonderful sweet savory shrimp when I visited Toyama in August and was fantastic!).
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