Even with the modern-day luxury of importing fresh food from other countries, fish is still one of the foundations of Japanese cuisine. Before refrigerators, the people of Japan had to figure out how to preserve their fish to last them through the seasons; they would dry out skipjack tuna in salt and shave it into thin ribbons called "bonito." In case you didn't know, bonito is still one of the main ingredients in dishes like miso soup, and is a popular topping for all sorts of street food delicacies like takoyaki (octopus balls) and okonomiyaki (a savory pancake) due to its deep, savory flavor. The items that were available at the beginning of a culture become deeply engrained in its identity, and the presence of seafood along the coast of Japan has really shaped modern-day Japanese cuisine!
In addition to the sea, Japan is also covered with active volcanoes. In fact, Japan has over 100 active volcanoes, accounting for 10% of the volcanoes in the world! The benefit to volcanoes is the nutrient-rich soil that they create, allowing for delicious fruits and vegetables to be grown. Because of Japan's volcanic soil, most produce is grown within the country, rather than being imported. You can really taste the difference; the fruit that I ate in Japan is easily the most delicious I've ever tasted. It's no surprise that people often give fruits like melons and strawberries as gifts; they're even sweeter than candy here!
