The Japanese food store advertises the days bargains on the cloth banners hung in the doorway. Traditionally the Japanese staple has been rice, with side dishes of seafood, fruit, and vegetables.
Elders still consider rice to be precious and it is still used in religious ceremonies.
Typically each meal has many foods, each artistically arranged on individual dishes or served as different courses. The appearance of the food is just as important as the taste. Quality usually outweighs the need for quantity. In Japan, many foods are seasonal and are only available at particular times of the year for optimum freshness and quality.