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Spices are an important part of cooking in India. Common spices are turmeric, cardamon, ginger, coriander, nutmeg and poppy seed, which are blended together. Vegetable dishes are more common in India than in Europe. Part of the reason for this is the influence of Hinduism. Hindus are traditionally vegetarian. Muslims have influenced the meat dishes of India. Typical meats are "Mughlai food, kabobs, rich Kormas (curries) and nargisi koftas (meat-balls), the biryani (a layered rice and meat preparation), rogan josh, and preparations from the clay oven or tandoor like tandoori rotis and andoori chicken"

Differences exist between the south and north parts of India. Vegetable dishes are more common in the south, and rice is the staple food. In the north, rice is often substituted by breads.

Japanese food emphasizes pure, clean flavors, and spices are used rarely. Due to influences from Buddhism, meals are made up of foods with five different colors and flavors. The five flavors included are sweet, spicy, salty, bitter and sour. The five colors included are yellow, black, white, green, and red. Meals are also meant to balance and create harmony between the artistic presentation of the food, the selection of the serving piece, and the taste of the food itself. Meals are to be eaten slowly. Noodles in soups and salads are common for lunch. Hashi, or chopsticks are used to eat food in Japan.

Some traditional Japanese foods are, sushi, steamed vegetables, rice and green tea. Fugu is a poisonous puffer fish that is a delicacy. When properly prepared, the toxins in fugu create a tingling effect after being eaten. Foods are also prepared seasonally. In winter, mandarin oranges are common. Cherry-blossom rice is prepared during spring and in September, abalone, cucumbers, and bamboo shoots are made.

In Japan, some restaurants and private houses are equipped with low Japanese style tables and cushions on the floor, rather than with Western style chairs and tables. Please visit our information page about sitting techniques and rules for more information.

In Japan, you say "itadakimasu" ("I gratefully receive") before starting to eat, and "gochisosama (deshita)" ("Thank you for the meal") after finishing the meal.

It is not uncommon in private households and in certain restaurants (e.g. izakaya) to share several dishes of food at the table rather than serving each person with his/her individual dish. In such a case, you are supposed to move some food from the shared plates onto your own plate by yourself, using the opposite end of your chopsticks (if you have used them already) or with special chopsticks that may be provided for that purpose.

The proper usage of chopsticks is the most fundamental element of Japanese table manners, and therefore, we have assigned them a separate information page.

Blowing your nose in public, and especially at the table, is considered bad manner. It is considered good manner to empty your dishes to the last grain of rice. Talking about toilet related and similarly disappetizing topics during or before a meal is not appreciated by most people. Unlike in some other parts of East Asia, it is considered bad manner to burp.