The foods and traditions of China and Japan remain a mystery to many. The cuisine of Japan for example has developed greatly over the centuries, indeed what we see today is the result of great political and social change. Since their exposure to Western culture in the 1800s Japanese chefs have embraced many styles and ingredients from the worlds regions, most notably Europe and Asia. Today the term ‘Japanese cuisine’ is taken to indicate a more traditional style of food, one similar to the dishes common before the cultural invasion. However it should be noted that Japanese chefs have embraced the foods and methods which were introduced from abroad, incorporating, improving and evolving so making them their own.