This area will focus on the diffusion of Japanese food into American culture. The focus will be on the different Japanese restaurants in America, the traditional ingredients in Japanese food that have been adapted to satisfy the food preferences of Americans, and the popularity of Sushi in America. In addition, the reasons for the adaptation of Japanese food in America will be discussed and will give evidence as to why certain Japanese foods are favored in the United States.

In order to discover what Japanese foods have been taken by America, we must first look at what is considered to be typical food in Japan and what Japanese meals consist of. First of all, it is important to understand that the food cannot be taken as an entity of its own; instead, the ingredients are part of the food, which makes up the dish, which is just a part of the whole dining experience. The following is an overview of this idea.

Rice, a food rich in carbohydrates and proteins, is a staple in the Japanese diet. It is transferred into numerous products and is not just seen as a food. It has formed the phase of the Japanese culture: the identity of Japan. Fish and vegetables are the nucleus of the side dishes. The major seasonings are shoyu (soy sauce) and miso-both made from fermented soybeans with rice and salt. Meals are eaten three times a day, and a typical meal includes rice, a bowl of soup, two or three side dishes, and green tea following the meal ("What Makes Japanese Dishes Japanese?"). The Japanese diet can be characterized by the words natural and harmony. For instance, the natural flavor of each ingredient is savored. The ingredients all must be in harmony together to make one dish, the dish in harmony with the other dishes to make a meal, and the food must all be in harmony with nature and the surroundings-including the person who is dining. As seasons change so do the tabletops. Ingredients are used at their "shun" or when they are "now in season." For instance bamboo shoots, tuna, and herrings are spring foods and shitake mushrooms and chestnuts are autumn foods.

Finally, another key to understanding the food culture of Japan is that food and the dishes as a whole are art forms. People enjoy the artistic sense and beauty of the display and arrangements of the food and receptacles for serving it. Hence, the more beautiful the food looks, the more delicious it will taste.