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Furoshiki are square cloths for storing, wrapping, and carrying items. They are also used to cover things that are important to protect from dust.

For shops, kanban (signboards) are an important landmark. Other objects that serve the same purpose that Japanese people are familiar with are noren (shop curtains with emblems), nobori (flags), and chochin (lanterns).

An ingredient that is always used in making dishes like clear soup, broths for soba and udon, and in cooking vegetables and fish is dashi.

In contrast to the type of paper that originated in the West, there is also a type of paper made through a traditional Japanese manufacturing method called washi(Japanese paper).

Japan is the only country in the world that uses a seal registration system.

Copying Buddhist sutras is called shakyo and in Japan it typically refers to copying the Hannya Shingyo (The Great Heart of Wisdom Sutra).

Gagaku is a traditional Japanese art form which combines singing and dancing elements from classical Japanese styles such as kagura (shinto music and dancing) with elements from the ancient Asian continent such as from China.

Lacquerware that uses Japanese lacquer is known as shitsugei (lacquer art).

Origami is a traditional form of Japanese entertainment in which you make various shapes such as cranes, boats, and helmets by folding colored paper.

Compared to cherry blossom viewing in spring, observing autumn leaves is referred to as momijigari "hunting for autumn leaves".

It is said that the Kishiwada Danjiri Matsuri began in the Edo period as a festival for praying for a good harvest.

One of the classic activities for autumn in Japan is otsukimi (moon viewing).

Takoyaki is a specialty of Osaka that is just as famous as okonomiyaki.

In Japan, "croquette" refers to a food that is made by mixing boiled and crushed potatoes with minced meat, covering it in bread crumbs, and frying it until the outside is crispy.

Natto is a traditional Japanese food made from fermented soybeans.

It is said that donburimono—rice served in a dish with its side dish placed on top—was created in the Edo period and originated with unadon, rice topped with eel.

Made from soybeans, tofu is a type of healthy food that has been eaten as shojin ryori (Buddhist vegetarian cuisine) for a great many years. Even now it is a very common food in Japan.

In Japan, it is customary to eat eel to prevent summer exhaustion due to its high nutritional value.

Tsukudani is a dish that boils foods like seafood, seaweed, or vegetables in a salty-sweet seasoning made from ingredients such as sugar, soy sauce, and mirin.

Chopsticks are indispensable cutlery items when it comes to Japanese cuisine. They are used not only for eating, but also for cooking.