section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  Japanese cuisine offers a vast array of regional specialties that use traditional recipes and local ingredients. Seafood and Japanese rice or noodles are traditional staples. Japanese curry, since its introduction to Japan from British India, is so widely consumed that it can be termed a national dish, alongside ramen and sushi. Traditional Japanese sweets are known as wagashi. Ingredients such as red bean paste and mochi are used. More modern-day tastes include green tea ice cream.
  
  Popular Japanese beverages include sake, a brewed rice beverage that typically contains 14–17% alcohol and is made by multiple fermentation of rice. Beer has been brewed in Japan since the late 17th century. Green tea is produced in Japan and prepared in forms such as matcha, used in the Japanese tea ceremony.