Akira Kurosawa at the table

The classic structure of a Japanese meal: a bowl of white rice (gohan) at the center, a soup (usually miso), and three side dishes (okazu)—one main protein, two small vegetable or pickle dishes. No starter/main/dessert: everything arrives at once, in small bowls arranged with precise geometry, and you nibble from dish to dish, alternating with rice. The balance of five colors and five flavors takes precedence over quantity.

Basic broth made by steeping kombu (kelp) and katsuobushi (dried, smoked bonito shaved into flakes). It is the umami backbone of all Japanese cuisine—invisible but present everywhere, from miso soup to sukiyaki broth. A bit like Kurosawa's editing: you don't see it, but without it, nothing holds together.