Mango | Cluster View

#	Concept	Culture	Statement	Freq.
1	breakfast	Japanese cuisine	A traditional Japanese breakfast typically consists of rice, miso soup, and grilled fish.	2
2	eating utensils	Japanese cuisine	In Japanese cuisine, chopsticks are commonly used for cooking and eating.	2
3	portion sizes	Japanese cuisine	Small portion sizes are common in Japanese cuisine.	2
4	substitute	Japanese cuisine	Authenticity is highly valued in Japanese cuisine, with minimal use of substitutes for traditional dishes.	2
5	desserts	Japanese cuisine	Japanese cuisine emphasizes simple and light desserts featuring seasonal fruits.	1
6	food pairing	Japanese cuisine	Japanese cuisine emphasizes the harmony and balance of food pairing, such as sashimi with pickled ginger and wasabi.	1
7	horseradish	Japanese cuisine	In Japanese cuisine, horseradish is used as a spicy condiment for sashimi or sushi.	1
8	leeks	Japanese cuisine	Leeks are commonly used in Japanese dishes like sukiyaki and tempura.	1
9	meal times	Japanese cuisine	In Japanese cuisine, dinner is an earlier, formal and structured meal time.	1
10	rice consumption	Japanese cuisine	Rice is a staple of Japanese cuisine and is consumed daily in various dishes.	1
11	sakya	Japanese cuisine	Sakya is a type of sake with a fruity and floral flavor, best enjoyed chilled with traditional Japanese cuisine.	1
12	salt	Japanese cuisine	Salt is used in Japanese cuisine in moderation to enhance natural umami flavors of ingredients.	1
13	spaghetti	Japanese cuisine	In Japanese cuisine, spaghetti is sometimes used in fusion dishes but is not a staple food like in Italy.	1
14	sushi	Japanese cuisine	Sushi is a staple in Japanese cuisine, often consisting of raw fish as a key ingredient.	1
15	tare	Japanese cuisine	In Japanese cuisine, tare is a seasoning or sauce used in dishes like ramen and yakitori.	1
16	tea	Japanese cuisine	Japanese cuisine incorporates tea into traditional rituals, such as matcha in tea ceremonies.	1