Japanese cuisine is world-renowned for it's highly skilled preparation methods and unique and refined presentation. Unlike many other types of Asian cuisines, Japanese do not rely on herbs and spice blends to season their dishes. Each ingredient is carefully selected and kept in harmony with it's own individual flavor. Rice is the main starch and is present in almost every Japanese meal. Udon and soba noodles (hot or cold with many different types of accompaniments and dressings) is an important staple. Fish, soya bean products, beans, seaweeds, vegetables, and fruit is ever-present. Teriyaki, tempura and yakitori, (steamed, deep-fried, broiled and one-pot dishes) are key parts of many menus. The key to understanding Japanese cuisine however is to realize the important role that seafood plays in a typical Japanese diet. Sushi can be defined as a dish, which contains sushi rice and cooked rice that is prepared with sushi vinegar, and it may contain cooked or uncooked fish. Sashimi consists of the fine cuts of fish and seafood, usually raw, dipped in wasabi, pickled ginger, and soy sauce combined or left separate.