Japan
Japan is an island nation, with its surrounding seas warmed by Kuroshio, the plankton-rich Japan Current, as well as an astonishing variety of fish and shellfish. The islands themselves are quite mountainous, and what little arable land exists is terraced and carefully cultivated with rice and a few other crops from the soil. Japan has always fed its dense population from both the seas and rice fields, so it is natural that its cuisine emphasizes in what nature provides. Sushi, the combination of raw fish and seasoned rice that seems so exotic to foreigners, is a supremely natural food in Japan.

Ref. “Sushi” by Mia Detrick, 1981, Head lands Press Inc.