The primary dietary staple in Japan is rice. Known as "gohan" in Japanese, rice has been a fundamental part of Japanese cuisine and culture for centuries. It serves not only as a staple food but also as an important symbol in Japanese traditions and rituals. Rice is typically served at almost every meal, often accompanied by various side dishes, such as fish, vegetables, and pickles. The unique cultivation techniques and varieties of rice grown in Japan contribute to its distinct texture and flavor, which is integral to dishes like sushi, rice balls (onigiri), and rice porridge (okayu).