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Japan is an archipelago surrounded by the warm southern waters of the Kuroshio Current and the cold, nutrient-rich waters of Oyashio Current from the north providing the nation with rich and diverse fishing grounds along its coasts. A mountainous and tectonically unstable terrain has meant the Japanese have historically relied on the abundant and diverse "Umi no Megumi" - Blessings of the Sea - that has not only enriched the people of Japan but also their deep and wonderful food culture.

Although a nation that did not eat much meat, its culture of "kaizen" - continual improvement - meant that from the time cattle was brought to Japan farmers set upon producing the best quality of beef possible. Wagyu is the result. It did not stop there. Kurobuta pork, niwatori chicken are famous in the country - and for good reason!

As a nation obsessed with perfecting "kata" - the form or pattern of things - it is unsurprising to those who have spent time in Japan as to why they are obsessed with the shape and patterns of its fruits and vegetables. The rich volcanic soil from tropical south to the temperate north, together with four distinct seasons, enables the nation's farmers to produce not only fruit and vegetables that are a feast to behold but also to the taste buds.