On the surface, Chinese and Japanese food may seem hard to distinguish. The two cuisines are rice based, and both use soy sauce and tofu. Of course, these are two proud and unique culinary traditions, with long-standing regional specialties and styles. China and Japan are two of the oldest cultures, with thousands of years of culinary development—which means their recipes are time-tested. China and Japan are the places that brought us tea, soy sauce, the wok, rice wine, the soybean and tofu, and a deep appreciation for very fresh ingredients.