In 2013, “Washoku” (traditional Japanese cuisine) was inscribed on the UNESCO Intangible Cultural Heritage List. In Japan, rice has had a profound influence on various aspects of the economy, society, and culture [1]. During the Edo period (1603–1868), rice served as a form of tax (yearly tribute). Rice is not only the staple food of the Japanese people but also the raw material for various seasonings such as mochi (rice cakes), sweets, miso, and vinegar, which are indispensable to Japanese cuisine. In autumn, festivals celebrating the rice harvest are held throughout the country. Rice-related foods and beverages are always served during annual events. For example, during the New Year, families eat Ozoni (a soup containing mochi, Fig. 9.1) and Osechi (New Year’s dishes) while drinking sake. This close connection between year-round events where people celebrate together and Japanese cuisine is one of the reasons for the registration of rice as a UNESCO Intangible Cultural Heritage.