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The article describes Japanese nourishment system as a subject of culturology. It investigates processes that are taking place in Japanese cultural tradition connected with innovation in Japanese food, penetration into the Japanese system of traditional nutrition of Western dishes and their impact on the food culture. Foreign words that are part of the Japanese language are recorded in a special alphabet called katakana. The same rule applies to the names of dishes. At the same time, there is an evident paradox: the dish can be very popular, becoming an integral part of the national cultural tradition, but at the same time its name will be written in the alphabet for foreign words, to emphasize its foreign origin. However, another process can be observed. Sometimes Japanese dishes themselves and their names combine both Japanese and Western traditions. However, many of the dishes that are served today in Japanese restaurants and in Japanese families have been borrowed from different cultures at different times. And the names of these dishes and the methods of their preparation underwent a certain adaptation, and today it is really difficult to imagine that until recently these seemingly truly Japanese dishes were not in the culinary culture of Japan. Yet the Japanese very carefully introduced changes to the methods of their preparation, and therefore, in many cases, the recipes remained close to the original. What was the only requirement for a recipe change? Seasonings, which are a kind of hallmark of Japanese cooking. What are the most important seasoning ingredients in the Japanese food system? Miso paste production and its role in nutrition and on the Japanese table.