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ny water activities are played here. The Island of Kyushu has a subtropical climate and operates 6 national parks that attract visitors. Lastly, the Island of Okinawa is a tropical island with the wealth of national beauty, such as the sunny skies and the subtropical plants. As one can see from above, Japan has a variety of attractions. It has been and will be the center of the Asian tourism market.

As the center of the Asian tourism market, Japan has exclusive aspects that other Asian countries do not contain. Japan has preserved those cultural factors well enough to encourage foreigner to learn about it. Different aspects of Japan have made it possible for influencing numerous tourists to travel to Japan. Now, this essay will focus on each aspect that influences foreign tourists to travel to Japan. Those aspects include food/cuisine, Japanese traditional lodging, sports, and business.

Food of Japan

Japanese food is well known to the other parts of the world. Many foreigners are familiar with sushi and ramen, which are the major representation of Japanese food. Nevertheless, there are other types of Japanese cuisine that are still unknown to the foreigners yet can strongly fascinate the foreign travelers to Japan. Japanese cuisine that will be focused on this paper is Sushi, Sukiyaki and Nabemono, Tempura, Tofu and Natto, Menrui, Mochi, Tsukemono, and Ocha.

Japanese cuisine is a piece of an art work. Aesthetic display of the food is considered very crucial while serving the food to the guests. Learning the context of the cuisine is one side factors that tourists can enjoy while eating the food: how the food fits into Japanese life, what its history has contributed, how it is properly chosen and consumed, and others. Japan remains one of the countries where food represents lineage, going back to history. Thus, an understating of Japanese cuisine helps one to understand the Japanese thoughts. (Donald 12)

1. Sushi

Sushi, as one of Japan's most representative food, is fairly known to people. Most large cities around the world have sushi shops. Craig Claiborne defines sushi as “an assortment of small morsels of freshest raw fish and seafood presents into cold rice lightly seasoned with vinegar.” (Donald, 14) This definition perfectly correct; however, there are more factors to it. Sushi is a “delight to the eye, a revelation to the tongue, and an engrossing culinary happening that those who have partaken will not soon forget.” (Donald, 14)

When one walks into a sushi shop in Japan, the master and the waiters loudly shouts “Irasshaimase!” This is a phrase to welcome the guests who enter the restaurant. There is usually a long counter of white cypress. Behind the counter, there are glass-cased, ice cooled array of fish fillets and shellfish, all fresh, sometimes alive. Before the main sushi dish, a waiter serves a cup of hot green tea, a small dish for soy sauce, Oshibori (hand towel), miso soup, and picked gingers to refresh one's mouth between bites.

Most popular sushi menus are maguro (tuna), toro (the marbled underside of the tuna), chu-toro (a half marbled side section of the tuna), uni (sea urchin roe), ebi (shrimp, boiled or alive), tao (sea bream), ika (squid), akagai (aki shell), hamachi (young yellowtail), tako (octopus), ikura (salmon roe), anago (conger eel), awabi (abalone). The master also crea