According to the Japanese culinary culture most delicacies are prepared by sourcing fresh ingredients and the same goes for meat and fish. Most fish and meat preparation are done right after catching the fish or cutting the meat. Apart from that, the foods are made with strong flavoursome spices, herbs, sauces like soy sauce, wasabi and other ingredients that have good antibacterial properties that help in keeping bacteria and pathogens at bay. Since the foods are consumed fresh without refrigeration, the use of strong spices, seasonings and condiments make it fit for consumption.