I'm not japanese but I eat greatly influenced by macrobiotic philosophy which has its roots in very basic japanese cooking, although it could also be said to include "fusion" food mixing japanese with european and other traditions. It's easy no matter where you live to implement japanese dishes in your diet. I will give some examples.
It's important to balance energies right and feel what is yin and what is yang. It's individual what a person need. I tend to need more yang energy to balance my dominant yin energy so root vegetables, shoyu and miso are usually on my menu.
Some typical japanese things I have daily include
Bancha (simple tea which is harvested late in the year and is rich in vitamins but low in caffeine). I usually eat a raw lemon with it.
Miso and vegetable soup. I usually use mugi miso and sometimes I first make a stock from kombu seaweed. Somedays I use wakame and shiitake instead. I usually add a small onion also to the stock for extra nutrition and finish it with three thin staves of carrot, a small green leafy vegetable (kale or cauliflower leaves or something) and some grated ginger to create a woodland camo color pattern.
Grated daikon with shoyu
Salted pressed (sometimes with genmai su also) pickled vegetables.
Steamed vegetables and raw bean sprouts with ume-su dressing. I make this as a fusion dish by mixing ume-su (plum vinegar) with olive oil and roasted sunflower seeds.
Tofu in various forms. My favorite is tofu coated in spelt flour (spelt is an ancient, very nutritious wheat more typical to Germany and Scandinavia but it works well with japanese cooking too) and fried in light sesame oil. For this I use a simple sauce made from shoyu and genmai su.
Sometimes I make nishime, which is when you basically let the water boil out of various autumn style vegetables, from the vegetables available where I live. I try to always use pumpkin though.
I sometimes make sesame paste as a condiment by roasting whole sesame seeds lightly and grinding in a mixer. Sesame paste, although hand grinded for hours, is used in buddhist cooking too I think.
Other condiments I use include gomashio which is sesame seeds and sea salt roasted and grinded together, furikake, and also nori and shoyu condiments I boil together into a paste. This can be used on rice and grains for example.
Also, for most dinners I include a bowl of brown short grain rice pressure cooked with either adzuki, kintokimame, kuromame or some other bean and a whole grain. My favorite is black beans and whole rye mixed with rice. I sometimes make this mixture into unconventional whole grain makizushi too and then I add umeboshipaste, some pickled vegetable and sesame paste.
Also, I think japanese food works perfectly together with sauerkraut.
