Japanese cuisine is based on combining staple foods, typically rice or noodles, with a soup, and okazu - dishes made from fish, meat, vegetable, tofu and the like, designed to add flavor to the staple food. These are typically flavored with dashi, miso, and soy sauce and are usually low in fat and high in salt. The most standard meal comprises three okazu and is termed ichijū-sansai; 'one soup, three dishes'). Different cooking techniques are applied to each of the three okazu; they may be raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed.. Japanese menus are divided according to the cooking method. Eating meat has been rare due to protection of farming stocks and Shinto and Buddhist philosophical influence. However, strictly vegetarian food is rare.