Not what I love. While it's very true that the Chinese had major impact on Japanese foodstuffs, the impact is, oddly enough, more recent than some would believe (i.e., in the last 100 years). I think it's very easy to overstate the Chinese influence. Certainly somethings such as Dim Sum were incorporated wholesale, but most of that is post Meiji Restoration.

The real, traditional Japanese food, which I surmise few have actually had, is no more of Chinese origin than I am. It was simply a product of the three things that Japan had access to: fish, salt and rice.

I like Onigiri with umeboshi inside.

Too bad I can't buy it.

I am also a big fan of natto.

I don't think natto is Chinese. Might be wrong.

Natto is not Chinese. It was discovered when a daimyo from the Mito area (I forget the archaic name for the province off the top of my head - probably Hitachi) went on a trip, got lost, was forced to eat rotten soybeans, and discovered he liked them. Mito Natto is still considered to be the best.

People from southern/western Japan generally regard natto much as I do barbequed parakeets.

So is tofu, the panoply of noodle soups, anything stir or deep fried or steamed or grilled, the pickled vegetables. Anything seasoned. Just about everything but sashimi is derivative of the mother country. Same is true for Vietnamese, Korean, and Thai, except Thai is also heavily influenced by Indian cuisine.

Origins aside, Japanese tofu and Chinese tofu are not even within the same zip code of each other.

1. Korean
2. Japanese
3. Chinese

They're all great and I eat Asian food at least a couple times a week.

That sentence right there disqualifies everything said in your post. How can a food connoisseur like you make such an outrageous comment? Supermarket sushi (even in glorious Seattle) tastes like crap to anyone with any kind discriminating taste in sushi. Sushi should NEVER be mass-produced and it must always be eaten fresh. As in immediately. Throw on some packaging, throw it in the counter, and within 15-30 minutes the texture and flavor go all to hell.

The Chinese patented steaming food? Interesting.

When you get a second, post some of your Asian recipes. I'm always interested in trying something different.