Researching Japanese foodways for a food blog — what should I understand before I start adapting recipes?

Hi everyone,
I’m an Australian home cook running a food blog called CELKARI, where I research food cultures from around the world and then develop practical, nutritionally considered meal-prep recipes inspired by what I learn.
I’m currently researching Japan, and I’m deliberately trying to learn first rather than choosing a few internationally famous dishes and calling that “Japanese food.”
So far I’ve been reading about washoku, seasonal eating (shun), dashi foundations, rice culture, fermentation traditions (miso, soy sauce, tsukemono), regional cuisines, and the role of home cooking vs convenience foods, as well as historical influences from China, Korea, and Western cuisine (yōshoku).
I’ve also been learning from Japanese and Japanese diaspora cooks online, but I’d really value perspectives from people here who grew up with these foods or know particular regional traditions.

こんにちは。オーストラリアで家庭料理をしている者です。現在「CELKARI」というフードブログで、世界各地の食文化を研究し、それをもとに栄養面も考慮したミールプレップ向けのレシピを作っています。
今は日本の食文化を研究していて、「有名な料理だけをいくつか作って日本料理とする」のではなく、まず背景や日常の食事を理解することを大切にしています。
これまでに、和食、旬（shun）、だしの文化、米食文化、発酵食品（味噌・醤油・漬物）、地域ごとの料理、家庭料理と外食・コンビニ食の違い、そして中国・韓国・西洋（洋食）からの影響などを学んでいます。
また、日本や日系の料理人の方々の発信も参考にしていますが、実際に日本で育った方や地域の食文化に詳しい方の視点をぜひ伺いたいです。

A few things I’d love to learn:
● What are some everyday Japanese home meals that people outside Japan tend to overlook?
● What dishes or ingredients are strongly associated with your region, prefecture, or family?
● Are there foods foreigners commonly describe as universally “Japanese” that are actually much more regional or situational?
● What books, Japanese cooks, Japanese-language websites, or YouTube channels would you recommend?
● When adapting a Japanese dish for meal prep, what elements would you consider essential to its identity and what could reasonably change?
● What should someone researching Japanese cuisine be especially careful not to oversimplify or misrepresent?

For this week I’m currently researching Chicken Teriyaki, Miso Soup, and Japanese-style Curry Rice, but I’m also building a much larger research archive for future regional Japan projects, so suggestions don’t have to fit those recipes.
I’m not trying to claim that my versions will be “authentic.” The idea is:
research the food → understand its context → cook it → make any practical/nutritional adaptations transparently.
I’m especially interested in hearing about food that represents ordinary home cooking, not just restaurant dishes.

日本の料理は一つの「日本料理」というよりも、地域性や季節性がとても強い多様な食文化だと理解し始めています。その点についてもぜひ教えていただけると嬉しいです。
And if you reply, please feel free to tell me where in Japan your perspective comes from if you’re comfortable sharing it. I’m learning very quickly that “Japanese cuisine” is a deeply regional and seasonal food culture rather than a single unified style.
Thank you — I’m here to listen and take notes.