I had a meal in Tokyo, cooked by a Zen monk, that is considered 'organic' in Japan.
There is no way the food would even be recognizable to an 'organic' American.
Start with the fact that Japanese cooking uses roughly 5,000 species, spices and herbs. American cooking seldom gets over 1,700. Add to that a wide range of ocean condiments based on seaweed and variations on the soybean, beyond tofu.
The important differences in the definition of organic are the use of 'night-soil' as a fertilizer and the extensive effort to include the same re-used plants in the fertilizer.
Start with 'night-soil'. It is human waste and has been used by the Japanese for over 2,000 years as a fertilizer. It is not part of the International Federation of Organic Farming Associations (IFOAM) definition of 'organic'. Too many people would die, if it were. (I worked with IFOAM). Moreover, in the U.S. Department of Agriculture definition of 'organic' it explicitly excludes urban treatment plant waste (I worked on that issue too.)
Now add a uniquely Japanese 'organic' idea. Every effort is made to return the unused parts of plants to the original farm as compost. The leaves cut off of carrots and the outside shavings of the carrot are returned to the original 'organic' farm in a complex process of delivery and pick-up in 'organic' circles, that no American ever heard of.
All of this, plus the fact that 'organic' actually has no meaning. In the U.S. 'organic' generally means no pesticides or fungicides were used on the land for three years before the crop was planted and no seeds are GMO. But it allows the use of powdered sulfur on some crops that can't get sulfur any other way. The allowable compost is never checked because it is a complex mix of god knows what.
Organic also excludes irradiated foods. But. But you'll be surprised to learn that those strange waxy containers that are 100% sealed are usually irradiated for long shelf life. Doesn't violate the legal American definition of 'organic'.