Traditional Japanese food, globally recognized as washoku, stands as a testament to the rich culinary heritage of Japan. This cuisine, deeply rooted in seasonal ingredients and refined over centuries within a nation historically known for its isolation, has captivated gourmets worldwide. Praised for its artistry, health benefits, and profound connection to Japanese culture, washoku offers far more than just sustenance; it’s an immersive experience.
While many are familiar with iconic dishes like sushi, the true depth of Food In Japanese culture remains largely unexplored. From the historical streets of Edo where sushi originated as a quick snack, to Osaka’s vibrant culinary scene featuring kushikatsu, a delightful street food of fried skewers, the variety is astounding. Venturing beyond the well-known reveals a treasure trove of flavors, ingredients, and culinary traditions unique to Japan.
This guide delves into the diverse world of food in Japanese culture, highlighting a range of dishes that showcase the breadth and sophistication of this remarkable cuisine. Prepare to embark on a journey that will tantalize your taste buds and deepen your appreciation for the art of Japanese gastronomy.
Image: Spring Sakura Season Cooking Box, featuring cherry blossom themed treats and Japanese cooking essentials.
1. Sushi
Image: Salmon Nigiri Sushi, a classic example of Japanese sushi featuring fresh salmon on seasoned rice.
Sushi is arguably the most iconic representation of food in Japanese culture. Within Japan, sushi is elevated to an art form, demanding years of rigorous training for chefs to master. These culinary artisans dedicate themselves to achieving perfection in every aspect, from sourcing the freshest ingredients to the precise preparation of each piece, often resulting in an exclusive and high-end dining experience.
However, sushi’s origins are surprisingly humble. Japanese sushi evolved from the bustling street food scene of medieval Tokyo, then known as Edo. Nigiri sushi, characterized by a hand-pressed mound of vinegared rice topped with a slice of raw fish, was a convenient and affordable hand-held snack sold from street stalls.
Among the myriad of fish used in sushi, fatty tuna, particularly bluefin tuna, reigns supreme. Its exquisite melt-in-your-mouth texture and rich flavor make it highly sought after. The immense value placed on this fish is evident in events like the annual New Year auction at Toyosu Market, where the first bluefin tuna often fetches astronomical prices, symbolizing prosperity and good fortune.
2. Okonomiyaki
Image: Okonomiyaki, a savory Japanese pancake cooked on a griddle and topped with sauce.
Often described as a “Japanese savory pancake,” okonomiyaki is a griddle-cooked dish that is much more than a simple pancake. This popular food in Japanese cuisine is made from a batter of egg and flour, combined with shredded cabbage and then fried on a hot griddle.
The beauty of okonomiyaki lies in its versatility and regional variations. The name itself, okonomi, translates to “preference” or “what you like,” highlighting the customizable nature of the dish. Ingredients can be added based on regional recipes and personal tastes, including pork belly, kimchi, various vegetables, and seafood. It’s typically finished with a generous drizzle of okonomiyaki sauce, Japanese mayonnaise, and a sprinkle of dried bonito flakes (katsuobushi).
For those who enjoy okonomiyaki, monjayaki offers a unique, albeit less visually appealing, culinary adventure. Monjayaki is considered okonomiyaki‘s “gooier cousin.” While both share a base of batter, cabbage, and mix-ins like seafood, meat, or cheese, their textures and cooking methods differ significantly. Monjayaki batter is thinner and more liquid, resulting in a molten, gooey dish with delightful crispy, caramelized edges when cooked on the griddle.
3. Miso Soup
Image: Miso Soup, a staple in Japanese cuisine, garnished with chopped spring onions.
Miso soup is a fundamental component of the Japanese diet, a light and savory soup enjoyed at breakfast, lunch, and dinner. This ubiquitous food in Japanese homes and restaurants is crafted from dashi, a flavorful Japanese soup stock, and miso, a salty and umami-rich paste made from fermented soybeans and koji (rice malt).
The world of miso is vast and diverse, categorized into four primary types: white miso (shiro miso), red miso (aka miso), blended miso (awase miso), and barley miso (mugi miso). Beyond these categories, countless regional varieties exist, each imparting a distinct flavor profile to the soup. The subtle nuances in miso create a spectrum of tastes, making miso soup a constantly evolving culinary experience.
4. Yakitori
Image: Yakitori Skewers, grilled chicken skewers, a popular and affordable Japanese food.
Yakitori, grilled chicken skewers, are a beloved and affordable food in Japanese culture, particularly popular among after-work crowds seeking a casual meal with drinks. These skewers offer a delightful combination of smoky flavors and diverse chicken parts.
Stepping into a yakitori-ya (yakitori restaurant) immerses you in a lively atmosphere filled with the aroma of grilling charcoal. Chefs expertly fan the flames, meticulously arranging skewers loaded with various chicken cuts. From familiar parts like breast and thigh to more adventurous options like heart, gizzard, and cartilage, yakitori showcases the resourceful and nose-to-tail approach to food in Japanese cuisine.
Want to try yakitori on a bar-hopping tour in Tokyo?
Image: Lively Izakaya Scene, depicting a typical Japanese gastropub atmosphere for enjoying yakitori and drinks.
Experience Tokyo’s vibrant nightlife and explore the world of izakaya (Japanese gastropubs) on a bar-hopping tour. These tours often include the opportunity to savor yakitori alongside other izakaya staples, providing an authentic taste of food in Japanese social settings. Enjoy drinks, conversation, and the lively ambiance of these local haunts, creating memorable experiences in the heart of Tokyo.
5. Udon
Image: Udon Noodle Soup, thick wheat noodles in broth, topped with tempura and spring onions.
Udon noodles, thick and chewy wheat flour noodles, are a comforting and versatile food in Japanese cuisine with a history spanning centuries. Introduced to Japan from China approximately 800 years ago, udon has become a staple, enjoyed in various forms throughout the country.
Today, udon is a popular and affordable lunch option. Typically boiled and served in a simple broth, udon dishes can range from minimalist to elaborate. Kake udon, featuring just noodles and broth, is a testament to the satisfying simplicity of this food in Japanese culture. Despite its basic components, it provides a deeply flavorful and hearty meal.
For those seeking more complexity, udon shops offer a wide array of toppings to customize your bowl. Popular additions include raw egg (tamago), crispy tempura bits (tenkasu), and fresh spring onions (negi), allowing for endless variations to suit every palate.
6. Takoyaki
Image: Takoyaki, octopus balls, a popular street food topped with sauce and bonito flakes.
Takoyaki, savory octopus-filled wheat batter balls, are a quintessential street food and a proud culinary invention of Osaka. Created by a street vendor in the 1930s, takoyaki quickly gained popularity and became synonymous with Osaka’s vibrant food culture.
The distinctive ball shape of takoyaki is achieved using a specialized pan with hemispherical molds. Mastering the art of flipping the batter at the precise moment to create perfectly round balls requires skill and practice. This hands-on cooking process adds to the appeal of takoyaki as a fun and engaging food in Japanese street markets and festivals.
Traditional takoyaki is generously topped with takoyaki sauce, Japanese mayonnaise, dried bonito flakes (katsuobushi) that dance in the heat, and dried seaweed flakes (aonori), creating a symphony of flavors and textures in each bite.
7. Soba
Image: Soba Noodles, buckwheat noodles, often served chilled with dipping sauce.
Soba, thin buckwheat noodles, represent one of the oldest dishes in the realm of food in Japanese cuisine. While originating in China over 6,000 years ago, soba gained prominence in Japan during the Edo period and has since become a beloved culinary staple.
Soba noodles are celebrated for their nutritional value, offering a healthier alternative compared to many other Japanese noodle varieties. Historically, it was recognized that consuming soba could help prevent nutritional deficiencies, further solidifying its place in the Japanese diet. Soba is often enjoyed chilled with a dipping sauce (tsuyu) or served hot in a flavorful broth.
8. Sukiyaki
Image: Sukiyaki Hot Pot, a communal Japanese hot pot dish with beef, vegetables, and noodles.
Sukiyaki, a Japanese hot pot dish, is the epitome of communal dining and a cherished food in Japanese gatherings. Raw beef, along with vegetables, tofu, and noodles, are cooked at the table in a shallow iron pot filled with a simmering broth. The broth, a flavorful concoction of soy sauce, sugar, and mirin (sweet rice wine), infuses the ingredients with rich and savory notes.
Thinly sliced beef, a star ingredient in sukiyaki, is traditionally dipped in raw, beaten egg after cooking, adding a creamy richness and cooling the hot meat. Sukiyaki emerged during the Edo period but initially faced slow adoption due to Buddhist restrictions on meat consumption. Beef was primarily reserved for special occasions or medicinal purposes.
Despite these early limitations, sukiyaki eventually gained immense popularity, evolving into a celebratory dish enjoyed during special occasions, particularly year-end parties among colleagues and families. Its communal nature and delicious flavors make it a perfect food in Japanese culture for sharing and celebration.
9. Sashimi
Image: Sashimi Platter, assorted slices of raw seafood, showcasing the freshness and quality of ingredients.
For aficionados of food in Japanese cuisine, understanding the distinction between sushi and sashimi is essential. While often confused, sashimi is fundamentally sushi without the rice. It is simply thinly sliced raw fish or seafood, meticulously prepared to highlight the natural flavors and textures of the ingredients.
Sashimi is typically featured in elegant set-course meals or served as a refined appetizer at izakaya gastropubs. The focus is entirely on the quality and freshness of the seafood, making it a pure and unadulterated expression of food in Japanese culinary artistry. Accompaniments are minimal, often including soy sauce, wasabi, and ginger, allowing the delicate flavors of the sashimi to shine.
10. Unagi
Image: Unagi Donburi, grilled eel fillets served over rice, a rich and flavorful Japanese dish.
Unagi, freshwater eel, has transitioned from an affordable staple to a prized delicacy within the realm of food in Japanese culture. From the early 17th century, abundant eel populations in Japanese rivers and streams made unagi a common and inexpensive food source.
However, Japan’s insatiable appetite for this flavorful fish has led to its current status as a delicacy. Traditionally, unagi is grilled to perfection and coated with a sweet and savory tare sauce, creating a rich and umami-packed dish. Unagi is believed to possess energizing and revitalizing properties, and it has long been associated with the Day of the Ox (Doyo no Ushi no Hi) in midsummer, eaten as a remedy for summer fatigue and even considered an aphrodisiac.
11. Tofu
Image: Assortment of Tofu, highlighting different types of tofu available in Japanese cuisine.
Tofu, soybean curd, is a versatile and nutritious ingredient with a history tracing back to ancient China. Legend attributes its discovery to a Chinese chef who accidentally curdled soy milk with seaweed. This accidental creation has since become a cornerstone of Asian cuisines, including food in Japanese culture.
The diversity of tofu is remarkable, ranging from delicate, noodle-like strands to substantial yellow sheets. In Japan, the most prevalent types are white block varieties, each with distinct textures and culinary applications. Momen tofu, meaning “cotton,” is firm and pressed, while kinu tofu, meaning “silk,” is unpressed and incredibly smooth. Yuba, “hot water leaf,” refers to thin sheets of skin that form on the surface of heated soy milk, offering another unique textural dimension to tofu.
12. Onigiri
Image: Onigiri Rice Balls, Japanese rice balls wrapped in seaweed, a convenient and portable food.
Onigiri, Japanese rice balls, are the ultimate convenience food in Japanese culture, a savory and portable snack found in every convenience store and household. Often referred to as the Japanese equivalent of a sandwich, onigiri offers a quick and satisfying meal on the go.
Onigiri boasts a long history, dating back approximately 2,000 years when laborers and fishermen carried pressed rice balls as sustenance during their workday. The modern form of onigiri, with edible seaweed (nori) wrapping, emerged during the Edo period, adding both flavor and practicality to this enduring food in Japanese daily life.
Fillings for onigiri are diverse, ranging from traditional salty fish and pickled plum (umeboshi) to contemporary additions like teriyaki chicken. These fillings are nestled within the rice, creating flavorful pockets within the simple rice ball.
13. Wagashi
Image: Wagashi Assortment, a colorful platter of traditional Japanese sweets, showcasing variety and artistry.
Wagashi, traditional Japanese sweets, are considered culinary jewels within food in Japanese culture. This broad category encompasses a vast array of regional, seasonal, and everyday Japanese confections, each reflecting artistry and delicate flavors.
Wagashi‘s origins trace back to ancient times, starting with simple creations of mochi (sticky rice cake) filled with nuts. Over centuries, wagashi evolved into elaborate delicacies, particularly during the Edo period when they became integral to traditional matcha green tea ceremonies. These sweets are meticulously crafted to complement the subtle bitterness of matcha, creating a harmonious balance of flavors.
Try wagashi at a Japanese tea ceremony
This Japanese tea ceremony experience offers an immersive cultural encounter in a traditional tea house nestled within Tokyo’s Kouyama Garden. Hosted by Rika, a tea expert with two decades of experience, the ceremony introduces the intricate culture and process of the Japanese tea ceremony.
Participants learn about the delicate art of tea preparation and then have the opportunity to make their own cup of fresh matcha. Served alongside wagashi, the subtle sweetness of these confections enhances the nuanced flavors of premium matcha, creating a refined and culturally enriching experience.
14. Taiyaki
Image: Taiyaki Preparation, fish-shaped pancakes being cooked in a special mold.
Taiyaki, fish-shaped pancakes, are a popular and whimsical food in Japanese street food culture. These charming treats are typically filled with anko (sweet red bean paste) or custard, offering a sweet and comforting snack.
Taiyaki fillings and flavors often change with the seasons, reflecting the Japanese appreciation for seasonal ingredients. In spring, cherry blossom-flavored fillings may appear, while autumn might bring chestnut-infused variations. This seasonal adaptability adds to the enduring appeal of taiyaki as a delightful and ever-evolving food in Japanese culture.
Learn to make taiyaki in Tokyo!
Image: Taiyaki Cooking Class, featuring participants proudly displaying their freshly made fish-shaped pancakes.
Participate in a Tokyo cooking class and learn the art of making your own taiyaki. These hands-on classes guide you through the process of creating these fish-shaped pancakes from scratch. Beyond traditional anko fillings, you can explore creative combinations like cheese, spicy curry, or even okonomiyaki-inspired fillings, adding a personalized touch to this classic food in Japanese cuisine.
15. Natto
Image: Natto, fermented soybeans, a pungent and nutritious Japanese food often eaten for breakfast.
Natto, fermented soybeans, is a highly divisive yet nutritionally rich food in Japanese culture. Legend attributes its accidental creation to the 11th century samurai Minamoto no Yoshiie, who supposedly left cooked soybeans in a straw bag on his horse, leading to fermentation by the time he consumed them.
Natto‘s pungent aroma and sticky, stringy texture are polarizing, often described as an acquired taste. It is frequently compared to marmite in terms of its “love it or hate it” nature. Despite its strong flavor profile, natto is a popular breakfast food in Japan, prized for its health benefits. The fermentation process enhances the nutritional value of soybeans, making natto rich in vitamins and enzymes believed to promote heart health, digestive health, and bone strength.
16. Oden
Image: Oden Hot Pot, a winter comfort food in Japan featuring various ingredients simmered in broth.
Oden is a quintessential Japanese winter comfort food, a warming and flavorful hot pot dish. Its origins trace back to the Muromachi period as a stewed tofu dish. Over time, oden evolved to incorporate a diverse range of ingredients simmered in a light and savory broth.
Modern oden typically includes fish cakes, potatoes, boiled eggs, daikon radish, and assorted vegetables, all gently simmered for hours to allow the flavors to meld and deepen. The broth, typically mild yet rich, is often made from dashi using dried bonito flakes (katsuobushi) and dried kelp (kombu). Oden is a popular food in Japanese winter months, enjoyed at home, in restaurants, and from street vendors.
17. Shabu-shabu
Image: Shabu-Shabu Ingredients, thinly sliced beef and vegetables prepared for Japanese hot pot.
Shabu-shabu, a relatively modern Japanese hot pot dish, was invented in Osaka in 1952. While it shares similarities with sukiyaki, both featuring thinly sliced beef and vegetables cooked in a hot pot, key distinctions set them apart.
Shabu-shabu is cooked in a deeper pot with a broth that is milder and more savory than sukiyaki. The cooking method also differs; shabu-shabu emphasizes a quick swishing motion of the thinly sliced meat in the hot broth, cooking it only partially. Unlike sukiyaki, raw egg is not typically used as a dipping sauce for shabu-shabu, allowing the pure flavors of the meat and broth to take center stage. Shabu-shabu is a refined and lighter style of hot pot, highlighting the delicate flavors of high-quality ingredients, making it a sophisticated food in Japanese dining.
18. Tempura
Image: Tempura, lightly battered and deep-fried seafood and vegetables, a classic Japanese dish.
Tempura is a cornerstone of food in Japanese cuisine, renowned for its delicate batter and crispy texture. This dish consists of seafood and vegetables lightly coated in a batter of egg and flour, then deep-fried to golden perfection.
Interestingly, the tempura technique arrived in Japan via Portuguese traders in the 16th century, who were granted trading privileges with the country. The name itself is believed to derive from the Latin word “tempora,” associated with the Christian fasting period of Lent. Tempura quickly gained popularity in Japan, even becoming a favorite of Tokugawa Ieyasu, the first Edo shogun.
19. Ramen
Image: Ramen Bowl, Japanese noodle soup with broth, noodles, and various toppings.
Ramen is a deceptively simple yet endlessly complex dish, a globally recognized symbol of food in Japanese culture. The basic formula consists of soup stock, flavorings, seasonings, wheat noodles, and toppings, typically including fatty pork (chashu) and vegetables like bamboo shoots (menma).
Within this seemingly simple framework lies a vast universe of regional variations and styles. The sheer variety of ramen can be overwhelming, from broth types (soy sauce, salt, miso, pork bone) to noodle thickness and toppings. Ramen eateries abound across Japan, offering countless interpretations of this beloved noodle soup. While instant ramen is widely available, experiencing authentic ramen in Japan, with freshly made noodles and rich, complex broths, is a must for any food enthusiast.
20. Tonkatsu
Image: Tonkatsu, breaded and deep-fried pork cutlet, a popular Japanese dish served with cabbage.
Tonkatsu, breaded and deep-fried pork cutlet, is a seemingly quintessentially Japanese dish with surprising origins. While now firmly rooted in food in Japanese cuisine, tonkatsu was invented in 1899 at a Tokyo restaurant called Rengatei, initially considered a Western-style dish.
The “Western” influence stems from the use of pork, which was not traditionally a common meat in the Japanese diet, and the breading and frying technique. Furthermore, the popular katsu curry, featuring tonkatsu with Japanese curry sauce, incorporates curry, which was introduced to Japan by the British via India. Despite its foreign influences, tonkatsu has become a firmly established and beloved Japanese dish, often served with rice and shredded cabbage.
21. Kaiseki
Image: Kaiseki Cuisine, a multi-course Japanese haute cuisine experience, showcasing artistry and seasonality.
Kaiseki is more than just a food; it’s a refined style of Japanese haute cuisine, representing the pinnacle of food in Japanese dining experiences. Its origins trace back to the courtly culture of imperial Kyoto in the 16th century, where visiting samurai and dignitaries were treated to elaborate multi-course meals accompanying traditional tea ceremonies.
Today, kaiseki meals typically consist of 12 to 20 exquisitely prepared small dishes, each showcasing seasonal ingredients and the chef’s mastery. The precise dishes in a kaiseki meal vary depending on the season, the chef’s expertise, and adherence to traditional principles. Kaiseki emphasizes seasonal ingredients, meticulous preparation, and artistic presentation, offering a holistic and deeply cultural dining experience.
22. Kappo Ryori
Kappo ryori is another refined style of food in Japanese cuisine, originating in Osaka as a more casual counterpart to Kyoto’s formal kaiseki. Like kaiseki, kappo ryori emphasizes seasonal and fresh ingredients.
However, kappo ryori distinguishes itself by its interactive and intimate dining experience. While kaiseki dishes are generally prepared in the kitchen and presented in private rooms, kappo ryori is cooked by the chef directly in front of the guests, often at a counter seating arrangement. This allows for direct interaction with the chef, enhancing the dining experience with culinary theater and personalized service.
23. Shojin Ryori
Shojin ryori, Buddhist vegetarian cuisine, offers a unique perspective on food in Japanese culture, rooted in Zen Buddhist principles. Originally developed for Buddhist monks, shojin ryori emphasizes a purely vegetarian diet, primarily featuring beans and bean-based products like tofu.
Despite its vegetarian nature, shojin ryori is far from simple or bland. It is a sophisticated cuisine that focuses on subtle flavors and textures, utilizing fresh mountain vegetables and ingredients like nutty goma (sesame) tofu. A typical shojin ryori meal is a well-balanced and visually appealing feast, comprising rice, soup, pickled vegetables, tofu, and a variety of carefully prepared side dishes.
24. Osechi Ryori
Osechi ryori, symbolic Japanese New Year dishes, are an integral part of food in Japanese New Year celebrations. This elaborate feast is prepared annually for the first of January, presented in a multi-tiered jubako (lacquerware box), and filled with a variety of carefully chosen foods, each carrying special symbolic meaning for the new year.
For example, kuri-kinton (mashed sweet potatoes with chestnuts), golden in color, symbolizes wealth and prosperity. Hunchbacked boiled shrimp represent old age and longevity, reflecting wishes for a long and healthy life. Osechi ryori is meant to be enjoyed over the first few days of the new year, allowing the household cook to rest during this festive period.
25. Zenzai and Oshiruko
Image: Oshiruko, sweet red bean soup with mochi, a warming Japanese winter dessert.
Zenzai, also known as oshiruko, is another traditional food in Japanese culture enjoyed during the New Year season. This sweet Japanese red bean soup with mochi (rice cake) is a comforting and warming winter dessert.
Typically served hot, zenzai/oshiruko features toasted squares of mochi submerged in a sweet red bean broth. It is a relatively easy dish to make at home, offering a taste of traditional Japanese flavors and warmth during the colder months.
26. Wagyu Beef
Wagyu beef, literally “Japanese beef,” is globally renowned for its exceptional quality, meticulous breeding standards, intense marbling of fat, and rich, buttery flavor. This premium beef is a highly sought-after food in Japanese cuisine and worldwide.
Wagyu can be prepared in various ways, from thick-cut steaks to thinly sliced portions for shabu-shabu or sukiyaki. The Japanese Beef Association rigorously regulates wagyu production, grading each cut based on marbling and yield. Specific regional brands of wagyu, such as Matsusaka beef and Kobe beef, are particularly prized for their exceptional quality and flavor, representing the pinnacle of food in Japanese beef culture.
27. Bento
Bento, the Japanese packed lunch, is a testament to creativity, convenience, and visual appeal within food in Japanese culture. In recent years, bento has gained international recognition for its adorable aesthetics, often featuring rice molded into charming characters and ingredients cut into whimsical shapes.
Bento is more than just a packed lunch; it is an art form, showcasing meticulous arrangement, nutritional balance, and visual delight. Homemade bento are a common expression of care and affection, while commercially prepared bento offer a convenient and diverse range of meal options.
28. Kiritanpo
Kiritanpo is a traditional food in Japanese cuisine hailing from Akita Prefecture. It is made from pounded rice, shaped around wooden cylinders, and toasted over a hearth.
Kiritanpo can be enjoyed in different ways. It can be slathered with a sweet miso sauce and eaten directly off the skewer, or removed from the cylinder, chopped, and added to soups, particularly a local chicken and vegetable soup called kiritanpo nabe. This versatile food reflects the regional culinary traditions of Akita.
29. Mochi
Mochi, chewy and bouncy rice cakes, are a fundamental food in Japanese culture, taking on countless forms and flavors. From sweet daifuku mochi filled with red bean paste to toasted kinako mochi dusted with soybean powder, mochi appears in both sweet and savory dishes.
Savory applications include pillowy mochi dumplings in ozoni (Japanese New Year soup), showcasing its versatility beyond sweet treats. Mochi is a significant food in Japanese festivals and celebrations, representing good fortune and longevity.
30. Gyoza
Image: Gyoza Dumplings, pan-fried dumplings, a popular side dish in Japanese cuisine.
Gyoza, crispy-on-the-outside, juicy-on-the-inside pan-fried dumplings of Chinese origin, are a beloved side dish in food in Japanese culture, particularly at ramen restaurants.
Japanese gyoza typically contain a filling of pork, finely chopped cabbage, and mushrooms, encased in a thin potsticker skin. However, the versatility of gyoza allows for endless variations, with virtually any ingredient capable of being “gyoza-ified” by wrapping it in the signature skin and pan-frying to crispy perfection.
31. Shogayaki
Image: Shogayaki, ginger pork stir-fry, a simple and flavorful Japanese home-style dish.
Shogayaki, ginger pork stir-fry, is a simple and flavorful home-style food in Japanese cuisine. It is made with thin slices of pork, ginger, and aromatics like garlic and onion, stir-fried in a savory-sweet ginger sauce.
Shogayaki is typically served alongside rice, which is perfect for soaking up the delicious ginger sauce. This easy-to-prepare dish is a common weeknight meal in Japanese households, offering a comforting and flavorful taste of home cooking.
32. Fugu
Image: Fugu Sashimi, thinly sliced pufferfish, a delicacy requiring specialized preparation.
Fugu, pufferfish, is an infamous and highly regulated food in Japanese culture, regarded with a mixture of fear and respect due to its poisonous nature. Only licensed chefs in Japan are permitted to prepare fugu, having undergone extensive training to master the art and science of safely removing toxic parts.
Prepared by qualified chefs, fugu becomes a sought-after delicacy, often served as paper-thin sashimi to showcase its delicate texture and subtle flavor. Other preparations include fugu karaage (fried pufferfish) and fugu stew, offering different culinary experiences with this unique and potentially dangerous food.
33. Gyudon
Image: Gyudon, beef and rice bowl, a classic Japanese fast food dish.
Gyudon, the Japanese beef and rice bowl, is a classic and comforting fast food in Japanese cuisine. Several gyudon chain restaurants, such as Yoshinoya, Matsuya, and Sukiya, compete for popularity across Japan, offering affordable and convenient meals.
Gyudon consists of thinly sliced beef and tender onions simmered in a savory-sweet sauce, served over a bowl of steamed white rice, and garnished with bright red pickled ginger (benishoga). This simple yet satisfying dish is a crowd-pleaser and a staple of Japanese fast food culture. Gyudon is just one example of donburi, Japanese rice bowl dishes, offering a wide variety of toppings and flavors.
34. Karaage
Image: Karaage, Japanese fried chicken, crispy and flavorful, often served at izakayas.
Karaage, Japanese fried chicken, is a staple on izakaya (Japanese gastropub) menus and a beloved food in Japanese casual dining. Morsels of chicken are marinated in a mixture of soy sauce, sake, and ginger, then twice-fried to achieve exceptional crispiness and juicy, flavorful meat.
The use of potato starch in the dredge contributes to the extra crispy texture of karaage, setting it apart from other fried chicken variations. Served as a snack or a side dish, karaage is a perfect accompaniment to drinks and socializing in izakayas.
35. Oyakodon
Image: Oyakodon, chicken and egg rice bowl, a comforting Japanese home-style dish.
Oyakodon, literally “parent and child rice bowl,” is a comforting and quick-to-prepare food in Japanese home cooking. Another type of donburi (rice bowl) dish, oyakodon features both chicken (“parent”) and egg (“child”) as its main ingredients.
In a single pan, onions, chicken, and beaten egg are simmered in dashi (Japanese soup stock) to create a savory and slightly sweet saucy topping for a bowl of steaming rice. Oyakodon is a popular weekday meal choice, offering a satisfying and easy-to-make taste of home-style food in Japanese culture.
36. Robatayaki
Craving a theatrical dining experience? Robatayaki, “fireside cooking,” offers a unique and engaging way to enjoy food in Japanese cuisine. Originating post-WWII in fishing communities of Hokkaido and Miyagi in northern Japan, robatayaki developed as a cooking method using charcoal grills before gas became prevalent.
Food, often seafood and vegetables, is cooked over binchotan (white charcoal), imparting a delightful smoky flavor. The finished dishes are presented to diners on long wooden paddles, adding a dramatic and interactive element to the dining experience. Robatayaki combines delicious grilled food with a touch of culinary performance, making it a memorable food in Japanese culture.
37. Shirasu and Shirasudon
Image: Shirasudon, whitebait rice bowl, topped with shiso leaves, a regional Japanese seafood dish.
Shirasu, immature whitebait fish, are a regional seafood specialty popular in Kanagawa Prefecture, near Tokyo. These tiny, translucent fish are a versatile food in Japanese cuisine, served either raw (nama-shirasu) or flash-boiled (kama-age shirasu).
While their appearance may be initially intimidating, shirasu are surprisingly mild in flavor and appear in various dishes, including shirasudon (whitebait rice bowl), pizzas, and salads. Trying shirasu offers a taste of regional Japanese seafood and a unique culinary experience.
38. Somen
Image: Somen Noodles, thin wheat noodles, typically served chilled as a refreshing summer dish.
Somen, extremely thin wheat flour noodles (similar to vermicelli), are a traditional Japanese food particularly favored during the hot and humid summer months. Served chilled, somen provides a light and refreshing meal option.
Somen is typically enjoyed with a dipping sauce, often mentsuyu (a soup base made with soy sauce, mirin, sake, and dashi). For a fun and interactive summer tradition, nagashi somen (“flowing noodles”) involves channeling the noodles down a bamboo chute filled with flowing water, where diners attempt to catch the noodles with chopsticks, adding an element of playful competition to enjoying this summer food in Japanese culture.
Try nagashi somen and tempura in Tokyo
Image: Nagashi Somen Experience, diners catching flowing somen noodles with chopsticks, a fun summer activity.
Experience the fun of nagashi somen and enjoy seasonal vegetable tempura in a unique Tokyo dining experience. Located in Sangenjaya, a short train ride from Shibuya Station, this experience offers the opportunity to try Japan’s famous “flowing noodles” in a comfortable Japanese home setting. Enjoy catching the chilled noodles and savoring them alongside lightly battered and fried vegetable tempura, creating a delightful summer food experience in Japanese style.
39. Imagawayaki
Image: Imagawayaki, round cake-like dessert filled with red bean paste, a popular street food snack.
Imagawayaki is a traditional Japanese food often found at festivals, temple grounds, and food stalls. This round, cake-like dessert is typically filled with anko (sweet red bean paste) or custard, offering a sweet and portable snack option.
Imagawayaki is cooked in a special mold, creating a warm and satisfying treat, perfect for a quick bite while exploring festivals or enjoying a stroll near temples and shrines. It’s a classic example of readily available and enjoyable food in Japanese street food culture.
40. Warabimochi
Image: Warabimochi, bracken starch mochi, dusted with kinako and drizzled with brown sugar syrup, a summer sweet.
Warabimochi, despite its name containing “mochi,” is not actually made from rice. Instead, it is crafted from bracken starch (warabiko), resulting in a jiggly texture more akin to jelly than chewy rice cake.
Warabimochi is dusted with kinako (roasted soybean powder) and drizzled with kuromitsu (black sugar syrup), creating a refreshing and subtly sweet dessert, particularly popular during summertime. This light and refreshing sweet is a perfect example of seasonal food in Japanese cuisine.
41. Tamagoyaki
Image: Tamagoyaki, Japanese rolled omelet, a sweet and savory egg dish often served in bento boxes.
Tamagoyaki, the sweet and savory Japanese rolled omelet, is another essential food in Japanese cuisine, frequently found in bento lunch boxes and as part of breakfast sets. This fluffy, golden pillow of egg is made from multiple thin layers of egg rolled upon themselves, then sliced into bite-sized pieces.
Each family and chef often prepares tamagoyaki slightly differently, resulting in variations ranging from sweeter to more savory, depending on personal preferences. Its versatility and deliciousness make it a staple of everyday food in Japanese culture.
42. Tsukemono
Image: Tsukemono, Japanese pickled vegetables, a common side dish in Japanese meals.
Tsukemono, Japanese pickled vegetables, are an indispensable component of food in Japanese cuisine and culture. The classic ichijiu-sansai Japanese meal layout (“one soup, three sides”) is incomplete without tsukemono.
Japanese pickles are served with virtually every meal in Japan, in some form or another, providing a refreshing and palate-cleansing element. From umeboshi (pickled plums) to takuan (pickled daikon radish) and benishoga (pickled red ginger), tsukemono adds a zing and variety to every meal, acting as a refreshing counterpoint to other dishes.
43. Yokan
Image: Yokan, sweet red bean jelly, a traditional Japanese confectionery often served with tea.
Yokan, a traditional Japanese sweet, is a classic example of food in Japanese confectionery. Its history stretches back centuries, arriving in Japan during the Kamakura or Muromachi periods.
Yokan is made from sweet red bean paste, agar-agar (a gelatinous substance), and sugar, formed into dense blocks that are sliced and served in bite-sized pieces, often alongside a cup of tea. Yokan is intensely sweet and dense, with just a small portion providing a satisfyingly sweet treat.
44. Gyutan
Image: Gyutan, grilled beef tongue, a regional specialty of Sendai, Japan.
Gyutan, grilled beef tongue, is a regional specialty and a proud culinary offering of Sendai in Miyagi Prefecture. Thin slices of beef tongue are cooked over hot charcoal grills, resulting in a tender and flavorful dish.
Originally seasoned simply with a pinch of salt, gyutan is now also available with tare sauce, offering variations in flavor profiles. Gyutan is a popular regional food in Japanese cuisine, showcasing the diverse culinary landscape of Japan.
45. Chanko Nabe
Chanko nabe, sumo wrestler stew, is a hearty and calorie-dense hot pot designed to fuel sumo wrestlers’ rigorous training and weight gain. This immense stew is a significant part of food in Japanese sumo culture.
Chanko nabe typically features a dashi or chicken soup base and incorporates whatever proteins and vegetables are available, resulting in a diverse and nutritious meal. The key criteria for chanko nabe are its heartiness and high caloric content, intended to promote weight gain for sumo wrestlers. It is traditionally served with rice and beer to further increase calorie intake. Udon noodles are often added to the leftover broth at the end of the meal, soaking up all the flavorful goodness.
46. Anmitsu
Image: Anmitsu, Japanese dessert with anko, kanten jelly, fruit, and dango, often served in summer.
Anmitsu is a classic Japanese summertime dessert, a refreshing and visually appealing food in Japanese sweet cuisine. It is made with sweet red bean paste (anko), cubes of kanten jelly (agar-agar jelly), fruits, and dango (rice dumplings).
Just before serving, anmitsu is drizzled with mitsu dark sugar syrup, adding a touch of sweetness and depth of flavor. Variations of anmitsu exist, including versions with ice cream, making it a customizable and delightful summer treat.
47. Hiyashi Chuka
Image: Hiyashi Chuka, chilled Chinese-style noodles, a refreshing Japanese summer noodle dish.
Hiyashi chuka, chilled Chinese-style noodles, is the perfect Japanese dish for noodle cravings during hot weather, offering a refreshing alternative to hot ramen. This summer food in Japanese cuisine features bouncy ramen noodles served cold.
The noodles are topped with matchstick-sized slices of cucumber, ham, and omelet, along with other ingredients like bean sprouts and tomato, then drizzled with a tangy dressing. The fresh vegetables provide a refreshing crunch, and the chilled noodles are slurpable and coated in a flavorful, tangy sauce, making it an ideal summer meal.
48. Kushikatsu
Kushikatsu, battered and deep-fried skewers of meat and vegetables, are a relatively recent addition to the list of traditional food in Japanese cuisine, yet have quickly become a beloved comfort food. Originating in Osaka in 1929 at a small food bar, kushikatsu (also known as kushiage) has become synonymous with Osaka’s vibrant food scene.
While Osaka is considered its hometown, kushikatsu is now widely available at eateries and izakayas across Japan, reflecting its universal appeal as a delicious fried food. The skewers are dipped in a communal pot of Worcestershire-style sauce after frying, adding a savory and tangy flavor.
49. Yatsuhashi
Image: Yatsuhashi, Kyoto souvenir sweets, available in baked and unbaked varieties with various flavors.
Yatsuhashi is a popular souvenir and local delicacy from Kyoto, Japan’s ancient capital, representing a sweet aspect of food in Japanese regional specialties. Yatsuhashi comes in two primary forms: the hard-baked, cinnamon-flavored cookie type, and the “raw” yatsuhashi, made with steamed mochi dough flattened and wrapped around anko filling.
Cinnamon is the classic flavor, but variations include matcha, sesame, and seasonal flavors. Yatsuhashi is a must-try sweet when visiting Kyoto, offering a taste of local culinary heritage.
50. Basashi
Image: Basashi, horse meat sashimi, a unique regional delicacy from Kumamoto, Japan.
Basashi, thinly sliced raw horse meat sashimi, is a unique and regional food in Japanese cuisine, originating from Kumamoto. While perhaps less common than other sashimi types, basashi has gained popularity and can be found throughout Japan.
Basashi is said to have a flavor profile similar to premium beef, with a subtle sweetness. It is typically served with ginger, garlic, and soy sauce, offering a distinctive and adventurous culinary experience.
Feeling hungry? Browse original food experiences across Japan, explore Kyoto’s best food tours, sip on Tokyo’s best tea ceremony experiences, and book your next food adventure in Japan!
Traditional Japanese Food FAQs
Image: Mochi with Anko Filling, traditional Japanese mochi sweet filled with red bean paste.
We often receive questions about food in Japanese culture. Here are answers to some of the most frequently asked:
What are three famous Japanese dishes to eat in Japan?
Sushi, ramen, and tempura are three iconic dishes that offer a great starting point for exploring food in Japanese cuisine. While this is a limited selection, these dishes represent diverse culinary styles and are widely available and enjoyed in Japan. However, we encourage you to try as many dishes from this list as possible to truly appreciate the breadth of Japanese food.
What are five common foods in Japan?
Five staple foods frequently found in Japanese meals include rice, miso soup, noodles, pickles (tsukemono), and fish. These items often appear together as part of set meals in restaurants, reflecting the balanced and traditional approach to food in Japanese dining.
What is the number one most popular food in Japan?
Sushi is undoubtedly the most popular food in Japan and perhaps the most internationally recognized Japanese dish. Its global appeal and enduring popularity within Japan solidify its position as the number one food in Japanese culture.
What are the top 10 Japanese dishes?
Defining the “top 10” is subjective, but a generally accepted list of popular Japanese dishes, encompassing both traditional and modern favorites, would likely include:
- Sushi
- Ramen
- Tempura
- Soba
- Udon
- Shabu-shabu
- Curry rice (kare raisu)
- Karaage
- Gyoza
- Mochi (as dessert)
What is Japan’s national food?
Japanese curry (kare raisu) is often cited as the national food of Japan. While not officially designated, curry rice enjoys immense popularity across the nation. Introduced to Japan in the late 1800s, Japan has uniquely adapted curry, developing a distinct Japanese flavor profile. Japanese curry restaurants are ubiquitous, offering various preparations served over rice, with cutlets, and in numerous combinations, making it a truly national food in Japanese daily life.
Exploring food in Japanese culture is a journey of discovery that could span a lifetime. This guide provides a starting point, introducing a diverse range of traditional Japanese foods. We encourage you to sample them all and uncover your own personal favorites within the rich tapestry of Japanese gastronomy.
What is traditional Japanese food serving?
Traditional Japanese food serving typically involves presenting a main dish, rice, soup, and several side dishes, all served in small, aesthetically pleasing portions. This emphasis on variety and balance is a hallmark of food in Japanese dining.
What 2 foods are served at every meal in Japan?
Rice and miso soup are commonly served at nearly every meal in Japan, especially at home and in traditional Japanese restaurants. These staples form the foundation of many Japanese meals, highlighting their central role in food in Japanese culinary traditions.
