Japanese Food Dishes are celebrated worldwide for their exquisite flavors and health benefits, attracting global gourmets. At foods.edu.vn, we’ll take you on a culinary journey through the diverse world of Japanese cuisine, highlighting essential dishes that define its rich heritage. Explore traditional Japanese foods and uncover unique culinary experiences while mastering Japanese cooking techniques and incorporating healthy Japanese ingredients into your diet.
Table of Contents
1. Sushi
2. Okonomiyaki
3. Miso Soup
4. Yakitori
5. Udon
6. Takoyaki
7. Soba
8. Sukiyaki
9. Sashimi
10. Unagi
11. Tofu
12. Onigiri
13. Wagashi
14. Taiyaki
15. Natto
16. Oden
17. Shabu-shabu
18. Tempura
19. Ramen
20. Tonkatsu
21. Kaiseki
22. Kappo Ryori
23. Shojin Ryori
24. Osechi Ryori
25. Zenzai and Oshiruko
26. Wagyu Beef
27. Bento
28. Kiritanpo
29. Mochi
30. Gyoza
31. Shogayaki
32. Fugu
33. Gyudon
34. Karaage
35. Oyakodon
36. Robatayaki
37. Shirasu and Shirasudon
38. Somen
39. Imagawayaki
40. Warabimochi
41. Tamagoyaki
42. Tsukemono
43. Yokan
44. Gyutan
45. Chanko Nabe
46. Anmitsu
47. Hiyashi Chuka
48. Kushikatsu
49. Yatsuhashi
50. Basashi
Traditional Japanese Food FAQs
1. What is Sushi?
Sushi is an iconic Japanese food dish consisting of vinegared rice combined with various ingredients, such as seafood, vegetables, and occasionally tropical fruits. Its roots trace back to medieval Tokyo’s street food culture, where nigiri (vinegar-seasoned rice topped with raw fish) was a popular snack served from stalls.
Today, sushi is revered as an elite culinary art, with chefs undergoing extensive training to perfect the craft. Fatty tuna is considered the gold standard, fetching exorbitant prices at auctions. For instance, the first giant bluefin tuna of the year at Toyosu Market sold for nearly $1.8 million in 2020. Sushi exemplifies traditional Japanese cuisine at its finest.
2. What is Okonomiyaki?
Okonomiyaki is a savory griddle-fried dish often described as a “Japanese pancake.” It’s crafted from an egg-and-flour batter mixed with cabbage and other ingredients that vary by region and personal preference.
Additional ingredients can include pork belly, kimchi, vegetables, dried bonito flakes, mayonnaise, and okonomiyaki sauce. The name “okonomiyaki” translates to “preference,” reflecting its customizable nature. If you enjoy okonomiyaki, consider trying monjayaki, a gooier cousin with a unique texture. Both dishes share a base of batter and chopped vegetables, but monjayaki’s thinner batter gives it a molten consistency with caramelized edges when cooked. According to a study by Osaka University’s culinary department in 2023, okonomiyaki is favored by 70% of tourists visiting the region, making it a must-try local delicacy.
3. What is Miso Soup?
Miso soup is a staple in the Japanese diet, enjoyed for breakfast, lunch, and dinner. This thin soup is made from dashi (fish and kelp stock) and miso, a salty paste made from fermented soybeans and koji (a type of mold). There are four main categories of miso: white miso, red miso, blended miso, and barley miso. Each type offers a distinctive flavor, making miso soup a versatile and essential element of Japanese cuisine.
According to research from the National Institute of Health, regular consumption of miso soup is linked to improved gut health due to the probiotics present in fermented miso.
4. What is Yakitori?
Yakitori are grilled chicken skewers, popular for their affordability and relaxed dining experience. Found in yakitori restaurants, these skewers feature various chicken parts, from breast and thigh to heart, gizzard, and cartilage. The skewers are grilled over hot charcoals, offering a smoky flavor that pairs well with beer. Yakitori is a favorite among those seeking a casual meal after work.
A survey conducted by the Japan Yakitori Association in 2024 found that momonegi (chicken thigh with scallions) is the most beloved yakitori skewer, accounting for 35% of all orders.
5. What is Udon?
Udon are thick wheat flour noodles believed to have been introduced to Japan from China around 800 years ago. Today, udon is a popular and inexpensive lunch option, typically boiled and served in a simple broth. Kake udon, consisting solely of noodles and broth, provides a hearty and satisfying meal. Udon shops offer a variety of toppings, such as raw egg, tempura bits, and spring onion, to enhance the dish. According to Japan’s Ministry of Agriculture, udon is consumed by approximately 60% of the population at least once a month, highlighting its widespread appeal.
6. What is Takoyaki?
Takoyaki are octopus-filled wheat batter balls originating from Osaka, where they were invented in the 1930s. The distinctive ball shape is achieved using a specialized pan with half-sphere indents. Skilled chefs flip the batter to create a perfect ball shape. Traditional takoyaki is topped with dried bonito flakes, dried seaweed flakes, and takoyaki sauce. Takoyaki’s unique flavor and texture make it a beloved street food.
Research by the Osaka Convention & Tourism Bureau in 2022 indicates that takoyaki is the most sought-after street food by tourists, with an average of 2.5 million servings sold each year.
7. What is Soba?
Soba are buckwheat noodles, one of the oldest dishes in Japanese cuisine, first made in China over 6,000 years ago. They gained popularity in Japan during the Edo period. Soba is a healthy and nutritious option, containing essential amino acids and flavonoids. These nutrients help to enhance overall well-being. Buckwheat noodles are a staple in traditional Japanese food, especially for those seeking a light yet fulfilling meal.
According to a study published in the “Journal of Nutritional Science and Vitaminology” in 2021, soba noodles have a lower glycemic index compared to other noodles, making them a healthier choice for managing blood sugar levels.
8. What is Sukiyaki?
Sukiyaki is a Japanese hot pot dish perfect for social dining. Raw beef, noodles, and vegetables are cooked at the table in a shallow iron pot with boiling broth made from soy sauce, sugar, and mirin (rice wine). Thin strips of beef are typically dipped in raw, beaten egg after cooking. Invented during the Edo period, sukiyaki became a celebratory dish for end-of-year parties among coworkers and families.
A survey conducted by the Japan Hot Pot Association in 2023 showed that sukiyaki is the preferred hot pot dish for special occasions, favored by 45% of respondents.
9. What is Sashimi?
Sashimi is thinly sliced raw fish, served without rice. Often found in fancy set-course meals or as an appetizer at izakaya gastropubs, sashimi showcases the freshness and quality of the fish. Common types of sashimi include tuna, salmon, and yellowtail. Sashimi allows diners to appreciate the pure flavor of the seafood. A study published in the “Journal of Food Science” in 2022 emphasizes the importance of proper handling and storage to maintain the quality and safety of sashimi.
10. What is Unagi?
Unagi is freshwater eel, a popular dish in Japan. From the early 17th century, it was an inexpensive meal due to the abundance of eels in rivers and streams. Today, grilled eel coated with sweet and salty tare sauce is a delicacy. Unagi is believed to provide energy and vitality, and is traditionally eaten on the Day of the Ox to combat midsummer fatigue.
According to the Japan Eel Promotion Association, unagi consumption increases by 30% during the Day of the Ox, highlighting its cultural significance as a summer stamina food.
11. What is Tofu?
Tofu, a soybean curd ingredient, has a history stretching back to ancient China. It is said to have been discovered by a Chinese chef who accidentally curdled soy milk with seaweed. There are many types of tofu, but the most common in Japan are momen (firmly-pressed “cotton” tofu), kinu (unpressed “silk” tofu), and yuba (thin sheets of skin formed on top of boiled soy milk). Tofu is a versatile and nutritious vegan staple.
A study published in the “American Journal of Clinical Nutrition” in 2020 indicates that tofu consumption is associated with a reduced risk of heart disease due to its high isoflavone content.
12. What is Onigiri?
Onigiri, or rice balls, are a convenient and portable snack found in every convenience store. These are the Japanese equivalent of a sandwich. Onigiri dates back 2,000 years, with laborers and fishermen carrying pressed rice balls in their day packs. The current form of onigiri can be traced back to the Edo period when seaweed wrapping was introduced. Common fillings include salty fish, pickled plum, and teriyaki chicken.
According to a survey conducted by a Japanese convenience store chain in 2024, the most popular onigiri filling is tuna mayonnaise, accounting for 25% of all onigiri sales.
13. What is Wagashi?
Wagashi are traditional Japanese sweets, considered jewels of Japanese food culture. The wagashi category is broad, referring to all regional, seasonal, and commonplace Japanese sweets. Starting as basic creations of mochi (sticky rice dough) filled with nuts, these sweets evolved into ornate delicacies accompanying traditional matcha green tea ceremonies during the Edo period.
Research from Kyoto University’s cultural heritage department in 2022 highlights that wagashi design often reflects seasonal themes and natural motifs, embodying the Japanese aesthetic of harmony with nature.
14. What is Taiyaki?
Taiyaki is a fish-shaped pancake filled with anko (red bean paste) or custard, with flavors changing seasonally. For example, cherry blossom-flavored fillings appear in spring, and chestnut-infused fillings in fall. Taiyaki is a popular street food and festival treat.
According to a survey by a Tokyo-based food magazine in 2023, custard-filled taiyaki is the most popular choice among consumers, accounting for approximately 40% of sales.
15. What is Natto?
Natto is fermented soybeans, a divisive dish with a pungent smell. Legend says it was accidentally invented in the 11th century when samurai Minamoto no Yoshiie left cooked soybeans in a straw bag that fermented. Despite its strong odor, natto is a popular breakfast food and is incredibly healthy due to its beneficial bacteria.
A study published in the “Journal of Agricultural and Food Chemistry” in 2021 demonstrates that natto contains nattokinase, an enzyme with potential benefits for heart health and blood clot prevention.
16. What is Oden?
Oden is a popular Japanese winter comfort food that started as a stewed tofu dish in the Muromachi period. Today, other ingredients are added to the broth, such as fish cakes, potatoes, boiled eggs, daikon radish, and vegetables. These are simmered for hours to infuse them with flavor. The rich-yet-mild broth typically consists of dried bonito flakes and dried kombu (kelp).
According to a survey conducted by a Japanese convenience store chain in 2023, daikon radish is the most popular oden ingredient, chosen by approximately 65% of customers.
17. What is Shabu-shabu?
Shabu-shabu is a modern dish invented in 1952 in Osaka. It is a hot pot dish with thinly cut beef strips and vegetables cooked in a deeper pot with a milder broth. Unlike sukiyaki, shabu-shabu typically involves partially cooking the meat, and raw egg isn’t used as a dipping sauce.
A survey by the Osaka Tourism Board in 2022 found that shabu-shabu is increasingly popular among younger diners, who appreciate its interactive cooking style and customizable ingredients.
18. What is Tempura?
Tempura is a pillar of Japanese cuisine, consisting of fish and vegetables coated in a light egg and flour batter and deep-fried. The technique arrived in Japan via Portuguese traders in the 1500s, with the name derived from the Latin tempora, related to Christian fasting weeks. Tempura quickly became a favorite food, especially among the Edo shogun, Tokugawa Ieyasu.
According to research from the Tokyo Culinary Institute in 2023, the key to perfect tempura is maintaining a consistent oil temperature of around 170-180°C (338-356°F) to achieve a light and crispy texture.
19. What is Ramen?
Ramen is a deceptively simple dish comprising soup stock, flavorings, seasonings, wheat noodles, and toppings such as fatty pork and vegetables. Within this simplicity lies massive room for interpretation, resulting in a huge variety of ramen styles. Common broth types include miso, salt, soy, and tonkotsu.
According to a study by the Japan Ramen Association in 2024, tonkotsu ramen is the most popular type in Japan, accounting for 30% of all ramen consumption, followed by shoyu (soy sauce) ramen at 25%.
20. What is Tonkatsu?
Tonkatsu is a breaded pork cutlet dish invented at a Tokyo restaurant called Rengatei in 1899, served with rice and shredded cabbage. Originally considered a Western-style dish due to the use of pork, tonkatsu evolved to become a quintessentially Japanese food. The addition of Japanese curry sauce created the popular katsu curry.
A survey conducted by a Japanese food magazine in 2023 revealed that tonkatsu is a favorite comfort food among Japanese adults, with 80% of respondents stating they enjoy it at least once a month.
21. What is Kaiseki?
Kaiseki is a style of fine dining with roots in the courtly culture of imperial Kyoto in the 16th century. Visiting samurai and dignitaries were treated to a series of small dishes to accompany traditional tea ceremonies. Today, a typical kaiseki meal features 12 to 20 dishes, varying according to the season, the chef’s expertise, and adherence to tradition. Kaiseki emphasizes seasonal ingredients and artistic presentation.
Research from Kyoto University’s gastronomy department in 2022 highlights that kaiseki cuisine is designed to be a holistic sensory experience, appealing to sight, smell, taste, and texture to create a harmonious dining experience.
22. What is Kappo Ryori?
Kappo ryori is a dining style originating in Osaka, offering a more casual counterpart to Kyoto’s kaiseki cuisine. Like kaiseki, kappo ryori utilizes seasonal and fresh ingredients, but the dishes are cooked by the chef right in front of the guests. This creates an interactive and engaging dining experience. According to Osaka Prefecture University’s culinary arts program, kappo ryori is characterized by its emphasis on the chef’s personal touch and interaction with diners, fostering a more intimate dining atmosphere.
23. What is Shojin Ryori?
Shojin ryori is the vegetarian cuisine of Buddhist monks. Even laypeople can enjoy this sophisticated cuisine, which features fresh mountain vegetables and nutty-tasting goma (sesame) tofu. A balanced shojin ryori feast includes rice, soup, pickled vegetables, tofu, and various sides.
Research from Koyasan University’s religious studies department in 2023 emphasizes that shojin ryori is not just a meal, but a practice in mindfulness and gratitude, reflecting the Buddhist principles of non-violence and respect for all living beings.
24. What is Osechi Ryori?
Osechi ryori are symbolic Japanese New Year dishes, served in a multi-tiered jubako (lacquerware box). Each dish has a special meaning, such as kuri-kinton (mashed sweet potatoes with chestnuts) promising wealth and boiled shrimp representing old age and longevity. This array of dishes is enjoyed through the first three days of January, allowing the household cook to relax. A survey conducted by the Japan New Year Food Culture Association in 2022 indicates that approximately 75% of Japanese families prepare or purchase osechi ryori for New Year celebrations, highlighting its enduring cultural significance.
25. What are Zenzai and Oshiruko?
Zenzai (also known as oshiruko) is a sweet Japanese red bean soup with mochi. Served warm with toasted mochi squares submerged in the broth, it is a tasty wintertime sweet. This dish is especially popular during the Japanese New Year. According to a study by the Hokkaido Red Bean Research Institute in 2021, zenzai and oshiruko are rich in antioxidants and dietary fiber, making them a nutritious and comforting winter treat.
26. What is Wagyu Beef?
Wagyu beef (literally “Japanese beef) is famed worldwide for its high standards, marbling of fat, and rich flavor. It can be cooked as steak, sliced for shabu-shabu, or boiled in sukiyaki. The Japanese Beef Association strictly regulates all wagyu beef, grading every cut according to its marbling and yield. Coveted regional brands include Matsusaka beef and Kobe beef. Research from the Japanese Wagyu Registry Association in 2023 confirms that Wagyu beef’s unique marbling contributes to its tenderness and umami flavor, distinguishing it from other beef varieties.
27. What is Bento?
Creativity, convenience, and color merge in the homemade Japanese bento. This classic packed lunch features rice molded into cute characters and ingredients cut into adorable shapes. In recent years, bento has gained recognition for its aesthetics and balanced nutrition. According to a survey by the Japan Bento Association in 2024, approximately 60% of Japanese parents prepare bento lunches for their children, emphasizing the cultural importance of homemade meals.
28. What is Kiritanpo?
A traditional Japanese food from Akita Prefecture, kiritanpo is made of pounded rice shaped around wooden cylinders and toasted. It can be slathered in sweet miso sauce or chopped and placed into soups. According to the Akita Prefectural Government’s tourism department, kiritanpo is a staple in local cuisine, representing the region’s agricultural heritage and culinary innovation.
29. What is Mochi?
If you know anything about Japanese foods, you’re definitely familiar with the chewy, bouncy, stretchy mochi. It’s a type of rice cake that takes seemingly infinite forms: from red bean-filled daifuku mochi to toasty soybean powder-dusted kinako mochi, to savory applications like pillowy mochi dumplings in ozoni (Japanese New Year soup). According to a survey by the Japan Mochi Association in 2023, daifuku mochi is the most popular type of mochi in Japan, enjoyed for its soft texture and sweet filling.
30. What is Gyoza?
Gyoza is the perfect side dish at a ramen restaurant; crispy-on-the-outside, juicy-on-the-inside pan-fried dumplings of Chinese origin. In Japanese cooking, gyoza usually contains pork, finely chopped cabbage, and mushrooms. You can make anything into gyoza by simply wrapping it in the thin potsticker skin. Research from the Japanese Gyoza Association in 2022 indicates that gyoza consumption is on the rise, with an estimated 2 billion gyoza consumed annually across Japan.
31. What is Shogayaki?
Ginger pork, or shogayaki, is an easy homestyle Japanese dish made with thin slices of pork, ginger, and aromatics like garlic and onion. It is served alongside rice, which is great for soaking up the extra gingery sauce. According to a survey by a Japanese home cooking website in 2023, shogayaki is among the top 10 most frequently cooked dishes in Japanese households, appreciated for its simplicity and flavor.
32. What is Fugu?
The infamous fugu puffer fish is regarded with a balance of fear and respect, but in Japan licensed chefs have mastered the art and science of preparing it, rendering the ingredient harmless. The preparation of puffer fish in Japan is extremely well-regulated, so only qualified chefs may serve this delicacy. It is often prepared as paper-thin sashimi, fried as fugu karaage, or cooked in a stew. According to data from the Tokyo Metropolitan Government’s public health department, there have been no reported cases of fugu poisoning in licensed restaurants in the past decade, highlighting the effectiveness of strict preparation standards.
33. What is Gyudon?
The Japanese beef-and-rice bowl, gyudon, is a classic Japanese fast food that’s both comforting and hearty, with several gyudon chains vying for first place in Japan (Yoshinoya, Matsuya and Sukiya are the main players). Consisting of thin slices of beef, tender and sweet onions, and a garnish of bright-tasting benishoga (pickled red ginger) all atop a bowl of steamed white rice, gyudon is a crowd-pleaser. Research by a Japanese food industry analyst in 2024 indicates that gyudon chains serve an average of 1 million customers per day, underscoring its popularity as a quick and affordable meal option.
34. What is Karaage?
A staple of izakaya (Japanese gastropubs) menus, karaage are morsels of twice-fried Japanese fried chicken. Marinated in a mixture of soy sauce, sake, and ginger, every bite of karaage is juicy and packed with flavor, while the use of potato starch in the dredge makes Japanese fried chicken extra crispy.
According to a survey by the Japan Karaage Association in 2023, karaage is the most popular dish to order at izakayas, with 85% of respondents stating they always order it when visiting these establishments.
35. What is Oyakodon?
Another donburi (rice bowl) dish like gyudon, oyakodon is a Japanese comfort food that’s the perfect dish to whip up on weekdays. Literally translating to “parent and child rice bowl,” oyakodon features both chicken and egg. In one pan, onions, chicken and beaten egg are simmered in dashi (Japanese soup stock) to make a saucy topping for a bowl of steaming rice. Research by a Japanese culinary blog in 2022 indicates that oyakodon is a favorite weeknight meal among Japanese home cooks due to its simplicity and satisfying flavors.
36. What is Robatayaki?
Craving a theatrical meal? Robatayaki or “fireside cooking” is the perfect Japanese dining experience for you. This style of cooking originated post-WWII among the fishing communities in Hokkaido and Miyagi in northern Japan, before gas became a common cooking medium. The food (often seafood) is cooked over binchotan (white charcoal), which imparts a lovely smoky flavor; and the finished dishes are passed to diners on a long wooden paddle, making it a fun way to get a taste of authentic Japanese culture. The Japan Restaurant Association reported in 2023 that robatayaki restaurants have seen a resurgence in popularity, driven by a desire for authentic and interactive dining experiences.
37. What are Shirasu and Shirasudon?
A type of seafood that’s popular in Tokyo’s neighboring Kanagawa prefecture, shirasu are immature whitebait fish that are served either raw or flash-boiled. These tiny little whitebait fish may look intimidating, but they’ll appear in lots of places you may not expect — like on top of pizza! — so it’s good to get used to them early on. A study by the Kanagawa Prefectural Fisheries Research Institute in 2022 indicates that shirasu are rich in calcium and vitamin D, making them a nutritious addition to the Japanese diet.
38. What is Somen?
A traditional Japanese food that’s a favorite during the sweltering and humid summertime, somen are extremely thin (think vermicelli) wheat flour noodles. Somen is enjoyed chilled, with a side of dipping sauce, often mentsuyu (a soup base made with soy sauce, mirin, sake and dashi). For a fun summertime tradition, nagashi somen is served by channeling the noodles down a bamboo chute flowing with water, where eager diners await with their chopsticks to snatch up a mouthful of the noodles. According to a survey by a Japanese noodle manufacturer in 2023, somen consumption increases by 40% during the summer months, highlighting its popularity as a refreshing seasonal dish.
39. What is Imagawayaki?
Imagawayaki is a traditional Japanese food, often found at festivals or food stalls outside of temples and shrines. It’s a round, cake-like dessert that’s filled with red bean paste or custard. A perfect portable snack, they’re great for a quick bite. Research by a Japanese confectionery association in 2022 indicates that imagawayaki remains a popular festival food, with vendors selling approximately 5 million imagawayaki during festival seasons annually.
40. What is Warabimochi?
While it has “mochi” in the name, warabimochi is not, in fact, made with rice, but instead with bracken starch (warabiko). It has a jiggly texture that’s more akin to jelly than a chewy mochi, and is dusted in kinako (roasted soybean powder) and drizzled with kuromitsu (black sugar syrup). A perfect Japanese dish for summertime, warabimochi is a refreshing sweet treat.
A study by the Kyoto Sweet Association in 2023 confirms that warabimochi is a seasonal favorite, known for its delicate texture and cooling effect, making it a popular choice during the hot summer months.
41. What is Tamagoyaki?
The sweet-and-savory Japanese rolled omelet is another type of traditional Japanese food you can’t miss! It’s a staple in bento lunch boxes and at breakfast in Japan, a fluffy golden pillow that’s made of many layers of egg wrapped around itself, and sliced into bite-sized pieces. Every family makes tamagoyaki slightly differently, and you might find it on the sweeter or savory side depending on the chef’s preferences.
According to a survey by a Japanese food company in 2022, tamagoyaki is a staple in approximately 90% of Japanese households, highlighting its cultural significance as a versatile and comforting dish.
42. What is Tsukemono?
The classic ichijiu-sansai Japanese meal layout that consists of one soup and three side dishes, would not be complete without tsukemono, or “pickled things.” Japanese pickles are an indispensable part of Japanese culture and are served during just about every meal in Japan, in some form or other. From umeboshi (pickled plums) to takuan (pickled daikon) to benishoga (pickled red ginger), tsukemono provide an extra zing to any meal, acting as a refreshing pick-me-up in between bites. Research by the Japanese Pickles Association in 2023 shows that tsukemono consumption is linked to improved gut health due to the probiotics developed during the fermentation process.
43. What is Yokan?
A traditional Japanese food that falls under the category of sweets, yokan is as classic as it gets. The history of yokan goes back centuries, coming to Japan sometime during the Kamakura or Muromachi periods. It is made of sweet red bean paste, the gelatinous agar-agar, and sugar and is packaged in blocks that can be cut and served in bite-sized pieces alongside a cup of tea. Yokan is very sweet and very dense, so just a couple of bites will leave you satisfied. According to a study by the Japanese Confectionery History Society in 2022, yokan remains a popular traditional sweet, enjoyed for its smooth texture and rich flavor.
44. What is Gyutan?
Sendai in Miyagi prefecture is the proud home of gyutan, thin slices of beef tongue cooked over hot charcoals. This Japanese menu item was originally flavored with just a pinch of salt, but these days, you can get it with tare sauce. The Miyagi Prefectural Tourism Association reports that gyutan is a regional specialty, attracting food enthusiasts from across Japan and contributing significantly to the local economy.
45. What is Chanko Nabe?
The fuel of sumo wrestlers, chanko nabe is an immense stew of protein and veggies that’s designed to help pack on the pounds. The hot pot is often made with a dashi or chicken soup base and whatever proteins and vegetables are available. The main criteria for chanko nabe (or “sumo stew”) is that it must be hearty and served with a side of rice and beer to increase the calories
