What Is The Must-Try Japanese Food? A Delicious Deep Dive

Are you eager to explore the incredible world of Japanese cuisine? The must-try Japanese food extends far beyond the typical sushi, ramen, and tempura, offering a rich tapestry of flavors and culinary traditions that are sure to excite your palate. At FOODS.EDU.VN, we unlock the secrets of washoku and lead you on a delectable journey through the very best of Japanese gastronomy, providing you with expert knowledge on dishes that range from simple street food to exquisite kaiseki.

1. Discover the Art of Sushi

What makes sushi a must-try Japanese food? Sushi is more than just raw fish on rice; it’s an art form with deep cultural roots. FOODS.EDU.VN explores the origins of sushi, tracing its evolution from a humble street snack in medieval Tokyo to a globally celebrated delicacy. Master chefs dedicate years perfecting the precise balance of flavors and textures, using ingredients of the highest quality.

What is the “gold standard” of sushi?

The “gold standard” of sushi is fatty tuna, known as toro. These melt-in-your-mouth fish are highly prized for their rich flavor and smooth texture. At FOODS.EDU.VN, we delve into the nuances of different cuts of tuna, offering insights into what makes each one unique and desirable. In 2020, the first giant bluefin tuna from Toyosu Market sold for almost $1.8 million, highlighting the incredible value placed on this exceptional ingredient.

Where can I learn about the different kinds of sushi?

FOODS.EDU.VN offers a comprehensive guide to the various types of sushi, helping you navigate the complex world of nigiri, maki, and more. We breakdown the preparation methods, the best ingredients to use, and the cultural significance of each style.

2. Savor Okonomiyaki: The Customizable Delight

What makes Okonomiyaki a must-try Japanese food? Often described as a “Japanese savory pancake,” okonomiyaki is a beloved griddle-fried dish made from an egg-and-flour batter mixed with cabbage. FOODS.EDU.VN emphasizes the fun of customizing your okonomiyaki with ingredients that match your personal tastes, reflecting the dish’s name, which translates to “preference.”

What ingredients can I add to okonomiyaki?

The possibilities are endless. According to local recipes and personal tastes, okonomiyaki frequently includes pork belly, kimchi, and assorted vegetables. Don’t forget the toppings of dried bonito fish flakes, mayonnaise, and okonomiyaki sauce, which add the finishing touches to this versatile dish.

What is monjayaki and how does it compare to okonomiyaki?

Monjayaki is a lesser-known, gooier cousin of okonomiyaki. While both share a base of batter and chopped vegetables, monjayaki’s thinner batter results in a molten dish with crispy, caramelized edges. Learn more about the unique textures and cooking styles of monjayaki on FOODS.EDU.VN.

3. Warm Up With Miso Soup

Why is miso soup a must-try Japanese food? A staple in the Japanese diet, miso soup is a comforting and nutritious dish enjoyed at any time. FOODS.EDU.VN explains that this thin soup is made from dashi and miso, a salty-tasting paste made from fermented soybeans and koji.

What are the different types of miso?

There are four main categories of miso: white miso, red miso, blended miso, and barley miso. Each type and the dozens of regional variations creates a distinctive soup. Discover how to identify and appreciate the unique qualities of each miso variety with the experts at FOODS.EDU.VN.

What is dashi and how does it affect the flavor of miso soup?

Dashi is a foundational broth in Japanese cuisine, made from ingredients like kombu (kelp) and dried bonito flakes. It provides umami, a savory flavor that complements the saltiness of miso. FOODS.EDU.VN shows how to make dashi at home and understand its role in creating authentic Japanese flavors.

4. Indulge in Yakitori: Skewered Perfection

What makes Yakitori a must-try Japanese food? These reasonably priced grilled chicken skewers are a favorite for a relaxed meal. FOODS.EDU.VN takes you inside a yakitori restaurant, where the aroma of burning charcoals fills the air and chefs skillfully arrange every part of the chicken on skewers, from breast and thigh to heart and cartilage.

What are some popular yakitori skewers?

Explore our guide to yakitori on FOODS.EDU.VN for a breakdown of the most popular skewers. From momo (thigh) to negima (chicken and scallion), you’ll find a variety of flavors and textures to enjoy.

Can you recommend Yakiniku Restaurants in Tokyo?

Yakiniku, or Japanese barbecue, is another delicious option. At FOODS.EDU.VN, we offer recommendations for the best yakiniku restaurants in Tokyo, where you can grill premium cuts of meat to perfection at your table.

5. Slurp Udon Noodles

Why is Udon a must-try Japanese food? These thick wheat flour noodles have been a staple in Japan for centuries, introduced from China around 800 years ago. Today, udon is a hearty and inexpensive lunch option. At FOODS.EDU.VN, we explore the many ways to enjoy udon, from simple bowls of kake udon to more elaborate creations with a variety of toppings.

What is kake udon?

Kake udon features udon noodles served in a simple broth, showcasing the clean and comforting flavors of the dish. Even though it might look basic, it actually makes for a very hearty meal.

What toppings can I add to udon?

Udon shops typically offer a wide range of toppings, such as raw egg, tempura bits, and spring onion. We provide creative ideas to customize your udon and create a satisfying meal on FOODS.EDU.VN.

Is it safe to eat raw eggs in Japan?

Yes, it is generally safe to eat raw eggs in Japan due to the country’s high food safety standards. However, it’s important to be aware of the risks involved and to consume raw eggs from reputable sources. FOODS.EDU.VN offers guidance on the safety and cultural significance of eating raw eggs in Japan.

6. Taste the Delight of Takoyaki

What makes Takoyaki a must-try Japanese food? These octopus-filled wheat batter balls hail from Osaka, where they were invented by a street vendor in the 1930s. FOODS.EDU.VN illustrates how takoyaki balls are made using a specialized pan with half-sphere indents, and the skill required to flip the batter at the right time.

What are the traditional toppings for takoyaki?

The traditional style of takoyaki is topped with dried bonito flakes, dried seaweed flakes, and a special takoyaki sauce. Learn about the history and regional variations of takoyaki on FOODS.EDU.VN.

7. Enjoy the Simplicity of Soba

Why is Soba a must-try Japanese food? This is one of the oldest dishes on the list, thought to have been first made in China over 6,000 years ago. However, these buckwheat noodles were only popularized in Japan during the Edo period. FOODS.EDU.VN highlights that soba is a healthy and nutritious option, preventing nutritional deficiencies.

How does soba compare to other Japanese noodles?

Soba is much healthier and more nutritious than many other Japanese noodle varieties. We provide a comprehensive guide to Japanese noodles on FOODS.EDU.VN, comparing soba to ramen, udon, and more.

8. Gather Around a Sukiyaki Pot

What makes Sukiyaki a must-try Japanese food? This Japanese hot pot dish is perfect for social dining, with raw beef, noodles, and vegetables cooked at your table in a shallow iron pot of boiling broth. FOODS.EDU.VN offers insights into the history of sukiyaki and its evolution from a celebratory dish to a popular meal for gatherings.

What are the key ingredients in sukiyaki broth?

Sukiyaki broth is made from soy sauce, sugar, and mirin, a type of rice wine for cooking. The thin strips of beef are usually dipped in raw, beaten egg after cooking.

What are the differences between Sukiyaki, Shabu-Shabu, and Oden?

Sukiyaki, Shabu-Shabu and Oden are all Japanese hot pot dishes, but there are some differences. Sukiyaki features a sweeter broth with soy sauce, sugar, and mirin. Shabu-Shabu is cooked in a deeper pot with a milder and more savory broth. Oden broth typically consists of dried bonito flakes and dried kombu. We go over this more in depth at FOODS.EDU.VN.

9. Appreciate the Purity of Sashimi

Why is Sashimi a must-try Japanese food? Some Japanophiles will delight in pointing out the technical difference between sushi and sashimi if you assume they’re the same thing. FOODS.EDU.VN clarifies that sashimi is sushi without the rice, typically served in fancy set-course meals or as an appetizer at izakaya gastropubs.

What types of sashimi are there?

FOODS.EDU.VN provides a guide to the different types of sashimi, from tuna and salmon to squid and shellfish, explaining the flavors and textures of each.

10. Energize with Unagi

What makes Unagi a must-try Japanese food? From the early 17th century onwards, unagi was an inexpensive and common meal among the people of Japan due to the abundance of eel in the rivers and streams. Today, unagi is said to give energy and vitality, so it has long been eaten on the Day of the Ox.

How is unagi prepared and served?

Unagi is traditionally eaten grilled and coated with sweet and salty tare sauce. Explore the complete guide to unagi on FOODS.EDU.VN to learn more about this flavorful fish.

11. Discover the Versatility of Tofu

The history of this soybean curd ingredient, now a popular vegan staple, stretches back to ancient China. It’s said to have been discovered by a Chinese chef who accidentally curdled his soy milk with seaweed.

How many different types of tofu are there?

There are many different types of tofu eaten across Asia, from thin noodle-like strips to huge yellow sheets, but the most common types in Japan are the white block varieties, mainly the firmly-pressed momen (literally meaning “cotton”), the unpressed and incredibly smooth kinu (meaning “silk”), and yuba (“hot water leaf”): thin sheets of skin formed on top of boiled soy milk.

12. Grab an Onigiri

The savior of many a famished salaryman, rice balls (the Japanese equivalent of a sandwich) can be found on the shelves of every convenience store — far and away the most convenient choice for a meal on the go.

What kind of fillings can you put in Onigiri?

Inside, you’ll usually find salty fish fillings, pickled plum or more modern additions like teriyaki chicken. See our beginner’s guide to common onigiri fillings for more classic and adventurous flavors.

13. Taste Wagashi

These traditional sweets are the jewels of Japanese food culture. The wagashi category is incredibly broad, basically referring to all regional, seasonal, and commonplace traditional Japanese sweets.

Where does Wagashi originate?

Starting off in ancient times as very basic creations of mochi that were filled with nuts, these sweets evolved into ornate delicacies made to accompany the traditional matcha green tea ceremonies of the Edo period.

14. Love Taiyaki

Taiyaki is a fish-shaped pancake that’s usually filled with anko or custard, though flavors and fillings can change by season. For example, you may discover cherry blossom-flavored fillings in the spring and chestnut-infused fillings in fall.

15. Acquire Natto

Legend has it that this divisive dish was invented by accident in the 11th century when the samurai Minamoto no Yoshiie left cooked soybeans in a straw bag on his horse’s back which had fermented by the time he got around to eating them.

Is Natto good for you?

Many people would say he just should’ve thrown them away. Natto is the Japanese equivalent of marmite — you’ll either love it or hate it. Despite its pungent smell, natto is a popular breakfast food. It’s also incredibly healthy due to the effect the bacteria has on the boiled soybeans, said to benefit heart health, digestive health and bone strength.

16. Enjoy Oden

One of Japan’s popular winter comfort foods started out in the Muromachi period as a stewed tofu dish. Nowadays, other ingredients are added to the bone-warming oden broth, such as fish cakes, potatoes, boiled eggs, daikon radish and other assorted vegetables.

What’s Oden broth made out of?

They’re usually simmered for several hours to fully infuse the ingredients with the flavor. The rich-yet-mild broth itself typically consists of dried bonito (skipjack tuna) flakes and dried kombu (kelp).

17. Have Shabu-Shabu

This is far and away the most modern dish on the list, invented in 1952 at a restaurant in Osaka. You’d be forgiven for mistaking it for sukiyaki. After all, both of these types of Japanese food are hot pot dishes in which you cook thinly cut beef strips alongside vegetables. There are a few key differences, though.

How does Shabu-Shabu differ from Sukiyaki?

Shabu-shabu is cooked in a deeper pot with a milder and more savory broth. It’s also common practice to only partially cook the meat in a hot pot, and raw egg isn’t used as a dipping sauce.

18. Experience Tempura

One of the pillars of Japanese cuisine, tempura consists of pieces of fish and vegetables coated in a light egg and flour batter, and then deep-fried. The technique actually found its way to Japan via Portuguese traders who were permitted to do business with the country in the 1500s.

Where did Tempura originate?

In fact, the name even comes from the Latin tempora — a word related to the Christian fasting weeks of Lent. It quickly caught on in Japan, becoming the favorite food of the first Edo shogun, Tokugawa Ieyasu.

19. Try Ramen

The premise for ramen is deceptively simple: soup stock, flavorings, seasonings, wheat noodles and toppings (usually fatty pork and vegetables such as bamboo shoots).

What are the main types of broth that go into Ramen?

However, within this simple formula, there’s massive room for interpretation. The huge variety can be pretty overwhelming, but we’ve got a comprehensive ramen guide to reference for your journey into the world of Japanese cuisine. You’ll find instant ramen packets in supermarkets worldwide, but if you’re really serious about trying this dish, head along to any of the ten-thousand-plus local eateries across Japan that prepare it with fresh noodles, rich broths (miso, salt, soy and tonkotsu being the main types) and generous helpings of toppings.

20. Taste Tonkatsu

As with many of the things we consider to be quintessentially Japanese, that’s only half the story of this breaded pork cutlet dish. Tonkatsu was invented at a Tokyo restaurant called Rengatei in 1899, served with rice and shredded cabbage.

Where does Tonkatsu come from?

It was originally considered a Western-style dish due to the use of pork, which the Japanese rarely ate. On top of that, the Japanese curry sauce added to make the popular katsu curry was introduced to Japan by the British via India.

21. Experience Kaiseki

A type of cuisine rather than a food, this style of fine dining has its roots in the courtly culture of imperial Kyoto in the 16th century, when visiting samurai and dignitaries were treated to a series of small dishes to accompany traditional tea ceremonies.

How many dishes are in Kaiseki?

Today, anywhere from around 12 to 20 dishes feature in a typical kaiseki meal, with the exact offerings varying according to the season, the chef’s expertise, and how strictly they adhere to orthodoxy.

22. Kappo Ryori

Following the theme of Japanese cuisines, kappo ryori is a style of dining that originated in Osaka, offering a more casual counterpart to Kyoto’s kaiseki cuisine.

How does Kappo Ryori compare to Kaiseki?

Like kaiseki cuisine, kappo ryori utilizes seasonal and fresh ingredients; but whereas kaiseki dishes are generally prepared in a kitchen and then brought to your private room, kappo ryori is cooked by the chef right in front of their guests.

23. Shojin Ryori

Ever wondered how Buddhist monks eat? Their diet consists of mainly vegetarian cuisine (think lots of beans and bean-based products), and in Japan, even laypeople can enjoy a sophisticated Buddhist cuisine feast called shojin ryori.

What makes up a Shojin Ryori dish?

With subtle flavors, the meal features fresh mountain vegetables and nutty-tasting goma (sesame) tofu, among other dishes. Rice, soup, pickled vegetables, tofu and a variety of sides form a well-balanced shojin ryori feast.

24. Osechi Ryori

Osechi ryori, symbolic Japanese New Year dishes, rolls around like clockwork every year, a feast for the first of January. It comes in a multi-tiered jubako (lacquerware box) and is filled with a variety of foods, each with its own special meaning.

What foods are in Osechi Ryori?

For example, the gold-colored kuri-kinton (mashed sweet potatoes with chestnuts) promises wealth, while the hunchbacked boiled shrimp represent old age and longevity.

25. Zenzai and Oshiruko

Another typical menu item during the Japanese New Year, zenzai (also known as oshiruko) is a sweet Japanese red bean soup with mochi. Usually served warm with toasted squares of mochi submerged in the broth, it’s a tasty wintertime sweet that’s also easy to make at home, this oshiruko recipe is testament to that!

26. Wagyu Beef

Wagyu beef (literally “Japanese beef) is famed worldwide for its meticulous high standards, beautiful marbling of fat and rich flavor. It can be cooked as a slab of steak, thinly sliced and swish-swished through hot shabu-shabu broth, or boiled in a sukiyaki hot pot and coated in a sauce of raw egg.

How is Wagyu graded?

The Japanese Beef Association strictly regulates all wagyu beef and grades every cut of beef according to its marbling and yield. There are particular regional brands of wagyu in Japan that are highly coveted, like Matsusaka beef and Kobe beef.

27. Bento

Creativity, convenience and color merge in the homemade Japanese bento. In recent years, this classic Japanese packed lunch has gained recognition for its adorable aesthetics, oftentimes featuring rice molded into cute characters and ingredients cut out into cute shapes.

28. Kiritanpo

A traditional Japanese food that hails from Akita Prefecture, kiritanpo is made of pounded rice that is shaped around wooden cylinders and toasted over a hearth. It can be slathered in a sweet miso sauce and eaten right off the skewer or removed from the cylinder, chopped and placed into soups.

29. Mochi

If you know anything about traditional 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).

30. Gyoza

The perfect side dish at a ramen restaurant, gyoza is 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, though anything can be gyoza-ified by simply wrapping it in the thin potsticker skin.

31. Shogayaki

Ginger pork, or shogayaki, is an easy homestyle Japanese dish that’s made with thin slices of pork, ginger and a variety of aromatics such as garlic and onion. It is served alongside rice, which is great for soaking up the extra gingery sauce.

32. 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.

How is Fugu prepared?

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.

33. 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).

What makes up a Gyudon dish?

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. Gyudon is just one of many types of Japanese rice bowl dishes, aka donburi.

34. 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.

35. 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.

How is Oyakodon prepared?

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.

36. 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.

How is Robatayaki cooked?

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.

37. 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.

What does Shirasu get used for?

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.

38. 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).

How is Somen enjoyed?

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.

39. 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.

40. 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).

What is Warabimochi made from?

A perfect Japanese dish for summertime, warabimochi is a refreshing sweet treat.

41. 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.

How does every family make Tamagoyaki differently?

Every family makes tamagoyaki slightly differently, and you might find it on the sweeter or savory side depending on the chef’s preferences.

42. 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.

What kind of Tsukemono are there?

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.

43. 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.

What makes up a Yokan dish?

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.

44. 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.

45. 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.

What makes up a Chanko Nabe?

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. Finally, when just the broth is left, udon noodles can be added to sop up all the flavorful goodness.

46. Anmitsu

A classic Japanese summertime dessert, anmitsu is made with sweet red bean paste, cubes of kanten jelly, fruits, and dango. Just before eating, drizzle it with the mitsu dark sugar syrup and dig in! There are several variations of this dish, including versions with ice cream.

47. Hiyashi Chuka

In the mood for noodles but too hot for ramen? Hiyashi chuka, chilled Chinese-style noodles, is the Japanese dish you’re looking for.

What is Hiyashi Chuka?

The bouncy ramen noodles are topped with matchstick-size slices of cucumber, ham and omelet, as well as other ingredients like bean sprouts and tomato, then drizzled with a dressing. The veggies provide a refreshing crunch, and the chilled noodles are satisfyingly slurpable and coated in a tangy sauce.

48. Kushikatsu

A relatively new item in the traditional Japanese food list, kushikatsu are battered, deep-fried skewers of meat and vegetables. It is said that kushikatsu, also known as kushiage, was developed in 1929 at a small food bar in Osaka. While their hometown is considered to be Osaka, this Japanese soul food is available at eateries and izakayas across the country, and it’s no wonder–fried foods are universally loved.

What else is Kushikatsu referred to as?

You may have heard of kushiage as well, which is another way to refer to kushikatsu.

49. Yatsuhashi

If you’ve ever been to Kyoto, you’ve likely come across some form of yatsuhashi. A popular souvenir and local delicacy from Japan’s ancient capital, yatsuhashi comes in two main varieties: the half-cylindrical hard-baked cinnamon-cookie type, and the “raw” yatsuhashi that’s made with steamed mochi that’s flattened and wrapped around an anko filling.

What flavor is Yatsuhashi?

The classic flavor is cinnamon, but there are other variations.

50. Basashi

Basashi is a unique type of sashimi: thinly sliced raw horse meat. It originates from Kumamoto, but its popularity has meant that it’s possible to find and enjoy throughout Japan. It’s said to have a taste quite similar to premium slices of beef, with a slight sweetness to it.

Traditional Japanese Food FAQs

What are three famous Japanese dishes to eat in Japan?

Sushi, ramen and tempura. If you can only eat three Japanese dishes, you can’t go wrong with this selection. That said, we recommend you try all of the foods on the list (or as many as possible, anyway).

What are five common foods in Japan?

Five Japanese food staples include rice, miso soup, noodles, pickles and fish (served grilled, as sushi or in other forms). You’ll often encounter all of them together as part of a set meal at a restaurant.

What is the number one most popular food in Japan?

Sushi! Without a doubt, sushi is the most popular food in Japan. Sushi is probably also the most famous Japanese food.

What are the top 10 Japanese dishes?

There is some debate, but a list of the top 10 Japanese dishes (traditional and modern) is likely to include:

  1. Sushi
  2. Ramen
  3. Tempura
  4. Soba
  5. Udon
  6. Shabu-shabu
  7. Curry rice
  8. Karaage
  9. Gyoza
  10. Mochi (as dessert)

What is Japan’s national food?

A lot of people will tell you that Japanese curry is the national dish. While this might not be officially sanctioned, curry rice is huge in Japan. First introduced to Japan in the late 1800s, the nation quickly put its own twist on curry, and it has evolved to have a uniquely Japanese flavor profile.

What is traditional Japanese food serving?

Traditional Japanese food serving typically consists of a main dish, rice, soup, and various side dishes, all served in small portions.

What 2 foods are served at every meal in Japan?

Rice and miso soup are typically served at every meal in Japan, especially at home or in traditional Japanese restaurants.

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