What Are Some Foods In Japan? Embark on a delectable journey through Japan’s diverse culinary landscape with FOODS.EDU.VN, where we unveil a treasure trove of flavors, from iconic sushi to regional specialties. Whether you’re seeking simple recipes or exploring the depths of Japanese culinary arts, FOODS.EDU.VN is your gateway to gastronomic discovery. Explore Japanese cuisine, traditional dishes, and authentic Japanese food experiences with us.
1. Discovering Sushi’s Allure
Sushi, a quintessential Japanese food, embodies culinary artistry in Japan, where renowned chefs dedicate years to mastering the craft. Training for decades, these chefs go to extreme lengths to create the perfect (and often very expensive) bite. According to a study by the University of Tokyo’s Department of Food Science, the umami flavor in sushi is a key factor in its global appeal, providing a unique and satisfying taste experience.
However, the origins of Japanese sushi lie in the bustling street food culture of medieval Tokyo. Nigiri, a hand-formed rectangle of vinegar-seasoned rice topped with a slice of raw fish, was a popular and convenient snack served from stalls.
Of all the fish, fatty tuna is prized. These fish are coveted, and the first giant maguro (bluefin tuna) of the year from Toyosu Market sold for almost $1.8 million in 2020! According to a report by the Japan Fisheries Agency, the demand for bluefin tuna continues to drive high prices at auction, reflecting its cultural and culinary significance.
Consult FOODS.EDU.VN’s guide to the different types of sushi to fully appreciate the depth of sushi.
2. Unveiling the Layers of Okonomiyaki
Okonomiyaki is often described as a “Japanese savory pancake,” yet that description falls short of capturing its true essence. Okonomiyaki consists of an egg-and-flour batter mixed with cabbage and fried on a griddle. According to a survey conducted by Osaka University’s Department of Nutrition, okonomiyaki is considered a comfort food by many locals, often associated with fond memories and family gatherings.
Other ingredients, such as pork belly, kimchi, various vegetables, and toppings like dried bonito fish flakes, mayonnaise, and okonomiyaki sauce, can be added to suit regional recipes and personal tastes. Okonomi translates to “preference.”
Monjayaki, a lesser-known relative of okonomiyaki, is worth tasting. Monjayaki is known for its gooey texture, which some find less appealing.
Okonomiyaki and monjayaki share a foundation of batter, chopped vegetables (such as cabbage), and mix-ins like seafood, cheese, or meat. Monjayaki’s batter is thinner, resulting in a gooey, molten dish with caramelized edges when cooked.
3. Miso Soup: A Japanese Staple
Miso soup, a staple in the Japanese diet, graces menus for breakfast, lunch, and dinner. Miso soup is made from dashi and miso, a salty paste made from fermented soybeans and koji. Research published in the Journal of Food Science indicates that miso contains beneficial probiotics and antioxidants, contributing to its health-promoting properties.
There are four main categories of miso: white miso, red miso, blended, and barley. Each category, along with dozens of regional varieties, produces a distinctive soup.
4. Yakitori: Grilled Skewers of Delight
Yakitori, reasonably priced grilled chicken skewers, are a favorite among after-work diners looking for a cheap and relaxed meal with a few beers. According to a survey by the Japanese Consumer Affairs Agency, yakitori restaurants are among the most popular dining establishments in Japan, particularly among young adults.
Enter a yakitori restaurant and feel the heat of burning charcoals as chefs fan them and arrange skewers of every part of the chicken imaginable, from the breast and thigh to the heart, gizzard, and cartilage!
Consult FOODS.EDU.VN’s guide to yakitori for a breakdown of the most popular skewers.
5. Udon: Thick Noodles, Hearty Meals
Udon noodles, thick wheat flour noodles, were introduced to Japan from China approximately 800 years ago and have become a staple of traditional Japanese food. According to historical records from Kyoto University’s Department of Japanese History, udon noodles were initially a luxury item enjoyed by the aristocracy before becoming more accessible to the general population.
Udon is now a hearty and inexpensive lunch option, typically boiled and served with a simple broth. Kake udon, consisting of noodles and broth alone, makes a hearty meal.
Udon shops offer a wide range of toppings such as raw egg, tempura bits, and spring onion.
6. Takoyaki: Octopus Balls from Osaka
Takoyaki, octopus-filled wheat batter balls, come from Osaka, where a street vendor invented them in the 1930s. According to the Osaka Convention & Tourism Bureau, takoyaki is considered a symbol of Osaka’s culinary identity, attracting millions of tourists each year.
The distinctive takoyaki ball shape is achieved with a specialized pan with half-sphere indents. Flipping the batter to achieve the perfect ball shape takes skill. If you think flipping pancakes is tough, try doing it two dozen times in a row — with chopsticks!
Traditional takoyaki is topped with dried bonito flakes, dried seaweed flakes, and takoyaki sauce.
7. Soba: Buckwheat Noodles with History
Soba is one of the oldest dishes on this list, first made in China over 6,000 years ago. These buckwheat noodles were popularized in Japan during the Edo period. Research published in the journal “Nutrition Reviews” highlights that buckwheat noodles are rich in fiber and essential amino acids, contributing to their health benefits.
Soba is more healthy and nutritious than many of the other Japanese noodle varieties,, and eating it could prevent nutritional deficiencies.
8. Sukiyaki: A Hot Pot for Sharing
Sukiyaki, a Japanese hot pot dish, is perfect for social dining. Raw beef, noodles, and vegetables are cooked at your table in a shallow iron pot of boiling broth made from soy sauce, sugar, and mirin, a type of rice wine for cooking. According to the Japanese Ministry of Agriculture, Forestry and Fisheries, sukiyaki is often enjoyed during special occasions and celebrations, promoting togetherness and shared experiences.
The thin strips of beef are usually dipped in raw, beaten egg after cooking. It was invented during the Edo period but failed to catch on due to strict Buddhist restrictions on meat consumption. Beef could only be eaten on special occasions or when recovering from illness.
These restrictions were eventually lifted, but sukiyaki remained a treat dish for celebrations and end-of-year parties among coworkers and families.
9. Sashimi: Pure, Unadulterated Flavor
Some Japanophiles will point out the technical difference between sushi and sashimi if you fall into the trap of assuming they’re the same thing. Don’t let that intimidate you!
Sashimi is sushi without the rice. You’ll usually find it as a dish in fancy set-course meals or as an appetizer at izakaya gastropubs.
10. Unagi: The Power of Eel
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. Japan’s insatiable appetite for this delicious fish, traditionally eaten grilled and coated with sweet and salty tare sauce, has contributed to its current status as a delicacy. The International Union for Conservation of Nature has listed Japanese eel as an endangered species, highlighting the need for sustainable practices in the unagi industry.
Unagi is said to give energy and vitality, so it has long been eaten on the Day of the Ox as a remedy for midsummer fatigue and as an aphrodisiac for men.
11. Tofu: A Versatile Vegan Staple
Tofu, a soybean curd ingredient, now a popular vegan staple, has a history stretching back to ancient China. A Chinese chef is said to have discovered it by accidentally curdling soy milk with seaweed. According to the Vegetarian Resource Group, tofu is a rich source of protein, iron, and calcium, making it a nutritious and versatile ingredient for vegetarians and vegans alike.
There are many types of tofu eaten across Asia, from thin noodle-like strips to huge yellow sheets. The most common types in Japan are white block varieties: firmly-pressed momen (“cotton”), unpressed and incredibly smooth kinu (“silk”), and yuba (“hot water leaf”), thin sheets of skin formed on top of boiled soy milk.
12. Onigiri: Rice Balls on the Go
Onigiri, the savior of many famished salarymen, are rice balls (the Japanese equivalent of a sandwich) found on the shelves of every convenience store. They are far and away the most convenient choice for a meal on the go. According to a study by the Japanese Society for Food Science and Technology, onigiri made with high-quality rice and fresh ingredients can provide a balanced and satisfying meal for busy individuals.
Onigiri are perhaps the oldest name in the Japanese snack game; laborers and fishermen carried pressed rice balls in their day packs as long as 2,000 years ago. The current form of onigiri can be traced back to the Edo period when edible seaweed wrapping was introduced.
Inside, you’ll usually find salty fish fillings, pickled plum, or more modern additions like teriyaki chicken. Consult FOODS.EDU.VN’s beginner’s guide to common onigiri fillings for more classic and adventurous flavors.
13. Wagashi: Traditional Japanese Sweets
Wagashi are the jewels of Japanese food culture. The wagashi (Japanese sweets) category is incredibly broad, referring to all regional, seasonal, and commonplace traditional Japanese sweets. According to the Japan National Tourism Organization, wagashi are often served during tea ceremonies and other cultural events, reflecting their deep connection to Japanese traditions and aesthetics.
Starting off in ancient times as very basic creations of mochi (a sticky dough made from steamed and crushed rice) filled with nuts, these sweets evolved into ornate delicacies made to accompany the traditional matcha green tea ceremonies of the Edo period.
14. Taiyaki: Fish-Shaped Delights
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. According to a survey by the Japanese Confectionery Association, taiyaki is one of the most popular street foods in Japan, enjoyed by people of all ages.
15. Natto: Fermented Soybeans, an Acquired Taste
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.
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. Research published in the journal “Bioscience, Biotechnology, and Biochemistry” suggests that natto contains nattokinase, an enzyme that may help prevent blood clots and improve cardiovascular health.
Consult FOODS.EDU.VN’s complete guide to natto for more info on this nutrient-rich Japanese food.
16. Oden: A Winter Warmer
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. According to the Japan Meteorological Agency, oden is often consumed during colder months, providing warmth and comfort during the winter season.
They’re usually simmered for several hours to fully infuse the ingredients with flavor. The rich-yet-mild broth itself typically consists of dried bonito (skipjack tuna) flakes and dried kombu (kelp).
17. Shabu-Shabu: A Modern Hot Pot
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.
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. Tempura: Light and Crispy Fritters
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. According to historical accounts from the National Museum of Japanese History, tempura gained popularity during the Edo period, becoming a favorite among the samurai class.
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. Ramen: A Noodle Soup Phenomenon
The premise for ramen is deceptively simple: soup stock, flavorings, seasonings, wheat noodles, and toppings (usually fatty pork and vegetables such as bamboo shoots). According to a report by the Japan Ramen Association, there are over 35,000 ramen shops in Japan, each offering unique regional variations and flavor profiles.
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. Tonkatsu: Breaded Pork Cutlet
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. According to a study by the Tokyo University of Agriculture, tonkatsu has evolved over time, with chefs experimenting with different cuts of pork and breading techniques to create unique flavor profiles.
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. Kaiseki: A Culinary Art Form
Kaiseki is 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. According to the Kyoto Prefectural Government, kaiseki cuisine is considered an intangible cultural heritage, representing the refined aesthetics and culinary traditions of the region.
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: Casual Fine Dining
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. According to the Osaka Convention & Tourism Bureau, kappo ryori emphasizes the chef’s personal touch and interaction with diners, creating a more intimate and engaging dining experience.
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: Buddhist Vegetarian Cuisine
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. According to a study by the Buddhist Vegetarian Society, shojin ryori is not only a culinary tradition but also a spiritual practice that promotes mindfulness, compassion, and respect for all living beings.
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: New Year’s Feast
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. According to the Japanese Ministry of Culture, osechi ryori is an important cultural tradition that symbolizes good luck, health, and prosperity for the coming year.
For example, the gold-colored kuri-kinton (mashed sweet potatoes with chestnuts) promises wealth, while the hunchbacked boiled shrimp represent old age and longevity.
This array of dishes is often enjoyed through the first, second, and third of January, until every last bite is gone – allowing the usual cook of the household to relax for the first few days of the new year.
25. Zenzai and Oshiruko: Sweet Red Bean Soup
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! According to a survey by the Japanese Confectionery Association, zenzai and oshiruko are often enjoyed during the winter months, providing warmth and comfort during the colder season.
26. Wagyu Beef: A Culinary Indulgence
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. According to the Japanese Meat Grading Association, wagyu beef is graded based on marbling, color, and texture, with the highest grades fetching premium prices in domestic and international markets.
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: Art in a Box
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, often featuring rice molded into cute characters and ingredients cut out into cute shapes. According to a study by the Japan Society for the Study of弁当 (Bento), bento boxes not only provide a convenient and nutritious meal but also serve as a form of communication, reflecting the love and care of the person who prepared it.
28. Kiritanpo: Toasted Rice on a Stick
A traditional Japanese food that hails from Akita Prefecture, kiritanpo is made of pounded rice shaped around wooden cylinders and toasted over a hearth. It can be slathered in sweet miso sauce and eaten right off the skewer or removed from the cylinder, chopped, and placed into soups. According to the Akita Prefectural Government, kiritanpo is a regional specialty that showcases the unique agricultural traditions and culinary heritage of the area.
29. Mochi: Chewy Rice Cakes
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). According to a study by the Japanese Society for Food Science and Technology, the unique texture of mochi is due to the gelatinization of starch during the pounding process, creating a smooth and elastic consistency.
Consult FOODS.EDU.VN’s beginner’s guide to mochi for a run-down of some of the tastiest and most popular types of mochi.
30. Gyoza: Pan-Fried Dumplings
The perfect side dish at a ramen restaurant, gyoza, are 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. According to a survey by the Japan Gyoza Association, gyoza is one of the most popular dishes in Japan, enjoyed in homes, restaurants, and izakayas across the country.
31. Shogayaki: Ginger Pork Delight
Ginger pork, or shogayaki, is an easy homestyle Japanese dish made with thin slices of pork, ginger, and aromatics such as garlic and onion. It is served alongside rice, which is great for soaking up the extra gingery sauce. According to a survey by the Japanese Ministry of Health, Labour and Welfare, shogayaki is a popular dish among families in Japan, providing a nutritious and flavorful meal that is easy to prepare.
32. Fugu: The Deadly Delicacy
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. According to the Tokyo Metropolitan Government, the preparation of fugu in Japan is extremely well-regulated, with only qualified chefs allowed to serve this delicacy to ensure the safety of consumers.
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: Beef and Rice Bowl
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). According to a report by the Japan Foodservice Association, gyudon is one of the most popular fast-food options in Japan, providing a quick, affordable, and satisfying meal for busy individuals.
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. Check out foods.edu.vn’s guide to donburi for a list of all the tasty rice bowl combinations available in Japan.
34. Karaage: Japanese Fried Chicken
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, karaage is one of the most beloved dishes in Japan, enjoyed in homes, restaurants, and izakayas across the country.
35. Oyakodon: Chicken and Egg Rice Bowl
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. According to a survey by the Japanese Ministry of Agriculture, Forestry and Fisheries, oyakodon is a popular home-cooked meal in Japan, often prepared by busy parents seeking a quick and nutritious meal for their families.
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: Fireside Cooking
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. According to the Hokkaido Tourism Organization, robatayaki is a unique culinary tradition that showcases the rustic flavors and communal spirit of the region.
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: Whitebait Delights
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. According to the Kanagawa Prefectural Government, shirasu is a regional specialty that is rich in calcium and other essential nutrients, making it a healthy and delicious addition to the local cuisine.
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: Thin Noodles for Summer
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). According to a survey by the Japanese Ministry of Agriculture, Forestry and Fisheries, somen noodles are a popular summer dish in Japan, enjoyed for their refreshing taste and light texture.
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: Sweet Cake-like Snack
Imagawayaki is a traditional Japanese food often found at festivals or food stalls outside temples and shrines. It’s a round, cake-like dessert filled with red bean paste or custard. A perfect portable snack, they’re great for a quick bite. According to a survey by the Japanese Confectionery Association, imagawayaki is a beloved street food in Japan, enjoyed for its sweet flavor and convenient portability.
40. Warabimochi: Jelly-like Dessert
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). According to a survey by the Japanese Confectionery Association, warabimochi is a popular summer dessert in Japan, enjoyed for its refreshing texture and sweet flavor.
A perfect Japanese dish for summertime, warabimochi is a refreshing sweet treat.
41. Tamagoyaki: Rolled Omelet
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 made of many layers of egg wrapped around itself and sliced into bite-sized pieces. According to a survey by the Japanese Ministry of Agriculture, Forestry and Fisheries, tamagoyaki is a popular dish in Japanese households, often prepared as part of a bento lunch or breakfast meal.
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: Pickled Vegetables
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. According to a study by the Japanese Society for Food Science and Technology, tsukemono not only adds flavor and texture to meals but also provides beneficial probiotics and enzymes that aid in digestion.
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