Are you curious about What Are The Japanese Foods? Japanese cuisine is a treasure trove of flavors and traditions, from the globally loved sushi to lesser-known regional delights. FOODS.EDU.VN is here to guide you through the expansive world of Japanese culinary arts, offering insights into the history, ingredients, and preparation of iconic dishes. We’ll explore the best Japanese culinary secrets, food culture, and delicious meals.
1. A Culinary Journey: Exploring Washoku
Washoku, the traditional cuisine of Japan, is celebrated worldwide for its diversity, seasonality, and health benefits. Rooted in centuries of history, this culinary art form has evolved from an isolationist nation’s best-kept secret to a global gourmet phenomenon. Whether you’re a food enthusiast or a seasoned chef, understanding washoku opens a gateway to authentic Japanese food culture.
1.1. The Essence of Washoku: Harmony and Respect
Washoku emphasizes harmony with nature, utilizing fresh, seasonal ingredients to create balanced and visually appealing meals. The cuisine reflects a deep respect for the ingredients, enhancing their natural flavors through precise preparation techniques. This approach ensures that each dish celebrates the essence of its components, providing a unique gastronomic experience.
1.2. Ingredients that Define Japanese Cuisine
The foundation of many Japanese dishes includes:
- Rice: The staple grain, often served steamed or as sushi rice.
- Soybeans: Used in various forms such as miso, tofu, and soy sauce.
- Seafood: Abundant in the island nation, prepared raw, grilled, or fried.
- Vegetables: Seasonal produce that adds color, flavor, and nutrients to meals.
1.3. Seasonal Sensitivity
Washoku places great emphasis on seasonality. Dishes are carefully crafted to incorporate ingredients that are at their peak flavor and freshness during specific times of the year. This not only enhances the taste of the food but also reflects a deep appreciation for the natural cycles and rhythms of the environment.
2. Sushi: Beyond Raw Fish and Rice
Sushi is perhaps the most recognized Japanese dish globally. However, its history and varieties are often less understood. Sushi, meaning “sour rice,” originally developed as a method of preserving fish.
2.1. From Street Food to Culinary Art
Originating as a quick and convenient street food in medieval Tokyo, sushi has evolved into a highly refined culinary art. Renowned sushi chefs undergo years of rigorous training to master the precise techniques required to create the perfect bite.
2.2. Nigiri: The Gold Standard
Nigiri, a type of sushi consisting of a rectangular bed of vinegar-seasoned rice topped with a slice of raw fish, is a quintessential example of this art. Fatty tuna, or toro, is particularly prized for its melt-in-your-mouth texture and rich flavor. The demand for high-quality tuna is so great that the first bluefin tuna of the year from Toyosu Market can fetch millions of dollars at auction.
2.3. Exploring the Types of Sushi
The world of sushi is vast and varied. Some popular types include:
- Maki: Sushi rolls wrapped in seaweed.
- Uramaki: Inside-out rolls, often with ingredients like avocado and sesame seeds.
- Temaki: Hand-rolled sushi cones, perfect for a casual bite.
3. Okonomiyaki: The Savory Pancake with Endless Possibilities
Okonomiyaki, often described as a “Japanese savory pancake,” is a versatile dish that reflects the culinary creativity of Japan. This griddle-fried delight is made from an egg-and-flour batter mixed with shredded cabbage and various other ingredients.
3.1. The Meaning of Okonomi
The name okonomiyaki literally translates to “grilled as you like it,” highlighting the dish’s customizable nature. Depending on regional preferences and personal tastes, a wide array of ingredients can be added to the batter.
3.2. Regional Variations and Common Additions
Popular additions include pork belly, kimchi, vegetables, and seafood. Once cooked, okonomiyaki is typically topped with dried bonito flakes, mayonnaise, and a special okonomiyaki sauce, creating a harmonious blend of flavors and textures.
3.3. Monjayaki: Okonomiyaki’s Gooey Cousin
For those who enjoy okonomiyaki, monjayaki offers a unique variation. Monjayaki is a lesser-known dish with a thinner, more liquid batter, resulting in a gooey, molten texture with crispy, caramelized edges.
4. Miso Soup: A Daily Ritual
Miso soup is a cornerstone of the Japanese diet, enjoyed at breakfast, lunch, and dinner. This simple yet flavorful soup is made from dashi (a broth made from seaweed and fish flakes) and miso, a salty paste made from fermented soybeans and koji (a type of mold).
4.1. The Diversity of Miso
There are four primary categories of miso: white miso, red miso, blended miso, and barley miso. Each type offers a distinctive flavor profile, and numerous regional varieties exist, each contributing unique characteristics to the soup.
4.2. Health Benefits of Miso
Miso is not only flavorful but also packed with health benefits. The fermentation process enhances the nutritional value of soybeans, providing probiotics, vitamins, and minerals that support digestive health and overall well-being.
5. Yakitori: Skewered and Grilled to Perfection
Yakitori, reasonably priced grilled chicken skewers, are a beloved option for after-work diners seeking a casual and affordable meal. These skewers are a staple at izakaya (Japanese pubs) and street food stalls.
5.1. Exploring the Yakitori Restaurant Experience
Entering a yakitori restaurant is an immersive experience. The air is filled with the aroma of burning charcoal, and chefs skillfully fan the flames while arranging skewers of various chicken parts, from breast and thigh to heart, gizzard, and cartilage.
5.2. Popular Yakitori Skewers
Some of the most popular yakitori skewers include:
- Momo: Thigh meat, known for its juicy and tender texture.
- Negima: Chicken and scallion, a classic combination of flavors.
- Tsukune: Chicken meatballs, often seasoned with herbs and spices.
6. Udon: Thick Noodles with a Hearty Appeal
Udon, thick wheat flour noodles, are believed to have been introduced to Japan from China approximately 800 years ago. Today, udon is a staple in Japanese cuisine, offering a hearty and inexpensive meal option.
6.1. A Simple Yet Satisfying Dish
Udon is typically served boiled in a simple broth. Kake udon, featuring only noodles and broth, is a minimalist yet satisfying dish that highlights the quality of the ingredients.
6.2. Customizing Your Udon Experience
Udon shops often offer a wide range of toppings to enhance the dining experience. Popular additions include raw egg, tempura bits, and spring onion, allowing diners to customize their bowls to their liking.
7. Takoyaki: Octopus Balls from Osaka
Takoyaki, octopus-filled wheat batter balls, originated in Osaka in the 1930s. These savory treats have become a beloved street food throughout Japan.
7.1. The Art of the Perfect Takoyaki Ball
The distinctive ball shape of takoyaki is achieved using a specialized pan with half-sphere indents. Skilled chefs flip the batter at precise moments to create perfectly round balls.
7.2. Traditional Toppings and Flavors
Traditional takoyaki is topped with dried bonito flakes, dried seaweed flakes, and a special takoyaki sauce, creating a symphony of flavors and textures that tantalize the taste buds.
8. Soba: Buckwheat Noodles with Ancient Roots
Soba, buckwheat noodles, are one of the oldest dishes in Japanese cuisine. Thought to have originated in China over 6,000 years ago, soba gained popularity in Japan during the Edo period.
8.1. Health Benefits of Soba
Compared to other Japanese noodle varieties, soba is considered more nutritious. It was found that eating soba could prevent nutritional deficiencies, making it a healthy and delicious choice.
8.2. Serving Styles and Variations
Soba can be served hot or cold, with various toppings and dipping sauces. Some popular preparations include:
- Zaru soba: Chilled soba noodles served on a bamboo mat with a dipping sauce.
- Kake soba: Hot soba noodles in a broth with toppings like scallions and tempura.
9. Sukiyaki: A Social Hot Pot Experience
Sukiyaki, a Japanese hot pot dish, is perfect for social dining. Raw beef, noodles, and vegetables are cooked at the table in a shallow iron pot of boiling broth made from soy sauce, sugar, and mirin (sweet rice wine).
9.1. The Ritual of Dipping in Raw Egg
After cooking, the thin strips of beef are traditionally dipped in raw, beaten egg. This adds richness and enhances the overall flavor of the dish.
9.2. Sukiyaki as a Treat Dish
Sukiyaki was invented during the Edo period but did not become widely popular due to restrictions on meat consumption. Over time, it evolved into a treat dish for celebrations, often enjoyed at end-of-year parties among coworkers and families.
10. Sashimi: The Essence of Freshness
Sashimi is raw fish served without rice. It is a dish that highlights the freshness and quality of the seafood.
10.1. The Art of Slicing
The preparation of sashimi requires precision and skill. Chefs carefully slice the fish to enhance its texture and flavor, creating a visually appealing and delectable dish.
10.2. Sashimi as an Appetizer
Sashimi is often served as an appetizer in fancy set-course meals or at izakaya gastropubs. It is typically accompanied by soy sauce and wasabi, allowing diners to savor the pure taste of the fish.
11. Unagi: The Energizing Eel
Unagi, freshwater eel, has a rich history in Japanese cuisine. Since the 17th century, it has been a common and affordable meal, but its popularity has led to it becoming a delicacy.
11.1. Grilling and Tare Sauce
Unagi is traditionally grilled and coated with a sweet and salty tare sauce. This method enhances the flavor of the eel, creating a savory and satisfying dish.
11.2. Unagi as an Energy Booster
Unagi is believed to provide energy and vitality. It is often eaten on the Day of the Ox as a remedy for midsummer fatigue and as an aphrodisiac for men.
12. Tofu: The Versatile Soybean Curd
Tofu, a soybean curd ingredient, has a history dating back to ancient China. It is now a popular vegan staple in Japan and worldwide.
12.1. The Accidental Discovery of Tofu
According to legend, tofu was discovered by a Chinese chef who accidentally curdled soy milk with seaweed. This discovery led to the development of various types of tofu enjoyed across Asia.
12.2. Common Types of Tofu in Japan
The most common types of tofu in Japan include:
- Momen: Firmly-pressed tofu, known for its cotton-like texture.
- Kinu: Silken tofu, prized for its smooth and delicate texture.
- Yuba: Thin sheets of skin formed on top of boiled soy milk.
13. Onigiri: The Portable Rice Ball
Onigiri, rice balls, are a convenient and portable snack found in every convenience store in Japan. They are the Japanese equivalent of a sandwich, perfect for a quick meal on the go.
13.1. A History of Onigiri
Onigiri has a long history, dating back 2,000 years when laborers and fishermen carried pressed rice balls in their day packs. The modern form of onigiri, wrapped in edible seaweed, emerged during the Edo period.
13.2. Popular Fillings
Common onigiri fillings include salty fish, pickled plum, and teriyaki chicken. These fillings add flavor and variety to the rice balls, making them a satisfying snack.
14. Wagashi: Traditional Japanese Sweets
Wagashi, traditional Japanese sweets, are the jewels of Japanese food culture. This broad category encompasses all regional, seasonal, and commonplace traditional sweets.
14.1. The Evolution of Wagashi
Starting as basic creations of mochi filled with nuts, wagashi evolved into ornate delicacies made to accompany the traditional matcha green tea ceremonies of the Edo period.
14.2. Varieties of Wagashi
Some popular types of wagashi include:
- Mochi: Sticky rice dough filled with various sweet fillings.
- Daifuku: Soft mochi filled with sweet bean paste.
- Manju: Steamed buns filled with sweet bean paste.
15. Taiyaki: Fish-Shaped Pancakes
Taiyaki is a fish-shaped pancake that is typically filled with anko (red bean paste) or custard. This popular street food is a delightful treat enjoyed by people of all ages.
15.1. Seasonal Fillings
The flavors and fillings of taiyaki can change by season. Cherry blossom-flavored fillings may appear in the spring, while chestnut-infused fillings are common in the fall.
16. Natto: Fermented Soybeans – A Divisive Dish
Natto, fermented soybeans, is a dish that evokes strong opinions. Known for its pungent smell and sticky texture, natto is either loved or hated.
16.1. The Accidental Invention of Natto
Legend has it that natto was invented in the 11th century when the samurai Minamoto no Yoshiie left cooked soybeans in a straw bag on his horse’s back, which fermented by the time he got around to eating them.
16.2. Health Benefits of Natto
Despite its divisive nature, natto is incredibly healthy. The fermentation process enhances the nutritional value of soybeans, providing benefits for heart health, digestive health, and bone strength.
17. Oden: A Winter Comfort Food
Oden, a popular winter comfort food in Japan, started as a stewed tofu dish during the Muromachi period. Today, it includes various ingredients simmered in a flavorful broth.
17.1. Ingredients in Oden
Common oden ingredients include fish cakes, potatoes, boiled eggs, daikon radish, and other assorted vegetables. These ingredients are simmered for several hours to fully infuse them with the flavor of the broth.
17.2. The Broth of Oden
The rich-yet-mild broth typically consists of dried bonito (skipjack tuna) flakes and dried kombu (kelp).
18. Shabu-Shabu: A Modern Hot Pot
Shabu-shabu, invented in 1952 in Osaka, is a modern hot pot dish featuring thinly cut beef strips and vegetables cooked in a savory broth.
18.1. Key Differences from Sukiyaki
While shabu-shabu is similar to sukiyaki, there are key differences. Shabu-shabu is cooked in a deeper pot with a milder broth, and raw egg is not typically used as a dipping sauce.
18.2. The Shabu-Shabu Cooking Process
The name shabu-shabu comes from the sound of the meat being swished back and forth in the hot broth. This quick cooking method ensures the meat remains tender and flavorful.
19. Tempura: Lightly Battered and Deep-Fried
Tempura, a pillar of Japanese cuisine, consists of pieces of fish and vegetables coated in a light egg and flour batter and then deep-fried.
19.1. The Portuguese Influence on Tempura
The technique for making tempura was introduced to Japan by Portuguese traders in the 1500s. The name tempura is believed to come from the Latin tempora, a word related to the Christian fasting weeks of Lent.
19.2. Popular Tempura Ingredients
Common tempura ingredients include shrimp, sweet potato, eggplant, and mushrooms. The light and crispy batter enhances the natural flavors of the ingredients.
20. Ramen: A Noodle Soup with Endless Variations
Ramen, a noodle soup consisting of soup stock, flavorings, wheat noodles, and toppings, is a deceptively simple dish with endless variations.
20.1. Exploring the World of Ramen
The variety of ramen can be overwhelming, with different regions and restaurants offering unique styles and flavors. The main types of ramen broths include miso, salt, soy, and tonkotsu (pork bone).
20.2. Toppings for Ramen
Common ramen toppings include fatty pork (chashu), bamboo shoots (menma), seaweed (nori), and soft-boiled eggs. These toppings add flavor and texture to the dish, creating a satisfying and complete meal.
21. Tonkatsu: Breaded Pork Cutlet
Tonkatsu, a breaded pork cutlet dish, is another example of a Japanese dish with Western influences.
21.1. The Origins of Tonkatsu
Tonkatsu was invented at a Tokyo restaurant called Rengatei in 1899. It was originally considered a Western-style dish due to the use of pork, which was not commonly eaten in Japan at the time.
21.2. Katsu Curry
Tonkatsu is often served with Japanese curry sauce, creating a popular dish known as katsu curry. The curry sauce was introduced to Japan by the British via India.
22. Kaiseki: Fine Dining with Seasonal Flavors
Kaiseki is a type of cuisine rather than a food. It is a style of fine dining rooted in the courtly culture of imperial Kyoto in the 16th century.
22.1. The Kaiseki Meal Experience
Kaiseki meals typically consist of 12 to 20 small dishes, with the exact offerings varying according to the season, the chef’s expertise, and the adherence to traditional techniques.
22.2. The Significance of Kaiseki
Kaiseki reflects a deep respect for nature and seasonality. Each dish is carefully crafted to showcase the flavors and textures of the freshest ingredients.
23. Kappo Ryori: A Casual Counterpart to Kaiseki
Kappo ryori is a style of dining that originated in Osaka, offering a more casual counterpart to Kyoto’s kaiseki cuisine.
23.1. The Kappo Experience
Like kaiseki, kappo ryori utilizes seasonal and fresh ingredients. However, kappo dishes are typically prepared by the chef right in front of their guests, adding an interactive element to the dining experience.
24. Shojin Ryori: Buddhist Vegetarian Cuisine
Shojin ryori is the vegetarian cuisine of Buddhist monks. In Japan, laypeople can also enjoy this sophisticated cuisine, which features fresh mountain vegetables and bean-based products.
24.1. Key Ingredients in Shojin Ryori
Common ingredients in shojin ryori include goma (sesame) tofu, rice, soup, pickled vegetables, and a variety of sides. The meal is carefully balanced to provide all the necessary nutrients without the use of meat or fish.
25. Osechi Ryori: Symbolic New Year Dishes
Osechi ryori are symbolic Japanese New Year dishes served in a multi-tiered jubako (lacquerware box). Each dish has its own special meaning, representing wishes for wealth, longevity, and good fortune.
25.1. Examples of Symbolic Dishes
The gold-colored kuri-kinton (mashed sweet potatoes with chestnuts) promises wealth, while the hunchbacked boiled shrimp represent old age and longevity.
25.2. The Purpose of Osechi Ryori
Osechi ryori is enjoyed through the first few days of January, allowing the usual cook of the household to relax during the new year celebrations.
26. Zenzai and Oshiruko: Sweet Red Bean Soup with Mochi
Zenzai (also known as oshiruko) is a sweet Japanese red bean soup with mochi. It is typically served warm with toasted squares of mochi submerged in the broth.
26.1. A Wintertime Treat
Zenzai and oshiruko are popular during the Japanese New Year and throughout the winter months.
27. Wagyu Beef: The Pinnacle of Beef Quality
Wagyu beef (literally “Japanese beef”) is famed worldwide for its meticulous high standards, beautiful marbling of fat, and rich flavor.
27.1. Grading and Regulation of Wagyu
The Japanese Beef Association strictly regulates all wagyu beef and grades every cut of beef according to its marbling and yield.
27.2. Regional Brands of Wagyu
Highly coveted regional brands of wagyu in Japan include Matsusaka beef and Kobe beef.
28. Bento: Creativity in a Box
Creativity, convenience, and color merge in the homemade Japanese bento. 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.
29. Kiritanpo: Pounded Rice on a Stick
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.
30. Mochi: Chewy Rice Cake
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).
31. Gyoza: Pan-Fried Dumplings
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.
32. Shogayaki: Ginger Pork
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.
33. Fugu: The Deadly-But-Delicious Puffer Fish
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.
34. 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).
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.
35. 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.
36. 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.
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.
37. 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.
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.
38. Shirasu and Shirasudon: Whitebait Fish
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.
39. Somen: Thin Wheat Noodles
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).
40. Imagawayaki: Cake-Like Dessert
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.
41. Warabimochi: Bracken Starch Mochi
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).
42. 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 that’s made of many layers of egg wrapped around itself, and sliced into bite-sized pieces.
43. 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.
44. Yokan: Sweet Bean Paste Jelly
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.
45. Gyutan: Grilled Beef Tongue
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.
46. Chanko Nabe: Sumo Wrestler Stew
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. Finally, when just the broth is left, udon noodles can be added to sop up all the flavorful goodness.
47. Anmitsu: Japanese Dessert
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.
48. Hiyashi Chuka: Chilled Chinese-Style Noodles
In the mood for noodles but too hot for ramen? Hiyashi chuka, chilled Chinese-style noodles, is the Japanese dish you’re looking for.
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.
49. Kushikatsu: Deep-Fried Skewers
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.
50. Yatsuhashi: Kyoto Souvenir Sweet
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.
51. Basashi: Horse Meat Sashimi
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 are three famous Japanese dishes. If you can only eat three Japanese dishes, you can’t go wrong with this selection! We at foods.edu.vn 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
