Japan Food represents a culinary landscape rich in history, technique, and flavor. Embark on an exciting journey to explore washoku, the traditional cuisine of Japan, with FOODS.EDU.VN. Discover a new appreciation for the dishes, ingredients, and customs that define Japanese gastronomy.
1. The Art of Sushi: More Than Just Raw Fish
Sushi, an iconic representation of Japan food, has evolved from its humble beginnings as a street food in Edo-era Tokyo to a globally recognized culinary art form. The devotion to sushi in Japan is unparalleled, with chefs dedicating years, sometimes decades, to mastering the delicate balance of flavor, texture, and presentation. It’s a testament to the Japanese pursuit of perfection in every bite.
While the term “sushi” often conjures images of raw fish, it actually refers to the vinegared rice that forms the base of this dish. The topping, known as “neta,” can include various types of seafood, vegetables, and even cooked ingredients. The preparation of sushi rice is an art in itself, requiring precise measurements of rice, vinegar, sugar, and salt to achieve the perfect balance of sweet and savory.
Among the many types of sushi, fatty tuna, or toro, holds a special place in the hearts of sushi connoisseurs. The melt-in-your-mouth texture and rich flavor of toro make it a highly sought-after delicacy. At the first auction of the year at Toyosu Market, a giant bluefin tuna sold for a staggering $1.8 million in 2020, underscoring the immense value placed on this exceptional fish.
Dive deeper into the world of sushi on FOODS.EDU.VN and discover the nuances of nigiri, maki, and other styles. You’ll also learn about the different types of fish used in sushi, from the familiar salmon and tuna to the more exotic sea urchin and eel.
2. Okonomiyaki: A Customizable Culinary Delight
Often described as a “Japanese savory pancake,” okonomiyaki is a versatile and satisfying dish that reflects the essence of Japan food. The name “okonomiyaki” literally translates to “grilled as you like it,” highlighting the freedom to customize the ingredients according to personal preference.
The base of okonomiyaki consists of a batter made from flour, eggs, and water, mixed with shredded cabbage. Beyond that, the possibilities are endless. Common additions include pork belly, shrimp, squid, cheese, kimchi, and various vegetables. The batter is then cooked on a griddle until golden brown and topped with a sweet and savory okonomiyaki sauce, Japanese mayonnaise, dried bonito flakes, and seaweed flakes.
Okonomiyaki is a regional specialty, with distinct variations found throughout Japan. In Osaka, the ingredients are typically mixed into the batter before cooking, while in Hiroshima, the ingredients are layered on the griddle, resulting in a heartier, more layered pancake.
Monjayaki, a less-known cousin of okonomiyaki, is another griddle-fried dish worth exploring. While it shares a similar base of batter and ingredients with okonomiyaki, monjayaki has a thinner, more liquid consistency, resulting in a gooey, caramelized texture.
Learn how to create your own okonomiyaki masterpiece with our recipes and tips on FOODS.EDU.VN. Explore the regional variations and experiment with different ingredients to find your perfect combination.
3. Miso Soup: A Cornerstone of Japanese Cuisine
Miso soup is a ubiquitous component of the Japanese diet, enjoyed at breakfast, lunch, and dinner. This simple yet flavorful soup is made from dashi, a traditional Japanese soup stock, and miso, a fermented soybean paste. The combination of dashi and miso creates a rich umami flavor that is both comforting and invigorating.
Dashi is typically made from kombu (dried kelp) and katsuobushi (dried bonito flakes), although other ingredients such as shiitake mushrooms and dried sardines can also be used. The type of dashi used can significantly impact the flavor of the miso soup.
Miso, the heart of miso soup, comes in a variety of types, each with its unique flavor profile. White miso, or shiro miso, is made from soybeans that have been fermented for a shorter period, resulting in a mild, sweet flavor. Red miso, or aka miso, is fermented for a longer period, giving it a bolder, more intense flavor. Other types of miso include barley miso, blended miso, and regional varieties that reflect the local ingredients and culinary traditions.
The addition of tofu, seaweed, and green onions elevates the flavor and visual appeal of miso soup. Discover the different types of miso and learn how to make your own dashi from scratch on FOODS.EDU.VN.
4. Yakitori: Skewered and Grilled to Perfection
Yakitori, meaning “grilled chicken,” is a popular and affordable Japan food option, often enjoyed as an after-work snack or a light meal with beer. These grilled chicken skewers are a staple of izakayas (Japanese gastropubs) and street food stalls throughout Japan.
The preparation of yakitori involves skewering bite-sized pieces of chicken and grilling them over charcoal. The chicken can be seasoned with a simple salt-based sauce or a sweet and savory tare sauce made from soy sauce, mirin, sake, and sugar.
Yakitori restaurants offer a wide variety of skewers, featuring different cuts of chicken, from the breast and thigh to the heart, gizzard, and cartilage. Each cut has its own unique texture and flavor, providing a diverse culinary experience.
Explore the world of yakitori on FOODS.EDU.VN and discover the different types of skewers, the secrets to grilling the perfect yakitori, and the best yakitori restaurants in Tokyo.
5. Udon: Thick and Satisfying Wheat Noodles
Udon noodles, thick and chewy wheat flour noodles, are a staple of Japan food, offering a hearty and satisfying meal at an affordable price. It is believed that udon noodles were introduced to Japan from China approximately 800 years ago, and since then, they have become an integral part of Japanese cuisine.
Udon noodles are typically served in a simple broth made from dashi, soy sauce, and mirin. Kake udon, consisting only of noodles and broth, is a testament to the comforting simplicity of this dish. However, udon shops often offer a variety of toppings to enhance the flavor and texture of the noodles, such as tempura, raw egg, seaweed, and green onions.
Udon dishes vary regionally, with each region boasting its own unique style. Sanuki udon, from Kagawa Prefecture, is known for its firm, chewy texture. In Nagoya, miso nikomi udon is simmered in a rich miso broth, creating a flavorful and hearty meal.
6. Takoyaki: Octopus Balls from Osaka
Takoyaki, a beloved Japan food from Osaka, are savory balls of wheat flour batter filled with octopus. These bite-sized treats are cooked in a special pan with hemispherical molds, giving them their distinctive round shape.
Takoyaki originated in Osaka in the 1930s, when a street vendor began experimenting with different fillings for a wheat flour-based snack. The addition of octopus proved to be a winning combination, and takoyaki quickly became a popular street food in Osaka.
The preparation of takoyaki requires skill and precision. The batter must be flipped at the right time to ensure that the balls are cooked evenly and have a crispy exterior. Takoyaki is typically topped with takoyaki sauce, Japanese mayonnaise, dried bonito flakes, and seaweed flakes.
7. Soba: Nutritious Buckwheat Noodles
Soba noodles, thin noodles made from buckwheat flour, are one of the oldest dishes in Japan, with origins dating back over 6,000 years in China. However, soba noodles only gained widespread popularity in Japan during the Edo period.
Soba noodles are a healthy and nutritious alternative to other types of Japanese noodles, such as udon and ramen. Buckwheat is a good source of fiber, protein, and minerals. It was believed that eating soba could help prevent nutritional deficiencies.
Soba noodles can be served hot or cold, with a variety of toppings and dipping sauces. Zaru soba, chilled soba noodles served with a dipping sauce, is a refreshing and popular dish during the summer months. Kake soba, hot soba noodles served in a broth, is a comforting and warming meal during the winter months.
8. Sukiyaki: A Hot Pot for Sharing
Sukiyaki is a Japanese hot pot dish perfect for communal dining. Thinly sliced beef, vegetables, tofu, and noodles are cooked in a shallow iron pot of simmering broth made from soy sauce, sugar, and mirin.
Sukiyaki originated during the Edo period, but its popularity was initially limited due to Buddhist restrictions on meat consumption. With the lifting of these restrictions, sukiyaki became a popular dish for celebrations and special occasions, often enjoyed at end-of-year parties among coworkers and families.
The cooked beef is typically dipped in raw, beaten egg before eating, adding richness and flavor to the dish.
9. Sashimi: Pure and Simple Seafood
Sashimi, thinly sliced raw fish or seafood, is a testament to the Japanese appreciation for the natural flavors and textures of fresh ingredients. While often confused with sushi, sashimi is simply the raw fish served without rice.
Sashimi is typically served as an appetizer or as part of a set-course meal. It is often accompanied by soy sauce, wasabi, and ginger, which enhance the flavor and cleanse the palate.
The quality of the fish is paramount in sashimi. Only the freshest, highest-quality fish is used, and the chef’s skill in slicing and presenting the fish is crucial to the overall experience.
10. Unagi: Grilled Freshwater Eel
Unagi, grilled freshwater eel, is a prized delicacy in Japan food, known for its rich flavor and tender texture. 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, its status as a delicacy is due to Japan’s insatiable appetite for this delicious fish.
Unagi is typically grilled and coated with a sweet and savory tare sauce, made from soy sauce, mirin, sake, and sugar. The grilling process renders the eel skin crispy while keeping the flesh moist and tender.
Unagi is believed to provide energy and vitality, and it is traditionally eaten on the Day of the Ox as a remedy for midsummer fatigue and as an aphrodisiac for men.
11. Tofu: Versatile Soybean Curd
Tofu, a soybean curd ingredient, has a history that stretches back to ancient China. It is said to have been discovered by a Chinese chef who accidentally curdled his soy milk with seaweed. Today, tofu is a popular vegan staple and a versatile ingredient in Japan food.
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: firmly-pressed momen (literally meaning “cotton”), unpressed and incredibly smooth kinu (meaning “silk”), and yuba (“hot water leaf”): thin sheets of skin formed on top of boiled soy milk.
Tofu is a good source of protein, iron, and calcium. It is also low in calories and fat, making it a healthy addition to any diet.
12. Onigiri: Rice Balls on the Go
Onigiri, rice balls, are the Japanese equivalent of a sandwich, offering a convenient and portable meal option. These triangular or oval-shaped rice balls are typically filled with savory ingredients and wrapped in nori seaweed.
Onigiri has a long history in Japan, dating back as long as 2,000 years ago, laborers and fishermen were known to carry pressed rice balls around in their day packs. The current form of onigiri can be traced back to the Edo period when edible seaweed wrapping was introduced.
Common onigiri fillings include pickled plum, salty fish, and teriyaki chicken. Learn how to make your own onigiri at home with our step-by-step guide on FOODS.EDU.VN.
13. Wagashi: Traditional Japanese Sweets
Wagashi, traditional Japanese sweets, are culinary masterpieces that reflect the artistry and seasonality of Japan food. The wagashi category is incredibly broad, basically referring to all regional, seasonal, and commonplace traditional Japanese sweets.
Starting off in ancient times as very basic creations of mochi (a sticky dough made from steamed and crushed rice) that were filled with nuts, these sweets evolved into ornate delicacies made to accompany the traditional matcha green tea ceremonies of the Edo period.
Wagashi is often made with natural ingredients such as mochi, azuki bean paste, and fruits. The flavors are subtle and delicate, designed to complement the bitterness of matcha green tea.
14. Taiyaki: Fish-Shaped Cakes
Taiyaki is a fish-shaped cake that is typically filled with anko (red bean paste) or custard. These adorable treats are cooked in a special mold that gives them their distinctive fish shape.
Taiyaki fillings can vary by season, with cherry blossom-flavored fillings available in the spring and chestnut-infused fillings in the fall. Learn to make your own taiyaki at home with our easy-to-follow recipe on FOODS.EDU.VN.
15. Natto: Fermented Soybeans
Natto, fermented soybeans, is a divisive Japan food that is either loved or hated. Natto has a pungent smell, sticky texture, and unique flavor that takes some getting used to.
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.
Despite its polarizing nature, natto is a popular breakfast food in Japan. It is 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. Oden: A Winter Comfort Food
Oden is one of Japan’s popular winter comfort foods. It 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.
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. Shabu-Shabu: A Modern Hot Pot
Shabu-shabu is a relatively modern Japan food, invented in 1952 at a restaurant in Osaka. It is a hot pot dish in which thinly sliced beef and vegetables are cooked in a simmering broth.
Shabu-shabu is similar to sukiyaki, but there are a few key differences. Shabu-shabu is cooked in a deeper pot with a milder and more savory broth. It is 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: Deep-Fried Delights
Tempura is one of the pillars of Japan food, consisting 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.
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: Noodle Soup Perfection
The premise for ramen is deceptively simple: soup stock, flavorings, seasonings, wheat noodles and toppings (usually fatty pork and vegetables such as bamboo shoots). However, within this simple formula, there’s massive room for interpretation. The huge variety can be pretty overwhelming, but FOODS.EDU.VN provides 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.
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: Fine Dining Experience
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.
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: Chef’s Table 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.
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.
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.
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.
26. Wagyu Beef: Marbled Perfection
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.
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.
27. Bento: Packed Lunch Art
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: Toasted Rice Cylinders
A traditional Japan 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: 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).
30. 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.
31. Shogayaki: Ginger Pork
Ginger pork, or shogayaki, is an easy homestyle Japan food 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: Puffer Fish 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.
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 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. 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.
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.
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.
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.
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 Seafood
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.
38. Somen: Thin Wheat Noodles
A traditional Japan 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.
39. Imagawayaki: Cake-Like Dessert
Imagawayaki is a traditional Japan 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: Jelly-Like 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).
41. Tamagoyaki: Rolled Omelet
The sweet-and-savory Japanese rolled omelet is another type of traditional Japan 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.
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.
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: Sweet Bean Jelly
A traditional Japan 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.
44. 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.
45. 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.
46. Anmitsu: Summer 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.
47. Hiyashi Chuka: Chilled Chinese 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.
48. 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. 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.
49. 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.
50. 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.
Unlock a World of Japan Food Knowledge at FOODS.EDU.VN
Are you eager to deepen your understanding of Japan food and impress your friends with your culinary knowledge? foods.edu.vn is your gateway to a treasure trove of information. From detailed guides on essential ingredients to step-by-step recipes for iconic dishes, FOODS.EDU
