Traditional Japanese food, or washoku, stands as a testament to centuries of culinary evolution, deeply intertwined with the nation’s rich culture and seasonal rhythms. Once nurtured in relative isolation, these meticulously crafted dishes have now garnered global acclaim, celebrated for their artistry, health benefits, and profound heritage. Venturing into the heart of Japan reveals an astonishing spectrum of flavors and culinary traditions far beyond the internationally recognized sushi. From the bustling street food origins of sushi in Edo to the savory kushikatsu skewers of Osaka, the landscape of Japanese Foods In Japan is incredibly diverse and rewarding to explore.
Before diving into the myriad of dishes that await, it’s important to understand the essence of washoku. It emphasizes fresh, seasonal ingredients, prepared to enhance their natural flavors. Presentation is also paramount, reflecting a deep respect for nature and aesthetics. This culinary philosophy has resulted in a remarkable variety of dishes, each with its own story and regional nuances. Let’s embark on a gastronomic journey to discover some of the most iconic and intriguing Japanese foods in Japan.
1. Sushi
Sushi, arguably the most globally recognized of all Japanese foods, is revered in Japan as an art form. Sushi chefs undergo rigorous, years-long apprenticeships to master the subtle techniques of preparing rice, selecting the freshest seafood, and creating the perfect balance of flavors. While now synonymous with high-end dining, sushi’s origins are surprisingly humble.
Born from the street food culture of Edo (now Tokyo) in the medieval period, early forms of sushi were a practical and flavorful way to preserve fish. Nigiri sushi, the hand-pressed mounds of vinegared rice topped with slices of raw fish, emerged as a quick and convenient meal for busy city dwellers. Eaten by hand, directly from street stalls, it was a far cry from the refined experience it represents today.
Among the vast array of sushi toppings, fatty tuna, particularly toro (fatty tuna belly), holds an almost mythical status. The demand for high-quality tuna is so intense that the first bluefin tuna auctioned at Tokyo’s Toyosu Market each year often fetches astronomical prices, symbolizing prosperity and good fortune.
Beyond the familiar salmon and tuna, the world of sushi is incredibly diverse. From maki (rolled sushi) and gunkan (battleship sushi) to temaki (hand-rolled sushi) and chirashi (scattered sushi), there are countless regional variations and preparations to explore. Each type showcases the incredible versatility and artistry inherent in Japanese sushi.
2. Okonomiyaki
Often described as a “Japanese savory pancake,” okonomiyaki is a beloved comfort food that defies simple categorization. This griddle-cooked dish is a culinary chameleon, adapting to regional ingredients and personal preferences, perfectly embodying its name – okonomi literally meaning “what you like” or “preference,” and yaki meaning “grilled” or “cooked.”
The base of okonomiyaki is a batter of flour and egg, combined with shredded cabbage. From there, the possibilities are endless. Common additions include pork belly, shrimp, squid, kimchi, cheese, and a variety of vegetables. Regional variations are pronounced; Osaka-style okonomiyaki typically mixes the ingredients into the batter before grilling, while Hiroshima-style layers the ingredients, often including yakisoba noodles.
Once cooked on a hot griddle, okonomiyaki is liberally topped with a sweet and savory okonomiyaki sauce, Japanese mayonnaise, dried bonito flakes (katsuobushi) that dance in the heat, and often a sprinkle of green laver (aonori). The result is a flavorful, hearty, and customizable dish that reflects the convivial and adaptable nature of Japanese cuisine.
For those seeking a more adventurous griddle experience, monjayaki, often considered okonomiyaki‘s “gooier cousin,” is a must-try. While sharing a similar base of batter and ingredients, monjayaki has a thinner, runnier consistency and is cooked directly on the griddle, allowing for crispy, caramelized edges and a molten, savory interior. It’s typically eaten directly from the griddle using small spatulas, adding to its interactive and communal appeal.
3. Miso Soup
Miso soup is a cornerstone of the Japanese diet, a comforting and umami-rich broth that graces tables at breakfast, lunch, and dinner. This deceptively simple soup is built upon two fundamental ingredients: dashi, a flavorful Japanese soup stock, and miso, a fermented soybean paste.
Dashi provides the foundational savory depth, typically made from kombu (kelp), dried bonito flakes, dried shiitake mushrooms, or niboshi (dried sardines), or a combination thereof. Miso, the heart of the soup, imparts a salty, complex flavor that varies significantly depending on the type of miso used.
There are several main categories of miso, each contributing a unique character to the soup. White miso (shiro miso) is mild and sweet, red miso (aka miso) is bolder and saltier, and barley miso (mugi miso) offers a robust, earthy flavor. Countless regional varieties and blends further expand the spectrum of miso flavors.
Beyond the base broth, miso soup often includes additions such as tofu, seaweed (wakame or nori), spring onions, and various vegetables, adding texture and nutritional value. It is a humble yet essential dish, reflecting the Japanese emphasis on balance, subtle flavors, and the nourishing power of simple ingredients.
4. Yakitori
Yakitori, meaning “grilled bird,” is a quintessential Japanese comfort food, particularly popular as an after-work snack or light meal enjoyed with drinks. These skewers of grilled chicken are a staple of izakayas (Japanese pubs) and yakitori-ya (yakitori restaurants), offering a casual and flavorful dining experience.
Entering a yakitori-ya is an immersive experience. The aroma of charcoal smoke fills the air as chefs expertly fan the flames, grilling skewers of chicken with practiced precision. Yakitori showcases the versatility of chicken, utilizing nearly every part of the bird, from the tender breast and thigh (momo) to the flavorful heart (hatsu), gizzard (sunagimo), and even cartilage (nankotsu).
Skewers are typically seasoned simply with salt (shio) or a sweet and savory sauce (tare) made from soy sauce, mirin, sake, and sugar. The grilling process imparts a smoky char and enhances the natural flavors of the chicken.
The variety of yakitori is extensive, encompassing different cuts of chicken, vegetables like negi (Japanese leek), and even offal. It’s a testament to Japanese culinary ingenuity, transforming humble ingredients into a satisfying and deeply flavorful dish that perfectly complements a cold beer or sake.
5. Udon
Udon noodles, thick and chewy wheat flour noodles, are a staple of Japanese cuisine, offering a hearty and satisfying meal that is both versatile and affordable. Believed to have been introduced from China centuries ago, udon has become deeply ingrained in Japanese food culture.
Udon is incredibly versatile, served hot or cold, in a variety of broths and with countless toppings. The simplest form, kake udon, features just noodles in a hot dashi-based broth, seasoned with soy sauce and mirin. Despite its simplicity, it’s a deeply comforting and flavorful dish.
More elaborate udon dishes feature a wide array of toppings, from tempura (battered and deep-fried seafood and vegetables) and kitsune (sweetened fried tofu pouches) to wakame seaweed, kamaboko (fish cake), and raw egg. Regional variations are also abundant, with dishes like Sanuki udon from Kagawa Prefecture, known for its firm and chewy texture, and Inaniwa udon from Akita Prefecture, prized for its thin and delicate noodles.
Udon is a popular and accessible Japanese food, found everywhere from casual udon shops to more upscale restaurants. It’s a testament to the Japanese ability to transform simple ingredients into a diverse and satisfying culinary experience.
6. Takoyaki
Takoyaki, savory octopus balls, are a quintessential Osaka street food, instantly recognizable by their perfectly round shape and tantalizing aroma. Invented in Osaka in the 1930s by a street vendor, takoyaki has become a beloved snack throughout Japan and internationally.
The key to takoyaki is a specialized cast iron pan with hemispherical molds. A savory batter, typically made from flour, egg, and dashi, is poured into the molds, and a piece of octopus (tako) is placed in each. The batter is then skillfully flipped and turned using chopsticks or picks, creating the signature ball shape as it cooks.
Once golden brown and crispy on the outside and creamy on the inside, takoyaki balls are generously topped with takoyaki sauce, a sweet and savory sauce similar to Worcestershire sauce, Japanese mayonnaise, dried bonito flakes that flutter in the heat, and aonori seaweed flakes. The combination of textures and flavors – the crispy exterior, creamy interior, chewy octopus, and savory-sweet toppings – makes takoyaki an irresistible treat.
7. Soba
Soba noodles, thin buckwheat noodles, are among the oldest types of noodles in Japan, with a history stretching back thousands of years to China. However, soba gained widespread popularity in Japan during the Edo period, becoming a nutritious and flavorful staple.
Soba noodles are prized for their earthy flavor and slightly nutty aroma, derived from buckwheat flour. They are also considered a healthier noodle option compared to wheat-based noodles. Soba is versatile, enjoyed both hot and cold, in soups, stir-fries, and as a standalone dish with dipping sauce.
Cold soba, known as zaru soba or mori soba, is a refreshing summertime favorite. The cooked and chilled noodles are served on a bamboo tray and dipped in a cold mentsuyu sauce, a flavorful broth made from dashi, soy sauce, mirin, and sugar. Hot soba dishes, such as kake soba (in hot broth) and tempura soba (topped with tempura), are popular during colder months.
Soba preparation is also considered an art form, with skilled chefs hand-making noodles from scratch, meticulously controlling the buckwheat-to-wheat flour ratio and the kneading process to achieve the perfect texture and flavor.
8. Sukiyaki
Sukiyaki is a Japanese hot pot dish, perfect for communal dining and convivial gatherings. This flavorful and interactive dish features thinly sliced beef, vegetables, tofu, and noodles simmered in a shallow iron pot at the table in a sweet and savory broth.
The broth for sukiyaki is typically made from soy sauce, sugar, mirin, and dashi, creating a rich and umami-laden base. Ingredients are added to the pot and cooked at the table, allowing diners to select their preferred level of doneness. Thinly sliced beef, usually ribeye or sirloin, is a star ingredient, along with vegetables like napa cabbage, shiitake mushrooms, tofu, and shirataki noodles (konjac noodles).
A distinctive feature of sukiyaki is the dipping sauce: raw, beaten egg. The hot, cooked beef is dipped into the raw egg, which cools it slightly and adds a rich, creamy texture and flavor.
Sukiyaki emerged during the Edo period but initially struggled to gain popularity due to Buddhist restrictions on meat consumption. However, as these restrictions eased, sukiyaki became a celebratory dish, often enjoyed for special occasions and year-end parties.
9. Sashimi
Sashimi, often mistaken for sushi, is essentially sushi without the rice. It consists of thinly sliced raw seafood, served with minimal accompaniments to showcase the freshness and quality of the fish. Sashimi is a testament to the Japanese appreciation for pristine ingredients and refined culinary technique.
The art of sashimi lies in the precise slicing and presentation of the fish. Chefs train extensively to master different cutting techniques, each designed to enhance the texture and flavor of specific types of seafood. Common sashimi varieties include tuna (maguro), salmon (sake), yellowtail (hamachi), squid (ika), and scallop (hotate).
Sashimi is typically served with soy sauce, wasabi (Japanese horseradish), and pickled ginger (gari). These condiments are used sparingly, intended to complement, not overpower, the delicate flavors of the raw fish. Sashimi is often featured in upscale set meals (kaiseki) or served as an appetizer at izakayas.
10. Unagi
Unagi, freshwater eel, is a prized Japanese delicacy, known for its rich, fatty flavor and tender texture. From the 17th century, unagi was an affordable and common food source in Japan, abundant in rivers and streams. Today, due to overfishing and increasing demand, unagi has become a more luxurious dish.
Unagi is typically prepared by grilling and glazing with a sweet and savory tare sauce, made from soy sauce, mirin, sake, and sugar. The grilling process renders the fat, creating a melt-in-your-mouth texture and a smoky aroma. Unagi is often served over rice (unadon) or in a multi-course meal.
Traditionally, unagi is eaten during the Day of the Ox in midsummer, believed to provide energy and vitality to combat the summer heat. It is also sometimes considered an aphrodisiac. The demand for unagi has led to concerns about sustainability, prompting efforts in eel farming and conservation.
11. Tofu
Tofu, soybean curd, is a versatile and nutritious ingredient with a history tracing back to ancient China. Legend credits a Chinese chef with its accidental discovery when soy milk curdled with seaweed. Tofu has since become a staple across East Asian cuisines, including Japan.
In Japan, tofu is enjoyed in a myriad of forms and preparations. The most common types are momen tofu (firm tofu), kinu tofu (silken tofu), and yuba (tofu skin). Momen tofu is pressed to remove excess water, resulting in a firm texture suitable for stir-fries, grilling, and deep-frying. Kinu tofu is unpressed, with a delicate, silky texture, ideal for soups, stews, and chilled dishes. Yuba is the thin skin that forms on heated soy milk, often served as a delicacy in various preparations.
Tofu is a staple in vegetarian Buddhist cuisine (shojin ryori) and is incorporated into countless Japanese dishes, from miso soup and hot pots to salads and desserts. Its mild flavor and ability to absorb other flavors make it a remarkably versatile and essential ingredient in Japanese cuisine.
12. Onigiri
Onigiri, Japanese rice balls, are a ubiquitous and convenient snack or light meal, found in every convenience store and supermarket in Japan. Often referred to as the Japanese equivalent of a sandwich, onigiri are perfect for on-the-go eating.
The history of onigiri is long, dating back over 2,000 years when laborers and fishermen carried pressed rice balls for sustenance. The modern form of onigiri, wrapped in nori seaweed, emerged during the Edo period.
Onigiri consists of cooked rice, typically seasoned with salt, shaped into triangles, balls, or cylinders, and often wrapped in nori seaweed. Fillings are placed in the center of the rice ball, adding flavor and variety. Classic fillings include umeboshi (pickled plum), grilled salmon, kombu seaweed, and tarako (salted cod roe). Modern variations include tuna mayonnaise, teriyaki chicken, and other creative combinations.
Onigiri are a staple of Japanese home cooking and packed lunches (bento), representing a simple, satisfying, and endlessly customizable food.
13. Wagashi
Wagashi, traditional Japanese sweets, are culinary jewels, reflecting the artistry and refinement of Japanese food culture. This broad category encompasses a vast range of regional, seasonal, and everyday Japanese confections.
Wagashi history stretches back to ancient times, starting with simple mochi rice cakes filled with nuts. Over centuries, wagashi evolved into elaborate delicacies, often associated with tea ceremonies and courtly culture. During the Edo period, wagashi making reached new heights of artistry, with intricate designs and delicate flavors.
Wagashi ingredients are typically plant-based, including mochi rice flour, anko red bean paste, sugar, agar-agar, and seasonal fruits and flowers. They are often less sweet than Western desserts, emphasizing subtle flavors and natural ingredients.
Types of wagashi are incredibly diverse, including mochi (rice cakes), dango (rice dumplings), yokan (agar jelly), manju (steamed buns), and countless seasonal and regional specialties. Wagashi are not just desserts; they are an integral part of Japanese culture, enjoyed with tea, given as gifts, and celebrated during festivals and special occasions.
14. Taiyaki
Taiyaki, fish-shaped cakes, are a popular Japanese street food and festival snack. These adorable and tasty treats are cooked in a fish-shaped mold, creating a pancake-like exterior with a sweet filling inside.
The most classic taiyaki filling is anko red bean paste, but custard, chocolate, cheese, and seasonal fillings like cherry blossom or chestnut are also popular. The batter is similar to pancake or waffle batter, creating a crispy and slightly chewy shell.
Taiyaki are typically eaten warm, fresh off the grill, making them a perfect portable snack for strolling through festivals or exploring Japanese cities. They are a comforting and nostalgic treat, enjoyed by people of all ages.
15. Natto
Natto, fermented soybeans, is a notoriously divisive Japanese food, often described as the Japanese equivalent of marmite – you either love it or hate it. Natto is characterized by its strong, pungent aroma, sticky, stringy texture, and unique flavor.
Legend attributes natto‘s accidental discovery to the 11th century samurai Minamoto no Yoshiie, whose cooked soybeans fermented in a straw bag left on his horse. While perhaps not initially appealing to everyone, natto is a popular breakfast food in Japan and is highly regarded for its nutritional benefits.
Natto is rich in protein, vitamins, and enzymes, particularly vitamin K2, and is believed to promote heart health, digestive health, and bone strength. It is typically eaten with rice, soy sauce, mustard, and chopped spring onions. Despite its strong flavor and texture, natto is a significant part of Japanese food culture and a testament to the Japanese appreciation for fermented foods.
16. Oden
Oden is a Japanese winter comfort food, a warming and flavorful hot pot dish simmered for hours to infuse the ingredients with a rich broth. Originating in the Muromachi period as a stewed tofu dish, oden has evolved to include a wide variety of ingredients.
The oden broth is typically made from dashi, soy sauce, mirin, and sugar, creating a savory and subtly sweet base. Ingredients simmered in the broth include daikon radish, boiled eggs, konnyaku (konjac jelly), fish cakes, tofu, and various vegetables. Each ingredient absorbs the flavorful broth, creating a harmonious and satisfying dish.
Oden is a popular street food during winter months, sold from food stalls and convenience stores. It’s a casual and communal dish, perfect for warming up on a cold day. Regional variations exist, with different broths and ingredient preferences across Japan.
17. Shabu-shabu
Shabu-shabu is a modern Japanese hot pot dish, invented in Osaka in 1952. Often compared to sukiyaki, shabu-shabu differs in its broth, dipping sauce, and cooking style.
Shabu-shabu broth is lighter and more savory than sukiyaki, typically made from kombu dashi. Thinly sliced beef, vegetables like napa cabbage, mushrooms, and tofu are cooked in the broth at the table. The name “shabu-shabu” is onomatopoeic, referring to the swishing sound of the meat being dipped in the hot broth.
Unlike sukiyaki, raw egg is not typically used as a dipping sauce for shabu-shabu. Instead, common dipping sauces include ponzu (citrus-soy sauce) and sesame sauce, allowing the delicate flavors of the beef and vegetables to shine. Shabu-shabu is a lighter and more refined hot pot experience compared to sukiyaki.
18. Tempura
Tempura is a cornerstone of Japanese cuisine, consisting of seafood and vegetables lightly battered and deep-fried to crispy perfection. The tempura technique was introduced to Japan by Portuguese traders in the 16th century. The name itself is believed to derive from the Latin word “tempora,” related to Lent fasting periods.
The tempura batter is light and delicate, typically made from flour, egg, and ice water. The key to perfect tempura is to keep the batter cold and to fry quickly at a high temperature, resulting in a light, crispy coating without being greasy.
Common tempura ingredients include shrimp, prawns, white fish, eggplant, sweet potato, green beans, and mushrooms. Tempura is typically served with a tentsuyu dipping sauce, made from dashi, soy sauce, mirin, and grated daikon radish. Tempura is enjoyed both in casual settings and in upscale tempura restaurants, showcasing the Japanese pursuit of culinary perfection even in fried dishes.
19. Ramen
Ramen, Japanese noodle soup, is a globally beloved dish with countless regional variations and styles. While ramen’s origins trace back to China, it has evolved into a uniquely Japanese culinary phenomenon.
The basic components of ramen are broth, noodles, and toppings. The broth is the soul of ramen, often simmered for hours or even days to extract deep flavors from bones, meat, seafood, and vegetables. Common broth bases include tonkotsu (pork bone broth), shoyu (soy sauce broth), shio (salt broth), and miso broth.
Ramen noodles are wheat-based, with varying thicknesses and textures. Toppings are diverse and regionally specific, but common toppings include chashu (braised pork belly), menma (bamboo shoots), nori seaweed, soft-boiled egg, and scallions.
Ramen is incredibly diverse, with regional styles like Hakata ramen (tonkotsu broth), Sapporo ramen (miso broth), and Tokyo ramen (shoyu broth) each offering distinct flavors and characteristics. Ramen shops are ubiquitous in Japan, from humble hole-in-the-wall eateries to Michelin-starred establishments, reflecting ramen’s widespread appeal and culinary depth.
20. Tonkatsu
Tonkatsu, breaded and deep-fried pork cutlet, is another seemingly Western-inspired dish that has become thoroughly Japanese. Invented in Tokyo in 1899 at a restaurant called Rengatei, tonkatsu was initially considered a Western-style dish due to the use of pork, which was not traditionally a staple in Japanese cuisine.
Tonkatsu is made by coating pork cutlets in flour, egg, and panko breadcrumbs, then deep-frying until golden brown and crispy. It is typically served with shredded cabbage, rice, miso soup, and tonkatsu sauce, a thick, tangy sauce similar to Worcestershire sauce.
Tonkatsu is often enjoyed as part of a set meal or as katsudon (tonkatsu rice bowl) or katsu curry (tonkatsu curry rice). It’s a hearty and satisfying dish, showcasing the Japanese ability to adapt and refine foreign culinary influences into something uniquely their own.
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50. Basashi
Basashi, raw horse meat sashimi, is a unique and regional delicacy, primarily associated with Kumamoto Prefecture but found throughout Japan. While perhaps less familiar to international palates, basashi is appreciated in Japan for its delicate flavor and tender texture, often compared to premium beef but with a subtle sweetness.
Basashi is typically served thinly sliced, like sashimi, and dipped in soy sauce with ginger and garlic. It is considered a lean and healthy meat source, rich in iron and protein. Different cuts of horse meat offer varying textures and flavors, with akami (lean meat), shimofuri (marbled meat), and tategami (mane fat) being popular choices.
Trying basashi offers a glimpse into the diverse and adventurous side of Japanese cuisine, showcasing regional specialties and culinary traditions that extend beyond mainstream dishes.
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Traditional Japanese food FAQs
We frequently receive questions about Japanese food! Here are answers to some of the most common inquiries.
What are three famous Japanese dishes to eat in Japan?
Sushi, ramen, and tempura are three iconic Japanese dishes that offer a great starting point for exploring Japanese cuisine. While these are excellent choices, we encourage you to venture beyond and discover the vast array of flavors Japanese food in Japan has to offer.
What are five common foods in Japan?
Rice, miso soup, noodles (ramen, soba, udon), pickles (tsukemono), and fish are five food staples commonly found in Japanese cuisine. You’ll often encounter these as part of set meals in restaurants and everyday home cooking.
What is the number one most popular food in Japan?
Sushi! Sushi undoubtedly holds the title of the most popular and famous food in Japan, both domestically and internationally.
What are the top 10 Japanese dishes?
While subjective, a top 10 list of Japanese dishes often includes:
- Sushi
- Ramen
- Tempura
- Soba
- Udon
- Shabu-shabu
- Curry rice (kare raisu)
- Karaage
- Gyoza
- Mochi (dessert)
What is Japan’s national food?
Japanese curry (kare raisu) is often cited as the national food of Japan. While not officially designated, curry rice is immensely popular and deeply ingrained in Japanese food culture, having evolved into a uniquely Japanese dish since its introduction in the late 19th century.
Exploring Japanese foods in Japan is a journey of endless discovery. From iconic dishes to regional specialties, the culinary landscape of Japan is rich, diverse, and deeply rewarding. This guide provides just a starting point – we encourage you to delve deeper, taste widely, and experience the incredible world of Japanese cuisine firsthand.
What is traditional Japanese food serving?
Traditional Japanese meals are typically served in a set format known as ichiju-sansai, consisting of one soup, rice, and three side dishes, all presented in small, aesthetically pleasing portions.
What 2 foods are served at every meal in Japan?
Rice and miso soup are commonly served at almost every meal in Japan, especially at home and in traditional Japanese restaurants, forming the foundation of a balanced Japanese diet.
