Traditional Japanese food, or washoku, stands as a testament to Japan’s rich cultural heritage and profound respect for nature. Evolving over centuries in relative isolation, Japanese cuisine has blossomed into one of the world’s most diverse and celebrated culinary traditions. Globally recognized for its emphasis on fresh, seasonal ingredients, health benefits, and artful presentation, Japanese food offers a depth far beyond the well-known sushi and ramen.
But how well do you truly know the incredible variety of authentic Japanese dishes? From the iconic sushi born in the bustling streets of Edo (Tokyo) to the savory kushikatsu skewers loved in Osaka, a vast landscape of flavors awaits exploration. Delving into traditional Japanese food reveals a treasure trove of ingredients, techniques, and regional specialties that will surprise and delight even seasoned food lovers.
Before we embark on this culinary adventure…
Sakura Season Treats: Explore Spring Flavors!
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Book a restaurant or food tour through us during this period and receive a complimentary e-book filled with insider tips for enjoying the cherry blossom season in Japan.
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1. Sushi: The Art of Freshness
Alt text: Close-up of Salmon Nigiri Sushi, showcasing fresh salmon atop seasoned rice.
Sushi is arguably the most famous Japanese food worldwide. In Japan, it’s elevated to an art form, demanding years of rigorous training for sushi chefs to master the delicate balance of flavor and texture. Renowned itamae (sushi chefs) dedicate their lives to perfecting each bite, often using incredibly high-quality, and sometimes expensive, ingredients.
Historically, sushi’s origins are rooted in the vibrant street food culture of old Tokyo. Nigiri-zushi, the hand-pressed sushi consisting of vinegared rice topped with a slice of fresh fish, emerged as a convenient and delicious snack served from street stalls, enjoyed directly by hand.
Among the myriad types of sushi, fatty tuna, or toro, is considered the pinnacle of indulgence. These prized cuts of tuna, known for their melt-in-your-mouth texture, are highly sought after. In fact, the first bluefin tuna of the year at Tokyo’s Toyosu Market fetched a staggering price of nearly $1.8 million in 2020, highlighting the immense value placed on this delicacy.
To truly appreciate the depth of sushi, explore the diverse types of sushi available – it’s a world far richer than just a few familiar names!
2. Okonomiyaki: The Savory Pancake of Choice
Alt text: Okonomiyaki cooking on a griddle, richly topped with sauce and bonito flakes.
Often described as a “Japanese savory pancake,” okonomiyaki is more accurately a customizable griddle-fried dish that reflects the diner’s “okonomi,” or “preference.” The base is a batter of egg and flour, combined with shredded cabbage and cooked on a hot griddle.
From there, the possibilities are endless. Regional variations and personal tastes dictate the additions, which can include savory pork belly, spicy kimchi, a variety of vegetables, and a generous topping of umami-rich dried bonito flakes, creamy mayonnaise, and a sweet and tangy okonomiyaki sauce.
For adventurous eaters, venture beyond okonomiyaki to its less famous, gooier cousin, monjayaki. While monjayaki might not win any beauty contests, its unique texture and savory flavor are worth discovering.
Both okonomiyaki and monjayaki share a foundation of batter, cabbage, and customizable ingredients like seafood, cheese, or meat. However, monjayaki‘s batter is significantly thinner and more liquid. This results in a dish with a molten, gooey center and delightfully crispy, caramelized edges when cooked on the griddle.
3. Miso Soup: A Daily Comfort
Alt text: Simple bowl of Miso Soup, garnished with fresh chopped spring onions.
Miso soup is a fundamental element of the Japanese diet, enjoyed at breakfast, lunch, and dinner. This light yet flavorful soup is crafted from dashi, a savory Japanese soup stock, and miso, a fermented soybean paste with a distinctive salty and umami flavor. Koji, a mold starter, is crucial to the miso fermentation process.
The world of miso is vast, encompassing four primary categories: white miso (shiro miso), red miso (aka miso), blended miso (awase miso), and barley miso (mugi miso). Beyond these categories, countless regional varieties exist, each contributing its unique character and depth of flavor to the resulting miso soup.
4. Yakitori: Grilled Skewers of Delight
Alt text: Assortment of Yakitori skewers, showcasing various cuts of grilled chicken.
Yakitori, affordable and flavorful grilled chicken skewers, are a beloved Japanese food, especially popular after work as a casual meal paired with beer.
Stepping into a yakitori-ya (yakitori restaurant) immerses you in the warmth of charcoal grills and the enticing aroma of grilling chicken. Chefs expertly fan the flames, meticulously arranging skewers loaded with every imaginable part of the chicken – from tender breast and juicy thigh to flavorful heart, gizzard, and even cartilage!
To navigate the diverse world of yakitori, explore a comprehensive guide to yakitori and discover the most popular and delicious skewer options.
Explore Further: Discover the Best Yakiniku Restaurants in Tokyo for another grilled Japanese food experience.
Experience Yakitori on a Tokyo Bar Hop!
Alt text: Lively Izakaya scene, typical of a Tokyo bar-hopping experience, with patrons enjoying food and drinks.
Immerse yourself in Tokyo’s vibrant nightlife and sample a variety of izakaya (Japanese pub) fare, including flavorful yakitori, on a guided bar-hopping tour. Conclude your evening with a traditional Japanese dessert, creating lasting memories as you mingle with fellow food enthusiasts and travelers.
5. Udon: Hearty Wheat Noodles
Alt text: Bowl of Udon noodles with vegetable tempura, in a light broth, topped with spring onions.
Udon, thick and chewy wheat flour noodles, are believed to have arrived in Japan from China around 800 years ago, quickly becoming a staple in traditional Japanese food culture.
Today, udon is a popular and affordable lunch option, typically served boiled and immersed in a simple, flavorful broth. Kake udon, featuring just noodles and broth, might appear basic, but it provides a satisfying and comforting meal on its own.
For those seeking more variety, udon shops offer a wide array of toppings to customize your bowl, including raw egg, crispy tempura flakes (tenkasu), and fresh spring onions.
Dive Deeper: Understand Why We Can Eat Raw Eggs in Japan and their role in Japanese cuisine.
6. Takoyaki: Osaka’s Octopus Balls
Originating in Osaka in the 1930s from a creative street vendor, takoyaki are savory wheat batter balls filled with tender pieces of octopus. Osaka remains the heartland of this iconic Japanese street food.
The distinctive spherical shape of takoyaki is achieved using a specialized pan with hemispherical molds. Mastering the art of flipping the batter at precisely the right moment to create perfectly round balls requires considerable skill. If you think flipping pancakes is challenging, imagine doing it dozens of times in rapid succession – with chopsticks!
Traditional takoyaki is generously topped with savory dried bonito flakes dancing in the heat, dried seaweed flakes (aonori), and a special, slightly sweet takoyaki sauce.
7. Soba: Ancient Buckwheat Noodles
Alt text: Cold Soba noodles elegantly presented on a tray, garnished with seaweed strips.
Soba, buckwheat noodles, are among the oldest Japanese foods, with roots tracing back over 6,000 years to China. However, soba gained widespread popularity in Japan during the Edo period.
Nutritionally superior to many other Japanese noodle varieties, soba was recognized for its health benefits, particularly in preventing nutritional deficiencies.
8. Sukiyaki: The Communal Hot Pot
Alt text: Sukiyaki hot pot simmering, with beef and vegetables, ready for communal dining.
Sukiyaki, a Japanese hot pot dish, is ideal for shared meals. Thinly sliced raw beef, along with noodles and an assortment of vegetables, are cooked at the table in a shallow iron pot filled with a simmering broth. This flavorful broth is typically made from soy sauce, sugar, and mirin, a sweet rice wine used for cooking.
After cooking, the tender beef strips are traditionally dipped in raw, beaten egg, adding richness and a silky texture. Sukiyaki emerged during the Edo period but initially faced slow adoption due to Buddhist dietary restrictions on meat consumption. Beef was reserved for special occasions or medicinal purposes.
While meat restrictions eventually eased, sukiyaki retained its status as a celebratory dish, frequently enjoyed at year-end parties among colleagues and families.
9. Sashimi: Pure Seafood Elegance
Alt text: Close up of a piece of Sashimi held with chopsticks, showcasing its freshness and texture.
For those keen on Japanese food nuances, sashimi is distinct from sushi. While often confused, sashimi is essentially sushi without the rice – simply thinly sliced raw fish or seafood. Don’t be intimidated by the distinction!
Sashimi is commonly featured as part of elaborate multi-course meals or as a refined appetizer at izakaya gastropubs, allowing the pure flavor and texture of the seafood to shine.
10. Unagi: Grilled Eel Delicacy
Alt text: Unagi Donburi, featuring grilled eel fillets over rice, in a traditional box.
From the 17th century onwards, unagi, or freshwater eel, was an affordable and commonplace Japanese food due to its abundance in rivers and streams. Its current status as a delicacy stems from Japan’s immense appetite for this flavorful fish, traditionally grilled and coated in a sweet and savory tare sauce.
Unagi is believed to boost energy and vitality, leading to its tradition of being consumed on the Day of the Ox (Doyo no Ushi no Hi) as a remedy for summer fatigue and even as an aphrodisiac for men.
11. Tofu: Versatile Soybean Curd
The history of tofu, a soybean curd ingredient now popular globally as a vegan staple, dates back to ancient China. Legend credits a Chinese chef with its accidental discovery when seaweed curdled soy milk.
A vast range of tofu varieties are enjoyed throughout Asia, from delicate noodle-like strands to large yellow sheets. In Japan, the most prevalent types are white block tofu: momen (“cotton” tofu), which is firm and pressed; kinu (“silk” tofu), unpressed and incredibly smooth; and yuba (“hot water leaf”), the delicate skin that forms on heated soy milk.
12. Onigiri: Rice Ball Snacks
Onigiri, Japanese rice balls, are the ultimate convenience food, readily available in every convenience store – the perfect grab-and-go meal for busy individuals. Consider them the Japanese equivalent of a sandwich.
Onigiri boasts a long history in Japanese snacking. As far back as 2,000 years ago, laborers and fishermen carried pressed rice balls as portable sustenance. The modern form of onigiri, wrapped in edible seaweed (nori), emerged during the Edo period.
Inside, you’ll typically find savory fillings like salted fish, pickled plum (umeboshi), or contemporary additions like teriyaki chicken. Explore a beginner’s guide to common onigiri fillings for classic and more adventurous flavor combinations.
13. Wagashi: Exquisite Japanese Sweets
Alt text: Assortment of Wagashi sweets, showcasing colorful mochi and various fillings, arranged on a platter.
Wagashi, traditional Japanese sweets, are considered culinary jewels within Japanese food culture. This broad category encompasses a wide range of regional, seasonal, and everyday traditional Japanese confections.
Originating in ancient times as simple creations of mochi (sticky rice cake) filled with nuts, wagashi evolved into elaborate delicacies during the Edo period, crafted to complement the formal matcha green tea ceremonies.
Experience Wagashi at a Japanese Tea Ceremony
Immerse yourself in Japanese culture with a traditional tea ceremony in Kouyama Garden, a serene tea house nestled in Tokyo’s Nerima Ward. Your host, Rika, a tea expert with 20 years of experience, will guide you through the history and delicate process of the Japanese tea ceremony.
Witness the preparation of tea firsthand, then learn to prepare your own cup of fresh matcha tea, perfectly paired with the subtle sweetness of wagashi confectionery. The gentle bitterness of premium matcha beautifully complements the delicate sweetness of these traditional sweets.
14. Taiyaki: Fish-Shaped Cakes
Taiyaki are charming fish-shaped pancakes, typically filled with anko (sweet red bean paste) or custard, though fillings can vary seasonally. Expect to find cherry blossom-flavored fillings in spring and chestnut-infused fillings in autumn.
Learn to Make Taiyaki in Tokyo!
Alt text: Mother and daughter proudly displaying their freshly made Taiyaki, smiling in a cooking class.
Master the art of taiyaki making in a Tokyo cooking class. Fill your freshly baked fish-shaped pancakes with classic anko or explore creative combinations like cheese, spicy curry, or even okonomiyaki-inspired fillings!
15. Natto: Fermented Soybean Powerhouse
Alt text: Bowl of Natto, showcasing its sticky and stringy texture as it’s lifted with chopsticks.
Natto, a dish with a strong and distinctive flavor, is said to have originated in the 11th century when samurai Minamoto no Yoshiie inadvertently left cooked soybeans in a straw bag on his horse. By the time he rediscovered them, fermentation had transformed them.
Natto is often compared to marmite – a food that evokes strong reactions, either love or hate. Despite its pungent aroma, natto is a popular breakfast food in Japan, prized for its exceptional health benefits. The fermentation process enhances the nutritional value of soybeans, contributing to heart health, digestive well-being, and bone strength.
For a deeper dive into this nutrient-rich Japanese food, explore a complete guide to natto.
16. Oden: Winter Warmer Stew
Alt text: Oden hot pot, with various ingredients simmering in a flavorful broth, in a segmented pot.
Oden, a quintessential Japanese winter comfort food, began in the Muromachi period as a simple stewed tofu dish. Today, oden has evolved into a diverse and warming broth-based dish with a variety of ingredients.
Common oden additions include fish cakes, potatoes, boiled eggs, daikon radish, and other vegetables, all simmered for hours in a flavorful broth to allow the flavors to fully meld. The broth itself is typically made from dried bonito flakes (katsuobushi) and dried kombu (kelp), creating a rich yet mild base.
17. Shabu-Shabu: Swiftly Cooked Hot Pot
Alt text: Shabu-Shabu ingredients beautifully arranged, ready to be cooked in a central hot pot.
Shabu-shabu is a relatively modern Japanese food, created in 1952 at an Osaka restaurant. It’s often compared to sukiyaki as both are hot pot dishes featuring thinly sliced beef and vegetables. However, key differences distinguish them.
Shabu-shabu is cooked in a deeper pot with a lighter, more savory broth. Unlike sukiyaki, the meat in shabu-shabu is typically only briefly swished in the hot broth until just cooked, and raw egg is not used as a dipping sauce.
18. Tempura: Light and Crispy Fried Delights
Alt text: Assortment of Tempura, including prawn and vegetables, lightly battered and perfectly fried.
Tempura, a cornerstone of Japanese cuisine, consists of seafood and vegetables lightly coated in a delicate egg and flour batter and then deep-fried to a crisp perfection. The tempura technique surprisingly arrived in Japan via Portuguese traders who were permitted to trade in the 16th century.
The name “tempura” itself is believed to derive from the Latin word “tempora,” linked to the Christian Lent fasting period. Tempura rapidly gained popularity in Japan, even becoming a favorite of Tokugawa Ieyasu, the first Edo shogun.
Discover More: Explore the Best Tempura Restaurants in Tokyo for an exceptional tempura experience.
19. Ramen: Noodle Soup Nirvana
The fundamental components of ramen – soup stock, flavorings, seasonings, wheat noodles, and toppings (often including fatty pork and vegetables like bamboo shoots) – may seem deceptively simple.
However, within this seemingly basic framework lies immense culinary creativity and variety. The sheer diversity of ramen can be overwhelming, but a comprehensive ramen guide can be your compass in navigating this rich world of Japanese food.
While instant ramen is a global supermarket staple, to truly appreciate ramen, visit one of the countless ramen shops across Japan. These eateries craft ramen with fresh noodles, deeply flavorful broths (miso, salt, soy sauce, and tonkotsu are key types), and generous, carefully selected toppings.
Explore Further: Consult the Ultimate Ramen Guide: Best Ramen in Tokyo to find top-tier ramen experiences.
20. Tonkatsu: Breaded Pork Cutlet
Alt text: Tonkatsu cutlet, crispy and golden brown, served with shredded cabbage and carrot.
Tonkatsu, a breaded and deep-fried pork cutlet, is another dish that blends Japanese and Western culinary influences. While often considered quintessentially Japanese food, its history is more nuanced. Tonkatsu was invented in 1899 at Rengatei, a restaurant in Tokyo, and served with rice and shredded cabbage.
Initially, tonkatsu was classified as a Western-style dish due to the use of pork, which was not traditionally a common meat in the Japanese diet. Furthermore, Japanese curry sauce, frequently paired with tonkatsu to create the popular katsu curry, was introduced to Japan by the British via India.
Read More: Discover Restaurants With The Best Tonkatsu in Tokyo for premium tonkatsu experiences.
21. Kaiseki: Fine Dining Artistry
Alt text: Kaiseki Ryori presentation, showcasing a variety of small, artfully arranged dishes.
Kaiseki is not simply a food, but a refined style of Japanese cuisine rooted in the imperial court culture of Kyoto during the 16th century. Originally, kaiseki meals were a series of small dishes served to visiting samurai and dignitaries alongside traditional tea ceremonies.
Today, a typical kaiseki meal encompasses anywhere from 12 to 20 meticulously prepared dishes. The specific dishes served are dictated by seasonal ingredients, the chef’s expertise, and adherence to kaiseki culinary traditions.
Explore Further: Find the Best Kaiseki Restaurants in Tokyo for an unforgettable fine dining experience.
22. Kappo Ryori: Chef’s Counter Cuisine
Following the theme of refined Japanese cuisines, kappo ryori originated in Osaka as a more approachable counterpart to Kyoto’s formal kaiseki.
Like kaiseki, kappo ryori emphasizes fresh, seasonal ingredients. However, while kaiseki dishes are generally prepared in a kitchen and presented in private rooms, kappo ryori is cooked by the chef directly in front of the guests at a counter, offering a more interactive and intimate dining experience.
23. Shojin Ryori: Buddhist Vegetarian Cuisine
Ever wondered what Buddhist monks eat? Their diet is primarily vegetarian, emphasizing beans and bean-based products. In Japan, even non-monastics can savor shojin ryori, a sophisticated Buddhist vegetarian cuisine.
Shojin ryori features subtle, nuanced flavors and incorporates fresh mountain vegetables and nutty goma (sesame) tofu, among other dishes. A balanced shojin ryori meal typically includes rice, soup, pickled vegetables, tofu, and a variety of carefully prepared side dishes.
To experience shojin ryori, consider staying at a shukubo (Japanese temple lodging).
Learn More: Discover What is Shukubo? Japanese Buddhist Temple Stays and the unique experience of temple life.
24. Osechi Ryori: New Year’s Symbolic Feast
Osechi ryori, symbolic Japanese New Year dishes, are a fixed tradition each year, enjoyed as a celebratory feast on January 1st. Osechi ryori is presented in a multi-tiered jubako (lacquered box) filled with diverse foods, each carrying a specific symbolic meaning for the new year.
For example, golden kuri-kinton (mashed sweet potatoes with chestnuts) symbolize wealth, while curved boiled shrimp represent old age and longevity.
This array of dishes is typically enjoyed over the first three days of January, allowing the household’s primary cook to rest during the initial days of the new year.
25. Zenzai and Oshiruko: Sweet Red Bean Soup
Alt text: Two bowls of Oshiruko, a sweet red bean soup, with toasted mochi floating within.
Zenzai (also called oshiruko) is another traditional Japanese food often enjoyed during the New Year period. It’s a sweet Japanese red bean soup featuring mochi. Typically served warm with toasted squares of mochi submerged in the sweet broth, zenzai is a comforting winter dessert that’s also easy to make at home, as demonstrated by this oshiruko recipe!
26. Wagyu Beef: World-Class Japanese Beef
Wagyu beef (literally “Japanese beef”) is globally renowned for its rigorous quality standards, exquisite marbling of fat, and intensely rich flavor. Wagyu can be prepared as a luxurious steak, thinly sliced for shabu-shabu, or simmered in a sukiyaki hot pot, often dipped in raw egg sauce.
The Japanese Beef Association meticulously regulates all wagyu beef, grading each cut based on marbling and yield. Specific regional wagyu brands, such as Matsusaka beef and Kobe beef, are particularly prized.
Intrigued to taste wagyu? Explore a curated selection of the best wagyu restaurants in Japan to experience this exceptional Japanese food.
27. Bento: Artful Lunch Boxes
Creativity, convenience, and vibrant colors converge in the homemade Japanese bento. In recent years, this classic Japanese packed lunch has gained international recognition for its charming aesthetics, often featuring rice molded into adorable characters and ingredients cut into whimsical shapes.
Explore More: Uncover the Breaking Down the Bento Box: Contents, History & Recipe Recommendations and the art of bento making.
28. Kiritanpo: Akita Rice Cylinders
Kiritanpo, a traditional Japanese food hailing from Akita Prefecture, is made from pounded rice formed around wooden cylinders and toasted over an open hearth. It can be brushed with sweet miso sauce and enjoyed directly from the skewer or removed, sliced, and added to soups.
29. Mochi: Chewy Rice Cakes
If you have any familiarity with traditional Japanese food, you’ve likely encountered mochi, the delightfully chewy, bouncy, and stretchy rice cake. Mochi takes countless forms, from sweet daifuku mochi filled with red bean paste to kinako mochi dusted with roasted soybean powder, and savory applications like pillowy mochi dumplings in ozoni (New Year soup).
Consult a beginner’s guide to mochi to discover some of the most popular and delectable mochi varieties.
30. Gyoza: Pan-Fried Dumplings
Alt text: Plate of Gyoza dumplings, pan-fried to golden brown perfection, ready to be enjoyed.
Gyoza, crispy-on-the-outside, juicy-on-the-inside pan-fried dumplings of Chinese origin, are the ideal side dish at a ramen restaurant. In Japanese cooking, gyoza typically contain pork, finely chopped cabbage, and mushrooms. However, the versatility of gyoza allows for endless fillings, simply wrapped in thin potsticker skins.
31. Shogayaki: Ginger Pork Stir-Fry
Alt text: Shogayaki, ginger pork stir-fry, served on a plate, ready to be paired with rice.
Shogayaki, or ginger pork, is a simple and comforting homestyle Japanese food. Thin slices of pork are stir-fried with ginger and aromatics like garlic and onion in a flavorful sauce. Shogayaki is typically served alongside rice, perfect for soaking up the savory ginger sauce.
32. Fugu: The Infamous Pufferfish
Alt text: Fugu Sashimi, thinly sliced raw pufferfish, artfully arranged on a plate.
Fugu, the notorious pufferfish, is treated with a mix of fear and respect. In Japan, licensed chefs are highly trained in the precise art of preparing fugu, rendering it safe to eat.
The preparation of pufferfish in Japan is strictly regulated, ensuring only qualified chefs can serve this delicacy. Fugu is often served as paper-thin sashimi, deep-fried as fugu karaage, or cooked in a stew.
Learn More: Understand What is Fugu? The Deadly-But-Delicious Japanese Puffer Fish and the risks and rewards of consuming this unique Japanese food.
33. Gyudon: Beef and Rice Bowl
Alt text: Gyudon, Japanese beef and rice bowl, in a bowl, garnished with pickled ginger.
Gyudon, the Japanese beef-and-rice bowl, is a classic Japanese fast food, offering both comfort and heartiness. Several gyudon chain restaurants in Japan, such as Yoshinoya, Matsuya, and Sukiya, fiercely compete for popularity.
Gyudon consists of thinly sliced beef and tender, sweet onions simmered in a savory sauce, served over a bed of steamed white rice and garnished with vibrant benishoga (pickled red ginger).
Gyudon is just one example of donburi, Japanese rice bowl dishes. Explore a guide to donburi to discover the diverse and delicious rice bowl combinations available in Japan.
34. Karaage: Japanese Fried Chicken
Alt text: Karaage, Japanese fried chicken, served on a plate with a lemon wedge, showcasing its crispy texture.
Karaage, Japanese fried chicken morsels, are a staple on izakaya (Japanese gastropub) menus. Marinated in a blend of soy sauce, sake, and ginger, each bite of karaage is juicy and flavorful. The use of potato starch in the coating contributes to its extra crispy texture.
35. Oyakodon: Chicken and Egg Rice Bowl
Alt text: Oyakodon, chicken and egg rice bowl, in a bowl, showcasing the comforting combination.
Another popular donburi (rice bowl) dish, oyakodon is a Japanese comfort food, perfect for quick weekday meals. Literally translating to “parent and child rice bowl,” oyakodon features both chicken (“parent”) and egg (“child”).
Onions, chicken, and beaten egg are simmered in dashi (Japanese soup stock) in a single pan to create a flavorful and saucy topping for a bowl of steaming rice.
36. Robatayaki: Fireside Grill Cuisine
Craving a theatrical dining experience? Robatayaki, or “fireside cooking,” is an ideal Japanese dining experience. This cooking style originated post-WWII in fishing communities in Hokkaido and Miyagi in northern Japan, before gas cooking became common.
Food, often seafood, is cooked over binchotan (white charcoal), imparting a delightful smoky flavor. Finished dishes are then presented to diners on long wooden paddles, making robatayaki a fun and engaging way to experience authentic Japanese culture and food.
37. Shirasu and Shirasudon: Whitebait Seafood
Alt text: Shirasudon, a rice bowl topped with Shirasu whitebait and fragrant shiso leaves.
Shirasu, immature whitebait fish popular in Kanagawa prefecture near Tokyo, are served either raw or lightly boiled.
While these tiny whitebait fish may seem unusual at first, they appear in unexpected dishes, even as a pizza topping! It’s worth becoming familiar with shirasu early in your Japanese food explorations.
Try shirasu in Tokyo at Tosa Shirasu Shokudo, a cozy restaurant specializing in whitebait dishes, located near Roppongi Station.
38. Somen: Summer Thin Noodles
Alt text: Chilled Somen noodles, thin and delicate, resting on ice for a refreshing summer dish.
Somen, extremely thin wheat flour noodles (similar to vermicelli), are a traditional Japanese food particularly favored during hot and humid summers. Somen is served chilled with a dipping sauce, often mentsuyu (a soup base of soy sauce, mirin, sake, and dashi).
Nagashi somen, a fun summer tradition, involves channeling somen noodles down a bamboo chute filled with flowing water. Diners eagerly await with chopsticks to catch mouthfuls of the chilled noodles as they stream by.
Learn more about Best Japanese Summer Foods and seasonal culinary delights.
Experience Nagashi Somen and Tempura in Tokyo
Alt text: Diner enjoying Nagashi Somen, skillfully catching flowing noodles with chopsticks at a dining experience.
Just a short 15-minute train ride from Shibuya Station in Sangenjaya, you can experience Japan’s famous “flowing noodles” in the comfort of a traditional Japanese home. Enjoy catching these delicious noodles and savor them alongside seasonal vegetable tempura, lightly battered and fried to a satisfying crisp.
39. Imagawayaki: Filled Cake Snack
Alt text: Imagawayaki cut in half, revealing the sweet red bean paste filling inside.
Imagawayaki is a classic Japanese food, frequently found at festivals and food stalls near temples and shrines. It’s a round, cake-like dessert filled with sweet red bean paste or custard – a perfect portable snack for a quick treat.
40. Warabimochi: Jelly-Like Mochi
Alt text: Warabimochi, translucent and jiggly, dusted with Kinako powder and drizzled with brown sugar syrup.
Despite “mochi” in its name, warabimochi is not made from rice, but from bracken starch (warabiko). Its texture is jiggly, more akin to jelly than chewy mochi. Warabimochi is typically dusted with kinako (roasted soybean powder) and drizzled with kuromitsu (black sugar syrup).
Warabimochi is a refreshing and light Japanese food ideal for summertime.
41. Tamagoyaki: Sweet Egg Omelet
Alt text: Tamagoyaki, Japanese rolled omelet, sliced into two pieces, showcasing its layered texture.
Tamagoyaki, the sweet and savory Japanese rolled omelet, is another essential Japanese food. It’s a common element in bento lunch boxes and Japanese breakfasts – a fluffy, golden pillow of layered egg, sliced into bite-sized pieces.
Each family prepares tamagoyaki slightly differently, resulting in variations ranging from sweeter to more savory depending on the chef’s preference.
42. Tsukemono: Japanese Pickles
Alt text: Assortment of Tsukemono, Japanese pickles, artistically arranged on a plate.
The classic ichijiu-sansai Japanese meal structure, consisting of one soup and three side dishes, is incomplete without tsukemono, or “pickled things.” Japanese pickles are an indispensable part of Japanese food culture, served in some form at almost every meal in Japan.
From intensely sour umeboshi (pickled plums) to crunchy takuan (pickled daikon radish) and vibrant benishoga (pickled red ginger), tsukemono adds a refreshing zest to any meal, acting as a palate cleanser between bites.
43. Yokan: Sweet Bean Jelly
Alt text: Yokan, sweet bean jelly, wrapped in bamboo leaves, highlighting its traditional presentation.
Yokan, a traditional Japanese food categorized as a sweet, is a true classic. Its history stretches back centuries, arriving in Japan during the Kamakura or Muromachi periods.
Yokan is made from sweet red bean paste, agar-agar (a gelatinous substance), and sugar, packaged in blocks that are sliced and served in bite-sized pieces alongside tea. Yokan is intensely sweet and dense, so even a small portion is satisfying.
44. Gyutan: Grilled Beef Tongue
Alt text: Gyutan, thick slices of beef tongue, grilling over charcoal, showcasing the cooking process.
Sendai in Miyagi prefecture is renowned as the home of gyutan, thinly sliced beef tongue grilled over hot charcoals. Originally seasoned simply with a pinch of salt, gyutan is now also available with tare sauce.
45. Chanko Nabe: Sumo Wrestler Stew
Chanko nabe, the fuel of sumo wrestlers, is a massive stew packed with protein and vegetables, designed to promote weight gain. This hot pot is typically made with a dashi or chicken soup base and incorporates whatever proteins and vegetables are readily available.
The key criteria for chanko nabe (or “sumo stew”) are that it must be substantial and served with rice and beer to maximize calorie intake. After the solid ingredients are consumed, udon noodles are often added to the remaining flavorful broth.
For an authentic chanko nabe experience, consider joining a sumo and chanko nabe experience!
Find Out More: Locate Chanko Nabe in Tokyo: Best Places For Sumo Wrestler Cuisine for a taste of this hearty Japanese food.
46. Anmitsu: Summertime Dessert Bowl
Alt text: Anmitsu dessert bowl, sakura themed, with red bean paste, jelly cubes, fruit, and dango.
Anmitsu, a classic Japanese summer dessert, consists of sweet red bean paste, cubes of kanten jelly, fruits, and dango (mochi dumplings). Just before serving, anmitsu is drizzled with mitsu dark sugar syrup for added sweetness. Variations, including those with ice cream, are also popular.
47. Hiyashi Chuka: Chilled Chinese Noodles
Alt text: Hiyashi Chuka, chilled Chinese-style noodles, with colorful toppings of vegetables and meats.
In the mood for noodles but seeking something refreshing in the heat? Hiyashi chuka, chilled Chinese-style noodles, is the perfect Japanese food choice.
Springy ramen noodles are topped with julienned cucumber, ham, and omelet, along with other ingredients like bean sprouts and tomato, and dressed with a tangy sauce. The vegetables provide a crisp crunch, and the chilled noodles are satisfyingly slurpable and coated in a flavorful dressing.
48. Kushikatsu: Deep-Fried Skewers
A relatively recent addition to the traditional Japanese food list, kushikatsu are battered and deep-fried skewers of meat and vegetables. Kushikatsu, also known as kushiage, is believed to have originated in 1929 at a small food stall in Osaka. While Osaka is considered its birthplace, this beloved Japanese soul food is found at eateries and izakayas throughout Japan. The universal appeal of fried food ensures its enduring popularity.
You may encounter kushiage, another term for kushikatsu. Explore a comprehensive kushikatsu guide to learn more about this Osaka culinary icon.
49. Yatsuhashi: Kyoto Souvenir Sweet
Alt text: Yatsuhashi sweets, green in color, neatly arranged in a box, ready as a Kyoto souvenir.
If you’ve visited Kyoto, you’ve likely encountered yatsuhashi in some form.
Yatsuhashi, a popular souvenir and local specialty from Japan’s ancient capital, comes in two primary types: the crisp, half-cylindrical cinnamon-flavored baked cookie, and “raw” yatsuhashi made from steamed mochi dough, flattened and wrapped around a sweet anko filling.
While cinnamon is the classic flavor, other variations exist. A dedicated post explores Kyoto’s most popular souvenir sweet in detail.
Read more about Best Food Souvenirs from Japan for more edible Japanese gifts.
50. Basashi: Horse Meat Sashimi
Alt text: Basashi, thinly sliced raw horse meat sashimi, showcasing its deep red color and texture.
Basashi is a unique type of sashimi: thinly sliced raw horse meat. Originating from Kumamoto, basashi has gained popularity throughout Japan. Its flavor is said to resemble premium beef, with a subtle sweetness.
Feeling Hungry? Browse original food experiences across Japan, explore Kyoto’s best food tours, sip on Tokyo’s best tea ceremony experiences, and plan your next food adventure in Japan!
Traditional Japanese Food FAQs
Alt text: Mochi with Anko filling, a classic Japanese sweet, often enjoyed with tea.
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. If you only have time for three Japanese dishes, these are excellent choices. However, we encourage you to try as many dishes from this list as possible to fully appreciate the breadth of Japanese cuisine.
What are five common foods in Japan?
Five staple Japanese foods include rice, miso soup, noodles, pickles, and fish (prepared grilled, as sushi, or in other forms). You’ll often find these elements combined in set meals at Japanese restaurants.
What is the number one most popular food in Japan?
Sushi! Undeniably, sushi is the most popular food in Japan and likely the most globally recognized Japanese food.
What are the top 10 Japanese dishes?
While opinions vary, a list of the top 10 Japanese dishes (combining traditional and modern favorites) likely includes:
- Sushi
- Ramen
- Tempura
- Soba
- Udon
- Shabu-shabu
- Curry rice
- Karaage
- Gyoza
- Mochi (as dessert)
What is Japan’s national food?
Many consider Japanese curry to be the national dish of Japan. While not officially designated, curry rice is incredibly popular throughout Japan. Introduced in the late 1800s, Japan quickly adapted curry, developing a uniquely Japanese flavor profile.
Japanese curry restaurants are ubiquitous, offering curry rice in countless variations, often served with cutlets or other toppings. Explore a list of the best restaurants to try Japanese curry in Tokyo.
Exploring Japanese cuisine is a lifelong journey, and even a decade of culinary exploration in Japan may not fully reveal all its nuances. However, the traditional Japanese foods highlighted above provide an excellent starting point. Embark on this culinary adventure and discover your own new favorites!
What is traditional Japanese food serving?
Traditional Japanese food service typically involves a main dish, rice, soup, and various side dishes, all presented in small, individual portions.
What 2 foods are served at every meal in Japan?
Rice and miso soup are commonly served at nearly every meal in Japan, especially at home and in traditional Japanese restaurants, forming the foundation of a balanced Japanese diet.
