Traditional Japanese cuisine, or washoku, stands as a testament to centuries of culinary evolution, blossoming from the kitchens of a once-isolated nation into a globally admired gastronomic art form. Revered for its delicate balance, health benefits, and aesthetic presentation, Japanese food offers a captivating spectrum of flavors and textures.
But beyond the internationally recognized sushi and ramen, lies a vast and diverse culinary landscape waiting to be explored within Japan itself. From the historical street food origins of sushi in Edo to Osaka’s playful kushikatsu, the variety of authentic Japanese dishes is astounding. Delving deeper into Japanese cuisine reveals a treasure trove of ingredients and culinary combinations that may surprise even seasoned food enthusiasts.
1. Sushi
Sushi is arguably the most iconic representation of Japanese food. In Japan, the art of sushi transcends mere cooking; it’s a deeply respected craft, with master chefs dedicating decades to perfecting each element, often resulting in an exquisite, albeit expensive, culinary experience.
However, sushi’s origins are far from the high-end perception it holds today. Japanese sushi evolved from the bustling street food culture of medieval Tokyo. Nigiri, the hand-pressed sushi featuring a bed of vinegared rice topped with a slice of raw fish, emerged as a convenient and delicious snack sold from street stalls and enjoyed by hand.
Among the myriad of sushi options, fatty tuna, or toro, reigns supreme. This melt-in-your-mouth delicacy is so highly prized that the first bluefin tuna of the year at Toyosu Market fetched a staggering $1.8 million in 2020, underscoring the immense value placed on quality and tradition in Japanese cuisine.
2. Okonomiyaki
Often described as a “Japanese savory pancake,” okonomiyaki is a versatile and beloved dish that’s much more than its simple description suggests. This griddle-fried delight is made from a batter of egg and flour, combined with shredded cabbage and cooked on a hot plate.
The beauty of okonomiyaki lies in its adaptability. The name itself, okonomi, translates to “preference,” reflecting the dish’s customizable nature. Regional variations and personal tastes dictate the additions, which can include pork belly, kimchi, an array of vegetables, and a signature topping of dried bonito flakes, creamy mayonnaise, and a specialized okonomiyaki sauce.
For those who enjoy okonomiyaki, monjayaki offers an intriguing, albeit lesser-known, culinary cousin. Monjayaki is known for its gooier texture and unique cooking method, often cooked directly at the table on a hot plate.
3. Miso Soup
Miso soup is a cornerstone 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 distinctly salty and umami-rich flavor. Koji, a type of mold crucial for fermentation, plays a key role in miso production.
The world of miso is diverse, with four primary categories – white miso, red miso, blended miso, and barley miso – and countless regional variations. Each type of miso imparts a unique character to the soup, contributing to the incredible range of flavors within this seemingly simple dish.
4. Yakitori
Yakitori, or grilled chicken skewers, is a popular and affordable choice, particularly for after-work gatherings. These skewers are a staple in yakitori-ya restaurants, offering a casual and convivial dining experience.
Stepping into a yakitori restaurant immerses you in the inviting warmth of charcoal grills, where chefs expertly fan the flames and meticulously arrange skewers loaded with every conceivable part of the chicken. From familiar cuts like breast and thigh to more adventurous options like heart, gizzard, and cartilage, yakitori showcases the Japanese appreciation for utilizing the entire ingredient.
Experience Tokyo’s Izakaya Culture and Yakitori on a Bar-Hopping Tour
Dive into Tokyo’s vibrant nightlife and savor the flavors of izakaya cuisine, including yakitori, on a guided bar-hopping tour. These tours offer a chance to sample various izakaya staples, including yakitori, alongside Japanese drinks and desserts, providing a memorable and social culinary experience.
5. Udon
Udon noodles, thick and chewy wheat flour noodles, are believed to have journeyed from China to Japan approximately 800 years ago, becoming a fundamental part of traditional Japanese food.
Today, udon is a widely enjoyed and budget-friendly lunch option. Typically served boiled in a simple broth, kake udon, consisting solely of noodles and broth, embodies the dish’s comforting simplicity. Despite its basic composition, kake udon is surprisingly satisfying.
Udon shops often offer a variety of toppings to enhance the experience, such as raw egg, crispy tempura flakes, and fresh spring onions, allowing for customization and added flavor dimensions.
6. Takoyaki
Takoyaki, savory octopus-filled wheat batter balls, are a beloved street food originating from Osaka, where they were invented by a street vendor in the 1930s.
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 form perfect balls requires considerable skill. Imagine the challenge of flipping dozens of these delicate balls in rapid succession using only chopsticks!
Traditional takoyaki is garnished with dried bonito flakes, dried seaweed flakes, and a special takoyaki sauce, creating a flavorful and texturally complex street food experience.
7. Soba
Soba, buckwheat noodles, are among the oldest dishes in Japanese cuisine, with roots tracing back over 6,000 years in China. However, it was during the Edo period that soba gained widespread popularity in Japan.
Compared to other Japanese noodle varieties, soba is considered a healthier and more nutritious option. It was recognized for its potential to prevent nutritional deficiencies, contributing to its appeal as a staple in the Japanese diet.
8. Sukiyaki
Sukiyaki is a quintessential Japanese hot pot dish, perfect for communal dining. Thinly sliced raw beef, along with noodles and vegetables, are cooked at the table in a shallow iron pot filled with a simmering broth. The broth is typically a flavorful blend of soy sauce, sugar, and mirin, a sweet rice wine used for cooking.
Once cooked, the tender beef strips are often dipped in raw, beaten egg, adding richness and a silky texture. Sukiyaki emerged during the Edo period but initially faced limited popularity due to Buddhist restrictions on meat consumption. Beef was primarily reserved for special occasions or medicinal purposes.
Despite the eventual lifting of these restrictions, sukiyaki retained its status as a celebratory dish, frequently enjoyed during year-end parties among colleagues and families.
9. Sashimi
For those passionate about Japanese food, distinguishing between sushi and sashimi is essential. While often confused, sashimi is essentially sushi without the rice. Don’t be intimidated by the distinction!
Sashimi typically appears as a refined dish in elaborate multi-course meals or as a sophisticated appetizer at izakaya gastropubs. It showcases the pure flavors and textures of fresh, high-quality seafood.
10. Unagi
From the 17th century onward, unagi, or freshwater eel, was a readily available and affordable food source in Japan due to the abundance of eels in rivers and streams. Today, its status as a delicacy is attributed to Japan’s enduring fondness for this flavorful fish, traditionally grilled and coated in a sweet and savory tare sauce.
Unagi is believed to possess energizing and revitalizing properties, leading to its tradition of being consumed on the Day of the Ox as a remedy for summer fatigue and even as an aphrodisiac.
11. Tofu
Tofu, a soybean curd ingredient, boasts a history that stretches back to ancient China. Legend attributes its discovery to a Chinese chef who accidentally curdled soy milk with seaweed.
The world of tofu encompasses a wide variety of types, from delicate, noodle-like strands to substantial yellow sheets. In Japan, the most prevalent forms are white block varieties, primarily momen (firmly pressed, “cotton” tofu), kinu (unpressed and silken, “silk” tofu), and yuba (“hot water leaf”), which are thin sheets of skin that form on the surface of heated soy milk.
12. Onigiri
Onigiri, Japanese rice balls, are the ultimate convenience food, readily available in every convenience store and a go-to meal for busy individuals. They are essentially the Japanese equivalent of a sandwich, offering a quick and satisfying meal on the go.
Onigiri holds a long history in Japanese snacking. As far back as 2,000 years ago, laborers and fishermen carried pressed rice balls in their packs. The modern form of onigiri, wrapped in edible seaweed, emerged during the Edo period.
Inside, onigiri typically feature savory fillings such as salty fish, pickled plum (umeboshi), or more contemporary additions like teriyaki chicken, offering a range of flavors to suit different preferences.
13. Wagashi
Wagashi, traditional Japanese sweets, are considered culinary jewels within Japanese food culture. This broad category encompasses a vast array of regional, seasonal, and everyday traditional Japanese confectionery.
Originating in ancient times as simple creations of mochi (sticky rice dough) filled with nuts, wagashi evolved into elaborate delicacies, particularly during the Edo period, to accompany traditional matcha green tea ceremonies.
Experience Wagashi at a Traditional Japanese Tea Ceremony
Immerse yourself in Japanese culture with a traditional tea ceremony experience held in a tea house in Kouyama Garden, Tokyo. Guided by a tea expert, you’ll learn about the intricate culture and process of the Japanese tea ceremony.
Participate in preparing your own cup of fresh matcha tea and savor it alongside wagashi. The subtle sweetness of wagashi complements the delicate bitterness of premium matcha, creating a harmonious pairing.
14. Taiyaki
Taiyaki is a charming fish-shaped pancake, typically filled with anko (red bean paste) or custard. However, fillings and flavors can vary with the seasons. Spring might bring cherry blossom-flavored fillings, while autumn could offer chestnut-infused delights, reflecting the Japanese appreciation for seasonal ingredients.
Learn to Make Taiyaki in Tokyo!
Participate in a Tokyo cooking class and learn to make your own taiyaki. You’ll have the opportunity to fill your freshly baked fish-shaped pancakes with classic fillings or experiment with creative combinations like cheese, spicy curry, or even okonomiyaki-inspired fillings.
15. Natto
Natto, fermented soybeans, is a dish that evokes strong reactions – it’s often described as the Japanese equivalent of marmite: you either love it or hate it. Legend attributes its accidental invention to the 11th century samurai Minamoto no Yoshiie, who left cooked soybeans in a straw bag on his horse, where they fermented.
Despite its pungent aroma and sticky texture, natto is a popular breakfast food in Japan. It is also recognized for its health benefits, attributed to the fermentation process, which is said to promote heart health, digestive health, and bone strength.
16. Oden
Oden, a popular Japanese winter comfort food, originated in the Muromachi period as a stewed tofu dish. Over time, it evolved to include a wider range of ingredients simmered in a flavorful broth.
Modern oden broth, often bone-warming, includes ingredients like fish cakes, potatoes, boiled eggs, daikon radish, and various vegetables. These components are simmered for hours to allow the flavors to fully meld. The broth itself is typically made from dried bonito flakes (katsuobushi) and dried kelp (kombu), creating a rich yet mild base.
17. Shabu-Shabu
Shabu-shabu is a relatively modern addition to Japanese cuisine, invented in 1952 in Osaka. While it shares similarities with sukiyaki as a hot pot dish featuring thinly sliced beef and vegetables, there are key distinctions.
Shabu-shabu is cooked in a deeper pot with a lighter, more savory broth. Unlike sukiyaki, it’s customary to only partially cook the meat in the hot pot, and raw egg is not typically used as a dipping sauce.
18. Tempura
Tempura is a cornerstone of Japanese cuisine, consisting of seafood and vegetables lightly coated in an egg and flour batter and then deep-fried to perfection. The cooking technique was introduced to Japan by Portuguese traders in the 16th century.
The name tempura itself is believed to derive from the Latin word tempora, associated with the Christian fasting period of Lent. Tempura quickly gained popularity in Japan, even becoming a favorite dish of the first Edo shogun, Tokugawa Ieyasu.
19. Ramen
The basic formula for ramen is deceptively simple: soup stock, flavorings, seasonings, wheat noodles, and toppings (often including fatty pork and vegetables like bamboo shoots).
However, within this seemingly straightforward framework lies immense culinary creativity. The sheer variety of ramen styles can be overwhelming, but each offers a unique flavor profile and experience. From rich tonkotsu (pork bone) broth to lighter shio (salt) or shoyu (soy sauce) based broths, ramen caters to diverse palates.
While instant ramen is a global convenience food, true ramen aficionados seek out the countless local ramen shops across Japan. These eateries meticulously craft fresh noodles, rich broths, and generous toppings, elevating ramen to an art form.
20. Tonkatsu
Tonkatsu, breaded and deep-fried pork cutlet, is another dish that highlights the fascinating blend of Japanese and Western culinary influences. While considered quintessentially Japanese today, tonkatsu has a more complex history.
Tonkatsu was invented in 1899 at a Tokyo restaurant called Rengatei, initially served with rice and shredded cabbage. It was initially categorized as Western-style cuisine due to the use of pork, which was not traditionally a common ingredient in Japanese cooking. Furthermore, the popular katsu curry, featuring tonkatsu with Japanese curry sauce, owes its curry element to British influence via India.
21. Kaiseki
Kaiseki is not merely a dish but rather a refined style of Japanese fine dining. Its origins lie in the courtly culture of imperial Kyoto during the 16th century, where visiting samurai and dignitaries were treated to a series of small, meticulously prepared dishes accompanying traditional tea ceremonies.
Today, a typical kaiseki meal can consist of 12 to 20 courses, with the precise dishes varying based on seasonality, the chef’s expertise, and adherence to traditional kaiseki principles. Kaiseki emphasizes seasonal ingredients, artful presentation, and a harmonious balance of flavors and textures.
22. Kappo Ryori
Kappo ryori is another distinct style of Japanese dining, originating in Osaka as a more casual counterpart to Kyoto’s formal kaiseki cuisine.
Similar to kaiseki, kappo ryori prioritizes seasonal and fresh ingredients. However, unlike kaiseki, where dishes are typically prepared in the kitchen and then presented in private rooms, kappo ryori is characterized by the chef cooking directly in front of the guests. This interactive style allows for a more intimate and engaging dining experience.
23. Shojin Ryori
Shojin ryori, Buddhist vegetarian cuisine, offers a unique and sophisticated culinary experience. Rooted in Buddhist monastic traditions, shojin ryori emphasizes plant-based ingredients and subtle flavors.
Even those not adhering to a vegetarian diet can appreciate the refined nature of shojin ryori. Meals feature fresh mountain vegetables, nutty goma (sesame) tofu, and other dishes prepared with minimal animal products. A typical shojin ryori feast is well-balanced, including rice, soup, pickled vegetables, tofu, and a variety of side dishes.
For a truly immersive experience, consider a shukubo, a Japanese temple stay, which often includes shojin ryori meals.
24. Osechi Ryori
Osechi ryori, symbolic Japanese New Year dishes, is a culinary tradition that marks the beginning of each year. This elaborate feast is presented in a multi-tiered jubako (lacquerware box) and filled with a diverse array of foods, each carrying its own symbolic meaning for the new year.
For instance, kuri-kinton (mashed sweet potatoes with chestnuts) promises wealth and prosperity, while hunchbacked boiled shrimp symbolize old age and longevity. Osechi ryori is intended to be enjoyed over the first few days of January, providing a festive and convenient meal while allowing the household cook a break during the New Year holidays.
25. Zenzai and Oshiruko
Zenzai, also known as oshiruko, is another traditional dish frequently enjoyed during the Japanese New Year period. This sweet Japanese red bean soup with mochi is a comforting winter treat.
Typically served warm with toasted squares of mochi submerged in the sweet broth, zenzai/oshiruko is a delicious and relatively easy dessert to make at home, bringing warmth and sweetness to the winter months.
26. Wagyu Beef
Wagyu beef, literally “Japanese beef,” is globally renowned for its exceptional quality, meticulous breeding standards, intense marbling, and rich flavor. Wagyu can be prepared in various ways, from thick-cut steaks to thinly sliced portions for shabu-shabu or sukiyaki.
The Japanese Beef Association rigorously regulates wagyu production and grades each cut based on marbling and yield. Certain regional wagyu brands, such as Matsusaka beef and Kobe beef, are particularly sought after for their premium quality and distinct characteristics.
27. Bento
Japanese bento boxes epitomize creativity, convenience, and visual appeal in a packed lunch. In recent years, bento has gained international recognition for its charming aesthetics, often featuring rice molded into adorable characters and ingredients cut into whimsical shapes.
Bento is more than just a packed lunch; it’s an art form that reflects Japanese attention to detail and appreciation for presentation, even in everyday meals.
28. Kiritanpo
Kiritanpo is a regional specialty from Akita Prefecture, made from pounded rice that is formed around wooden skewers and toasted over a hearth.
Kiritanpo can be enjoyed in two main ways: slathered with sweet miso sauce and eaten directly off the skewer, or removed from the skewer, chopped, and added to soups, providing a unique texture and flavor to regional Akita cuisine.
29. Mochi
Mochi, chewy and elastic rice cakes, are a fundamental element of traditional Japanese food. Mochi comes in countless forms, from sweet daifuku mochi filled with red bean paste to kinako mochi dusted with roasted soybean powder, and even savory applications like pillowy mochi dumplings in ozoni (New Year soup).
Mochi‘s versatility and diverse preparations contribute to its enduring popularity in Japanese cuisine, both sweet and savory.
30. Gyoza
Gyoza, pan-fried dumplings of Chinese origin, are a perfect side dish in ramen restaurants and izakayas. In Japanese cooking, gyoza typically contains pork, finely chopped cabbage, and mushrooms, though the fillings can be incredibly varied.
Anything can be “gyoza-fied” by wrapping it in thin potsticker skin and pan-frying, making gyoza a versatile and crowd-pleasing dish.
31. Shogayaki
Shogayaki, ginger pork, is a simple and comforting homestyle Japanese dish made with thinly sliced pork, ginger, and aromatics like garlic and onion.
Shogayaki is typically served with rice, which is perfect for soaking up the flavorful and slightly sweet ginger sauce, making it a satisfying and easy-to-prepare meal.
32. Fugu
Fugu, pufferfish, is an infamous Japanese delicacy, treated with a mixture of fear and respect due to its potential toxicity. In Japan, licensed chefs undergo rigorous training to master the safe preparation of fugu, rendering it harmless when properly prepared.
The preparation of fugu in Japan is strictly regulated, ensuring that only qualified chefs handle this potentially deadly ingredient. Fugu is often served as paper-thin sashimi, fried as fugu karaage, or cooked in a stew, offering various culinary experiences for adventurous eaters.
33. Gyudon
Gyudon, Japanese beef and rice bowl, is a classic Japanese fast food, offering a comforting and hearty meal. Several gyudon chain restaurants, such as Yoshinoya, Matsuya, and Sukiya, compete for popularity in Japan.
Gyudon consists of thinly sliced beef and tender onions simmered in a savory-sweet sauce, served over a bed of steamed white rice, and often garnished with bright red benishoga (pickled red ginger). It is a universally appealing and readily available Japanese comfort food. Gyudon is just one example of donburi, Japanese rice bowl dishes, with countless tasty variations available.
34. Karaage
Karaage, Japanese fried chicken, is a staple on izakaya (Japanese gastropub) menus. These bite-sized morsels of twice-fried chicken are marinated in a flavorful blend of soy sauce, sake, and ginger.
The use of potato starch in the coating contributes to karaage‘s extra crispy texture, while the marinade ensures that each bite is juicy and packed with flavor.
35. Oyakodon
Oyakodon, another popular donburi (rice bowl) dish, is a classic Japanese comfort food, perfect for a quick and satisfying weekday meal. The name oyakodon literally translates to “parent and child rice bowl,” referring to the combination of chicken and egg in the dish.
Onions, chicken, and beaten egg are simmered in dashi (Japanese soup stock) in a single pan, creating a flavorful and saucy topping for a bowl of steaming rice.
36. Robatayaki
Robatayaki, “fireside cooking,” offers a theatrical and engaging Japanese dining experience. Originating in post-WWII fishing communities in Hokkaido and Miyagi, robatayaki emerged before gas became a common cooking fuel.
Food, often seafood, is cooked over binchotan (white charcoal), imparting a smoky flavor. The cooked dishes are then presented to diners on long wooden paddles, adding to the interactive and culturally rich dining style.
37. Shirasu and Shirasudon
Shirasu, immature whitebait fish, are a regional specialty popular in Kanagawa prefecture, near Tokyo. Shirasu can be served raw or lightly boiled.
These tiny whitebait fish may seem unusual to some, but they appear in various Japanese dishes, even surprisingly on pizza, making them a versatile ingredient to become familiar with. Shirasudon, rice bowl topped with shirasu, is a simple and flavorful way to enjoy this ingredient.
38. Somen
Somen, extremely thin wheat flour noodles, are a traditional Japanese food favored during the hot and humid summer months. Somen is enjoyed chilled, typically served with mentsuyu, a dipping sauce made from soy sauce, mirin, sake, and dashi.
Nagashi somen, “flowing noodles,” is a fun summertime tradition where somen noodles are channeled down a bamboo chute filled with flowing water. Diners eagerly await with chopsticks to catch mouthfuls of the chilled noodles as they flow by.
Experience Nagashi Somen and Tempura in Tokyo
Enjoy nagashi somen in Tokyo at a home-style experience in Sangenjaya. Try catching the flowing noodles and savor them alongside seasonal vegetable tempura, lightly battered and fried for a satisfying summer meal.
39. Imagawayaki
Imagawayaki is a traditional Japanese dessert, often found at festivals and food stalls near temples and shrines. It is a round, cake-like sweet filled with red bean paste or custard.
Imagawayaki is a perfect portable snack, ideal for a quick and satisfying sweet treat while exploring festivals or temple grounds.
40. Warabimochi
Despite having “mochi” in its name, warabimochi is not made from rice but from bracken starch (warabiko). It has a jiggly, jelly-like texture, unlike the chewy consistency of rice mochi.
Warabimochi is typically dusted with kinako (roasted soybean powder) and drizzled with kuromitsu (black sugar syrup), creating a refreshing and subtly sweet Japanese dessert, especially enjoyable during summertime.
41. Tamagoyaki
Tamagoyaki, sweet and savory Japanese rolled omelet, is a must-try traditional Japanese food. It is a staple in bento lunch boxes and Japanese breakfasts, a fluffy, golden pillow made of multiple layers of egg rolled together and 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
Tsukemono, Japanese pickles, are an indispensable part of Japanese cuisine and culture. The classic ichijiu-sansai Japanese meal layout, consisting of one soup and three side dishes, is incomplete without tsukemono.
Japanese pickles are served with almost every meal in Japan in some form. From umeboshi (pickled plums) to takuan (pickled daikon radish) to benishoga (pickled red ginger), tsukemono provides a refreshing and palate-cleansing element to any Japanese meal.
43. Yokan
Yokan, a traditional Japanese sweet, is a classic confectionery with a history dating 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. It is typically packaged in blocks that can be sliced and served in bite-sized pieces alongside tea. Yokan is known for its intense sweetness and dense texture, with just a small portion being quite satisfying.
44. Gyutan
Gyutan, grilled beef tongue, is a regional specialty of Sendai in Miyagi prefecture. Thin slices of beef tongue are cooked over hot charcoal, resulting in a tender and flavorful dish.
Originally seasoned simply with salt, gyutan is now also available with tare sauce, offering variations in flavor profiles while maintaining its regional appeal.
45. Chanko Nabe
Chanko nabe, sumo wrestler stew, is a hearty and calorie-dense hot pot designed to help sumo wrestlers gain weight. This immense stew is made with a dashi or chicken soup base and a wide variety of proteins and vegetables.
The key characteristics of chanko nabe are its heartiness and high-calorie content. It is typically served with rice and beer to further increase calorie intake. After the solid ingredients are consumed, udon noodles are often added to the remaining flavorful broth.
46. Anmitsu
Anmitsu is a classic Japanese summertime dessert made with sweet red bean paste, cubes of kanten jelly, fruits, and dango (mochi dumplings).
Just before serving, anmitsu is drizzled with mitsu dark sugar syrup, adding sweetness and depth of flavor. Variations may include ice cream, further enhancing this refreshing summer treat.
47. Hiyashi Chuka
Hiyashi chuka, chilled Chinese-style noodles, is the perfect Japanese dish for hot weather when ramen feels too heavy.
Bouncy ramen noodles are topped with julienned cucumber, ham, and omelet, along with other ingredients like bean sprouts and tomato, then drizzled with a tangy dressing. The vegetables provide a refreshing crunch, and the chilled noodles are satisfyingly slurpable and coated in a flavorful sauce.
48. Kushikatsu
Kushikatsu, battered and deep-fried skewers of meat and vegetables, are a relatively recent addition to the list of traditional Japanese foods. Originating in Osaka in 1929, kushikatsu, also known as kushiage, quickly gained popularity.
While Osaka is considered the birthplace of kushikatsu, this Japanese soul food is now found at eateries and izakayas across Japan, appealing to a universal love for fried foods.
49. Yatsuhashi
Yatsuhashi is a popular souvenir and local delicacy from Kyoto, Japan’s ancient capital. Yatsuhashi comes in two primary forms: the hard-baked, cinnamon-flavored half-cylinder cookie type, and the “raw” yatsuhashi made from steamed mochi dough wrapped around anko filling.
While cinnamon is the classic flavor, yatsuhashi is available in various other flavors as well, making it a versatile and representative Kyoto sweet.
50. Basashi
Basashi, thinly sliced raw horse meat sashimi, is a unique and regional delicacy originating from Kumamoto. Despite its regional origins, basashi has gained popularity throughout Japan.
Basashi is said to have a flavor profile similar to premium beef, with a subtle sweetness, offering a distinctive and adventurous sashimi experience.
Traditional Japanese Food FAQs
Here are answers to some frequently asked questions about Japanese food:
What are three famous Japanese dishes to eat in Japan?
Sushi, ramen, and tempura are three iconic Japanese dishes that are a must-try when visiting Japan. These dishes represent the breadth and depth of Japanese culinary artistry and offer a delicious introduction to washoku.
What are five common foods in Japan?
Five staple foods commonly found in Japanese cuisine include rice, miso soup, noodles (ramen, soba, udon), pickles (tsukemono), and fish (prepared grilled, as sushi, or in various other ways). These ingredients often form the foundation of set meals and everyday Japanese dining.
What is the number one most popular food in Japan?
Sushi is undoubtedly the most popular food in Japan and arguably the most famous Japanese food globally. Its versatility, freshness, and artful presentation make it a beloved dish for both locals and international visitors.
What are the top 10 Japanese dishes?
While subjective, a list of the top 10 Japanese dishes, encompassing both traditional and modern favorites, would likely include:
- Sushi
- Ramen
- Tempura
- Soba
- Udon
- Shabu-shabu
- Curry rice
- Karaage
- Gyoza
- Mochi (as dessert)
What is Japan’s national food?
Japanese curry is often cited as Japan’s national food. While not officially designated, curry rice holds immense popularity in Japan. Introduced in the late 1800s, Japanese curry has evolved into a uniquely Japanese dish with a distinct flavor profile, readily available and enjoyed throughout the country.
Exploring Japanese cuisine is a lifelong journey, but this guide to traditional Japanese foods provides a solid starting point. Trying these diverse dishes will undoubtedly lead to the discovery of new favorites and a deeper appreciation for the rich culinary heritage of Japan.
What is traditional Japanese food serving?
Traditional Japanese food serving emphasizes small portions of a main dish, rice, soup, and various side dishes, presented in a balanced and aesthetically pleasing manner.
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 Japanese daily cuisine.
