Exploring Japanese Cuisine, the Foods You Can’t Miss

Sushi

Sushi is perhaps the most internationally recognized dish in Japanese cuisine. It consists of vinegared rice paired with various ingredients, including raw fish, vegetables, and occasionally tropical fruits. Sushi can be enjoyed in many forms, such as nigiri (hand-pressed sushi), maki (rolled sushi), and sashimi (slices of raw fish without rice). The freshness and quality of the ingredients are paramount in sushi preparation, reflecting the Japanese emphasis on seasonality and simplicity in their cuisine.

Soba and Udon

Let’s start simple. Ramen noodles are vastly popular the world over, but (despite some Japanese modifications) they’re also originally Chinese.

For a more traditional noodle, try Soba, which uses buckwheat, a staple crop in Japan’s mountainous regions. You can eat it in a hot soy sauce and mirin (wine) infused dashi broth or chilled with toppings and dips. Unlike Ramen, Soba contains all nine essential amino acids, perhaps partly accounting for their long-standing popularity.

Udon noodles, like Ramen, are made from wheat flour. They tend to be made thicker than other noodles, giving them a chewy texture closer to pasta.

Yakitori

It’s a dish common to most of the world’s cuisine, but Japan takes on what’s essentially meat-on-a-skewer is as exacting in its detailing as you’d expect. Then making it one of the tops of Japanese cuisine.

And, in this case, it’s not what’s inside that makes it special, but precisely its commitment to simplicity. The chicken (most commonly) is grilled over charcoal, skewered, and seasoned with either shio (salt), or a sweet soy sauce glaze (tare).

Okonomiyaki

Okonomiyaki is a savory Japanese pancake that is a popular street food and comfort dish. The name “okonomiyaki” means “grilled as you like it,” reflecting the customizable nature of this dish. It typically includes a batter made from flour, eggs, and shredded cabbage, with various ingredients such as pork, seafood, and cheese mixed in. The pancake is cooked on a griddle and topped with okonomiyaki sauce, mayonnaise, bonito flakes, and seaweed. This dish is a delicious representation of the creativity and diversity found in Japanese cuisine.

Read more: Monjayaki vs Okonomiyaki: A Battle of the Japanese Savory Pancakes

Takoyaki

One of the best well-known street foods in Japan surely includes Takoyaki. Originating in Osaka, now you can easily find Takoyaki at convenience stores, food courts, street vendors, supermarkets, and even specialty restaurants.

With the name Octopus Balls or Octopus Dumplings, of course, its main ingredient is octopus, covered by the Dashi-flavoured batter. The other ingredients are beni shoga (pickled red ginger), green onion, and tenkasu (tempura scraps). Additionally, it would be a big mistake if you eat Takoyaki without its toppings. They have takoyaki sauce, Japanese mayonnaise, aonori (dried green seaweed), and especially katsuobushi (dried bonito flakes), which dances when it’s hot.

Just a quick tip, Takoyaki is pretty good going with alcoholic drinks or beer. So enjoy it yourself!

Onigiri

Before the sandwich, there was the rice ball (aka Umeboshi). It’s still an omnipresent option in Japanese convenience stores (and usually pleasingly cheap).

Despite the unpromising name (a bit like if we called sandwiches ‘bread stacks’), Onigiri almost always comes wrapped with Nori seaweed plus assorted fillings. Try seaweed, tuna, pickled plums, or teriyaki chicken.

Tempura

Tempura is a popular dish in Japanese cuisine, consisting of seafood or vegetables that have been lightly battered and deep-fried to perfection. The key to great tempura is the light, crispy batter that doesn’t overpower the natural flavors of the ingredients. Served with a dipping sauce made from dashi, soy sauce, and mirin, tempura is a delightful addition to any meal. This dish showcases the Japanese culinary art of balancing textures and flavors, making it a must-try for anyone exploring Japanese cuisine.

Kashi-pan

This most popular Japanese take on bread is a convenience food that you can find it everywhere. Furthermore, there are countless variations (often inside the dough).

Savory versions include the deep-fried Kare-pan, which is coated with panko breadcrumbs (from crustless bread) and filled with curry sauce. Meanwhile, dessert options range from An-pan (starring sweet red bean paste) and Melon-pan (topped with cookie dough).

Wagashi

Speaking of sweets, Japanese cuisine has concluded with a portion of Wagashi for generations.

As with much of Japanese cooking, the emphasis is on allowing a few fresh ingredients to fully express their flavor. And so, the best-known form of Wagashi, Mochi (rice cakes), tends toward simplicity. Green tea, raspberry, mango, and chocolate are all among the most coveted.

Natto

OK, it’s time for a challenge. If you have a passing interest in Japanese cuisine, and especially the experiences of tourists in Japan, you’ve doubtless heard of this delicacy, which is loved and hated in equal measure.

Made from soybeans that have been fermented, acquiring a disconcertingly slimy texture in the process, Natto smells not unlike cheese mold. Combined with the texture, it’s a combination few from outside the country ever fully embrace, so do try it for yourself (but don’t say we didn’t warn you).