Japanese food you must try when you come to Japan

/ Culture and Tradition, Foods / By

There are many delicious rice dishes in Japan.

The meals range from reasonably priced to upscale.

In this issue, I, as a resident of Japan, would like to introduce some Japanese foods that you must try when you come to Japan.

  • Sushi
  • Tonkatsu
  • Soba・Udon
  • Sukiyaki・Shabu-Shabu
  • Tempra
  • Yakitori
  • Takoyaki
  • Ra-men

SUSHI

Sushi is primarily a combination of vinegared rice and raw seafood. Sushi rice is rice mixed with vinegar, sugar, and salt, which gives sushi its characteristic flavor. There are many different types of sushi, each with a different name depending on its shape and ingredients.

Type of Sushi

  1. Nigiri-zushi: A small piece of hand-rolled sushi rice topped with raw seafood or vegetables. Common ingredients include tuna (tuna), salmon, shrimp, and squid.
  2. Makizushi: Sushi rolls consisting of vinegared rice and ingredients wrapped in nori seaweed.Typical types include thick rolls, thin rolls, and back rolls (such as California rolls). Ingredients such as cucumbers, avocados, and crabcakes are used.
  3. Sashimi: Unlike sushi, sashimi is thinly sliced fresh raw seafood served without vinegared rice.Sashimi is served with soy sauce and wasabi.
  4. Chirashi-zushi: colorful seafood and vegetables scattered over a bed of vinegared rice.It has a gorgeous appearance and is often eaten on special occasions and celebrations.
  5. Kaisendon: A bowl of rice topped with a variety of sashimi on a bed of vinegared rice.The ingredients change depending on the menu you choose, so you can enjoy a variety of dishes.

How to Eat Sushi

Sushi may be eaten with the hands or with chopsticks.Generally, it is eaten with a little bit of soy sauce, and wasabi may be added to taste. However, be aware that the sushi chef may have already added the wasabi. Gari (pickled ginger in sweet vinegar) is also served with the dish and eaten to refresh the palate.

Cultural Background

Sushi originally developed as a preserved food. It began as a way to preserve fish with salt and vinegared rice, and the current form of sushi was established during the Edo period (1603-1868). During the Edo period, nigiri-zushi was especially developed. Nigiri-zushi at that time was what we now call fast food, and was larger than today’s sushi.

TONKATSU

Basic Description of Tonkatsu

Tonkatsu is a cutlet of pork, usually a thick slice of pork loin or fillet. The meat is coated with bread crumbs and deep fried in oil until crispy and golden brown. This dish is characterized by its crispy outside and juicy inside.

Appealing taste and texture

  1. Crispy batter: The batter of the tonkatsu is made of bread crumbs, which gives it a crispy texture when fried. This texture is very pleasant and gives you a sense of satisfaction with every bite.
  2. Juicy Pork: Thick slices of pork are fried to a juicy consistency on the inside, and the juices spread with every bite. The filet cutlet is especially tender, while the loin cutlet has just the right amount of fat, making them both very appealing.

Sauces and Condiments

Tonkatsu is usually served with a special tonkatsu sauce. This sauce has a sweet and spicy flavor based on Worcestershire sauce and enhances the flavor of the cutlet. It is sometimes accompanied by mustard, which adds a tangy accent.

garnish

  1. Shredded cabbage: A classic accompaniment to tonkatsu, the crisp cabbage neutralizes the fatty taste of fried food. It is best served together with tonkatsu sauce or dressing.
  2. Rice and Miso Soup: The Pork Cutlet Set Meal is usually served with rice and miso soup. This allows you to enjoy a well-balanced meal. White rice served at tonkatsu restaurants is particularly tasty indeed.

Variations and enjoyment

There are many variations of tonkatsu. For example, cheese katsu with cheese sandwiched in between, fried shrimp with shrimp, and even katsu curry (katsu on top of curry rice) are just a few of the many variations available. Tonkatsu is also available in easy-to-enjoy forms such as tonkatsu sandwiches and egg-covered katsu-don (pork cutlet on rice).

Cultural Background

Tonkatsu was introduced to Japan as a Western food and has since developed in its own way. It is a favorite in many Japanese households and is especially popular for special occasions and lunchtime meals. Tonkatsu is a dish that should not be missed as part of your Japanese food culture experience.

SOBA・UDON

Attraction of Soba

  1. A HEALTHY CHOICE: Made from buckwheat flour, buckwheat noodles are highly nutritious, especially rich in vitamin B and dietary fiber. It is popular among health-conscious people because it is low in calories yet satisfying.
  2. Various delivery methods:
    • Cold Soba (Zaru Soba, Morisoba): Soba noodles are served cold, soaked in cold water, and eaten with dipping sauce. It is especially popular on hot summer days.
    • Hot Soba (Kake Soba, Tempura Soba): Soba served in hot dipping sauce. Perfect to warm you up on a cold winter day.
    • Seasonal Ingredients: You can enjoy different seasonal ingredients such as wild vegetable soba noodles and duck soba noodles.
  3. Cultural Background: Soba is also known as “Toshikoshi Soba,” a Japanese New Year’s Eve dish, and is associated with wishes for longevity and good fortune. This cultural background is also an interesting point.

Udon Attraction

  1. VARIOUS TEXTURE: Udon noodles are made from wheat flour and are characterized by their thick, sticky texture. It is chewy and a pleasure to eat.
  2. Variety of variations
    • Hot Udon (Kake Udon, Kitsune Udon, and Tempura Udon): A wide variety of hot udon noodles are available, from simple kake udon to kitsune udon with sweet and spicy deep-fried tofu, tempura udon with crispy tempura, and more.
    • Cold udon (bukkake udon and col udon): Bukkake udon and col udon are popular in summer, served cold. Especially, chilled udon is refreshing and can be enjoyed even when one has a poor appetite.
  3. Regional characteristics:
    • Sanuki Udon: Originating in the Sanuki region of Kagawa Prefecture, Sanuki Udon is famous throughout Japan for its particularly firm texture. Many restaurants are self-service, allowing customers to enjoy choosing their own toppings and dipping sauces.
    • Osaka Udon: In Osaka, soft udon is the most common type of udon, with a broth that is rich in broth. You can also enjoy regional differences.

Common Attractions

  1. Simple taste: Both soba and udon are made with simple ingredients and cooking methods, allowing you to enjoy the full flavor of the ingredients. They can be enjoyed in a variety of tastes with different dipping sauces and toppings.
  2. EASY TO EAT: Noodle dishes are easy to eat and served quickly, making them easy to enjoy even in busy daily routines. In addition, both can be enjoyed hot or cold, regardless of the season.
  3. Cultural Experience: Soba and Udon noodles are emblematic of Japanese food culture. There are places where you can try your hand at making soba and udon noodles, and by actually making them yourself, you can gain a deeper understanding of Japanese food culture.

Soba and udon, along with their unique charms, are rich expressions of Japanese food culture. When you visit Japan, please try both noodle dishes and enjoy their differences and charms.

Sukiyaki/Shabu-Shabu

Sukiyaki Attraction

  1. Sweet and spicy seasoning:.
    • Warishita: Sukiyaki is prepared with a sweet and spicy sauce (warishita) made of soy sauce, sugar and mirin. This sauce soaks into the meat and vegetables, giving it a rich flavor.
  2. High quality beef:
    • Thinly sliced, high-quality beef is used for sukiyaki. Wagyu beef with marbling is especially tender and melts in the mouth.
  3. Simple and gorgeous ingredients:
    • In addition to beef, other simple but gorgeous ingredients such as tofu, shirataki (konnyaku), green onion, Chinese cabbage, and mushrooms are used. Each ingredient absorbs the flavor of the soup base, creating a harmonious taste.
  4. Egg dip:
    • The cooked ingredients are usually dipped in raw egg. The mildness of the egg enhances the sweet and spicy taste of sukiyaki, giving it a unique flavor.
  5. Social Meals:
    • Sukiyaki is a dish served around a pot in the center of the table. Enjoying it together with family and friends helps to deepen communication.

Shabu-Shabu Attraction

  1. Healthy and light:
    • Shabu-shabu is a dish in which meat and vegetables are momentarily dipped into a pot of boiling kelp broth. It is characterized by easy fat removal and a light flavor.
  2. Utilize the flavor of meat:.
    • A variety of ingredients can be used, including beef, pork, and even chicken and seafood. Especially since thin slices of meat are used, the original flavors of the ingredients can be enjoyed.
  3. Diverse dipping sauces:
    • Cooked ingredients are served with dipping sauces such as ponzu or sesame sauce. Ponzu has a refreshing sour taste, while sesame sauce has a creamy, rich flavor. These sauces enhance the flavor of the ingredients.
  4. Plenty of vegetables:
    • Shabu-shabu is made with an abundance of vegetables such as Chinese cabbage, spinach, garland chrysanthemum, green onions, and mushrooms. This provides a nutritionally balanced meal.
  5. Cooking Fun:
    • Since you put the ingredients into the pot and cook them yourself, you can enjoy the process of eating itself. This is a new experience especially for children and foreigners.

Common Attractions

  1. Fun to share:
    • Both sukiyaki and shabu-shabu are served in a style where a pot is placed in the center of the table and everyone gathers around it to eat. This makes the meal a social event and strengthens bonds with those closest to you.
  2. Enjoyable in any season:
    • Sukiyaki and shabu-shabu can be enjoyed all year round, not just in winter. It is a pleasant dining experience, especially during the cold season, as it has a warming effect on the body.
  3. Simple cooking:
    • The cooking method is simple, yet brings out the best flavor of the ingredients. Even beginners can easily prepare delicious dishes and experience the charm of Japanese home cooking.

Sukiyaki and shabu-shabu are two dishes that, while different and fascinating in their own ways, share a deep sense of Japanese food culture. We encourage you to experience both cuisines when you visit Japan and enjoy the differences and delicacies they offer.

tempura

Tempura is one of the most popular Japanese dishes among foreigners. Its attractiveness is explained in the following points.

Tempura Attraction

  1. Crispy texture:
    • Tempura’s greatest appeal lies in its light, crispy batter. The batter is made of flour, water, and eggs, and deep frying locks in the flavors of the ingredients while providing a crispy texture.
  2. The taste of fresh ingredients:
    • Fresh seafood and seasonal vegetables are used for tempura. Seafood such as shrimp, squid, and kisses, as well as vegetables such as sweet potatoes, pumpkins, and shishito peppers, are fried to enhance the flavor of the ingredients.
  3. Light finish:
    • Tempura is fried in hot oil for a short time, resulting in a light finish. It does not feel greasy and does not weigh you down even if you eat several dishes.
  4. Variety of dips:
    • Tempura is eaten with tempura sauce (a sauce made of dashi, soy sauce, and mirin) or salt. Adding grated daikon (Japanese radish) to the tempura sauce gives it a refreshing flavor. Each ingredient can be tasted with different seasonings, so you will never get tired of eating it.
  5. Visual beauty:
    • Tempura is also attractive because of its beautiful appearance. Freshly fried tempura is golden brown and appetizing to the eye. The use of colorful seasonal vegetables also makes it pleasing to the eye.
  6. Diverse ingredients:
    • The ingredients used for tempura are very diverse and include not only shrimp and fish, but also a variety of fried vegetables and mushrooms. It is also a great way to enjoy different ingredients depending on the region and season.

Tempura Eating and Experiences

  1. Specialty Store Experience:
    • In Japan, there are many restaurants specializing in tempura. At these restaurants, you can enjoy freshly fried tempura at the counter and watch the artisan fry the tempura right in front of you. This live experience makes the tempura experience all the more special.
  2. Tempura as home cooking:
    • Tempura is a dish often prepared at home. Enjoying a freshly fried dish with family and friends is part of Japanese food culture and has a warmth that is unique to the home.
  3. Enjoy the seasons:
    • Tempura uses seasonal ingredients, allowing diners to enjoy the flavors of the four seasons. You can dine on cod sprouts and rape blossoms in the spring, eggplant and pumpkin in the summer, mushrooms in the fall, and root vegetables in the winter, all while experiencing the changing of the seasons.

Tempura History and Culture

  1. Historical Background:
    • Tempura is based on a fried food dish introduced from Portugal in the 16th century. It was established as a uniquely Japanese style during the Edo period (1603-1867). By learning about the history of tempura, you will gain a deeper understanding of the exchange of food cultures.
  2. Part of Japanese culture:
    • Tempura is also a popular meal for festivals and special occasions in Japan. It also appears on Japanese tables in various forms, such as tempura soba served at soba restaurants and tendon (a bowl of rice topped with tempura).

Tempura is a very appealing dish to foreigners because of its texture, flavor, visual appeal, and the diversity of its ingredients. When you visit Japan, be sure to try tempura and enjoy its charm to the fullest.

yakitori

Yakitori is a traditional Japanese skewered dish that is extremely popular among foreigners. Its appeal is explained in the following points.

Attraction of Yakitori

  1. Diverse parts and flavors:
    • Yakitori uses various parts of the chicken. Common ones include thigh, breast, skin, liver, hatsu (heart), and gizzard (gizzard). This allows for different textures and flavors to be enjoyed.
  2. Simple and tasty preparation:
    • Yakitori is grilled slowly over charcoal and is characterized by its savory flavor. They are seasoned with simple salt or tare (a sweet and spicy soy sauce-based sauce) to enhance the flavor of the ingredients.
  3. Social Dining Experience:
    • Yakitori is often served at izakaya (Japanese pubs) and is typically enjoyed with friends or colleagues. It is a sociable dining experience, with bite-sized pieces of yakitori on skewers that can be shared while drinking alcohol.
  4. Ease and accessibility:
    • Yakitori is an easy dish to enjoy and can be easily prepared at food stalls, specialty restaurants, and even at home. It is also an accessible dish for travelers, as it is readily available at tourist attractions and street stalls in town.
  5. Varied menu:
    • In addition to chicken, yakitori is also served with vegetables (such as green peppers, green onions, and shishito peppers) and other meats (such as pork belly) grilled on skewers. There are also a variety of creative dishes such as tsukune (chicken meatballs) and cartilage.

How to eat and experience yakitori

  1. Experiences in specialty stores:
    • At a yakitori restaurant, you can enjoy watching the artisan grill the chicken right in front of you. It is a special experience to taste freshly grilled yakitori while enjoying the aroma of the charcoal fire and the sound of the grilling process.
  2. Part of the izakaya culture:
    • Yakitori at izakaya is usually enjoyed with alcohol such as beer, sake, or shochu. While enjoying yakitori, you can enjoy conversation in a relaxed atmosphere.

Culture and History of Yakitori

  1. Historical Background:
    • The origin of yakitori dates back to the Edo period. At that time, chicken meat was precious and not readily available to the common people. However, after the Meiji period (1868-1912), chicken farming became widespread and yakitori came to be widely enjoyed.
  2. Yakitori from around Japan:
    • The style and seasoning of yakitori varies by region. For example, you can enjoy the characteristics of each region, such as “tebasaki” in Nagoya, “kushiyaki” in Fukuoka, and “motsuyaki” in Tokyo.

Yakitori is a fascinating dish because of its simple yet profound flavor, diverse ingredients, and sociable dining experience. When you visit Japan, be sure to try yakitori and experience all that it has to offer.

ramen

Japanese ramen is a very popular dish for foreigners. Its appeal is explained in the following points.

Ramen Attraction

  1. Variety of soups:
    • Shoyu Ramen: Soy sauce-based soup with a refreshing flavor. Originating in Tokyo, it has spread nationwide.
    • Miso Ramen: Miso-based soup with a rich, full-bodied flavor. It originated in Hokkaido and is especially popular during the cold season.
    • Shio Ramen: Salt-based soup with a simple, refreshing flavor. It enhances the flavor of the ingredients.
    • Tonkotsu Ramen: A cloudy white soup made from simmering pork bones, characterized by its rich, creamy flavor. It originated in Kyushu, and Hakata ramen from Fukuoka is especially famous.
  2. Variety of noodle types:
    • Ramen noodles vary from region to region and restaurant to restaurant. There are many different types of noodles, from thin to thick, from frizzy to straight. The texture of the noodles and their compatibility with the soup are different, making it fun to compare them.
  3. A wide variety of toppings:
    • A variety of toppings can be enjoyed, including chashu (braised pork), boiled egg, menma (bamboo shoots), green onion, nori (seaweed), and bean sprouts. These toppings further enrich the flavor of the ramen.
  4. Regional characteristics:
    • Each region of Japan has its own unique ramen. For example, Sapporo’s miso ramen, Hakata’s pork ramen, and Kitakata’s soy sauce ramen each have their own unique characteristics. You can also enjoy “ramen tourism,” which involves visiting ramen restaurants in different regions.
  5. Customization Fun:
    • At many ramen restaurants, you can customize the thickness of the soup, the amount of fat, and the hardness of the noodles to your liking. You can have fun creating your own unique cup of ramen.

Ramen Eating and Experiences

  1. Specialty Store Experience:
    • There are many ramen specialty stores in Japan, each with its own unique recipe and style. It is a special experience to taste freshly made ramen while enjoying the craftsmanship of the chefs over the counter.
  2. Ramen Festival:
    • Ramen festivals are held throughout Japan, bringing together many popular restaurants. This is a dream come true for ramen lovers, as they can enjoy multiple types of ramen at once.
  3. Making ramen at home:
    • You can easily make ramen at home using instant ramen or commercial ramen soup. It is also fun to try your hand at making authentic ramen using a ramen kit.

Ramen History and Culture

  1. Historical Background:.
    • Ramen was introduced from China and evolved uniquely in Japan. It was first served in Yokohama during the Meiji period (1868-1912) and later spread throughout the country. Instant ramen appeared during the postwar period of food shortages and was widely accepted by the masses.
  2. Ramen Culture:
    • Ramen is part of Japan’s culinary culture, which is extremely diverse, with some ramen restaurants staying open late into the night and others famous for their long lines. Ramen has also had a major influence on Japanese pop culture, appearing in movies, anime, and manga.
  3. International Impact:
    • Japanese ramen is becoming increasingly popular overseas, with ramen restaurants opening in many countries. For foreign tourists, eating authentic ramen in Japan has become one of their goals.

Ramen is appealing because of its endless variations, including its diverse soup and noodle combinations, abundant toppings, regional specialties, and the fun of customizing it. When you visit Japan, be sure to enjoy authentic ramen and experience its profound appeal.

TAKOYAKI

Takoyaki is a popular street food in Japan, and its appeal is manifold. In order to convey the appeal of takoyaki to foreigners, the following points should be emphasized.

Attraction of Takoyaki

  1. Crispy on the outside, tender on the inside.
    • The outside of the takoyaki is crispy and savory, while the inside is soft and tender. This contrast is exquisite, and once you try it, you will be addicted to its deliciousness.
  2. Fresh ingredients:
    • The takoyaki is filled with fresh octopus pieces. The crunchy texture of the octopus accentuates the enjoyment of the dish. Other ingredients include red ginger and tenkasu, which give the takoyaki a rich flavor.
  3. Various toppings:
    • Takoyaki can be topped with a variety of toppings. The basic ones include takoyaki sauce, mayonnaise, aonori (green laver), and bonito flakes. These toppings combine to create a deeper flavor.
  4. Easiness and handmade fun:
    • Takoyaki is a popular street food that can be easily eaten. It is often seen at Japanese festivals and food stalls, and can also be homemade at home using a takoyaki cooker. Making them with friends and family is also a fun experience.
  5. Symbols of Kansai culture:
    • Takoyaki is a typical dish of the Kansai region centering on Osaka. It is so familiar to people in the Kansai region that it is frequently prepared at home. If you visit Osaka, you can enjoy the authentic taste of takoyaki at a restaurant specializing in takoyaki.
  6. Visual pleasure:
    • It is fascinating to watch takoyaki being cooked. Just watching the process of takoyaki being cooked to a round shape on a special griddle is an enjoyable experience. Especially fascinating is to watch the craftsmen at the food stalls as they expertly flip and grill the takoyaki.

Takoyaki Eating and Experiencing

  1. Fun at the food stalls:
    • You can enjoy takoyaki from food stalls at Japanese festivals and events. Eating hot takoyaki on the spot is a special experience.
  2. Takoyaki parties at home:
    • Takoyaki parties, which are made at home using a takoyaki cooker, are a popular event in Japanese households. You can prepare the ingredients with friends and family and enjoy them while grilling.
  3. Variety of ingredients:
    • Octopus is not the only ingredient that can be added to takoyaki. You can experiment with cheese, corn, kimchi, and many other variations to suit your tastes. It is fun to use your creativity to make your own original takoyaki.

Takoyaki History and Culture

  1. Historical Background:
    • Takoyaki originated in Osaka in the 1930s. It was originally based on a flour-based dish called “radio-yaki. Later, it took its current form by using octopus as an ingredient.
  2. Regional characteristics:
    • In Osaka and other parts of the Kansai region, takoyaki is a popular home-style dish. The recipe and seasoning differ slightly from household to household and from store to store, allowing visitors to enjoy the unique characteristics of each region.

Takoyaki is a unique, tasty, easy, and fun food experience. When you visit Japan, be sure to try takoyaki and experience all that it has to offer.