Japanese Food: 25 Popular Dishes + 7 Secret Recipe Tips

Diana Barkley (Senior Editor)

What’s the first meal that comes to your mind when you hear “Japanese food”? Is it sushi or fish cake? As delicious as these two popular dishes are, they don’t even begin to capture the beauty and depth of Japanese cuisine. Find here the most popular dishes in Japanese cuisine.

The food culture in Japan is chock-full of contrasting colors, umami flavors, brilliantly plated seafood, and refreshing sides. In this post, we’ll check out 25 must-try recipes, from the mind-boggling clear soup to the sweet dorayaki. To help beginners make their way around the Japanese kitchen, we’ll also go over seven tips and tricks.

Traditional Japanese Cuisine – More Than Sushi and Kare Raisu

Traditional Japanese Cuisine – More Than Sushi and Kare Raisu

In Japan, “washoku” refers to the traditional cuisine and cooking styles, but the word embodies more than just food. It can mean harmony as well.

So, it doesn’t come as a surprise that most authentic recipes harmonize a wide range of fresh ingredients. Lucky for us, this is just as true for the smallest street stall as it is for the high-end dining experiences in Japan.

Most Popular Street Food in Japan

Most Popular Street Food in Japan

As you walk down the streets in Japan, you’ll come across small push carts that the locals call yatai. Despite the simple construction, these stalls serve some of the most diverse, nutritious meals you’ve ever seen.

Let’s take a look at some staples that you can pick up from a Japanese street food vendor:

• Okonomiyaki: A hybrid between a frittata and a savory pancake customized with topics like octopus, shrimp, and kimchi. You could eat it Kansai-style or Hiroshima-style.
• Takoyaki: Ball-shaped batter topped with tiny octopus bits, seaweed, bonito flakes, and a dark sauce. The bite-sized balls are served steaming hot, and you’ll need to open them up to let out the heat.
• Shioyaki: Literal fish-on-a-stick salt-grilled to perfection. Grab a cold drink to balance the saltness and heat as you bite into the mackerel.
• Ningyoyaki: Small bean-paste-filled cakes that come in fun shapes, from animals to dolls.
• Yaki Imo: Baked sweet potato that makes for a wintertime snack. Vendors wrap the potato up in yam so you can dig in without scorching your hand.
• Kakigori: A bowl of shaved ice topped with flavored syrups and perhaps a touch of condensed milk for extra flavor.
• Anzu ame: A candied lollipop-like treat made by pickling apricots in vinegar and syrup and then giving it a sweet coat.

Japanese Food in the World

Japanese Food in the World

According to Web Japan’s fact sheet, Japan has been importing foreign cuisines for a long while. You’ll see this in all the restaurants serving Italian, French, or Indian food in the major cities.

Of course, there’s a whole category of “yoshoku” meals inspired by Western food, from adapted curry to the Napolitan spaghetti dish.

However, the cultural change recently started moving the other way around as well. Many believe that the growing trend of “health-conscious food” helped spread Japanese cuisine in Western cities.

For instance, Web Japan estimates that the number of Japanese restaurants in the US alone went up by 250 percent over the span of around 10 years.

Many traditional meals turned into fan favorites right away. Think sushi, karaage, and ramen noodles. Matcha-themed desserts got quite popular, too.

That said, it’s worth noting that many meals were modified to suit different markets. Take the California roll, for instance. It’s a sort of inside-out “makizushi” roll with avocados, with the seaweed “hidden” inside to appeal to more Western consumers.

Finally, we can’t deny that anime and manga helped spread Japanese food further. Take, for instance, how Shana from Shakugan No Shana introduced Western audiences to melon pan. Even classics like Sailor Moon popularized the bento box.

Vegan Japanese Food

Vegan Japanese Food

When you first think about it, the idea of eating strictly vegan Japanese food might sound counterintuitive. After all, the cuisine in Japan is supposed to be heavily reliant on seafood, right?

Plus, dashi stocks that make an appearance in a ton of recipes are made with katsuobushi (tuna), which would take many dishes off the table.

Thankfully, that’s not the case. For one, it’s possible to switch to a vegan version of dashi, called kombu dashi. This variation uses dried kelp and delivers the same umami-rich flavor without resorting to fish.

Additionally, there are plenty of vegan-friendly ingredients that you can use to shape your meals. Rice, noodles, seaweed, tofu, sprouts, and mushrooms are all great options. For seasoning and sauces, you can pick up some gomasio, tamari, and wasabi powder.

How Healthy Japanese Food Is

How Healthy Japanese Food Is

So, we’ve seen that one of the main reasons behind the Japanese food boom worldwide is that the cuisine is considered healthy. But why is that? Let’s take a look at some of the health benefits to expect from the average Japanese-inspired diet.

• Diversity: Traditional meals combine land and sea vegetables.
  Minimal Processing: Washoku relies first and foremost on seasonal foods that require minimal processing.
• Antioxidants: Many green tea beverages are known for their high antioxidant content.
• Portion Control: Typically, meals are served in multiple small bowls rather than one large plate to encourage consuming several ingredients in moderation.

With all that being said, these benefits might not apply to modernized Japanese cuisine. Modern restaurants might adopt Western influences, which often contain more processed food and animal protein. The health benefits are tied to the traditional washoku.

Famous and Popular Japanese Dishes You Have to Try

Famous and Popular Japanese Dishes You Have to Try

Sushi is an internationally famous Japanese dish, and we love it in all its forms and shapes, from the traditional nigiri to the deconstructed chirashi.

But we’d hate to see you focused solely on sushi and missing out on a sea of divine dishes from the cuisine. So, we’ve put together a list of our top picks and sorted them by type.

Soups and Salads

Soups and Salads

Let’s kick off the list with two light options: soups and salads. Both can balance the meal while still delivering a decent nutritional boost. The salads, in particular, are quite diverse and range from traditional cucumber salads to mushroom-based blends, but we tried to narrow down the list.

Miso Soup

Miso Soup

Miso soup is an iconic dish in Japan. At its core, all miso starts with dashi stock flavored with umami-rich miso (soybean) paste. But tofu, green onions, daikon, mushrooms, and seaweed are no strangers to miso soup recipes as well.

While the instant packets aren’t too shabby, the homemade variety is just otherworldly. The fact that you get to customize it to your liking alone makes it all well worth the effort.

We’d recommend making a large batch and storing it in zip-top bags in the freezer. Some people let the soup cool to room temperature, then pour it into an ice tray for more convenient portioning.

Sumashijiru

Sumashijiru

Sumashijiru (sometimes called suimono) is a Japanese clear soup. Aside from a few floating greens and garnishing, you’ll be able to see straight down to the bowl’s bottom. Yet, it’s anything but bland. It’s actually considered an umami-flavored soup.

The recipe is simple enough to make an appearance in many home-cooked dinners. But you can use it as a palate cleanser if you’re hosting a more formal dinner. Either way, you can’t skimp on the dashi broth—the recipe is so simple that the broth quality can make or break it.

Namasu

Namasu

Namasu has all we could ask for in a salad. It’s refreshing, tangy, crunchy, colorful, and healthy. All these benefits don’t need more than two main ingredients: daikon and carrot. That said, you want to pickle your daikon and carrot in sweetened vinegar to give the dish a slightly sharp character.

Hijiki

Hijiki

Seaweed-based dishes have a reputation for being nutritious, and this salad is no exception. The hijiki salad combines brown, wild seaweed with vegetables simmered to perfection in a dashi broth.

If you’re using packaged hijiki, don’t be surprised it’s all black. Since it was processed pre-packing, the color might change a bit. It’s still edible, though. You just need to rehydrate it first, then it’s good to go next to a stir fry, steamed rice (preferably long-grain), or a bowl of soba noodles.

Starters, Sandwiches, and Sides

Starters, Sandwiches, and Sides

In Japan, the word “okazu” refers to any dish served besides rice. Yet, reducing it to a mere “side dish” isn’t accurate. The category is much more diverse than that and could range from vegetable-based dishes to protein-rich recipes.

With this in mind, we can check out some dishes that would be considered “sides” by the average Western standard. We’ve also included sandwiches and appetizer-like options here for convenience’s sake. So, let’s take a look at your top options.

Gari

Gari

Pickled ginger is a great palate cleanser for sushi and other meals that feature raw fish. It’s refreshing and only slightly spicy, which makes it all the more versatile. Just make sure not to forget the kombu for that umami flavor.

Yaki Nasu

Yaki Nasu

If pickles aren’t your thing, you might want to consider a starter or side of yaki nasu. Yaki nasu is a spicy, grilled eggplant. The dish usually combines bonito flakes and ginger, too, to complement the eggplant flavor profile.

The recipe isn’t complicated, but the key is knowing how to keep the eggplant from drying out. A properly prepared plat of yaki nasu is juicy, spicy, and chock full of flavors. Soaking the eggplants before skinning them can help boost the “fresh” taste.

Vegetable Harumaki

Vegetable Harumaki

Harumaki is a Japanese spring roll. In fact, the name breaks down to “haru,” which means “spring,” and “maki,” which means “roll.” The recipe often uses some sort of protein for the filling. However, the vegetable version of this finger food is every bit as delicious.

If you compare harumaki to the traditional Chinese spring roll, you might find it missing the intense garlic flavor. But to make up for that, the sauce is thickened with potato starch.

This leaves the veggie filling surrounded by a rich gravy-like sauce that contrasts the texture of the crispy pastry shell.

Aspara Nikumaki

Aspara Nikumaki

Aspara nikumaki is yet another famous roll in Japan, but it’s not your average spring roll at all. Rather than pastry, the shell is made with thin beef slices. The inside? It’s just two to three blanched asparagus spears. Serve it with a hot mustard dip to keep the flavor balanced.

Japanese Sando

Japanese Sando

Sando isn’t exactly a recipe. It’s more of a category of classic sandwiches, but it’s too iconic for us not to mention it here. The one thing they all have in common is that they’re typically made with crustless Japanese milk bread (shokupan).

The fillings, on the other hand, are diverse. You could grab sandos with tuna salad, eggs, cheese, or even fruit and whipped cream. Besides the versatility, sandos are easy to eat, and you might find them wrapped in convenience stores if you’re looking to grab a quick bite.

Mains

Mains

After covering the sides, we can move on to the more hearty, robust dishes served in Japan. Some mains are simmered, grilled, steamed, or fried, while others are served raw. We’ll cover the cooking techniques in depth later. For now, let’s check out some delicious recipes.

Sashimi

Sashimi

Sushi needs absolutely no introduction, but we’d like to focus on its slightly less popular sibling: sashimi. Unlike sushi, vinegared rice isn’t necessary for this seafood. Instead, all you need to do is to cut raw fish (tuna, salmon, yellowtail, flounder, etc.) into thin slices and serve them over a bed of shiso.

For the most part, sashimi is served raw. However, some fish types require processing first. You might want to freeze wild-caught salmon or age flounder.

Tamagoyaki

Tamagoyaki

You might have seen a yellow, pillowy bar served for breakfast in Japanese restaurants. Well, this is tamagoyaki, and it’s an egg roll. This staple is made by rolling thin omelet layers in a frying pan, but there’s a twist: it’s actually sweet.

That’s because the egg mixture is usually flavored with mirin, sugar, and dashi. Of course, you can customize the tamagoyaki roll with any filling you want. Think seaweed, veggies, or salmon flakes for an extra protein boost.

Oyakodon

Oyakodon

Oyakodon is common in many households, and for a perfectly good reason—it’s an incredible Japanese comfort food. Plus, it’s one of those one-bowl meals you can prepare in under an hour.

At its core, Oyakodon is a combo of chicken and eggs. But the chicken pieces are usually chopped down to bite-sized chunks and simmered with onions and a softly cooked egg in dashi. Then, the whole tender blend is served with rice to make a rich, heartwarming dish.

Gyudon

Gyudon

If you liked the idea of one-pot simmered proteins with rice in the oyakodon recipe, odds are, you’ll love gyudon. This time around, instead of using bite-sized chicken pieces, you’ll need thinly sliced beef.

Both onions and dashi make an appearance here, too. So you can expect a sauce that hits the sweet spot between sweet and savoy.

Karaage

Karaage

While we’re on the topic of comfort food, we have to mention karaage, which is the Japanese take on fried chicken. The chicken here doesn’t come in breasts, wings, or drumsticks, though.

Karaage is more of a nugget with a crispy shell covering a marinated chicken. We’d recommend serving it with Japanese mayonnaise and lemon wedges.

Katsu

Katsu

Maybe you’re not a huge fan of the bite-sized nuggets and would rather eat larger chunks of fried chicken. If that’s so, the katsu would be the way to go. Katsu is deep-fried cutlets breaded with panko.

You won’t need mayonnaise and lemon squeeze here. Chicken katsu’s natural pairing is a sweet-savory brown dipping sauce called tonkatsu. Some folks even turn this fried treat into a delicious chicken sandwich called the katsu sando.

Kare Raisu (Japanese Curry)

Kare Raisu

While curry is famously an Indian meal, it’s also a fan-favorite in Japan—so much so that some people refer to curry rice as a national dish. It’s been tweaked over the years and got a brand new name: kare raisu.

Typically, kare raise is made with short-grain white rice, which soaks up the flavor nicely. The recipe still has its iconic stew-like consistency, though. That’s because it’s thickened by roux.

The Japanese version is considered mild and savory compared to your average curry, though.

Yaki Udon

Yaki Udon

If you’re craving a stir-fry, yaki udon might be the right choice for you. “Udon” itself is a thick wheat noodle. For this recipe, you’ll fry the noodles with your choice of protein (chicken, beef, shrimp, squid, etc.) and veggies.

But you can ditch the protein and keep the udon noodle meal vegetarian. Either way, you need a savory sauce to round up the flavor.

Yakisoba

Yakisoba

Yakisoba is yet another stir-fry worth a go. But don’t let the name fool you. Yakisoba isn’t made from soba buckwheat noodles.

The recipe uses mushi chukamen, which is made with wheat flour and kansui. You’ll find chukamen in the Asian aisle of many grocery stores, and it should have a delicate texture.

Nikujaga

Nikujaga

Nikujaga is a hearty, nutritious stew that has some Western influence but still carries strong Japanese flavors. It’s a meat (like sukiyaki beef) and potato stew with dashi stock, soy sauce, sugar, and mirin. Some stir-fried carrots and onions are also thrown into the mix.

Then, the colorful nikujaga stew is served next to steamed Japanese white rice. Note that many recipes use gelatinous shirataki noodles in the stew for more body. In these cases, it’s important to blanch the noodles for a minute to tone down the aroma.

Bread, Pastries, and Dessert

Bread, Pastries, and Dessert

While dessert and bread might not be essential in every meal in Japan, they’re still worth exploring.

They can help you understand the food culture in the country. Additionally, some of them are unique, and it would be hard to resist biting into a bun with a melon-like crust or a bean paste that’s somehow sweet.

Yudane

Yudane

Think of yudane as a sort of boiled dough. The recipe calls for scaling the bread flour with water to create a roux as a base for the bread. The result? An incredibly soft loaf of white bread that works like a charm next to half-boiled eggs for breakfast.

Melonpan

Melonpan

Edging slightly into the sweet side of the spectrum is the Japanese melon bread. While there are absolutely no melons involved here, the bread is still every bit worth trying. The grid line-marked, meringue-coated bun shell is crispy and covers a sweet, fluffy bread on the inside.

Mizu Yokan

Mizu Yokan

One of the famous treats served for tea time in the summer in Japan is the refreshing mizu yokan. The dish is a firm block of chilled red bean jelly, which might not sound like dessert at first. But once you take a bite of the sweet azuki bean jelly, you’ll see why it works so well as a dessert.

For the best flavor match, we’d recommend pairing the mizu yokan with some matcha. The cold, sweet treat will contrast the mostly bitter matcha perfectly. If you want to go the extra mile and work on the texture balance as well, consider using the recipe variation with chopped chestnuts.

Anpan

Anpan

Somewhere between bread and dessert pastries is the original anpan. It’s basically a bun stuffed with nothing other than the classic red bean paste. If you’re browsing a bakery’s display in Japan, look for the bun with poppy or black sesame seeds garnishing—that’s the anpan.

Dorayaki

Dorayaki

Keeping up with the theme of bean-based treats, we have the dorayaki. Dorayaki is a sort of mini honey pancake stuffed with red bean paste. It’s soft on the outside and slightly chewy, sweet, and earthy as you bite into the center.

It’s not all that hard to make, though. You don’t have to stuff the pancake batter at all. You just need to cook smallish pancakes individually, then assemble the dorayaki using two slices with a scoop of paste in the center. Don’t forget to cover it with plastic wrap if you won’t serve it right away.

Shu Cream

Shu Cream

As you’ve probably guessed from the name, this dessert is inspired by the French choux cream pastry. Shu cream is a light, airy puff filled with custard. For garnish, the baker dusts the crispy exterior with confectioner sugar.

Secret Recipe Tips

Secret Recipe Tips

Cooking in Japanese culture follows a general theme of “fives,” covering the color, flavors, and cooking techniques. This “three fives” is the secret behind many brilliant dishes. However, there are a few other tips and tricks that can help you beginners. Let’s check some of them.

Familiarize Yourself With the Goho

Familiarize Yourself With the Goho

Japanese cuisine is as diverse as can be. But, for simplicity’s sake, we can split the recipes into four main cooking styles: niru, musu, yaku, and ageru.

The sooner you familiarize yourself with these techniques, the sooner you’ll be able to choose, prepare, and serve full Japanese meals. Here’s a quick overview:

• Niru: This technique is all about simmering. Usually, you drop the ingredients into dashi or water and let them soften and soak up the broth’s flavors.
• Musu: Musu-based recipes, like chawanmushi, rely on steaming ingredients in tightly closed stacked box-like pots to preserve the aroma and moisture.
• Yaku: To “yaku” something is to cook it over direct (or semi-direct) heat, like how you grill teriyaki chicken. The grill here, however, doesn’t have the same smokiness as the typical American BBQ.
• Ageru: It means deep-frying, usually in oil and fat. This Japanese cooking method works like a charm for karaage and katsu.

There’s also nama, which means cutting ingredients to be served raw. So, yes, it technically isn’t a “cooking” technique, but it’s still vital for anyone who wants to get into Japanese cuisine.

After all, skillful knife control is what helps chefs serve visually appealing dishes like namasu. Together, niru, musu, yaku, ageru, and nama make up the five techniques called the goho.

Balance Your Gomi

Balance Your Gomi

Japanese cuisine also relies on five flavors, which are referred to as the gomi. You’ve probably guessed that those tastes are sweet, sour, salty, bitter, and, of course, umami. The first four flavors are fairly easy to work into recipes, but things get tricky around the fifth Japanese taste.

Chemically speaking, the meaty umami flavor breaks down to glutamates, especially glutamic acid and monosodium glutamate. Kombu kelp, dried bonito, mirin, miso, shellfish, dried shiitake mushrooms, and dashi can all help you create that intense savory essence.

Keep in Mind that Colors Matter

Keep in Mind that Colors Matter

Japanese cuisine doesn’t neglect the visual aspect of the cuisine at all. In fact, the plating is based on the goshiki color concept, which again revolves around the theme of fives. The colors you’ll be working with are red, yellow, white, green, and black.

Aside from the visual appeal, goshiki is thought to have some health benefits. That’s not surprising since you’ll use a range of ingredients in your recipes to keep the five colors balanced. From finely chopped onions to a garnish of sesame seed, there are plenty of options here.

Don’t Be Scared to Switch Some Ingredients Here and There

Don’t Be Scared to Switch Some Ingredients Here and There

While Asian stores (online and brick-and-mortar ones) are getting more popular, you might still struggle to find some authentic Japanese ingredients. In this case, it would be okay to use substitutions.

Just be smart about your swaps to keep the meal as close to the real thing as possible. Here are a few alternatives to consider:

• Mirin: Using one teaspoon of sugar with one tablespoon of water could replace mirin for each tablespoon of mirin.
• Rice Vinegar: Use white vinegar for recipes that call for rice vinegar. Just reduce the portion a bit since it’s tangier.
• Meat: Use tofu, seaweed, or mushrooms instead of meat to turn the meal vegetarian.
  Ponzo: Mix equal parts soy sauce with fresh lemon juice.

Invest in a Good Fine Mesh Skimmer

Invest in a Good Fine Mesh Skimmer

There are a few must-have tools for cooking Japanese recipes. However, the fine mesh skimmer comes high on the list. Since dashi broth is a cornerstone in the cuisine, you’ll want to use it to skim the scum and fat off of the top to serve clean, refined dishes.

Besides the skimmer, it’s also wise to grab a strainer and muddler (for miso soup). Suribachi and surikogi (a sort of mortar and pestle set) will also help you make neri goma (sesame paste). Keep in mind that neri goma works well as a dipping sauce or as a dressing for salads.

Don’t Throw Your Leftovers

Don’t Throw Your Leftovers

A bit of meal prep can go a long way in Japanese cuisine. Yet, every now and then, you’ll end up with leftovers. Now, you have three options: throw them away and move on to the planned meal for that day, eat them as-is, or revamp them.

Wasting food with solution number one isn’t ideal. The second option can be inconvenient because meals lose their freshness and punch over time. We’d recommend going with the third solution and turning your leftovers into a yakisoba.

Manage Fried Food’s Texture

Manage Fried Food’s Texture

Many recipes rely on pan-frying, from chicken teriyaki to fried rice. However, it’s easy to lose the texture if you’re not careful. Chicken bits might end up soggy, and veggies could be served undercooked.

To avoid these issues, get your pan hot enough and dry all the ingredients before dropping them into the pan. The tiny amounts of water left clinging to your veggies could bring down the temperature just enough to ruin the whole stir-fry mix.

Beverages

Beverages

Green tea is hands down the most popular beverage in Japan. We’re not just talking about the regular packets you pick up at the store and prepare using a kettle.

Japanese green tea is much more diverse than that. In Japan, there are no less than 20 types of green tea to choose from.

Sencha is one of the most popular options, and it’s known for its refreshing sweetness and mild astringency level.

To make the perfect cup of sencha, you need to steep the leaves at 158°F for one to two minutes. Besides sencha, there’s also the sweet gyokuro, the grassy genmaicha, low-caffeine houjicha, and the bold aracha.

Of course, we can’t talk about iconic green tea beverages without mentioning matcha. With a savory umami flavor and a brilliant shade of green, matcha makes a fantastic drink, either hot or as a cold latte.

It’s also possible to use the matcha powder in your Western-style smoothies for a health boost.

If you’d rather not rely on green tea for your drinks, you could opt for mugicha. Mugicha tea is made with roasted barley grains and delivers some desirable bitterness. It’s not all that different from coffee, but it’s caffeine-free. You can have it cold or hot, too.

Maybe you’re in a rush and can’t whip up a cup of tea? Well, vending machines and convenience stores in Japan usually offer a range of canned coffee. You could also find a specialized Yakult (a famous probiotic drink) machine around the corner.

Ingredients

Ingredients

We’ll talk later about how seasonality is a main characteristic of the food culture in Japan. For now, let’s take a look at some essentials that you’ll need to start cooking washoku-insipred meals. Odds are, many of these ingredients will be readily available in Asian stores near you.

• Rice: To make homemade sushi, you’ll need Japanese short-grain rice. These grains are plump enough to cling together without turning mushy when vinegared.
• Noodles: Buckwheat (soba), slippery udon, and chuka (Chinese-style) noodles are all staples.
• Miso: There are many varieties, but yellow miso might be a good place to start.
• Sesame Oil: Whether you opt for a roasted variety or not, the finishing oil can add a hint of nutty aroma to your dishes.
• Seaweed: Nori is essential for sushi recipes, while wakame seaweed makes a brilliant salad along with some sesame oil
• Kombu: This kelp is vital for the ubiquitous dashi stock.
• Bonito Flakes: These fish flakes can also be used for homemade dashi soup stock, along with an array of authentic recipes. It’s also a good topping for rice dishes.
• Panko: Compared to regular bread crumbs, panko has lighter, airier flakes that don’t soak up too much grease.
• Shoyo: Japanese soy sauce is different from other varieties, and it works well as a base for dipping sauces.
• Lotus Root: You can turn into a kinpira renkon stir fry, bursting with flavors.
• Curry Roux: To thicken your Japanese curry, pick up some pre-packaged curry roux from the store. Alternatively, you can make it at home using butter, all-purpose flour, garam masala, cayenne peppers, and curry powder.

Herbs and Spices

Herbs and Spices

One of the popular powdered spices used in Japanese dishes is shichimi togarashi. It’s sometimes referred to as the Japanese seven-spice mix.

That’s because it’s usually made with a blend of sesame seeds (white and black), sansho pepper, red chili flakes, nori seaweed, poppy seeds, and dried orange peels.

There’s also the ichimi togarashi, which is much simpler than the shichimi mix. It’s just ground red chili pepper. If you can handle the heat, we recommend sprinkling it over noodles, rice, and salads.

If you want something with a fiery kick for your pickles, consider using karashi. It’s made with crushed mustard seeds. You’ll find it as a powder or a paste, and you can always mix the blend with mayonnaise or miso to customize your dipping sauce.

Besides the spice blends, it’s a good idea to stock up on ginger (fresh, not powdered). You can grate and serve it with seafood recipes to add a refreshing quality. Meanwhile, mitsuba leaves are great for garnishing.

Japanese Food Culture

Japanese Food Culture

Culinary traditions are a huge part of Japanese culture. In fact, washoku is on UNESCO’s list of intangible heritage. That makes a lot of sense when you consider that food is intertwined with a lot of celebrations and festivities in Japan.

Eating Habits

Eating Habits

Of course, Japan’s location puts a lot of emphasis on seafood. But, as we’ve mentioned earlier, washoku is all about consuming seasonal foods.

So, you might see bamboo shoots and beans making an appearance around spring. Meanwhile, sweetfish and conger eels are popular in the summer.

Ingredients like matsutake mushrooms, sweet potatoes, salmon, and saury shape the rich autumn cuisine. Finally, cabbages, leeks, burdock roots, citrus, and the iconic daikon radish pop to the scene in the winter. Crabs and oysters are used to make warming meals, too.

Japanese culture also stresses that quality matters more than quantity. For one, some people believe that they only need till they’re 80 percent full. Plus, many meals revolve around bite-sized servings and rotating between smaller bowls.

But seasonality and portioning aren’t the only standout features in Japanese food culture. Some restaurants favor the traditional tatami floor setting. In this case, you’ll find a low table surrounded by cushions.

Other sushi restaurants in Japan feature converter-belt serving styles, known as the kaitenzushi. However, even then, you’ll likely be able to choose to sit at the table rather than the counter.

Meal Structure

Meal Structure

The average Japanese meal combines one stable food (steamed rice, ramen, or udon noodles) with one serving of soup, one main protein dish, and a couple of side dishes (pickles and vegetables).

But you might come across the “one soup, three sides” notion and get a little confused—you shouldn’t.

When people say “three sides,” they’re lumping one main dish and two true sides under one umbrella term. Of course, rice is a given in almost any meal. So, it goes without saying that the phrase means “one soup, three sides next to a bowl of rice.”

The meal structure doesn’t follow the Western traditions where each course/dish is served separately. More often than not, you’ll find several dishes served at once. You just rotate between them.

Dessert could follow, but it’s optional. Typically, the host serves tea to conclude the meal. Snacks aren’t all that common and are only consumed in moderation.

For reference, though, the haute kaiseki dining experience tends to have a slightly different structure. The meals are split into courses. Moreover, the sides can be tweaked at the chef’s discretion and based on seasonality.

Etiquette

Etiquette

Many Japanese people understand that foreigners might not be aware of the traditions and practices. So, they tend to be forgiving with a faux pas or two.

Still, it’s good to understand the basics and do your best not to offend anyone. Here are seven tips to remember when you’re eating in Japan:

• Say “itadakimasu” first. In Japanese, “itadakimasu” roughly means “thank you for the food” “or “I humbly eat or receive,” and it’s polite to say it before you start eating.
• Don’t step on the tatami with your shoe. If the dining room features a traditional tatami floor, you need to take off your shoes/slippers first.
• Never dip rice into soy sauce. While eating sushi, dip only the fish into the sauce.
• Miso isn’t to be treated like a regular soup. Instead of using a spoon to slurp the miso, you need to bring the bowl to your mouth and sip from it directly, and then you can pick up the solid ingredients with your chopsticks.
• Use the chopstick rest. Don’t leave your chopsticks on the table or stick them upright into the rice. If there’s no rest, lay the stick neatly over the plate/bowl without crossing them into an “X” shape.
• Tipping isn’t necessary. It’s not customary to tip the staff in a Japanese restaurant. Some people will outright refuse to accept the money.
• End with “gochisou sama.” In Japan, saying “gochisou sama” is a way to show the host that you’re full and happy with the meal.

(0 votes, average: 0.00 out of 5)
You need to be a registered member to rate this.

Loading...