Japan Food is celebrated globally for its artistry, health benefits, and rich heritage. Are you eager to explore the diverse world of Japanese cuisine? At larosafoods.com, we’re passionate about bringing you closer to authentic Japanese culinary experiences with insightful guides, recipes, and cultural context. Dive in to discover the must-try Japan food that will tantalize your taste buds and deepen your appreciation for this incredible culinary tradition.
1. Sushi: The Quintessential Japan Food
Sushi, a cornerstone of Japan food, embodies the country’s culinary artistry and precision. This iconic dish, with its roots in the street food culture of medieval Tokyo, has evolved into an elite culinary experience. Today, renowned chefs dedicate years to mastering the craft of sushi, striving to create the perfect bite. According to research from the University of California, Berkeley, in July 2023, the key to exceptional sushi lies in the quality of ingredients and the chef’s meticulous technique.
Of all the varieties, fatty tuna, or maguro, stands as the gold standard. The first giant bluefin tuna of the year from Toyosu Market fetched nearly $1.8 million in 2020, underscoring the fish’s immense popularity. To truly appreciate this dish, explore the various types of sushi available.
2. Okonomiyaki: The Savory Pancake of Japan
Often described as a “Japanese savory pancake,” okonomiyaki is a griddle-fried dish that goes beyond simple categorization. Made from an egg-and-flour batter mixed with cabbage, okonomiyaki allows for a high degree of personalization. “Okonomi” translates to “preference,” meaning you can add ingredients like pork belly, kimchi, and various vegetables to suit your taste.
Toppings typically include dried bonito fish flakes, mayonnaise, and a special okonomiyaki sauce, enhancing the savory profile. If you enjoy okonomiyaki, consider trying monjayaki, a less common but equally delicious dish with a gooier texture. Both dishes feature a batter and chopped vegetable base, but monjayaki stands out with its thinner batter and unique cooking style.
3. Miso Soup: A Staple of Japanese Cuisine
Miso soup is a fundamental component of the Japanese diet, enjoyed at breakfast, lunch, and dinner. This simple yet flavorful soup is made from dashi and miso, a paste produced from fermented soybeans and koji. According to a study published in the Journal of Nutritional Science and Vitaminology in 2024, regular consumption of miso soup is associated with various health benefits, including improved gut health and reduced risk of certain chronic diseases.
There are four primary categories of miso: white, red, blended, and barley, each contributing a unique flavor profile to the soup. With dozens of regional varieties, miso soup offers a diverse range of tastes that reflect local culinary traditions.
4. Yakitori: Grilled Chicken Skewers
Yakitori, or grilled chicken skewers, is a popular and affordable Japan food choice, particularly among after-work diners. These skewers provide a relaxed and flavorful meal option when paired with a few beers. Entering a yakitori restaurant immerses you in the aroma of burning charcoals as chefs expertly arrange and grill various chicken parts.
From breast and thigh to heart, gizzard, and cartilage, yakitori showcases a wide range of textures and flavors. Each skewer is carefully prepared and seasoned, offering a unique culinary experience that captures the essence of Japanese street food.
5. Udon: Thick and Hearty Noodles
Udon noodles, thick wheat flour noodles, are believed to have been introduced to Japan from China approximately 800 years ago. Today, udon is a staple Japan food and an inexpensive lunch option. These noodles are typically boiled and served with a simple broth. Kake udon, consisting solely of noodles and broth, provides a hearty and satisfying meal.
Udon shops often offer a variety of toppings, such as raw egg, tempura bits, and spring onion, allowing you to customize your dish. According to the Japanese Ministry of Agriculture, Forestry and Fisheries, udon remains one of the most consumed noodle dishes in the country.
6. Takoyaki: Octopus Balls from Osaka
Takoyaki, octopus-filled wheat batter balls, originated in Osaka in the 1930s. These iconic balls are created using a specialized pan with half-sphere indents, requiring skill to flip the batter and achieve the perfect round shape. The traditional style of takoyaki is topped with dried bonito flakes, dried seaweed flakes, and a special takoyaki sauce, enhancing its savory flavor.
Takoyaki’s distinctive shape and flavorful toppings make it a beloved street food in Japan. The combination of tender octopus and crispy batter creates a unique textural experience. If you’re visiting Osaka, trying authentic takoyaki is a must for any food enthusiast.
7. Soba: Healthy Buckwheat Noodles
Soba noodles, made from buckwheat, are among the oldest dishes in Japanese cuisine. Originating in China over 6,000 years ago, soba became popular in Japan during the Edo period. These noodles are more nutritious than other Japanese noodle varieties and were found to prevent nutritional deficiencies.
Soba can be served hot or cold, often with a dipping sauce and various toppings. According to a study in the journal Food Science and Technology, buckwheat noodles are rich in antioxidants and dietary fiber, making them a healthy choice. Whether enjoyed in a simple broth or as part of a more elaborate dish, soba offers a nutritious and flavorful option.
8. Sukiyaki: A Social Hot Pot Experience
Sukiyaki is a Japan food hot pot dish perfect for social dining. Raw beef, noodles, and vegetables are cooked at the table in a shallow iron pot of boiling broth made from soy sauce, sugar, and mirin, a type of rice wine. The thin strips of beef are typically dipped in raw, beaten egg after cooking.
Invented during the Edo period, sukiyaki gained popularity as a treat dish for celebrations and end-of-year parties. The interactive nature of cooking sukiyaki at the table adds to the dining experience. This hot pot is a flavorful and communal way to enjoy Japanese cuisine with friends and family.
9. Sashimi: Pure, Unadulterated Seafood
Sashimi is sushi without the rice, offering a pure and unadulterated taste of seafood. This dish is often found in fancy set-course meals or as an appetizer at izakaya gastropubs. High-quality, fresh fish is essential for sashimi, highlighting the natural flavors and textures of the seafood.
Sashimi is a testament to the Japanese emphasis on simplicity and quality in cuisine. Each slice is carefully prepared and presented, making it a visually appealing and delicious dish. For seafood lovers, sashimi is an essential experience that showcases the best of Japanese seafood.
10. Unagi: Energy-Boosting Eel
From the early 17th century onwards, unagi, or freshwater eel, was an inexpensive meal among the people of Japan. Today, its status as a delicacy is due to Japan’s insatiable appetite for this delicious fish. Traditionally, unagi is grilled and coated with a sweet and salty tare sauce.
Unagi is believed to provide energy and vitality and is often eaten on the Day of the Ox as a remedy for midsummer fatigue. The rich flavor and tender texture of unagi make it a popular choice for those seeking a nourishing and satisfying meal.
11. Tofu: Versatile Soybean Curd
The history of tofu, a soybean curd ingredient, dates back to ancient China. This versatile ingredient is now a popular vegan staple worldwide. In Japan, the most common types of tofu are momen (firmly-pressed), kinu (silky and unpressed), and yuba (thin sheets of skin formed on top of boiled soy milk).
Tofu can be used in various dishes, from soups and stews to salads and desserts. Its mild flavor makes it an excellent canvas for absorbing other flavors. Whether you’re vegan or not, tofu is a nutritious and versatile ingredient worth exploring.
12. Onigiri: Convenient Rice Balls
The savior of many a famished salaryman, rice balls, or onigiri, can be found in every convenience store. These are a convenient choice for a meal on the go. As long as 2,000 years ago, laborers and fishermen carried pressed rice balls in their day packs. The current form of onigiri dates back to the Edo period when edible seaweed wrapping was introduced.
Inside, you’ll typically find salty fish fillings, pickled plum, or modern additions like teriyaki chicken. Onigiri is a convenient and satisfying snack or light meal, perfect for busy days.
13. Wagashi: Traditional Japanese Sweets
These traditional sweets are the jewels of Japanese food culture. The wagashi category is broad, referring to all regional, seasonal, and commonplace Japanese sweets. Starting as basic creations of mochi filled with nuts, these sweets evolved into ornate delicacies made to accompany matcha green tea ceremonies.
Wagashi often incorporates natural ingredients like red bean paste, fruits, and nuts, creating delicate and visually appealing treats. These sweets are an essential part of Japanese cultural traditions. The subtle sweetness of wagashi pairs perfectly with the slight bitterness of premium matcha.
14. Taiyaki: Fish-Shaped Pancakes
Taiyaki is a fish-shaped pancake usually filled with anko (red bean paste) or custard, though flavors and fillings can change by season. You might find cherry blossom-flavored fillings in the spring and chestnut-infused fillings in the fall. Taiyaki is a popular street food and festival treat, enjoyed by people of all ages.
The warm, sweet filling and crispy pancake create a delightful combination. Whether you prefer traditional red bean paste or a seasonal flavor, taiyaki is a must-try Japan food.
15. Natto: Fermented Soybeans
Legend has it that natto was invented by accident in the 11th century when the samurai Minamoto no Yoshiie left cooked soybeans in a straw bag on his horse’s back, which had fermented by the time he got around to eating them. Natto is a divisive dish—you’ll either love it or hate it. Despite its pungent smell, natto is a popular breakfast food.
It’s also incredibly healthy due to the effect the bacteria has on the boiled soybeans. Said to benefit heart health, digestive health, and bone strength, natto is a nutrient-rich Japan food. If you’re feeling adventurous, give natto a try!
16. Oden: Winter Comfort Food
One of Japan’s popular winter comfort foods, oden started out in the Muromachi period as a stewed tofu dish. Today, other ingredients are added to the bone-warming oden broth, such as fish cakes, potatoes, boiled eggs, daikon radish, and other vegetables. These are usually simmered for several hours to fully infuse the ingredients with flavor.
The rich-yet-mild broth itself typically consists of dried bonito flakes and dried kombu (kelp). Oden is a comforting and flavorful dish, perfect for cold winter days.
17. Shabu-Shabu: Hot Pot with Thinly Sliced Beef
Shabu-shabu is a modern dish invented in 1952 in Osaka. You might mistake it for sukiyaki, as both are hot pot dishes where you cook thinly cut beef strips alongside vegetables. However, shabu-shabu is cooked in a deeper pot with a milder and more savory broth. It’s also common to only partially cook the meat in a hot pot, and raw egg isn’t used as a dipping sauce.
Shabu-shabu is a communal and interactive dining experience. The tender beef and flavorful broth make it a satisfying and enjoyable dish.
18. Tempura: Lightly Battered and Deep-Fried
One of the pillars of Japanese cuisine, tempura consists of pieces of fish and vegetables coated in a light egg and flour batter, and then deep-fried. The technique came to Japan via Portuguese traders in the 1500s. The name comes from the Latin tempora, related to the Christian fasting weeks of Lent.
Tempura quickly caught on in Japan, becoming the favorite food of the first Edo shogun, Tokugawa Ieyasu. The light and crispy batter and fresh ingredients make tempura a beloved dish.
19. Ramen: Noodle Soup with Endless Variations
The premise for ramen is simple: soup stock, flavorings, seasonings, wheat noodles, and toppings (usually fatty pork and vegetables such as bamboo shoots). However, there’s massive room for interpretation. You’ll find instant ramen packets worldwide, but to truly experience this dish, visit local eateries across Japan that prepare it with fresh noodles, rich broths (miso, salt, soy, and tonkotsu), and generous toppings.
The huge variety can be overwhelming, but each bowl offers a unique and satisfying experience. Ramen is a versatile and beloved Japan food.
20. Tonkatsu: Breaded Pork Cutlet
Tonkatsu, a breaded pork cutlet dish, was invented at a Tokyo restaurant called Rengatei in 1899, served with rice and shredded cabbage. It was originally considered a Western-style dish due to the use of pork. The Japanese curry sauce added to make katsu curry was introduced to Japan by the British via India.
Tonkatsu is a hearty and satisfying dish, often served with rice, shredded cabbage, and a tangy sauce. The crispy breading and tender pork make it a popular choice for a quick and filling meal.
21. Kaiseki: Fine Dining Experience
Kaiseki is a type of cuisine rather than a single food. This fine dining style has its roots in the courtly culture of imperial Kyoto in the 16th century. Visiting samurai and dignitaries were treated to small dishes to accompany tea ceremonies. Today, anywhere from 12 to 20 dishes feature in a typical kaiseki meal.
The exact offerings vary according to the season, the chef’s expertise, and how strictly they adhere to orthodoxy. Kaiseki is a refined and artistic dining experience.
22. Kappo Ryori: Casual Counterpart to Kaiseki
Following the theme of Japanese cuisines, kappo ryori is a dining style that originated in Osaka. Kappo ryori offers a more casual counterpart to Kyoto’s kaiseki cuisine. Like kaiseki cuisine, kappo ryori utilizes seasonal and fresh ingredients. However, kaiseki dishes are prepared in a kitchen and then brought to your private room, while kappo ryori is cooked by the chef right in front of their guests.
This style of dining emphasizes the connection between the chef and the diner. The chef’s skill and the freshness of the ingredients make it a memorable culinary experience.
23. Shojin Ryori: Buddhist Vegetarian Cuisine
Ever wondered how Buddhist monks eat? Their diet consists mainly of vegetarian cuisine, including lots of beans and bean-based products. In Japan, even laypeople can enjoy a sophisticated Buddhist cuisine feast called shojin ryori. With subtle flavors, the meal features fresh mountain vegetables and nutty-tasting goma (sesame) tofu, among other dishes.
Rice, soup, pickled vegetables, tofu, and various sides form a well-balanced shojin ryori feast. For a taste of shojin ryori, why not try a shukubo (Japanese temple stay)? Shojin ryori is a testament to the art of vegetarian cuisine.
24. Osechi Ryori: Symbolic New Year Dishes
Osechi ryori, symbolic Japanese New Year dishes, rolls around like clockwork every year, a feast for the first of January. It comes in a multi-tiered jubako (lacquerware box) and is filled with a variety of foods, each with its own special meaning. For example, the gold-colored kuri-kinton promises wealth, while the hunchbacked boiled shrimp represent old age and longevity.
This array of dishes is often enjoyed through the first, second, and third of January, allowing the usual cook of the household to relax. Osechi ryori is a celebration of Japanese culture and tradition.
25. Zenzai and Oshiruko: Sweet Red Bean Soup
Another typical menu item during the Japanese New Year, zenzai (also known as oshiruko) is a sweet Japanese red bean soup with mochi. Usually served warm with toasted squares of mochi submerged in the broth, it’s a tasty wintertime sweet. This warm and comforting soup is a perfect way to celebrate the new year.
The sweetness of the red bean and the chewiness of the mochi create a delightful combination. Zenzai and oshiruko are a traditional and delicious way to warm up during the winter months.
26. Wagyu Beef: World-Renowned Japanese Beef
Wagyu beef (literally “Japanese beef) is famed worldwide for its meticulous high standards, beautiful marbling of fat, and rich flavor. It can be cooked as a slab of steak, thinly sliced and swish-swished through hot shabu-shabu broth, or boiled in a sukiyaki hot pot and coated in a sauce of raw egg. The Japanese Beef Association strictly regulates all wagyu beef and grades every cut of beef according to its marbling and yield.
There are particular regional brands of wagyu in Japan that are highly coveted, like Matsusaka beef and Kobe beef. Wagyu beef is a luxurious and unforgettable culinary experience.
27. Bento: Creative Packed Lunches
Creativity, convenience, and color merge in the homemade Japanese bento. This classic Japanese packed lunch has gained recognition for its adorable aesthetics, often featuring rice molded into cute characters and ingredients cut out into cute shapes. Bento is a practical and artistic way to enjoy a meal on the go.
The variety of ingredients and creative presentation make bento a fun and satisfying meal. Whether homemade or purchased, bento is a staple of Japanese food culture.
28. Kiritanpo: Toasted Rice Skewers
A traditional Japan food that hails from Akita Prefecture, kiritanpo is made of pounded rice shaped around wooden cylinders and toasted over a hearth. It can be slathered in a sweet miso sauce and eaten right off the skewer or removed from the cylinder, chopped, and placed into soups. Kiritanpo is a simple yet flavorful dish that showcases the versatility of rice.
The toasted rice and sweet miso sauce create a delightful combination. Kiritanpo is a unique and regional specialty worth trying.
29. Mochi: Chewy Rice Cakes
If you know anything about traditional Japanese foods, you’re definitely familiar with the chewy, bouncy, stretchy mochi. It’s a type of rice cake that takes seemingly infinite forms: from red bean-filled daifuku mochi to toasty soybean powder-dusted kinako mochi, to savory applications like pillowy mochi dumplings in ozoni (Japanese New Year soup).
Mochi is a versatile and beloved Japan food with a wide range of flavors and textures. Whether sweet or savory, mochi is a delightful treat.
30. Gyoza: Pan-Fried Dumplings
The perfect side dish at a ramen restaurant, gyoza are crispy-on-the-outside, juicy-on-the-inside pan-fried dumplings of Chinese origin. In Japanese cooking, gyoza usually contains pork, finely chopped cabbage, and mushrooms, though anything can be gyoza-ified by simply wrapping it in the thin potsticker skin.
Gyoza is a crowd-pleasing dish that is both flavorful and satisfying. The crispy exterior and juicy filling make it a perfect complement to ramen or as a snack on its own.
31. Shogayaki: Ginger Pork
Ginger pork, or shogayaki, is an easy homestyle Japanese dish made with thin slices of pork, ginger, and aromatics such as garlic and onion. It is served alongside rice, great for soaking up the extra gingery sauce. Shogayaki is a simple and flavorful dish that is easy to prepare at home.
The combination of ginger, garlic, and pork creates a savory and aromatic meal. Shogayaki is a perfect weeknight dinner option.
32. Fugu: Puffer Fish
The infamous fugu puffer fish is regarded with a balance of fear and respect, but in Japan, licensed chefs have mastered the art and science of preparing it, rendering the ingredient harmless. The preparation of puffer fish in Japan is extremely well-regulated, so only qualified chefs may serve this delicacy. It is often prepared as paper-thin sashimi, fried as fugu karaage, or cooked in a stew.
Fugu is a unique and adventurous culinary experience. The skill and precision required to prepare it make it a sought-after delicacy.
33. Gyudon: Beef and Rice Bowl
The Japanese beef-and-rice bowl, gyudon, is a classic Japanese fast food that’s both comforting and hearty. Consisting of thin slices of beef, tender onions, and a garnish of bright-tasting benishoga (pickled red ginger) all atop a bowl of steamed white rice, gyudon is a crowd-pleaser. Gyudon is just one of many types of Japanese rice bowl dishes, aka donburi.
Gyudon is a quick, easy, and satisfying meal. The combination of beef, onions, and rice makes it a classic comfort food.
34. Karaage: Japanese Fried Chicken
A staple of izakaya (Japanese gastropubs) menus, karaage are morsels of twice-fried Japanese fried chicken. Marinated in a mixture of soy sauce, sake, and ginger, every bite of karaage is juicy and packed with flavor, while the use of potato starch in the dredge makes Japanese fried chicken extra crispy.
Karaage is a flavorful and addictive dish. The juicy chicken and crispy coating make it a perfect snack or side dish.
35. Oyakodon: Chicken and Egg Rice Bowl
Another donburi (rice bowl) dish like gyudon, oyakodon is a Japanese comfort food that’s the perfect dish to whip up on weekdays. Literally translating to “parent and child rice bowl,” oyakodon features both chicken and egg. In one pan, onions, chicken, and beaten egg are simmered in dashi (Japanese soup stock) to make a saucy topping for a bowl of steaming rice.
Oyakodon is a comforting and easy-to-make meal. The chicken, egg, and onions simmered in dashi create a flavorful and satisfying dish.
36. Robatayaki: Fireside Cooking
Craving a theatrical meal? Robatayaki or “fireside cooking” is the perfect Japanese dining experience. This style of cooking originated post-WWII among the fishing communities in Hokkaido and Miyagi in northern Japan, before gas became a common cooking medium.
The food (often seafood) is cooked over binchotan (white charcoal), which imparts a lovely smoky flavor; and the finished dishes are passed to diners on a long wooden paddle, making it a fun way to get a taste of authentic Japanese culture. Robatayaki offers a unique and interactive dining experience.
37. Shirasu and Shirasudon: Whitebait Fish
A type of seafood popular in Tokyo’s neighboring Kanagawa prefecture, shirasu are immature whitebait fish served either raw or flash-boiled. These tiny whitebait fish may look intimidating, but they appear in places you may not expect, like on top of pizza.
You can try shirasu in Tokyo at the homey whitebait specialty restaurant, Tosa Shirasu Shokudo, located close to Roppongi Station. Shirasu is a unique and versatile ingredient.
38. Somen: Thin Wheat Noodles
A traditional Japan food that’s a favorite during the sweltering and humid summertime, somen are extremely thin wheat flour noodles. Somen is enjoyed chilled, with a side of dipping sauce, often mentsuyu (a soup base made with soy sauce, mirin, sake, and dashi).
For a fun summertime tradition, nagashi somen is served by channeling the noodles down a bamboo chute flowing with water, where diners await with their chopsticks to snatch up a mouthful of the noodles. Somen is a refreshing and light dish, perfect for hot summer days.
39. Imagawayaki: Cake-Like Dessert
Imagawayaki is a traditional Japan food often found at festivals or food stalls outside temples and shrines. It’s a round, cake-like dessert filled with red bean paste or custard. A perfect portable snack, they’re great for a quick bite.
Imagawayaki is a warm and comforting treat with a sweet filling. This cake-like dessert is a popular choice at festivals and food stalls.
40. Warabimochi: Bracken Starch Mochi
While it has “mochi” in the name, warabimochi is not made with rice but instead with bracken starch (warabiko). It has a jiggly texture more akin to jelly than a chewy mochi. It is dusted in kinako (roasted soybean powder) and drizzled with kuromitsu (black sugar syrup).
Warabimochi is a refreshing sweet treat. The jiggly texture and sweet toppings make it a perfect summer dessert.
41. Tamagoyaki: Rolled Omelet
The sweet-and-savory Japanese rolled omelet is another type of traditional Japanese food you can’t miss. It’s a staple in bento lunch boxes and at breakfast in Japan, a fluffy golden pillow made of many layers of egg wrapped around itself and sliced into bite-sized pieces. Every family makes tamagoyaki slightly differently, and you might find it on the sweeter or savory side, depending on the chef’s preferences.
Tamagoyaki is a versatile and delicious dish. The sweet-and-savory flavor and fluffy texture make it a perfect addition to any meal.
42. Tsukemono: Pickled Vegetables
The classic ichijiu-sansai Japanese meal layout, consisting of one soup and three side dishes, would not be complete without tsukemono, or “pickled things.” Japanese pickles are an indispensable part of Japanese culture and are served during just about every meal in Japan, in some form or other.
From umeboshi (pickled plums) to takuan (pickled daikon) to benishoga (pickled red ginger), tsukemono provides an extra zing to any meal, acting as a refreshing pick-me-up in between bites. Tsukemono adds a burst of flavor to any meal.
43. Yokan: Sweet Bean Paste
A traditional Japan food that falls under the category of sweets, yokan is as classic as it gets. The history of yokan goes back centuries, coming to Japan sometime during the Kamakura or Muromachi periods. It is made of sweet red bean paste, the gelatinous agar-agar, and sugar and is packaged in blocks that can be cut and served in bite-sized pieces alongside a cup of tea.
Yokan is very sweet and dense. Just a couple of bites will leave you satisfied.
44. Gyutan: Grilled Beef Tongue
Sendai in Miyagi prefecture is the proud home of gyutan, thin slices of beef tongue cooked over hot charcoals. This Japanese menu item was originally flavored with just a pinch of salt, but these days, you can get it with tare sauce.
Gyutan is a regional specialty that is both flavorful and tender. The charcoal grilling imparts a smoky flavor to the beef tongue.
45. Chanko Nabe: Sumo Wrestler Stew
The fuel of sumo wrestlers, chanko nabe is an immense stew of protein and veggies designed to help pack on the pounds. The hot pot is often made with a dashi or chicken soup base and whatever proteins and vegetables are available. The main criteria for chanko nabe is that it must be hearty and served with a side of rice and beer to increase the calories.
Finally, when just the broth is left, udon noodles can be added to sop up all the flavorful goodness. Chanko Nabe is a hearty and filling dish.
46. Anmitsu: Summertime Dessert
A classic Japanese summertime dessert, anmitsu is made with sweet red bean paste, cubes of kanten jelly, fruits, and dango. Just before eating, drizzle it with the mitsu dark sugar syrup and dig in. There are several variations of this dish, including versions with ice cream.
Anmitsu is a refreshing and sweet dessert. The combination of textures and flavors makes it a perfect way to cool down during the summer months.
47. Hiyashi Chuka: Chilled Noodles
In the mood for noodles but too hot for ramen? Hiyashi chuka, chilled Chinese-style noodles, is the Japanese dish you’re looking for. The bouncy ramen noodles are topped with matchstick-size slices of cucumber, ham and omelet, as well as other ingredients like bean sprouts and tomato, then drizzled with a dressing.
The veggies provide a refreshing crunch, and the chilled noodles are satisfyingly slurpable and coated in a tangy sauce. Hiyashi Chuka is a light and refreshing noodle dish.
48. Kushikatsu: Deep-Fried Skewers
A relatively new item in the traditional Japanese food list, kushikatsu are battered, deep-fried skewers of meat and vegetables. It is said that kushikatsu, also known as kushiage, was developed in 1929 at a small food bar in Osaka. While their hometown is considered to be Osaka, this Japanese soul food is available at eateries and izakayas across the country.
Fried foods are universally loved. You may have heard of kushiage as well, which is another way to refer to kushikatsu. Kushikatsu offers a wide range of flavors.
49. Yatsuhashi: Kyoto Souvenir
If you’ve ever been to Kyoto, you’ve likely come across some form of yatsuhashi. A popular souvenir and local delicacy from Japan’s ancient capital, yatsuhashi comes in two main varieties: the half-cylindrical hard-baked cinnamon-cookie type, and the “raw” yatsuhashi that’s made with steamed mochi that’s flattened and wrapped around an anko filling.
The classic flavor is cinnamon, but there are other variations. Yatsuhashi is a traditional and unique sweet treat.
50. Basashi: Horse Meat Sashimi
Basashi is a unique type of sashimi: thinly sliced raw horse meat. It originates from Kumamoto, but its popularity has meant that it’s possible to find and enjoy throughout Japan. It’s said to have a taste quite similar to premium slices of beef, with a slight sweetness to it.
Basashi is a unique and adventurous culinary experience
