Takoyaki: It originated from Osaka, with a history dating back to the Taisho era. It was created by the renowned Japanese gourmet, Ryuki Endo. Its crispy exterior and tender interior are its defining features. The main ingredients include octopus, takoyaki flour, bonito flakes, nori, etc. Paired with a thick sauce, its unforgettable umami flavor has made it one of Japan’s internationally renowned delicacies.
Okonomiyaki: Okonomiyaki is similar to a thin pancake and is typically made with flour, yam, and eggs. It can also include various ingredients such as green onions, beef, shrimp, squid, vegetables, rice cakes, and cheese, according to personal preference.
Tempura: Japanese people are famous for their love of tempura. The saying goes, “Everything can be made into tempura”. Regardless of what it is, as long as it’s coated in batter and fried at 180 degrees Celsius, the taste is usually delightful. Good tempura has a crispy texture without feeling greasy and is typically made with ingredients like shrimp, shellfish, and various vegetables. It’s served with dipping sauces and grated daikon to enhance the flavor.
Japanese Ramen: Ramen is one of the most beloved staple foods in Japan, categorized into four main types. Shoyu (soy sauce) flavor is the most popular in Honshu, offering a mainstream taste. Shio (salt) ramen features a clear broth that accentuates the natural flavors of its ingredients. Tonkotsu ramen from southern Japan, originating in Kyushu, uses long-simmered pork bones to create a rich, milky broth, with Hakata in Fukuoka being the most renowned. Miso ramen involves first stir-frying miso and vegetables, then blending them with chicken bone broth for a robust, resulting in a layered flavor. The most famous miso ramen hails from Sapporo, Hokkaido. Each ramen shop has its own distinctive base seasoning, resulting in a variety of flavors. Toppings like char siu pork, nori, bamboo shoots, bean sprouts, fish cake, or corn enrich this traditional yet personalized dish.
Japanese Shabu-Shabu: Typically prepared with a clear dashi broth, featuring thinly sliced meat that melts in the mouth, ready to eat after a quick dip in hot broth. Its light flavor pairs well with Japanese sesame sauce or yuzu vinegar for dipping. Towards the end of the meal, leftover broth can be used to make zosui (rice porridge) or added with udon noodles. Sukiyaki is a similar dish to shabu-shabu but with a sweeter broth flavor.
Japanese Curry: As a national favorite in Japan, curry is used in various dishes such as curry bread, curry buns, curry udon, curry hot pot, and more. In Kanto (Eastern Japan), pork curry is common, while Kansai (Western Japan) favors beef curry. Specialty curry shops across Japan continuously innovate to offer a wide array of unique curry dishes with distinct flavors.
Sushi: In Japan, there are actually many types of sushi, ranging from the most common nigiri sushi, maki sushi, to Temaki sushi (hand roll), Gunkan maki, and Chirashi (sushi rice). However, nigiri sushi is the type that truly tests the craftsmanship of the chef and the freshness of the ingredients. Skilled chefs can even control the taste and texture of sushi through their own hand movements, embodying the ultimate spirit of Japanese cuisine. When choosing sushi to eat, it’s recommended to start with mild-flavored white fish and seafood, then gradually move on to colored seafood or fish, and finally try semi-cooked ingredients. Enjoying sushi in this order allows one to truly experience its authentic flavors.
Onigiri: Japanese onigiri is made with steamed white rice, typically wrapped in seaweed (nori) or coated with sesame seeds, presenting a simple triangular or cylindrical shape. Besides plain rice, many onigiri are filled with ingredients such as marinated salmon, tuna with mayonnaise, miso paste, or pickled plums.
Kushiyaki: Kushiyaki is essentially a mix of vegetables and meats grilled on skewers and basted with a teriyaki sauce. In its early history, the meat used for Kushiyaki was primarily chicken, but nowadays it can also include pork, beef, and fish. It’s a quintessential Japanese fast food and also one of the best accompaniments for drinks.
Donburi: A type of Japanese rice bowl dish topped with various ingredients such as beef (gyudon), teriyaki chicken (teriyaki don), oyakodon (chicken and egg), pork cutlet (katsudon), tempura (tendon), and more. Depending on the season, ingredients, region, and popular ingredients, donburi dishes can vary widely. The sauces used typically have a slightly sweet taste, prepared with soy sauce, mirin, water, and sugar, adjusted according to the main topping poured over the rice.
Tonkatsu: It’s made with pork loin cutlets of just the right thickness, coated in flour, egg wash, and breadcrumbs, and then fried slowly in oil at the appropriate temperature until golden brown. When bitten into, it’s crispy on the outside and tender on the inside, with juices bursting out. It’s typically served with shredded cabbage, making it not only refreshing but also a great companion to rice.
Wagashi: Wagashi is a traditional Japanese confectionery that showcases the unique charm of Japanese cuisine through its delicate appearance, rich textures, and emphasis on health and sustainability. It has been attracting an increasing number of consumers.
Castella Cake: It’s very famous in Japan for its soft and delicate texture, with a subtle milk fragrance that isn’t overwhelming to the palate.
Momiji manju: Momiji manju is a delicate small cake with a very soft texture. It comes with various fillings, including common ones like red bean paste, as well as options like cream, cheese, chocolate, and more.
Kaiseki Cuisine: It is a refined Japanese culinary art originating from the Kyoto tea ceremony centuries ago. There are no menus; instead, meticulously arranged small dishes are served on exquisite pottery. Kaiseki restaurants use only the freshest ingredients, with each dish crafted to showcase seasonal flavors.
Fugu Cuisine: Fugu, or pufferfish, is a highly regarded Japanese delicacy known for its rich nutrients, low-calorie content, and unique texture. All fugu restaurants in Japan are required to have a special operating license, and chefs who prepare fugu must undergo rigorous training and obtain a special license as well. Therefore, dining on fugu in Japan ensures food safety compliance. Typically, fugu specialty restaurants offer courses that include various fugu dishes such as sashimi, deep-fried fugu, hot pot, and specialty drinks made with fugu fins. Each dish presents its own distinct flavor and culinary experience.
