Part of any travellers first trip to Japan is the amazing array of new foods available and must-try Japanese dishes. From the various dried fish snacks to the nearest hole-in-the-wall ramen restaurant to stunning gourmet meals, there is a wealth of experiences to be had in trying Japanese cuisine.
Food is considered a huge part of Japanese culture and is something many Japanese people take pride in. It is common for different areas of Japan to be famous for a specific food or style of cooking, and it can shape the identity of that area.
Osaka is a common example, and is often called “the kitchen of the nation” due to the ‘soul food’ style of cooking. Areas next to the ocean are often touted for the freshness of their seafood and more regional areas take pride in the fresh fruit they grow.
When travelling to Japan, enjoying the different foods can be just as much of an experience as seeing the sights. I hope this post gives you some new ideas for your next trip to Japan!
Okonomiyaki – Osaka & Hiroshima
Okonomiyaki is often described as a ‘Japanese savoury pancake’, but in many ways is actually closer to an omelette. It is commonly known as ‘Osaka’s soul food’ and is one of the Osaka’s claims to fame.
Okonomiyaki is made from a batter, largely consisting of flour, egg and cabbage, and grilled. There is usually a wide choice of meats to include in the okonomiyaki, and often extra ingredients are included. These are usually items like spring onions, cheese, a second meat, or other vegetables. When the okonomiyaki is grilled, it is topped with a thick sweet sauce, dried seaweed, bonito flakes, Japanese mayonnaise or any combination of the above.
To try it on-the-go, head to the famous foodie mecca of Dotonbori where aromatic fragrances drift through the streets from the many food stalls. Alternatively, some restaurants have a grill in the table, allowing customers to do some of the grilling and adding the toppings.
I went to a really good one in Tokyo called Sakuratei which was a fun dining experience. Mine looked a little messy so I’ll do without photos of the finished article and show you how we prepped the grill instead!
I do enjoy a little rivalry occasionally, and Hiroshima also claims okonomiyaki as its signature dish too. The two cities have been feuding for years over the best recipe (in Hiroshima, the toppings are layered a bit like a pizza).
Takoyaki – Osaka
My personal favourite. Another popular food from Osaka, takoyaki, or fried octopus balls, has led to Osaka claiming the octopus as one of their city mascots.
Takoyaki is a popular street food. It is made of small fried dough balls, with octopus inside and covered with similar toppings to the okonomiyaki – sauce, Japanese mayonnaise, bonito, and pickled ginger. Most shops and restaurant also offer other fillings like chicken or beef, but octopus is the ‘true’ takoyaki. “Takoyaki Parties” are also a common family activity where friends or family gather to make their own takoyaki!
Ramen – Fukuoka
Ramen is slowly reaching similar proportions to sushi in terms of popularity, but contains a lot more nuance within Japan.
There are many types of ramen, with different areas claiming different types as ‘their’ ramen. One of the most popular, and most difficult to make, is tonkotsu ramen, from Fukuoka. It is made up of a thick, creamy pork bone broth, with char siu pork, noodles and spring onions. The richness of flavor and depth make it a consistent favourite. There are also ramen styles which incorporate the use of miso soup or soy sauce to change the flavor palette.
If you can’t make it to Fukuoka, but you’re heading to Tokyo, you MUST go to Ichiran in Kabukicho, East Shinjuku. They only focus on tonkotsu ramen which was the best I’ve ever had. The broth is unbelievable.
Yudofu – Kyoto
Now one for the veggies. Yudofu, literally translating to ‘hot water tofu’, is a warming dish during winter, particularly in Kyoto where the city is wedged in between mountains and more than 1,000 metres above sea level so it gets very cold. While you can find tofu all over Japan, Kyoto is to tofu what Naples is to pizza or New York to bagels.
To prepare, tofu is put in a kelp-based broth to give the dish flavour and until it becomes silky soft. Unable to eat meat or fish for religious reasons, Buddhist priests in Kyoto ate this as a precious source of protein, and nowadays it’s a staple on many restaurant menus.
Shojin Ryori – Koyasan (Mt. Koya)
Shojin Ryori is a traditional form of Japanese cuisine that originated in Zen Buddhist monasteries. It is a vegetarian culinary tradition that emphasises simplicity, mindfulness, and the use of seasonal ingredients. The term “Shojin” translates to “devotion” or “dedication,” reflecting the Buddhist monks’ commitment to their spiritual practice and the mindful preparation of their meals.
Shojin Ryori is based on the concepts of five flavours, cooking methods and colours. Each meal contains a grilled dish, deep-fried dish, pickled dish, tofu dish and soup dish and is so delicious and filling. Collectively, these Japanese dishes create something of an art form.
Matching the exquisite taste of Shojin Ryori, is the beautiful appearance. Some people call cooking an art form, and I truly believe it can be. The Shojin Ryori I experienced each night while staying in a Buddhist Temple in Koyasan definitely felt like a work of pure art.
Sushi – Tokyo and beyond
You didn’t think I was going to put together a list of must-eat Japanese dishes without mentioning sushi, did you?
The dish that the world knows as sushi – tantalising cuts of raw fish draped across pads of vinegared rice – was invented here. Historically, it is also known as Edomae-zushi, after Edo, the old name for Tokyo. And where better to sample sushi than at the stalls within Tsukiji fish market, or one of the little restaurants where you can marvel at the chef’s practising their craft right in front of you.
Some of my fondest memories in Japan come from eating sushi at one of the many Kaitenzushi. This is the name given to conveyor belt sushi. It’s a fun and quintessentially Japanese dining experience where plates of sushi travel around diners on a moving conveyor belt. Honestly, once you’ve been to one, YO! Sushi in the UK no longer makes the cut.
Taiyaki – Tokyo
And now, for some sweets. Taiyaki is another sweet snack or dessert which is popular in Japan. It is a small fish-shaped cake, with a sweet filling. It originates from Tokyo, and the traditional filling for taiyaki is sweet red bean paste.
However, many shops now offer a range of fillings. Common ones include cream, custard cream, and chocolate. In Autumn, sweet potato is a popular seasonal filling. The batter of the cake is similar to a pancake or waffle batter and it is usually eaten hot.
Melon Pan – Everywhere
Sticking to the sweet theme, melon pan, or melon bread is an extremely popular snack across Japan. In it’s most basic form, it is a sweet bun with a thin sugar cookie crisp layer over the top. It is then cut into in a diamond criss-cross fashion. The look replicates that of a melon, most closely that of a rockmelon.
The original melon pan did not have any melon flavouring in it, the name was purely based on appearance. However it is now popular for bakeries to include melon flavouring, green colouring, or in some cases a number of other flavours. Maple melon pan is a popular flavour in Autumn, cherry blossom melon pan in Spring. Melon pan is available everywhere, but when bought from a good bakery, is a wonderful snack or even dessert.
Planning a trip to Japan?
Accommodation: I always use Booking.com to search for available accommodation when I travel. I recommend spending at least a few nights in a traditional Japanese ryokan.
Activities and tours: Browse and pick from a variety of tours available in Japan via Get Your Guide or Viator. I recommend squeezing in some foodie tours!
