Explore Japan’s Culinary Delights with GoTravelDaily

Wherever you are in Japan, it seems you’re never far from a great meal. Restaurants often specialize in just one dish, spending generations perfecting it. They pay close attention to every stage, from sourcing the freshest local ingredients to assembling the dish attractively. Moreover, Japanese cuisine features great regional variations, a point of pride among its people.

Sample Sushi: From Conveyor Belt to Chef’s Recommendation

Sushi has come to define Japanese food for many international diners, although it represents only one category of Japanese cuisine. The signature dish of Tokyo—nigiri-zushi—is the style of sushi most popular around the world today, consisting of slivers of seafood hand-pressed onto vinegar-seasoned rice.

Expensive high-end sushi restaurants often create an austere, minimalist aesthetic that enhances the experience of fresh sushi. Adventurous eaters might consider ordering omakase (chef’s choice) to discover novel delicacies that may not be found elsewhere.

A more affordable, fun, and relaxed way to enjoy sushi is to visit a kaiten-zushi (conveyor belt sushi), where ready-made plates of sushi travel around on a conveyor belt. Diners can pull off plates as they appeal to them, with the bill determined by the number of plates collected.

Some sushi etiquette tips:

• At higher-end places, the chef prepares and seasons the sushi to be eaten as presented; avoid dousing indiscriminately in soy sauce.
• For sushi that can be dipped in soy sauce, dunk the fish side, not the rice, which may fall apart.
• It’s acceptable to eat sushi with your hands, and the pickled ginger (called gari) is for cleansing your palate between pieces.

Experience Seasonal and Sensory Kaiseki, Japan’s Haute Cuisine

Kaiseki is Japan’s formal haute cuisine where ingredients, preparation, setting, and presentation come together to create a ritualized, aesthetically sophisticated dining experience. Peak seasonal freshness is key; ingredients should be at their flavor heights, typically enhanced with subtle seasonings.

A wonderful way to experience an authentic kaiseki meal is at a ryokan (traditional Japanese inn). Depending on the location, settings may vary from communal dining rooms with tatami (woven reed mat) floors to private multi-course meals in dedicated dining rooms. Each course is served to please both the eye and the palate.

Is Ramen the World’s Best Comfort Food? You Decide.

Ramen originated in China, but its popularity in Japan is profound. If a town has only one restaurant, odds are it’s a ramen shop. Your basic ramen consists of satisfyingly chewy egg noodles in broth, accompanied by toppings such as chāshū (sliced roast pork), moyashi (bean sprouts), and menma (fermented bamboo shoots).

The broth can be made from pork, chicken bones, or dried seafood and usually combines various elements. Ramen broth often takes at least a day to prepare, ensuring depth and complexity of flavor fully integrates.

Japan’s top ramen pilgrimage sites include Fukuoka, famous for tonkotsu (pork bone) ramen, and Sapporo, known for miso ramen. Wherever you find it, save room for this incredibly filling bowl of comfort food.

Eat Like a Buddhist with Shōjin-ryōri

Shōjin-ryōri is Buddhist vegetarian cuisine in Japan, formed without meat, fish, onions, or garlic. Instead, diners enjoy tofu prepared in various delightful ways. Seasonal ingredients may include sansai (wild mountain vegetables), mushrooms, and mountain yam, often best experienced in Kōya-san, at the mountain monastery’s several shukubō (temple lodgings).

Indulge in Wagyū at Least Once

Wagyū (Japanese beef) has gained a reputation both in Japan and internationally, thanks to its rich intramuscular marbling that results in tender meat. Most wagyū comes from the Japanese Black cattle breed.

The meat is often seared at a high temperature on a teppan (steel hotplate) and served with rice and miso soup. Alternatively, diners can grill strips of wagyū at places like yakiniku (grilled meat). Other popular preparations include sukiyaki (simmered tableside) or shabu-shabu (hotpot). Enjoy it at steakhouses paired with wine and savor the luxurious experience of premium Japanese beef that can spoil you for life.

Slurp Up Some Soba and Udon

Soba are thin brown buckwheat noodles, while udon are thick white wheat noodles. Some restaurants may specialize in one or the other, while others serve both. Eastern Japan generally favors soba, while western Japan leans toward udon, with many regional variations available.

Popular in summer, zaru soba or zaru udon are served on bamboo trays and often accompanied by a clear tsuyu (dipping sauce). In winter, hot bowls of soba or udon in broth, perhaps topped with tempura, provide warming treats.

Cheap noodle shops abound. However, better shops use premium flours and mountain spring water for handmade noodles, which can come at a higher cost. Even in their most refined form, noodles remain a reasonably priced meal option.

Prowl the Street Markets for Local Delicacies

Exploring Japan’s street markets is a delightful way to discover new snacks or regional treats. Stalls filled with intriguing goodies and enticing aromas create a perfect exploration opportunity. Enjoy sushi or kaisen-don (raw fish served over rice) at renowned fish markets like Tokyo’s Toyosu Market or Hakodate Morning Market in Hokkaido.

In Osaka, try local specialties such as tako-yaki (grilled octopus dumplings) at Wanaka Honten. Kyoto’s Nishiki Market presents an array of vibrant foods, from pickled vegetables to delicious sweets, making it a must-visit.

Relax Like the Locals at an Izakaya

To experience Japan’s casual dining scene, consider visiting an izakaya (居酒屋), akin to a gastropub. Groups often gather to share small plates and drink nama biiru (draft beer), although solo diners can find a cozy seat at the counter.

Izakaya are widespread, ranging from homey and unpretentious to more upscale. Enjoy Japanese-style pub fare, which pairs well with beer. A table charge is standard, covering a small appetizer called otōshi and occasionally a time limit of around two hours.

Small plates might feature kushiage (skewered grilled chicken or vegetables), edamame (boiled soybeans), tofu, salads, fries, and grilled fish. Drink options extend beyond lagers on tap, with sake and chūhai (hard seltzer) being popular alternatives.

Explore Japanese Tea Traditions

Japan is a paradise for tea enthusiasts. Here, o-cha (tea) primarily refers to green tea, mainly divided into ryokucha (steeped leaves) and matcha, made by whisking dried milled leaves with water. Matcha is used during tea ceremonies, typically accompanied by a sweet.

When ordering o-cha in a restaurant, expect bancha, a standard tea; during summer, you might get mugicha (roasted barley tea). After a multi-course meal, diners can enjoy hōjicha, roasted green tea that’s gentler and less caffeinated. Department store food halls offer quality tea options to take home.

To fully delve into Japanese tea culture, visit Kyoto, the birthplace of the tea ceremony. Visitors can participate in a ceremony or admire the aesthetics of a teahouse, known as sadō (the way of tea). Uji, nearby, is Japan’s most famous tea-producing region.

Sip Sake, Japan’s National Drink

What many refer to as “sake,” the Japanese call nihonshu (the drink of Japan). Made from rice, water, and kōji, this mold converts rice starch into fermentable sugars. Sake and its rich history are intertwined with Shintō rituals, including weddings, and many Shintō shrines display barrels of sake.

Sake can be enjoyed reishu (chilled), jō-on (room temperature), nuru-kan (warmed), or atsu-kan (hot), depending on preference and season. Premium sake is typically served chilled in ceramic jugs called tokkuri, poured into small cups known as o-choko or sakazuki.

A traditional serving of sake is one gō (just over 180 mL or 6 oz). In specialty bars, it’s common to order by the glass, often served overflowing in a wooden container.

Round Off Your Meal with Japanese Sweets

Japanese sweets, or wagashi, are traditionally enjoyed with tea, although many restaurants now serve dessert after meals, which might include fruit or ice cream. The core ingredients for wagashi are rice and sweetened red azuki bean paste (known as anko). The flavor and design reflect the seasons.

For a sweet treat, okashi-ya (sweet shops) are easily recognized with open fronts displaying their offerings in wooden trays. Picking up seasonal specialties at the airport is a delightful way to spend leftover yen, although these treats have short shelf lives, so enjoy them soon after your return.

Ready to embark on your culinary adventure in Japan? Here are some next steps:

• Explore budget-friendly tips for your journey.
• Discover must-visit locations for a well-crafted itinerary.
• Learn key details before your arrival.
• Find the best local experiences and attractions once you get there.

Discover the transformative experience of exploring Japan’s culinary traditions with GoTravelDaily.