As visitors to Japan quickly discover, the people here are absolutely obsessed with food. You’ll find that every island and region has its own meibutsu (local specialty) that is a point of pride. Japanese food is playful and diverse, with quirky historical origins and fascinating regional differences. There’s also an etiquette associated with eating Japanese cuisine, from giving thanks before you eat to how to use chopsticks.
GoTravelDaily offers a comprehensive guide to Japanese food and culture, helping visitors get the most out of their gastronomic experience. From must-try regional specialties to etiquette and essential phrases, this resource equips you to explore the culture and demystify the food rituals associated with Japanese cuisine.
Japanese Food Culture
Japanese cuisine is recognized as washoku, literally meaning “harmony of food”. Washoku includes the traditional dishes and recipes of Japan – food that nourishes the soul. It showcases variety, color, texture, and subtlety. There’s an exquisite blend of form and function, with immaculate presentation. From deep-fried agedashi-nasu eggplants to zosui rice soup, and the delightful fresh salmon of Hokkaido to the fiery, fermented bean curd of Okinawa, the spectrum of flavors is endlessly enticing. The ability to create such dishes hinges on the proper skills and knowledge of Japanese cooking, handed down over generations. This dedication to culinary arts is one reason washoku was added to Unesco’s Intangible Cultural Heritage list in 2013.
At its best, Japanese food is highly seasonal, drawing on fresh local ingredients enhanced with a light touch. Rice is central; the word for “rice” and for “meal” are identical: gohan. Miso soup and pickled vegetables, tsukemono, often complete the meal. Japanese cuisine can vary tremendously; it can be light and delicate (as it is often thought to be) but can also be hearty and robust. Recognized for its health benefits, Japanese cuisine is known to be one of the healthiest in the world, significantly contributing to Japan’s remarkable longevity rates.
Restaurant Etiquette
When you enter a restaurant in Japan, the staff will likely greet you with a hearty “Irasshai!” (Welcome!). In most dining establishments, the waitstaff will ask you “Nan-mei sama?” (How many people?). Indicate your answer with fingers, as is customary in Japan. You may also be asked if you would like to sit at a zashiki (low table on the tatami), at a tēburu (table), or the kauntā (counter). Once seated, you will receive an oshibori (hot towel), as well as complimentary tea or water.
In many high-end and sushi restaurants, there are generally two ways to order: omakase (chef’s choice) and okonomi (your choice). High-end restaurants often offer only omakase – akin to a chef’s tasting course, usually with two or three options at different prices. Most other restaurants will provide a menu and expect you to choose what you like. If an English menu is unavailable, you can ask for the server’s recommendation “O-susume wa nan desu ka?” and accept whatever they suggest.
When your food arrives, it’s customary to say “Itadakimasu” (approximately translates to “Let’s eat”) before starting your meal. Most chefs prefer that foreign visitors enjoy their meal rather than worry about perfect etiquette. However, there’s nothing that makes a Japanese sushi chef grimace more than out-of-towners who over-season their food – a little soy sauce and wasabi suffice.
The bill is frequently placed discreetly on your table after your meal is finished. If it’s not, catch your server’s attention with a “sumimasen” (excuse me) and request the check by saying, “o-kaikei onegaishimasu”. Payment, even in high-end places, is typically made at a counter near the entrance instead of at the table. When leaving, it’s polite to say “Gochisō-sama deshita” (means “Thank you for the meal”; a respectful acknowledgment of the meal enjoyed).
Eating Etiquette
If you remember only one piece of advice, let it be this: do not stick your chopsticks upright in a bowl of rice or pass food directly from one pair of chopsticks to another – both actions resemble Japanese funeral rites. There are additional lessons to bear in mind. When serving yourself from a communal dish, it’s polite to use the back end of your chopsticks (i.e., the end that does not go into your mouth) to place the food on your own small dish. Lunchtime value is notable in Japan; however, restaurants can only offer inexpensive lunch options because they anticipate high turnover. Spending too long sipping coffee after finishing your meal might earn you disapproving looks from the staff.
Slurping your noodles is not only acceptable but expected. They should be consumed quickly to prevent sogginess (allowing them to do so would be a disservice to the chef); hence, diners often slurp while drawing in air to cool their mouths. Eating while walking is considered impolite in Japan, as it contradicts the principle of “ikkai ichi dousa” – which loosely translates as doing “one thing at a time”. Finish your onigiri while standing outside the convenience store or find a place to sit down to eat your bento; otherwise, you might attract disapproving glances.
