When you visit Japan, you may be wondering what Japanese foods are a “must-try,” so here’s my recommendations that go beyond sushi and ramen!
First of all…try sushi and ramen!
Okay, sushi and ramen in Japan truly are the real deal. I know I promised to “go beyond it” in this article (and I will!), but not before telling you about my favorite restaurants for salmon sashimi and delicious thick broth ramen!
Nigiri Chojiro is a high-end sushi restaurant chain that you’ll find in several locations across Japan’s Kansai region, that is, Kyoto and Osaka. For the quality of these sashimi pieces, it’s actually very affordable, typically ranging from about 250-500 yen per 2-piece dish. It’s places like this where you can really experience Japan’s superiority in the realm of sushi crafting; other notable restaurants include Toriton and Matsuriya.
Tenkaippin is the place to be for rich, extra-thick kotteri chicken ramen broth. The taste of the soup is on another level and the texture is almost pudding-like. You’ll find this chain ramen restaurant just about anywhere in Japan, and you’ll definitely leave with a warmer soul!
Start niching down with takoyaki & okonomiyaki
The next step is to start exploring more niche foods in Japan that are perhaps less common than sushi and ramen back in your home country. Takoyaki and okonomiyaki use many similar ingredients, but are ultimately quite different in their recipes and intended dining purpose.
Takoyaki is a local delicacy of Osaka that is popular in food streets such as Dotonbori. It consists of a dumpling-sized crispy ball with flour, egg, and octopus ingredients. It’s typically topped with a sweet, savory barbecue sauce, Kewpie mayo, and bonito flakes. Piping hot on the inside and slightly crunchy on the outside, takoyaki is a beloved street food that makes for an awesome snack on the go!
Similar to takoyaki, okonomiyaki also uses ingredients like flour, egg, and the delicious sweet and savory sauces and bonito flakes. Where it differs is that it is made in a much larger, pancake-style dish and is heavy on vegetable filling and protein of your choice (typically seafood, chicken, or pork).
Get a little freaky with unagi and natto!
Unagi is a grilled eel dish that is typically marinated in a delicious teriyaki seasoning and served with rice and sometimes an egg omelet. The texture is a little slimy, but the taste is surprisingly similar to chicken and really doesn’t have much of a seafood taste, which many (including myself) prefer. For the best unagi dish in Japan, I highly recommend Kyogoku Kaneyo in Kyoto, not just for the high-quality eel dishes, but also the environment which is very tranquil and traditional with Japanese-style floor seating options.
Washoku is the standard traditional Japanese cuisine consisting of miso soup, grilled fish, rice, tofu, and pickled vegetables. For those who can handle it, options to add natto to the spread are available, a classic Japanese dish that consists of sticky fermented beans with a mustard-horseradish condiment (as seen in the bottom left of the image above).
What turns most people off this dish is the strong fermented smell and gooey, sticky texture, an obstacle so big in fact that many Japanese people are not too fond of it. However, in my humble opinion, natto is one of the most delicious and nutritious foods and goes really well with rice! It’s no wonder health experts call it a super food!
To learn more about life in Japan, check out my book: The Japanese Pursuit of Perfection. This book features my most profound observations of Japanese culture and society as a foreign resident. Available in e-book, paperback, and hardcover. Grab your copy today!
