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Japanese cuisine: the aesthetics of food. What are the national cuisine, traditional dishes and food in Japan? Famous Japanese dishes


Japan has always been considered one of the most mysterious and attractive countries in the world for tourists. We don't know much about her cuisine, but we all know what sushi and rolls are.

Minimalism is the main criterion for the Japanese. The food they eat does not require special cooking or any processing. And if you are lucky enough to visit Japan, then visit not only the famous Mount Fuji, but also some local restaurant to try Japanese cuisine. And no matter what the choice is, check out 12 traditional Japanese dishes!

Dish number 1. Sushi and rolls

Not surprisingly, sushi and rolls are at the top of the list of traditional Japanese dishes. The proposal to visit Japan in order to try the dishes, the recipes of which every provincial chef knows, seems strange. Today, in a restaurant with any cuisine, you can find "Gunkan-maki", "California" and "Philadelphia" without issuing a visa and a passport. The best taste qualities can only be demonstrated by sushi and rolls with the freshest seafood, and these are served exclusively in Japan. Each restaurant has an aquarium or even a pond with live fish, which are caught directly to the table.

Dish number 2. ramen

The second line of traditional Japanese dishes is occupied by ramen. In Asia, thick soups are very popular: Thai Rad Na soup immediately replaces the first and second courses. Japanese ramen is its close relative. It is sold by both street food vendors and gourmet restaurants. Ramen is a kind of assortment, because in its composition any component can be replaced by another. The base is a meat broth made from chicken, pork, and sometimes fish. Broad wheat or rice noodles are boiled in the broth, seasoned with eggs, green onions and seaweed. The skill of a ramen chef in Japan is measured by checking the texture of the meat in the soup: it should resemble mashed potatoes.

Dish number 3. Tempura

Another traditional Japanese dish rightfully occupies the third position. Residents of the Land of the Rising Sun do not understand the popularity of American fast food - in particular, french fries. The Japanese spied on a recipe for a lenten dish from the Portuguese missionaries and made a cult out of it. In every house in the country you can find a special pan for tempura, which is taken out before parties, friendly gatherings. Fresh shrimp, fish, vegetables and even fruits are fried in it with a small amount of oil. A special taste is given to it by a batter made from an egg, ice water and flour, beaten to the state of air bubbles.

Dish number 4. Okonomiyaki

The Japanese also found a replacement for burgers: they call it okonomiyaki, which means “fish cake”. Grated cabbage or pumpkin, flour, cheese, egg and water are used as the basis for the flatbread. The ingredients are mixed and poured into a thin layer in a pan to bake a pancake. Finished traditional Japanese dish okonomiyaki is soaked in thick soy sauce and sprinkled with chopped tuna pulp. The size and filling of tortillas in each region of Japan is different: in Kansai they are much larger than in Tokyo.

Dish number 5. Shabu-shabu

This traditional Japanese dish gets its name from a type of kitchen utensil. A shabu-shabu is a deep metal plate that can be heated in an oven or over an open fire. Broth with vegetables, tofu and noodles is poured into it. Separately, cold cuts of duck, pork, lobster and chicken fillet are served: its pieces are dipped in warmed broth immediately before use. Shabu-shabu is such a hearty dish that it is only served on the table during the cold season.

Dish number 6. Miso

Miso soup is served as a side dish to any dish other than desserts. It is made from miso paste made from fermented soybeans and tuna dashi broth. This base mix is ​​topped with tofu pieces, wasabi, onions, sweet potatoes, seaweed, carrots, and radishes. It is never used as a main dish: miso is always served with at least one type of soup or two rice side dishes with different sauces.

Dish number 7. Yakitori

The Japanese could argue with the Caucasian peoples for the right to be called the inventors of barbecue. Since ancient times, they have been roasting meat on coals, stringing it on bamboo sticks. For Japanese barbecue, both fillets and entrails marinated in a mixture of rice wine, soy sauce, sugar and salt are suitable. When frying, the meat is poured with the same mixture, which is called "tare". Yakitori is sold in small shops found on every corner. The Japanese do not consider it necessary to spend personal time preparing dinner after the end of the working day: before returning home, they buy yakitori and beer or sweet carbonated drinks.

Dish number 8. Onigiri

If yakitori is purchased instead of dinner, then for breakfast in Japan they order home delivery of such a traditional dish as onigiri. Rice balls stuffed with beans, shiitake mushrooms or pork in a variety of flavors are eaten as snacks, including during work breaks. In Japan, they are more popular than sushi due to the fact that their preparation does not require special skills. The onigiri is prepared by the girls: they place the rice and stuffing in the palm of their hand, and then roll the mixture into balls. In restaurants located in Tokyo, you can try a variety of onigiri such as umeboshi - a plum filling with salt and wine vinegar.

Dish number 9. Soba

Wheat udon can be seen on the menu of any Asian country, so the Japanese decided to come up with their own kind of noodles. This traditional Japanese dish is made with buckwheat flour, which gives the pasta its grey-brown color. Soba is boiled, thrown into a colander and mixed with vegetables and meat, disassembled into fibers. In small cafes and fast food establishments, soba is added to chicken broth to get an almost instant soup. Eminent restaurants serve buckwheat noodles with crabs and lobsters.

Dish number 10. gyudon

Translated from Japanese, this word means "a bowl of beef." A spicy traditional dish, popular with Japanese men due to its high calorie content and satiety, is not inferior in spiciness to Thai culinary masterpieces. What distinguishes gyudong from soba is the amount of meat: when serving, two or three tablespoons of rice and a few handfuls of stew with wine are placed on a plate. Garnish topped with raw chicken yolk. The restaurants of the Japanese capital serve a variety of gyudon - katsudon with a chop weighing at least 500 grams.

Dish number 11. Yakiniku

Japanese men gather in a company, compete in the art of cooking fried meat on a grill. The brazier is installed on a clay pot with red-hot coals. Each man has his own recipe for yakiniku, which he does not share with anyone. In restaurants, this traditional Japanese dish is also prepared by a male chef using top quality marbled beef.

Dish number 12. Suama

Desserts are not very popular in Japan, but neither an adult nor a child can resist sumama. This cake is made from rice flour and fine cane sugar: the components are ground in a mortar, adding pink dye. The color of sakura petals symbolizes this country, so cooks are not allowed to change the shade of the dye.


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Content

Japan is an amazing and ambiguous country. The geographical location of the group of islands and isolation from the rest of the world have created a special culture within the country, traditions that have not changed for millennia. This also applies to national Japanese cuisine. A small expanse of land, on which mountains and volcanoes are located, largely determines the foods and dishes that the Japanese prefer. They practically do not eat meat, more often eating rice, vegetables, fruits and seafood.

You can comprehend Japanese culture and understand all the features of table etiquette only by arriving in the Land of the Rising Sun. Although before traveling to Japan it is worth familiarizing yourself with some rules and traditions in order to behave correctly. In addition, it is interesting to get acquainted with the nuances and subtleties of Japanese cuisine, find out what the Japanese like to eat, and how important food is in their lives.

Traditional Japanese food

When the phrase "Japanese cuisine" sounds, many immediately imagine sushi and wooden sticks. This stereotype arose for a reason, because rice is a staple in Japan, it is grown on the mountain slopes and consumed as part of many national dishes. In addition to rice, traditional Japanese dishes include:

  • wheat flour noodles - food that is most convenient to eat with chopsticks;
  • soy sauce, and in general most of the products that contain soy, found their origin precisely on the Japanese islands;
  • tofu - soybean-based cheese;
  • daikon - a white radish that grows in large quantities in Japan, is often included in salads;
  • mushrooms - a source of protein, so necessary for the Japanese, who practically do not eat meat;
  • wasabi - a sauce made from a Japanese vegetable resembling a green radish;
  • ginger root - or shoga - a condiment that most often complements fish dishes.

Japanese cuisine is famous for its limited use of salt, and seasonings and seaweed add flavor to the dishes. The world-famous pressed seaweed is nori, inside of which the stuffing of sushi is wrapped.

Another traditional product in Japanese cuisine is any fish. Its consumption in Japan is second only to rice. A great variety of dishes include fish or other seafood - shrimp, mussels, oysters. Moreover, for most of them, Japanese chefs do not even use heat treatment.

Favorite and famous Japanese dishes

Sushi is the most common and world-famous national dish of Japan. They are so simple, tasty and easy to digest in the human stomach that sushi has become a favorite in many countries around the globe. The number of varieties of this dish today is so great that it would be quite difficult to list all the options. Most often, seafood or raw fish are used as fillings, but the Japanese, and after them many other culinary specialists, also add vegetables, root vegetables and even meat to rice and nori.

The sushi meal is a special process that begins with the preparation of all the ingredients and ends with the last grain of rice. There are many nuances and features of such a meal that conservative Japanese try to observe and pass on to the next generations.

Other national dishes of Japan include:

  1. Sashimi is a fish or seafood dish that is eaten raw. The main feature of this dish is the way and quality of fish cutting. There is a whole art of using a knife to create a small culinary masterpiece.
  2. Tempura - the same seafood, but cooked in a special batter. Served on the table with various sauces and seaweed.
  3. Chahan is a Japanese pilaf that was originally prepared with seafood, but recently also allows the use of various types of meat in the recipe.
  4. Fugu is a famous dish made with poisonous fish. Such food can harm a person if it is not cooked correctly. Therefore, only a licensed chef can make such a culinary masterpiece.
  5. Sukiyaki is one of the few meat dishes in Japanese cuisine, which includes thinly sliced ​​meat, vegetables, mushrooms and noodles. All ingredients are prepared in a special pot and served on the table in it. And the participants in the meal can independently put themselves the right amount of food.

Japan is also famous for other national dishes that are known in many countries of the world. Good Japanese restaurants provide an opportunity to taste this unusual and light cuisine, but the spirit and atmosphere of Japan can only be understood by visiting the islands.

Features and subtleties of the Japanese meal

Japanese cuisine is of interest not only because of its unusual dishes, but also because of the very essence of the process of their consumption. In this country, as in no other, customs and traditions are observed before, during and after the meal. Eating is a real ritual, which is interesting to watch and take part in.

The main rules and features of the Japanese meal can be called:

  • the traditional meal takes place at a low table, around which the Japanese sit on their own heels, although the men are allowed a somewhat free pose - with their legs crossed in front of them;
  • before the start of the meal, everyone pronounces the traditional gratitude for food - itadakimasu;
  • since the Japanese eat many dishes with their hands, they have a special hot towel near them, with which they wipe their hands and face if necessary;
  • the Japanese almost never have a main course on the table, all types of food are presented in small quantities, but so that you can try a little bit of everything;
  • at the Japanese table, it is considered normal to try all the dishes, and only then proceed to the main part of the meal, eating what is given the greatest preference;
  • the main food is always rice and dishes from it, so this product must be eaten to the last grain;
  • if any dish was originally served covered, then after finishing it, you must also cover it;
  • it is customary to take any dishes served in pieces with chopsticks and completely put them in the mouth, biting them off is ugly;
  • it is not customary to point at a person or move dishes on the table with chopsticks;
  • if drinks are consumed at the table, the participants in the meal pour them to each other, because it is not customary to pour a drink for yourself.

Japanese cuisine is also known for many other traditions and rules, the main purpose of which is to make eating enjoyable and easy for everyone involved in the meal. Even at the table, the Japanese show maximum respect and respect for each other. Therefore, when joining a Japanese meal, you should know at least the basic rules of table etiquette so as not to look impolite or offend someone with your unwanted actions.

Japanese cuisine is becoming more and more popular every year in all corners of our world. However, those dishes and products that are used in restaurants around the world cannot be compared with the national cuisine of Japan, which is prepared by local chefs. These dishes are distinguished by their originality and their own specificity, so they have always attracted great attention among tourists.

The main ingredient of Japanese cooking is boiled rice without salt, which is poured with various sauces and spices. Rice in Japan is served as a side dish to any fish or as a separate dish. Since Japan is located on the sea coast, the favorite foods of the locals are all kinds of fish and seafood, which are eaten both raw and processed.

When visiting Japan, do not expect your usual food - meat dishes or vegetable salads, you simply will not find this here. Although the Japanese use a small amount of meat in their recipes, and even then these are borrowed dishes from other countries, and it is quite rare to find them.

What dishes are worth trying in Japan, for example, I explore the gastronomic side of the country.

The most popular dish is Ramen.

In Russia, this dish is practically unknown to anyone, but the Japanese eat it almost every day. It is believed that ramen is a food for the poor, as the composition of ramen includes wheat noodles and broth, usually fish, but sometimes meat is also used. A slightly similar dish, closer to us, is lagman, although it turns out to be more satisfying. Ramen soup, on the other hand, is considered a healthy and healthy food, which is consumed by all the inhabitants of Japan with great pleasure.

Almost everyone is familiar with this dish, because in Japanese restaurants in Russia, and in all other countries, this dish is the most popular. In Japan, "sushi", as the locals correctly call it, is eaten as a snack. Sushi are small rice balls or rolls with various fillings. Sometimes sushi is served as raw fish with rice and soy sauce. Also in additives to rice there may be some types of seaweed, vegetables, eggs, salted or smoked fish.

Like all Japanese dishes, donburi is very simple to prepare - it is a dish of vegetables with rice, meat or fish. They put everything in a deep bowl in layers: first rice, then meat and vegetables on top. If you add onion and beef here, you get a completely different dish - gyudon, and adding tempura turns it into tonkatsu.

This name is also widely known, although it is prepared mainly in Japan. Most often, this food is prepared for children to school as lunch or taken with them on a picnic. Onigiri looks like sushi - it is also a rice ball with fish or pickled plums wrapped in pressed seaweed. Ready-made onigiri can be found at any grocery store in Japan with a wide variety of fillings.

These are vegetables in batter. Tempura doesn't take long to make. Vegetables or seafood are dipped in batter and deep fried. When serving, the finished dish is poured with soy sauce or a special mixture of sugar, fish broth, sweet wine and other ingredients. Most often, shrimp, potatoes, onions, bamboo and sweet peppers are used for tempura.

This is a simple dish, which is fried rice with vegetables or soy sauce. At home, meat or fish, eggs, onions and a special seasoning for this particular dish are added to rice. This seasoning is sold in stores, so you can try to make the national dish of Japan yourself.

This is a popular Japanese soup made from meat and vegetables. Sometimes you can see a similar dish with soy sauce broth in stores. There are also many different options for its preparation, each of which has its own name.

Do not be surprised, this dish came from India, but its recipe is somewhat different. It is served in the form of boiled rice, on top of which curry sauce with vegetables and meat is laid out. This sauce differs from Indian in its taste, it is considered sweeter. The Japanese are very fond of this dish, which you can try in any cafe or restaurant.

Grilled fried chicken is another popular dish in Japan. It is cut into fairly small pieces and put on skewers. Yaks can be bought both in restaurants and on the streets of the city, especially during holidays and festivals.

It is worth recalling that all food, except for soup, is eaten with special chopsticks. Tourists often find it difficult to eat rice with chopsticks, but the Japanese are just as good with chopsticks as we are with a fork. Asking for our usual cutlery in Japanese restaurants is disrespectful to their culture, and most likely they simply do not have such cutlery. There is a certain Japanese etiquette according to which it is forbidden to clench the chopsticks in a fist, as this is regarded as a threatening gesture. Also, you can’t pass food with chopsticks to another person - in Japan this is done only at the cremation of the deceased and is prohibited in all other situations. Another important rule is the position of the chopsticks on the table - they should always lie parallel to the edge of the table on a special stand, plate or just on the surface of the table.

Japanese drinks deserve special mention.

The main alcoholic drink of the country is sake, which is also called rice vodka or wine. This drink is completely colorless, but the taste of each manufacturer may be different. Many connoisseurs of alcohol distinguish in it the taste of soy sauce, cheese, mushrooms or some fruits. Every year on October 1, the whole country celebrates the new year of sakedel and starts tasting different varieties of this drink.

Another popular drink in Japan is beer. You can buy an alcoholic drink in a store or restaurant only if you are over 20 years old.

And of course, Japan is famous for its tea ceremonies. The Japanese prefer to drink green tea. And every day this action turns into a certain performance, which has become part of the local culture. Many tourists want to participate in the tea ceremony, which is conducted by specially trained tea masters.

National Japanese cuisine is one of the most original and original in the world. The food here is very simple, heat treatment is minimal, and maximum attention is paid to preserving the natural look and taste of the product. Sometimes products are not cooked at all, but only cut. And never mix too many ingredients. A meal in traditional Japanese cuisine is a real ritual. The menu should differ depending on the time of year, and all participants in the meal adhere to strict and complex rules.

Japan's main national dish is boiled rice. It is not salted, but I accompany it with a variety of sauces and seasonings. Rice is served in a separate bowl with almost all dishes as a side dish, and is often used as an independent dish, changing the taste with seasonings. Many other dishes are made on its basis.

Japanese cuisine dishes that tourists should try

Sushi. The dish is widely known in Europe, and in the USA, and here. Only in Japan it is prepared from raw fish of different varieties. There are about 200 types of sushi in total.

Onigiri. Rice balls that are cooked with a variety of sauces. They are eaten as a side dish or on their own.

Mochi. Rice flour pies with various fillings. Favorite Japanese snack.

Soba. Special noodles made from buckwheat flour, served both cold and hot, fried and boiled, in broth and with vegetables.

Udon. The most common noodles, which the Japanese also use in all sorts of ways.

Sashimi. Slices of raw fish, sea urchin or shrimp seasoned with soy sauce and green horseradish (wasabi).

Tempura. Small pieces of fish baked in batter from batter.

Fugu fish. The famous poisonous Japanese fish, which can only be cooked by a professional chef who knows all the intricacies of fugu. Due to improper preparation, one can die in agony.

Unagi. Fried eel. Sometimes it is added to sushi as a filling.

Norimaki. Rice cakes with raw fish and seaweed. The taste is unusual, but definitely worth a try.

Soups. There are a lot of them in Japan. Nabe meat or fish soup, seaweed miso soup, potetto potato soup, suimono fish soups, ramen and many more.

Niku-dzaga. Potato stew is a borrowed dish in Japan and is not particularly popular.

As a soft drink in Japan, ground ice with kori fruit syrup is common. The Japanese are very fond of green tea, the consumption of which is also accompanied by the famous cha-no-yu tea ceremony. In recent years, black coffee has also become popular in Japan. From alcohol, rice vodka sake and beer, also based on rice, are traditional.

Until recently, Japanese cuisine was associated exclusively with sushi and rolls, but gradually other dishes of the Land of the Rising Sun are gaining popularity around the world. In today's article, we will briefly talk about 50 dishes that you should definitely try if you find yourself in Japan.

1. Sushi / Sushi

Sushi is a dish that combines Japanese rice and seafood (although other ingredients are sometimes used). There is also a type of fermented sushi known as nare-zushi, but the most typical types of sushi are nigirizushi and temakizushi.There are many other ingredients for those who don't like raw fish, including boiled shrimp and fried eel.

You can find sushi all over Japan, but from high-end restaurants such as those in the Ginza area or close to the fishing ports are especially delicious. If you want to eat inexpensively, then you should go to the kaitenzushi sushi restaurant or sushi conveyor, where you can enjoy them for only 100 yen per plate.

2. Tempura

Tempura is a dish in which seafood, fresh vegetables and other ingredients are first dipped in flour and egg batter and then deep fried. Although you can enjoy tempura in many restaurants, if you want to taste a particularly tasty and fresh dish, then it is better to visit a specialized restaurant where tempura is prepared. In such an institution, dishes are served on the table immediately after preparation.


3. Sukiyaki / Sukiyaki

Sukiyaki is a dish in which meat and vegetables are stewed in an iron pot. The sauce added to sukiyaki, known as warishita, is made from soy sauce and sugar.

There are many variations of the ingredients and ways of eating this dish depending on the region. For example, in some areas, a beaten egg is mixed with sauce to create a milder flavor. In general, if you want to enjoy a lot of beef, then this dish is definitely for you.


4. Ramen / Ramen

Ramen is a wheat noodle dish that has become incredibly popular. Initially, the soup was prepared with chicken, but in recent years pork, beef and seafood have also been added. In addition to the traditional version, curry-flavored ramen is also available today. It is worth mentioning this type of ramen, where noodles and soup are served separately, it is called tsukemen.

5. Curry rice

If we talk about curry seasoning, then it appeared in India. But in our case, we mean a unique, localized dish based on curry that came to Japan from the UK. It is made with meat and vegetables (carrots, potatoes, onions, etc.), seasoned with curry, stewed and served with rice. Sometimes pork cutlets can also be added on top of the dish. You can taste this dish both in specialized curry restaurants and in an ordinary restaurant.


6. Tonkatsu / Tonkatsu

Tonkatsu is a dish consisting of pork cutlets, as they are prepared in the West, that is, when a thick slice of pork is dipped in flour and beaten egg dough, then coated with breadcrumbs and fried in oil. It is best to try tonkatsu at a specialty restaurant.


7. Soba noodles / Japanese Soba

A dish of noodles made from buckwheat flour, eaten with soy and sugar sauce, and toppings such as egg, tempura, etc. Soba noodles, which you can buy in the store, are especially tasty, but at the same time very expensive, so we recommend try soba in the restaurant. There you can easily decide on the toppings that are listed on the menu.


8. Udon noodles / Udon

Udon is a noodle made from wheat flour. It is eaten in the same way as soba, with soy and sugar sauce. You can taste udon in a variety of restaurants, but, again, the most delicious is prepared in specialized udon restaurants. And in winter, we advise you to try the delicious noodle stew, known as nabe yaki udon.


9. Karaage / Karaage

Karaage is chicken seasoned with soy sauce, salt and a number of other spices, sprinkled with starch and fried in oil. The dish is similar to the Japanese version of fried chicken, but it tastes very different.

There are many different variations of karaage in Japan, depending on the region. For example, chicken nanban in Miyazaki, where karaage is seasoned with tartar sauce, or tebasaki in Nagoya, where karaage is served with a sweet and spicy sauce. They are definitely worth a try.


10. Yakitori / Yakitori

Yakitori is grilled chicken on skewers and seasoned with sweet or soy sauce. We also recommend trying pork skewers (Japanese yakiton).

11. Yakiniku / Yakiniku

Yakiniku is beef soaked in sauce and grilled. It is very important to use the freshest meat for this dish. By lightly grilling the dish, you can enjoy the mild taste of Japanese beef.

The most popular yakiniku are loin tenderloin (known as rosu in Japanese) and kalbi (Korean-style marinated meat). At yakiniku restaurants, you can taste all kinds of meats. The price of meat depends on the quality, so if you want to try a real yakiniku, we recommend going to an upscale restaurant.


12. Sashimi / Sashimi

Sashimi is a traditional Japanese dish of raw fish cut into pieces. Served with soy sauce. By adding seasonings such as wasabi or ginger, sashimi becomes even more delicious.

You can enjoy sashimi in other countries, but the degree of freshness is likely to be lower. If you want to try inexpensive sashimi, then order a set of food in any restaurant near the fishing port. But if you are willing to spend a little more, then you should visit a sushi restaurant or a traditional Japanese restaurant. If you stay at a ryokan or a traditional Japanese inn, you will most likely get sashimi for dinner.


13. Robatayaki / Robatayaki

Robatayaki is not really food, more like a restaurant. In the restaurant, fish and vegetables are cooked over an open fire in front of customers. Dishes are cooked directly on charcoal, which gives them a unique flavor.

14. Shabu-shabu / Shabushabu

A dish in which meat and vegetables are boiled in water flavored with konbu and other ingredients. The typical sauce for shabu shabu is ponzu or sesame sauce. And the main point is the light immersion of meat in water before eating it.

You can order shabu-shaba with both beef and pork. Sometimes udon noodles are added to the dish at the end of the meal. Unlike some other dishes, you won't find shabu shabu in non-specialized restaurants, except in a few sukiyaki restaurants.


15. Gyutanyaki

This dish comes from Sendai, where beef tongue (gyutan) is cooked in a special way that softens the meat. You can find this dish only in special restaurants.

A typical gyutanyaki contains rice cooked with barley (mugimeshi), and beef soup along with beef tongue. Mugimeshi is usually served with tororo, or shredded sweet potato, along with various pickles such as cabbage or chili peppers. Be aware that in gyutan specialty restaurants, the beef tongue is quite thick.

16. Kaiseki Ryori

Kaiseki-ryori is again not a dish, but a style of eating most suitable for a banquet. In such a case, the menu usually consists of:

  • ichijusansai (soup, sashimi, fried dish),
  • snacks (otooshi),
  • fried foods (agemono),
  • stews (mushimono),
  • japanese salad (aemono), marinated dishes.

And at the end of the meal, it is customary to serve rice, miso soup, pickles (konomono) and fruit (mizugashi). Naturally, such food is only available at special kaiseki ryori restaurants, and reservations are usually required. It is also worth mentioning that the price of kaiseki ryori is often very high.


17. Gyudon

This dish is rice with beef. Gyudon, or beef bowl, has already become a popular dish around the world, but the gyudon made in Japan may be slightly different from the gyudon made in other countries. First, the quality of the rice is different. Also, the quality of beef may be different. By the way, if you want to try a really tasty gyudon, we recommend pouring a beaten egg over the beef.


18. Chankonabe

Chankonabe is cooked in a large pot of highly nutritious meat and vegetables. This dish is popular with sumo wrestlers who use it to gain weight. If you want to try a real chankonabe, then head to a restaurant run by a former sumo wrestler.


19. Motsunabe / Motsunabe

A famous Fukuoka dish in which beef and pork are cooked in a pot with various vegetables such as cabbage and Chinese leeks (nira in Japanese). Other ingredients can be added while cooking. After the main course, Chinese chanpon noodles or rice are usually added to the soup. You can find motsunabe restaurants in Tokyo, but it's better to try the original motsunabe in Fukuoka.

20. Onigiri

Onigiri is a ball of boiled rice, lightly salted and often with ingredients such as umeboshi (dried plum), salmon or cod, wrapped in a sheet of nori (dried seaweed). The21.re - specialty onigiri stores. However, you can buy them in other stores. This dish is very popular with foreigners.

21. Unagi-no-kabayaki

Unagi-no-kabayaki is eel ("unagi" in Japanese) covered in sauce and grilled over charcoal. In some regions, it is steamed rather than fried. There is a type of kabayaki that is not dipped in the sauce before frying, it is known as shiroyaki, however, as a rule, the eel is dipped in soy and sweet sauce before frying.

You can enjoy unagi both as an independent dish and with rice (the second option is more popular). In Nagoya, there is a unique way of eating unagi known as hitsumabushi, which is when tea is poured over rice and then eaten.


22. Kani (crab) / Kani (Crab)

Kani, or simply crab, is found in all parts of the world, but the crab in Japan is special. Hairy crab (kegani in Japanese) has exquisite meat and a deep taste. The Japanese especially love that part of the crab called kanimiso. It is a dark green paste from the intestinal cavity, which has a slightly bitter taste.

If you want to try crab, we recommend the Red King Crab (tarabagani in Japanese), which can be found in Hokkaido restaurants and specialty restaurants.


23. Yakizakana / Yakizakana

Yakizakana is a traditional grilled fish dish over an open fire, which makes the fish crispy. Most often, mackerel (aji), saury (sanma), mackerel (saba) or salmon (shake) are chosen for this dish. You can enjoy yakizakana throughout Japan, and if you stay at a ryokan or a traditional Japanese inn, you will be served this dish for breakfast.


24. Nizakana

Nizakana is fish boiled in soy sauce. For this dish, mackerel (saba), right-eyed flounder (karei) or alfonsino (kinmedai) are usually used. Another popular dish is buridaikon, which is when fish is boiled with daikon. You can enjoy nizakana at a variety of restaurants, including izakaya.

25. Fried dishes from western-style restaurants

In addition to tonkatsu, there are a number of fried foods that are prepared similarly to tempura. These include korokke (croquettes), menchikatsu (deep fried mince pie), ebi fry (fried shrimp), kani cream korokke (crab croquettes), and kaki fry (fried oysters). You can enjoy these delicious dishes in Western style restaurants. The way the food is served depends on the particular restaurant.


26. Jingisukan

This is a local dish from Hokkaido and Iwate Prefecture. Jingisukan is meat and vegetables cooked in a special pan with the central part raised. The meat is cooked in the center of the pot, allowing the juices from the meat to drain and soak into the vegetables on the sides. Please note that lamb has a very distinct smell, so you may not like the dish.


27. Kansai-style Kushi-katsu

In the Kansai region, a dish in which meat and vegetables are put on skewers and then fried in a batter like tonkatsu is popular. There are many different types of kushikatsu, so you can enjoy a wide variety of flavors if you wish.

Before eating kushikatsu, dip it in Worcestershire sauce. But please remember that the sauce is shared with other customers, so you should only dip the kushikatsu in it once. Also note that non-specialized kushikatsu restaurants in the Kanto region serve deep-fried pork and onion skewers as kushikatsu.


28. Oden / Oden

Although there are often large differences in cooking between Japanese regions, a typical oden is a dish in which daikon, meat and fish balls, boiled eggs and other ingredients are boiled in a dried bonito or konbu broth mixed with soy sauce. You can try oden in specialized oden restaurants, and this dish is also sold in ordinary stores.

29. Okonomiyaki

This dish consists of vegetables, meat, seafood and other ingredients mixed with wheat flour and eggs and cooked on the stove. In some regions of Japan, ingredients are layered on top of the flour and egg mixture instead of being mixed with them.

It should be mentioned that in most regions chefs in restaurants prepare okonomiyaki themselves, but in the Kanto region there are many restaurants where the client does it himself. However, if you are not confident in your abilities, you can contact the restaurant staff and they will do everything for you.

A special sauce is a common flavoring, and adding mayonnaise to a dish makes it even better. You can also find okonomiyaki stalls at various festivals and events.


30. Buta-no-shogayaki

Buta-no-shogayaki consists of thinly sliced ​​pork and ginger, while soy sauce and sake (Japanese rice wine) give it a special flavor. This dish can be found on the menu of any restaurant.


31. Katsudon

This dish consists of tonkatsu and onions boiled in soy sauce and topped with beaten eggs. Freshly roasted tonkatsu is delicious on its own, but katsudon is a whole new taste. Katsudon can be found not only in special tonkatsu restaurants, but also in regular restaurants. However, to enjoy the best katsudon, we recommend visiting the tonkatsu restaurant.

32. Fugu

Puffer fish is a poisonous fish that can only be legally cooked in licensed restaurants. This is a rather expensive dish. At fugu restaurants, you can enjoy a variety of fugu dishes such as fugu hot pot, fugu karaage, and fugu sashimi.


33. Gyoza

Gyoza are traditional Chinese dumplings. In China, suigyoza, or boiled gyoza, is mainstream, but in Japan, yakigyoza, or fried gyoza, is more popular. Another difference is the use of garlic in fried gyoza. Gyoza dumplings are usually dipped in soy sauce, Chinese chili sauce, vinegar, and other sauces of your choice.

34. Nikujaga

This is one example of traditional Japanese home cooking where potatoes and meat are boiled in soy and sugar sauce. Sometimes carrots and shirataki (konnyaku noodles) are also added to the dish. This typical dish can be found in izakaya restaurants as well as regular restaurants.

35. Takoyaki

To prepare takoyaki, a mixture of wheat flour, water and broth is poured into a special frying pan with semicircular shapes. Then the stuffing is prepared from chopped squid, cabbage and dried shrimp, which are added to the resulting mixture, and then fried. After some time, the pan is turned over to fry the other side.

Takoyaki tastes similar to okonomiyaki. Drizzle with sauce before serving. A plate of takoyaki in restaurants costs about 500 yen (almost 300 rubles).

36. Sauce Yakisoba / Sauce Yakisoba

Yakisoba sauce is a dish of fried noodles, pork, cabbage, bean sprouts and other ingredients seasoned with Worcestershire sauce. Yakisoba sauce is usually garnished with red pickled ginger and topped with dried green seaweed. You can find Yakisoba sauce in stalls or okonomiyaki restaurants, as well as in stores.

37. Rice omelet / Omelette rice

To prepare this dish, you need to fry rice, chicken and onion seasoned with ketchup together, and then pour a thin layer of omelette. The resulting dish is usually poured on top with demi glace sauce. Rice omelet is very popular with children, but adults also love it. This dish can be found in Western style restaurants and set menu restaurants.

38. Napolitano / Napolitan

Napolitano are sausages, onions and green peppers fried with boiled pasta and seasoned with ketchup sauce. The result is a Japanese version of spaghetti with tomato sauce, but with a completely different taste. You can find Napolitan pasta in Western style restaurants and cafes.


39. Kamameshi

Kamameshi is a dish in which individual portions of rice are cooked in an iron pot called kama with soy sauce, mirin (sweet sake for seasoning), and other ingredients. Before cooking, rice, chicken, seafood, vegetables, etc. are also added to the pot. Salmon roe is added after cooking. The finished dish is not eaten from kama, but served in bowls. You can enjoy kamameshi at special kamameshi restaurants.


40. Tamagoyaki / Tamagoyaki

Tamagoyaki is a type of rolled omelette. This delicious dish is very easy to make. In some cases, soy sauce or broth, known in Japan as dashi, is added to tamagoyaki. Tamagoyaki with dashi is called dashimaki tamago, and although it looks like a regular tamagoyaki, it tastes very different. You can find tamagoyaki in both regular stores and specialized tamagoyaki stores.

41 Potato Salad

Japanese version of potato salad. This dish uses Japanese mayonnaise, which has a slightly different taste than European mayonnaise, so the potato salad also has a different taste than abroad. Corn, cucumber, carrots and onions are also often added to this salad.

You can find potato salad in stores, but we recommend trying it at a restaurant or izakaya, where its homemade taste is truly fantastic.


42. Misoshiru (Miso soup) / Miso-shiru (Miso soup)

Mishoshiru (miso soup) is a standard Japanese soup. It is prepared by mixing miso paste, bonito flakes, konbu and other ingredients. Common ingredients in miso soup are also tofu, wakame, and daikon. By the way, there is a dish called buta-jiru (buta-jiru), which is prepared almost exactly the same as misoshiru, but it also adds pork (buta nike in Japanese), daikon, carrots and taro (satoimo in Japanese) .

43. Tofu

Tofu has become well known overseas, but while you're in Japan, be sure to try real tofu. A very simple dish that uses tofu is hiyaakko. This is when bonito flakes and ginger are placed on tofu, and soy sauce is poured on top of it. You can try it at izakaya and other restaurants. We also recommend tasting dengaku, which is sliced ​​tofu cooked on the grill and sprinkled with miso.

44. Chawanmushi

A dish in which various ingredients such as chicken, white fish, shrimp, fish paste (kamaboko) and gingko nuts (ginnan) are added to a mixture of eggs and dashi in a bowl (chawan) and steamed. You can order chawanmushi in traditional Japanese restaurants. Outwardly and in texture, the dish is similar to custard, but has a unique flavor.


45. Tsukemono

Tsukemono are vegetables aged in salt, vinegar or sake. Usually tsukemono is served in traditional Japanese restaurants, and tsukemono from specialty stores is a real delicacy. There are many different types of tsukemono that you should definitely try.

46. ​​Tamagokake gohan

This rice dish is made by mixing a raw egg with soy sauce and pouring the mixture over hot rice. Recently, tamago kake gohan has become so popular that you can even find tamago kake gohan restaurants in Japan.


47. Edamame

Edamame are young soybeans boiled directly in their pods in lightly salted water or steamed. This is an excellent snack for beer, which is often ordered at the bar. Edamame, although it has a simple taste, is nevertheless liked by a lot of people.

48. Chazuke / Chazuke

This is a dish in which tea is poured directly onto rice. It is often eaten at the end of a meal. It has a very light and refreshing taste, so you can eat it even if you are already full. Fillings such as dried seaweed, cod roe and salmon are often sprinkled on top of the dish.


This Japanese snack is very popular abroad. It is said that there are no children in the world who would not love umaibo, which cost only 10 yen. There is a wide range of flavors including salami, takoyaki and cheese.


50. Kasipan / Kashipan

A type of sweet bun that can be bought in shops or bakeries. There are different flavors of kashipan and various fillings, such as anpan (with sweet paste) and curry (with curry sauce), as well as flavored ones, such as melon). They usually cost around 100 yen, so they are definitely worth a try if you find yourself in Japan.