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| Chefs Cooking On The Street/Picture By Binmassam On Pixabay |
Over the past few decades, Japan has made significant contributions to the culture of Britain and other Western countries.
As well as revolutionizing our cars, computers, and cartoon characters; Japan also expands our culinary knowledge by introducing its delicious and very unique cuisine. We at Japan Center live and breathe Japanese cuisine, so we put together a list of the 30 best Japanese foods that everyone needs to try.
1. Sushi
Sushi is one of the first foods that comes to mind when we think of Japanese cuisine. This delicacy was one of the first Japanese dishes exported to the US after the Meiji Restoration in 1868, and since then its popularity has continued to grow year after year.
The word 'sushi' refers to any dish made with Japanese rice seasoned with rice vinegar. Common variations of sushi include makizushi (sushi rice and filling rolled in nori seaweed), nigiri sushi (bite-sized mounds of sushi rice with slices of raw fish or similar wrapped on top), and inarizushi (sushi rice filled in a pocket of inari; a kind of fried, spiced tofu).
2. udon
One of the three main types of noodles eaten in Japan; Udon noodles are thick, chewy, and traditionally made from wheat flour and salt water.
Udon can be served in a variety of ways (mixed into a stir fry, added to a hot pot, served cold with a base of tsuyu or tentsuyu soup on the side for dipping), but is most often used in noodle soup, in which it is served. in a savory soup base with different garnishes.
Some of the most common udon noodle soup dishes include kitsune udon ('fox udon', topped with aburaage fried tofu), tempura udon (topped with tempura-battered seafood and vegetables), and chikara udon ('power udon', topped with grilled rice cake mochi).
3. Know
Although tofu in Western countries is primarily considered a health food or vegetarian alternative, in Southeast Asian countries such as Japan, tofu (especially silken tofu) is enjoyed by everyone and is a common part of traditional diets.
To answer the question 'What is tofu?', it is the soy milk that has been coagulated, and the resulting curd is squeezed into blocks. These blocks come in varying degrees of firmness and can be eaten raw (perhaps with some savory garnishes), boiled in a hot pan, or fried into delicious pieces of aburaage and used as a garnish.
4. Tempura
If you like crispy fried foods, you'll love tempura. Tempura is pieces or slices of meat, fish, and/or vegetables coated in a special tempura batter and fried until crispy and pale golden in color.
Unlike in the UK, where fried foods tend to be made from meat and fish, tempura tends to be made from small shellfish such as prawns, or vegetables such as green beans, pumpkin, mooli daikon radish, and sweet potato. Tempura can be eaten on its own (perhaps with a little grated daikon and a small dish of tsuyu for dipping) or served over a bowl of rice or noodle soup.
5. Yakitori
While we in the UK might buy a portion of chips or a hot dog during a sporting match, the Japanese will grab some yakitori. With a name that literally means 'grilled chicken', yakitori is a small skewer of bite-sized pieces of chicken seasoned with salt or smeared with a sauce, or tare, of mirin rice wine, soy sauce, sake alcohol, and sugar.
There are many types of yakitori, but the most common types are momo (chicken thighs), Negima (chicken and scallions), and tsukune (chicken meatballs).
6. Sashimi
Perhaps one of the most controversial dishes in all of Japanese cuisine, sashimi is raw fish or meat cut into thin strips and usually served with daikon radish, pickled ginger, wasabi, and soy sauce.
Sashimi differs from sushi in that all sushi is made with vinegared rice and does not necessarily contain raw fish, whereas sashimi is made almost entirely from raw fish and is never served with rice. The fish used to make sashimi should be as fresh as possible, to minimize the risk of contamination, and because fresher fish makes tastier sashimi.
7. Ramen
Ramen is a noodle soup dish consisting of wheat noodles (also known as 'ramen noodles'), a savory broth (soy sauce, salt, miso, and tonkotsu pork bones are the four main ramen broth ingredients) and a topping of meat, protein, and/or vegetables such as sliced pork, nori seaweed, spring onions, bamboo shoots, etc.
Ramen is one of Japan's favorite dishes today, it is very cheap and widely available in restaurants and ramen bars (which are on almost every street corner). Japanese ramen is indeed so popular that there are museums/amusement parks
8. Donburi
This rice bowl dish is almost as popular as ramen in Japan and is a common lunch choice among busy Japanese workers. Donburi is made by preparing (usually by boiling or frying) a variety of meat, fish, and vegetables and served over rice in a large bowl (also called 'donburi').
Although donburi can be made using a variety of ingredients, the most common types are oyakodon (boiled chicken, egg, and scallions), gyudon (sliced beef and onions simmered in a soy sauce soup base), tendon (fried pieces of tempura sprinkled with tsuyu ), and katsudon (breaded and fried pork chop, or tonkatsu, braised in tsuyu with onions and eggs).
9. Natto
Just as Marmite divided the British nation, so too did Natto divide the Japanese nation. This traditional Japanese food is made by fermenting soybeans with a special type of bacteria that is produced naturally in the human digestive tract.
Natto has a strong odor similar to moldy cheese, as well as a sticky/slimy texture that many consider unpleasant. However, many people like fermented soybeans because of their salty and savory taste (or umami) and their abundant nutritional value. Is natto delicious or disgusting? It's up to you to decide.
10. Oden
Winter in Japan wouldn't be complete without Oden. The winter hot pot dish, or nabemono, is made by taking a variety of vegetables and proteins (including processed fish cakes, mochi rice cakes, hard-boiled eggs, daikon radish, konjac sweet potato, and tofu), then simmering them in a light broth seasoned with soy sauce and dashi (soup stock made from bonito fish flakes, kombu kelp, and/or other savory ingredients) in a large hot pot in the center of the table.
Diners can then take their favorite slices and enjoy them with karashi mustard and other condiments. Apart from being a delicious main dish, a simmering hot pot also serves as a communal heater on cold nights.
11. tamagoyaki
A versatile delicacy that can be enjoyed for breakfast, lunch, or dinner, tamagoyaki (which literally means 'cooked egg') is a Japanese omelet made by sequentially cooking and rolling in several layers of beaten egg (sometimes seasoned with soy sauce and/or sugar).
Freshly cooked tamagoyaki looks like a rolled crêpe, which can then be sliced and eaten on its own (this is often how it is eaten at breakfast) or used as a topping or filling for sushi. Nigiri sushi topped with tamagoyaki is often eaten at sushi bars as a final course because tamagoyaki has a slight sweetness that makes it almost like a dessert.
12. Buckwheat
Also known as ‘soba noodles’ (‘soba’ is the Japanese word for ‘soba’), soba is one of the three main types of noodles most commonly eaten in Japan. Different from udon and ramen; Buckwheat noodles are made partly, if not entirely, from buckwheat flour. This gives them a very earthy and slightly spicy taste that pairs well with stronger flavors like garlic and sesame.
Soba can be served hot in soup with a sprinkling of spring onions, agetama tempura flakes, kamaboko fish cakes, and/or grilled mochi), or cold with the addition of tsuyu and a garnish of spring onions, shredded nori seaweed, and wasabi.
13. Tonkatsu
Tonkatsu pork cutlet is one of the many yoshoku, or 'western style' foods, originally introduced to Japan by Europeans. Like most other yoshoku dishes, the Japanese took authentic tonkatsu and made it their own.
Today, tonkatsu is made by coating pork in crispy panko breadcrumbs and frying it until golden brown. They are usually served with a fruit and vegetable-based tonkatsu sauce with shredded cabbage and other crunchy vegetable salads on the side. Tonkatsu is also often enjoyed as part of a bento box lunch, in Japanese curries (known as 'katsu curry'), or as a sandwich filling.
14. Kashi Pan
The Japanese share a love for a good roll, and bakeries line the streets of Japanese cities with almost the same regularity as ramen bars. The word ‘kashipan’ means ‘sweet bread’, and refers to a series of single-serve bread rolls first invented in Japan.
Among the most popular are melon pan (bread bun with a pastry dough top), an pan (bread bun filled with an or anko; sweet red bean paste), and karee pan or kare pan (bread bun filled with curry sauce, smeared with panko breadcrumbs, and fried). Kashipan is a must, especially for bread lovers.
15. Sukiyaki
Like Oden, sukiyaki is a Japanese nabemono hot pot dish most often enjoyed during the winter. Sukiyaki hot pot is made by searing sliced beef in a hot pot, then adding sukiyaki stock (usually made from soy sauce, sake, mirin rice wine, and sugar) and various vegetables, noodles, and protein
The name 'sukiyaki' means 'cook as you like', and the joy of sukiyaki comes from being able to prepare a dish with fellow diners, at the table, using whatever ingredients you desire.
16. Miso Soup
Few Japanese dishes are consumed more frequently or more consistently than miso soup. Made from a combination of miso paste (a traditional Japanese food made from fermented soybeans) and dashi stock, miso soup is served as a side dish for traditional Japanese breakfast, lunch, and dinner.
The complex savory flavors of the soup help enhance the umami of the main dish served. To add to the contents of the miso sauce, several additional toppings are usually added, such as spring onions, wakame seaweed, and firm tofu.
17. Okonomiyaki
Okonomiyaki is made by mixing dough, shredded cabbage, and other savory ingredients; spooning the mixture onto hot plates; and then frying as you would pancakes. Okonomiyaki originates from Osaka and Hiroshima (where there are distinct 'layered' styles of okonomiyaki) and its popularity spread throughout Japan, where specialty okonomiyaki restaurants are easy to come by.
At some of these restaurants, you can cook your okonomiyaki, providing a pleasant cooking experience.
18. Mentaiko
Salty seafood lovers will reach the peak of their passion with Mentaiko. This salty delicacy is made by soaking pollock and cod roe (fish eggs) in a variety of salty, savory, and spicy spices. The most basic mentaiko is soaked in a simple salt solution, while mentaiko soaked in hot chili peppers (known as 'karashi mentaiko') are becoming increasingly popular.
Mentaiko is traditionally eaten as a side dish with rice, as a topping for ramen, or as a filling for onigiri. In recent decades, mentaiko has also been mixed with butter or cream to make a savory or spicy mentaiko pasta sauce.
19. Nikujaga
A savory dish consisting of meat, potatoes, and assorted vegetables simmered in soy sauce, sake, mirin, and sugar, Nikujaga meat and potato soup is one of a group of Japanese dishes called 'nimono' (meaning 'something boiled').
Although nikujaga is available in many Japanese restaurants, it is also considered a home-cooked dish whose taste varies from household to household. Therefore, for an authentic Japanese nikujaga experience, the best thing to do is to be invited to a Japanese friend's house and make a request to the family chef.
20. Curry Rice
Known in Japanese as kare or kare raisu, Japanese curry is a yoshoku dish that was first introduced to Japan by the British during the Meiji era (1868-1912). Japanese curry differs from the Indian variety better known in the UK, in that it is generally sweeter in taste, thicker in texture, and made more like a stew (meat and vegetables are cooked by simmering in water together).
Japanese curry is often prepared in Japanese homes with the help of curry roux; a compressed block of Japanese curry paste that melts into the 'stew' and thickens into a delicious curry sauce.
21. Unagi no Kabayaki
'Unagi' is the Japanese word for 'freshwater eel', and unagi no kabayaki is one of the popular unagi dishes that date back to the Edo period (1603-1868) when Japanese people used to eat unagi kabayaki during the summer to increase stamina.
Unagi no kabayaki is made by smearing eel fillets with a sweet soy sauce-based kabayaki sauce and grilling them on the grill.
The name 'kabayaki' refers to this cooking method, and it can also be done with several other types of fish, including catfish. However, if you are in Japan in the summer, take this opportunity to try the original article.
22. Shabu shabu hot pot
Shabushabu is a nabemono hot pot dish similar to sukiyaki, made by boiling vegetables, tofu, and other ingredients in a mellow broth seasoned with kombu kelp, and then dipping very thin slices of meat into the broth and swishing the meat around until it cooks (normally around 10-20 seconds).
This meat is then dipped in a ponzu citrus seasoned soy sauce or sesame sauce before being eaten with some of the other boiled ingredients.
The name ‘shabu shabu’ is an onomatopoeia word for the noise the meat slices make as they are swished around.
23. Onigiri
Like the sandwich could be considered the original portable food of British cuisine, the onigiri rice ball is the original portable food of Japan.
Also known as ‘omusubi’, ‘nigirimeshi’, or just ‘rice balls’, onigiri are portions of Japanese rice, normally with a filling in the center, that has been molded into triangular or cylindrical shapes before being wrapped in nori seaweed.
Onigiri has been enjoyed in Japan for hundreds of years, and most Japanese convenience stores nowadays sell a great range of onigiri for 100-150 yen (£0.75-£1.12) a piece. Popular onigiri fillings include umeboshi pickled plums, seasoned seaweed, tuna mayonnaise, and teriyaki chicken.
24. Gyoza
Gyoza are savory moon-shaped dumplings, made from a minced mixture of savory fillings (pork mince, cabbage, green onion, and mushroom is a common combination, but other fillings can be used as well) which are wrapped up in a circular gyoza wrapper and crimped or pleated around the edges to make an iconic half-moon shape.
Gyoza dumplings are normally cooked by frying on one side (a process that gives the gyoza a crisp, savory bottom), and then steaming for 2-3 minutes so that the rest of the wrapper is smooth and silky, and the filling inside is moist and juicy.
25. Takoyaki
As far as Japanese street vendor foods are concerned, few are more notorious than takoyaki. Also known as ‘octopus balls’ or ‘octopus dumplings’, this delicacy is cooked using a special hot plate with rows of half-spherical molds. Each of the molds is filled with a savory batter mixture before a bite-size piece of tako octopus meat is inserted into the middle. The takoyaki are turned with a pick or skewer every minute or so to ensure an evenly cooked outside and a perfect ball-shaped dumpling in the end.
Takoyaki is typically served in lots of six, eight, or ten, brushed with a sweet/savory takoyaki sauce and topped with mayonnaise, ao nori seaweed, and katsuobushi bonito fish flakes.
26. Kaiseki Ryori
If you are hoping to experience the Japanese equivalent of haute cuisine, then you need to try kaiseki ryori. Also known simply as ‘kaiseki’, kaiseki ryori are traditional, multi-course Japanese dinners.
A full kaiseki can involve a dozen or more different dishes made with fresh, seasonal, and/or local produce, each prepared in very small servings and in such a way as to enhance the produce’s natural flavor. The courses in kaiseki all demonstrate a different cooking technique, and the complete experience is seen in Japan as an art form as much as a sit-down dinner.
Kaiseki can normally be enjoyed in specialized restaurants or at Ryokan (Japanese-style inns).
27. Edamame
While frequent pub-goers in the UK like to snack on peanuts and pork scratchings with their lagers, the regulars in Japan’s izakaya pubs enjoy freshly prepared edamame.
These bright green, immature soybeans, harvested before the beans have hardened, are normally served in the pod after being blanched and lightly salted. As well as boasting a naturally delicious and mellow umami flavor that works beautifully with light salt seasonings, edamame beans also carry several health benefits (being naturally high in protein, iron, and calcium).
Edamame is often served in pubs and restaurants as a complimentary appetizer.
28. Yakisoba
It is virtually impossible to attend a summer festival in Japan and not come across a yakisoba stand.
Yakisoba is a fried noodle dish made by barbecuing or stir-frying a combination of noodles, sliced cabbage, pork, carrot, and other vegetables, and a barbecue-style yakisoba sauce. During the summer festivals, large piles of these ingredients are thrown onto an outdoor hotplate and barbecued, but yakisoba can also easily be made at home using a large frying pan or wok.
‘Yakisoba’ means ‘cooked soba’, but unlike other soba noodles, the noodles used in yakisoba do not contain any buckwheat.
29. Chawanmushi
When it comes to delicate, comforting, and unique Japanese cuisine, chawanmushi is one of the best.
This steamed and savory egg custard is made by pouring seasoned beaten eggs into individual cups filled with various meats and vegetables (including chicken, mushrooms, gingko nuts, kamaboko fish cakes, and carrots), then steaming the cups in a pan. or steaming until it hardens and has a pudding-like texture.
Chawanmushi gets its name by combining the words 'chawan' (which means 'teacup') and 'mushi' (which means 'steamed'), so chawanmushi literally means 'steamed in a cup'.
30. Wagashi
The most authentic way to end a Japanese meal or matcha tea ceremony is with wagashi.
Wagashi is a traditional Japanese sweet, discovered in the Edo period and influenced by Japanese ingredients and flavors. Most wagashi are made using just a few select ingredients, including mochi rice cake, anko paste, kanten (agar; a vegetarian thickener similar to gelatin), chestnuts, and sugar.
The most popular wagashi include dango (balls of sweet mochi on a skewer, often served with sugar syrup), daifuku (mochi rice stuffed with anko), dorayaki (anko sandwiched between two thick pancakes), and yokan (blocks of anko stiffened with kanten and sugar).
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