all the foods - Japan
Here you will find a list of all the traditional cuisine we tried in Japan.
Click to jump to one of the sections:
starters, sides & snacks
gyoza
Japanese dumplings
What is it?
Gyoza are Japan’s take on Chinese dumplings, featuring a thin wheat dough filled with seasoned meat and vegetables. They are typically pan-fried on one side for a crispy texture, then steamed to ensure the filling is fully cooked. While deep-fried and boiled versions exist, pan-fried gyoza are by far the most popular.
What’s in it?
The dough is made from wheat flour, while the filling commonly includes pork, though chicken and shrimp are also available. Vegetarian options exist but are less common. Popular vegetables inside gyoza include cabbage and spring onions, with seasoning typically consisting of garlic, soy sauce, sesame oil, sake, and ginger. Gyoza are traditionally served with a dipping sauce made from soy sauce, vinegar, and chilli oil.
Where can I eat it?
Gyoza are widely available across Japan, whether as a side dish in restaurants, as street food, or even in convenience stores. Finding vegetarian options in “normal” restaurants was quite difficult, therefore we recommend looking for specific vegetarian restaurants for those (we found yummy ones at T’s TanTan). There are also specialist gyoza restaurants dedicated to Gyoza perfection.
Vegetarian & vegan versions available.
karaage
Japanese fried chicken
What is it?
Karaage is a Japanese cooking technique that involves marinating food, usually chicken, coating it in a light batter, and deep-frying it until crispy. It’s like a Japanese-style chicken nuggets but has a more delicate crunch.
What’s in it?
Traditionally made with chicken, though sometimes other meats, fish, tofu, or vegetables can be used. The marinade typically consists of soy sauce, garlic, and ginger, with other spices occasionally added. The coating is a mix of potato starch and flour, giving it a signature crispness. It’s often served with mayonnaise, lemon wedges, and shredded cabbage.
Where can I eat it?
Karaage is widely available across Japan, from supermarkets and convenience stores to izakayas (Japanese pubs) and takeaway spots. Some convenience stores even have their own versions, like FamilyMart’s excellent Famichiki, crispy on the outside, moist on the inside.
takoyaki
octopus balls
What is it?
Takoyaki, meaning tako (octopus) and yaki (grilled), is a popular Japanese street food. These crispy, golden-brown balls are made from a wheat flour batter filled with octopus, cooked in a special moulded pan, and covered in delicious sauce. Originally from Osaka, takoyaki has since spread across Japan and beyond.
What’s in it?
The filling consists of diced or minced octopus, tenkasu (tempura scraps), pickled ginger, and spring onions. The batter is made from wheat flour, eggs, soy sauce, and dashi stock (from kelp and bonito flakes). Once cooked, they are covered in delicious takoyaki sauce (a mix of Worcestershire sauce, soy sauce, ketchup, and sugar), then topped with mayonnaise, bonito flakes, and aonori (seaweed flakes).
Where can I eat it?
Takoyaki is often sold at specialist stalls and restaurants offering different variations of the classic recipe - you can always identify it by the little typical cartoon of an octopus wearing a headband. It’s also commonly found on izakaya menus. While available throughout Japan, Osaka is the best place to try it, we had some fantastic ones there!
yakitori
skewered grilled chicken
What is it?
Yakitori is grilled (yaki) chicken (tori) served on skewers. Traditionally cooked over charcoal, modern versions may use electric or gas grills. It’s usually seasoned with either shio (salt) or glazed with tare, a sweet-savory sauce that gives a caramelized finish.
What’s in it?
Chicken! Many different cuts can be used, including tsukune (chicken meatballs). The tare glaze is made from soy sauce, sake, mirin, and sugar.
Where can I eat it?
Yakitori is easy to find at street markets or on the menu of izakayas throughout Japan.
Dairy free. Sauce can contain gluten
hashimaki
mobile okonomiyaki
What is it?
Hashimaki is best described as a thinner version of okonomiyaki served on chopsticks. The name is a combination of the words "hashi”, which means chopsticks, and “maki” which translates to roll. It’s a savoury pancake with various fillings wrapped around chopsticks for easy eating, making it a popular street food in the Kansai region and Kyushu.
What’s in it?
The batter is made from flour, eggs, and water, mixed with cabbage and sometimes tenkasu (tempura bits), spring onions, and pickled ginger. Other ingredients, such as cheese, mochi (rice cake), pork, bacon, or seafood, can be added. As with okonomiyaki, it’s topped with okonomiyaki sauce (a mixture of Worcestershire sauce, tomato ketchup, sugar, soy sauce, and oyster sauce), Japanese mayonnaise (which is richer and sweeter than European mayonnaise due to the use of only egg yolks), bonito flakes, and aonori (seaweed powder).
Where can I eat it?
Hashimaki is a street food, typically sold at food stalls, especially during festivals. It’s most commonly found in the Kansai region, where we tried it at a food stall in Kyoto near one of the countless temples, but it can also be found in other parts of Japan, particularly in Kyushu.
Vegetarian versions available.
korokke
fried breaded mash
What is it?
Korokke is the Japanese version of potato croquettes, consisting of deep-fried, breaded mashed potatoes, often mixed with other ingredients.
What’s in it?
The coating is made from flour, eggs, and panko breadcrumbs. The standard filling is mashed potatoes, which can also include minced pork or beef with chopped onion. Other variations include:
Cream Korokke with béchamel sauce, sometimes including crab or prawn.
Kare Korokke, flavoured with curry powder.
Cheese Korokke, with cheese inside.
Kabocha Korokke, made with kabocha (Japanese pumpkin) instead of mashed potatoes.
Many other versions also exist.
Where can I eat it?
Korokke is available throughout Japan as a snack, hot at convenience stores or supermarkets, as a side dish at restaurants, or served with other dishes such as noodles or curry.
Vegetarian versions available.
curry bread
fried curry filled bread
What is it?
Curry bread is a popular Japanese snack, consisting of a soft white bread roll filled with thick Japanese-style curry, then coated in panko breadcrumbs and deep fried. While baked versions exist, they are much less common. If you’re a fan of Japanese curry, this is the snack for you.
What’s in it?
The bread is similar to shokupan (Japanese milk bread) and typically includes flour, milk, sugar, butter, salt, and yeast. The curry filling is usually made with ground beef, although other meats can be used, along with diced or mashed potatoes, carrots, and onions. The curry sauce is made with curry powder, flour to thicken, butter, ginger, garlic, and a rich stock.
Where can I eat it?
Curry bread is most commonly found at convenience stores and supermarkets, but you can also find it at bakeries and stalls that specialize in fried items like curry bread and croquettes.
onigiri
filled rice ball
What is it?
Onigiri is a Japanese rice ball, usually shaped into triangles and wrapped in nori (seaweed). It comes with a variety of salty or sour fillings, making it a simple, delicious, and affordable snack or part of a meal.
What’s in it?
Rice is the main ingredient, wrapped in nori. Classic fillings include umeboshi (pickled plum), bonito flakes, and kombu (kelp). Modern favourites include salmon, cod roe, and tuna mayo, but there are countless variations to try.
Where can I eat it?
Onigiri is widely available in Japan, especially in convenience stores and supermarkets. We tried them at the most common convenience stores and came to the conclusion, that Family Mart is the best option in this segment, since they offer a wide variety and they are all filled to the brim. There are also specialty shops dedicated to takeaway onigiri, offering freshly made options with a range of fillings.
Dairy & gluten free. Vegetarian and vegan options available.
kushikatsu
deep fried & breaded skewers
What is it?
Also known as kushiage, this is skewered, deep-fried, breaded meat, seafood, and vegetables. Kushi refers to the skewers, while katsu means a deep-fried cutlet of meat. The skewers are dipped into a flavourful sauce before eating, but since the sauce is served in a communal container, double-dipping is strictly avoided for hygiene reasons (we were reminded of this with great emphasis by the izakaya’s owner, when we had it in Kanazawa)! Originally from Osaka, kushikatsu has now spread throughout Japan. Compared to tempura, it is crunchier due to its panko breadcrumb coating, while tempura is lighter and more delicate. Kushikatsu is always skewered and uses different dipping sauces.
What’s in it?
The coating is made from flour, eggs, and panko breadcrumbs. Common ingredients include:
Vegetables: asparagus, broccoli, mushrooms, potato, green beans, pumpkin, aubergine, okra, lotus root, and peppers.
Meat: pork, beef, chicken, ham, and sausages.
Seafood: prawns, octopus, squid, horse mackerel, scallops, and oysters.
The dipping sauce is usually made from a mix of Worcestershire sauce, tomato ketchup, soy sauce, sugar, and vinegar. The dish is often served with cabbage.
Where can I eat it?
Kushikatsu is available throughout Japan, usually at food markets or izakayas, where it pairs well with alcohol. It is especially popular in Osaka, its birthplace, particularly in the Shinsekai area, which has many 24-hour kushikatsu restaurants.
Vegetarian and vegan versions available.
sanzokuyaki
garlic fried chicken
What is it?
Sanzokuyaki is a marinated, deep-fried chicken dish similar to Karaage, but with whole pieces of chicken, typically breast or thigh. The name translates to "bandit fry," and while it shares similarities with Karaage, it is notably more garlicky in flavour.
What’s in it?
The dish features chicken thighs or breasts, marinated with garlic, ginger, soy sauce, and sake. The chicken is then coated in potato starch or flour before being deep-fried. It's often served with lemon wedges and mayonnaise.
Where can I eat it?
Sanzokuyaki is quite region-specific, primarily found in Nagano Prefecture, particularly popular in Matsumoto. Many izakayas in the area serve it, especially on the streets leading from the train station towards the town.
Dairy free.
gansu
deep fried fish cake
What is it?
Gansu is a deep-fried, breaded fish cake from Hiroshima, often enjoyed as a snack with sake or as a side dish.
What’s in it?
The fish paste is mixed with onions and sometimes a bit of chili powder. The coating is made of panko breadcrumbs, egg, and flour.
Where can I eat it?
Gansu is specific to the Hiroshima region, and it's rarely found on menus outside of it, except in restaurants serving Hiroshima-style okonomiyaki. Within Hiroshima, you can find it at some supermarkets and many okonomiyaki restaurants, including Junior Okonomiyaki, our go-to place in the city
Dairy free.
sobayakimiso
miso & buckweat starter
What is it?
Sobayakimiso is a unique Japanese snack or starter made from a mix of miso paste and soba (buckwheat) grains, grilled on a wooden kuwa (spatula). It has a rich, intense umami flavor from the miso paste, with a crispy top from grilling, while the underneath remains soft and nutty. To eat it, you can pull pieces off the kuwa using chopsticks or eat directly from the spoon.
What’s in it?
The main ingredients are miso paste and soba grains. Other ingredients that can be added include sesame seeds, mirin, bonito flakes, spring onions, and sugar.
Where can I eat it?
Sobayakimiso is a specialty of Nagano Prefecture, which is renowned for its soba dishes. It’s rare outside the prefecture, though we did encounter it in Tokyo. We tried it in Matsumoto at a restaurant called Tsuruya, which specializes in soba dishes, which we both really enjoyed as it provides a whole soba experience (its listed as Handmade Soba North Gate on Google Maps).
Vegan.
miso soup
soybean paste soup
What is it?
A traditional Japanese soup made from miso paste and dashi stock. It’s salty, umami, and delicious, a staple of Japanese cuisine, often served as part of a set meal or even enjoyed for breakfast.
What’s in it?
Miso paste, made from fermented soybeans, salt, and kōji mold, is blended with dashi stock, typically made from kelp and bonito flakes. It usually includes tofu, seaweed, and spring onions, but many variations add ingredients like mushrooms, seafood, or vegetables.
Where can I eat it?
You’ll find miso soup everywhere in Japan, from casual eateries to high-end restaurants. It’s a staple side dish, making it one of the most accessible and affordable dishes to try on your Japanese adventures.
Dairy free. Gluten free versions available.
edamame
immature soy beans
What is it?
Edamame are immature soybeans served still in their pods, typically boiled or steamed and often lightly salted. To eat them, you use your teeth or fingers to slide the beans out of the pods, which are then discarded. Edamame is commonly enjoyed as a snack or side dish.
What’s in it?
Just soybeans, usually sprinkled with a bit of salt for extra flavour.
Where can I eat it?
Edamame is widely available at restaurants as a side dish or served at izakayas (Japanese pubs), where it’s often paired with a cold beer.
Vegetarian, vegan and gluten Free
main dishes
katsukarē
Japanese curry
What is it?
Katsukarē is the ultimate Japanese comfort food, combining tonkatsu, a crispy, breaded pork cutlet, with rice and kare, Japan’s thick and mildly spiced curry sauce. It’s a simple yet perfect combination.
What’s in it?
The tonkatsu is made from pork coated in panko breadcrumbs and deep-fried until golden brown. It is served over steamed rice and smothered in Japanese curry sauce, which is typically made from a meat or vegetable stock, curry powder, flour for thickening, butter, garlic, ginger, and sometimes potatoes, carrots, and onions.
Where can I eat it?
Katsukarē is popular throughout Japan and easy to find, from small local diners to major chain restaurants. One of the most famous places to try it is Coco Ichibanya, which specializes in Japanese curry dishes and even offers English menus. They let you choose the spice level but we recommend to start with the “normal” version and work your way up the spice ladder (at our favorite chain Coco Ichibanya, you even need to provide proof of mastering level 5 before being allowed to order to level up to spice level 20). It’s a must-try for any food lover visiting Japan.
tonkatsu
breaded pork cutlet
What is it?
Tonkatsu is a Japanese deep-fried breaded pork cutlet, similar to a schnitzel. It is made using either rosu (loin, which has more fat and flavour) or hire (lean fillet). Tonkatsu is not only enjoyed on its own but also serves as the base for other popular Japanese dishes, such as katsu curry (katsukarē), where it is served with Japanese curry, and katsudon, a rice bowl topped with Tonkatsu, egg, and a savoury-sweet sauce.
What’s in it?
Tonkatsu consists of pork coated in flour, beaten egg, and panko (Japanese breadcrumbs), which create a crispier texture than regular breadcrumbs. It is typically served with rice and shredded cabbage (often accompanied by a light dressing). The Tonkatsu is usually drizzled with Tonkatsu sauce, a thick, umami-rich condiment made from Worcestershire sauce, soy sauce, vinegar, tomato paste, onions, garlic, fish sauce, and prunes.
Where can I eat it?
Tonkatsu is widely available across Japan. You can find it in convenience stores and supermarkets as pre-packaged meals, chain restaurants like Maisen and Yabaton, which specialise in Tonkatsu, and dedicated Tonkatsu restaurants, where you’ll find high-quality cuts and freshly fried Tonkatsu.
katsudon
pork cutlet rice bowl
What is it?
Katsudon is a classic Japanese rice bowl (donburi) topped with tonkatsu, a crispy, deep-fried breaded pork cutlet, simmered with egg and a savoury-sweet sauce.
What’s in it?
Tonkatsu, made by coating pork in flour, egg, and panko breadcrumbs before deep-frying unt golden. The crispy cutlet is then simmered with beaten eggs, onions, and a savoury broth made from dashi, soy sauce, and mirin, before being served over a bowl of steamed rice.
Where can I eat it?
Katsudon is widely available across Japan, found in standard restaurants, specialist katsu eateries, and even pre-packaged in supermarkets and convenience stores.
gyūdon
beef rice bowl
What is it?
Gyūdon is a popular type of donburi (rice bowl) featuring thinly sliced beef (gyū) served over a bed of rice, with onions and a slightly sweet-savory sauce. It’s classic Japanese comfort food. Gyūdon is likely the most popular type of donburi, but other variations also exist, such as butadon (with pork), katsudon (topped with tonkatsu and a beaten egg), unadon (grilled eel or unagi), and tendon (topped with tempura).
What’s in it?
Gyūdon includes thinly sliced beef, rice, and onions, all simmered together in a sauce made from soy sauce, dashi, mirin, and sugar. It’s often served with optional pickled ginger, and sometimes topped with a raw or cooked egg.
Where can I eat it?
Gyūdon is easy to find at chain restaurants such as Matsuya, Sukiya, and Yoshinoya, which specialize in serving affordable gyūdon in various configurations. It’s also widely available at independent restaurants across Japan.
Dairy free.
buta-no-shogayaki
ginger pork stir fry
What is it?
Buta-no-shogayaki is a stir-fried dish made with thinly sliced pork and vegetables in a ginger-based sauce. It’s a simple flavourful dish, often enjoyed as a home-cooked meal.
What’s in it?
The pork is marinated with ginger, garlic, soy sauce, sake, and mirin, then stir-fried. It is usually served with shredded cabbage and rice and is often accompanied by miso soup and pickles as part of a teishoku (set meal).
Where can I eat it?
Although it is commonly made at home, it can be found in some teishoku restaurants, such as the popular chain Yayoi-Ken.
omuraisu
omelette wrapped rice
What is it?
Omuraisu (or Omurice) is a Japanese omelette filled with fried rice, often topped with tomato ketchup or another sauce. It’s a classic comfort food with a balance of savoury and slightly sweet flavours.
What’s in it?
The rice is usually fried with ketchup, finely chopped onion, and soy sauce. Chicken is a common addition, but other ingredients like ham, bacon, or seafood can also be used. The omelette is made with eggs, sometimes mixed with a bit of milk. While ketchup is the traditional topping, other popular options include demi-glace sauce or cheese.
Where can I eat it?
Omuraisu is a common home-cooked dish but can also be found in cafés, family restaurants, and even specialised omuraisu restaurants.
tempura
fried fish & veg in light batter
What is it?
Tempura is a classic Japanese dish of fish and vegetables that are deep-fried in a light, thin batter, offering a crispy yet fluffy texture. It's often served with a dipping sauce called tentsuyu, or alongside soba or udon noodles. Tempura can also be served as a Donburi (rice bowl) called tendon. It’s light and crispy, compared to traditional battered foods.
What’s in it?
Various types of fish are used in tempura, with prawns being the most popular. Other common choices include squid, crab, eel, scallops, cod, and haddock. As for vegetables, tempura often features asparagus, broccoli, pumpkin, aubergine, mushrooms, green pepper, and lotus root. The batter is made with ice water, flour, and egg, creating a delicate, light coating. The dipping sauce, tentsuyu, is crafted from dashi, soy sauce, and mirin, often served with grated daikon radish.
Where can I eat it?
Tempura is widely available throughout Japan, whether served as a standalone dish, with noodles, or as part of a Donburi (tendon). You can find it in many restaurants, particularly in specialist tempura or tendon restaurants. It's also a popular choice in izakayas, where individual pieces can be ordered. A well-known chain for tempura in Tokyo is Tendon Tenya
Dairy free. Vegetarian and vegan versions available..
sushi
vinegered rice with fish or other ingredients
What is it?
Sushi is a traditional Japanese dish consisting of shari (vinegared rice) combined with various ingredients, traditionally raw seafood, but it can also be made with cooked seafood, vegetables, egg, or meat. It’s served with soy sauce, wasabi, and pickled ginger. There are many different types of sushi, some of the most popular being:
Nigiri: Thin slices of seafood or other toppings pressed on top of rice.
Maki: A filling with rice around it, wrapped in seaweed, and cut into small pieces.
Inarizushi: Sushi rice stuffed inside sweet fried tofu.
Temaki: A cone of nori (seaweed) filled with rice, raw fish or other fillings, and sometimes vegetables.
Sashimi: Not actually sushi (as it doesn’t include rice), but closely related and often sold alongside sushi. It consists of thin slices of seafood or, less commonly, meat.
What’s in it?
Shari sushi rice is made from rice, rice vinegar, sugar, and salt. The fillings and toppings for sushi are nearly endless, but popular ones include tuna, salmon, egg, prawn, crab, octopus, squid, eel, sea urchin, fish roe, and cucumber. Soy sauce, wasabi, and pickled ginger can be added as desired.
Where can I eat it?
You can buy sushi from convenience stores or supermarkets. For a fun and cheap way to experience sushi, try kaitenzushi (conveyor belt sushi) at most modern restaurants, where you can order directly to your table via a tablet. Popular chain restaurants offering this are Sushiro and Kurasushi, both available throughout Japan. If you want to splurge, there are many dedicated sushi restaurants across the country. If you’re near the coast, a fish market is a great place to sample amazing fresh sushi, such as at Kanazawa.
Vegetarian and vegan versions available. Gluten may be in some sauces.
unadon
eel rice bowl
What is it?
Unadon is a Japanese dish consisting of grilled eel served over a bowl of rice. The name combines unagi (eel) and donburi (rice bowl). The eel is prepared using the kabayaki method, where it is filleted, grilled, and repeatedly basted with a thick, sweet-savory tare sauce. Extra sauce is poured over the top, soaking into the rice for added flavour. It’s a popular yet pricey dish, known for its rich taste and tender texture.
What’s in it?
Unadon consists of three main components: grilled eel (prepared using the kabayaki technique), steamed rice, and tare sauce—a glaze made from soy sauce, sugar, sake, and mirin.
Where can I eat it?
Unadon is widely available across Japan. Budget-friendly versions can be found at chain restaurants like Sukiya and Yoshinoya, but for the best experience, it’s worth spending a little more to visit a specialist unagi restaurant.
Dairy free.
sobagaki
soba dough dumplings
What is it?
Sobagaki is a traditional Japanese dish made from soba flour (buckwheat flour) and hot water. Instead of being formed into noodles, the mixture is shaped into round dumplings and served in hot water. After straining the water, the dumplings are dipped into soy sauce. It has a doughy, satisfying texture, with flavor enhanced by condiments.
What’s in it?
Sobagaki is made from hot water and soba flour. It’s often served with soy sauce, grated daikon radish, and wasabi for added flavor.
Where can I eat it?
Sobagaki is a specialty of Nagano Prefecture, famous for its soba dishes. It's rarely found outside the region, except for Tokyo. We tried it in Matsumoto at a restaurant called Tsuruya, which specializes in soba dishes (its listed as Handmade Soba North Gate on Google Maps).
Vegetarian and vegan.
okonomiyaki
Japanese savoury pancake-ish
What is it?
Okonomiyaki is a Japanese savoury pancake made from batter, cabbage, and various other ingredients, cooked on a teppan (a large flat-top griddle) and topped with a rich, tangy sauce. The name comes from okonomi ("how you like" or "what you like") and yaki ("grilled" or "cooked"). It is cut and served using a metal spatula called a hera.
There are two main styles: Osaka-style (Kansai-style) and Hiroshima-style.
Okonomiyaki (Osaka-style)
Osaka-style okonomiyaki is the most common version and is found throughout Japan. All the ingredients are mixed together before cooking, creating a thick, fluffy texture. At some restaurants, you can cook it yourself on a personal teppan at your table, don’t panic! The staff will help you if needed!
Okonomiyaki (Hiroshima-style)
Hiroshima-style okonomiyaki is prepared differently from the Osaka version, the ingredients are layered rather than mixed. This gives it a slightly crispier texture. It also commonly includes bean sprouts and noodles, making it more filling. Towards the end of cooking, an egg is added underneath. The sauce in Hiroshima-style okonomiyaki is usually thicker and sweeter than the Osaka version.
What’s in it?
Okonomiyaki (Osaka-style)
The batter is made from plain flour, eggs, and water or dashi stock. Core ingredients mixed into the batter include: Cabbage, tenkasu (crispy tempura bits), spring onion, pickled red ginger, thin slices of pork are often placed on top before flipping, and additional toppings can include cheese, mochi (rice cake), squid, or prawns. Once cooked, it is topped with: Okonomiyaki sauce (a blend of Worcestershire sauce, tomato ketchup, sugar, soy sauce, and oyster sauce), Japanese mayonnaise (richer and sweeter than European mayonnaise, as it uses only egg yolks),Bonito flakes (katsuobushi) and Aonori (seaweed powder), it is then cut into pieces with a hera and eaten with chopsticks.
Okonomiyaki (Hiroshima-style)
Like the Osaka version, the batter is made from plain flour, eggs, and water or dashi stock. The key ingredients are layered rather than mixed and include: cabbage, tenkasu (crispy tempura bits), spring onion, bean sprouts. noodles (soba or udon), pork, egg, additional toppings can include cheese, mochi, squid, or prawns. Once cooked, it is topped with: Hiroshima-style okonomiyaki sauce (a blend of Worcestershire sauce, tomato paste, sugar, soy sauce, vinegar, and garlic) Japanese mayonnaise, bonito flakes (katsuobushi), aonori (seaweed powder), as with Osaka-style, it is cut into pieces with a hera and eaten with chopsticks.
Where can I eat it?
Okonomiyaki (Osaka-style)
Osaka-style okonomiyaki is available throughout Japan at specialist okonomiyaki restaurants, which often serve other teppanyaki dishes. Pre-made versions can also be found in convenience stores and supermarkets. A great place we tried was Dainoji in Kyoto, a small restaurant that only opens for lunch, where you get to make your own okonomiyaki!
Okonomiyaki (Hiroshima-style)
Hiroshima-style okonomiyaki is mostly found in Hiroshima and the surrounding region, though some okonomiyaki restaurants outside Hiroshima serve it as a speciality. We highly recommend Okonomiyaki Junior in Hiroshima. It’s a tiny spot with only eight seats around the teppan, so you may need to queue, but it’s worth the wait!
Vegetarian versions available.
sapporo soup curry
curry soup
What is it?
Sapporo Soup Curry is a curry with a soup-like consistency and a more complex flavour profile compared to traditional thick curries. Unlike the usual thick curry sauce, this version has tender, slow-cooked meat and large-cut vegetables that fall apart in the mouth. The dish is eaten like a soup, with rice often dipped into the curry for extra flavour. As the name suggests, it is a specialty of Sapporo in Hokkaido.
What’s in it?
The soup-like curry is typically made with pork or chicken stock, tomatoes, onions, garlic, ginger, curry powder, chili powder, garam masala, turmeric, cumin, and coriander. The meat is usually bone-in chicken or pork, slow-cooked until incredibly tender. Vegetables include large pieces of potatoes, carrots, aubergine, broccoli, green beans, bell peppers, okra, and lotus root. It may also include egg.
Where can I eat it?
Sapporo Soup Curry is a specialty of Sapporo, where it’s easy to find. Outside of Sapporo, you can also find it in Tokyo and Hiroshima. A great place to try it is Soup Curry King, a popular chain from Sapporo with a location in Hiroshima as well.
Dairy free. Vegetarian versions available.
noodle dishes
ramen
THE Japanese noodle soup
What is it?
Ramen is one of Japan's staple foods: a noodle soup rich in flavour, generally affordable, and especially satisfying after a night out. There are many different types of ramen, distinguished by their seasoning bases, known as tare. The most common varieties include:
Shoyu (soy sauce-based): A clear, brown broth flavored with soy sauce, offering a balanced, savory taste.
Shio (salt-based): The lightest and clearest broth, seasoned primarily with salt, allowing the flavours of the other ingredients to shine.
Miso (fermented soybean paste-based): A slightly sweet broth with a robust, tangy flavour.
Ramen noodles are made from wheat flour, water, salt, typical toppings include slices of pork (chashu), spring onions, bean sprouts, seaweed (wakame), fish cake (kamaboko), sesame oil, chili oil, and more.
From our experience, customizing orders can be challenging, as many ramen shops use vending machines for ordering, and the establishments are designed for quick service, as evidenced by the swift dining pace of other customers.
What’s in it?
Meat-based broth (commonly chicken or pork), unless specified as 'vegan ramen', Ramen noodles and various toppings (e.g., pork, vegetables, seaweed).
Where can I eat it?
Ramen is ubiquitous in Japan, available in train station noodle bars, roadside eateries, shopping malls, and specialty restaurants. Two notable spots we enjoyed were Tokyo T's Tantan and Jikasei MENSHO for veggie and vegan options.
Vegetarian, vegan and gluten free options available.
kake soba
buckwheat noodle soup
What is it?
Kake soba is a simple yet classic Japanese dish consisting of soba (buckwheat) noodles served in a hot broth. It forms the base for many other soba dishes, which are made by adding different toppings, such as:
Kitsune soba – Topped with a large piece of sweet fried tofu.
Tanuki soba – Topped with tenkasu (crispy tempura bits).
Tempura soba – Topped with tempura, usually prawn or vegetables.
Tsukimi soba – Topped with a raw or poached egg, symbolising the moon (tsukimi means "moon viewing").
This is just a small selection, many other regional variations of soba exist throughout Japan.
What’s in it?
Kake soba consists of soba noodles in a hot broth made from dashi, soy sauce, and mirin. The type of soy sauce used varies by region: dark soy sauce is more common in eastern Japan, while light soy sauce is preferred in the west. It is usually garnished with spring onions and sometimes slices of kamaboko (Japanese fish cake).
Where can I eat it?
Soba is widely available throughout Japan, from convenience stores and supermarkets to cheap stand-up noodle bars at train stations and high-end specialist soba restaurants. It’s a staple dish you’ll find almost everywhere.
Dairy free. Vegetarian and vegan versions available.
kake udon
thick wheat noodle soup
What is it?
Kake udon is a simple yet classic Japanese dish made with udon—thick, chewy wheat noodles—served in a hot broth. It is the most basic version of udon in broth, but many variations exist with different toppings, such as:
Kitsune udon – Topped with a large piece of sweet fried tofu.
Tanuki udon – Topped with tenkasu (crispy tempura bits).
Tempura udon – Topped with tempura, usually prawn or vegetables.
Curry udon – Made with a rich, curry-flavoured broth.
A chilled version, similar to soba, called zaru udon is also popular. In this dish, udon noodles are served cold and dipped in tsuyu (dipping sauce) before eating. Udon is also commonly added to hotpot dishes after the main ingredients have been eaten, allowing the noodles to soak up the remaining broth.
What’s in it?
Udon noodles are made from wheat flour, water, and salt. The basic broth is made from dashi, mirin, and soy sauce. The type of soy sauce used varies by region: dark soy sauce is more common in eastern Japan, while light soy sauce is preferred in the west. Kake udon is usually garnished with spring onions and sometimes slices of kamaboko (Japanese fish cake).
Where can I eat it?
Like soba, udon is widely available throughout Japan, with many regional variations. It can be found in convenience stores and supermarkets, as well as in cheap stand-up noodle bars, chain restaurants, and high-end specialist udon restaurants.
Dairy free. Vegetarian and vegan versions available.
mori soba
cold soba noodles with dipping sauce
What is it?
Mori soba is a dish of cold soba noodles (buckwheat noodles) served on a bamboo tray called a zaru, accompanied by a dipping sauce called mentsuyu. The cold noodles are dipped into the sauce before eating. A variation, known as zaru soba, is topped with nori (seaweed).
What’s in it?
The soba noodles are made from buckwheat flour, sometimes with a bit of wheat flour mixed in. The mentsuyu dipping sauce is made from soy sauce, mirin, and dashi. It’s commonly served with grated daikon radish, wasabi, and spring onions.
Where can I eat it?
Mori soba is a specialty of Nagano Prefecture, known for its soba dishes. We didn’t see it outside the region, except for Tokyo. We tried it in Matsumoto at a restaurant called Tsuruya, which specializes in soba dishes (its listed as Handmade Soba North Gate on Google Maps).
Dairy free.
tsukemen
dipping noodles with rich broth
What is it?
Tsukemen is a ramen dish where the noodles and broth are served separately. The noodles are typically served cold or at room temperature, while the strong-flavoured broth or dipping sauce is served hot.
What’s in it?
The dish features thick and chewy wheat noodles designed to soak up the dipping sauce. The broth is usually made with pork or chicken stock, then flavoured with soy sauce, miso, mirin, salt, vinegar, ginger, garlic, and spring onions. Common toppings for the noodles include chashu (pork belly), egg, or nori (seaweed).
Where can I eat it?
Tsukemen is available in ramen restaurants throughout Japan, including chain restaurants like Menya Musashi, which has several locations in Tokyo and serves excellent Tsukemen (pictured).
Dairy free. Vegetarian and vegan options sometimes available.
yakisoba
stir-fried noodles
What is it?
Yakisoba is a popular Japanese stir-fried noodle dish. Despite its name, it’s not made with soba (buckwheat) noodles but rather wheat-based noodles similar to ramen. It’s stir-fried with meat, vegetables, and a savoury-sweet yakisoba sauce, often topped with a fried egg.
What’s in it?
Yakisoba typically includes wheat noodles, pork, chicken, or beef, and vegetables such as cabbage, carrots, and onions. A fried egg is sometimes added on top, and it is often garnished with bonito flakes and pickled red ginger. The signature yakisoba sauce is a rich, tangy blend of soy sauce, ketchup, Worcestershire sauce, mirin (rice wine), sugar, and garlic.
Where can I eat it?
It’s a widely available and affordable dish throughout Japan, often found in casual eateries and street food stalls. Many restaurants specialise in it, such as Akinoya in Nikko (pictured), where we had a delicious and reasonably priced version with pork.
Vegetarian & vegan versions available.
omusoba
omelette wrapped noodles
What is it?
Omusoba is a dish made with yakisoba (stir-fried noodles), sometimes mixed with meat and vegetables, wrapped in an omelette. It's cooked on a teppanyaki grill and covered in okonomiyaki sauce.
What’s in it?
The dish features yakisoba noodles, eggs for the omelette, cabbage, spring onion, and carrots. Meat such as pork or chicken can be added, along with seafood options like squid or prawns. Its finished with okonomiyaki sauce (made from Worcestershire sauce, tomato ketchup, sugar, soy sauce, and oyster sauce), Japanese mayonnaise (which uses only egg yolks, making it richer and sweeter than European mayonnaise), bonito flakes, and aonori (seaweed powder).
Where can I eat it?
Omusoba can be found throughout Japan, often at okonomiyaki restaurants. It’s also served in family restaurants and occasionally in izakayas (Japanese pubs). We had a great one (pictured) at a small okonomiyaki restaurant in Nara called Surugamachi's Okonomiyakiya, which also serves excellent okonomiyaki.
Dairy free.
nabe - hotpots
shabu shabu
hotpot dipped in sauce
What is it?
Shabu shabu is a Japanese nabemono (hotpot) dish. The name is onomatopoeic, reflecting the sound of the ingredients being swished in the hotpot. It includes meat and vegetables, which are cooked bit by bit in the hotpot at the table, usually shared by 2 to 4 people, though larger hotpots are available. The cooked ingredients are then dipped in a sauce before eating. After the main ingredients are finished, noodles or rice are often added to use up the leftover broth.
What’s in it?
Common ingredients include meats such as beef, pork, or chicken (sometimes a mix), tofu, cabbage, mushrooms, spring onions, carrots, and other vegetables. The broth is traditionally a simple kelp-based broth, but modern versions feature different styles. Traditional dipping sauces are ponzu, a citrusy soy sauce, or goma dare, a sesame sauce.
Where can I eat it?
Shabu shabu is popular throughout Japan and is typically a more expensive meal, often enjoyed with at least one other person. Some chain restaurants offer it at a slightly lower price, such as Onyasai, with many offering all-you-can-eat menus.
Dairy free.
oden
winter hotpot
What is it?
Oden is a type of nabemono (hotpot) dish, mostly eaten in the wintertime. It includes a variety of ingredients, allowing the eater to customise it based on their preferences.
What’s in it?
The broth is usually made from dashi, soy sauce, sake, mirin, salt, and sugar. Common ingredients include daikon radish, konnyaku (a jelly-like yam cake), shirataki noodles (made from konnyaku with a similar texture), chikuwa (tube-shaped fish cakes), atsuage (deep-fried tofu), eggs, happūn (soft, white, fluffy fish cakes), ganmodoki (tofu fritter, often stuffed), and many other ingredients can be added.
Where can I eat it?
Oden is mostly found in the winter, though some Oden restaurants serve it year-round. During the colder months, it's also available at food stalls, and even convenience stores begin selling it.
Dairy free. Vegetarian and vegan versions available.
chanko nabe
sumo hotpot
What is it?
Also known as Chanko or sumo stew, Chanko Nabe is a nabemono (hotpot) dish traditionally eaten by sumo wrestlers in large quantities to gain weight and strength. It features a rich broth and is packed with protein, such as chicken, along with a variety of vegetables. While the dish itself isn’t unhealthy, it’s the sheer volume consumed, along with rice, that contributes to weight gain. Many Chanko Nabe restaurants are run by former sumo wrestlers. Chicken is the traditional protein choice, as wrestlers are meant to stay on two legs, not four.
What’s in it?
The broth is usually made from dashi and can be either miso or soy-based, often flavoured with garlic, ginger, sake, and mirin. The most traditional protein is chicken, but variations can include pork, beef, seafood, or tofu. Vegetables commonly used are cabbage, mushrooms, and spring onions. Like many nabemono dishes, Chanko Nabe can be served with rice (which absorbs the remaining broth, creating a rice porridge) or udon noodles at the end.
Where can I eat it?
Chanko Nabe is not as easy to find as other hotpots like shabu shabu or sukiyaki, but it’s easier to track down in Tokyo or areas associated with sumo. In Kyoto, we found a great spot called Nagomi, run by a former sumo wrestler. A minimum of two people is typically required to order Chanko Nabe, which is standard for most nabemono dishes.
Dairy free.
sukiyaki
hotpot with raw egg dip
What is it?
Sukiyaki is a nabemono (hotpot) dish with a sweeter broth compared to other hotpot dishes like shabu-shabu. It is traditionally made with sliced beef, vegetables, tofu, and shirataki noodles. The ingredients are cooked in the hotpot and then dipped in beaten raw egg before eating.
What’s in it?
The broth is made from soy sauce, sugar, and mirin, with sake and dashi sometimes added. The traditional meat used is beef, but versions with pork also exist. Vegetables include tofu, cabbage, mushrooms, carrots, leeks, and shirataki noodles. It’s often topped with mitsuba (a Japanese herb similar to parsley). As with many Japanese hotpot dishes, rice (which can turn into a porridge) or udon noodles are added at the end to soak up the remaining broth.
Where can I eat it?
Sukiyaki is available throughout Japan, with slight variations in its cooking style. Some family restaurants offer it in the winter, but it’s typically available year-round at specialist sukiyaki restaurants. It’s not an everyday meal and is usually shared with two or more people. However, if you are in Japan during the colder months and are traveling solo, chain restaurants like Yoshinoya (pictured), Sukiya, and Yayoiken offer a more affordable version of sukiyaki to try.
Dairy free.
sweets
dango
rice flour dumplings
What is it?
Dango is a traditional Japanese sweet dumpling made from rice flour, typically served on a skewer with three to five chewy, bite-sized balls. It can be sweet, savoury, or a mix of both, with different variations available across Japan. Dango can be boiled, steamed, or grilled, each preparation method giving it a slightly different texture and flavour.
What’s in it?
Dango is made from a combination of regular rice flour and glutinous rice flour (mochiko), giving it its characteristic chewiness. The toppings and flavours vary depending on the type. Popular varieties include:
Anko Dango – topped with sweet red bean paste.
Shoyu Dango (pictured) – brushed with a savoury soy sauce glaze.
Hanami Dango – the famous three-coloured pink, white, and green dango, traditionally enjoyed during hanami (cherry blossom viewing).
Where can I eat it?
Dango is widely available throughout Japan, sold in supermarkets, convenience stores, sweet shops, and food stalls. The one pictured was from a stall in Nikko, along the main road leading to the Tōshōgū Shrine.
Gluten free (other than certain sauces). Vegetarian and vegan versions available.
mochi
glutinous rice cake
What is it?
Mochi is a Japanese rice cake made from mochigome (glutinous rice), giving it a soft, chewy, and slightly doughy texture. It has a mild rice flavour but is usually paired with various sweet or savoury fillings. The process of making mochi involves soaking the rice overnight, steaming it, and then pounding it into a sticky dough.
Popular types of mochi include:
Daifuku – A round mochi stuffed with sweet fillings like red bean paste, custard, or chocolate.
Ichigo Daifuku – A type of daifuku with a whole strawberry inside.
Yatsuhashi – A thin, triangular mochi from Kyoto, traditionally flavoured with cinnamon and sometimes filled with sweet bean paste.
There are many other regional and seasonal variations.
What’s in it?
Basic mochi is made from mochigome (glutinous rice) and water. Sugar is sometimes added for sweetness. The filling or additional flavourings depend on the type of mochi, with common options including red bean paste, custard, chocolate, or fruit.
Where can I eat it?
Mochi is widely available across Japan in supermarkets, convenience stores, wagashi shops (traditional Japanese sweet shops), markets, and specialist mochi stores.
Dairy & gluten free. Vegetarian and vegan versions available.
momiji manjū
maple leaf shaped cake
What is it?
Momiji Manjū is a traditional Japanese sweet from Miyajima Island. Shaped like a maple leaf, it’s a soft, slightly chewy cake traditionally filled with anko (sweet red bean paste). "Momiji" means maple leaf, and "manjū" refers to traditional Japanese sweets filled with sweet paste. It’s a famous souvenir from Miyajima.
What’s in it?
The cake is made from wheat flour, eggs, sugar, baking powder, and water or milk. While the traditional filling is anko (sweet red bean paste), many modern variations exist, including custard, chocolate, matcha, chestnut, and cheese.
Where can I eat it?
Momiji Manjū is widely available in Hiroshima Prefecture, especially on Miyajima Island, where it was invented. It’s sold everywhere on the island, making it the quintessential souvenir for visitors.
Dairy free versions available. Vegetarian.
taiyaki
filled, fish shaped cakes
What is it?
Taiyaki is a Japanese fish-shaped cake, typically in the form of a red sea bream (tai). "Yaki" means grilled or baked in Japanese. The batter is similar to that of a waffle, and the classic filling is anko (sweet red bean paste), though many modern alternatives exist. The red sea bream is a symbol of good luck in Japan. Taiyaki is served hot (sometimes so hot it’s difficult to eat!) with a crispy exterior and a delicious filling. My personal favourite is custard—delicious! A similar cake found in Japan is imagawayaki, which is round rather than fish-shaped.
What’s in it?
The batter is made from plain flour, eggs, sugar, baking powder, and water or milk. The classic filling is anko (red bean paste), but more modern and common fillings include custard and chocolate. Other variations such as matcha, sweet potato, or cheese are also popular.
Where can I eat it?
Taiyaki can be found throughout Japan at street stalls, marketplaces, and even convenience stores. While it originated in Tokyo, our favourite version was actually in Hiroshima at Naruto Taiyaki Honpo Hiroshima Hondori Store. The premium custard filling was incredibly hot and absolutely delicious!
Vegetarian. Traditionally dairy free.
Ingredients listed reflect common or typical components of this dish as served in restaurants or street‑food vendors. Variations by region, season, or vendor are common. This information is provided for general reference only. If you have dietary restrictions or allergies, please verify ingredient details independently. We assume no liability for accuracy or outcomes.