Japanese food
Japanese food is one of the world’s most celebrated cuisines—elegant, seasonal, and rooted in both tradition and innovation. Every region brings its own character, shaped by geography, local ingredients, and centuries of culinary craft in Japan. Some of our favourite memories came from exploring vibrant Tokyo neighbourhoods, standing in awe before the great Buddhas of Nara and Kamakura, and taking in the still beauty of Miyajima Island. We were equally drawn to the striking castles of Matsumoto and Himeji, each offering a glimpse into Japan’s feudal past. Wherever we travelled, the local food in Japan was always a defining part of the experience.
From humble bowls of ramen and street-side yakitori to hot pot dishes like shabu-shabu, Japanese cuisine is about balance, simplicity, and respect for the natural flavour of each ingredient. Rice, miso, soy, and dashi—a broth made from kombu (kelp) and katsuobushi (bonito flakes)—form the backbone of many meals, with seasonal vegetables, fresh seafood, and regional pickles adding variety.
Traditional Japanese food also reflects outside influences, especially from China and the West—but always through a uniquely Japanese lens. Dishes like tempura (introduced by Portuguese missionaries in the 16th century as a method of batter frying) and Japanese curry rice (brought via British influence during the Meiji era) have evolved into beloved comfort foods, with the latter known for its mild, slightly sweet flavour.
