Any visitor to Japan can't fail to be impressed by the array of delicious treats on offer in Japan. Famous foods like sushi and tempura are popular with tourists and residents alike. There is also a vast range of traditional foods, and western-style eateries serving burgers, steaks, pasta and salad are widely available. From the lowly but cosy and wholesome udon stand on the pavement to the exquisitely prepared kaiseki ryori of the ryokan, or Japanese inn, Japan has a mouth-watering display of culinary creations. The question is- what to eat? Here is a short list of some Japanese dishes that are worth trying:
sushi vinegared rice topped by raw seafood like squid, prawn, tuna and salmon, or slices of sweet Japanese omelette or cucumber. sashimi is slices of raw fish served with soy sauce and a small ball of spicy hot wasabi horseradish paste.
tempura sliced vegetables fried in a light batter and served with a dipping sauce.
sukiyaki a hotpot prepared at your table: finely sliced choice beef with a variety of vegetables, tofu and thin noodles and mushrooms.
tonkatsu a sliced cutlet of pork, deep fried in breadcrumbs and served on a bed of spring cabbage with mustard and a special sauce.
kaiseki ryori fine Japanese cuisine, often served at the evening meal in a ryokan: delicately flavoured prepared dishes of local seaweed, fish and vegetables, exquisitely presented.
shabu-shabu thin slices of tender beef, seared in hot water and dipped in a special sauce.
yakitori bamboo skewers of charcoal grilled chicken cuts and vegetables.
onigiri triangular balls of cooked rice, secured by dried seaweed strips. They contain one of a variety of fillings: fish, bean, sour plum or seaweed. They are often eaten at lunchtime or as a snack, and are widely available in convenience stores in ingenious packaging. Also delicious are inarizushi: a vinagered rice ball wrapped in a jacket of sweetened tofu.
miso soup the accompaniment to many meals in Japan. miso is a salty paste made from slightly fermented soya beans. Red miso is more popular in Honshu, whereas white miso is more popular in the south. The soup is served in small black bowls with chopped spring leek (negi) and diced tofu. There are regional variations that contain crab, carp, pork or even wild boar.
soba buckwheat flour noodles, served hot or cold with a sauce and chopped negi. udon wheat flour thick noodles served in a soup with a variety of ingredients:
yakisoba delicious fried wheat noodles served with a barbecue sauce, cabbage and shredded ginger
ramen a delicious soup of thin wheat noodles and pork slices; filling and warming.
pan from the Portuguese, meaning "bread"-bread rolls and buns in Japan come in a staggering variety of shapes, sizes and flavours.
kakigori shaved ice flavoured with fruit, and in some areas, condensed milk. Great on a sweltering summer evening.
sake Rice wine, served warm or cold. Often drunk with sushi.
Beer: national favourites are Kirin, Asahi and Sapporo.
O-cha Japanese green tea, served with great formality at the famous tea ceremony, or served as a refreshing mid-morning brew or after meals. Has a fresh, delicate flavour compared to other green teas.
Note that hot teas, coffee and even hot lemon dinks are available from vending machines throughout Japan- they also make great pocket warmers in winter!
sushi vinegared rice topped by raw seafood like squid, prawn, tuna and salmon, or slices of sweet Japanese omelette or cucumber. sashimi is slices of raw fish served with soy sauce and a small ball of spicy hot wasabi horseradish paste.
tempura sliced vegetables fried in a light batter and served with a dipping sauce.
sukiyaki a hotpot prepared at your table: finely sliced choice beef with a variety of vegetables, tofu and thin noodles and mushrooms.
tonkatsu a sliced cutlet of pork, deep fried in breadcrumbs and served on a bed of spring cabbage with mustard and a special sauce.
kaiseki ryori fine Japanese cuisine, often served at the evening meal in a ryokan: delicately flavoured prepared dishes of local seaweed, fish and vegetables, exquisitely presented.
shabu-shabu thin slices of tender beef, seared in hot water and dipped in a special sauce.
yakitori bamboo skewers of charcoal grilled chicken cuts and vegetables.
onigiri triangular balls of cooked rice, secured by dried seaweed strips. They contain one of a variety of fillings: fish, bean, sour plum or seaweed. They are often eaten at lunchtime or as a snack, and are widely available in convenience stores in ingenious packaging. Also delicious are inarizushi: a vinagered rice ball wrapped in a jacket of sweetened tofu.
miso soup the accompaniment to many meals in Japan. miso is a salty paste made from slightly fermented soya beans. Red miso is more popular in Honshu, whereas white miso is more popular in the south. The soup is served in small black bowls with chopped spring leek (negi) and diced tofu. There are regional variations that contain crab, carp, pork or even wild boar.
soba buckwheat flour noodles, served hot or cold with a sauce and chopped negi. udon wheat flour thick noodles served in a soup with a variety of ingredients:
yakisoba delicious fried wheat noodles served with a barbecue sauce, cabbage and shredded ginger
ramen a delicious soup of thin wheat noodles and pork slices; filling and warming.
pan from the Portuguese, meaning "bread"-bread rolls and buns in Japan come in a staggering variety of shapes, sizes and flavours.
kakigori shaved ice flavoured with fruit, and in some areas, condensed milk. Great on a sweltering summer evening.
sake Rice wine, served warm or cold. Often drunk with sushi.
Beer: national favourites are Kirin, Asahi and Sapporo.
O-cha Japanese green tea, served with great formality at the famous tea ceremony, or served as a refreshing mid-morning brew or after meals. Has a fresh, delicate flavour compared to other green teas.
Note that hot teas, coffee and even hot lemon dinks are available from vending machines throughout Japan- they also make great pocket warmers in winter!