- Category
- Side dish
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アジフライ
Ajifurai is breaded and deep-fried horse mackerel. It features a crispy coating and fluffy interior, and tastes especially amazing near the port.
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あん肝
Ankimo is steamed monkfish liver, known as the “foie gras of the sea” for its rich flavor and creamy texture. It is often enjoyed as a sake appetizer.
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ウツボの唐揚げ
Utsubo no Karaage is a local dish from Kochi Prefecture, made by frying moray eel. Despite its fearsome appearance, it has fragrant crispy skin and tender, springy white flesh.
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枝豆
Edamame are young soybeans harvested before full maturity and typically boiled in salted water. Unlike tofu, natto, or kinako—which are all made from mature soybeans—edamame are enjoyed as a fresh, lightly sweet, and tender snack.
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おでん
A classic Japanese winter stew with a gentle soy-based broth. Ingredients include daikon radish, boiled eggs, konjac, and fish cakes, simmered for hours. Flavors vary between eastern and western Japan.
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牡蠣
Japanese oysters are harvested nationwide, with Hiroshima and Akkeshi being especially famous. Enjoyed raw, grilled, or fried, they are known for their rich, milky flavor.
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カツオのたたき
Katsuo no tataki is seared bonito sashimi and a specialty of Kochi Prefecture. Also called “Tosa-zukuri,” the straw-seared version is especially aromatic and flavorful.
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黒造り
Kurozukuri is a type of salted squid enhanced with squid ink, known for its rich umami and deep flavor. Often enjoyed with sake.
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酒盗
Shutou is a strongly flavored Japanese delicacy made by fermenting bonito entrails with salt and rice malt. While similar to shiokara, it is less salty and has a richer, more complex umami. It is said to be “so good it makes you steal sake.”
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玉子焼き
Tamagoyaki is a traditional Japanese rolled omelette made by folding layers of seasoned egg. Known for its fluffy texture and subtly sweet flavor, it is served in various settings such as sushi restaurants, izakaya bars, bento boxes, street stalls, and even specialty shops. The flavor differs by region—sweeter in eastern Japan, and more savory and dashi-rich in the west.
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糠漬け
Nukazuke is a traditional Japanese pickle made by fermenting vegetables like eggplant, cucumber, or daikon in rice bran. Other types of pickles like “asazuke” also exist.
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冷奴
Hiyayakko is a chilled tofu dish topped with condiments like green onions and ginger. Variations include meat miso. Letting it sit briefly enhances the flavor by reducing excess moisture.
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豚の角煮
A dish of pork belly simmered in soy sauce, sugar, and sake until tender. The fat becomes soft and rich, creating a melt-in-the-mouth texture. While little known in the West, it is a beloved dish in Japanese homes and izakaya.
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ポテサラ
In Japan, “potesara” is a popular abbreviation for potato salad, and it’s a staple on izakaya menus. Made with mashed potatoes mixed with mayonnaise, cucumber, carrot, and sometimes ham, each restaurant often adds its own twist.
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明太子
Mentaiko is spicy cod roe seasoned with chili. Its unique spicy flavor makes it a versatile ingredient in dishes like pasta, grilled mentaiko, squid with mentaiko, and rice balls.
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やきとり
Yakitori is a classic Japanese dish of skewered chicken grilled over charcoal and seasoned with either salt or sweet soy-based sauce. Each part of the chicken—like thigh, skin, liver, or gizzard—is served under unique names and flavors.
