- #For everyone
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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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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. -
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. -
かき氷
Kakigoori is a Japanese summer dessert made of shaved ice topped with syrup and other ingredients. Many specialty shops use natural ice, known for its fluffy texture.
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唐揚げ
Karaage is a popular Japanese frying method where ingredients are marinated, coated with flour or starch, and deep-fried. It usually refers to chicken but can also be made with fish or vegetables.
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カレーパン
Karepan is a Japanese-style fried bread filled with curry. Its crispy crust and spicy filling make it a beloved snack, with specialty shops and even a national Karepan Association.
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カレーライス
Curry rice is a dish of rice topped with curry. Loved by all ages, from sweet versions for kids to spicy varieties at specialty shops.
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串団子
Kushi Dango is a traditional Japanese street food featuring rice flour dumplings skewered on bamboo sticks. It comes in various flavors like mitarashi, anko, and kinako, offering a chewy texture and sweet-savory taste. Often seen at festivals and tourist spots.
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串焼き
Kushiyaki refers to the Japanese grilling method of cooking skewered foods over charcoal or a grill. Yakitori is considered a type of kushiyaki, and a variety of ingredients like meat, fish, and vegetables are used.
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けんちん汁
Kenchin-jiru is a soup made by sautéing root vegetables and tofu in sesame oil before simmering them in broth. Originally a Buddhist vegetarian dish, it avoids meat and fish.
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コーヒーゼリー
Coffee jelly is a dessert unique to Japan, made by solidifying bitter coffee into jelly form. Unlike sweet jellies overseas, it features a subtle sweetness and mild bitterness. It’s commonly available at convenience stores.
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刺身
Sashimi is a Japanese method of slicing raw ingredients thinly, typically referring to seafood, but it can also include chicken, konnyaku, or vegetables.
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讃岐うどん
Sanuki udon is a regional noodle from Kagawa Prefecture, known for its firm and chewy texture. It can be enjoyed in many styles, such as kake, bukkake, zaru, or kama-age.
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しゃぶしゃぶ
Shabu-shabu is a healthy Japanese hot pot where diners cook thin slices of meat and vegetables in hot broth themselves.
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炊き込みご飯
A rice dish cooked with ingredients like mushrooms, chicken, and bamboo shoots, allowing the flavors to blend with the rice.
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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. -
ちゃんこ鍋
Chanko Nabe is a hot pot dish made for sumo wrestlers, prepared in sumo stables. There’s no fixed recipe; ingredients and seasonings vary by stable. It’s hearty and nutritious, often including chicken, vegetables, and tofu.
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ちゃんぽん
A hearty and creamy noodle soup with seafood and pork, distinct from ramen due to its stir-fried ingredients and thick broth. -
定食
Teishoku is a Japanese set meal including rice, miso soup, a main dish, and side dishes served on separate plates. Options range from grilled fish to sashimi and fried foods. It’s affordable and nutritionally balanced.
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鉄板焼き
Teppanyaki is a cooking method where ingredients are grilled on a hot iron plate. It includes dishes like steak and okonomiyaki. At upscale restaurants, wagyu beef and abalone may be served and cooked before your eyes.
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豚汁
Tonjiru is a hearty miso soup with pork, commonly enjoyed as a homestyle dish in Japan. Ingredients vary by region and household, including vegetables and konnyaku.
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ほうとう
Hōtō is a traditional dish from Yamanashi Prefecture, featuring thick flat noodles, pumpkin, and root vegetables simmered in miso broth. Especially comforting on cold days.
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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. -
水炊き
Mizutaki is a local dish from Fukuoka, made by simmering chicken in plain water to extract natural flavors. Unlike other hot pots, it is not seasoned with soy sauce or salt during cooking.
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味噌汁
Miso soup is made by dissolving miso paste into hot broth. It includes a variety of ingredients like tofu, mushrooms, or spinach.
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焼きおにぎり
Yaki onigiri is a grilled rice ball brushed with soy sauce, resulting in a crispy outside and fluffy inside. It usually contains no filling, allowing the simple flavor and aroma to stand out.
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焼きそば
Yakisoba is a stir-fried noodle dish using Chinese-style noodles. In eastern Japan, it features rich sauce flavors, while in western Japan, lighter soy-based versions are common. A staple at summer festival stalls.
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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.
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ラムネ
Ramune is a Japanese carbonated drink sealed with a glass marble. Its unique opening mechanism and nostalgic look make it a symbol of summer in Japan.