5 types of Japanese food that one must try

Estimated reading time: 4 minutes

Do you intend to travel to Japan? If so, you have to be familiar with Japanese cuisine. One of the most interesting and varied cuisines in the world is washoku, or traditional Japanese food. After centuries of development, this cuisine is now praised for its creativity, health, and history.

The nation offers a wide selection of traditional Japanese cuisine. There are many different meals that you might not be familiar with when you delve just a little deeper into the world of real Japanese cuisine.

Types of Japanese food:

Sushi:

Famous chefs have been practicing sushi-making for decades, going to extreme measures to get the ideal bite. Sushi is a traditional Japanese dish. Japanese sushi originated in the medieval street food culture of Tokyo, where nigiri, a hand-held dish of raw fish topped with a bed of vinegar-seasoned rice, was sold from booths.

Out of all the fish on the menu, fatty tuna is the best. Demand for these succulent fish is so high that the first huge maguro (bluefin tuna) of the year sold at Toyosu Market in 2020 for around $1.8 million.


Okonomiyaki:

This griddle-fried food is sometimes referred to by the Japanese as a “Japanese savory pancake” or something like, although the term doesn’t really do it justice. Okonomiyaki is a cabbage-filled fried egg and flour batter.

You can add more ingredients according to your tastes and local recipes. Typical ingredients include pork belly, kimchi, other veggies, and a topping of mayonnaise, special okonomiyaki sauce, and dried bonito fish flakes.

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Miso Soup:

You may find this thin soup on the menu for breakfast, lunch, and dinner, and it’s a solid mainstay in the Japanese diet. Miso soup is created using fermented soybeans and rice koji, as well as dashi stock and miso, a salty paste.

Miso comes in four primary varieties: red, white, blended, and barley. There are also other regional variations, all of which yield different kinds of soup.


Udon:

It is thought that these dense noodles made of wheat flour were brought to Japan from China approximately 800 years ago. Udon, often boiled and served with a basic soup, is becoming a popular and affordable lunch choice.

Just those two components go into making kake udon, which despite its seemingly straightforward appearance can be a substantial dinner on its own. Udon establishments typically offer a range of toppings including raw egg, tempura pieces, and spring onions if you’re looking for something a little more bite.


Takoyaki:

These balls of wheat batter packed with octopus originated in Osaka in the 1930s, thanks to a street vendor there. The use of a specific pan with half-sphere indents throughout its surface sets apart tatekiyaki balls.

To attain the ideal ball form, flipping the batter at the appropriate moment requires considerable talent. Try flipping pancakes twice as quickly with chopsticks if you think it’s hard. Dried seaweed flakes, dried bonito flakes, and a unique takoyaki sauce are the customary toppings for takoyaki.