Japanese Cuisine & Typical Dishes

It would be a huge understatement to say: I love Japanese cuisine more than anything else. At three years old, thanks to my father, I was handed my first chopsticks. From that moment on, I was hooked. On our trip to Japan, all my dreams and so much more were about to come true.

Welcome to Foodie Heaven, Japan. And if you're planning a trip to Japan soon, you should definitely add these traditional Japanese dishes to your must-eat list. Here are our top tips for eating in Japan.

The foundation of Japanese cuisine is ramen (ラーメン), the traditional Japanese noodle soup. It's the cheapest fast food you can get on every corner. The soup originally comes from China and is prepared very differently in each region.

You can find many restaurants, especially in subway stations. In Tokyo and Kyoto's main train station, there's a dedicated Ramen Street, where ramen restaurant follows another. In Tokyo alone, there are over 5,000 ramen shops! That's how popular noodle soup is in Japan.

Generally, you can choose between Shoyo (clear broth with soy sauce), Miso (broth flavored with fermented soybeans), Shio (light broth made from fish and seafood), and Tonkotsu (cloudy broth made from pork bones).

A ramen soup consists of the following components: rich broth, ramen noodles, and toppings like vegetables, fish, or meat. The noodles are mostly made from wheat flour. In Japan, additions often include pork, bean sprouts, green onions, and nori, and occasionally an egg.

Most ramen shops are relatively small, and the average stay for Japanese customers is about 12 minutes. It is fast food after all. Everything is very efficient in Japan. Usually, there is an automated machine at the entrance where you select your ramen soup.

You pay directly at the machine, receive a ticket, and then get assigned a seat. There, you hand the ticket to the server or cook, and within a few minutes, a steaming bowl of ramen is in front of you. From that point on, it's time to slurp (which is considered good manners in Japan) and enjoy.

At the foot of Mount Fuji, in Yamanashi Prefecture, there is a very special noodle soup called Hōtō (ほうとう). Unlike classic udon noodle soup, these noodles are made and prepared like dumpling dough. They are significantly thicker than udon or soba noodles.

The warm soup, with hearty ingredients of vegetables and noodles, was, in the past, the perfect dish for farmers who had to work in the fields come rain or shine. The simple preparation made this Japanese dish popular among the populace, and it is still served as traditional food in many restaurants around the Fuji lakes today.

After a cold hike around the lake, there's nothing better to warm up with. Served in a cast-iron pot, pumpkin, sweet potatoes, and vegetables joined noodles in a miso-seasoned broth. I had never encountered Hōtō before, but I would choose it over any German stew. This dish is a must-try.

We sampled our Hōtō at Hōtō Fudo in Kawaguchiko.

Hiroshima is the center of Japanese pizza, called Okonomiyaki (お好み焼き). Literally translated, it means: Grill what you want/what you like. Traditionally, Okonomiyaki is prepared on a hot iron plate (teppan) and consists of cabbage, flour, water, egg, yam, and dashi. It looks like a thick pancake-like patty.

Depending on the region, different ingredients can be added: noodles, bacon, seafood, mushrooms, or green onions. The most important part is the traditional Okonomiyaki sauce and bonito flakes (very thin flakes of dried and smoked fish), who could say no to that? If you wish, you can also get Japanese mayonnaise or spicy sauce on top. That's how I find the dish perfect.

In Hiroshima, there is an entire building dedicated to serving Okonomiyaki, called Okonomimura. There are several floors, each with a restaurant next to another. Most have only about 10 seats, and you sit directly around the grill. This is a unique experience because you can watch the chefs prepare and layer the individual components.

From our experience, the quality tends to decrease the further you are from the main entrance of the floor, which is also reflected in the occupancy of the seats. If you want to try Okonomiyaki, this is definitely the place to go. Otherwise, there are of course also 2,000 other Okonomiyaki restaurants in Hiroshima to test.

In Tokyo, you can also find this dish under the name Monjayaki on menus.

Shabu-Shabu (しゃぶしゃぶ) was a recommendation from my father, who used to live in Japan. At first, I couldn't imagine what it was, but when someone raves about a dish, I just have to try it. We were able to try this special type of Japanese fondue at Moritaya in Kyoto's main train station.

Thin slices of meat, in our case even the good Wagyu beef, and vegetables are cooked in a broth by simply moving them back and forth. After cooking, the meat is dipped in ponzu sauce and eaten with rice. The nice thing about Shabu-Shabu is that it is a very social meal, as it requires time.

There are restaurants where you share a pot with your table neighbor, and there are also counters where each guest has their own pot built into the table. Due to the short cooking time, we highly recommend spending a few extra yen to choose really high-quality meat. The taste on your palate will thank you...and now sizzle (shabu) into the pot.

Hot pot number 2, Sukiyaki (すき焼き). The principle is the same as with Shabu-Shabu. A hot pot with broth is served, where meat, vegetables, and tofu are cooked. Instead of rice, udon noodles are often found in the pot as a filling side. The challenge comes at the end and may seem strange to some, but everything is swirled in a beaten raw egg before eating. The flavor, however, is simply incredible and one of my secret favorites in Japan.

In the past, only beef was served, but nowadays many restaurants also offer pork or fish for Sukiyaki, which is also reflected in the price. Nonetheless, we always recommend trying the more expensive beef version; it's worth it. A place we found by chance in Nara was Washokuya Happoh.

Here, you sit in small secluded areas, separated from other guests, and call for the server by ringing a bell. When serving, only a small window is opened in the paper door, in a very reserved and discreet manner. It's a truly unique way to dine, but with its own charm.

The classic. Everyone knows it, and in the United States, sushi (すし) is now served everywhere. So, it's not a big deal. But those who have eaten sushi in Japan will find that what we know here is far too decadent. In Japan, sushi is served in its most original and freshest form, without crunch or fancy cream cheese fillings. The beauty of Japanese sushi is its high quality due to its proximity to the sea.

Whether in a supermarket conveyor belt or in small sushi restaurants, we were always utterly delighted. A special experience is certainly if you can sit directly at the kitchen counter to watch the sushi master prepare the small bites. Such dedication is something I sometimes miss here in the U.S., where sushi often becomes an all-you-can-eat mass production.

The best sushi on our Japan trip was eaten in Kanazawa at Kourin Sushi. The service was incredibly friendly, and even though our Japanese wasn't sufficient for an extensive order in the local language, we were treated like locals. Japan often means also embarking without immediately knowing what you're ordering.

The most expensive meat in the world. Kobe beef (神戸牛) is the ultimate challenge for all meat lovers. The Tajima cattle, which comes from the Kobe region, is characterized by its incredibly fine marbling and tender texture. It's often said that these cows drink beer and are massaged daily, which is not always the case. What distinguishes this meat and justifies its price is that it takes on average three times longer than conventional cattle to reach slaughter weight.

Kobe beef cattle are significantly smaller due to the absence of antibiotics and growth hormones. That's how the price of 400 to 600 euros per kilo comes about.

On Katrin's birthday, we decided to treat ourselves to something special and dined at Premium Pound Sanjo Kiyamachi in Kyoto. We spent the equivalent of 120 euros per person that special evening, and it was truly the best meal of the entire trip. On a teppan grill, all the dishes on the menu were prepared right in front of us and plated with a dedication I had never experienced before.

Both tenderloin and sirloin cuts were grilled for us and served with just a little grilled garlic, soy sauce, and wasabi. With such quality, nothing more is needed, and the taste experience remains in its purest form.

Anyone visiting Kyoto who wants to indulge a bit should definitely pay a visit to Premium Pound. Reservations are essential, as the restaurant has very few seats.

Kaiseki (懐石) - The haute cuisine of Japan. Originally a light meal for the tea ceremony, it has evolved over the years into Japan's haute cuisine. Kaiseki is the most expensive cuisine in Japan, as quality takes precedence. You can enjoy this extraordinary cuisine in special Kaiseki restaurants, which often only open in the evening, or in traditional ryokans.

Typically, 7-10 courses are served, all of which are almost impossible to surpass in their perfection. You have the feeling of eating small works of art. Somewhere, I even read that it takes 10 years to complete the training as a Kaiseki chef because it requires such deep product knowledge.

Every Kaiseki chef has their own style, yet there are certain foundational elements in every Kaiseki menu that are generally always included:

The classic for the New Year's festival. Mochi (餅) is made from steamed sticky rice that is pounded into a firm paste in large wooden tubs. The production of mochi is particularly labor-intensive and is unfortunately often produced industrially these days. After pounding, small balls are formed from the mass, which can be consumed savory or sweet.

We tried the gluten-free treat in various forms. We especially liked the strawberry version. However, we had to decline the sweet bean paste, as it simply doesn't align with our European palate. Nevertheless, mochi is a super delicacy that you should definitely try.

But caution, chew well. People have choked on the chewy mass, which is why mochi keeps popping up negatively in the news. Mochi can be bought all over Japan, especially at tourist hotspots where many stalls offer these little snacks.

A traditional dish that reminds me of a classic breaded Wiener Schnitzel is Tonkatsu. Pork cutlet, which is breaded with panko (Japanese breadcrumbs) and then fried. With the Japanese spices, this dish is a delight and tastes excellent. We tried our Tonkatsu in Tokyo.

Yakitori are chicken skewers that you can enjoy at markets and street food stalls. They are usually accompanied only by salt or soy sauce. Japanese dishes are generally not very seasoned so that you can truly taste the food and not distort it.

By the way, if you think, 'I'll take some fruit with me for the road' on your trip to Japan, you might get a little shock in the supermarket. In Osaka, we paid nearly 3 euros for two apples. They were packed like precious jewels in styrofoam and foil. Due to low imports and the pursuit of absolute perfection, fruit is relatively expensive. Perfect fruit is also often given as a gift when invited.

After over three weeks in Japan, we really didn't miss anything culinary. We spent several hundred euros on meals, but also less than 1 euro. Aside from a few small experiments in the supermarket, we were never disappointed.

My love for Japanese food has only grown, and I can't wait to travel back to my personal food paradise.

What was your culinary highlight? If you have more tips, I look forward to your comment at the end of this article. If you're currently planning your trip and have questions, feel free to leave them here as a comment!

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