食と文化
Food & Culture
Discover the rich culinary traditions and cultural experiences that make Japan unique
Rice Dishes
Sushi
寿司Vinegared rice combined with various ingredients such as seafood, vegetables, and occasionally tropical fruits. Sushi is one of Japan's most iconic dishes and comes in many forms including nigiri, maki, and temaki.
Region: Nationwide
Key Ingredients:
Rice
Vinegar
Fish
Nori (Seaweed)
Wasabi
Soy sauce
Fun Fact: The original form of sushi was developed in Southeast Asia as a way to preserve fish in fermented rice. The rice was discarded and only the fish was eaten.
Noodles
Ramen
ラーメンA Japanese noodle soup dish with Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and topped with ingredients such as sliced pork, dried seaweed, and green onions.
Region: Nationwide
Key Ingredients:
Wheat noodles
Broth
Chashu (pork)
Green onions
Nori
Egg
Fun Fact: Each region in Japan has its own variation of ramen. For example, Hokkaido is known for miso ramen, while Kyushu is famous for tonkotsu (pork bone) ramen.
Fried Dishes
Tempura
天ぷらSeafood or vegetables that have been battered and deep fried. The batter is light and airy, creating a delicate and crispy coating. Tempura is typically served with a dipping sauce called tentsuyu.
Region: Nationwide
Key Ingredients:
Seafood or vegetables
Flour
Egg
Cold water
Fun Fact: Tempura was introduced to Japan by Portuguese missionaries in the 16th century. The word "tempura" comes from the Latin word "tempora", referring to "ember days" when Catholics would eat fish instead of meat.
Pancakes
Okonomiyaki
お好み焼きA savory pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki meaning "cooked". It is often referred to as "Japanese pizza" or "Japanese pancake".
Region: Kansai, Hiroshima
Key Ingredients:
Flour
Eggs
Cabbage
Meat or seafood
Okonomiyaki sauce
Mayonnaise
Bonito flakes
Seaweed flakes
Fun Fact: There are two main types of okonomiyaki: Kansai/Osaka-style (ingredients mixed together) and Hiroshima-style (ingredients layered).
Street Food
Takoyaki
たこ焼きBall-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus, tempura scraps, pickled ginger, and green onion.
Region: Osaka
Key Ingredients:
Flour
Eggs
Dashi
Octopus
Green onion
Pickled ginger
Takoyaki sauce
Mayonnaise
Bonito flakes
Seaweed flakes
Fun Fact: Takoyaki was first popularized in Osaka in 1935 by a street vendor named Tomekichi Endo.
Noodles
Soba
蕎麦Thin noodles made from buckwheat flour, either served chilled with a dipping sauce or in hot broth as a noodle soup. Soba has been a staple of Japanese cuisine for thousands of years.
Region: Nationwide
Key Ingredients:
Buckwheat flour
Wheat flour
Water
Dipping sauce or broth
Fun Fact: It is a tradition to eat soba on New Year's Eve in Japan, symbolizing a wish for a long life.
Noodles
Udon
うどんThick wheat flour noodles served either hot in a broth or cold with a dipping sauce. Udon has a chewy texture and can be topped with various ingredients such as tempura, tofu, or vegetables.
Region: Nationwide
Key Ingredients:
Wheat flour
Salt
Water
Broth or dipping sauce
Fun Fact: Sanuki udon from Kagawa Prefecture is considered one of the most famous types of udon in Japan.
Desserts
Mochi
餅A Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape.
Region: Nationwide
Key Ingredients:
Glutinous rice
Water
Sugar
Cornstarch
Fun Fact: Mochi is traditionally made in a ceremony called mochitsuki, where rice is pounded with wooden mallets in a mortar.
Beverages
Matcha
抹茶Finely ground powder of specially grown and processed green tea leaves. It is special in two aspects of farming and processing: the green tea plants are shade-grown for about three weeks before harvest, and the stems and veins are removed during processing.
Region: Kyoto
Key Ingredients:
Green tea leaves
Fun Fact: Matcha has been used in traditional Japanese tea ceremonies for centuries and contains high levels of antioxidants.
Meat Dishes
Wagyu Beef
和牛High-quality Japanese beef known for its marbled appearance, tenderness, and rich flavor. Wagyu literally means "Japanese cow" and refers to specific breeds of cattle that are genetically predisposed to intense marbling.
Region: Nationwide
Key Ingredients:
Japanese beef
Fun Fact: Kobe beef, a type of Wagyu from Hyogo Prefecture, is so prized that some farmers massage their cattle and feed them beer to enhance the flavor and tenderness of the meat.
マナーのヒント
Etiquette Tips
Important customs to know when experiencing Japanese food and culture
Dining Etiquette
- •Say "itadakimasu" before eating and "gochisousama deshita" after finishing your meal.
- •Never stick your chopsticks upright in rice as this resembles a funeral ritual.
- •Slurping noodles is acceptable and even appreciated as it shows you're enjoying the food.
- •Pour drinks for others, not yourself. It's customary for people to pour each other's drinks.
- •Tipping is not customary in Japan and can sometimes be considered rude.
Cultural Etiquette
- •Remove your shoes when entering homes, traditional restaurants, and certain cultural sites.
- •Bow when greeting people. The depth and duration of the bow indicates the level of respect.
- •Be mindful of volume. Speaking loudly in public places is generally frowned upon.
- •When visiting temples or shrines, follow specific purification rituals and be respectful.
- •Present and receive items with both hands as a sign of respect.
