For everyone visiting Japan, dining on the local cuisine is surely one of the greatest pleasures of travel. Japanese food culture is highly regarded worldwide, and its popularity stems from the freshness of its ingredients, its delicate cooking techniques, and its regional diversity. With a focus on seasonal ingredients and visually stunning presentation, Japanese cuisine is a feast for the…
For many visiting Japan, the traditional Japanese breakfast is a source of great culinary curiosity. More than just a meal, it’s a microcosm of Japanese culture with a deep historical background. From the fundamental concept of ichijū-sansai (one soup, three sides) to the careful selection of seasonal ingredients and beautiful presentation, every element is imbued with meaning. This article offers…
For visitors to Japan, nihonshu (sake) is an essential cultural experience. Still, the traditional set of tokkuri (sake flask) and ochoko (small cup) can feel a bit intimidating at first. That’s where kappu-zake (“cup sake”) comes in. Loved by locals and travelers alike, kappu-zake makes enjoying sake easy and casual. This article introduces the basics—what it is, how to choose…
For everyone visiting Japan, experiencing the food culture is surely one of the most anticipated elements of the trip. Japanese food offers a cultural experience that goes beyond mere sustenance. From delicate dishes that reflect the changing of the four seasons to the distinct local cuisine of each region, Japan’s food culture is surprisingly diverse and profound. In this article,…
For visitors to Japan, the country’s drinking culture is a fascinating part of the experience. By learning about the many types of beverages—beginning with nihonshu (Japanese rice wine, known as “sake” in English)—their production methods, and how to enjoy them, you can connect more deeply with local culture. This article clearly explains essentials and cautions so you can taste safely…
Onigiri (rice balls) are a traditional Japanese rice dish made by shaping warm white rice by hand, tucking a filling like umeboshi (salt-pickled plum), salmon, or kombu (kelp) into the center, and wrapping with nori (seaweed). Widely regarded as a portable food that began in the Yayoi period roughly 2,000 years ago, onigiri remain essential to daily life in Japan…
Tempura is one of Japan’s signature dishes: seafood and vegetables coated in a thin batter and fried quickly in hot oil. The frying techniques introduced from Portugal in the 16th century evolved into a uniquely Japanese cooking method, and by the Edo period, tempura had become a popular street food among commoners. Today, it remains a staple of Japanese cuisine,…
Gyōza (Japanese dumplings) are a beloved dish in Japan. As with many of the various types of dumplings enjoyed around the world, they feature a dough wrapper and delicious fillings. However, gyoza has a distinct character and appeal that differs from dumplings in other countries. In this article, we explain the origins, cooking methods, and differences in fillings to clarify…
Hōjicha (“roasted Japanese green tea”) and matcha (“stone-milled powdered green tea”) both come from the tea plant, yet they offer completely different charms. Matcha is known for its vivid green color and deep umami, playing a central role in the world of tea ceremony. Hojicha, by contrast, is beloved for its roasty aroma and gentle flavor in everyday life. This…
For visitors to Japan, understanding the country’s beer culture is a key to fully enjoying its food culture as a whole. In Japan, beer has long dominated the alcoholic-beverage market and is loved in many settings—from meals at home to toasts at izakaya pubs. Japanese beer is known for a light, crisp, easy-drinking character, comes in a wide range of…
Gyōza are one of Japan’s most beloved Chinese-style dishes. These dumplings are made by wrapping pork and vegetables in a thin wheat-flour skin, then pan-frying or steaming. Their toasty aroma and juicy bite win people over everywhere. Though the dish began in China, it has evolved uniquely in Japan and is now enjoyed from home kitchens to specialty shops. In…
Crispy, juicy, and deeply satisfying, the breaded deep-fried cutlet known as katsu is a cornerstone of Japan’s yōshoku (Western-influenced Japanese cuisine). The simple but perfected process involves coating a primary ingredient—typically meat, but also fish or vegetables—in a layer of flour, egg, and breadcrumbs before frying it to a perfect golden brown. Though its origins lie in the West, the…
Sushi, celebrated worldwide as a hallmark of Japanese cuisine, is more than a meal—it’s a cultural experience in its own right. The exquisite harmony of vinegared rice and fresh seafood reflects craft honed over centuries and a distinctly Japanese sense of aesthetics. For travelers considering a trip to Japan, tasting authentic sushi offers a rare chance to feel the depth…
Sushi is loved around the world as a defining Japanese cuisine, but many people are unsure about how to eat it properly and about the associated etiquette. For visitors to Japan in particular, there are a number of helpful rules to know—how to behave at a sushi bar, the order of eating, how to use chopsticks, and more. This guide…
Oshiruko (sweet red-bean soup) is one of Japan’s quintessential winter sweets. Beloved at sweet shops and at home, oshiruko is more than just a dessert—it’s a special part of Japanese culture and seasonal sensibilities. For visitors to Japan, it offers a perfect way to experience a uniquely Japanese food tradition. This article explains oshiruko in an easy-to-understand way for first-time…