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National Food of Japan: Top 20 Dishes

Welcome to a culinary tour through Japan’s lively cuisine, where each dish tells a story of tradition, innovation, and cultural richness. Have you ever wondered what makes Japanese food so charming? Is it the precise craftsmanship or the deep-rooted traditions honoring seasonal ingredients?

As we explore Japan’s culinary pattern, we’ll address these questions and more, inviting you to discover the heart of Japanese food culture. From the busy streets of Tokyo to the peaceful countryside, Japanese cuisine offers a sensory adventure celebrating history, diversity, and a meaningful connection to nature.

Ready to start this flavorful travel? Let’s pamper together!

Top 6 National Foods of Japan

1. Sushi

Sushi, the typical Japanese delicacy, is more than just food; it’s an art form, a cultural icon. From its simple origins as street food in medieval Tokyo to its current status as a symbol of culinary excellence, sushi has undergone a remarkable evolution. Nigiri, the most iconic form of sushi, consists of vinegared rice topped with slices of fresh fish, with fatty tuna dominating as the ultimate pleasure.

2. Karē Raisu

photo by Mokiko

Karē Raisu, or Japanese curry rice, is evidence of the country’s culinary adaptability and creativity. Unlike traditional Japanese cuisine with its strict rules, karē raisu adopts innovation and creativity. While the base of curry, rice, and vegetables remains constant, the dish’s flavor profile can vary wildly depending on the cook’s imagination and available ingredients.

From tender beef or poultry to a medley of potatoes, carrots, and onions, karē raisu offers a symphony of flavors and textures. And forget powdered curry; Japanese cooks prefer ready-to-use mixes or even unconventional additions like honey, apple chunks, and yes, chocolate, to achieve the perfect balance of sweetness and spice.

3. Onigiri

Onigiri, the simple rice ball, is a beloved basic of Japanese cuisine, offering comfort and convenience in equal measure. The modern manifestation of onigiri, wrapped in delicious seaweed and filled with salty fish, pickled plum, or delicious meats, pays homage to this ancient tradition while adopting contemporary tastes. Whether enjoyed as a side dish or a quick meal on the go.

4. Mochi

Mochi, the delightful rice cake with a chewy texture and endless versatility, holds a special place in Japanese culinary culture. From sweet red bean-filled daifuku to savory kinako-dusted varieties, mochi charms the taste buds with its diverse range of flavors and fillings. Whether enjoyed as a snack or incorporated into traditional dishes like ozoni soup, mochi’s bouncy texture and subtle sweetness never fail to delight.

5. Soba

Soba, the nutritious noodle made from buckwheat flour, is a sign of Japan’s rich culinary heritage and commitment to healthful eating. Soba noodles gained popularity in Japan during the Edo period for their superior nutritional profile. Whether served hot or cold, fried or boiled, in broth or with vegetables, soba noodles offer a satisfying and wholesome dining experience that nourishes both body and soul.

6. Takoyaki

Takoyaki, the playful octopus-filled wheat batter balls originating from Osaka, is a true delight for the senses. These savory spheres require skill and finesse to achieve their signature shape. Topped with bonito flakes, seaweed, and a special takoyaki sauce, each bite of takoyaki is a burst of umami flavor and culinary craftsmanship.

Whether enjoyed as a street food snack or a festive treat, takoyaki represents the spirit of Japanese gastronomy; inventive, flavorful, and utterly magnetic.

9 Traditional Dishes to Eat

7. Okonomiyaki

Okonomiyaki, often dubbed as a “Japanese tasty pancake,” is a culinary masterpiece that defies simple categorization. Made from an egg-and-flour batter mixed with cabbage and fried to perfection, its name, “okonomi,” translates to “preference,” highlighting its customizable nature.

Regional variations and personal tastes dictate additional ingredients, which can range from pork belly to kimchi, creating a symphony of flavors. Topped with a medley of dried bonito fish flakes, mayonnaise, and special okonomiyaki sauce, each bite is a delightful explosion of taste and texture.

8. Miso Soup

photo by yomi955

Miso soup, a cornerstone of Japanese cuisine, highlights simplicity and depth of flavor. Crafted from dashi stock and miso paste, this thin broth is a comforting presence on Japanese tables throughout the day. With four main categories of miso and countless regional varieties, each bowl offers a unique culinary experience, showing the diverse range of flavors found across Japan.

9. Udon

Udon, thick wheat flour noodles with a rich history dating back centuries, epitomizes simplicity and satisfaction. Boiled and served with a simple broth, kake udon shines in its simplicity, offering a hearty meal that satisfies both palate and soul. Toppings such as raw egg, tempura bits, and spring onion elevate this simple dish to culinary greatness, making it a beloved lunchtime favorite.

10. Sukiyaki

Sukiyaki, a communal hot pot dish filled with tradition and flavor, invites diners on a tour of culinary pleasure. Raw beef, noodles, and vegetables are cooked in a fragrant broth of soy sauce, sugar, and mirin, creating a symphony of tastes and textures. Originating during the Edo period, sukiyaki has evolved into a celebratory dish, cherished for its ability to bring people together in shared culinary delight.

11. Sashimi

photo by [puamelia

Sashimi, the ideal of simplicity and elegance, charms with its pristine presentation and delicate flavors. Stripped of rice and served as a standalone dish, sashimi shows the purity of fresh fish, expertly sliced and artfully arranged. Whether enjoyed as part of a formal meal or as an appetizer at a casual izakaya, sashimi manifests the heart of Japanese gastronomy.

12. Unagi

photo by WordRidden

Unagi, a culinary treasure soaked in history and tradition, delights with its rich flavors and cultural significance. Grilled and glazed with sweet and delicious tare sauce, snakefish has transitioned from a simple meal to a desired delicacy. With its association with vitality and energy, unagi continues to be enjoyed on special occasions and festivals, reflecting the heart of Japanese culinary heritage.

13. Wagashi

photo by Douglas Perkins

Wagashi, the ideal of Japanese confectionery artistry, delights with its complex designs and exquisite flavors. From ancient origins as simple mochi rice cakes to elaborate creations for tea ceremonies, wagashi represents the peak of culinary craftsmanship.

14. Natto

photo by Kinchan

Natto, a polarizing delicacy with a rich history and unparalleled nutritional benefits, evokes strong reactions from fans and critics alike. Despite its pungent aroma, this fermented soybean dish is a beloved breakfast staple, respected for its supposed health benefits. Whether loved or loathed, natto displays the complexity and diversity of Japanese cuisine.

15. Shabu Shabu

photo by Jim G

Shabu Shabu, a modern twist on traditional hot pot dining, offers a contemporary culinary experience rooted in tradition. This dish features thinly sliced beef cooked alongside vegetables in a savory broth. With its emphasis on freshness and simplicity, shabu shabu invites diners to enjoy the core of Japanese hospitality and innovation.

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Spices: The Heart of Japanese Cooking

photo by Ethan Crowley

Spices play a central role in Japanese cuisine, adding depth, complexity, and a crack of flavor to dishes. Among the range of spices, shichimi togarashi stands out as a beloved Japanese seven-spice blend, offering a tempting mix of red chili pepper, black pepper, sesame seeds, dried mandarin orange peel, nori seaweed, poppy seeds, and hemp seeds.

This versatile seasoning is not only a staple for noodle dishes like udon and soba but also enhances the taste of grilled meats and tempura.

Aside from shichimi togarashi, Japanese cuisine features a range of other essential spices and seasonings that contribute to its distinctive flavor profile. Mirin, a sweet rice wine, lends a delicate sweetness and glossy finish to teriyaki sauces and simmered dishes, while dashi, a flavorful broth made from ingredients like dried bonito flakes and kombu seaweed, forms the foundation of many Japanese soups and stews.

Wasabi, with its fiery kick and lively green hue, adds a zesty flavor to sushi and sashimi, providing a refreshing contrast to raw fish. These spices, along with others like soy sauce and yuzu kosho, reflect the depth and complexity of Japanese cuisine, inviting culinary exploration and appreciation.

Japanese Family Dining

photo by RDNE Stock project

Japanese dining traditions emphasize the importance of family and community, evident in both traditional family dinners and the rise of family restaurants, known as “famiresu.” A traditional Japanese family dinner typically centers around basics like white rice, miso soup, and tsukemono pickles, with other dishes varying based on regional influences and family preferences.

This communal mealtime advances a sense of togetherness and shared connection, reinforcing familial bonds through the act of eating together. On the other hand, famiresu caters to families, offering casual dining experiences suitable for people of all ages.

From Italian-style cuisine with a Japanese twist to authentic Chinese fare, famiresu offers something for everyone, reflecting Japan’s diverse culinary landscape. With their cozy atmospheres and extensive menus, these family restaurants serve as communal hubs where families and friends can gather, share a meal, and create lasting memories, hugging the spirit of family and community in Japanese dining culture.

See Also Traditional Japanese Clothing

Street Food

photo by Adrian Grycuk

16. Tōmorokoshi

Corn on the cob, a cherished Japanese street food, has delighted taste buds for over 250 years. Dipped in soy sauce and sprinkled with salt, it’s a savory-sweet delight. Modern varieties are sweeter, but the tradition remains. Alongside corn, potatoes steal the show, prepared in various mouthwatering ways, from buttery jaga-bata to crispy fried furi furi style.

17. Candied Fruit

photo by Tina Chen

Candied fruit is a beloved treat across Japan, offering a burst of flavor in every bite. From anzu ame to ringo ame, each piece is coated in sweet syrup, capturing the essence of seasonal fruits. Enjoy Ichigo ame during strawberry season or savor the rare mikan ame. Whether at festivals or on busy streets, candied fruit promises a sweet escape into culinary bliss.

18. Wata-ame

photo by Satoshi Hirayama

Satisfy your sweet cravings with wata-ame, or cotton candy, a nostalgic treat found at festivals and fairs. Delight in the fluffy clouds of spun sugar melting on your tongue, evoking memories of childhood joy and pleasure.

19. Choco Bananas

photo by Thomas

Choco bananas offer a delightful fusion of tropical goodness and chocolatey bliss. Enjoy frozen bananas coated in smooth chocolate, and adorned with colorful sprinkles for a festive touch. Beyond their delicious taste, choco bananas provide a healthy dose of potassium, making them the perfect guilt-free enjoyment for summer festivities.

20. Crepes

photo by Abi Porter

Let’s step into the world of Japanese street food with crepes, the delicate pancakes filled with sweet delights like chocolate, fruit, and custard. Bursting with lively colors and tempting flavors, these handheld treats invite all to enjoy a moment of gastronomic delight. Wrapped in paper for easy enjoyment, crepes show culinary creativity and cultural celebration, inviting everyone to enjoy the joy of street food.

Farm-to-Table Movement

photo by Ion Chibzii

The heart of “farm to table” in Japan lies in the practice of sourcing fresh produce directly from local farmers and incorporating it into culinary creations, displaying the concept of putting food directly from the farm onto the table.

In response to the challenges brought about by the COVID-19 pandemic, there has been a notable shift in lifestyle and dietary habits in Japan. With more time spent at home due to remote work arrangements, there has been a growing interest in activities like home gardening and farming.

Japanese private farms have witnessed a surge in popularity, as urban residents seek a closer connection to nature. This trend reflects a broader movement towards self-sufficiency and environmental responsibility. Communities are welcoming the practice, developing a deeper appreciation for locally grown produce and traditional farming methods.

Dining Etiquette

photo by Richard Lee


1. They Observe Seating Arrangements: They respect the seating arrangements and positions at the dining table, with the most honored guests usually seated in the middle.

2. They Say “Itadakimasu” Before Eating: Japanese begin their meal with a simple expression of gratitude, saying “Itadakimasu” before they start.

3. They Use Chopsticks Properly: They master the art of using chopsticks, ensuring they handle them correctly and avoid common faux pas like pointing or waving them around.

4. Slurping Noodles: They don’t hesitate to slurp their noodles, as it’s a sign of appreciation and enjoyment in Japanese culture.

5. They Try to Finish Everything: Japanese make an effort to finish everything on their plate, showing respect for the food and the effort put into preparing it.

6. They Return Dishes to Their Original Position: After finishing their meal, they return all dishes and utensils to their original position as a sign of respect and courtesy.

7. They Express Gratitude After the Meal: They conclude their meal by expressing gratitude with the phrase “Gochisosama deshita” to thank their host or the cook.


1. They Don’t Raise Food Above Their Mouth: Japanese avoid raising food above their mouth, as it’s considered impolite in Japanese dining culture.

2. They Don’t Rest Chopsticks on Their Bowl: They refrain from resting their chopsticks on the bowl, and if no chopstick rest is available, they use the wrapper or a tray.

3. They Don’t Use Their Hand to Catch Falling Food: They resist the urge to use their hands to catch falling food, as it’s considered bad manners.

4. They Don’t Overuse Soy Sauce: They are mindful of how much soy sauce they pour, as over-serving is seen as disrespectful to the flavors of the dish.

5. They Don’t Stab Food with Chopsticks: They avoid using chopsticks as a stabbing tool, and never leave them sticking vertically into their rice bowl.

6. They Don’t Pass Food with Chopsticks: They never pass food directly from their chopsticks to someone else’s, as it resembles a funeral ritual and is considered bad luck.

7. They Don’t Drink Alone: In social settings, they avoid drinking alone and wait for everyone to have a drink before raising their glass for a toast.

Global Influence and Popularity

photo by Kent Wang

Japanese cuisine has become a global sensation, fascinating food fans with its unique flavors, fresh ingredients, and precise preparation techniques. From the busy streets of Tokyo to fine dining restaurants in every corner of the world, Japanese food has found its way into the hearts and palates of people everywhere.

Dishes like sushi, sashimi, and ramen have become fundamental not only in Japan but also in countries like India, where the demand for authentic Japanese cuisine is on the rise.

The popularity of Japanese food can be attributed to its health-conscious appeal, as well as the influence of Japanese culture through anime, manga, and J-pop, which has sparked curiosity among millennials eager to explore different cuisines.

Key Takings About National Food of Japan

1. Top 6 National Foods of Japan: This section explores Japan’s culinary core by showing six iconic dishes, from sushi to takoyaki, each displaying the nation’s gastronomic heritage and modern popularity.

2. 9 Traditional Japanese Dishes to Eat: Explore Japan’s culinary traditions through a curated selection of dishes like okonomiyaki and sashimi, each representing a rich textile of flavors and cultural significance.

3. Spices: The Heart of Japanese Cooking: Uncover the complex role of spices in Japanese cuisine, from the fiery shichimi togarashi to the subtle sweetness of mirin, elevating dishes to culinary masterpieces.

4. Japanese Family Dining: Discover the significance of mealtime in Japanese family traditions, celebrating togetherness and hospitality through heartfelt narratives and personal anecdotes.

5. Street Food: Explore Japan’s busy street food culture, tempting taste buds with diverse flavors and creative presentations, from delicious okonomiyaki to sweet crepes.

6. Farm-to-Table Movement: Explore Japan’s dedication to fresh, locally sourced ingredients and sustainability, gaining insight into agricultural traditions and supporting local farmers.

7. Dining Etiquette: Highlighting Japanese dining customs, from saying “Itadakimasu” before a meal to proper chopstick etiquette, reflecting a deep respect for food and social harmony.

8. Global Influence and Popularity: Trace the global impact of Japanese cuisine, from sushi bars in New York City to ramen shops in Paris, charming international audiences with unique flavors and health-conscious appeal.