Tokyo, Japan
Abura soba
油そば
Abura soba, ramen noodles served with tare and oil but no soup, is a named Tokyo format with its own shops and is not a broth rendering.
eastern-asia
Japan
Explore 264 foods connected to Japan, from everyday staples to rare local specialties.
264 foods12 leading categories2 Essentials guides
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The local shortlist
Tokyo Essentials
10 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Japan.
264 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Japan
Agedashi Tofu
揚げ出し豆腐
Cubes of silken tofu dusted with katakuriko and deep-fried, served in hot dashi broth.
Ise, Japan
Akafuku
赤福
Akafuku, the red-bean-draped mochi sold at the Ise Grand Shrine approach since 1707, is a named regional confection with a fixed place and a three-century history.
Japan
Amanattō
甘納豆
Amanatto consists of beans slowly candied in syrup and coated in sugar, leaving each piece glossy and chewy.
Japan
Amazake
甘酒
A sweet, low-alcohol drink made from fermented rice kōji, drunk warm in winter, often at shrines.
Japan
Ankimo
あん肝
Ankimo, steamed monkfish liver sliced into rounds, is a named winter delicacy ordered by name at izakaya.
Japan
Anmitsu
あんみつ
A traditional dessert of agar jelly cubes, red bean, fruit, and mochi, drizzled with kuromitsu syrup.
Japan
Anpan
あんパン
A soft sweet roll filled with red bean paste, invented in 1875 by Kimuraya for the Emperor.
Hokkaido, Japan
Asahikawa Ramen
旭川ラーメン
Hokkaido's soy-based ramen with a layer of lard to keep the broth hot in cold weather.
Okinawa, Japan
Awamori
泡盛
Okinawa's indigenous distilled spirit from long-grain Thai rice, aged in clay pots (kusu) for depth.
Kyushu, Japan
Basashi
馬刺し
Horse meat sashimi, a regional specialty of Kumamoto and Nagano, served raw with ginger and soy.
Japan
Buri daikon
ぶり大根
Buri daikon, yellowtail simmered with daikon until both take the same colour, is a named Japanese winter dish.
Hokkaido, Japan
Butadon
豚丼
Hokkaido's rice bowl with thinly sliced pork simmered in sweet soy and grilled over charcoal.
Kyushu, Japan
Castella
カステラ
A moist sponge cake introduced by Portuguese missionaries to Nagasaki in the 16th century.
Kyushu, Japan
Champon
ちゃんぽん
Nagasaki's hearty noodle soup with seafood, vegetables, and pork stir-fried into a rich chicken broth.
Japan
Chankonabe
ちゃんこ鍋
A protein-packed hot pot eaten in vast quantities by sumo wrestlers to gain weight.
Japan
Chawanmushi
茶碗蒸し
A savory steamed egg custard with shrimp, chicken, ginkgo nuts, and shiitake in a dashi cup.
Japan
Chikuwa
ちくわ
Chikuwa is a hollow tube of grilled fish paste, browned on the outside and eaten as a Japanese seafood product.
Japan
Chikuzenni
筑前煮
Chikuzenni, root vegetables and chicken simmered in dashi and soy, is a named Japanese dish with a fixed place in New Year osechi and in home cooking.
Japan
Chirashizushi
ちらし寿司
A bowl of vinegared sushi rice topped with a colorful scatter of raw fish, vegetables, and egg.
Japan
Chāhan
チャーハン
Japanese-style fried rice, lighter than Chinese versions, with egg, scallions, and char siu.
Japan
Chūhai
チューハイ
Chuhai, shochu and carbonated flavouring drunk from cans in hundreds of seasonal varieties, is a named Japanese drinking institution with a real collection dimension. Class packaged_product or cocktails per categories.json, rarity common, relation JP country precision.
Japan
Cup Noodles
カップヌードル
Cup Noodles, the instant noodle product invented in Japan and celebrated as a national cultural landmark, is also the focus of museums in Yokohama and Osaka where visitors can design a cup.
Japan
Curry Pan
カレーパン
A deep-fried bread roll filled with spicy Japanese curry, crisp outside, molten inside.
Japan
Daifuku
大福
Soft mochi skin wrapped around sweet red bean paste (anko), often with a whole strawberry inside.
Japan
Daigaku imo
大学芋
Daigaku imo, sweet potato chunks fried and lacquered in a sesame-flecked syrup, is a named Japanese snack sold from dedicated shops.
Japan
Dango
団子
Skewered rice-flour dumplings, often grilled and glazed with a sweet soy-miso sauce (mitarashi).
Japan
Dashi
出汁
The foundational Japanese stock made from kombu and katsuobushi, the umami base of countless dishes.
Japan
Doburoku
どぶろく
Doburoku is the cloudy unfiltered farmhouse sake brewed under special licence at shrines and in designated districts.
Tokyo, Japan
Dorayaki
どら焼き
Two small, fluffy pancakes sandwiching sweet red bean paste, the favorite snack of Doraemon.
Japan
Ebi Furai
エビフライ
Breaded and deep-fried large prawns, a yōshoku classic served with tartar sauce and cabbage.
Japan
Edamame
枝豆
Boiled and salted green soybeans in the pod, the classic beer snack at izakayas.
Tokyo, Japan
Edomae Sushi
江戸前寿司
Tokyo-style sushi shaped by Edo Bay seafood, careful aging, and the city's compact counter-sushi tradition.
Japan
Ehomaki
恵方巻
Ehomaki, the uncut futomaki eaten whole in silence facing the year's lucky direction at Setsubun, is a named calendar food with a hard one-day window and a fixed ritual.
Japan
Ekiben
駅弁
Ekiben is a railway-station meal packed for a journey, with regionally distinct examples such as Hokkaido seafood bento and Tokyo's Fukagawa-meshi.
Japan
Fugu chiri
ふぐちり
A fugu hot pot: paper-thin slices of pufferfish simmered in a light kelp broth with vegetables.