Japan
Fugu Sashimi
ふぐ刺し
Paper-thin slices of poisonous pufferfish, arranged into an artistic chrysanthemum pattern.
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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The full directory
Traditional foods from Japan.
264 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Tokyo, Japan
Fukagawa Meshi
深川めし
A Tokyo shitamachi rice dish built around clams from the old Fukagawa waterfront and a savory broth or steaming method.
Japan
Funazushi
鮒寿司
Funazushi is a highly distinctive fermented sushi preparation from the Lake Biwa area, made by a handful of families by fermenting crucian carp in rice for up to three years.
Japan
Furikake
ふりかけ
A dry seasoning mix of seaweed, sesame, fish, and salt, sprinkled over rice for flavor.
Japan
Ganmodoki
がんもどき
Ganmodoki, the deep-fried tofu fritter studded with vegetables, is a named Japanese item eaten in oden and simmered dishes and sold as itself.
Japan
Genmaicha
玄米茶
Green tea blended with roasted brown rice, producing a nutty, low-caffeine brew.
Japan
Gunkanmaki
軍艦巻
Battleship roll: nori wrapped around a rice base to hold soft toppings like sea urchin or salmon roe.
Japan
Gyokuro
玉露
Premium shaded green tea with deep umami and sweetness, the highest grade of Japanese tea.
Japan
Gyoza
餃子
Japanese pan-fried dumplings filled with pork, cabbage, and garlic, with a crisp bottom and soft top.
Japan
Gyukatsu
牛カツ
Gyukatsu is made with beef cutlet fried rare and finished by the diner on a hot stone.
Japan
Gyūdon
牛丼
A bowl of rice topped with thinly sliced beef and onion simmered in sweet soy-dashi.
Sendai, Japan
Gyūtan Yaki
牛タン焼き
Sendai's grilled beef tongue, sliced thick and seasoned with salt or lemon, served with tail soup.
Okinawa, Japan
Gōyā Chanpuru
ゴーヤーチャンプルー
Okinawa's signature stir-fry of bitter melon, tofu, pork, and egg, the island's soul food.
Fukuoka, Japan
Hakata Tonkotsu Ramen
豚骨ラーメン
Creamy, milky pork bone broth ramen from Fukuoka, served with thin straight noodles and chashu.
Hakodate, Japan
Hakodate Ramen
函館ラーメン
Hakodate ramen: shio (salt) broth ramen with thin straight noodles and a light, clear character.
Japan
Hamburg Steak
ハンバーグ
A juicy ground beef patty mixed with onions and breadcrumbs, served with demi-glace and rice.
Japan
Hanabiramochi
花びら餅
Hanabiramochi, the pale mochi folded over white miso and a candied burdock root, is the fixed sweet of the New Year tea ceremony and appears for a few weeks only.
Japan
Hayashi Rice
ハヤシライス
Beef and onions in a rich demi-glace-style brown sauce, served over rice; a yōshoku staple.
Chubu, Japan
Hegi soba
へぎそば
Hegi soba, Niigata buckwheat noodles bound with funori seaweed and laid in ribbons on a wooden tray, is a named regional form with a distinct binder and presentation.
Chubu, Japan
Hida beef
飛騨牛
Hida beef: marbled wagyu from Gifu prefecture, often served as yakiniku or sukiyaki.
Japan
Highball (Japan)
ハイボール
The Japanese highball, whisky and soda poured to a fixed ratio over hard-cut ice, is a named national drinking format that revived the whisky industry and is ordered by name everywhere.
Japan
Hijiki
ひじき
Hijiki, the black seaweed simmered with carrot and soy, is a named Japanese staple bought as itself.
Hiroshima, Japan
Hiroshima Oysters
広島かき
Hiroshima produces more oysters than any other prefecture, prized for their small, creamy, briny meat.
Hiroshima, Japan
Hiroshima-Style Okonomiyaki
広島風お好み焼き
Layered okonomiyaki with batter, cabbage, yakisoba noodles, and egg stacked rather than mixed.
Nagoya, Japan
Hitsumabushi
ひつまぶし
Hitsumabushi is grilled eel over rice eaten plain, with condiments, and finally as dashi-chazuke.
Japan
Hiyashi Chūka
冷やし中華
Chilled ramen noodles topped with cucumber, ham, tomato, and egg, dressed in a sweet-sour soy sauce.
Japan
Hiyayakko
冷奴
Chilled silken tofu topped with soy sauce, scallions, ginger, and katsuobushi, a summer side dish.
Hokkaido, Japan
Hokkaido Hairy Crab
毛蟹
Hokkaido hairy crab has sweet meat and rich brown tomalley, and is eaten as a seasonal shellfish delicacy.
Kanto, Japan
Hoshi-imo
干し芋
Hoshi-imo, sweet potato steamed and sun-dried into chewy amber slabs, is a named Ibaraki product bought as itself.
Japan
Hōjicha
ほうじ茶
Roasted green tea with a nutty, caramel aroma and low caffeine, often served after dinner.
Chubu, Japan
Hōtō
ほうとう
Hoto, flat wheat noodles simmered with kabocha in miso broth, is Yamanashi's named regional dish and is structurally unlike any carried noodle.
Japan
Ika Sōmen
イカ素麺
Raw squid cut into fine threads resembling thin sōmen noodles, served with a soy-ginger dressing.
Okinawa, Japan
Ikasumi jiru
イカスミ汁
Ikasumi jiru, the Okinawan squid-ink soup, is a named regional dish with a striking appearance.
Osaka, Japan
Ikayaki
イカ焼き
Ikayaki, whole or pressed squid grilled with soy at festival stalls and in Osaka's flat-pressed form, is a named Japanese street item.
Japan
Ikura
いくら
Salt-cured or soy-marinated salmon roe, prized for its bursting, briny pearls.
Japan
Imagawayaki
今川焼き
A round, filled pancake cooked in a mold, with red bean, custard, or savory fillings.