Discover our recommendations for the best 10 Must-Try Japanese Foods.
When it comes to Japanese cuisine, sushi often steals the spotlight. Known for its delicate artistry, fresh ingredients, and iconic status worldwide, sushi has become a go-to dish for anyone looking to experience a taste of Japan. Whether you’re a fan of traditional nigiri or the creative sushi rolls that are more popular in North America, like California rolls, dragon rolls, or spicy tuna rolls, sushi brings joy to many. It can also be an exciting challenge for those just learning how to use chopsticks. But here’s the thing: as incredible as sushi is, it’s just the tip of the iceberg in Japan’s vibrant food scene.
Young Caucasian woman sitting in a sushi bar, choosing a dish from a sushi train, Kaiten-zushi. (Photo by Aflo Images)
There are many types of sushi to explore in Japan. Traditional nigiri sushi consists of a slice of raw fish placed atop a small bed of rice, while maki rolls have the fish and other ingredients wrapped in rice and seaweed, often in bite-sized pieces. One of the best ways to enjoy sushi at an affordable price is by visiting a conveyor belt sushi restaurant, or kaitenzushi. Chains like Sushiro and Kura Sushi offer a fun and wallet-friendly experience, where you can choose plates as they pass by on a rotating conveyor belt or order from a touch screen tablet and have them come directly to your table within minutes. Most of these plates start as low as 130 yen each. These spots are perfect for casual dining and a great introduction to sushi for tourists or new residents.
For a more upscale experience, head to the famous Tsukiji Outer Market in Tokyo, or visit high-end sushi restaurants in places like Ginza, where skilled chefs prepare sushi in front of you.
Man’s hand making sushi (Photo by Aflo Images)
Now, if you’re visiting Japan for the first time or have recently moved here, you may wonder: What other must-try dishes should I look out for? Have you ever savored the rich, smoky taste of unagi, grilled freshwater eel served on a bed of rice? Or the crispy-on-the-outside, gooey-on-the-inside delight that is takoyaki, filled with tender bits of octopus? And let’s not forget the comforting, flavorful experience of slurping up a steaming bowl of ramen.
Whether you’re new to Japanese cuisine or eager to expand your palate, this article will give you 10 Japanese foods that you need to taste if you haven’t done so yet. If you like cooking and experimenting with new dishes in the kitchen, we will also give you quick tips on how to make some of these from the comfort of your home. Keep reading to find your next favorite dish!
Ramen (ラーメン)
Ramen is one of Japan’s most cherished comfort foods. Originally imported from China, ramen has been uniquely adapted and transformed across Japan, leading to numerous regional varieties. At its core, ramen consists of wheat noodles served in a flavorful broth, topped with an array of ingredients such as sliced pork (chashu), green onions, nori (seaweed), and perfectly boiled eggs. Ramen is deeply satisfying, especially during cold weather or as a late-night meal after night out.
Pork Belly Ramen and Fried Rice (Photo by Aflo Images)
There are four main types of ramen that you absolutely must try:
Shoyu ramen has a light yet savory flavor, often made from chicken or vegetable stock enhanced with soy sauce. Common toppings for shoyu ramen include sliced pork (chashu), green onions, bamboo shoots, and a soft-boiled egg.
Shio ramen is known for its clear and light broth, which is primarily seasoned with salt (shio means “salt” in Japanese). This style often uses a combination of chicken, fish, and vegetables to create a clean, refreshing flavor. The broth tends to be more delicate compared to other types, allowing the natural flavors of the ingredients to shine through. Toppings typically include chashu, green onions, kamaboko (fish cake), and sometimes seaweed. Shio ramen is often regarded as one of the oldest ramen styles, dating back to the early 20th century.
Miso ramen is made from fermented soybean paste (miso). This gives the ramen a nutty and slightly sweet flavor profile, making it a favorite during colder months. The broth is typically thicker and more robust than shoyu or shio, and it can be made with various meats and vegetables. Common toppings include corn, butter, bean sprouts, and green onions. Miso ramen originated in Hokkaido in the 1960s and has since gained popularity throughout Japan and beyond.
Tonkotsu ramen is known for its creamy, rich broth made from pork bones that are simmered for several hours, creating a thick, milky consistency. This style of ramen has a deep umami flavor, primarily due to the collagen and fat rendered from the bones during the cooking process. Common toppings include chashu, green onions, kikurage (wood ear mushrooms), and rayu (black garlic oil). Among these, the tonkotsu ramen from Fukuoka stands out.
A ramen noodle shop kitchen. A chef preparing bowls of ramen noodles in broth, a speciality and fast food dish. (Photo by Aflo Images)
Where to get it
If you’re looking to indulge in some of the best ramen, Fukuoka is home to Hakata ramen, renowned for its rich, flavorful broth that exemplifies the dish’s comforting nature while Hokkaido is famous for Sapporo ramen, a hearty miso-based variety.
Tokyo, on the other hand, is known for its shoyu ramen. For a memorable ramen experience, visit Ichiran, famous for its unique individual booths, or Ippudo, known for its creamy tonkotsu variety, both of which have locations across Japan. For those exploring Tokyo Station, don’t miss Ramen Street. This will give you a chance to sample different styles all in one convenient location.
Tempura (天ぷら)
Tempura is a Japanese dish that showcases the art of deep-frying food in a light, crispy batter. Traditionally made with fresh ingredients like shrimp, fish, and seasonal vegetables such as sweet potatoes, eggplant, and mushrooms, tempura allows the natural flavors of its components to shine through. The batter is thin, which ensures a crisp texture without being overly greasy. This dish can be enjoyed in various forms: as part of a meal with rice, served over soba or udon noodles, or simply as a snack.
Tempura (Photo by Hisao Nakamura/AFLO)
Where to get it
Tokyo is known for Edomae tempura, which uses fresh seafood from Tokyo Bay and features a light batter. Tenmatsu, located near Nihonbashi, is a favorite among locals and tourists for its traditional Edomae tempura, while Asakusa Daikokuya in the historic district of Asakusa is well-known for its delicious offerings and is perfect for tourists exploring the area. For an unforgettable tempura experience, consider dining at Tempura Kondo in Tokyo, a Michelin-starred restaurant known for its expertly crafted tempura using seasonal ingredients.
Kyoto offers a more delicate version, often focusing on seasonal vegetables, frequently included in kaiseki meals. In Osaka, tempura is celebrated as part of the casual street food culture. One must-try variation is ebi (shrimp) tempura, arguably the most popular and delicious type of tempura.
Trying it at home
Shrimp Tempura (Photo by Takao Onozato/AFLO)
If you’re feeling adventurous, tempura is surprisingly easy to make at home. Start by dipping your choice of vegetables or seafood in a light batter made from flour, egg, and cold water. To achieve perfect crispiness use cold water and fry at around 170-180°C/340-350°F. The key to exceptional tempura lies in using the freshest ingredients and frying them until the batter reaches a beautiful golden hue. Serve your homemade tempura with a dipping sauce made from soy sauce, dashi, and mirin for a truly authentic taste experience
Okonomiyaki (お好み焼き)
Okonomiyaki, often referred to as “Japanese savory pancakes,” is a customizable dish made from a batter of flour, eggs, and shredded cabbage, combined with various fillings such as pork, seafood, or cheese. The name “okonomiyaki” literally translates to “grill what you like,” reflecting the dish’s versatility and variety of combinations available based on personal preferences and regional styles. This makes it not only a filling meal but also a fun, interactive dining experience. Typically, okonomiyaki is topped with a rich array of condiments, including Japanese mayonnaise, a sweet okonomiyaki sauce reminiscent of Worcestershire sauce, seaweed flakes, and bonito flakes.
There are two main styles of okonomiyaki that you should definitely try: Osaka-style and Hiroshima-style.
Osaka-style (Kansai-style): The ingredients are mixed together into a single batter. This mixture includes flour, eggs, shredded cabbage, and other toppings like pork, squid, or shrimp. The batter is then poured onto the griddle and cooked like a thick pancake.
Kansai-style okonomiyaki (Photo by Aflo Images)
Hiroshima-style: The ingredients are layered rather than mixed. It starts with a thin layer of batter spread on the griddle, followed by cabbage, beansprouts, pork slices, and noodles (often yakisoba or udon). The layers are stacked during cooking and topped with a fried egg.
The city of Hyogo also offers a unique version that often includes soba noodles, especially in Kobe.
Hiroshima-style okonomiyaki (Photo by Aflo Images)
Where to get it
For an authentic experience, visit Chibo in Osaka, a chain well-known for its classic okonomiyaki and teppanyaki dishes. In Osaka, Kiji, located in the Umeda Sky Building, is a popular local spot that specializes in Osaka-style okonomiyaki. In Hiroshima, Okonomimura is a must-visit multi-floor building packed with stalls serving Hiroshima-style okonomiyaki, making it a great destination for tourists.
Trying it at home
If you want to try making okonomiyaki at home, it’s quite simple! Start with a batter of flour, water, and grated yam, then mix in shredded cabbage, eggs, and your choice of fillings like pork or shrimp. Cook it on a hot pan and finish it with okonomiyaki sauce, mayonnaise, and bonito flakes. The customizable nature of this savory pancake makes it a delightful dish to prepare and enjoy with friends or family.
Soba (そば)
Soba refers to thin buckwheat noodles that are a staple in Japanese cuisine, celebrated for their nutty flavor and smooth texture. Many people appreciate this earthy taste, which feels refreshing. Additionally, soba is considered a healthy option, being high in fiber and lower in calories compared to many other noodle varieties. These versatile noodles can be enjoyed either hot in a savory broth or cold with a dipping sauce. Cold soba, in particular, offers a refreshing option in warm weather, while hot soba is a beloved comfort food during winter. When served, soba is often paired with delicious accompaniments like tempura or garnished with green onions and a light soy-based broth.
Local Cuisine Izumo Soba (Photo by Shingo Tosha/AFLO)
Several regions in Japan are known for their unique soba:
Shinshu soba, from Nagano Prefecture, is one of Japan’s most famous types of soba noodles, made from high-quality buckwheat grown in the cool mountain climate. Due to the quality of buckwheat, Shinshu soba has a distinct nutty taste and earthy aroma that sets it apart from other regional soba varieties.
Serving Styles:
Mori soba: Cold noodles served on a bamboo tray with a side of dipping sauce (tsuyu), typically a mixture of soy sauce, dashi, and mirin.
Kake soba: Warm noodles served in a hot, savory broth.
Tororo soba: Topped with grated yam, which adds a creamy texture and a slightly sticky consistency to the dish.
Shinshu Oroshi soba: Served with grated daikon radish, a refreshing and light variation.
Zaru soba, which features cold noodles arranged on a bamboo tray (zaru) and served alongside a dipping sauce (tsuyu). The sauce is sometimes garnished with sliced green onions, wasabi, or grated ginger. This type of soba is particularly popular during the warmer months due to its cool, light nature.
Izumo soba, which gets its name from its place of origin, Izumo City in Shimane Prefecture is also a good choice. What sets Izumo soba apart from other types of soba is both the way it’s made and the way it’s served. This is often served in wariko style, where the soba is divided into stacked, lacquered bowls (wariko). Each layer of noodles is topped with various ingredients, and diners pour sauce over the top and mix it together before eating. This is different from the more common practice of dipping noodles into the sauce.
Where to get it
If you’re looking to experience some exceptional soba, consider dining at Honmura An in Tokyo, a refined establishment in Roppongi known for its handmade noodles and excellent side dishes. Honke Owariya in Kyoto holds the title of the oldest soba restaurant in the city, established in 1465, making it a must-visit for history enthusiasts.
Yakitori (焼き鳥)
Yakitori assortment at Izakaya (Photo by Naoya Suga/AFLO)
Yakitori is a dish featuring skewered and grilled chicken, widely enjoyed in izakayas (Japanese pubs) and food stalls throughout Japan. This dish utilizes various parts of the chicken, allowing diners to experience a delightful range of flavors and textures. Traditionally cooked over charcoal, yakitori develops a subtle smoky flavor that complements the natural taste of the chicken.
The preparation of yakitori can include various chicken parts, such as breast, thigh, liver, and even cartilage. They are typically seasoned with either a simple sprinkle of salt or brushed with tare, a sweet soy glaze that caramelizes during grilling. This dish pairs well with beer or sake, making it a popular choice for after-work gatherings and casual outings.
Yakitori (Photo by Aflo Images)
Where to get it
Regional specialties add to the appeal of yakitori, with Tokyo renowned for Yakitori Alley in Shinjuku, where visitors can sample various skewered chicken. In Fukuoka, Hakata-style yakitori is celebrated, often paired with local sake in food stalls. Nagoya is known for using the high-quality Nagoya Cochin chicken, which is a staple in yakitori dishes. A must-try variation is tsukune, ground chicken meatballs grilled on skewers and often coated in a rich, sweet soy glaze, providing a delightful contrast in texture and flavor.
For those looking to try yakitori, popular restaurants include Torikizoku, a nationwide chain offering affordable yakitori perfect for casual dining, and Omoide Yokocho, an alley in Shinjuku filled with various yakitori stalls, ideal for an authentic experience. For a more upscale dining option, Bird Land near Yurakucho Station is a Michelin-starred restaurant known for its expertly grilled chicken skewers.
Nabe (鍋)
Hiroshima Prefecture’s Local Cuisine – Oyster Dote-nabe (Photo by Hideki Yoshihara/AFLO)
Nabe or hot pot, is a quintessential communal dish in Japan, particularly enjoyed during the colder months. This interactive dining experience allows friends and family to gather around a simmering pot of broth, where an array of ingredients such as fresh vegetables, tofu, and thinly sliced meats are cooked right at the table. This allows for a fun, social atmosphere, where everyone can contribute to their meal by selecting their preferred ingredients.
The beauty of nabe lies in its regional variations. Among the most popular types of nabe are sukiyaki, featuring thinly sliced beef cooked in a sweet soy sauce-based broth that diners often dip in raw egg, and shabu-shabu, where diners quickly swish their ingredients in a light, savory broth, preserving the fresh flavors.
Sukiyaki and Shabu-Shabu_Nabe (Photo by Aflo Images)
Where to go and what to try:
Hokkaido is famous for Ishikari nabe, a warming hot pot made with salmon and miso, perfect for chilly winters.
Hiroshima has a traditional hot pot dish called Oyster Dote-nabe. Since Hiroshima is famous for its high-quality oysters, harvested from the Seto Inland Sea, it’s the perfect place to try this meal that is served with fresh oysters in a rich miso broth.
Kyoto offers a refined version with yudofu, a tofu hot pot that emphasizes seasonal vegetables
Akita is known for Kiritanpo nabe, featuring rice skewers cooked in flavorful broth.
Chanko-nabe is a hearty hot pot traditionally consumed by sumo wrestlers, known for its rich assortment of meats and vegetables designed to build strength and endurance.
For those looking to experience authentic nabe, notable restaurants like Nabeya in Tokyo’s Shibuya offer a cozy, traditional atmosphere and a variety of nabe options. Chanko Tomoegata is well-known for its sumo-style chanko-nabe, while Torafugu Tei specializes in fugu nabe, a daring dish made from pufferfish.
Takoyaki (たこ焼き)
Takoyaki are delicious bite-sized balls of batter filled with diced octopus, tempura scraps, pickled ginger, and green onions. This street food originated in Osaka and has become a staple across Japan. Takoyaki is traditionally cooked on specialized griddles that create perfectly spherical shapes, resulting in a golden, crispy exterior and a soft, gooey interior. The finished balls are often topped with takoyaki sauce (similar to Worcestershire), Japanese mayonnaise, bonito flakes, and powdered seaweed, making them a flavorful treat. It is often enjoyed at festivals and street stalls, where it’s easy to share and savor.
Freshly baked takoyaki (Photo by SHOSEI/AFLO)
Takoyaki vs Akashiyaki
Osaka is widely recognized as the heart of takoyaki culture, but variations can also be found in regions like Hyogo, particularly in Akashi, where the lighter Akashiyaki is served. Akashiyaki is softer and more delicate than takoyaki, with a light, almost custard-like interior due to the higher egg content. It is traditionally eaten by dipping it into a bowl of dashi broth, enhancing its umami flavor. The outside is also golden, but not as crispy as takoyaki. It’s less famous outside its hometown than takoyaki, but it’s beloved by locals and is considered a more refined and traditional variation of the popular octopus ball snack. If you are ever in Hyogo, be sure to stop in Akashi and give this unique version a try.
For those looking to explore the best spots to enjoy this delicacy, Abeno Takoyaki Yamachan and Takoyaki Juhachiban are popular choices in Osaka, while Gindaco is a reliable chain found nationwide, offering various toppings and flavors.
Takoyaki Osaka (Photo by Akira Sakamoto/AFLO)
Trying it at home
Making takoyaki at home can be a fun culinary adventure, although it does require a special takoyaki pan. The batter is made from flour, egg, and dashi, and once you master the technique of flipping them in the pan, it can be a delightful dish to prepare, especially for gatherings with friends and family.
Prepare the Batter: In a large bowl, mix the flour, eggs, dashi, salt, soy sauce, and baking powder until smooth.
Heat the Takoyaki Pan: Brush the cavities of the takoyaki pan with oil and heat it up over medium heat.
Cook the Takoyaki: Pour the batter into each cavity, filling them about 3/4 full. Add a piece of octopus, some green onions, pickled ginger, and tempura scraps to each well.
Flip the Balls: As the batter starts to cook, use a takoyaki pick or chopsticks to turn each takoyaki ball 90 degrees. Keep turning until they are golden brown and crispy on the outside.
Serve: Once cooked through, transfer the takoyaki to a plate. Drizzle with takoyaki sauce and mayonnaise, then sprinkle bonito flakes and aonori on top.
Gyoza (餃子)
Grilled gyoza (Photo by Aflo Images)
Gyoza are Japanese dumplings that take inspiration from Chinese cuisine, featuring a flavorful filling typically made of ground pork, garlic, cabbage, and ginger. They are usually pan-fried until one side becomes crispy while the other side is steamed, creating a contrast in textures. Gyoza are often served with a dipping sauce made from soy sauce, vinegar, and a splash of chili oil, adding a kick of flavor that compliments the savory filling.
There are several cooking styles for gyoza:
Yaki-gyoza (Pan-fried gyoza): This is the most popular preparation method, where the bottoms are seared for a crispy texture while the tops remain tender and chewy.
Boiled gyoza: These dumplings are cooked in water, resulting in a softer texture and allowing the flavors of the filling to shine through without the crispy exterior.
Deep-fried gyoza: As the name suggests, these dumplings are fully submerged in oil, resulting in a crunchy texture all around, which is a fun variation for those who enjoy a more indulgent treat.
Pot dish with boiled gyoza cooked in a shallow pan with miso, sake, vegetables, etc. (Heian period) (Photo by T STUDIO/AFLO)
Different regions of Japan are known for their unique styles of gyoza:
Tochigi (Utsunomiya): Recognized as the Gyoza Capital, it has numerous specialty restaurants and hosts annual gyoza festivals. There are over 300 gyoza restaurants in Utsunomiya. Utsunomiya Gyoza-kan is one of the most popular gyoza chains in the city, offering a wide variety of gyoza types. Utsunomiya also hosts the Utsunomiya Gyoza Festival, where thousands of visitors come to sample different styles of gyoza from local restaurants
Shizuoka: Famous for Hamamatsu gyoza, often served with bean sprouts and a tangy dipping sauce. In recent years, it’s become common to spot tourists strolling through town with a copy of the Hamamatsu Gyoza Map as they hop between restaurants to sample different gyoza. The map is available at spots like tourist information centers and Hamamatsu Castle. Additionally, there is an annual gyoza festival, which consistently attracts large crowds of gyoza enthusiasts. Mutsugiku is a highly recommended stop for anyone looking to enjoy Hamamatsu’s famous gyoza.
Fukuoka: Known for smaller-sized, pan-fried gyoza that complement bowls of ramen perfectly. Gyoza no Fukuho in Fukuoka is another excellent spot, located in the bustling food stall areas where you can savor the local flavors.
Trying it at home
Making gyoza at home is relatively easy. Gyoza wrappers are widely available in supermarkets, and preparing the filling involves mixing ground pork, chopped cabbage, minced garlic, and ginger. After folding the wrappers around the filling, pan-fry the bottoms until crispy and then steam them by adding a splash of water to the pan. For convenience, pre-wrapped gyoza can also be found in the refrigerators or frozen sections of most supermarkets, providing an easy option for a delicious meal.
Unagi (うなぎ)
Broiled eel (Photo by MINIWA STUDIO/AFLO)
Unagi or freshwater eel, is a delicacy particularly known for its rich, smoky flavor and tender texture. It is traditionally grilled over charcoal and glazed with a sweet and savory soy-based sauce. Unagi is often served atop a bed of rice in a dish known as unadon (unagi-donburi). The appeal of unagi goes beyond its taste; it is a nutritious option, rich in protein, vitamins, and omega-3 fatty acids. This dish is especially popular during the summer months as it is believed to provide strength and stamina, making it a go-to meal for many during the “Doyo no Ushi no Hi” (Day of the Ox), a midsummer celebration.
Regions renowned for their unagi include:
Shizuoka: Known for its eel farms and high-quality unagi dishes. Shizuoka is a key producer of unagi and is famous for traditional dishes like unagi kabayaki (grilled eel with a sweet soy-based sauce). Interestingly, this region is also home to the Unagi Pie Factory which is located in Hamamatsu City. Unagi Pie Pastries are the signature souvenirs of Shizuoka Prefecture. They are known throughout Japan for their great taste and the unique concept of infusing a sweet snack with ‘unagi’ extract.
Kagoshima: Another significant producer of unagi, known for its rich and flavorful eel. The “kabayaki” method (grilling with sauce) is especially popular here. Locals take pride in their eel dishes, and visitors to the region often seek out specialty restaurants to experience the unique flavor profile. With a reputation for quality and traditional preparation methods Unagi no Sueyoshi is a must-visit restaurant in Kagoshima, known for its Kabayaki Unagi. This 92-year-old establishment specializes in using eels sourced from the nearby Osumi Peninsula, ensuring a fresh and authentic dining experience.
Chopped kabayaki eel on rice (Photo by Hideki Yoshihara/AFLO)
Aichi Prefecture: Especially Nagoya, which is celebrated for its unique hitsumabushi dish. The eel is grilled with a sweet-savory sauce (similar to kabayaki), but the added condiments and broth create a variety of textures and flavors. Unlike traditional kabayaki (where grilled eel is served whole over rice), hitsumabushi is served with finely chopped unagi on top of a bowl of rice. The dish is designed to be eaten in three stages, which adds a special ritualistic element to the experience:
Stage 1: First, you eat the eel and rice as-is, savoring the rich, smoky flavor of the grilled unagi.
Stage 2: Next, you add condiments such as green onions, wasabi, or nori (seaweed) to enhance the flavor.
Stage 3: Finally, you pour a light dashi broth over the remaining eel and rice, turning it into a warm, comforting soup. This third stage is often considered the most satisfying way to conclude the meal.
For those looking to experience authentic unagi dishes, restaurants like Unatoto in Tokyo offer affordable options for grilled eel, while Hitsumabushi Bincho in Nagoya specializes in the hitsumabushi-style unagi. Additionally, Obana in Tokyo is one of the most famous unagi establishments, celebrated for its long-standing tradition and perfectly tender eel.
Taiyaki (たい焼き)
If you’re looking for a delightful sweet treat while exploring Japan, Taiyaki is an excellent choice. It is a street snack, instantly recognizable by its fish-shaped form, though it contains no seafood. Traditionally, taiyaki is made from a pancake-like batter, filled with sweet red bean paste, and grilled in a special fish-shaped mold until crispy on the outside and soft inside. Taiyaki’s popularity is partly due to its fun fish shape, which makes it a visually appealing snack, perfect for casual street eating. Over the years, it has evolved to include various fillings such as custard, chocolate, and even sweet potato, offering a range of flavor options for all types of palates.
Fish-shaped pancake filled with bean jam (Photo by Hideki Yoshihara/AFLO)
Tokyo is the birthplace of taiyaki, with the famous Naniwaya shop in Azabu being a must-visit destination for anyone seeking the original taste. Kurikoan, located in busy shopping districts like Ginza, is famous for its unique fillings, including custard and chocolate, catering to modern tastes while retaining traditional elements.
Osaka offers creative variations, including savory fillings like cheese and sausage, while in Fukuoka, taiyaki remains a festival favorite. This iconic snack is a common sight at Japanese festivals and food stalls. During festivals or at local markets, you’ll often find stalls selling them alongside other Japanese street foods. These stalls typically offer freshly made taiyaki allowing you to enjoy it warm.
A craftsman’s hand grilling taiyaki on a teppan (Photo by Aflo Images)
For those keen to try making taiyaki at home, it requires a taiyaki mold, readily available online. The batter is similar to waffle or pancake batter, and while it takes some practice to perfect the flipping technique, the reward is a delicious homemade version of this iconic snack.
As we wrap up this tour through Japan’s top 10 must-try dishes, it’s clear that the country’s culinary offerings are nothing short of amazing. From the comforting warmth of ramen to the sweet delight of taiyaki, the flavors of Japan are unforgettable. So, whether you’re wandering through a bustling street market or dining in a cozy restaurant, don’t shy away from trying something new. After all, the best part of exploring Japan is tasting the incredible variety of its cuisine. Give these a try and you won’t be disappointed!