30 Japanese Dishes You Need To Try At Least Once

While Japanese cuisine is often condensed into a few dishes (such as sushi and ramen) outside of the country, the wide range of options and the culinary precision at play on the island produce impeccable foods that satisfy all elements of dining. Not only are they flavorful and fresh, but the local diet is also very healthy, BBC Good Food reports. Low rates of cardiovascular disease and obesity, paired with long life expectancy, suggest Japanese food has benefits. The dietary lifestyle and traditional dishes are highly respected within the country and they have officially been acknowledged worldwide. Washoku, the customs involved with the preparation and enjoyment of locally sourced food, was recognized by UNESCO in 2013 as part of the Intangible Cultural Heritage of Humanity.

History and tradition aside, Japan has a bustling culinary scene and it is regularly listed as one of the best food countries in the world (via CNN Travel). Chefs are known to have a special love affair with the country's cuisine, and Today's World Kitchen breaks it down to the skilled artistry, minimalism, high-quality ingredients, and density of Michelin-starred restaurants in Tokyo. Nevertheless, there's no need for fine dining to have an exceptional Japanese meal. The following list highlights 20 Japanese dishes that are worth a taste.

The joys of fried food are shared worldwide, and Japan does it exceptionally well with tempura. According to the Michelin Guide, the origins of the dish actually come from the Portuguese in the 16th century, who made a habit of lightly flouring and frying food. In Japan, fish, vegetables, and meat are all up for grabs — popular favorites include sweet potatoes, shrimp, and mushrooms (via Japan-Guide).

Tempura continued to evolve in the centuries following its introduction, with variations made to the batter content and fat used for frying. Presently, each part of the country prepares the dish with slight differences, and whereas flour, eggs, and water make up the batter in the east, eggs aren't used in the west. The eastern part opts for frying the tempura at high heat in sesame oil and meanwhile, low heat and vegetable oil are the preferred method in the west (via Michelin Guide). Dipping sauces, daikon radish, or just salt are used to season the fried snack. If you've got an appetite, larger meal-sized portions known as tendon are served on top of rice with a sweet and salty sauce, pickles, and miso soup, and the fried delicacy can even accompany noodle soups (via Japan-Guide).

Commonly referred to as octopus balls, takoyaki is a tasty street food you have to try. Octopus meat usually seasoned with pickled ginger and green onions is coated in a wheat flour batter shaped into a ball, Food in Japan explains. Next, the spheres are grilled in a special pan that consists of rounded indents to hold the balls. The cooked balls are topped with takoyaki sauce (a sweet and salty condiment akin to Worcestershire), Japanese mayonnaise, and dried bonito flakes (fish flakes).

It might sound like a lot, but the doughy balls combine the perfect balance of juicy filling with a creamy sweet and salty coating that makes it hard to eat just one. Thankfully they are always sold in multiples so you won't have to settle for less. Live Japan notes that takoyaki is especially popular at festivals so keep an eye out for yatai stands which specialize in the savory treats. Although the snack is said to have originated in Osaka, you can confidently enjoy it across the country and overseas.

If you're looking for a snack that's easy to grab on the go, onigiri could be it. The rice balls (more triangular than round in shape) are incredibly versatile and customizable, and can even be a nourishing meal. In fact, Onigiri Shuttle Korogin indicates that they show up at breakfast, in bento boxes at lunch, and are regularly enjoyed late into the night. There's nothing new about onigiri, and according to The Japan Times, the dish dates back over 2000 years. Kikkoman reports that the convenient format made them popular with troops in the 16th century, and of course, they're ideal for picnics.

Aside from a triangle-shaped mound of rice, there's also a filling hiding inside or displayed more obviously on the surface. Kikkoman lists pickled apricot, plum, grilled fish, roe, meat, or vegetables as popular options, although local and seasonal variations are abundant. The rice is often wrapped with nori leaves (seaweed) to prevent it from drying out, but other types are sprinkled with sesame seeds. The rice balls continue to be tweaked to include Western-influenced fillings, and an onigiri sandwich cross named onigirazu inspired by a manga from the 1980s was even created (via Food Republic).

The most direct translation of donburi is a bowl, and that's exactly what you'll get. Thankfully, the bowl isn't empty, and Japan-Guide explains that it generally contains a base of rice with popular toppings such as chicken, beef, breaded pork cutlets, raw seafood, grilled eel, eggs, and tempura. For example, katsudon refers to a pork cutlet bowl, and gyudon, one of the more typical options, is a beef bowl. Extra add-ons can vary widely depending on the style of don and whether or not the chef is exploring creative options, but contrasting flavors such as pickled ginger or daikon radishes are common. A sugar, soy sauce, mirin, and dashi-based sauce is often used to season the contents of the bowl (via Live Japan).

The dish is simple, straightforward, and one of Japan's takes on fast food. According to Tokyo Spark, donburi has been around since sometime between the 14th and 16th centuries, and it shows no sign of disappearing thanks to its practical format. The source remarks that chopsticks or a large spoon are both acceptable utensils to consume this dish, so start here if your chopstick technique is a bit rusty.

Soba noodles are made from buckwheat flour, though wheat flour is regularly added to improve the consistency, according to Japan-Guide. The noodles are similar in width to spaghetti and just like with pasta, fresh and dried versions are available. This is Japan reports that soba noodles as we know them have been around since the 16th to 17th century, leaving plenty of time for the technique to be perfected as a craft.

The dish is served with many variations both hot and cold, with the most basic presentation being cold noodles with a dipping sauce on the side (via Japan-Guide). Soba is commonly paired with broth to make soup, and add-ins such as tofu, eggs, vegetables, and meat provide heft. There are many regional variations as well as a New Year's Eve specialty — toshikoshi soba — eaten to guarantee prosperity as the year changes (via Tokyo Weekender). As per Japan Centre, toshikoshi consists of soba noodles in a dashi, mirin, and soy sauce broth and can certainly be eaten year-round.

If you're looking for more than just a dining experience, you'll want to find a place that serves wanko soba. According to Taste Atlas, the noodles are doled out in a small bowl by the waiter who continues adding bowls until the customer tells them to stop — basically an all-you-can-eat scenario. Some condiments and dipping sauce accompany the endless bowls of noodles to prevent palate fatigue.

According to The Japan Times, there's a good chance of eating sukiyaki on New Year's Day in Japan. The source describes the beef dish, noting that there are two significant regional distinctions as to the cooking method. In some areas, sukiyaki refers to a beef hot pot cooked with sake, mirin, and sugar, whereas the beef is pan-fried in other preparations, true to its suffix -yaki, which means grilled or fried. In the latter, the thinly sliced beef is cooked with sake, soy sauce, mirin, and sugar, so the flavor profile is quite similar (via Food in Japan).

Both styles are served with vegetables, including mushrooms, cabbage, and green onions, which makes it a warm nourishing meal ideal for cold weather. As for the beef, thin slices of pricey marbled wagyu are preferred, a detail which The Japan Times points out might explain why the dish is traditionally reserved for special occasions. Whether you eat the hot pot version or pan-fried sukiyaki, the nutritious meal is a must-try.

Also known as Japanese pancake or pizza, okonomiyaki is the type of dish you should always say yes to. A culinary specialty in Hiroshima, BBC Travel explains that the cheap meal rose in popularity following the city's uncertain future after being hit by an atomic bomb in 1945. The source notes that okonomiyaki translates as "whatever you like, grilled," which is indeed the essence of the dish. The pancake is made on a hot griddle with batter, fillings, and toppings that make the dish come to life.

BBC Travel explains that there are two distinct styles: one from Hiroshima and the other from Kansai. The former is made with layers of batter, cabbage, bean sprouts, meat, ramen noodles, fried eggs, and the lot is topped with green onions, dried bonito flakes, and seaweed, not to mention okonomiyaki sauce (similar to Worcestershire) and Japanese mayo generously drizzled over top. The Kansai style mixes everything together into a tamer (though equally delicious) concoction and skips out on the noodles. Of course, true to its name you can ask for pretty much anything in your okonomiyaki and there are even restaurants where you have a griddle to make your own.

What meat lover doesn't enjoy fried chicken? Japanese karaage is a delicious version of the classic comfort food, popularized after the second world war (via Japan Experience). As cheap and easy meals were encouraged to feed families on small budgets, chicken made its way to front and center. Karaage isn't just any fried chicken as the meat is first marinated in soy sauce, sake, mirin, garlic, and ginger, assuring a juicy result, 196 Flavors explains. Then, the meat is battered with flour and potato or corn starch and deep-fried for extra crispiness.

At service, Japan-Centre recommends squeezing fresh lemon juice over top and dipping each hot piece of karaage in Japanese mayonnaise. The source also points out that chicken thighs provide the most flavor for the dish, and eliminate the risk of drying out quickly. Curiously, the fried chicken dish is also served cold in bento boxes. Or, make your own karaage don by serving it in a bowl on a bed of rice.

You don't have to go to Japan to experience the delight of teppanyaki. In metropolitan areas worldwide, restaurants specializing in the traditional method of cooking food on a large iron plate can be found. In fact, Taste Atlas points out that although the preparation existed earlier, the first teppanyaki restaurant opened in Japan in 1945, and just under 20 years later, a similar establishment was opened in New York City.

The source explains that teppanyaki means iron plate grill, which is the basis for a wide range of foods prepared this way. Whether it's meat, seafood, vegetables, or noodles, the food is cooked on an iron plate by your table, giving the consumer front row seats to the show. It's worth mentioning that Umami Insider indicates the performative aspect of teppanyaki is far more common in the U.S., and restaurants providing a similar experience in Japan have a heavy Western influence. In fact, the original Japanese teppanyaki restaurant Misono owed its formula to the American soldiers stationed in Kobe at the end of World War II, per Japan Today. Think of it as the ultimate grilled meal highlighting East meets West.

There's no shortage of warm comforting dishes in Japanese cuisine, and shabu-shabu is high on the list. Great Taste notes that like various foods in Japan, the origins stretch back to a Chinese dish. According to Live Japan, the hot pot preparation is often made at home, since once you have the right equipment it's incredibly straightforward. You'll mainly need a large pot that fits plenty of broth, thin slices of meat, and vegetables. Beef and pork are common but other proteins like tofu or seafood can also be prepared, Great Taste indicates. As for the broth, the source points out that miso, lemongrass, mushroom, and kelp are all up for grabs, making the variations endless.

We're not talking about a long slow cooking process here either. Live Japan describes the act of swishing meat through the boiling broth a few times before quickly removing it to avoid overcooking. Once the food is ready, it's served with an assortment of dipping sauces. Sesame or ponzu (citrus-based) sauces are favored, and soy sauce is always on the table.

You might think you're a daring person, but would you eat something that could potentially kill you? Anyone who's savoring fugu is playing that game of Russian roulette. Also known as blowfish, fugu contains a neurotoxin that halts nerve impulses throughout the body (via The New York Times). Paralysis and death follow once your heart stops responding to nerve signals.

Although it is now synonymous with luxury, fugu was originally consumed due to food shortages. The dish must be prepared by a licensed chef who has spent two to three years learning how to precisely extract the toxic components. The Guardian reports that most deaths from blowfish occur when people try to prepare it themselves — there's a reason why it requires professional training.

According to The New York Times, farmed fugu has now become more common, resulting in fish with no detectable traces of toxins. While this certainly eliminates the previous risk associated with consuming it, it also removes the chef's impressive feat, as well as the weighty notion of being in close quarters with death. To that end, wild fugu is still considered far more exclusive.

If you're ready to dive into the unknown, fugu is typically served sashimi-style in thin slices or in a hot pot dish (via Ministry of Foreign Affairs of Japan). It is rich in collagen, with a firm yet delicately chewy texture and subtle sweetness. Enjoy it served with ponzu dipping sauce, green onions, daikon, and chili peppers.

If you're in need of a warm nourishing dish, oden is meant for you. The meal comes in a number of regional variations, but at its core, it consists of a soy-based broth with added ingredients (via Japan Centre). Given its regional specificity, oden is an excellent meal to try throughout Japan in order to appreciate the ingredients that each area has to offer.

Noodles, fried tofu cubes, tofu cakes, fish cakes, eggs, assorted vegetables, and plenty more can be mixed in to beef up the broth. In the Okinawa region, pig feet are a common addition, whereas other areas add sausage, chicken wings, or seafood. Similarly, regional distinctions abound with regard to the broth content. Seaweed, mushroom, miso, beef, and soy sauce-rich broths are all available somewhere.

Don't be surprised if your bowl of oden comes with sake, as the two are regularly paired together. According to Food in Japan, it's not uncommon to find this comforting soup sold streetside, customizable based on your preference. Or, try your hand at whipping up your own recipe at home.

Complex recipes have their place in a culture's cuisine, yet there's nothing quite like a basic bare-bones dish. Nikujaga is Japan's version of the classic meat and potato duo, and it is most likely an adaptation of traditional European beef stews, according to Taste Atlas. Don't expect huge chunks of meat and a few sparse potatoes; the outlet explains that Japanese dishes tend to use meat as a flavoring agent rather than a bulky addition.

Nikujaga is most commonly prepared with beef, followed by pork. The meat is typically sliced up thinly and lightly cooked in a mixture of soy sauce, sake, and mirin to make a stock infused with a delicate and salty taste. Potatoes and other foundational ingredients like carrots and onions are incorporated into this nourishing stew. Food in Japan notes that yam noodles (shirataki) sometimes make an appearance too, demonstrating that nikujaga is a versatile dish that will keep you satisfied.

Whereas some dishes are exciting for their stark contrast of textures, chawanmushi consists of a silky smooth custard that melts in your mouth. MasterClass explains that eggs are whisked with dashi stock and mirin (and sometimes soy sauce and salt), then steamed in a teacup for a subtle-yet-expertly flavored result. According to Kikkoman, this savory dish was once a favorite at banquets in the 18th century. Its simple preparation, adaptable nature, and luxuriously comforting flavor make it an all-around winner.

While the base dish only entails eggs, optional ingredients can be added to bulk up the meal. For example, small pieces of chicken, shrimp, vegetables, parsley, sea urchin, and roe are all possible extras to infuse the creamy dish with more flavor. Proteins and vegetables are layered on the bottom of the cup and topped with the egg mixture for consistent cooking. True to its banquet roots, Kikkoman notes that chawanmushi can be found in Japanese fine dining or simply whisked up at home.

Japanese curry is a rich and flavorful preparation of carrots, potatoes, meat, and seasoning, typically served with rice. That being said, there are many variations as to how you can savor the stew, and curry bread, aka karepan, is among our favorites. Back in April 2020, The New Yorker described it as "a food fit for quarantine," partly due to its undeniably comforting nature, and also because it's a bit of a process to make — not really the kind of dish you'd whip up as a quick weeknight dinner.

If you do venture to preparing curry bread yourself, then you'll be rewarded for your efforts with warm yeasty aromas and a perfectly crunchy panko exterior that makes way for the curry filling. In Japan, the savory snack is conveniently sold at bakeries, markets, and street carts. The original creation can be traced back to Cattlea Bakery in Tokyo, where curry bread was first fried up in 1927 (via Tokyo Cheapo). Deep frying was not so common in Japan at the time, and the resulting snack became a sort of Western fusion treat that has remained popular for almost a century.