Japanese cuisine is famous all over the world for its uniqueness and sophistication. In this article, let’s take a look at 10 dishes that you must try when you come to Japan.

Sushi:

Although it is simply a dish combining rice mixed with vinegar and fresh seafood such as salmon, tuna, shrimp, squid, etc. but sushi still captivates many people. When eating sushi, soy sauce and wasabi are two indispensable ingredients. A little sweetness of rice mixed with vinegar, a little fat of salmon, a little saltiness of shoyu soy sauce and a little spiciness of wasabi, all create a symphony of flavors that are truly unforgettable.

Ramen:

Besides Sushi, Ramen is also a traditional dish that has brought Japanese cuisine beyond borders. Ramen noodles have 3 main ingredients: noodles, soup, and various toppings such as chashu (pork), boiled eggs, Kamaboko (boiled fish paste), etc. There are 5 popular types of ramen: Shoyu, Tonkotsu, Shio , Miso and Tsukemen.

Gyudon:

In terms of popularity with foreigners, Gyudon can’t be compared with sushi or ramen, but this is considered the “national” dish of the Japanese. Thinly sliced ​​beef is carefully stewed with onions until tender and well-seasoned, then spread evenly over white rice, and served with pink salted ginger, raw egg, miso soup, etc. In Japan, Gyudon is sold at affordable prices at many chain restaurants across the country such as Nakau, Sukiya, Yoshinoya, etc.

Tempura:

Tempura is a traditional Japanese deep-fried dish. Ingredients include a variety of seafood, vegetables and fruits that are breaded and deep-fried in oil. The unique feature of Tempura is that the crust is very crispy while the ingredients inside are soft and still retain the original sweetness and freshness.

Sashimi:

Derived from the word “Sashimi” which means “pierced body”, this is a dish with raw ingredients of sliced ​​fresh seafood, served with grated radish and perilla leaves. Seafood used as ingredients is usually salmon, tuna, squid, etc. When eating, we often dip Sashimi with shoyu soy sauce mixed with wasabi to enhance the flavor of the fresh seafood.

Karaage:

Karaage is a Japanese-style fried chicken consisting of 2 main ingredients: chicken thighs marinated in spices and an outer shell made from fried flour or potato starch. Because the mainly selected chicken part is the thigh, after being fried, it still retains its succulence and sweetness.  Meanwhile, the shell is fried to a crisp and eye-catching golden color.

Curry rice:

In Japan, curry rice is a dish often prepared in family meals because it’s not only delicious and suitable for all ages, but also simple for cooking with easy-to-find ingredients such as beef, potatoes, carrots, and curries. Compared with Indian curry, Japanese curry is less spicy but sweeter and denser.

Yakitori:

Yakitori is a Japanese-style “grilled chicken skewers”. The chicken part is not only “meat” but also any other organs such as skin, heart, liver, gizzard, cartilage, intestines, etc. creating a variety of skewers. Yakitori has 2 main flavors to choose from: “Shio” – the saltiness of salt and “Tare” – the sweetness of tare sauce.

Onigiri:

Onigiri – Japanese rice ball is a convenient dish and very suitable for a lifestyle that demands urgency and readiness. Onigiri is usually small triangular or round rice balls wrapped in seaweed leaves and it’s easy to carry around. Onigiri has a variety of fillings such as salmon mixed with mayonnaise, shrimp, chicken, apricot, etc.

Katsudon:

“Katsudon” – is a popular Japanese food, a bowl of rice topped with a deep-fried breaded pork cutlet, egg, vegetables, and condiments. Crispy deep-fried breaded pork is cut into bite-sized pieces and nicely placed on top of the fragrant white rice. Meanwhile, a layer of egg is cooked with dashi broth and stir-fried onions are drizzled around.

We’ve walked through a round of Japanese cuisine already, please look forward to other dishes in the next article of ours!