Exploring Japan's Culinary Treasures: From Udon to Takoyaki

Last updated: September 18, 2024

A plate of sashimi and makizushi, two types of Japanese sushi.

Sushi, along with ramen, is probably the most famous Japanese food eaten around the world. But there are many more amazing dishes to enjoy in Japan, often with regional differences, giving you a huge variety of foods to choose from.

Let’s explore some of the most famous Japanese foods, how they are made, and maybe even learn some new Japanese words along the way.

Ramen

Ramen is a popular Japanese noodle soup dish with a rich history and cultural significance. Originally inspired by Chinese noodle dishes, ramen was introduced to Japan in the late 19th century. Over time, it evolved into a uniquely Japanese culinary staple, with regional variations that reflect the diverse flavors of the country.

Ramen typically consists of wheat noodles served in a broth based on soy sauce , miso, salt, or pork bones. The broth is often complemented by toppings such as sliced pork, green onions, nori (seaweed), boiled eggs, and bamboo shoots.

Ramen culture in Japan is deeply rooted, with countless ramen shops (ramen-ya) across the country, each offering their own twist on the dish. Some regions are famous for their specific styles, like Sapporo's miso ramen or Hakata's tonkotsu ramen. In Japan, enjoying a bowl of ramen is more than just eating; it’s a cultural experience that often involves a quick, hearty meal enjoyed in a bustling, communal setting.

醤油(しょうゆ) - Shouyuu; soy sauce

味噌(みそ) - Miso; fermented condiment usually made from soybeans

豚骨(とんこつ) - Tonkotsu; pork bones

海苔(のり) - Nori; seaweed

チャーシュー - Cha-shuu; sliced pork

Udon

Udon is a traditional Japanese noodle dish known for its thick, chewy wheat noodles. Originating in the Nara period (710-794 AD), udon is typically served in a mild broth made from dashi, soy sauce, and mirin.

Udon is versatile and can be eaten hot or cold. Popular variations include kake udon, served in hot broth with simple toppings, and zaru udon, a cold version served with a dipping sauce. Regional differences also exist, with Sanuki udon from Kagawa Prefecture being especially famous for its firm texture.

Culturally, udon is a beloved comfort food in Japan, enjoyed at home, in restaurants, and at specialty shops. It's also a popular dish during winter and traditional festivals.

みりん - Mirin; sweet rice wine

掛(か)けうどん - Kakeudon; udon noodles in broth

ざるうどん - Zaru udon; chilled udon noodles served with a separate dipping sauce

讃岐(さぬき)うどん - Sanuki udon; thick udon from Kagawa prefecture

だし - Dashi; soup stock

Soba

Soba is a traditional Japanese noodle made from buckwheat flour, known for its thin, firm texture and earthy flavor. Dating back to the Edo period (1603-1868), soba is eaten either hot in a broth or cold with a dipping sauce. Popular variations include zaru soba, cold noodles with a dipping sauce, and kake soba, which involves hot noodles in a light broth. Soba is often served with green onions, nori, and sometimes tempura. Culturally significant, soba is traditionally eaten on New Year's Eve as toshikoshi soba, symbolizing a wish for a long, resilient life.

ざるそば - Zaru soba; soba served on a bamboo draining basket with dipping sauce

かけそば - Kakesoba; soba in hot broth

年越(としこ)しそば - Toshikoshisoba; soba noodles eaten at night on New Year's Eve

Okonomiyaki

Okonomiyaki is a popular Japanese savory pancake, often called "Japanese pizza" or "Japanese pancake." Its name combines "okonomi" (お好み), meaning "what you like," and "yaki" (焼き), meaning "grilled," highlighting its customizable nature.

Originating in Osaka in the early 20th century, okonomiyaki is made from a batter of flour, eggs, shredded cabbage, and water, mixed with various ingredients like meat, seafood, and vegetables. It's grilled on a hotplate and topped with okonomiyaki sauce, mayonnaise, dried seaweed, and bonito flakes.

Okonomiyaki is a social dish, often cooked at the table in restaurants. It's enjoyed in settings ranging from street food stalls to specialized restaurants.

お好(この)み焼(や)き - Okonomiyaki

青(あお)のり - Aonori; green dried seaweed

鰹節(かつおぶし) - Katsuobushi; pieces of sliced dried bonito

Takoyaki

Takoyaki is a popular Japanese street food made of small, round balls of batter filled with octopus. Originating in Osaka in the 1930s, it has become a beloved snack across Japan.

The batter, made from flour, eggs, and dashi, is filled with octopus, green onions, pickled ginger, and tempura scraps. The mixture is cooked in special pans until golden brown. Takoyaki is typically served hot and topped with takoyaki sauce, mayonnaise, dried seaweed, and bonito flakes.

Commonly found at street stalls, festivals, and takoyaki shops, this snack is a symbol of Osaka’s vibrant food culture and has gained international popularity in Japanese restaurants worldwide.

たこ焼(や)き - Takoyaki

天(てん)かす - Tenkasu; crunchy bits of fried batter left after cooking tempura