15 Truly Delicious Japanese Foods You Need To Try At Least Once

Because mochi makes everything better.

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1. Onigiri

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These rice balls are the ultimate grab-and-go snack. They’re typically shaped like a triangle, stuffed with goodness — try the kombu (algae) version — and wrapped in nori so you don’t have to get your fingers sticky.

2. Unagi

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Before you turn up your nose, keep in mind that unagi, or eel, is a Japanese delicacy. Arguably the best way to try it is kabayaki style, where the eel is split open, skewered, and dipped in a special soy-based sauce before being grilled.

3. Tempura

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Tempura is the lighter, airier sister of our American-style fry batter. Goodies like jumbo shrimp, sweet potato, onion, and broccolini are dipped in the light batter and fried to crispy perfection. The accompanying sauce, tentsuyu, is made using mirin, dashi, and soy sauce and is practically drinkable.

Check out: How To Make Crispy Tempura At Home

4. Mochi

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In Japan, texture is just as important as taste, and no texture is more enticing and bizarre than mochi. The soft, dough-like consistency is achieved by pounding glutinous rice into a paste, which is then separated into balls. Most mochi is filled with a red bean paste, but you can find varieties filled with ice cream — or, my favorite, pure balls of straight mochi.

Check out: How This 116-Year-Old Shop In Little Tokyo Makes Mochi

5. Soba

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Ramen gets all the glory, but the lesser-known soba noodle is better (in my opinion). Traditionally made from buckwheat flour, the noodles can be dipped in cold soup for a cooling summer meal or mixed in a bowl of hot broth. Toppings can vary, but green onions and daikon radish tend to be staples.

6. Wagyu Beef

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Notoriously pricey (one pound of high-grade wagyu can cost up to $200), wagyu is also said to be better tasting thanks to its rich marbling of fat and tender texture. Because the wagyu beef is high in monounsaturated fats, which have a lower melting point, it literally feels like the meat is melting in your mouth.

Watch: Japanese Olive Wagyu Beef Being Cooked Is Satisfying

7. Natto

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Easily one of the most polarizing dishes on this list, natto is made from fermented soybeans and often eaten for breakfast. It doesn’t sound overly controversial, but its powerful smell — it's been compared to sweaty socks or old cheese — tends to scare people away. If you can get past the smell, the texture is pure fun; the slimy bean dish is bound with sticky strings that latch onto your fork or chopsticks while you nosh.

8. Takoyaki

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Americans eat plenty of calamari (squid), but you don’t see a lot of octopus on the menu. That’s not the case in Japan where balls filled with diced octopus, tempura scraps, ginger, and green onion are a common street snack. The dish is often sprinkled with dried bonito (fish) flakes and drizzled with a sauce that’s similar to Worcestershire.

9. Oden

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Typically eaten during the winter, oden is a light soup that’s packed with boiled eggs, fishcakes, tofu, fish, and whatever else you fancy.

10. Gyoza

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Is there such a thing as a bad dumpling? I’d argue no, but the Japanese gyoza, which is derived from Chinese jiaozi, is a standout. The half-moon shaped dumpling has a thinner wrapper than the Chinese version, and is stuffed with savory goodness — often pork, cabbage, green onion, and mushroom. It's most commonly fried and steamed (yes, both) to crispy perfection, ready to be plunged into a dipping sauce made from rice vinegar, soy sauce, sesame oil, and spices.

Check out: How To Make Gyoza At Home

11. Fugu

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If you’re up for playing Russian roulette with your dinner, this is your chance. Fugu is a species of puffer fish that can be lethal if not prepared correctly — and it happens to be one of Japan’s most celebrated dishes. You can eat it fried or smoked, but the most popular way to try your luck is to eat fugu sashimi style, in thin, translucent slices.

12. Miso Soup

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I’d be remiss not to mention the deceivingly simple miso soup. Not only is it a daily staple in the traditional Japanese diet, but it has tons of health benefits. The broth, made using dashi and miso (fermented bean) paste, is packed with minerals, vitamins, and the bacteria needed for a healthy gut. Miso soup is usually topped with green onion, seaweed, and bits of tofu.

Check out: How To Make Miso Soup At Home

13. Okonomiyaki

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You’ll find a million variants of okonomiyaki — and often you can build your own — but in general, the giant savory pancake is made from batter, cabbage, veggies, and sometimes meat or seafood, then topped with a special okonomiyaki sauce (similar to Worcestershire), bonito flakes, and mayo.

Check out: How To Make Hiroshima Okonomiyaki At Home

14. Udon

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These super-thick, chewy noodles have a texture all of their own. You can douse them in a dipping sauce and slurp them cold, or enjoy your udon in a hot, mild broth that delivers the same homey feeling as the American fix-all chicken-noodle soup.

Check out: This Small Island Is The Udon Capital Of Japan

15. Yakitori

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Designed to be transportable and easy to eat, yakitori is skewered chicken pieces that are grilled over a charcoal fire and seasoned. The dish makes use of various chicken parts, so within the yakitori family you can find cuts like momo (chicken thigh) and bonjiri (chicken tail). This dish is often paired with a drink or two and served at festivals, bars, and specialty yakitori restaurants.

What's your favorite Japanese food? Tell us in the comments!

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