Sushi
Sushi is one of the first foods that spring to mind when we think about Japanese cuisine. This delicacy
was one of the first Japanese dishes to be exported to the US after the Meiji Restoration in 1868, and
since then its popularity has steadily increased year after year. The word ‘sushi’ refers to any dish made
with Japanese rice that has been seasoned with rice vinegar. Common varieties of sushi
include makizushi (sushi rice and fillings rolled up in nori seaweed), nigiri sushi (shaped, bite-size
mounds of sushi rice with single slices of raw fish or similar draped over the top) and inarizushi (sushi
rice stuffed inside pockets of inari; a type of seasoned, fried tofu).
Udon
One of the three main noodle varieties eaten in Japan; udon noodles are thick, chewy, and
traditionally made from wheat flour and brine water.
Ramen
Ramen is a noodle soup dish consisting of wheat noodles (also known as 'ramen
noodles'), a savoury broth (soy sauce, salt, miso, and tonkotsu pork bone are the four
main ramen broth bases) and toppings of meat, protein, and/or vegetables such as
sliced pork, nori seaweed, spring onions, bamboo shoots, and others.
Tonkatsu
Tonkatsu pork cutlets are one of the many yoshoku, or ‘western-style’ foods, that were originally
introduced to Japan by Europeans. Like most other yoshoku foods, the Japanese took the original
tonkatsu and made it their own. Today, tonkatsu is made by coating pork chops in
crisp panko breadcrumbs and deep-frying them until they are golden brown in colour. They are normally
served drizzled in fruit-and-vegetable based tonkatsu sauce with shredded cabbage and other crisp
salad greens on the side. Tonkatsu are also often enjoyed as part of a bento boxed lunch, in a Japanese
curry (known as 'katsu curry'), or as a sandwich filling.
Sukiyaki
Like oden, sukiyaki is a Japanese nabemono hot pot dish most commonly enjoyed
during the winter. Sukiyaki hot pots are prepared by searing beef slices in the hot
pot, then adding sukiyaki broth (normally made from soy sauce, sake, mirin rice
wine and sugar) and different vegetables, noodles, and proteins. The name
‘sukiyaki’ means ‘cook what you like’, and the joy of sukiyaki comes from being
able to prepare the dish with your fellow diners, at the table, using whatever
ingredients you desire.
Onigiri
Like the sandwich could be considered the original portable food of British cuisine,
the onigiri rice ball is the original portable food of Japan. Also known as ‘omusubi’,
‘nigirimeshi’, or just ‘rice balls’, onigiri are portions of Japanese rice, normally with a
filling in the centre, that have been moulded into triangular or cylindrical shapes
before being wrapped in nori seaweed. Onigiri have been enjoyed in Japan for
hundreds of years, and most Japanese convenience stores nowadays sell a great range
of onigiri for 100-150 yen (£0.75-£1.12) a piece. Popular onigiri fillings
include umeboshi pickled plums, seasoned seaweed, tuna mayonnaise, and teriyaki
chicken.
Gyoza
Gyoza are savoury moon-shaped dumplings, made from a minced mixture of savoury fillings (pork
mince, cabbage, green onion and mushroom is a common combination, but other fillings can be used as
well) which are wrapped up in a circular gyoza wrapper and crimped or pleated around the edges to
make an iconic half-moon shape. Gyoza dumplings are normally cooked by frying on one side (a process
that gives the gyoza a crisp, savoury bottom), and then steaming for 2-3 minutes so that the rest of the
rest of the wrapper is smooth and silky, and the filling inside is moist and juicy.
Takoyaki
As far as Japanese street vendor foods are concerned, few are more notorious than takoyaki. Also
known as 'octopus balls' or 'octopus dumplings', this delicacy is cooked using a special hot plate with
rows of half-spherical moulds. Each of the moulds is filled with a savoury batter mixture before a bite-
size piece of tako octopus meat is inserted into the middle. The takoyaki are turned with a pick or
skewer every minute or so to ensure an evenly-cooked outside and a perfect ball-shaped dumpling in
the end. Takoyaki are typically served in lots of six, eight or ten, brushed with a sweet/savoury takoyaki
sauce and topped with mayonnaise, aonori seaweed and katsuobushi bonito fish flakes.
Yakisoba
It is virtually impossible to attend a summer festival in Japan and not come across a yakisoba
stand. Yakisoba is a fried noodle dish made by barbecuing or stir-frying a combination of noodles, sliced
cabbage, pork, carrot and other vegetables, and a barbecue style yakisoba sauce. During the summer
festivals large piles of these ingredients are thrown onto an outdoor hotplate and barbecued, but
yakisoba can also easily be made at home using a large frying pan or wok. ‘Yakisoba’ means ‘cooked
soba’, but unlike other soba noodles, the noodles used in yakisoba do not contain any buckwheat.
DESSERTS
RICE KRISPIES CANDY SUSHI Here’s another sweet sushi: rice gummy candies and Rice Krispies topped
wrapped in fruit roll-ups.
GREEN TEA ICE CREAM
This ice cream is subtly sweet with bitter and smoky undertones. It’s an excellent treat for those who
can’t stand overly sweet and rich desserts!

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