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Food and Drinks + 7
Snacks to Try
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Okonomiyaki – A pancake-like dish made by frying batter and cabbage on a pan, okonomiyaki is very common around the country,
especially in Osaka and Hiroshima. It can be stuffed with shrimp, kimchi, pork, octopus and other ingredients, and topped with
vegetables, wasabi, cheese and other condiments.
Tonkatsu – Prepared by deep frying breadcrumbed pork, tonkatsu is a common dish in restaurants throughout Japan. It can be served
in a variety of ways, such as in a set meal (with rice, pickles, cabbage and miso soup), in a curry (with Japanese curry and rice) or in
katsudon (a rice bowl topped with onions and eggs).
Tofu – A common sight in many Japanese dishes, tofu is a protein-rich food that consists of curdled soy milk shaped into blocks. One
popular tofu dish is hiyayakko, which is fresh tofu with soy sauce, green onions, ginger and bonito flakes as garnish. Tofu is also often
used as an ingredient in soups, hot pots and noodle dishes.
Sushi rolls
Japanese barbecue chicken
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Soba – Soba is a staple Japanese noodle food made from buckwheat. It can be served either hot or cold with meat, seafood and
vegetables, topped with soy sauce or other dipping sauces. The most stripped down type of cold soba is called mori, which consists of
just noodles and dipping sauce made of mirin, water and soup stock.
Yakitori – An inexpensive Japanese food that is frequently enjoyed with beer, yakitori is bite-sized chicken pieces, skewered, and grilled
over charcoal. The most popular varieties include negima (chicken thigh), torikawa (chicken skin) and reba (chicken liver).
Tempura – Made by deep frying battered vegetables and seafood, tempura is a traditional Japanese dish that is widely available. It can
be a main dish, a topping (for soba, udon, or rice bowls), or a side dish. The most famous varieties are ebi (prawn/shrimp), sakana (fish),
nasu (eggplant), kinoko (mushrooms) and satsumaimo (sweet potato).
Shabu shabu – Shabu shabu is a dish made of thin slices of pork or beef boiled in water and mixed with vegetables, spices, and other
ingredients. It’s frequently served with a bowl of steamed rice or noodles and dipped in sauces, particularly goma or ponzu.
Ramen Noodles
Hinase Kakioko – ©JNTO
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