Asia's Food Guide: Japan

Japan’s culinary landscape is a mosaic of tradition, artistry, and deep seasonal connections—an essential stop in Asia’s food guide. Central to Japanese cuisine is washoku, the harmony of seasonal ingredients, presentation, and taste, turning simple cooking into a celebration of nature.

Beyond sushi with vinegared rice and ramen, kaiseki dining is the pinnacle of Japanese haute cuisine. Rooted in Kyoto’s tea ceremonies, it showcases the season through artfully plated small dishes, from appetizers and broths to grilled and rice-based courses, ending with elegant sweets.

Street foods like Osaka’s takoyaki—crispy octopus spheres—highlight Japanese passion for texture and umami. Regional specialties include Hiroshima’s layered okonomiyaki, Kyoto’s tofu kaiseki, and Okinawa’s bitter melon stir-fry (goya champuru), emphasizing stir frying. Nagoya is famed for grilled freshwater eel (unagi) in a unique local style. Northern Hokkaido offers rich seafood and dairy, from creamy soft-serve ice cream to lamb hot pots (jingisukan).

From temple cities to neon-lit alleys, Japanese dining is a sensory experience. Meals are mindful moments: careful dish arrangement, choice of bowls, and etiquette—saying itadakimasu, slurping noodles, and finishing every bite—reflect deep respect for food and its makers.