Top 20 exquisite and attractive dishes of Japanese cuisine

Sushi: Symbol of Japanese cuisine

Sushi is a symbol of Japanese cuisine, combining vinegared rice with fresh seafood such as salmon, shrimp, oysters. This dish is often served with wasabi, ginger and soy sauce. The simplicity but sophistication in flavor makes sushi loved worldwide.

The hallmark of sushi is its simplicity and minimalism. Pure white rice is lightly moistened with honey water and rice vinegar, then combined with thinly sliced, carefully cut pieces of fresh fish.

Matcha Nama Chocolate: A sweet and delicate blend

Matcha nama chocolate is the perfect combination of the characteristic bitter taste of Matcha green tea powder and the smooth sweetness of chocolate.

Matcha, a special green tea made from finely ground tea leaves, gives it a deep green color and unique flavor. When combined with soft fresh chocolate, it creates a smooth, soft candy, encased in a glossy chocolate shell.

When enjoying, you will feel the perfect blend of the bitterness of Matcha and the sweetness of chocolate, bringing a unique and interesting taste experience.

Udon Noodles: Rich flavor in every strand

Udon noodles, made from thick, white wheat flour, have a delicious taste and a distinctive soft texture. These noodles are often prepared in a variety of delicious dishes, from simple steamed noodles to complex stir-fries.

One of the most popular variations is "Kake Udon", in which Udon noodles are soaked in a broth made from fish bones or chicken, along with seasonings such as mirin and miso paste.

Udon noodles are often garnished with fresh bamboo shoots, tempura, and seaweed, turning it into an interesting work of art in Japanese cuisine.

Japanese Pancakes: Charm from the land of cherry blossoms

Japanese pancake is a unique traditional dish, made from rice flour and fresh coconut water.

Banh xeo is thinly sliced, creating a crispy and transparent crust, then arranged with ingredients such as shrimp, pork, chicken, raw vegetables, and condiments such as mustard and traditional fish sauce.

Yakitori: Enchanting Charcoal-Grilled Chicken

Yakitori, or "charcoal-grilled chicken," originated in small bars in Japan. Yakitori is prepared by grilling pieces of chicken, liver, organs, and even mushrooms.

After being grilled evenly and fragrantly, they are coated with flour, spices or special soy sauce, giving them a unique and wonderful flavor.

Shabu Shabu Hot Pot: A Unique Interactive Culinary Experience

Shabu Shabu is usually made with thinly sliced ​​beef, pork, or fresh seafood. Raw vegetables such as bok choy, mushrooms, rice noodles, and spices are arranged on the side.

This dish is often combined with delicious and salty dashi broth and specially mixed chili sauce or fish sauce, creating a rich and delicious flavor.

Tonkatsu: Perfectly deep-fried pork cutlet

Tonkatsu is a name given to a cut of pork that has been coated in egg and flour batter, then deep-fried in hot oil. The result is a delicious dish with a thin, crispy crust and a tender pork interior.

Japanese cuisine often combines this dish with sauces and other ingredients. The most common way is to serve Tonkatsu with white rice and a bowl of sauce called "tonkatsu sauce".

Takoyaki: Crispy octopus balls from Osaka

Takoyaki originated in Osaka. It is usually made in a special frying machine, with each cake being a small round shape, crispy and golden on the outside, filled with small pieces of squid and spices such as green onion, fish powder, strong spices and sea lettuce.

Takoyaki is usually presented with mayonnaise, takoyaki sauce, and takoyaki mud.

Tempura: Delicate and artistic fried food

Tempura is vegetables and shrimp coated in flour and deep fried. What makes Tempura different from regular fried battered dishes is the way the batter is mixed, the way it is fried, the accompanying spices and the dipping sauce.

Tempura batter is a paste made from flour, egg yolks and cold water. Frying oil is a mixture of regular cooking oil and sesame oil.

Tempura ingredients are very simple, but the most popular is still Shrimp Tempura. When ordering, you should order the mixed Tempura plate including Vegetable Tempura and Shrimp Tempura to enjoy all the ingredients.

Ramen: The Soul of Street Food

Ramen noodles actually originated in China. One of the most important elements of Ramen is the soup, which is a blend of Dashi and stock. A bowl of Ramen consists of noodles served with sliced ​​pork, green onions, eggs, tofu, fish cakes and seaweed.

There are many types of Ramen noodles with different names corresponding to the flavor of the broth: Tonkotsu ramen (pork bone noodles), Shoyu ramen (soy sauce noodles), Miso ramen (soy sauce noodles) and Shio ramen (salt noodles).

Sashimi: Fresh taste from the ocean

Like Sushi, Sashimi is a traditional and typical dish of Japan, with the main ingredient being fresh seafood.

Sashimi is cut into thin slices, eaten with ginger and dipped in Wasabi mixed soy sauce, bringing out the cool taste of fresh ingredients and the spicy taste of Wasabi.

Mochi Cake: The Sweetness of Tradition and Creativity

Mochi cake, one of the shining stars in the Japanese culinary kingdom, not only attracts with its sweet, smooth flavor but also makes anyone who tries it immersed in its unique charm.

Mochi is usually made into small balls, with a shell made of pure white glutinous rice flour, giving it a characteristic softness and elasticity. The special thing is the filling inside with a variety of fillings such as green beans, pineapple, fresh fruit or chocolate.

Chirashi-don: A bowl of rice rich in flavor

Rice mixed with sashimi, fish eggs, and sea urchin. This dish is eye-catching thanks to its colorful presentation and delicious flavor.

The specialty at Uogashi Senryo is Kaisen hitsumabushi, a chirashi donburi mixed with lots of raw fish pieces and topped with uni, sea urchin, and ikura, salmon roe.

Japanese Curry Rice: Familiar Flavors with a Unique Touch

Curry rice (karei raisu) is a popular everyday dish in Japan.

Unlike Indian curries, Japanese curries are usually sweeter, less spicy, thicker and creamier. Moreover, Japanese curry rice not only has sauce but also has many toppings such as fried chicken, squid, fried shrimp.

Wagyu: The ultimate melting beef masterpiece

Nothing compares to the first bite of this luxurious wagyu. It is buttery, soft and melts in your mouth. Once you have tasted wagyu, all other meats seem less appealing because of their poverty.

Yaki-imo: Baked sweet potatoes

Every time the winter wind blows across Japan, the streets of Tokyo are filled with the enticing aroma of yaki-imo, roasted sweet potatoes.

The inviting sounds of small carts selling baked sweet potatoes roaming the streets can be easily heard everywhere.

Natto: Fermented soybeans

Nattō is a traditional Japanese food made from fermented soybeans. Nattō is brown, has a strong odor, a nutty and dark taste, and is very viscous and sticky.

Nattō is eaten as a side dish with rice, or cooked in soup, or used as a filling for sushi rolls, and even spaghetti and soba.

Ochazuke Green Tea Rice: Chicken Soup for the Soul

Ochazuke is often referred to as the Japanese “Chicken soup for the soul.” This dish is incredibly delicious. It combines the simplicity of a bowl of white rice with the flavor of green tea mixed with seaweed soup. On top are pieces of salmon, as smooth as snowflakes, interspersed with plums.

In Japan, Ochazuke is considered the most prepared and extremely popular mixed rice dish.

Onigiri: A popular, affordable rice ball

Onigiri or rice balls is a traditional dish in the land of the rising sun. With its simplicity, ease of making, high value, and bold Japanese culinary essence including color and flavor, this is probably a quite popular dish among all classes in Japan after sushi.

In Japan, we can buy Ongiri in any department store, even cheaper than a cup of coffee. The ingredients to make this lovely rice ball are also very diverse.

Oden: A heartwarming winter stew

Oden is a Japanese one-pot dish consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fish cakes simmered in a light soy-flavored dashi broth. Ingredients vary by region and household.