A Japanese supper is supposed to consist of three major components: rice, pickles, and soup. The main staple is plain and fulfilling rice, which is so essential to the national cuisine that virtually no meal is complete without it. Soup, whether miso-enhanced or not, provides umami comforts.

It is easy to fall for the attraction of a rich dashi broth. Pickles, on the other hand, are a little more enigmatic in their characteristics. They are pungent, sour, and frequently smelly, and are best consumed in small pieces. When served as part of a larger meal, they nearly blur the boundary between side dish and condiment.

Here are a few Japanese recipes to get you started on your future forays into traditional Japanese cuisine.

1. Oshinko

Pickled vegetables are known as Oshinko in Japan, which translates as a “fragrant dish.” It may be prepared with a variety of veggies, although daikon radishes are the most often used. Fresh daikon radishes are white, but when pickled, they become yellow. Salt, sugar, and vinegar are used to make oshinko daikon radish.

Other spices, like sake and red chile pepper, are often used. Sushi is often linked with Oshinko. The oshinko roll, made of pickled radish wrapped in seaweed and sushi rice, is popular among vegetarian and vegan sushi enthusiasts.

2. Tsukemono

Tsukemono, or Japanese pickles, may easily go unnoticed as part of a washoku, or traditional Japanese meal. Nonetheless, they have earned their rightful place as a foundation food by serving an important purpose. The balance principles of kaiseki, the national haute cuisine, have profoundly influenced Japanese culinary culture.

These ideas suggest that a meal should contain a variety of colors, flavors, and culinary methods, as well as sensory and aesthetic considerations. Tsukemono helps to bring this harmony into being. They cleanse the palate and provide brightness to counter the heaviness of umami-rich dishes. They also contribute to the widely held belief that a meal should include five colors: green, black, red, white, and yellow.

3. Udon

Udon is a Japanese dish characterized by its thick noodles. It is a popular traditional Japanese dish. The dough is made with flour and saltwater and kneaded well before being sliced into noodles. Udon noodles are served in seafood broth soup or with soup and toppings like tempura after being boiled in hot water. Udon, like soba, may be eaten hot or cold.

4. Soba

Soba is a Japanese noodle dish consisting of buckwheat flour, flour, and water that is carefully distributed and sliced into 1cm-2cm wide noodles. After being boiled in hot water, the noodles are eaten dipped in cold soup or with hot soup poured over them. Soba broth, also known as tsuyu, is often prepared with dried bonito broth or kombu and seasoned with mirin and soy sauce.

It is very essential for a delicious soba experience. Soba is a year-round meal since it may be eaten either warm or cold.

5. Tempura

Tempura is a Japanese dish made out of battered things including seafood, pork, and vegetables that are deep-fried in hot oil. Typically, the batter consists of flour and eggs. Tempura is often served with tentsuyu, a special sauce that is dipped into the batter before eating.


It is made by combining kombu broth or dried bonito broth, mirin, and soy sauce in a 4:1:1 ratio and then frying it in a wok or skillet. You may add grated ginger or grated radish to your soup for a more refreshing taste.

6. Hitsumabushi

Another traditional meal to try is hitsumabushi, a specialty dish from Nagoya that is a must-try. Although its look may be surprising––cut-up kabayaki on top of white rice––it may be consumed in a variety of ways, including with condiments such as green onion and wasabi, or as ochazuke, which is made by pouring hot green tea or broth over the top of the dish. Unagi is also popular as a health food to avoid summer heat exhaustion due to its high protein content and its beneficial effects on digestion.

7. Unagi – Grilled Eel

Unagi, often known as eel, is a kind of fish that is known to be found mostly in rivers. It is considered a delicacy in Japan and is often seen at high-end Japanese dining establishments. Many informal eateries that specialize in unagi dishes can also be found in the area.

In unagi restaurants, you will be able to sample kabayaki, which is unagi that has been skewered and cooked with a unique sauce made of soy sauce, mirin, sugar, and sake, among other ingredients. Unadon, a meal consisting of kabayaki served on top of white rice, is also available at these locations.

8. Sashimi

Another meal you should try is sashimi. Raw fish that has been sliced into bite-sized pieces is known as sashimi. It is similar to sushi but does not include rice. The high quality of the fish gathered across Japan makes it a great choice whether you’re in Tokyo, Kyoto, or elsewhere.

Sashimi comes in a multitude of varieties. Some of the most common and popular varieties are maguro and other tuna species, sea bream, salmon, and mackerel. You may also experiment with clams, uni or sea urchin, and salmon roe. You may choose the fish and seafood you want by ordering a selection. Soy sauce is often used to flavor sashimi.

You may also add a dot of wasabi on the top of the sashimi for extra heat, but this isn’t required. Certain fish, like horse mackerel, will be served with ginger rather than wasabi.

9. Sushi

One of the most well-known Japanese dishes is sushi. They come in many forms and at various prices. From the fun kaiten-zushi or conveyor-belt style of sushi, where visitors can enjoy it for a reasonable price of about 100 yen per plate, to the more expensive and more well-known Edo-style or Edomae style of sushi, which is ready right in front of you as you eat it.


While this overview does not cover the whole variety of Japanese cuisine available in Japan, there are many variations and regional specialties. These are likely to be served with many of the most well-known Japanese meals, and they are also available for purchase at many Asian grocery shops. You may also see which countries have the best cuisine.

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