Japan is famous for its incredible food, with dishes like sushi, tonkotsu ramen, and tempura loved around the world. While these classics definitely deserve their fame, there’s so much more to Japanese cuisine than what you typically see. Here are some underrated dishes that you absolutely have to try when you’re in Japan.
Namerou
A kind of Japanese fish-tartare, namerou is a popular dish in Tokyo's neighbor of Chiba prefecture. Usually prepared using horse mackerel or saury, both extremely popular fish in Japan, it's minced up and mixed with green onions, ginger, seasoning and often miso paste, before usually being placed on a bed of shiso leaves. Namerou is a perfect example of the extensive seafood cuisine found on this pacific island and a great way to explore further than the ubiquitous sushi and sashimi. For the tuna enthusiasts be sure to try negitoro as well, a similar dish made with maguro tuna, green onion and soy sauce.
Nikujaga
There's few dishes that scream Japanese home cooking quite like nikujaga, often the specialty of many a house wife or obachan in Japan. This dish is a traditional stew that usually includes thinly-sliced beef, potatoes and onions flavored with soy sauce, sugar and dashi, a stock made from dried fish and kelp.
Katsudon
Who doesn't love deep fried cutlets of pork? Well, as is often the case in Japan, the locals here step it up to another level. Cutlets are covered with a heavenly mix of egg, onions, soy sauce and sake which is allowed to cook for a moment before resting on a bed of fluffy rice.
Okonomiyaki
Literally translated as grilled-whatever-you-like, okonomiyaki is the perfect comfort food. Often called Japanese pancakes or pizzas for their shape, we'd much prefer a slice of this mouth-watering pan-fried delight. A mix of cabbage, flour, water and egg is grilled on a teppan hot-plate and then usually topped with a savory sauce, seaweed, flakes of dried bonito and mayonnaise. The result is phenomenal and unmissable on a trip to Japan. The dish originated in Osaka but you'll find regional variants elsewhere too such as the Hiroshima style which grills noodles under the okonimiyaki.
Kaiseki
Kaiseki is more than just a dish; it’s a Japanese culinary tradition akin to a spread of tapas. This cuisine typically features a variety of small dishes crafted from locally sourced ingredients specific to the region. The meal is designed as a harmonious experience where each dish is carefully prepared to complement the others, creating a dining experience that feels more like a ceremony than a simple meal. Kaiseki is often served in traditional Japanese inns, or *ryokan*, making it an excellent way to sample local flavors and ingredients. If you’re traveling through Kyoto, be sure to try obanzai, a regional variant of kaiseki that emphasizes seasonal ingredients and traditional cooking techniques.
Motsunabe
Hot pot can sometimes be a bit bland if the flavors aren’t right, but the Japanese have perfected this dish with a standout version called motsunabe. Hailing from Kyushu, motsunabe is packed with rich, fatty offal, cabbage, and chives, all simmered in a savory broth seasoned with miso paste, garlic, and togarashi, a Japanese spice mix. The blend of rich fat and spices creates a deeply flavorful soup that's perfect for cozy winter meals. When you’ve enjoyed the meat and veggies, don’t let the leftover broth go to waste. Stir in some rice to make zosui, a Japanese-style risotto that’s incredibly tasty when combined with the rich motsunabe soup.
Yakitori
Grilling meat on sticks is a tradition across many cultures, but the Japanese really take it to the next level with yakitori. At most yakitori places, they grill every part of the chicken to juicy perfection. From tender breast to flavorful liver, each piece is deliciously succulent and topped with a homemade sauce that makes it all the more mouthwatering.
Toyama Black Ramen
You’ve probably had ramen before—it’s a popular dish around the world, and many people love its familiar varieties. But did you know there’s a whole world of amazing noodle dishes across Japan? One standout is Toyama black ramen, a favorite among noodle lovers in Japan but not well-known outside the country. This ramen packs a serious umami punch, thanks to a special pitch-black soy sauce that gives the broth its unique color and deep, rich flavor. If you’re a fan of bold tastes, this is a must-try.
Buri Daikon
Buri daikon is a wonderfully comforting dish, especially perfect for the winter months. It features tender chunks of amberjack and daikon radish simmered in a savory mix of ginger, sake, soy sauce, and other seasonings. The slow cooking makes everything incredibly soft and flavorful. It’s a light yet delicious dish that really showcases the simplicity and elegance of traditional Japanese cooking.
Conclusion
Japanese cuisine is full of amazing dishes that often don’t make it far beyond the country’s borders. This list only gives you a taste of the underrated foods you can find in Japan. On your next visit, dive into the local specialties and discover a whole range of mouth-watering regional delights. It’s a great way to experience the true depth of Japan’s culinary landscape.