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A GUIDE TO JAPANESE FOOD

From steaming bowls of ramen and beautifully crafted sushi to crispy katsu, sizzling yakitori and matcha-inspired sweet treats, discover the incredible diversity of Japanese cuisine.

WHAT IS JAPANESE FOOD?

Japanese cuisine is rooted in seasonality, craftsmanship and a deep appreciation for the natural flavours of ingredients.

Traditional Japanese food culture, known as washoku, places emphasis on balance, presentation and the relationship between food and the changing seasons. Recognised by UNESCO as Intangible Cultural Heritage, washoku reflects centuries of culinary traditions that continue to influence Japanese dining today.

But Japanese cuisine is far from one-dimensional, alongside delicate seafood dishes and carefully prepared rice, you'll find hearty noodle soups, sizzling grills, comforting curries and some of the world's most exciting street food.

Ingredients such as miso, soy sauce, dashi, seaweed, sesame and rice vinegar help create the distinctive savoury depth known as umami.

From traditional techniques to contemporary interpretations, Japanese food brings together precision, creativity and flavour in every bite.

SUSHI & SASHIMI: THE ART OF SIMPLICITY

Few dishes are more closely associated with Japanese cuisine than sushi but behind its seemingly simple presentation lies a remarkable level of craftsmanship. At its heart, sushi is defined by carefully seasoned vinegared rice, paired with ingredients ranging from fresh seafood to vegetables and egg.

Nigiri features delicate toppings placed over hand-shaped rice, while maki rolls wrap rice and fillings in sheets of seaweed. Sashimi, meanwhile, celebrates expertly sliced raw fish or seafood served without rice.

From beautifully presented platters to casual sushi lunches, these dishes showcase Japanese cuisine's attention to quality, balance and technique.

JAPANESE DISHES YOU NEED TO TRY

KATSU CURRY: JAPANESE COMFORT FOOD AT ITS BEST

Crispy, golden and covered in a rich, gently spiced sauce, Japanese katsu curry is a favourite for good reason.

Typically made with breaded chicken or pork, served alongside rice and a thick curry sauce, it's the ultimate combination of crunch and comfort.

TEMPURA: LIGHT, CRISPY PERFECTION

Tempura transforms seafood and vegetables into delicate, golden bites using a light batter and carefully controlled frying techniques.

Served with a dipping sauce or alongside rice and noodles, it's a brilliant example of Japanese cooking's attention to texture.

YAKITORI: THE ART OF THE GRILL

A staple of Japan's lively izakaya culture, yakitori features bite-sized pieces of chicken grilled on skewers.

Often seasoned simply with salt or brushed with a sweet-savoury tare sauce, these smoky skewers are made for sharing.

GYOZA: CRISPY, JUICY DUMPLINGS

Golden underneath, tender on top and filled with seasoned meat or vegetables, Japanese gyoza are an irresistible addition to any meal.

Typically pan-fried and steamed, they're served with a dipping sauce of soy sauce, vinegar and chilli oil.

KARAAGE: JAPANESE FRIED CHICKEN

Crispy on the outside, juicy within, karaage is Japan's answer to the perfect fried chicken.

Marinated in ingredients such as soy sauce, ginger and garlic before being coated and fried, it's a popular choice in restaurants, izakayas and casual dining spots.

OKONOMIYAKI: OSAKA'S SAVOURY PANCAKE

Often associated with Osaka and Hiroshima, okonomiyaki is a Japanese savoury pancake made with ingredients such as cabbage, flour, egg and a choice of toppings.

Finished with a rich sauce, Japanese mayonnaise and often bonito flakes, it's a street-food favourite packed with character.

DONBURI: THE JAPANESE RICE BOWL

Simple, satisfying and endlessly versatile, donburi brings together steamed rice and flavourful toppings in one comforting bowl.

From gyudon with thinly sliced beef to katsudon featuring crispy cutlets and egg, these dishes are everyday favourites across Japan.

JAPANESE RESTAURANTS

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