Unique Japanese Foods: 10 Dishes You May Not Know

Japan is a country that is world-renowned for its delicious food. People from all over the globe love Japanese food, and it’s a cuisine that can now be found in most countries — albeit with that country’s own signature twists. 

Sushi, sashimi, ramen, yakisoba and yakitori are some of the most popular dishes one can find outside of Japan, populating many international Japanese restaurant menus throughout the world. And yet, there’s so much more to Japanese cuisine. 

Only a small – but tasty! – percentage of washoku (Japanese cuisine) has made its way outside of Japan’s borders. There are eight regions in Japan, divided further into 47 prefectures, and in each of these prefectures there are local culinary specialties that define that area’s own history and culture. 

These dishes, created from local ingredients, are beloved by the community and are a point of pride. Here, we will take a look at some of the foods that may not be internationally acclaimed but are loved by the locals who consume them.

1. Horumon
2. Wanko soba
3. Ochazuke
4. Namako chaburi
5. Soup curry
6. Basashi (horse meat)
7. Katsuo no Tataki
8. Chicken nanban
9. Taco rice
10. Kakinohazushi

Originally from the Kansai region, horumon translates to “discarded bits” as it refers to the remaining organ meat and offal left behind once an animal (usually pigs and cows) has been prepared. In Japan, every single part of the animal is valued in cooking to avoid waste.

One of the most popular ways to consume horumon is through yakiniku (BBQ), which is also where it was first served as an offal dish in the early 19th century. The large and small intestines are usually soft and chewy; the liver is high in protein and low in fat; and the pig and cow hearts are mild in flavor, crunchy in texture and low in fat. 

These are only a few of the popular variations of horumon – there are many more organ meats available throughout restaurants in Japan.

The name wanko comes from the regional dialect of the Iwate prefecture, located in the northern Tohoku region of Honshu. Wanko means bowl, or more specifically, a small and wooden Japanese bowl, which is what the wanko soba noodles are eaten from. 

During a wanko soba experience, people are served small portions of soba and eat as many portions as they can, with their bowls being filled immediately after slurping the noodles down. Sometimes, there are multiple bowls each filled with soba instead, which are stacked on top of each other as they are emptied. 

While wanko soba might be a lesser known Japanese food, it’s an incredibly delicious all-you-can-eat experience that deserves more fame. It is definitely a unique Japanese food adventure.

Find out more: Soba: A Bowl of Noodles with Health Benefits

Ochazuke is a traditional Japanese food that is made by pouring tea over a bowl of cooked rice and toppings. Traditionally, green tea is poured over the top, but any kind of tea can be used. 

It functions as a quick and easy dish, as only a few ingredients are needed to create it, and there are even instant ochazuke packets available to purchase at supermarkets. The beauty lies in its simplicity; a simple, cozy comfort food that many still enjoy today.

Namako, or sea cucumber, is an acquired taste for many and can be prepared in a variety of ways, either fresh or dried. Namako chaburi is a Shizuoka specialty that is marinated in tea and then served with vinegar. This dish may not be for everyone, but you definitely won’t forget the experience!

Soup curry has become one of Sapporo’s most famous soul food dishes. Up north in Hokkaido, it is freezing in the winter, but soup curry is there to warm you up, body and soul. 

Popular amongst locals and visitors alike, it is essentially a spicy soup loaded up with your choice of vegetables, protein and spices. Its liquidy texture and large chunks of veggies and meat is what makes it distinctive from the traditional Japanese curry, which is thicker and contains smaller bite-sized ingredients. 

The fresh ingredients chosen for soup curry are carefully selected to complement the spices of the soup, and will dance upon your tongue in harmony with every bite.

Basashi, thinly sliced raw horse meat, is a unique Japanese food originating from Kumamoto in the Kyushu region of Japan. While some may balk at this unusual dish, many find it to be quite delicious, especially since it tastes so similar to beef. 

It can be a bit sweeter than other red meats, but still contains a dense hint of gaminess. It is served almost frozen, in order to prevent the spread of bacteria, and can be enjoyed with soy sauce, fresh ginger, daikon and shiso leaf.

Kochi’s most talked about soul food is katsuo no tataki, a lesser-known Japanese dish made up of fire-seared bonito sashimi, typically served with ponzu sauce. 

The meaty fish is cut into thick slices and placed on a handheld grill lit by a strong fire of burning straw rice plants. The outside of the fish is seared to delicious perfection while the inside remains raw like sashimi. 

While being cooked, the bonito fish absorbs the fragrant scent of the burning straw and transforms the flavor of the fish into something smoky, yet remarkably fresh. Though sashimi is typically dipped in soy sauce, katsuo no tataki is served with a delightful ponzu sauce and sliced raw ginger, garlic and onions.

Fun fact: Katsuo is the fish used to make dashi and the dried fish flakes you’ll often find on dishes like okonomiyaki (savory cabbage pancakes).

Meet Miyazaki’s favorite soul food dish, loved by everyone – foodies, locals, visitors, you name it. It is a great example of the new types of traditional Japanese food that have developed with influence from other cultures. 

Chicken nanban is a deep-fried chicken dish coated in a tangy sweet and sour sauce, topped with tartar sauce and sometimes mashed boiled egg. It is sweet, hearty, crispy and delicious.

Taco rice is a popular Okinawan fusion dish that combines Mexican, American and Japanese elements. It consists of taco-seasoned ground meat served on top of a bed of rice, accompanied by shredded cheese, shredded lettuce, tomatoes and salsa. 

Invented by a local chef in the 80s, this dish was created as an inexpensive way to attract Americans and their families to dine out. The dish’s popularity has now spread to mainland Japan and become a beloved and unique Japanese food.

In the landlocked city of Nara, you can still find delicious sushi to devour. However, it is not made with the usual fresh fish that one might expect; instead, kakinohazushi is fermented or pickled. 

It is a traditional Japanese food that is preserved with salt and wrapped with a persimmon leaf to prevent it from going bad. Persimmon leaves contain antibacterial properties and can keep this unique sushi dish from spoiling for five days. 

The kakinohazushi has a delicate fishy flavor, balanced with the salt from its preservation and the vinegar of the rice. Try to avoid dipping it in soy sauce, as the flavor from the shoyu (soy sauce) can overpower the flavors of the kakinohazushi.

Japan has a wealth of uncommon, unique and traditional dishes, with these 10 only scratching the surface. Travel anywhere within this beautiful country and you’ll unearth a new culinary surprise in every prefecture you visit. 

Food plays a huge role in both Japanese history and culture, and it’s always worth discovering unique Japanese food and the stories that accompany them.

Still hungry for unique and traditional Japanese foods? Check out these oishii (delicious) Japanese culinary delights, from unique Japanese snacks to unique ice cream flavors!