mochi - The Creative Adventurer https://thecreativeadventurer.com A Travel Guide for Exploring the World Thu, 09 Feb 2023 13:23:47 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://i0.wp.com/thecreativeadventurer.com/wp-content/uploads/2020/01/cropped-NewCreativeAdventurerLogo_250x250_v1.png?fit=32%2C32&ssl=1 mochi - The Creative Adventurer https://thecreativeadventurer.com 32 32 171399271 The Ultimate Kamakura Foodie Tour, All the Best Sweet and Treats to Taste https://thecreativeadventurer.com/the-ultimate-kamakura-foodie-tour-all-the-best-sweet-and-treats-to-taste/?utm_source=rss&utm_medium=rss&utm_campaign=the-ultimate-kamakura-foodie-tour-all-the-best-sweet-and-treats-to-taste https://thecreativeadventurer.com/the-ultimate-kamakura-foodie-tour-all-the-best-sweet-and-treats-to-taste/#respond Fri, 19 Mar 2021 20:31:29 +0000 https://thecreativeadventurer.com/?p=22569 Many people who visit Japan never make it out of big cities like Tokyo, or Osaka....

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]]> Many people who visit Japan never make it out of big cities like Tokyo, or Osaka. While those are all fantastic places to visit, it might surprise you how easy it is to take a day trip from the city out to the country. There are dozens of peaceful rural towns you can visit with ease thanks to the widespread high-speed train network. One of my favourite day trips from Tokyo is to the great seaside city of Kamakura! Kamakura’s laid-back atmosphere and proximity to both the water and mountains make it the perfect place to come and explore. You can stroll through ancient temples, hike through the countryside, spend a day at the beach but my favourite thing to do is eat! A Kamakura Food Tour is the perfect way to taste the unique ingredients and flavours these regional cities are famous for!

There are so many amazing things to eat and drink in Kamamkura so I would recommend reading through this guide and making a list of your top favourites. It’s almost impossible to try it all without getting way too full! But many of these items are also easily saved for later and can even be brought home with your as souvenirs for friends and family, or just for yourself.

How to Get to Kamakura

Kamakura is a comfortable hour-long train ride from Tokyo, making it one of the easiest day-trip. If you leave from the central hub of Tokyo Station you can get directly on the Yokosuka Line. This line arrives directly at Kamakura Station. No need to change any lines. From anywhere else in Tokyo you can still arrive quickly in Kamakura with generally just one change of trains. Outside Kamakura station, head out the WEST exit and make your way to the great big red torii gates that mark the entrance to Komachi Street, famed for all its incredible street food.

Komachi Street

Komachi Street or Komachi-dori is one of the six historic main roads that formed the initial layout of the city of Kamakura. Today, the street is the most popular shopping area for residents and tourists alike. You can find everything from souvenirs to local treats and lovely restaurants. While the street is pretty busy, don’t let that put you off, as everyone is here to enjoy all the amazing things to eat and drink in Kamakura! Because the road is so popular, it is designated as a pedestrian-only zone. Komachi Street is a great place to wander along and try out different local street foods.

Komachi Chaya

Hydrangeas are Kamakura’s iconic flower. They can be found in gardens and flower beds everywhere you look in the Spring. They are a local obsession. Just as Sakura’s seem to be a Japanese obsession, Kamakura residents love their hydrangeas. At Komachi Chaya, you can get not only a hydrangea black tea but also a beautiful kakigori inspired by the colours of the hydrangea. Traditionally a kakigori is either plain or covered in toppings. But this one is served with a tray of various fruit compotes on the side to pour on top to your personal preference! Such a unique way to serve kakigori, so the fruit doesn’t immediately melt the ice.

Price: Kakigori 1,420 yen | Tea Set 680 yen

Asahina

Asahina is a tiny shop that sells freshly made fish cakes, or “Kamaboko,” from various fish and seafood found on the coast of Kamakura. They serve both steamed and fried versions of the fish cakes made in a variety of flavours. One of the most popular is the octopus (tako) filled with cabbage, onions and pickled ginger. This is almost like a flat version of takoyaki, but honestly, I liked it even better! They also serve shirasu (whitebait) fritters here. Shirasu is the specialty fish of Kamakura, and eating it inside a fritter is a great way if you’re worried you might not like the taste as the fried batter compliments the salty fish perfctly.

Price: 190 – 220 yen per piece

KYO Kamakura

Daifuku is one of Japan’s most popular desserts, made from mochi with a sweet red bean filling. Here in Kamakura, they have a very unique take on the sweet; the Zunda Daifuku. Zunda is soybeans, also known as edamame. These savoury beans are ground up into a paste and placed inside the mochi. This gives it a much less sweet flavour than the traditional red bean variety. No for everyone, but worth giving a try! You can find the Zunda Daifuku at KYO Kamakura.

Price: 160 yen per mochi ball

Kintsuba

One of the most popular souvenirs to bring home from Kamakura are these traditional Japanese sweets called Kintsuba. These treats contain a sweet paste, that is moulded into a square cube, then covered in a thin batter and fried. The little cubes of goodness look like tiny presents! Kintsuba comes in flavours like matcha, sakura, lemon, soybean, sweet potato, black sesame and chocolate. They are very crumbly, and a bit dry so best enjoyed alongside a cup of warm matcha. The bean paste simply dissolves in your when eaten this way and is the perfect complement to a serving of afternoon tea. Since these come in pre-packaged boxes, they are a great souvenir or treat to take back to the hotel.

Price: 1,230 yen (6pc)/2,030 yen (10 pc)

Hannari Inari

Hannari Inari has an excellent option if you’re interested in trying Shirasu but don’t want to eat them plain. They have recently come up with the ‘Shirasuka.’ The Shirasuka is a Japanese omelette filled with Shirasu. These are served on a stick to be easily eaten on the go. The fish adds an umami flavour to the egg and balances out its sweetness.

Shirasu & Tamago: 270 yen

Kamakurayama Rusk

A “rusk” was something I had never heard of before coming to Kamakura. A Rusk or “rasuku” is a slice of bread that has been covered in butter and sugar and then toasted until it is crisp like a crouton. The sugar caramelizes while cooking adding to the rich flavour. Kamakurayama Rusk has taken the treats to another level. Their rusks come in these vortex designs with swirling colours that are mesmerizing. They even come in different shapes as well. But what really makes them unique are the flavours. You can find macha, burdock, fruit sala, berry shortcake, earl grey, caramel, and more!

Price: 480 yen for Five Rusks

Kamakura Ichibanya

Kamakura Ichibanya is a shop that makes fresh senbei right there on the street. The smell wafts down the road, guiding you over like in a trance. Senbei are Japanese rice crackera. The ones sold here come in many different flavours, including the most popular; nori wrapped topped in a sweet soy sauce.

Price: 50 yen a piece

Also hidden away in this shop’s window are fresh Taiyaki. Taiyaki is a Japanese fish-shaped cake, most commonly made from a pancake-like batter and filled with red bean paste. The taiyaki served here is made from a dough that is more like a croissant. It is so buttery and flakey! One of the most local flavours you can get inside your taiyaki is the shirasu, or whitebait, fish-filled version. This isn’t for everyone, but the salty fish inside the flakey pastry is very similar to fish and chips. But they also have sweet flavours like custard, red bean and apple if you’d prefer to avoid the fish.

Price: Taiyaki 350 – 400 yen (varies per flavour)

Sakura no Yumemiya

My favourite stop on the food tour is Sakura no Yumemiya. This shop sells a variety of fantastic dango. Dango are Japanese dumplings made from rice flour. They are very similar to mochi, but the balls of rice flour are smaller, the size of a marble, and steamed to make them super bouncy instead of chewy. While dango usually comes in just one of two flavours, this shop has dozens and dozens of toppings that jazz it up.

You can get Sakura, chestnut, roasted soybean, taro, honey lemon, strawberry, edamame, and even nori wrapped! You can also even get one stick of dango covered in a mixture of different toppings! The best way to try all their other flavours without getting too full!

Price Between 170 and 240 yen (varies per flavour)

Sugi Honey Shop

Sugi Honey Shop almost always has a line out the door, and there is a good reason for that! The shop specializes in honey made on Kyushu Island. Their yuzu lemon honey is one of the most popular and insanely delicious in tea or spread over a scone with cream. If you don’t have the room in your luggage for a whole bottle of honey, then you can try their famous honeycomb ice cream. The soft serve ice cream is served with a drizzle of their renowned honey as well as a slice of natural honeycomb on the side!

Price: Honeycomb Soft serve 320 yen

Kamakura Mameya

Kamakura Mameya is best known for the candy-coloured dried nuts and legumes. This place is so popular among the locals so prepare to wait. Inside you’ll find peanuts, Komachi beans, soybeans, Koiso pea, broad beans, as well as dried seasonal produce like grapes, tangerines and Sakura. Each one of these treats is covered in brightly coloured toppings making everything look like a piece of candy even when it is actually pretty healthy!

Price: The bags vary in price depending on the item you pick but each one is around 200-500 yen

HACHI Kamakura

Hachi Kamakura specialized in a newly created dessert that has taken Japan by storm. These are “Cheese in the Baum.” Strange name, I know. The dessert is a take on the “Baumkuchen”, a spit cake. The cake is baked in a similar fashion to cooking meat on a spit, where the dough is slowly wrapped around the spit, so it cooks in layers. When you cut into the cake, the layers resemble the rings of a tree. The word Baumkuchen literally translates to “tree cake” or “log cake”. But this version adds another dimension with a dollop of baked cheesecake added to the hollow center.

Price: Matcha Cheese in the Baum 320 yen

Kamakura Chacha

If you’re still on the hunt for more matcha, then you must check out Kamakura Chacha. This shop specializes in matcha ice cream but what makes it unique is that you can choose between 5 different levels of matcha strength. The stronger the matcha, the darker green the ice cream is! If you like the flavour but don’t like it too strong, level 1 is a great option. But for those who LOVE matcha’s taste, the level 5 is strong but so well balanced with the sweetness of the ice cream!

Price: Level 1 = 400 yen, Level 2 = 450 yen, Level 3 = 500 yen, Level 4 = 550 yen, Level 5 = 600 yen

Momiji Chaya

The lines can be pretty long at this shop, but it’s well worth it! Momiji Chaya are famous for their matcha tiramisu! The entire dessert is served within the most aesthetic bamboo box and perfectly levelled out to make it look like it is merely a dessert cube. The whole thing is covered in a dusting of fresh macha to add a bit of bitterness to balance the tiramisu’s sweetness.

Tiramisu: 600 yen or 900 yen for the drink set

Imbiss

If you come to Japan, the last thing you might think of eating is German food, but one of the most popular spots in Kamakura is this german sausage spot called Imbiss! What I love about these sausages is that instead of a typical stale bun, they are served either without a bun at all or the soft white bread bun, like eating a cloud! You can get them filled with cheese, herbs, spices and even german smoked. They also come with all sorts of toppings to your preference. To go with your sausage, you can also try a pint of local Kamakura beer! The perfect pairing.

Price: Sausages = 390 yen each, Kamakura Beer= 750 yen

Kamakura Karari

If you enjoyed the Shirasu omelette earlier, I would implore you to try out a Shirasu-don. This is a whitebait rice bowl. The Shirasu served like this really brings out the fish’s flavour and is one of the most traditional ways to enjoy the local catch of the day. While other shops usually serve the Shirasu raw, Kamakura Karari also offers it broiled or cooked in a tempura fritter! I opted for the fritter, and it was amazing!

Price: Shirasu-don Rice Bowl 1,580 yen

Abre Noir

“Omiyage” is a gift or souvenir that you bring back from vacation to give to friends, coworkers, or family. Because these are meant to be shared with many people, boxes of omiyage contain individually wrapped treats. Different prefectures are well known for their famous regional omiyage. At Abre Noir, you can get “Kamakura-ware“. It is a sweet matcha dough filled with black sesame paste! I love sesame paste, and to me, it is more delicious than anko (red bean paste) as it feels a little smoother. Each one of these miniatures desserts is sealed for individual consumption.

Price: 10 cakes for 640 yen

Imoyoshi Yakata

A new Instagram-famous treat in Kamakura is this ramune-strawberry twist ice cream cone topped with little heart-shaped marshmallows from Imoyoshi Yakata. While it certainly is one of the most kawaii (cute) looking desserts, it’s not just all for the gram. I LOVE ramune ice cream! Ramune is a Japanese soft drink with a clean and crispt flavour. Along with the creamy strawberry-milk ice cream, it makes such a good combo!

Price: 400 yen for the twist, 450 yen for twist with marshmallows

Toshimaya Honten

The last thing to pick up before you leave is a pack of “Hato Sabure.” Hato Sabure was invented during the Meiji era in Kamakura. “Hato” means “dove” in Japanese and “sabure” means “shortbread’. So together they make dove-shaped shortbread. But don’t worry, it’s only named that for the shape, no doves were harmed in the making of this treat. The nearby Tsurugaoka Hachiman-gū shrine is dedicated to the god Hachiman whose name also contains the character for the dove inspiring the cookie’s creation.

Price: 7 Cookies – 864 yen

Hopefully, you found some amazing things to eat and drink while here in Kamakura. If you are interested in making a full day out of your visit here you can head over and read my blog post guide to Kamakura. Let me know in the comment which item you’re most excited to try out!

Happy Travels, Adventurers!

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]]> https://thecreativeadventurer.com/the-ultimate-kamakura-foodie-tour-all-the-best-sweet-and-treats-to-taste/feed/ 0 22569 The Best Foods to Eat in Japan! The Ultimate Foodie Bucket List https://thecreativeadventurer.com/the-best-foods-to-eat-in-japan-the-ultimate-foodie-bucket-list/?utm_source=rss&utm_medium=rss&utm_campaign=the-best-foods-to-eat-in-japan-the-ultimate-foodie-bucket-list https://thecreativeadventurer.com/the-best-foods-to-eat-in-japan-the-ultimate-foodie-bucket-list/#respond Wed, 03 Mar 2021 03:02:48 +0000 https://thecreativeadventurer.com/?p=22053 Ok, you’re in Japan, now what do you need to eat? Honestly, the food in Japan...

The post The Best Foods to Eat in Japan! The Ultimate Foodie Bucket List first appeared on The Creative Adventurer.

]]> Ok, you’re in Japan, now what do you need to eat? Honestly, the food in Japan is the best I’ve ever had anywhere in the world. If I could choose anywhere to go right now to have something to eat, it would be Japan. And one of the best things about food in Japan is that, for the most part, it doesn’t break the bank. So many of the most iconic Japanese meals, you can eat WELL under $10!

It’s almost impossible to make this bucket list short. There is just too much good stuff. But I’ve gone ahead and listed my TOP TEN and then added the rest of the items after that. So if you’re only in Japan for a short time, be sure you at least check off those top ten items. But if you’re a foodie and want to be sure to get everything out of your once-in-a-lifetime trip to Japan, but sure to download my Japan Food Bucket list and see if you can eat it all!

Table Of Contents
  1. #1 Ramen
  2. #2 Sushi
  3. #3 Konbini Egg Salad Sandwich
  4. #4 Okonomiyaki
  5. #5 Bento Box / Ekiben
  6. #6 Soba Noodles
  7. #7 Sukiyaki and Shabu-Shabu
  8. #8 Curry
  9. #9 Yakitori
  10. #10 Mochi
  11. Drinks
  12. Breakfast
  13. Melon Pan
  14. Snacks
  15. Meals
  16. Desserts
  17. Is there anything not worth eating?!

#1 Ramen

Ramen is a Japanese adaptation of a classic Chinese wheat noodles dish brought to Japan in 1859. But since its adoption, Japanese chefs have changed the recipes considerably and really made it their own! Other dishes on this list might make the #1 spot on other blogs, but for me, ramen is the best thing you can eat in Japan! It’s rich, complex while still being simple and best of all, it’s cheap and filling!

There are hundreds, if not thousands, of different ramen variations to suit any palette. And you can find a new ramen shop almost on every corner. The most traditional type of ramen is made with soy sauce and miso in a pork bone broth. Then it’s topped with a slice of tender pork, spring onions, bamboo shoots and a lovely soft boiled egg (always add the egg!)

Whereas sushi comes in a wide range of prices, ramen is reliably the same price everywhere you. Of course, there is the occasional upscale version but those you really have to seek out. You can get it dirt cheap from the konbini, but for the most part, ramen restaurants around the city will serve you up a hot bowl of noodle soup for less than $10. Suppose you love ramen as much as me. In that case, you HAVE to check out the ramen museum in Yokohama! Here you can sample recipes and dishes from all over Japan in one easy-to-access spot just an hour outside Tokyo!

#2 Sushi

Even people who have never been to Japan associate Sushi as its National dish. And while it might seem like a common response to what to eat in Japan, it’s up there for a reason. Sushi in Japan really is just that good! The word ‘sushi’ means “sour-tasting”. It is named because of the sushi rice, which is always seasoned with “sour” rice vinegar. Japan is the 5th largest island nation and is surrounded by water, and therefore, by fish! But it’s not just proximity to the waters which is important. It is the legacy of the craft and the care taken in preparing the sushi.

While you might think that sushi all about the fish, most sushi chefs will tell you it’s actually all about the rice! Chefs will spend years developing the perfect relationship with their rice farmers to get the best product possible. They ensure it is cooked at the ideal temperature so that the fish almost melts onto and in your mouth.

Another great thing about sushi is that it can be eaten as inexpensively as possible, either from Japanese convenience stores (konbinis) or conveyor belt sushi restaurants. But it also can be one of the most upscale and almost performative meals of your entire life. At high-end sushi restaurants, the chef takes you on a journey with the creations he hands over the bar. You’ve never tasted fish like this before.

And while there is something truly special about those expensive Michelin starred restaurants, the cheap sushi you can get at the corner izakaya is still made from high-quality fish which tastes as fresh as anything you’ve had before.

#3 Konbini Egg Salad Sandwich

I know, I know, an egg salad sandwich sounds like a CRAZY recommendation. I can hear you yelling now, “I came all the way to Japan to eat an egg salad sandwich?! No way!” And I implore you to prove me wrong. I have an entire post dedicated to my love of these sandwiches. Which maybe tells you a little more about my I suppose… But I’m not alone! Famed chef and TV personality Anthony Bourdain touted the sando’s magnificence too!

The combination of that oh-so-perfectly soft bread, cut without the crusts and the creamy soft boiled egg salad inside is heaven. Japan doesn’t do the typical North American breakfast (and rightly so), but if you’re looking to eat your egg in the morning, this is a great way to do it.

#4 Okonomiyaki

Okonomiyaki is probably the food I have the most fun with! Okonomiyaki is a dish made from a thick savoury batter that is poured over a hot cooktop. Add into the batter you add shredded cabbage and your choice of ingredients. The classic is filled with pork belly and topped with dried bonito flakes, kewpie mayo (the best mayo in the world) and a sweet brown sauce. The customization of this dish is one reasons I love it since you can get a different mixture every time. There is also a regional variety which includes noodles served on top! Extra yummy 🙂

But what makes okonomiyaki so fun is that in many restaurants, you make it yourself! You sit at a table with the hot cooktop, and the waiter will bring over the ingredients. Then, you mix it all up and cook right there on the table in front of you. You can add as much or as little of the condiments as you like to top it off. While some people aren’t fans of cooking your own meal at a restaurant, I LOVE it! It’s such a great way to learn more about the food you’re eating and a great activity to enjoy with your fellow travellers. Don’t worry at all if you don’t know what you’re doing. The waiters are ALWAYS so helpful and will even do it all for you if you really feel like you’re mucking it up.

#5 Bento Box / Ekiben

Bento Boxes and Ekiben are perfectly curated boxes of brightly coloured foods. Each item is placed together to create a complimentary meal to satisfy your every craving. The reason I love them so much is that they look almost too pretty to eat. Every item is carefully tucked away into its own section. “Bento” translates into the English word for “boxed-lunch.” These meals were designed to be eaten on the go. The invention of the bento box dates back to the Kamakura period (1185 to 1333). Back then, they were pretty simple and made mostly to carry rice.

It wasn’t until the late 16th century that the boxes evolved into a more luxurious design during the Edo period. Beautiful lacquered wooden boxes were made to display bite-sized food within. These fancy bento boxes were called the ‘Makunouchi.’ This translates into “between acts” as the lacquered boxes were designed to be sold inside Kabuki theatres and eaten during the intermission. You buy simple bento boxes at every konbini, but you can also buy more specialty ones at shops around Japan.

Ekiben comes from the words “eki,” which means railway station. These bento boxes were designed exclusively for travellers on the railway. Sometimes people needed to travel long distances into big cities for work, so this was an excellent solution for people who needed to eat their dinner on the train. But who didn’t have time to prepare a healthy meal themselves. Ekibens are traditionally meant to be enjoyed on the train from one city to another. If you don’t have any long train journey scheduled, don’t like that stop you! Go to your local train station and pick up one of these gorgeous ekibens. They make for a great picnic outside or even just eaten on your bed in the hotel.

#6 Soba Noodles

Soba noodles are such a simple dish but one that is truly unbelievable to eat. The meaning of ‘Soba’ refers to the buckwheat used to make the noodles. Soba can be eaten both cold and warm. The cold version is actually my favourite. The buckwheat adds a slightly nuttier flavour to the noodles, which I feel like you can taste better in the cold version. They are generally served on a little bamboo tray.

If you ordered the cold version then you can dip the noodles into the sauce provided. The warm noodles are served directly into the bowl of hot dashi broth. Soba is generally served with spring onions, nori (seaweed), as well as a bit of wasabi. Some of my best restaurant experiences have been at soba shops. I don’t know what it is about soba shops but they seem to be run by the kindest people! It makes dining inside a true joy.

#7 Sukiyaki and Shabu-Shabu

I felt I needed to group together Sukiyaki and Shabu-Shabu together as they are very similar, and I couldn’t choose between them both. Each of these consists of cooking your own meat in a hot pot on your own table.

Sukiyaki

The word ‘Sukiyaki’ means ‘cook what you like‘. And this is pretty much exactly what you do. They bring you all the ingredients and appliances and you choose the rest. You can cook the meat as much or as little as you prefer. Or add in tons of veggies or skip them altogether.

The meal is prepared using a shallow pan set on top of a hot fire. You add the meat and veggies into the hot pan first and then top it with the Sukiyaki sauce. The sauce flavours all the ingredients inside the pot as they cook. Once the meat is done cooking you can enjoy it out of the pot or over some rice. One way in which Sukiyaki is traditionally eaten is with a raw egg. When you get to the table you’ll find an egg and a bowl on the side. Crack the egg and beat it in the small bowl. Then dip the hot meat inside before eating. While eating raw egg sounds scary, the meat is so hot it cooks down the egg slightly and gives it almost a buttery taste.

Shabu-Shabu

Whereas Sukiyaki is made in a shallow pot, Shabu-Shabu is made using a deep bot. The word ‘shabu-shabu’ is s an onomatopoeia word for the noise the meat makes when you add the meat and swish it around in the broth. The hot pot is filled with a boiling broth, rather than the rich sauce used in sukiyaki. Into this pot, you once more can add your own ingredients. You add in all your veggies first. Once they have started cooking, you dip the paper-thin shreds of beef into the pot. The water is so hot, the meat cooks within seconds. Once your meat is cooked, you can dip it into a Ponzo sauce to deepen the flavour.

As you add more and more to the pot, the broth gets more and more flavourful. At the end of the meal, you can spoon it out and drink it like soup! In both Sukiyaki and Shabu-shabu restaurants, the atmosphere inside is always so boisterous and fun! Like you were crashing a party already in full swing. These kind of meals are best eaten with large groups but even if it’s just the two of you, you’ll still have a wonderful time.

#8 Curry

Curry was originally introduced to Japan by the British in the late 19th century. But over the years, the recipe has been adapted to the Japanese palette. Their version of curry is completely unique. It is much sweeter than Indian curry and doesn’t have any of Thai curries’ coconut milk. Japanese curry is prepared more like a rich stew with a thick and sweet sauce. Japanese curry is served with rice and topped with any combination of ingredients. Everything from deep-fried pork katsu, crispy chicken to shrimp tempura and assorted vegetables.

Curry shops are everywhere. And the meal is so filling at such a low price. My favourite place to go is CoCo Curry, this shop just seems to add that extra something special which makes their version absolutely addictive. On the table, you’ll find a small jar of pickles. Throw these on as a little savoury crunch needed to cut the grease of the curry.

#9 Yakitori

Yakitori restaurant can generally be found by the smoke and steam billowing out of their doors. Yakitori was invented in Japan in 1682 when it was introduced to the population via a cookbook called “Gouruinichiyo Ryourisho.” In its simplest form, Yakitori is a bite-sized piece of meat skewered on a bamboo stick. The meat is then grilled over a charcoal fire give it that smokey flavour. After being cooked, it is seasoned with either tare sauce or salt. Tare sauce is made of mirin rice wine, soy sauce, sake and sugar. It adds an amazing kick to the fatty meat.

One of the most extraordinary things about Yakitori is that each piece costs about 120 yen. At that price, it’s an excellent opportunity for you to try different items you might have never had before. We ate everything from hearts to livers and even chicken skin! And it was all delicious (well, maybe the liver just wasn’t for me, but that’s a personal preferenced). Yakitori restaurants, unless they are super upscale, are tiny and crammed full of people. Most of the time you’ll eat at the bar facing the chefs cooking the tiny skewers. He places them on the long grill which stretches almost across the entire restaurant! The atmosphere is terrific, and salarymen come in from the bars late at night to fill up on greasy to prevent an early morning hangover. It’s really a party!

#10 Mochi

I had to end the top ten list off with a dessert. And the dessert which still calls my name to this day is Daifuku Mochi. Daifukumochi, or daifuku, is a Japanese sweet made of mochi paste. Mochi is a Japanese rice cake made from glutinous rice, water, sugar and cornstarch. The mixture is pounded into a paste until it can be moulded into the desired shape. The mochi is wrapped around a sweet filling, most commonly sweetened red bean paste. During the springtime, they have my favourite flavour; Ichigo (strawberry). This version is usually only on sale during the spring when the strawberries are in season. But the blend of the rich paste with the tart and sweet strawberry is stupendeous!

Now that we’ve outlined the best of the best, I’ve broken up the rest of the items on the bucket list into different categories. So depending on the time of day or what you’re feeling, you can find what you’re looking for. Feel free to download my Japanese Food Bucket List to take on your trip! See if you can find them all!

Drinks

Coffee

While Japan might not be the first country that comes to mind when you think of rich coffee culture, you might find yourself to be ultimately in awe of it once you discover it. Unlike the long history of espresso in Italy or Australia’s complex latte culture, Japan has been slowly and quietly assembling some of the best roasters worldwide. Like everything in Japan, they took making the best coffee cup to the extreme. Firstly, Japanese service is the best in the world so their baristas are top-notch. Secondly, they take such care in presenting even a simple cup of coffee. Pour-over coffee is definitely the most popular form of elegant coffee in Japan so if you see a cafe that does the pour-over, head right inside! It’s mesmerizing to watch the baristas take SUCH care to create your morning brew for you.

Macha Tea

Macha is made from the finely ground powder of specialty Japanese-grown green tea leaves. This type of tea is another example of things that can be on the high and low end of the price spectrum. It can be drunk out of a vending machine or in an elaborate tea ceremony using only ceremonial-grade tea leaves. Macha tea is so prevalent in Japan that often in restaurants, you’ll find a small bowl of macha powder right on the table. This is free of charge, and you can have as much as you want! For them, a meal without tea just isn’t a meal.

My favourite way to enjoy a cup of macha is in a tea house, preferably in the middle of a zen garden. The bamboo and tatami-covered rooms have open windows that look out onto the landscape around you. You can sit and enjoy the tea, surrounded by some of the most beautiful sights. In tea rooms, you will also be served Wagashi with your macha tea. Wagashi is a traditional Japanese sweet that provides a beautiful contrast to the bitter tea and mellows out the flavour.

Sake

Sake is one of the most popular alcoholic drinks enjoyed in Japan. The key ingredient in good sake is high-quality rice. The rice is processed with water, koji mould and yeast and fermented until the mixture reaches its optimal flavour. Then it is filtered and ready to be drunk. Sake is known to pair exceptionally well with the umami flavours used in Japanese cuisine. So it’s the best drunk along with a meal. While sake might seem like a luxury drink, you can find sake as cheap as a few hundred yen a glass. At the most expensive restaurant we ate at in Japan, I treated myself to a glass of their specialty sake. And I was shocked to find it only cost 900 yen! The joys of local production.

Umeshu

Umeshu is one of the most incredible liquors I drank in Japan! It is plum wine made from soaking Japanese plums in shochu, sugar and water for years at a time. The result is this almost thick, sweet drink that retains the tang of the plums. Since the liquor is so potent, it is usually served mixed with a bit of soda water. It is very similar to icewine, and since I’m Canadian, I think I really was drawn to the flavour.

Breakfast

Tamagoyaki

Tamagoyaki translates literally to “cooked egg,” which is precisely what it is. This dish is essentially a rolled-up omelette. It is served either on its own, over rice or skewered on a large bamboo stick to be eaten on the go. The egg is whipped into this light and fluffy texture and cooked on a special pan. As each layered cooks, it is rolled over itself. Once it is done, the Tamagoyaki is covered in a light soy sauce. Despite the egg containing no sugar, it tastes so sweet! This dish surprises you at first, as you don’t expect eggs to be so sweet. But the taste is buttery, light and delicious. Most people eat this for breakfast, but it is also a popular item added to bento boxes or chirashi bowls.

Onigiri

The classic breakfast food for many Japanese people is Onigiri. Onigiri is a rice ball formed into a triangle and wrapped in nori (seaweed). The nori wrapping provides a great cover, so your hands don’t get covered in sticky rice. The rice ball is filled with various flavours—everything from tuna, mayo and shrimp, egg and pickled plum. The pickled plum flavour is meatless and an excellent option for vegans. While being vegan in Japan might be more difficult, it’s definitely not impossible. My personal favourite variety is the Mentaiko. Mentaiko means “spicy cod roe.” It’s not too spicy but has the perfect salty kick to get things started in the morning.

Chirashi

Chirashi is one of the most lovely ways to enjoy fresh fish straight from the market. If you visit a local fish market, directly outside you’ll usually find a series of little restaurants, and one of the most commonly served meals is Chirashi. The word ‘chirashi’ means ‘to scatter’. Chirashi contains various bits of sashimi (raw fish), scattered on top of a warm bed of vinegared rice. The dish was invented to use up pieces of the fish that weren’t “pretty” enough to be served as straight-up sashimi.

Many of the fish market workers eat a bowl as their breakfast. In fact, breakfast time is when the fish, which has just been brought out the market floor, will actually be the freshest! So don’t be scared to have a bowl of rice and raw fish for breakfast!

Melon Pan

Melon pan is a sweet bread sold in bakeries and konbinis all over Japan. And despite the name, it actually doesn’t have any melon in it. It’s named as such because its outer later, once baked, resembles a melon’s skin texture. This soft bun is that perfect level of sweetness which makes it great for breakfast.

Snacks

Nikuman

A great side dish for lunch is the Chinese steamed buns, called Nikuman, which you can find inside konbinis right near the counter. These come with fillings like pork, spicy curry, bean paste, Thai shrimp, even pizza! Pizza might sound weird but trust me, the Frankenstein creation is surprisingly delicious! These are little hot pockets of heaven and make for a great lunch on the go. Despite being such a ubiquitous creation they are unbelievable delicious, so don’t let the low price fool you!

Miso Soup

If you have a meal in a traditional Japanese restaurant, almost regardless of the time of day, more often than not, it will start with a warm bowl of miso soup. You might think you’ve had miso soup before, but REAL Japanese miso soup is unreal! Miso soup is made from, surprise surprise, miso paste! Miso paste is made from fermented soybeans.

It might interest you to know that in Japan, there are more miso flavours almost than there are types of soft drinks. The grocery aisles filled with miso paste seem to go on forever. While miso soup is made up of the same ingredients every time; miso paste, dashi broth, tofus, green onions and seaweed, each chef makes it his own. Since the miso soup is what you start the meal off with, it acts almost as an introduction to what’s to come from the cook.

Gyoza

Gyoza was a recipe that Japanese soldiers wanted to recreate for themselves when they got home from China post-World War II. Gyoza is made from thinly rolled dough and filled with pork, cabbage, green onions and mushroom. It is then formed into moon-shaped dumplings. The true test of good gyoza is that hard, crispy bottom and a soft and moist interior. Gyoza shops are everywhere in Japan. You can hop inside and just chow down! These are such great snack options to tide you over throughout the day.

Yakisoba

Yakisoba, for me, feels like a day out at the ballpark. When coming to a baseball game in Japan, you can bring in as much food as you want. Outside the stadiums, there are usually dozens of local vendors selling to-go meals. When we went, we were sure to pick up some fresh Yakisoba. Yakisoba feels like an event-type food. It is ALWAYS present during the summer festivals that pop up all over Japan. Served up on huge cooktops, piled a mile high!

Yakisoba means “cooked soba”. And yet these noodles don’t contain any buckwheat as other soba noodles usually do. The dish was inspired by Chinese fried noodles. When it originally came to Japan, wheat was very expensive. So thinly shredded cabbage was added to fill out the dish, creating a new iconic recipe. Today, Yakisoba is made by stir-frying the cooked noodles, cabbage, carrots, and pork, then topped with the pickled ginger and traditional yakisoba sauce. They are addictive and the best sports game food I’ve ever had!

Kushikatsu

‘Kushi’ translates to “skewers,” and ‘katsu’ means deep-fried, so together Kushikatsu means “deep-fried skewers”. This dish is originally from Osaka but can be found all over Japan. These are served in little izakayas close to the train stations. Kushikatsu makes for a great snack before dinner instead of an entire meal (although you can definitely opt to make it your whole meal as well). You can order pretty much anything deep-friend here, everything from; beef, chicken gizzard, chicken eggs, pork, sausages, shrimp, scallops, octopus, onions, sweet potatoes, lotus roots and lots, lots more!

Like Yakitori, each one of these skewers is relatively inexpensive. So you have an excellent opportunity to try out a bunch of different items you might be curious about. After getting the Kushikatsu dolled out to your table or at the counter, you can dip the sticks into the sweet sauce provided. Or just into some plain salt to really taste the depth of flavour of the item.

Curry Bread

Curry Bread is crispy on the outside, soft and chewy on the inside. The dish is made from fried bread filled with different flavours of Japanese curry. You can choose spicy or non-spicy, although my preference and recommendation would undoubtedly be the spicy version. The bread frys up so nicely that these incredible puffs of fried dough dot the exterior of the treat. These are especially good if you’re visiting on a cold day!

Age Manju

“Age” means deep-fried, and “Manju” is a Japanese steamed bun with various fillings. The Age Manju is a deep friend variety of this long-loved treat. The Manju is dipped in a batter coating and fried, warming up the filling inside. These delicious little hot pockets are indeed something that can’t be missed!

Oden

As the perfect entry to your dinner at the konbini, start off with traditional Japanese comfort food, Oden. Oden originated as Japanese-style street food during the Edo period. The dish starts with a richly flavoured soup, and different ingredients are added to it. This adds more flavour and texture to the soup. Unlike other soups, you can actually pick and choose what items are added into your oden, making it a personalized experience. You can choose from things like fish cakes, grilled meat, daikon rashies, hard-boiled eggs, deep-fried tofu coin purses and seasonal veggies. Oden is a favourite food to eat during the colder winter months, but it is on offer all year round.

Karaage

Karaage (aka deep-fried chicken) is a classic Japanese dish you’ll find at convenience stores. Although you can get karaage everywhere, Lawson’s does it best! They serve their Karaage in both regular and spicy nuggets, but let’s face it, if you want the premium version, you go for the spicy! Lawson’s brand is not only the most delicious (in my personal opinion), but their packaging with that cute little chick is adorable!

Senbei

Senbei are round crackers made from rice and mixed with sugar and syrup. The dough is flattened and cut into perfect circles. The crackers are then cooked over a grill of burning coals, giving them a distinct roasted flavour. There are dozens of different flavours of crackers, from sweet, to savoury to super spicy. My favourite was the sweetened seaweed, which had a lovely taste and a beautiful colour from the crispy seaweed.

Takoyaki

Takoyaki is one of the most famous street foods that first originated in Osaka. When translated, Takoyaki means ‘octopus balls’. The dish consists of spherical dumplings made from a savoury batter filled with a bite-sized piece of tako (octopus). Once the batter is cooked, the dumplings are covered in a sweet and savoury sauce, kewpie mayo, seaweed and bonito flakes. The dish tastes very similar to okonomiyaki but with the addition of the tako.

Meals

Kaiseki

Kaiseki or kaiseki-ryōri is a traditional multi-course Japanese dinner. These are often served in Ryokans as your dinner included in your stay. If you aren’t staying at a Ryokan, you can also find Kaiseki meals at specialty restaurants around Japan. One reason why some Ryokans are so expensive is that the fancy meal is included in the price. During the Kaiseki, you will be served a dozen or more dishes, each one featuring local and seasonal specialties.

These are served in small, beautiful ceramic dishes, each one made to compliment the food on top. The plating is thought to enhance the flavour of the food as well. This is one of those meals that is more than the sum of its parts. It is an art form all of its own. This is perhaps one of Japan’s few meals that cannot be found for a low price. But the splurge is definitely worth it. I would advise you to stay in a Ryokan to enjoy the complete experience.

Udon

Like Ramen, which was brought to Japan from China, the origins of Udon also lie in China. Thick wheat noodles served inside a hot soup broth was a meal brought to Japan’s shores in the 700s. Still, it wasn’t until the dish was refined and changed into a uniquely Japanese meal that it gained popularity in the 1700s. Udon’s modern version is thick noodles that are served in a dashi broth, topped with scallions and seaweed. Udon noodles are definitely the chewiest of all the noodles you can find in Japan. I find a bowl of Udon to be the most filling! To add a little bit more oomph to your bowl, top the udon with some freshly made tempura or grilled mochi cakes!

Tempura

Although tempura is often served alongside other dishes, like mentioned above with the udon, it can easily be a meal all of its own. Tempura has been enjoyed in Japan since the mid-16th century. It was one of the favourite dishes of Tokugawa Ieyasu, the first shogun of the Edo era. Although traditional tempura is simply deep-fried shrimp, there are also other fish and vegetable varieties you can sample as well. This is a great way to try out new items from daikon to mushrooms, eel, lotus root and sweet potato. Tempura is often served atop a bowl of rice with a side of warm miso soup. The key to eating fresh tempura is not to let it sit for too long, as this will cause the tempura to get soggy. And no one wants that!

Gyūdon

Gyūdon might be considered “fast food”, often eaten by salarymen on their lunchbreak trying to rush back to work. But I actually think there is something charmingly delicious about this meal. Gyūdon consists of a bowl of beef and onion simmered in a sweet dashi sauce. It is served on top of rice or noodles along with a raw or soft boiled egg and many green onions. The egg yolk adds a creamy, salty, umami flavour to the dish. So much more complex than just a hamburger we get in our fast-food restaurants.

Gyūdon is available at many chain restaurants like Yoshinoya, Matsuya or Sukiya. But you can also find superior Gyudon in restaurants around Japan made with high-quality beef and sometimes even Wagu! Whether you get the high-end experience or an affordable version, you are in for a treat.

Unagi

Unagi is Japanese for “freshwater eel”. I actually think eel might be my favourite kind of fish to have in Japan. Unagi is a dish that dates back to the Edo period in Japan when it was customary to eat at summer festivals. It was thought to help with stamina in the hot weather. When the eel is prepared, the fillets are covered in a sweet soy sauce and broiled over a charcoal grill. The broiling almost caramelizes the sauce and creates this slightly crispy texture to the fish. It is generally served on a bed of rice to make a full meal.

Tonkatsu

Tonkatsu is the ultimate in crispy, fried pork. It is considered “yoshoku,” which refers to a style of food influenced by western cooking. But this isn’t a new invention; the word originates from the Meiji Restoration time in 1898. Like most other yoshoku foods, the Japanese took the original tonkatsu recipe and made it their own. Today, tonkatsu is made by coating pork chops in crisp panko breadcrumbs and deep-frying them until they are golden brown in colour. They are normally served with a large pile of shredded cabbage. The reason for the pairing is that the vitamin inside cabbage balances the gastric reaction that the fats inside the fried pork creates in your body. Just another example of how cuisine in Japan is more than just making things taste good. It thinks ahead and wants to take care of your body as well!

Uni Ikura Don

Although this dish is native to Hokkaido, anywhere you can find a local fish market with fresh uni, you can find Uni Ikura Don. Uni Ikura Don is much like chirashi, but instead of a variety of fish, it contains only uni (sea urchin) and a heaping scoop of salmon roe. If you’ve never had uni before, you definitely should give it a try! Uni does indeed have a strong taste of the ocean and is creamy and buttery in texture. The salmon roe’s crunchy texture is a wonderful contrast to the uni and is what makes this dish such a great combo! While it’s not the cheapest option, you can easily share one bowl between two people as it’s pretty rich.

Wagyu Beef

While Wagyu beef might be a huge splurge at home, since Wagyu comes from Japan, you can eat it here in a much more affordable way. Don’t get me wrong. It’s still costly and not a budget option, but eating local foods is always more affordable; than when they are shipped internationally. Wagyu beef is actually a class of meat made from a variety of Japanese cattle. There are different grades of Wagyu, each of which is progressively more expensive.

Wagyu beef is so good because the meat contains lots of marbled ribbons of fat, making it almost buttery soft to eat. It even has a slightly sweet flavour derived from the fat. Like other types of meat, the Wagyu is served in many different cuts, which also have different prices. Suppose you’re looking to taste some Wagyu at the most low-cost option. In that case, many shabu-shabu or sukiyaki restaurants offer thin slices of Wagyu as meal sets. Because the meat is sliced so thin, you can sample a little bit without it being prohibitively expensive.

Desserts

Taiyaki

Taiyaki is a popular Japanese treat made with a pancake-like batter poured into a mould in the shape of a cute fish. It’s then filled with various fillings like chocolate, vanilla custard or the best of them all, matcha! These are too cute to pass up but also taste delicious. You can also get taiyaki served with ice cream in the centre and the blend of the hot cake with the cold ice cream is fantastical!

Kakigōri

If you’re in Japan during their hot summer, you need to get yourself a Kakigōri stat! Kakigōri is shaved iced, covered in condensed milk or flavoured syrup and sometimes topped with fruits and other little sweets. Although electric shavers have been invented, many local street vendors still use traditional hand-crank machines to serve up their Kakigōri. A massive block of ice is placed inside, and the crank spins around to carefully shave the ice into thin ribbons into the bowl below. Unlike snow cones we have in North America which are dense and crunchy, Kakigōri is as soft as freshly fallen snow and feels like eating a cloud! The perfect way to cool down after a day in the heat!

Creative Ice Cream Flavours

Japan has an obsession with soft-serve ice cream. I don’t know what they do to make it impossibly creamy, but it’s definitely the best soft-serve I’ve had in my life. But what is the best part are the flavours. You can get more than just chocolate or vanilla swirl. There is everything from taro (sweet potato), chestnut, macha, sesame, soda and melon! Never pass up a new flavour to try as some are regional specialties.

Japanese Cakes

Although cakes don’t seem synonymous with Japanese cuisine, Japan has truly made them their own. Japanese people seem to really like their desserts less sweet than we might take them in North America, and I far prefer it that way. Instead of traditional icing, they prefer to use thick, whipped cream to cover their cakes. But what really makes their cakes stand out are the colours, the incredible designs and the sheer artistry poured into a simple slice of cake. Whether it’s at a konbini or a grocery store or even in a cafe, you’ll be amazed at how many flavours there are!

Is there anything not worth eating?!

The one thing which I think gets over-hyped in Japan is KFC. Famously eating a KFC Christmas dinner has become one of the top viral news stories which reappear every December. While Japanese people might love it, I found it was the same, if not slightly worse than the KFC anywhere else in the world. I guess I was expecting it to be somehow different. Somehow deserving of the huge hubbub. But no, it just tastes the same. I would definitely give this one a miss.

I hope this gives you a ton of ideas as to what to eat on your next trip to Japan. There is honestly so much to try, and this city always leaves you wanting more! Don’t hesitate to try new things, ask questions and look for recommendations. Don’t let a restaurant with no English menu put you off. People in Japan are I think the most helpful and generous in the world and anyone you ask will be more than willing to help you interpret menu, even if they don’t speak English themselves. You’d be surprised how much can be communicated with just gestures and the internet!

Let me know in the comments what your favourite Japanese dish is or what you’re looking forward to trying more!

Happy Travels, Adventurers!

The post The Best Foods to Eat in Japan! The Ultimate Foodie Bucket List first appeared on The Creative Adventurer.

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