10 foods from Japan which should be on your menu

As a Englishman, I’m love Roast Beef, spuds and all the trimmings, followed by apple pie with custard..that’s a good as it gets in England. However with the trip to Japan coming up in 2019, I’m going to have to broaden my horizons and my taste buds.

Therefore I’ve picked ten dishes to seek out when visiting Japan, which hopefully meets my diet issues (I’m diabetic and have to avoid shellfish) and doesn’t need the use of chopsticks!

Sushi

It’s a must really. I’m sure the Tesco Sushi I see at lunchtime is nice, but it won’t be a patch on the Japanese version I’m sure.

Put simply, sushi is raw fish served on rice seasoned lightly with vinegar. It’s in the variety of flavours and textures – like tangy, creamy uni (sea urchin roe) and plump, juicy, ama-ebi (sweet shrimp)

Ramen

Ramen, egg noodles in a salty broth, is Japan’s favourite late night meal. It’s also the perfect example of an imported dish – in this case from China – that the Japanese have made completely and deliciously their own. There are four major soup styles: tonkotsu (pork bone), miso, soy sauce and salt. Fukuoka is particularly famous for its rich tonkotsu ramen; pungent miso ramen is a specialty of Hokkaido. I think I’m going to like this!

Unagi

Unagi is river eel grilled over charcoal and lacquered with a sweet barbecue sauce. According to folklore, unagi is the ideal antidote to the heat and humidity of Japan’s stultifying summers. Personally, I think I might give this one a miss, I’ve tried Jellied Eels in London and have never recovered….

Tempura

Light and fluffy tempura is Japan’s contribution to the world of deep-fried foods (though it likely originated with Portuguese traders). The batter-coated seafood and vegetables are traditionally fried in sesame oil and served with either a tiny pool of salt or a dish of soy sauce-flavoured broth spiked with grated radish for dipping.

Kaiseki

Part dinner, part work of art, kaiseki is Japan’s haute cuisine. It originated centuries ago alongside the tea ceremony in Kyoto (and Kyoto remains the capital of kaiseki). There’s no menu, just a procession of small courses meticulously arranged on exquisite crockery. Only fresh ingredients are used and each dish is designed to evoke the current season. I’ll have to see how the budget holds out if I’m going to try this in a restaurant.

Soba

Soba – long, thin buckwheat noodles – has long been a staple of Japanese cuisine, particularly in the mountainous regions where hardy buckwheat fares better than rice. The noodles are served in either a hot, soy sauce-flavoured broth or at room temperature on a bamboo mat with broth on the side for dipping.

Shabu-Shabu

Shabu-shabu is the Japanese onomatopoeia for the sound of thin slices of beef or pork being swished around with chopsticks in bubbling broth. It’s a decadent dish, with platters of marbled meat brought to the table for diners to cook themselves – it takes only a moment – one mouthful at a time. Sounds delicious!

Okonomiyaki

Literally “grilled as you like,” okonomiyaki is Japanese comfort food at its best, and a clear violation of the typical refined image of Japanese food. It’s a savoury pancake filled with any number of things (but usually cabbage and pork) and topped with fish flakes, dried seaweed, mayonnaise and a Worcester-style sauce. It’s also a lot of fun: At most restaurants, diners grill the dish themselves at a hotplate built into the table.

Tonkatsu

Tonkatsu, breaded and deep-fried pork cutlet, dates to the late 19th Century when Japan threw open its doors to Western influence. But never mind the European origin: the ingredients and attention to detail are thoroughly Japanese. Tonkatsu – especially when it’s kuro-buta (Berkshire pork) from Kagoshima – is melt-in-your-mouth tender, served with a side of miso soup and a mountain of shredded cabbage. #NomNomNom

Yakitori

A cold beer and a few skewers of yakitori – charcoal grilled chicken – is an evening ritual for many of Japan’s weekday warriors. Nearly every part of the chicken is on the menu, all grilled to perfection, seasoned with either shio (salt) or tare (a sweet soy sauce-based sauce) and served with a side of friendly banter.

So here’s the top 10 I’ve found out to try, but if you have any suggestions drop your comments below…..