Japanese Food Guide: 30 Dishes to Try

Japanese food is far more varied than the sushi and ramen it is famous for abroad. This Japanese food guide walks through 30 dishes to try, from grilled skewers and simmered stews to street snacks and sweets. For each one you will find the Japanese name, its reading in romaji, and a short description so you know what to expect before you order.

The list is grouped by type of dish rather than ranked, since a great meal in Japan usually mixes several small plates. Use it as a checklist for your next trip, your next visit to a Japanese restaurant, or your next cooking project at home.

Rice and Noodle Dishes

Rice (gohan) and noodles form the backbone of Japanese meals. These dishes are filling, affordable, and found everywhere.

1. Sushi (寿司, sushi): vinegared rice topped or rolled with raw fish, vegetables, or egg. Nigiri is a slice of fish over rice, while maki is rolled in seaweed.
2. Ramen (ラーメン, ramen): wheat noodles in a rich broth, flavored with soy, miso, salt, or pork bone (tonkotsu), topped with sliced pork, egg, and green onion.
3. Udon (うどん, udon): thick, chewy wheat noodles served hot in broth or cold with dipping sauce.
4. Soba (そば, soba): thin noodles made from buckwheat, eaten hot or chilled with a soy-based dip.
5. Donburi (丼, donburi): a bowl of rice topped with ingredients such as beef (gyudon), chicken and egg (oyakodon), or tempura (tendon).
6. Onigiri (おにぎり, onigiri): a rice ball, often triangular, wrapped in seaweed and filled with pickled plum, salmon, or tuna.
7. Chahan (炒飯, chahan): Japanese-style fried rice with egg, green onion, and small pieces of meat or seafood.

Grilled and Fried Dishes

From smoky skewers to crisp cutlets, these dishes show off Japan’s love of texture and careful technique.

1. Yakitori (焼き鳥, yakitori): bite-sized pieces of chicken grilled on skewers, seasoned with salt or a sweet soy glaze (tare).
2. Tonkatsu (豚カツ, tonkatsu): a thick pork cutlet coated in panko breadcrumbs and deep-fried until golden, served with shredded cabbage.
3. Tempura (天ぷら, tempura): seafood and vegetables in a light, airy batter, fried until crisp and served with a dipping sauce.
4. Gyoza (餃子, gyoza): pan-fried dumplings filled with minced pork and vegetables, crisp on the bottom and soft on top.
5. Okonomiyaki (お好み焼き, okonomiyaki): a savory pancake of cabbage and batter with your choice of fillings, topped with sauce, mayonnaise, and bonito flakes.
6. Takoyaki (たこ焼き, takoyaki): round batter balls filled with a piece of octopus, a popular street snack from Osaka.
7. Teriyaki (照り焼き, teriyaki): fish or meat glazed and grilled with a glossy sweet-soy sauce.
8. Unagi (うなぎ, unagi): freshwater eel grilled and brushed with a sweet, savory sauce, often served over rice.

Simmered and Hot Pot Dishes

Slow-cooked and shared dishes are at the heart of Japanese home cooking, especially in colder months.

1. Sukiyaki (すき焼き, sukiyaki): thin beef and vegetables simmered at the table in a sweet soy broth, then dipped in raw egg.
2. Shabu-shabu (しゃぶしゃぶ, shabu-shabu): thinly sliced meat swished briefly through hot broth, then dipped in sesame or citrus-soy sauce.
3. Nabe (鍋, nabe): a general term for hot pot, where vegetables, tofu, and protein cook together in a communal pot.
4. Oden (おでん, oden): a winter stew of fish cakes, boiled eggs, daikon radish, and tofu simmered in a light dashi broth.
5. Nikujaga (肉じゃが, nikujaga): a homey stew of meat and potatoes simmered in sweet soy sauce, a classic comfort dish.
6. Curry Rice (カレーライス, karē raisu): a thick, mild Japanese curry served over rice, beloved by families and students alike.

Soups and Small Plates

Japanese meals rarely arrive as a single big plate. These lighter items round out a table.

1. Miso Soup (味噌汁, miso shiru): a daily staple of dashi broth and fermented soybean paste, usually with tofu and seaweed.
2. Edamame (枝豆, edamame): young soybeans boiled in their pods and sprinkled with salt, a simple starter.
3. Chawanmushi (茶碗蒸し, chawanmushi): a savory steamed egg custard with hidden morsels of chicken, shrimp, or mushroom.
4. Tsukemono (漬物, tsukemono): Japanese pickled vegetables that add crunch and tang to a meal.
5. Natto (納豆, nattō): fermented soybeans with a strong aroma and sticky texture, a nutritious breakfast favorite.

Sweets and Snacks

Japanese sweets (wagashi) and snacks range from delicate and seasonal to fun and modern.

1. Mochi (餅, mochi): chewy pounded rice cakes, sometimes filled with sweet red bean paste.
2. Dorayaki (どら焼き, dorayaki): two small pancakes sandwiching sweet red bean paste.
3. Taiyaki (たい焼き, taiyaki): a fish-shaped cake with a crisp outside and a sweet filling such as red bean or custard.
4. Dango (団子, dango): skewered rice dumplings, often glazed with a sweet soy sauce.

How to Order and Eat Like a Local

A few customs will make any meal more comfortable and more fun.

• Say the greeting. Diners often say itadakimasu before eating and gochisosama afterward to show gratitude.
• Slurp your noodles. With ramen, udon, and soba, slurping is normal and even seen as a sign of enjoyment.
• Mind your chopsticks. Do not stand them upright in rice or pass food chopstick to chopstick, as both have funeral associations.
• Share small plates. Many dishes are meant for the table, so order a variety and taste widely.

Tips for Trying Japanese Food

• Start familiar, then explore. Begin with dishes you recognize, then branch out to oden, natto, or chawanmushi.
• Look for set meals. A teishoku set pairs a main with rice, soup, and sides for a balanced introduction.
• Ask about allergies. Dashi often contains fish, and soy and wheat are common, so check if you have dietary needs.
• Eat seasonally. Japan prizes seasonal ingredients, so ask what is fresh right now.

Final Thoughts

This Japanese food guide only scratches the surface of a cuisine built on balance, texture, and respect for ingredients. Work through these 30 dishes to try at your own pace, and let each meal lead you toward the next thing worth tasting.