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About Japanese Food & Traditional Foods of Japan | Food in Japan

Krisha– Author –

Krisha Food Writer

Krisha is a writer for Food in Japan, covering Japanese dishes, regional specialties, and food culture. Krisha’s articles introduce ingredients, flavors, preparation methods, and the cultural background of Japanese foods, helping readers understand what makes each dish distinctive.

Other Noodles

Shirataki (しらたき)

Shirataki refers to noodles made of konjac yams. Although this noodle is popular outside of Japanese cuisine due to its zero calories, no carbs, and high fiber content, the Japanese utilized it in many hot pot meals there. It is a great ...

January 26, 2023January 24, 2025
Tofu, Soy & Eggs

Aburaage (油揚げ)

Aburaage (油揚げ) is thin Japanese deep-fried tofu with a golden, spongy texture. Cooks across Japan add it to miso soup, inari sushi, and noodle dishes. It looks simple, but it changes the depth of a dish remarkably fast. You make it by...

January 25, 2023June 27, 2026
Japanese Ramen

Shoyu ramen (醤油ラーメン)

Japanese ramen has a lot of depth and is difficult to explain simply. The most important thing in ramen is the noodles. Ramen tends to focus on the soup and its classification of taste such as Shoyu ramen or soy sauce ramen that we will ...

January 20, 2023March 10, 2026
Fukuoka

Tonkotsu ramen (豚骨ラーメン)

Tonkotsu ramen is a Japanese noodle soup built on a milky pork bone broth. Cooks boil the bones hard for many hours until the fat and gelatin turn the liquid white. The dish comes from Kurume in Fukuoka Prefecture, and it now defines ram...

January 18, 2023July 26, 2026
Bento & Ekiben

Nori Bento (海苔弁当)

Nori Bento is a classic Japanese seaweed rice bento sold at bento shops and convenience stores. It usually combines rice, nori, bonito flakes, fried white fish, and chikuwa tempura. Many people choose it because it is filling, affordable...

January 12, 2023June 17, 2026
Japanese Hot Pot

Asuka nabe (飛鳥鍋)

Asuka Nabe (飛鳥鍋) is Japan's most ancient milk hot pot. Chicken and vegetables simmer in a blend of dashi stock, fresh milk, and white miso. This Nara regional cuisine traces its roots back to the 7th century Asuka period. The flavor i...

January 10, 2023May 9, 2026
Shochu, Umeshu & Other Alcohol

Umeshu (梅酒)

Umeshu is often called Japanese plum wine in English, but it is technically a fruit liqueur made by steeping ume fruit in alcohol and rock sugar. It tastes sweet, tart, and gently fruity, and many households still make their own batch ev...

January 6, 2023August 3, 2026
Japanese Pickles

Takuwan (沢庵漬け)

Japanese long eat Takuwan as a side dish during meals and eat this as a snack at teatime. It is one of the most traditional Japanese pickles and is named after the Buddhist priest who is said to have introduced the food. Beneficial to he...

January 4, 2023September 17, 2025
Japanese Vegetables

Kinpira gobo (金平ごぼう)

Kinpira gobo is a very popular side dish (okazu) of Japanese food. Despite its name, nowadays, people not only use burdock roots for Kinpira gobo, but also carrots, mushrooms, radish skins, eggplants, and other vegetables. However, it mi...

December 29, 2022January 24, 2025
Japanese Rice Dishes

Nanakusa gayu (七草がゆ)

In Japan, people celebrate Jinjitsu no sekku (or Nanakusa no sekku) annually on January 7. On this day, Japanese have the custom of eating Nanakusa gayu (seven-herb rice porridge) hoping for good health for the coming year. So, when did ...

December 28, 2022November 25, 2025

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