When most travelers dream of Japan, their culinary imagination often starts and stops with the “Big Three”: sushi, ramen, and tempura. It makes sense. These dishes are global ambassadors for Japanese cuisine, celebrated for their precision, depth of flavor, and aesthetic beauty. But to visit Japan and only eat what you already know is to miss out on the true heart of the country’s food culture.
Japanese cuisine, or Washoku, is a vast universe of regional specialties, seasonal delicacies, and comfort foods that rarely make it onto international menus. From the smoky alleys of Osaka to the snowy peaks of Hokkaido, there are countless dishes that locals cherish but tourists frequently overlook. Some are humble street snacks, while others are elaborate hot pots designed to be shared. All of them offer a deeper understanding of Japan’s obsession with fresh ingredients and culinary craftsmanship.
If you are planning a trip to Japan, or simply want to expand your palate at your local authentic izakaya, it is time to look past the California roll. Here are 12 underrated Japanese foods that deserve a spot on your must-eat list at En Sushi.
1. Okonomiyaki: The Savory Pancake of Soul
Often described as a “Japanese savory pancake” or “Japanese pizza,” neither comparison does Okonomiyaki justice. The name literally translates to “grilled as you like it,” which hints at the dish’s versatile nature. It is a messy, delicious, and hearty comfort food that stands in stark contrast to the delicate minimalism of sushi.
There are two main styles you will encounter: Osaka-style and Hiroshima-style.
Osaka Style (Kansai)
In Osaka, the ingredients—usually a batter of flour, eggs, grated yam, and shredded cabbage—are mixed together with pork belly, seafood, or cheese before being grilled on a teppan (iron griddle). It is then slathered in a sweet and savory Worcester-like sauce, Japanese mayonnaise, bonito flakes (katsuobushi), and powdered seaweed (aonori).
Hiroshima Style
Hiroshima takes a layered approach. Instead of mixing everything, the ingredients are stacked. A thin crepe forms the base, followed by a mountain of cabbage, bean sprouts, pork, and noodles (either yakisoba or udon), topped with a fried egg. It is a structural marvel and a texture sensation.
2. Kushikatsu: Deep-Fried Perfection
If you find yourself in the Shinsekai district of Osaka, you will see crowds gathered around small counters, dipping skewers into communal sauce pots. This is Kushikatsu (or Kushiage), a dish that proves deep-frying is an art form.
Kushikatsu involves skewered meats, seafood, and vegetables that are breaded in panko and deep-fried until golden brown. The variety is staggering. You might find skewers of lotus root, quail eggs, asparagus wrapped in bacon, or even cheese. The rule of the restaurant is strict: “No double dipping!” Since the sauce is often shared, you dip once before taking a bite. If you need more sauce, use the provided cabbage leaves to scoop it onto your skewer.
3. Ochazuke: The Ultimate Comfort Bowl
Imagine coming home after a long night out, or perhaps feeling a bit under the weather. You want something warm, soothing, and easy on the stomach. In Japan, that dish is Ochazuke.
Historically a way to use up leftover rice, Ochazuke is simple: steamed rice with green tea, dashi (soup stock), or hot water poured over it. It is typically topped with savory ingredients like salted salmon, umeboshi (pickled plum), tarako (cod roe), or nori. It is the culinary equivalent of a warm hug. While it is often eaten at home, many specialized restaurants and izakayas serve elevated versions using premium teas and fresh sashimi that gently poaches in the hot broth.
4. Takoyaki: Octopus Balls of Fire
Another Osaka invention, Takoyaki are piping hot balls of batter filled with diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion. Watching a master make them is hypnotic. They pour batter into special molded pans and use metal picks to flip the balls at lightning speed, ensuring they are perfectly round and cooked evenly.
Served in boat-shaped paper trays, they are topped similarly to okonomiyaki. Be warned: Takoyaki are notoriously hot inside. The molten batter has burned the tongue of many impatient tourists. Let them cool for a minute, or risk the “haf-haf” breathing technique locals use to cool down a hot bite.
5. Champon: Nagasaki’s Noodle Masterpiece
While ramen gets all the glory, Nagasaki offers a noodle dish that is arguably healthier and just as satisfying. Champon was created in the late 19th century by a Chinese restaurant owner in Nagasaki to provide a cheap, nutritious meal for Chinese students.
Unlike ramen, where the soup and noodles are usually cooked separately, Champon noodles are boiled directly in the soup. The broth is a creamy, rich concoction made from pork and chicken bones. What sets it apart is the mountain of toppings: pork, seafood (shrimp, squid, clams), and vegetables (cabbage, carrots, bean sprouts, corn) are stir-fried before the soup is added. The result is a dish where the noodles absorb the flavor of the broth and the ingredients, creating a harmonious and hearty meal.
6. Jingisukan: Hokkaido’s Mutton BBQ
Named after the Mongolian warlord Genghis Khan (because the domed skillet resembles a soldier’s helmet), Jingisukan is a Hokkaido specialty that centers on lamb and mutton. In most of Japan, lamb is not a common protein, but in the northern island of Hokkaido, it is a staple.
Diners sit around a convex metal grill. Fat is placed at the top to melt and coat the grill, while vegetables like onions, pumpkin, and bean sprouts are placed around the rim. The lamb is grilled in the center, allowing the juices to flow down and flavor the vegetables. It is a communal, interactive dining experience best enjoyed with a cold Sapporo beer.
7. Monjayaki: Tokyo’s Messy Delight
If you thought Okonomiyaki was messy, meet its Kanto region cousin, Monjayaki. Popular in the Tsukishima district of Tokyo, “Monja” uses a batter that is much runnier than Okonomiyaki, resulting in a dish that looks… well, a bit like a mistake to the uninitiated eye.
However, the taste is incredible. You finely chop the ingredients (cabbage, seafood, meat) on the griddle and form them into a ring (called a “dote”). The liquid batter is poured into the center. Once it bubbles and thickens, you mix it all together and spread it thin. You eat it directly off the grill using tiny metal spatulas called hera. The best part is the crispy, caramelized bits that form on the bottom, known as okoge.
8. Kichin Namban: Miyazaki’s Soul Food
Fried chicken is popular everywhere, but Miyazaki prefecture on the island of Kyushu does it differently. Chicken Namban is deep-fried chicken that is dipped in a sweet and sour vinegar sauce (nanban vinegar) and then topped with a generous amount of tartar sauce.
The dish creates a perfect balance of flavors and textures: the crunch of the batter, the tang of the vinegar, and the creamy richness of the tartar sauce. It originated in the 1960s at a western-style restaurant in Nobeoka city and has since become a beloved family meal across the region.
9. Oden: The Winter Warmer
Walk into any Japanese convenience store (combini) between October and March, and you will smell the distinct aroma of dashi. By the register, you will see a metal vat filled with steaming broth and various ingredients stewing away. This is Oden.
Oden is a type of nabemono (hot pot) consisting of several ingredients stewed in a light, soy-flavored dashi broth. Common items include:
- Daikon: Thick discs of white radish that absorb the broth like a sponge.
- Tamago: Hard-boiled eggs that turn brown from long simmering.
- Konnyaku: A firm, jelly-like block made from konjac yam (very low calorie!).
- Chikuwa: Tube-shaped fish cakes.
- Hanpen: Fluffy, white triangles made of ground fish and yam.
It is typically served with a dab of spicy yellow mustard (karashi). It is the quintessential Japanese winter street food—cheap, warming, and healthy.
10. Shirasu Don: The Tiny Fish Bowl
If you visit coastal areas like Kamakura or Enoshima, you will see signs everywhere for Shirasu. These are baby sardines or anchovies, tiny white fish that are eaten whole.
Shirasu Don is simply a bowl of rice topped with these fish. They can be served two ways: boiled (kamaage shirasu) or raw (nama shirasu). The boiled version is soft and fluffy with a mild, salty taste. The raw version, which can only be eaten close to where they are caught due to freshness requirements, has a smoother texture and the briny taste of the ocean. Topped with ginger, green onions, and soy sauce, it is a fresh, calcium-rich meal that connects you directly to the Japanese sea.
11. Kare-Raisu: Japanese Curry Rice
When people think of curry, they usually think of India or Thailand. But Japan has adopted curry and transformed it into something uniquely its own. Introduced by the British in the Meiji era, curry rice (kare-raisu) is so popular it is considered a national dish alongside ramen.
Japanese curry is thicker, sweeter, and less spicy than its Indian counterparts. It is usually made with a roux block, resulting in a rich, gravy-like brown sauce containing onions, carrots, potatoes, and meat (usually beef, pork, or chicken). It is often served with fukujinzuke (red pickled vegetables) on the side.
You will also find variations like Katsu Curry (curry rice topped with a breaded pork cutlet), which is arguably the ultimate comfort food combination.
12. Motsunabe: The Beauty of Offal
Finally, we head back to Kyushu, specifically Fukuoka, for Motsunabe. While the concept of eating offal (innards) makes some Western tourists squeamish, Motsunabe might change your mind.
This hot pot dish uses beef or pork tripe (motsu). The tripe is meticulously cleaned and prepared so that it has a chewy but tender texture and a clean flavor. It is simmered in a soup base seasoned with soy sauce or miso, along with massive amounts of garlic chives (nira), cabbage, and chili pepper.
The result is a punchy, garlic-heavy, umami-rich soup that is incredibly addictive. The collagen from the offal melts into the soup, which locals claim is excellent for the skin. Once the meat and vegetables are eaten, noodles are added to soak up the remaining flavorful broth.
Expanding Your Culinary Horizons
Japan’s culinary landscape is far too vast to be contained within a sushi roll. It is a culture that celebrates texture as much as flavor—the chewiness of mochi, the crispiness of katsu, the sliminess of natto (fermented soybeans, a challenge for another day!).
By stepping outside your comfort zone and ordering these “underrated” dishes, you are doing more than just filling your stomach. You are engaging with regional history, local agriculture, and the everyday lives of Japanese people. So next time you see a menu with unfamiliar names, take a chance. Order the savory pancake, the fish stew, or the grilled mutton. Your tastebuds will thank you.
Frequently Asked Questions
Is it rude to not finish your meal in Japan?
Generally, yes. In Japanese culture, leaving food on your plate (known as mottainai, or wasteful) can be seen as disrespectful to the chef and the farmers who grew the ingredients. However, portion sizes are usually reasonable. If you are full, it is polite to apologize and say “Oishikatta desu” (It was delicious).
Can I find vegetarian versions of these dishes?
It can be challenging. Many Japanese dishes, even those that look vegetarian, use dashi (fish stock) as a base. For Okonomiyaki and Monjayaki, you can often request no meat or seafood toppings, but you must ask if the batter contains dashi. Vegetable tempura and tofu dishes are your safest bets, but always check with the staff.
How do I eat with chopsticks if I’m not good at it?
Don’t panic. Japanese hosts are generally forgiving of foreigners who struggle with chopsticks. However, avoid passing food from chopstick to chopstick (this mimics a funeral rite) and never stick your chopsticks vertically into a bowl of rice (an offering to the dead). If you are really struggling, it is acceptable to ask for a fork or spoon in casual restaurants.
What is the difference between Izakaya and a regular restaurant?
An Izakaya is essentially a Japanese gastropub. It is a casual place for drinking and sharing small plates of food (like tapas). A regular restaurant (shokudo or specialty shop) usually focuses on set meals or a specific type of dish (like a ramen shop) where you eat your own portion and leave.
Unlock the Real Taste of Japan
The next time you find yourself browsing a Japanese menu, resist the urge to order the familiar. Seek out the bubbling hot pots, the savory pancakes, and the regional specialties that define the local flavor. Whether it is the garlic-punch of Motsunabe or the comforting warmth of Ochazuke, these underrated dishes offer a genuine taste of Japan that goes far beyond the tourist trail.
