Japan
Food Safety Tips
Essential food safety information to help you enjoy Japan's cuisine safely and confidently.
Be cautious with raw fish (sashimi)
While Japan has excellent food safety standards, raw fish can still pose risks for some individuals, especially those with compromised immune systems.
Fugu (pufferfish) should only be eaten when prepared by licensed chefs
Fugu contains deadly toxins and must be properly prepared by licensed, trained chefs. Only eat at reputable, licensed restaurants.
Tap water is generally safe to drink
Japan has excellent water quality in most areas, and tap water is safe to drink. Bottled water is also widely available.
Dietary Options
vegetarian
LOW AVAILABILITYTraditional Japanese cuisine often incorporates fish stock (dashi) in seemingly vegetarian dishes. Look for specialized vegetarian restaurants, particularly in larger cities. Many restaurants now understand "bejitarian" (ベジタリアン) and can accommodate requests.
vegan
MEDIUM AVAILABILITYWhile traditional dishes often contain dashi or other animal products, vegan options are growing in popularity, especially in major cities. Look for: 1) Shojin ryori (精進料理) - traditional Buddhist temple cuisine, 2) Modern vegan restaurants in Tokyo, Kyoto, and Osaka, 3) Indian restaurants with vegan options, 4) Specialty cafes marked as "biigan" (ビーガン). Some convenience stores now stock clearly marked vegan items.
gluten-free
LOW AVAILABILITYSoy sauce contains wheat, and many dishes incorporate it. Rice is gluten-free, but cross-contamination may occur. Communicate your needs clearly.
Common Allergens
Seafood
HIGH PREVALENCESeafood is fundamental to Japanese cuisine and appears in many forms, including as hidden ingredients (e.g., dashi, fish sauce).
COMMONLY FOUND IN:
Soy
HIGH PREVALENCESoy is ubiquitous in Japanese cuisine in various forms.
COMMONLY FOUND IN:
Wheat
HIGH PREVALENCEWheat is common in noodles, tempura batter, and soy sauce.
COMMONLY FOUND IN:
Eggs
MEDIUM PREVALENCEEggs appear in various Japanese dishes.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Japan's food culture for travelers.
Sushi
Vinegared rice combined with various ingredients, especially seafood. Ranges from simple nigiri (fish on rice) to complex maki rolls.
Ramen
Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and topped with ingredients such as sliced pork, nori, and green onions.
Tempura
Seafood or vegetables that have been battered and deep-fried. The batter is light and crispy, made with cold water and minimal mixing.
Kaiseki
Traditional multi-course Japanese dinner with meticulous preparation and beautiful presentation. Each dish is an art form, highlighting seasonal ingredients.
Wagyu Beef
High-grade Japanese beef known for its marbling, tenderness, and rich flavor. Often served as steak, shabu-shabu, or sukiyaki.
Okonomiyaki
Savory pancake containing a variety of ingredients such as cabbage, meat, and seafood, topped with okonomiyaki sauce, mayonnaise, and bonito flakes.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Japan's diverse culinary traditions.
Takoyaki
Savory ball-shaped street food from Osaka filled with diced octopus, tempura scraps, and green onion, topped with takoyaki sauce, mayonnaise, and bonito flakes.
Allergens:
Onigiri
Triangular rice balls wrapped in nori seaweed with various fillings like umeboshi (pickled plum), salmon, or tuna - the ultimate Japanese convenience food perfect for picnics and travel.
Allergens:
Katsudon
A comforting rice bowl topped with breaded pork cutlet, onions, and egg simmered in dashi broth - traditionally eaten by students before exams for good luck.
Allergens:
Yakitori
Skewered and grilled chicken pieces seasoned with salt or brushed with a sweet-savory tare sauce, typically enjoyed with cold beer at izakaya (Japanese pubs).
Allergens:
Matcha
Finely ground powdered green tea central to Japanese tea ceremony, now popular in various desserts and beverages, offering a distinct earthy flavor and vibrant green color.
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Japan.
Kansai (Osaka)
Known as "Japan's kitchen," Osaka's food culture emphasizes strong, bold flavors and hearty portions. Street food abounds, with vendors shouting "irasshaimase" to attract customers. The region's merchants historically developed a food culture that values taste and satisfaction over elaborate presentation.
Cultural Significance:
Kansai's "kuidaore" culture (eating until you drop) reflects the region's merchant history and love of good food at reasonable prices.
Signature Dishes:
- Takoyaki
- Okonomiyaki (Osaka-style)
- Kitsune Udon
- Kushikatsu
Key Ingredients:
Kanto (Tokyo)
Tokyo's cuisine reflects its status as Japan's capital, featuring refined versions of dishes from around the country. The cuisine tends toward darker colors, deeper flavors, and stronger seasonings than Kansai. As a political and cultural center, Tokyo's food scene combines tradition with constant innovation.
Cultural Significance:
Tokyo's cuisine reflects its samurai history with efficiency and precision, contrasting with Osaka's merchant-influenced abundance.
Signature Dishes:
- Monjayaki
- Edomae Sushi
- Tokyo-style Ramen (shoyu)
- Chanko Nabe
Key Ingredients:
Hokkaido
Japan's northernmost island is known for exceptional seafood, dairy, and agricultural products thanks to its cooler climate and vast open spaces. Hokkaido cuisine emphasizes fresh, high-quality ingredients with simpler seasonings to let natural flavors shine.
Cultural Significance:
Hokkaido's cuisine developed later than other regions, with significant influence from Western and Russian food traditions mixed with Japanese techniques.
Signature Dishes:
- Soup Curry
- Genghis Khan (lamb BBQ)
- Seafood Donburi
- Miso Ramen
Key Ingredients:
Kyushu
The southernmost main island has a diverse food culture varying by prefecture. The region is known for rich tonkotsu ramen, distinctive noodle dishes, and influence from nearby Asian countries. Its warm climate supports unique agricultural products and a variety of citrus fruits.
Cultural Significance:
As Japan's gateway to mainland Asia throughout history, Kyushu's cuisine shows influences from Chinese, Korean, and Portuguese culinary traditions.
Signature Dishes:
- Tonkotsu Ramen
- Mentaiko (spicy cod roe)
- Mizutaki (chicken hot pot)
- Karashi Renkon (mustard-filled lotus root)
Key Ingredients:
Sweet Delights & Desserts
Indulge in Japan's traditional sweet treats and desserts.
Dorayaki
Region: Nationwide
Sweet pancake-like patties filled with red bean paste (anko), creating a delicious sandwich-style treat beloved throughout Japan and featured in popular culture including the Doraemon anime series.
Mochi
Soft, chewy rice cakes made from glutinous rice that's pounded into a paste and molded into various shapes. Often filled with sweet fillings like red bean paste or eaten in savory dishes.
Taiyaki
Region: Nationwide
Fish-shaped cakes filled with sweet red bean paste, chocolate, custard, or other fillings. The crisp outer layer contrasts with the soft, sweet filling inside.
Wagashi
Traditional Japanese confections often served with tea, featuring delicate designs inspired by nature and changing with the seasons. Typically made from plant-based ingredients like mochi, anko, and fruit.
Kakigori
Shaved ice dessert drizzled with flavored syrups and sweetened condensed milk, sometimes topped with red bean paste, mochi, or fruit. Especially popular during hot summer months.
Explore Cities
Discover the vibrant food scenes in Japan's major cities.
