Located between historic Asakusa and Kappabashi Kitchen Street, during this cooking class in Tokyo you’ll learn to make two iconic Japanese dishes: succulent gyoza and comforting ramen. You’ll even make the ramen noodles from scratch!

Tokyo

Casual Cooking Classes

Make Your Own Ramen and Gyoza in Asakusa

Learn how to make ramen noodles from scratch at home, then add your finished noodles to three different ramen broths. From the classic soy sauce ramen to the delicate-tasting salt ramen and the punchier miso ramen–you’ll get to taste all three!

Osaka

Ramen Class with Handmade Noodles and 3 Ramen Types

Learn how to make soy-sauce based ramen during this cooking class in Osaka! Yoko, a certified food coordinator and licensed guide will teach you her recipe for this iconic dish, as well as how to make gyoza (pan-fried dumplings). 

Ramen and Gyoza Cooking Class in Osaka

Kanagawa

Ninomiya Ramen and Gyoza Cooking Class

Family-friendly

Gluten-free

Halal

Kosher

Pescetarian

Pet-friendly

Stroller Accessible

Vegan

Vegetarian

Wheelchair Accessible

Either homemade or easily picked up from a convenience store or specialty store, bento boxes are beautifully presented packed lunches in Japan, tasty goodies organized into different sections of a box and divided into separate compartments. A compact lunch to eat on-the-go, the word bento was taken from the Song Dynasty Chinese slang term for “convenient.” Indeed, bento boxes are easy to make and easily carried to school or work, but the uniqueness comes from the careful presentation of bento boxes, usually balancing an array of colors and ingredients to make a very appetizing and nutritious meal. Boxes can be made from disposable plastic to hand-crafted lacquerware, usually including rice or noodles, and your favorite morsels of meat and vegetables.

This dish is historically rooted in Japanese cuisine since the Kamakura Period, and is now a regular staple meal. Popularly eaten during the intermission of a kabuki show or noh performance, bento boxes are also perfect to bring along for a picnic, particularly handy for a day trip or hanami (cherry blossom viewing party). Children enjoy kyaraben, decorative bento boxes designed to look like colorful characters from anime series or manga comic books. Bentos sold at train stations showcasing local produce are known as ekiben, featuring aesthetically pleasing snacks like Kyoto’s gorgeous vegetables or anago (conger eel) from Hiroshima. Widely eaten in Japanese cuisine, join a bento cooking class to make your own cute kyaraben, or enjoy a tasty local bento on a lunch stop during a food tour. Luxurious or homemade, bento boxes are far beyond your average packed lunch.

A bento is a delicious packaged lunch box that’s a typical takeaway meal in Japan. Find bento-related experiences, restaurants, information, and more on byFood! 

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Bento

Featuring small compartments filled with a range of beautiful bites to eat, a bento is an aesthetically pleasing and delicious packaged lunch box that’s a typical takeaway meal in Japan. 

Simple in its recipe but concentrated in flavor, dashi soup stock is a key element that’s commonly used in many areas of Japanese cooking. A part of Japanese cuisine for hundreds of generations, most traditional dashi recipes are made from simmered kombu (kelp) and katsuobushi (bonito flakes). The striking but unusual flavor unlocked from standard dashi is attributed to being the fifth flavor of umami, giving an indulgent savory kick to a variety of classic Japanese dishes. Common dashi variations include kombu dashi (simmered kelp), niboshi dashi (made from small dried sardines, also sometimes used as a katsuobushi substitute), and dried shiitake mushroom dashi. 

Dashi is incredibly versatile, it can be used as a base flavor in noodle broths and miso soup, or it can mixed into savory batters for okonomiyaki and takoyaki. While the significance of dashi in Japanese cuisine has not declined, instant dashi has become more widely used in recent years, greatly replacing dashi that’s homemade from scratch. Dashi is used to create the backbone of so many dishes in Japanese cuisine; it’s almost unavoidable, a complex and quintessential cooking broth that brings depth to traditional dishes in Japan. Learn the secrets of dashi in a delicious Japanese cooking class or become a dashi expert at an ultimate dashi tasting session. Discover dashi in-depth and join one of our Japanese food experiences for a hit of umami flavor.

Dashi is the umami soup stock that forms the backbone of Japanese cuisine across the country. Find dashi-related experiences, restaurants, information, and more on byFood! 

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Dashi

Simple yet essential for a kick of umami flavor, dashi is the almighty soup stock that forms the backbone of Japanese cuisine.

A simple concept that’s diverse in its toppings, donburi is a classic Japanese meal made from your favorite ingredients served over rice. In an array of styles using meat, fish, or vegetables, donburi-mono is the term for these various rice bowl dishes, where according to the region, season, and ingredients, different varieties of donburi are served throughout Japan. For example, a fluffy bed of rice matched with crunchy tempura pieces makes for a tasty tendon, while the classic Japanese fast food, gyudon, consists of a stew of onions and tender sliced beef in sweetened soy sauce. A hearty fill that’s always comforting, other popular donburi bowls include oyakodon (a “mother and child” donburi) made with chicken and eggs, or katsudon, a variation using deep-fried pork cutlet, eggs, and onion slices.

Meanwhile, rice beds laden with soft pieces of eel mark a delicious unadon, and kaisendon (a.k.a. seafood donburi) features seafood slices and raw cuts of fish, with each prefecture flaunting a regional specialty. The donburi list goes on, each a unique dish that’s always delicious. Put together in home kitchens or served in restaurants across the country, it’s a bowl of rice with food on top, simple as that, yet somehow both new toppings and old favorites make them even more delicious than you could imagine. Create your own donburi using tempura or sashimi during a home-style Japanese cooking class, or discover your new favorite flavor while enjoying a donburi lunch on a food tour. Simple yet comforting, donburi are effortlessly tasty every time.

Donburi is a classic Japanese rice bowl topped with a variety of ingredients. Find donburi-related experiences, restaurants, information, and more on byFood! 

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Donburi

Whether it be topped with a pork cutlet, freshly sliced seafood, or fine strips of beef simmered in a sweet soy broth, a donburi rice bowl never disappoints.

Japan’s riskiest dish might be frightening for some, but the idea of eating poisonous pufferfish gives others a rush. A dangerously delicious local delicacy, pufferfish is known as fugu in Japanese, famous for its incredible texture and unique flavor. Fugu can be cooked in a variety of ways: smoked, seared, fried, or thrown into a hot pot, but it is best eaten raw. Using exceptionally thin knife blades, fugu can be enjoyed as finely sliced sashimi, strangely textural and ghostly translucent. As the toxic areas of the fish must be skillfully removed, only licensed restaurants can sell fugu in Japan, a fish that is deadly poisonous if not prepared absolutely precisely. People in Japan have been challenging themselves with fugu for well over 2000 years, risky business that’s too tasty to pass up.

Big pufferfish balloons mark the entrances of specialty restaurants in Osaka. This delicacy doesn’t come cheap, but it’s a culinary wonder that’s prized in Japan. In order to prepare pufferfish in Japan, chefs are required to have a minimum of three years of professional training. For foodie adrenaline junkies, brave a dining experience with us to taste fugu at a qualified restaurant in Osaka, or learn about fugu sashimi in-depth during a fish cutting class in Tokyo. Don’t fear the fugu, delicate sashimi from poisonous pufferfish is a major delicacy, but only in Japan.

A delicacy that’s unique to Japan and prepared with the utmost precision, fugu (pufferfish) can be served fried, in a hot pot, or as sashimi. Find fugu-related experiences, restaurants, information, and more on byFood!

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Fugu

A delicacy that’s unique to Japan and prepared with the utmost precision, fugu (pufferfish) is often served as thin slices of sashimi. 

Neatly folded and filled with a delicious mishmash of meat, vegetables, and seasonings, gyoza are iconic Japanese dumplings, ever-popular and always delicious. Most commonly served pan-fried as yaki-gyoza (juicy inside with a bottom that’s perfectly crispy), gyoza are eaten deep-fried as age-gyoza or are boiled in water or a light broth. A cheap but tasty snack, gyoza make for an ideal izakaya appetizer or a nice snack to accompany a bowl of piping hot ramen. Succulent gyoza were introduced from China after the Second Sino-Japanese War, adapted from the Chinese dumpling, “jiaozi.” Commonly found in “chuka ryori” restaurants (selling Japanese-style Chinese cuisine) gyoza have grown into a classic dish in Japan, famously crispy and golden brown. Chewy yet soft, they are best when dipped in vinegar and soy sauce, and you can also add a touch of chili and sesame oil for a next level flavor hit. 

Consumed in a frenzy in Hamamatsu (Shizuoka Prefecture) and Utsunomiya (Tochigi Prefecture), these two cities compete for the country’s highest annual gyoza consumption. Both are home to a number of specialty restaurants, selling unconventional gyoza ranging between mushroom or “shiso” perilla leaf fillings or tandoori chicken flavor, even with cheesy gyoza fondue dishes! Learn how to make ramen and gyoza during a cooking class (vegan options available!) or taste gyoza with a beer during an izakaya bar hopping tour. Extra juicy and conveniently bite-sized, gyoza are more than your average dumpling.

Gyoza are juicy bite-sized dumplings! Learn to make it during a gyoza cooking class, enjoy it on a street food tour, or join another gyoza experience in Japan!

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Gyoza

A popular snack at izakaya and Chinese restaurants, plump gyoza are Japan’s juicy bite-sized dumplings that pack a big flavor hit. 

A classic type of donburi rice bowl dish, gyudon is made with thinly sliced beef strips and plenty of onions; it’s a popular Japanese comfort food served over rice. Simmered together in a semi-sweet sauce made with dashi stock, soy sauce, and mirin (sweet cooking sake), gyudon is simple yet infinitely delicious, a meal that’s nutritious, filling, and quick to prepare. Conceptualized around the Edo Period, gyudon evolved from hot pot ingredients dished out over rice, to the Kanto region’s gyunabe (beef hot pot), and eventually becoming the modern gyudon. Particularly likened to sukiyaki, the flavor of this signature hot pot of salty-sweet broth with stewed beef and vegetables added to a rice bowl served as the humble beginnings of gyudon. 

Always comforting and satisfying, gyudon is now a typical dish sold at fast food chains throughout Japan. Salarymen heading home from the office stop in for a quick meal, and students enjoy eating a hearty gyudon for a reasonable price. To add a level of creaminess, crack open a raw egg or mix through an onsen tamago (soft-poached egg) to coat the meat and seep down into the rice. You can top it off with pink pickled ginger and a shake of shichimi (ground chili pepper flakes), or add some negi (green onions) for a hint of freshness. Discover how to make it in a home cooking class or join a food tour to discover delicious gyudon options other than Matsuya and Yoshinoya!

Gyudon is a Japanese comfort food made with sautéed beef and onions over rice. Find gyudon-related experiences, restaurants, information, and more on byFood!

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Gyudon

A satisfying fast food in Japan, gyudon is a rice bowl topped with thin beef slices and onion simmered in a sweet soy sauce, a comforting and tasty meal every time.

Higashi is a dry style of Japanese sweet, beautifully-shaped sugary pops of color that are commonly served during a traditional tea ceremony. Perfect to balance out the bitterness of Japanese tea, higashi sweets such as carefully-pressed Rakugan and Uchimono are made from finely ground sugars. Typically colored in an iconic pastel palette, these bite-sized pieces sometimes incorporate different types of flour into the recipe (like rice flour or soybean powder) and are then carefully hand-pressed into molds, traditionally carved from wood. Always intricately designed, the elegant shapes for higashi often take inspiration from the seasons, featuring assorted flowers, fruits, and other delicate motifs. Subtle in their sweetness and crumbly in texture, these tiny pops of color are like edible works of art made from sophisticated traditional techniques. 

Sometimes the term higashi is used to cover a broader range of dry traditional snacks. This category of wagashi includes konpeito sugar candies and crunchy senbei rice crackers, but it most commonly refers to dry hand-pressed candies. Top-quality higashi is most commonly made from wasanbon, a premium, highly-refined Japanese sugar. The dryness of higashi allows them a longer shelf-life, particularly in comparison to “raw” style Japanese sweets such as <a href="https://www.byfood.com/blog/travel-tips/the-beginners-guide-to-mochi">mochi</a> (pounded rice cakes). Amuse your taste buds and try some higashi by joining an authentic tea ceremony experience, or learn how to them for yourself during a cooking class. Made with basic ingredients, but full of sweet flavor, higashi are best enjoyed with a bitter cup of Japanese tea.

Colorful higashi are traditional dry Japanese sweets that are often served during the Japanese tea ceremony. Find higashi-related experiences, restaurants, information, and more on byFood!

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Higashi

Delicately hand-pressed works of art, colorful higashi are traditional dry Japanese sweets that are often served during the traditional Japanese tea ceremony. 

The Japanese love a good drink so it should come as no surprise that they take their izakaya (Japanese pub) food seriously. Addictingly tasty bar snacks accompany classic Japanese drinks like whisky highballs, nihonshu (sake), umeshu (plum wine), and beer. Typical Japanese izakaya food include yakitori (grilled chicken skewers), hokke (grilled mackerel), tamagoyaki (Japanese rolled omelet), karaage (crispy and succulent Japanese fried chicken), and tempura (battered and fried seafood and veggies). Agedashi tofu, fried tofu with a crisp exterior and smooth interior, is another classic izakaya food, as is gyoza, Japanese pan-fried dumplings stuffed with juicy meat. But Japanese izakaya food are not just limited to fried and grilled snacks. There are also lighter and fresher options such as salted edamame, crunchy raw cabbage, and sashimi, which are perfect for snacking on in between gulps of cold, refreshing beer. 

During the food experiences below, you will be shown the ropes of ordering Japanese izakaya food. You’ll eat like a local, tasting Japan’s izakaya specialties. Although they come on small plates, Japanese izakaya food are perfectly sharable, so order up a variety for the whole table with your next round of drinks!

Snack on Japanese izakaya food like gyoza, fried chicken, and edamame as you sip beer, whisky, and sake! Find izakaya food-related experiences, restaurants, information, and more on byFood!

All About Izakaya Food | Experiences, Restaurants, Products and More| byFood

Izakaya Food

Snack on Japanese izakaya food like gyoza, fried chicken, and edamame as you down ice cold beer, Japanese whisky, and plum wine! The options are never ending but the night is young; you might just get to try them all!

Locally brewed since the 19th century, Japan’s beer scene is diverse as it is plentiful, producing delicious flavors with astounding quality. It’s no wonder that beer is the lifeblood of the nation, usually the drink of choice for the first round at izakaya (Japanese gastropubs) nationwide. Beginning in the 17th century, beer in Japan was influenced by Dutch traders, later gaining traction around the Meiji period once Japan was fully opened to the world. The home of craft beer in Japan, Kirin opened up its brewery in Yokohama, soon followed by Sapporo beer from Hokkaido, and later Okinawa’s Orion released its American-style summer beer, a tropical brew enjoyed all year round. The rest is history, now with Asahi and Suntory as huge players in the game, pouring typical pale-colored lagers, each with a classic taste. Japanese beer remains unmatched in quality for price. 

Microbreweries have continued to pop up throughout Japan in recent years, elevating beer culture, paired with innovative Japanese cuisine. Pick one up from a convenience store or pop it out of a vending machine, cheers with colleagues at an izakaya, or enjoy a cold one at a classy rooftop bar. Brewed from high-quality malts and Japan’s pure flowing waters, beer fuels daily life in Japan from local pubs to the poshest parties, with a range of prefectural breweries producing different styles. Many Japanese beers are not only made from barley malt, hops, and water, but often incorporate an element of rice for clarity and crispness. Discover the best local beers at a brewery tour or drink beer while hopping through the most hidden bars in Tokyo. Dangerously easy to drink, say cheers with a beer and join one of our unforgettable drinking experiences in Japan.

Join bar-hopping food tours, izakaya dining experiences, or beer tastings in Japan. Find japanese beer-related experiences, restaurants, information, and more on byFood!

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Japanese Beer

Delicious, diverse, and unmatched in quality, Japanese beer flows freely throughout the nation, ranging from craft beers and microbreweries to Okinawa’s Orion and Sapporo brewed in Hokkaido.

A longtime favorite dish in Japan, Japanese curry was adapted from influences of Indian cuisine during the Meiji Period, a filling meal that’s popular for its intense flavor and hearty spice. Introduced by the Imperial Japanese Navy to prevent vitamin B deficiencies, in its early days, exotic French-inspired curry roux was made using imported British curry powder. Japanese curry is now recognized as yoshoku, a Western-style dish that’s since been modified to better suit Japanese tastes. Maintaining popularity today, the Japanese Maritime Self-Defense Force still eats curry every Friday, with coastal regions like Hiroshima Prefecture specializing in local curry varieties. 

Typically served with vegetables and your choice of protein (make scrumptious katsukare by adding deep-fried pork cutlets), curry rice features curry roux generously ladled over a fluffy bed of Japanese rice, while curry udon uses noodles instead. For a quick curry fix, karepan or “curry bread” consists of a plump dough filled with curry then baked or deep-fried, sold at convenience stores and bakeries. Completely in a league of its own, Hokkaido’s soup curry is another popular spin-off dish, a watery version peppered with secret spices and served with plenty of local vegetables. Join a Japanese home cooking class and learn how to make curry from scratch or enjoy the best backstreet Japanese curry during a local food tour. After just one spicy spoonful, you’ll understand why it’s one of Japan’s most popular dishes.

Japanese curry is a comfort food with many forms: curry bread, pork katsu curry, and curry udon. Find japanese curry-related experiences, restaurants, information, and more on byFood!

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Japanese Curry

Spicy and full of heart, Japanese curry has been one of the most popular dishes in Japan since its early conception, reinventing Indian curries with British curry powder. 

Enriched with the pillars of miso, sake, dashi, and soy sauce, Japanese home cooking covers all kinds of dishes in Japanese cuisine. Japanese home cooking is incredibly diverse, including delicious rice bowls, hearty noodle dishes, flavors like teriyaki, and group meals such as hot pots. The well-balanced foundation of a typical Japanese meal is rooted in the philosophy of ichiju sansai, meaning “one soup and three side dishes,” where the main dish and two sides accompany a bowl of rice (alongside some obligatory pickles). Japan’s prefectures incorporate their regional produce and seasonal offerings into local home cooking, incorporating fermented foods (good for the gut) and thoughtfully portioned ingredients containing revitalizing health benefits. 

Healthy and wholesome, a home cooked meal in Japan is created with side dishes working together harmoniously. Ohitashi, a mix of boiled greens like spinach, is a common Japanese side dish, served chilled and flavored with soy sauce; while vegetables in goma-ae are served coated with an addictive sesame sauce. Simmered vegetables like carrots and burdock root make for tasty kinpira gobo, and the wild seaweed-like hijiki features in Japanese home cooking, too. Check out our Japanese home cooking experiences below to discover the wonders of Japanese home cooking and the unique flavors found in kitchens throughout Japan. You could join a homemade Japanese cooking class, humble and balanced, or to eat like a local in a Japanese home dining experience.

Japanese home cooking is wholesome and healthy; built on rice, veggies, and fish. Find japanese home cooking-related experiences, restaurants, information, and more on byFood!

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Japanese Home Cooking

Humble yet wholesome, Japanese home cooking incorporates a wide variety of soups, sides, and mains, with homemade meals creating the foundation for flavor in Japan. 

Carefully crafted from the finest local waters and high-quality Japanese rice, sake broadly describes alcoholic rice wines in English, however, nihonshu is the official term for rice wine that’s traditionally produced in Japan. Served either warm or cold, sake is Japan’s national alcohol, a versatile beverage that’s also widely used in Japanese cuisine. Sake came to rise during the 10th century when temples and shrines brewed sake for religious offerings and ceremonies. Increasingly popular, sake production exploded during the Meiji period, continuing its cultural legacy into the modern era. Today, each prefecture boasts its own distinct sake varieties, altering brewing methods and local ingredients to create signature styles and flavors. 

Served at izakayas, restaurants, and specialty bars around Japan, this symbolic drink has long played a quintessential role in Japanese culture. A delicious part of daily life, sake is best shared with family and friends. Crafted en mass but maintaining excellent quality, Japan’s top three sake-producing areas are Fushimi in Kyoto, Nada in Kobe, and Saijo in Hiroshima, constantly competing for even greater fame throughout the country for their exceptional brews. Explore one of these districts with a local sake brewery tour, learn in-depth about ingredients and recipes from a range of products at a sake tasting event, or sip on your new favorite during a bar hopping adventure. Uncap the secrets of Japanese sake and check out our sake experiences for a drink you’ll never forget.

Served warm or cold, sake (or “nihonshu”) is Japan’s national alcohol. Find japanese sake-related experiences, restaurants, information, and more on byFood!

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Japanese Sake

Raise your glass to Japan’s signature alcoholic drink, sake, the nation’s beloved rice wine brewed from high-quality water and regional Japanese rice. Kampai!

When it comes to Japanese street foods, the crucial word to know is “Yaki” (焼), meaning “to grill.” It’s the base for tasty compound words like takoyaki (octopus balls), okonomiyaki (savory Japanese pancake), yakisoba (stir-fried noodles), taiyaki (a sweet cake filled with red bean) and more! The word “yaki” brings to mind all things griddled up hot and fresh in front of your eyes.

Japanese street foods vary by region, with each area of Japan producing its own unique festival foods and portable bites, but there are several famous street foods available nationwide. You can’t talk about street food without mentioning takoyaki, those crispy-on-the-outside and gooey-on-the-inside molten balls of batter filled with pieces of octopus. Hailing from Osaka, they’re a fan favorite among the variety of Japanese street foods, topped with a tangy and sweet sauce and katsuobushi (dried fish flakes) that sway from the residual heat of the takoyaki. There’s also the previously mentioned yakisoba and okonomiyaki, as well as foods like fish cakes and tamagoyaki (a sweet rolled omelet) which are classic fish market dishes. 

As for dessert, there are a number of Japanese street foods to satisfy a sweet tooth! Taiyaki is a sweet (and Instagrammable) fish-shaped cake traditionally filled with sweet red bean paste. There are also custard cream, matcha, and even ice cream versions! Crepes and other cute sweets are a must-eat in Harajuku while ningyoyaki (sweet bean-filled cakes that are made in various shapes) is a staple of Sensoji Temple. Discover the diverse food landscapes of regional Japan through the variety of Japanese street food experiences below!

Irresistible Japanese street food beckons from covered shopping streets, temple grounds, and colorful festivals. Find japanese street food-related experiences, restaurants, information, and more on byFood!

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Japanese Street Food

The aroma wafts across the street… the savory tanginess of okonomiyaki, the honeyed cake-like scent of taiyaki. Irresistible Japanese street foods beckon from covered shopping streets, temple grounds, and colorful festivals.

There are many types of Japanese tea: roasted, nutty, floral, earthy, herbal, hot, cold, you name it. A few major varieties include matcha (powdered Japanese green tea used in tea ceremony or “chado”), hojicha (a decaffeinated roasted Japanese tea with a nutty aroma), mugicha (a summertime tea made with roasted barley, often served cold), and genmaicha (green tea mixed with roasted rice). As an umbrella term, Japanese green tea is usually referred to as “ocha” or “nihoncha.” But there are also a variety of regional Japanese teas, such as Ujicha (from Uji, Kyoto) and Yamecha (from Yame, Fukuoka) which are famous nationwide for their high quality. No matter the variety, Japanese tea is usually unsweetened so the natural flavors (and health benefits) can shine through. 

Japanese tea has been consumed for over 1,000 years. Tea was introduced from China and was touted to the wealthy upper-class as a medicinal product with numerous health benefits. Later, Japanese tea became a part of the ritualized Japanese tea ceremony which was influenced by Zen Buddhism and usually accompanied by wagashi (Japanese sweets). Now, Japanese tea is a beverage enjoyed daily all across Japan. There’s an enormous variety of Japanese tea to be explored! Why not join a Japanese tea tasting to discover the characteristics of different types of tea or find out how it is farmed and processed during a tea picking experience? Check out the experiences below and immerse yourself in the aromas of Japanese tea!

Matcha and sencha and mugicha, oh my! Japanese tea is much more than your basic green tea. Find japanese tea-related experiences, restaurants, information, and more on byFood!

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Japanese Tea

Matcha and sencha and mugicha, oh my! Japanese tea is much more than your basic green tea. 

Highly sought after outside Japan, Japanese whisky is known for its experimental approach and premium quality, distilled from a mash of malted barley and the purest local waters. Sourced from fresh mountain reserves or low-lying natural springs, Japanese whisky is barrel-aged for a minimum of three years and only made in Japan. A sophisticated drink that’s astonishingly affordable, Japan has put its own proud spin on Scottish whisky since its production began in Japan in 1870. Yamazaki was Japan’s first commercial distillery which opened in 1927, owned by Osaka Prefecture’s Japanese liquor giant, Suntory. Suntory’s famous whisky is rivaled by Hokkaido’s Nikka whisky, and the two giants have a long-running battle for nation-wide whisky glory. 

Meanwhile, other smaller distilleries throughout Japan also produce high-quality single malt whiskies in a range of unique styles and flavors. When it comes to fermentation and blending, Japanese distilleries typically blend different varieties in-house, a system used to create a broader range of products rather than a single signature whisky. High-proof and high-quality, order a mizuwari (two parts water to one part whisky), a classic highball (whisky and sparkling soda), or enjoy whisky on the rocks. Explore a whisky distillery during a tasting experience and compare different barrels and styles, or clink whisky glasses with new friends at an izakaya pub crawl. Check out our Japanese whisky experiences to discover Japan’s finest locally-made liquors.

Explore a whisky distillery, join a whisky tasting, or clink glasses with locals at an izakaya pub crawl. Find japanese whisky-related experiences, restaurants, information, and more on byFood!

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Japanese Whisky

Take the edge off with a sip of impeccable Japanese whisky, distilled with precision from malted barley and the purest local waters, only made in Japan. 

Incorporating elements of the seasons, kaiseki cuisine ( Japan's traditional multi-course meal) is crafted with high-quality ingredients and attention to detail. In elegant banquet-style dining, several individual kaiseki ryori dishes are served, each featuring a range of colors, textures, and cooking methods, to create culinary harmony across this luxurious sensory overload. Evolving over a number of centuries, kaiseki cuisine is said to have been born in Kyoto. From beginnings in formal banquets for the aristocracy during the Heian period, kaiseki was later influenced by Buddhist monks’ ritualistic vegetarian cuisine, and continued its development through the rise of the tea ceremony, by slowly adding food to the proceedings. 

The pinnacle of high-class dining in Japan, kaiseki is the country’s representative haute cuisine. Multiple courses are beautifully crafted by a trained chef using local and seasonal ingredients, creating a holistic dining experience. Focusing on freshness, balanced visual aesthetics, and flavor, kaiseki is certainly a feast for the senses, where wholehearted hospitality meets impeccable food. Modern kaiseki has redefined Japanese cuisine; this fine art of dining is an immersive and unique experience, only in Japan. Learn about the different essential dishes of kaiseki and make your kaiseki cuisine in its birthplace of Kyoto, or experience world-class kaiseki dining in one of the top restaurants in Tokyo. Relish in the beauty and flavor of this traditional feast and join one of our kaiseki experiences for a seasonal meal you’ll never forget.

Kaiseki is Japan’s representative haute cuisine, the pinnacle of upscale dining. Find kaiseki-related experiences, restaurants, information, and more on byFood!

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Kaiseki

Refined in both flavor and aesthetics, kaiseki cuisine is a seasonal feast for the senses. Japan’s high-class banquet dining uses local ingredients, traditional craftsmanship, and honest hospitality to create the finest multi-course meal. 

Combining two of the country’s staple foods to make an effortlessly delicious dish, kaisendon brings succulent sashimi slices together with a humble bowl of rice. Maximizing easy access to seafood, kaisendon in Japan is textural and fresh, a rice bowl dish that falls under the donburi family of Japanese cuisine. Topped with fatty tuna or neon-fleshed salmon, salty mackerel or squishy squid, each piece of sashimi is sliced with precision by an experienced chef, delicately laid over a fluffy bed of Japanese rice. A meal that’s both fresh and comforting, a kaisendon topped with luxurious crustaceans, shrimp, or raw fish makes for one of Japan’s incredible seafood culinary experiences.

With famously fresh fish, salmon roe, and winter crabs, Hokkaido guarantees a mean kaisendon, although adding the local delicacy of uni (sea urchin) is undeniably divisive. Kanazawa’s positioning by the Sea of Japan offers consistency in high-quality seafood catches, best enjoyed in the busy maze of Omicho Market, although unmatched by Toyosu, now the world’s biggest fish market in Tokyo. Eat an elaborate kaisendon on a market tour of Tsukiji, or learn how to put one together yourself at a seaside cooking class. Enjoyed with soy sauce and dab of wasabi, sashimi and rice in a kaisendon is unmissable, emphasizing Japan’s quality ingredients and freshness.

Fresh slices of sashimi over rice make for a luxurious kaisendon, a classic Japanese rice bowl. Find kaisendon-related experiences, restaurants, information, and more on byFood!

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Kaisendon

Sourced from the quality waters of the Sea of Japan or freshly fished from Tokyo Bay, succulent slices of sashimi over rice make for a seafood favorite in Japan: a luxurious kaisendon.

Incomparable to your average nugget, chicken karaage (a.k.a. Japanese fried chicken) is known for its consistently crunchy coating, yet with succulent meat on the inside. Although mostly synonymous with deep-fried chicken, technically speaking, karaage covers this particular style of deep-fried food in Japan as a whole. With links to traditional Chinese-style deep-fried foods, karaage generally includes various meats and fish pieces rolled in potato starch, followed by a seasoning marinade, then deep-fried to crispy perfection. Pick some up from street food stalls and convenience stores, enjoy them as a part of a home-cooked meal or in bento lunch boxes, karaage is incredibly popular as an appetizer or a meal. 

Chicken karaage has pleased the deep-fried needs of Japanese people since the 1920s. As legend goes, its popularity is said to have spread from a humble restaurant in Oita, Kyushu, the city that’s also now home to the annual Karaage Festival. Locally known as “zangi,” Hokkaido’s specialty spiced karaage is extra juicy, made from high-quality chicken that’s locally-bred. Meanwhile in central Japan, Nagoya’s purebred “cochin” meat from native chickens are considered the “Kobe beef” of Japanese chicken, also making for outstanding karaage. Perfectly matched with beer or some Japanese sake, try karaage at an izakaya during a bar hopping tour, or learn how to cook it for yourself during a karaage cooking class. Explore our food experiences with deep-fried karaage, because who could possibly pass up Japan’s fried chicken when it tastes this good?

Japanese karaage is fried chicken that is impossibly tender, crispy, and great with a beer. Find karaage-related experiences, restaurants, information, and more on byFood!

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Karaage

Made with a secret seasoning, juicy karaage is the epitome of all things fried in Japan, deep-fried chicken that’s impossibly tender and perfectly crispy. 

The center of the traditional Japanese tea ceremony, powdered matcha green tea continues to be a symbol of refinement and relaxation in Japan, long since tea culture was established through Zen Buddhism in the 12th century. Full of antioxidants, green tea is healthy but bitter, perfectly balanced by a bite of an elegant Japanese wagashi sweet. Once a traditional meeting place for elite aristocrats, the tea ceremony in Japan represents high sophistication in a peaceful moment of pleasure. Still honored as a humbling ritual enjoyed in tea houses and matcha cafes throughout Japan today, the meditative preparation process extends to the fine art of brewing, serving, and drinking matcha.

It’s lovingly produced around the country, however, the city of Uji (just to the south of Kyoto) produces some of the best matcha in Japan, boasting country-wide fame. Richly colored and intensely flavored, green tea leaves are dried and milled, with each regional variety showcasing a noticeably different style. Matcha is also used in a variety of desserts like <a href="<a href="https://www.byfood.com/blog/travel-tips/the-beginners-guide-to-mochi">mochi</a>, matcha ice cream, and wagashi sweets, but it’s also gained popularity in modern snacks such as Pocky sticks, Kit Kats, and signature Starbucks lattes. To experience a traditional tea ceremony in Tokyo or to taste high-quality matcha during a tea tour in Kyoto, join one of our immersive green tea experiences and be captivated by the culture of tea in Japan!

Matcha green tea is a symbol of refinement and relaxation, and is used for Japanese tea cermenoy. Find matcha-related experiences, restaurants, information, and more on byFood!

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Matcha

Rich in color and intense in flavor, matcha green tea serves as an iconic symbol of the Japanese tea ceremony, signifying refinement and sophistication in a cup. 

A combination of fermented soybean paste and dashi soup stock, savory miso soup is a simple yet indispensable element of traditional Japanese cuisine that’s been used for generations. Ancient military operations fed samurai warriors with miso soup as a part of their daily rations, an easy hit of protein during the Kamakura period that remains healthy and quick to make. Subtle in flavor and low in calories, 3 out of 4 people in Japan eat miso soup at least once every day. Fermenting time controls the intensity of miso paste, and with choices of shiromiso (white), akamiso (red), and mixed varieties, just add in some tofu cubes, green onions, or a slither of wakame seaweed and voila! Miso makes for a perfect soup to accompany almost any Japanese meal. 

Throughout Japan, regional specialties and seasonal recipes using miso vary depending on the prefecture. While Nagoya is known for being absolutely miso-mad, Hokkaido has famously developed high-quality miso (often matched with butter in locally-made ramen). Not only a humble soup, miso offers itself as a versatile ingredient that can be used to flavor nabe hot pots, as a concentrated glaze slathered over wagyu beef, or a thick dipping sauce to serve. Learn how to use this essential ingredient during a Japanese cooking class, or compare regional flavors at a miso tasting event; discover the magic of miso at one of our delicious food experiences.

Regional specialties and seasonal dishes using miso, fermented soy, vary across Japan. Find miso soup-related experiences, restaurants, information, and more on byFood!

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Miso Soup

Indispensable as one of Japan’s most classic flavors, a simple yet refined bowl of miso soup serves as an essential accompaniment to almost any typical Japanese meal. 

Curious and textural, <a href="https://www.byfood.com/blog/travel-tips/the-beginners-guide-to-mochi">mochi</a> is the word for Japan’s famous pounded rice cakes. A long-serving quintessential part of Japanese culture, mochi is made from glutinous rice which was initially introduced from China. Once a Shinto ritual offering of “food for the gods” in ancient Japan, mochi has also been a symbol for happy marriages and still retains strong ties to Japanese New Year. As rice is Japan’s staple food, mochi is now eaten on a day-to-day basis with the term covering all different styles and flavors, featuring seasonal influences and regional specialties. Mochi is used for both sweet and savory dishes, where pieces of mochi in savory okonomiyaki or a nabe hot pot become stretchy and gooey as they cook, while sweet chewy mochi often uses bean paste and sesame, or other vegan-friendly ingredients. 

From classic balls of strawberry daifuku mochi to sticky sakura mochi in spring, diverse mochi desserts extend to mochi ice cream and the unusual shiruko (silky mochi balls in a red bean soup). One of Japan’s most treasured traditional foods, join us and learn about the process of mochi making during a sweet mochi class. Taste bespoke mochi in a depachika (an underground food hall) or witness one of the fastest mochi pounders in Japan during a food tour. A street food dessert or a special souvenir, discover the wonders of mochi and check out our mochi experiences below.

Chewy, gooey, and stretchy, mochi comes in so many seasonal variations and is associated with Japanese holidays and festivals! Explore mochi experiences in Japan. Find mochi-related experiences, restaurants, information, and more on byFood!

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Mochi

Chewy, gooey, and stretchy, a historic culinary treasure in Japanese culture that’s made from the country’s number one staple food, pounded rice cakes known as Japanese mochi can be used in both sweet and savory dishes.

Monjayaki is commonly referred to as the Tokyo version of okonomiyaki, but it’s so unlike okonomiyaki that it really should be considered a separate category of Japanese food. Both monjayaki and okonomiyaki are grilled on a teppan (iron plate), but monjayaki has a completely different texture, made with a liquidy monjayaki batter that spreads quickly across the surface of the teppan, without the stability and structure of the typical Osaka okonomiyaki. Often, monjayaki is eaten partially cooked, right from the steaming hot teppan with an adorably tiny metal spatula. At restaurants, you can griddle up some monjayaki to share with all! Monjayaki-making is a fun communal activity for groups, as the molten hot monjayaki needs to be eaten quickly before it burns. It’s like the food version of “The Floor is Lava” game, but instead of avoiding the lava, you embrace it.

The cooking technique to make monjayaki is a little particular, so it’s best to go with someone who is well practiced in monjayaki-making or to ask the server for help. The basic steps include (1) grilling up the ingredients, (2) making the ingredients into a donut shape, (3) pouring the liquidy batter into the center and letting it cook, then (4) adding toppings and grilling until the edges have set and the center is still gooey. Then, whip out your tiny spatulas and dig in! There are a variety of monjayaki flavors and mix-ins, from cheese to pollock roe to shrimp. But don’t just read about it, join one of the food experiences below and practice grilling up the perfect monjayaki for yourself!

With contrasting textures of gooey and crispy, monjayaki is a dish unlike any other. Find monjayaki-related experiences, restaurants, information, and more on byFood!

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Monjayaki

While monjayaki often plays second fiddle to okonomiyaki (another style of Japanese savory pancake), the contrasting textures of gooey and crispy sure makes for a dish unlike any other!

The term nabe covers all hot pot dishes that are made in a large pot and enjoyed as a communal meal. Nabe can include all sorts of ingredients, from simmered fish cakes and meats to veggies and mushrooms. Oden is a fast food option commonly found in convenience stores during the winter. You can take your pick of ingredients from a variety of options like daikon, fish cakes, boiled eggs, imitation crab, and fried tofu, which are all simmered in a light broth of dashi and soy sauce. Another common type of Japanese nabe is sukiyaki, a stew of beef and veggies which are removed from the pot and dipped into raw beaten egg for a creamy texture to compliment the bold savory flavors. Udon noodles can also be added to the soup to soak up all of those complex flavors left over from stewing the meat and veggies. Chanko nabe is a different style of nabe which brings to mind the sumo wrestlers who eat it on a daily basis. It consists of sumo-size portions of meat, veggies, and fish, often accompanied by rice. Yet another type of nabe, motsu nabe, consists of pork or beef offal. And for the adventurous, there’s always fugu nabe (pufferfish hot pot), which has a mild flavor that pairs perfectly with the citrusy kick of ponzu sauce.

The Japanese have a saying, “mottainai,” which expresses regret about wastefulness (similar to “Waste not, want not”). Making a nabe at home is a great way to use extra vegetables, meat, and seafood. Leftover rice is also perfect for making a creamy and flavorful zosui (rice porridge) after all the tasty ingredients have been picked out the broth. With endless interpretations and versions, nabe never gets boring, especially during those chilly winter months. Why buy a pocket warmer when you can warm up with one of the nabe experiences below?

“Nabe” covers a variety of hot pot dishes from simmered oden to hearty chanko nabe. Find nabe-related experiences, restaurants, information, and more on byFood!

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Nabe

The umbrella term for Japanese hot pot dishes is “nabe,” covering a variety of classic winter dishes from slowly stewed oden to hearty sumo wrestler-style chanko nabe. There are endless versions of Japanese nabe to explore!

One of Japan’s many prominent soy-based products, natto is made from fermented soybeans, a culinary discovery from thousands of years ago which has since become a part of traditional Japanese breakfasts. Natto tends to be an acquired taste, as its texture is infamously sticky, stringy, and slimy. Sound yummy? Fresh from the packet, the yeast and bacteria naturally present in natto yields a powerful scent (some people describe the flavor reminiscent of fermented cheese). It’s certainly a pungent food that’s strange, but inexpensive, loved by some and detested by others. Regions in eastern and northern Japan tend to be fans of natto (although it does come down to individual preference), with Ibaraki Prefecture, just to the north of Tokyo, famous for its local natto and natto products. 

One of those bizarre foods that’s available “only in Japan,” natto bursts with health benefits and is packed with protein, probiotics, and dietary fiber. Fermented foods make up a significant part of the Japanese diet, so the healthy enzymes in natto work well together with miso and pickles. Mass-produced since the Edo period, natto is regularly consumed as a breakfast food in Japan, often eaten over rice with a raw egg. Although admittedly not for everyone, the texture and taste can be balanced using soy sauce and some spicy Korean kimchi, or with condiments such as wasabi, mustard, pickled ginger, or green onions. Check out our food experiences if you want to take on the challenge and taste this fermented superfood on your next adventure to Japan.

Natto, fermented soybeans, are an incredibly healthy Japanese superfood that are often eaten for breakfast. Find natto-related experiences, restaurants, information, and more on byFood!

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Natto

A curious yet classic Japanese breakfast item, these sticky fermented soybeans, called “natto,” are incredibly healthy; an ancient superfood that’s been a part of Japan’s cuisine for thousands of years.

A warming staple of Japanese households in winter, oden is a traditional Japanese dish that consists of various ingredients simmered together in a light dashi broth. Flavored with soy sauce, sake, and mirin, oden is midway between a soup and a hot pot, comforting if curious upon first encounter. Restaurants cook oden in stainless steel vessels, while families often use wide ceramic pots in their home kitchens. Tasty and nutritious, classic ingredients (however seemingly unidentifiable) include fish cakes, tofu, daikon radish, eggs, beef sinew, and konnyaku. Oden evolved from a dish called dengaku, which was tofu grilled on a stick with a dollop of miso, and later it was added to a soy sauce broth with other ingredients, a simple yet nourishing soup that eventually became oden.

Of course featuring regional varieties, Okinawa simmers local pig feet in a pork broth, Shizuoka Prefecture specializes in beef stock, while Nagoya can’t help but add miso to everything (oden included). Scoop your favorite oden pieces to-go at your local convenience store in winter, or buy it from specialty shops in hidden back streets. Embrace Japan’s winter soul food during an oden experience! Join a traditional Japanese cooking class to learn how to make home-style oden, taste it from a local street cart on a food tour, or try oden at a cozy izakaya during a bar crawl. Add a kick of mustard or chili paste, and it’s the perfect solution to a cold day.

A classic winter dish, oden warms the belly with simmered ingredients in broth. Find oden-related experiences, restaurants, information, and more on byFood!

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Oden

A comforting staple meal served during winter in Japan, oden warms the heart with your choice of simmered ingredients in a light broth; from fish cakes to tofu, just take what you like. 

Literally translating to “grilled as you like it,” a hearty slab of okonomiyaki is delicious and comforting, one of Japan’s best soul foods in the form of a savory pancake. Sometimes called “Japanese pizza,” okonomiyaki is a versatile dish mixing ingredients of your choice, perfectly grilled on a teppanyaki hot plate. Originally developed from a crepe-style pancake eaten during the Edo period, okonomiyaki became a typical Kansai specialty before World War II. Made from a batter of flour and cabbage, this cheap and filling meal gained popularity throughout the post-war period, continuing Osaka’s legacy of flavorful street food that’s now eaten everywhere across Japan. 

Hiroshima serves its own signature style of okonomiyaki using layered ingredients, best grilled with fresh local oysters. Sometimes packed with udon or soba noodles, jazz it up by adding premium wagyu beef, seafood pieces, or thinly-sliced pork; or try vegetarian okonomiyaki using <a href="https://www.byfood.com/blog/travel-tips/the-beginners-guide-to-mochi">mochi</a> and cheese. Thickly painted with semi-sweet soy sauce and a squiggle of creamy mayonnaise (an element from Osaka introduced during the 1940s), top it off with dancing katsuobushi (bonito flakes) and a dusting of dried seaweed. Join an okonomiyaki cooking class and learn how to layer Hiroshima-yaki or try your hand at flipping it like a pro. For a unique meal in Japan, book an intimate teppanyaki dining experience or a street food crawl to enjoy Japan’s tastiest okonomiyaki, just how you like it.

Okonomiyaki, meaning “grilled as you like it,” is Japan’s savory pancake. Find okonomiyaki-related experiences, restaurants, information, and more on byFood!

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Okonomiyaki

A savory pancake that’s hearty and comforting, okonomiyaki is a classic soul food in Japan made from a variety of delicious ingredients grilled your way on a hot teppanyaki barbeque plate. 

When bright yellow eggs beautifully folded into a fluffy omelet were ingeniously teamed with chicken fried rice (generously infused with ketchup), a modern Japanese favorite was born: omurice (or, “omuraisu”). A combination of the Western-style omelet and Japanese fried rice which was invented within the last 100 years, “omurice” is a Japanese loanword contracts the English words “omelet” and “rice.” It is a Western-style “yoshoku” dish, a foreign dish that’s been adapted to fit Japanese tastes. In fact, since the surge of Japan’s egg consumption following World War II, omurice is now one of the country’s most popular yoshoku dishes. Topped with a generous drizzle of creamy sauce or demi-glace, the omelet’s gentle creaminess pairs with the sweetness of the ketchup; it’s a match made in heaven. 

Omurice is enjoyed as a home cooked meal using leftover rice (a favorite meal for kids), but specialty restaurants and diners throughout Japan regularly offer this casual dish, too. A variant which uses yakisoba noodles instead of rice is “omusoba,” while “omutako” from Okinawa features a blanket of omelet over taco rice (an iconic Tex-Mex style dish that resembles a taco) or with hot dog sausages or ham stirred through. Simple and comforting, discover this delicious yoshoku dish during a food tour and see a velvety omelet unveiled, slit down the center and unfolding before your eyes. Alternatively, learn how to make this household classic dish during a home cooking class in Japan.

Omurice, the ketchup fried rice filled omelet, is a childhood comfort food in Japan. Find omurice-related experiences, restaurants, information, and more on byFood!

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Omurice

A fluffy yellow omelet delicately laid upon a bed of ketchup-infused rice, omurice is a fusion dish categorized as yoshoku (western-style cuisine), a modern Japanese favorite.

Also known as “omusubi” or “nigirimeshi,” the humble onigiri rice ball has long served Japan as a meal on-the-go, tiny compressed triangles that fit in your pocket. Sporadically documented throughout history, onigiri as we know them today were eaten during the Heian period, although, there’s archeological evidence of rice molding in Japan from over 2000 years ago. A convenient snack in Japan, onigiri are simply made of Japanese rice and nori (seaweed) wrapped around a wide range of fillings. There are classic flavors like salmon or tuna, or fillings of sweetened kombu (kelp), but for some snackers out there, the simple salty onigiri is inexplicably addictive, while others are committed to the classic tuna mayo. Tasty and functional, simple yet satisfying, onigiri are inexpensive, easy to make, and portable. 

From sour umeboshi (pickled plum) to stretchy natto soybeans, there is a range of diverse and divisive fillings available; exciting surprises lie in the center of the tidy seaweed packages. Try tasty tenmusu (a popular prawn tempura onigiri) in Nagoya or spam onigiri in Okinawa, or pick up an onigiri in Kyushu that’s filled with sweetened seaweed. Grab one that’s handmade at your local specialty shop, or pick up an onigiri from a konbini (convenience store). Even better, learn the onigiri making technique during a bento cooking class in Kyoto or discover Tokyo’s oldest onigiri shop during a food tour. A quintessential Japanese fast food, this tiny ball of bliss will satisfy anyone, anytime, anywhere.

Onigiri rice balls are simple and compact, Japan’s triangular snack to grab on the run. Find onigiri-related experiences, restaurants, information, and more on byFood!

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Onigiri

Seaweed and rice balls make a tidy package that can be picked up from convenience stores or hole-in-the-wall specialty shops. Onigiri rice balls are simple and compact, Japan’s triangular snack to grab on the run.

On New Year’s Day in Japan, it is common to celebrate by eating osechi ryori, the traditional Japanese New Year cuisine. Usually packaged in beautiful lacquered boxes (called jubako) that resemble stackable Japanese bento boxes, osechi ryori consists of many types of symbolic Japanese foods. Each food has a special meaning and eating them is supposed to bode well for the new year, representing wishes for good luck, wealth, health, and more!

One symbolic osechi ryori dish is kuromame, sweetened black soy beans. “Mame” means “bean” but also has a second meaning: “to work diligently.” Kuromame also represents good health in the new year. Another osechi dish, consisting of mashed candied chestnuts and sweet potatoes, is called kurikinton, which translates to “chestnut gold mash.” It represents prosperity and wealth. Datemaki is an osechi ryori dish which is quite similar to the rolled omelet, tamagoyaki, except it contains hanpen (a type of fish cake) in addition to eggs. Since datemaki is rolled into a scroll-like shape, it represents education and learning. And for couples, the osechi ryori dish called kazunoko (herring roe) represents fertility and children. There are many more types of osechi ryori, each with their own significance and meaning, which you can learn about in some of the osechi ryori experiences below! 

Why not ring in the new year by joining an osechi ryori cooking class or going on a Japanese New Year themed food tour? After enjoying osechi ryori, you’re sure to be blessed with a happy, healthy, and prosperous new year!

Osechi ryori is the Japanese cuisine enjoyed on New Year’s Day, a feast of symbolic foods. Find osechi ryori-related experiences, restaurants, information, and more on byFood!

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Osechi Ryori

Osechi ryori is the traditional Japanese New Year cuisine enjoyed on New Year’s Day. It consists of a variety of symbolic foods that represent wealth, health, fertility, and more!

Ramen is a dish said to have originated in China, but it has grown into a uniquely Japanese phenomenon, with some ramen shops in Japan even reaching pop culture celebrity. In 1970s and 80s Japan, during the economic boom, ramen was considered the accessible and cheap food of the working class. This is still true today, but there is a new breed of ramen in Japan, infused with wild creativity from some of Japan’s most out-of-the-box chefs. 

Ramen shops in Japan have room to play with various combinations of broth, noodles, and toppings, giving way to endless variations to confuse and tickle your taste buds. From savory Sapporo miso ramen to Nagoya’s spicy “Taiwan Ramen,” every region has a specialty ramen. There are also creative ramen dishes like black squid ink ramen and mabo tofu ramen, and tsukemen, a style of ramen in which hot, concentrated broth and cold noodles are served separately, meant for dipping. Ramen in Japan is really its own food group, always adapting to the changing landscape of Japanese cuisine; keeping ramen aficionados on the edge of their seat. To become a ramen expert, check out some of our ramen experiences, like ramen tours and cooking classes, below. You’ll never go back to Cup Noodle again.

Learn how to make ramen during a ramen cooking class or taste regional styles at restaurants or food tours in Japan, from Sapporo miso ramen to Nagoya’s Taiwan Ramen. Find ramen-related experiences, restaurants, information, and more on byFood!

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Ramen

From rich and fatty Hakata-style tonkotsu ramen to black squid ink ramen, Japan is rife with regional and creative ramen varieties. 

As an island nation, Japan has access to some of the best seafood in the world that makes for impeccable sashimi, the signature Japanese delicacy that’s artfully prepared from high-quality raw fish and meats. Making up a considerable portion of the Japanese diet for centuries, fish is a healthy protein that honors refinement in simplicity and quality in freshness. A seemingly effortless dish that’s distinct from sushi (similar, but hold the rice), each piece of sashimi is skillfully sliced by the hand of a trained chef, preparing each seafood species with careful consideration to emphasise their best inherent characteristics. 

For the adventurous foodies, horse meat sashimi and raw chicken sashimi can be rivaled by sashimi fugu (pufferfish) in Osaka, or Okinawa’s specialty of raw goat meat! Complex in flavor and texture, Hokkaido is particularly famous for serving exceptional seafood sashimi, which can be enhanced by a dash of rich soy sauce and matched with a touch of zingy wasabi. Could there possibly be anything more satisfying than a succulent piece of sashimi? Taste the best sashimi of your life during a Tsukiji Market Tour, or learn how to prepare your own sashimi bowl during a Kanazawa cooking class. One of Japan’s greatest and most elegant delicacies, discover the intricate art of freshly-sliced seafood or meats during one of our fine sashimi experiences.

Japan has some of the best seafood in the world, so fresh you can eat fish sliced and raw as sashimi. Find sashimi-related experiences, restaurants, information, and more on byFood!

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Sashimi

Intense in textures and flavor, ranging from slices of the freshest seafood to slivers of raw horse meat, sashimi is skillfully prepared with the utmost care making it a signature delicacy of Japan. 

Overflowing with flavor, shabu shabu is a typical “nabemono” (hot pot dish) in Japan, where a range of ingredients are simmered in a communal pot of soup. Lovingly named after the sound of swishing thinly sliced meat through the bubbling broth, the onomatopoeic term “shabu shabu” was coined in Osaka. A fun dining affair full of meat strips, vegetables, tofu, and noodles, shabu shabu was developed under the influence of Chinese hot pots, but the name is trademarked by the original concept restaurant, Suehiro, which opened in the late 1950s. Ingredients for a shabu shabu are brought to the table raw and are added to the boiling pot throughout the meal, so you can cook as you go. 

A typical shabu shabu broth is made from dashi soup stock and kombu (kelp), a basic starting point of flavor to develop as the pot ingredients brew. Paper-thin strips of meat and fresh vegetables, cabbage, seaweed, mushrooms, udon, anything can be added to a tasty shabu shabu. Some restaurants offer pots with dividers for different broths, and new-age flavors like kimchi or tomato have now become the norm. A great group dinner, specialty restaurants sit wide pots on portable burners or have gas stove tops set on tables. Check out our hot pot experiences to enjoy a warming meal of shabu shabu during a home cooking class, or book an upscale feast of hot, fresh, soupy goodness.

Dip meat, veggies, tofu, and noodles into this communal hot pot, in delicious flavor combinations. Find shabu shabu-related experiences, restaurants, information, and more on byFood!

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Shabu Shabu

Dip your meats, vegetables, tofu and noodles into this communal hot pot, a fun mishmash of color and flavor in a soup brewed with love. Swish, swish! 

Originating over 500 years ago, although sake (a.k.a. nihonshu) is the better known alcoholic beverage, shochu is Japan’s other delicious national drink. In fact, shochu is consumed more widely than sake in Japan and is distinguished as a distilled spirit (rather than a fermented and brewed beverage). Diverse in flavor, shochu is made from a range of ingredients such as kome (rice), mugi (barley), imo (sweet potatoes), buckwheat, brown sugar, and more. A clear drink, shochu is low in calories with an alcohol content of roughly 25 percent. Retaining the flavors of its base ingredient, premium top-shelf shochu is known as “authentic” honkaku. These are single-distilled and best enjoyed straight up, on the rocks, or with a dash of water (hot or cold). Diverse in its uses, multiply-distilled shochu is usually used in cocktails or as a mixer for drinks like chu-hai (shochu highball) which is made of shochu and soda doused with a fruity flavoring. 

Shochu has a number of regional varieties in Japan, with some protected and only produced in their respective areas, like Kumamoto’s rice-based shochu. Kagoshima and Greater Kyushu are famous for their sweet potato shochu, while Oita uses barley. Okinawa’s local shochu is another drink in itself, awamori, made from Thai rice. However, Ryukyu Awamori, named after Okinawa’s indigenous people, can only be made exclusively in Okinawa. Other variations of craft shochu have emerged in recent years, while kasutori is another variety that’s distilled from sake lees. Popularly enjoyed with colleagues at izakayas after a long haul at the office, or served in fancy cocktails at secret hidden bars, shochu is Japan’s diverse and preferred drink of choice. Discover the potential of shochu with one of our experiences and join a tasting session or on an awesome night out bar-hopping.

Shochu is a distilled alcoholic beverage that's consumed even more widely than sake in Japan! Find shochu-related experiences, restaurants, information, and more on byFood!

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Shochu

A multifaceted Japanese spirit distilled from rice, sweet potatoes, barley, and more, shochu is the alcoholic alternative to sake in Japan with a range of distinct regional varieties. 

Originally eaten in sacred temples, the representative cuisine of Japanese Buddhist monks is called shojin ryori. A traditional Buddhist cuisine with a legacy spanning hundreds of years in Japan, shojin ryori was adopted from China during the 13th century to accompany the rise of Zen Buddhism. In alignment with Buddhist values where eating meat is forbidden, shojin ryori is strictly made from plant-based dishes, making a humble meal that’s entirely vegetarian. Minimal in seasoning yet full of flavor, the use of vegetables in the place of meat has long been a feature in Japanese cuisine. This cooking technique called modoki ryori substitutes meat and fish products with mushrooms, tofu, and seaweed, creating a fine balance of flavor that’s simple yet refined.

Spiritual and humbling, anyone can enjoy shojin ryori, typically consisting of a simple soup and three side dishes. With a diverse balance of flavors, textures, and aromas, the result of shojin ryori is an honest meal, somehow so harmonious and beautiful in its simplicity. More accessible than ever, shojin ryori can be eaten at Michelin-starred restaurants in Tokyo or enjoyed during a local temple experience. You can even learn about ingredients and methods for making this meaningful meal for yourself in a hands-on cooking class. Join a shojin ryori experience to discover the unfailing beauty of this simple and honest food.

Simple and harmonious, shojin ryori is Japanese Buddhist cuisine that’s totally vegetarian. Find shojin ryori-related experiences, restaurants, information, and more on byFood!

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Shojin Ryori

Simple yet harmonious, shojin ryori is Japanese Buddhist cuisine that’s solely made from vegetables and plant-based dishes, served as humble food for the enlightened.

As buckwheat flour is rich in vitamin B, soba noodles are not only tasty but are also known for containing a bounty of health benefits. Originating from China, soba supposedly came to Japan during the ancient Jomon period and is now a typical Japanese dish of either white or greyish-green soba noodles. Simple, filling, and healthy, this versatile noodle is eaten as cold zaru-soba with fresh condiments and a dipping sauce or as kake-soba served in a bowl of hot broth. Salarymen devour soba in standing restaurants on station platforms, chefs throughout Japan carefully prepare artisanal te-uchi-soba handmade noodles, and since the Edo period, it’s become a Japanese tradition to eat soba on New Year’s Eve. 

To make soba by hand using traditional tools is a meditative process, from mixing and rolling the fragrant dough, to cutting the noodles with precision. Especially delicious when served with local vegetables, fresh soba makes for a wholesome meal, a specialty that’s likely found in mountainous or regional areas such as Hakone, incorporating fresh produce and high-quality local water. Soba noodles can be made with matcha green tea in Uji or eaten ramen-style in Okinawa; evidently different prefectures flaunt their own version of local soba. A traditional dish deeply rooted in Japanese culture, learn how to make soba noodles from scratch at a cooking class, or eat an authentic soba lunch during a unique food tour.

Browse soba restaurants, cooking classes, dining experiences, food tours in Japan on byFood. Find soba-related experiences, restaurants, information, and more on byFood!

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Soba

Popping with B vitamins and health benefits, typical Japanese soba noodles are made from buckwheat flour, eaten in a warm broth during winter and served cold during summer as a healthy and versatile noodle dish.

Both salty and sweet, sukiyaki is a warming hot pot dish in Japan, flavored with thinly sliced beef and an intense broth of sugar, soy sauce, and mirin (sweetened cooking sake). Regarded as a classic Japanese dish since the Meiji Period, sukiyaki is usually cooked in a shallow cast-iron pot. Typically in the Kansai and Osaka region, some of the meat is eaten before it’s added to the pot, seared with that delicious sugary soy sauce seasoning. The Kansai or Tokyo style, however, uses these ingredients to make a sukiyaki sauce called warishita, in which everything is simmered together simultaneously. Like typical nabemono (hot pots), making sukiyaki is a communal event that’s best shared with family and friends, enjoying each other's company as the ingredients cook at the table over a stand-alone burner. 

Developing the flavors of the broth as they stew, vegetables, noodles, and plump tofu pieces bubble away, resulting in a soup that’s bold and flavorful, infusing sukiyaki’s signature sweetness. Best when cooked with marbled slices of premium wagyu beef (ultra-luxurious when Kobe beef is involved), raw egg is traditionally used as a dipping sauce, coating ingredients with a layer of creaminess. While it’s a popular dish for year-end parties (bonenkai) and perfect during the cold winter months, sukiyaki is delicious all throughout the year for its sweet, tempting soup. Check out our hot pot experiences to spend an afternoon learning how to make sukiyaki at a cooking class in Tokyo or enjoy up-scale dining, eating sukiyaki Osaka-style.

Sukiyaki is a classic Japanese hot pot featuring strips of beef and a signature salty-sweet broth. Find sukiyaki-related experiences, restaurants, information, and more on byFood!

Vegan Ramen Cooking Classes

Make Your Own Ramen and Gyoza in Asakusa

Ramen Class with Handmade Noodles and 3 Ramen Types

Ramen and Gyoza Cooking Class in Osaka

Ninomiya Ramen and Gyoza Cooking Class