5 Unique Japanese Dishes that You Can Try

  • NATIONWIDE
  • FOOD
  • Japanese food has always been recognized as one of the World’s Greatest Cuisines. Though there are also more complex cuisines, nothing matches Japan’s culinary aesthetics. What’s not to love about Japanese food? From the delicate preparation to the sophisticated cooking and presentation, food lovers definitely enjoy the taste of the Japanese gastonomic culture.

    Of course, Japanese food has a wide variety of choices and are equally tasty. You may have tasted the most common food served in restaurants even outside Japan, but there are also authentic Japanese foods to try out that are mostly served only in the country. We suggest you try this following menu list.

    1. Fugu

    It is a Japanese word for pufferfish and the dish prepared from it. Fugu is popular in the Yamaguchi region. It is carefully prepared to remove toxic parts and avoid contamination.Preparation is strictly controlled by Japan’s law and can only be prepared by highly-trained and authorized chefs. It is also prohibited to be prepared at home because it sometimes leads to death due to poison.

    2. Shirako

    Shirako, which means “white children,” is made from the milt of pufferfish or cod. It is an extremely popular delicacy in Japan and is either served raw or slightly boiled. It is soft and creamy and is commonly served during winter when the soft roe of male fish is in season.

    3. Shiokara

    It is composed of Japanese different fermented seafood mixed with salt and malted rice. It’s not particularly popular even with Japanese people but delicious once you acquire the taste for it. It is usually sold in glass or plastic containers. The most common type is Ika no shiokara (fermented “cuttlefish” squid).

    4. Sakuraniku

    It’s simply raw horse meat. It can be served raw as sashimi in thin slices dipped in soy sauce, often with ginger and onions added. It’s also popular in some parts of Europe but has a difference in texture and taste.

    5. Ankimo

    “Ankimo” is the liver of the Monkfish (“anko”), which is usually steamed in sake. It is often served with momiji-oroshi (chili-tinted grated daikon), thinly sliced scallions and ponzu sauce.

    These dishes may not have the usual ingredients that you buy in the groceries or serve for your family but it’s a must try if you really want to maximize your stay in Japan. The country has a lot of food to chose from. So enjoy!