Recently I had a very short trip to Japan for a single week, but there was so much interesting food that I found that this article is in two parts.
Since WestJet has started offering direct flights to Tokyo, it made much more sense to visit Asia than to fly to the east coast of North America, which is often accompanied by long-winded connections with a total travel time that wasn’t too far off from a trip to Japan.
Japan is known for its incredible cuisine. If you’re an adventurous foodie like me, there are so many different dishes but also different restaurant experiences that will make it a memorable dining experience. For example, I had the opportunity to eat at a conveyor belt sushi restaurant, but the concept involved using a bullet train to deliver your meal. It was such a fascinating concept and the food was so fresh and delicious that I would easily fly back for just the sushi and sashimi.
If you’re planning a trip to Japan for the first time as an AU student during winter or summer break, here are some classic dishes to try.
Ramen:
No trip to Japan is complete without ramen. Although ramen restaurants exist in every big North American city, the ramen in Japan hits different. The broths are richer, the chashu is thicker and the ingredients are so fresh that it made some of the ramen restaurants in my local city look awful.
Sushi:
Similar to ramen, there are many sushi restaurants in my local city, however sushi in Japan is so fresh as if the fish was still swimming only minutes ago. I found that my favorite cut (tuna) is usually very pasty in North America and has a strong fishy scent. This is a sign that the fish is less fresh. Whereas in every Japanese sushi joint, the tuna had no fishy scent, and had a buttery texture that was so tender and tasted nothing like the fresh tuna in North America. Sushi and sashimi are both so fresh that it is a must-try in Japan.
Kushikatsu:
This is a popular Japanese dish that originated in Osaka consisting of skewered and deep-fried ingredients and is a famous comfort food in the region. Kushikatsu can be made of cuts of meat from pork, chicken, or beef to seafood like shrimp and squid. Vegetables can also be made into kushikatsu such as onions, mushrooms, lotus root, and peppers. The ingredients are bite-sized and fried to a crisp with light batter coating them. The dipping sauce is also unique in that it is made from Worcestershire sauce, soy sauce, and other seasonings. The sauce is communal and it is customary not to double dip for hygiene.
Bento:
Bento boxes are traditional, single portion meals packed in a portable box. It’s a popular choice for lunch in Japan, offering a variety of dishes in one convenient container. Bento boxes are not only about the food—they’re also a reflection of Japanese culture, emphasizing balance, aesthetics, and convenience. A typical bento is designed to be a balanced meal with portions of carbs, proteins, and vegetables. It emphasizes the Japanese food philosophy of “ichi-ju san-sai” (one soup, three sides) for a nutritionally complete meal. I found bento boxes to be a must-try—especially when boarding the shinkansen (or bullet train) from Tokyo to Osaka.
