Traveling to Japan is like stepping into a food lover’s paradise. From savory street snacks to intricate multi-course meals, every bite is a chance to experience Japan’s rich culture, history, and artistry. Last week, I wrote about some of the food adventures I had trying sushi, ramen, kushikatsu and bento boxes and this week I’ll give a breakdown of everything I ate during my journey through Japan from cozy izakayas to street vendors in Kyoto. Since I only had one week to experience Japan’s varied cuisine, I was eating non-stop everywhere I went.
Gyozas:
Gyozas are Japanese dumplings, usually filled with a mixture of ground meat (typically pork), cabbage, garlic, ginger, chives, and seasonings. They are known for their thin, delicate wrappers and distinctive cooking method—pan-frying one side for a crispy bottom while steaming the other side to keep the filling juicy and tender. Gyozas are served with a dipping sauce made with rice vinegar and a hint of chili oil. I was so in love with these gyozas I ordered them multiple times on different days. They were one of the most authentic and delicious treats I’ve ever had. They taste a world apart from the frozen ones from Costco!
Uji matcha ice cream:
Uji matcha is revered for its deep flavor, vibrant green color, and fine texture. The tea leaves grown in uji benefit from the region’s ideal climate, which has a balance of sunlight, humidity, and mineral-rich soil. One of the must-try desserts in the Kyoto region is uji matcha soft serve. It has a deep, slightly bitter matcha flavor but this is balanced by the subtle sweetness from the vanilla soft serve making this a delicious snack while exploring around the Kyoto area.
Yakiniku:
Yakiniku originated from Korean barbecue, which was introduced to Japan in the early 20th century by Korean immigrants. Over time, it evolved into a distinctly Japanese style of barbecue, focusing on high-quality meat and simple seasonings that highlight the natural flavors. I found my first taste of yakiniku at local izakayas in Osaka and fell in love with the flavor, texture, and sauces for yakiniku. I ordered some adventurous skewers made of chicken gizzard, heart, and innards. Don’t let the innards scare you because the taste is delicious without strange, gamey flavors.
Udon:
Udon is one of my personal go-to comfort foods at home. They come pre-packaged in vacuum sealed bags in any Asian grocery store. Known for its thick, chewy wheat noodles and versatile toppings, udon offers a comforting and satisfying meal, whether served in a hot broth or as a chilled dish in warmer weather. If you have the chance, watch the chef make the udon noodles from scratch. Many udon restaurants feature chefs who knead and cut the dough right in front of you, and it’s a fascinating process to witness. I did not have this experience, however, as I purchased mine from a fast-food restaurant for a quick bite in the morning. My udon featured a raw egg which is safe to eat in Japan due to the strict food safety regulations.
