Being a big foodie means that even in a one week trip to Japan, I got the opportunity to try some fairly adventurous dishes, from yakiniku made with beef innards to octopus balls. Whenever I travel, I travel to taste the local cuisine and food has always been a highlight. I can never stop talking about the flavors! In part 1 of this series, I explored more traditional Japanese cuisine that many people have already sampled (and possibly enjoy). For part 3 of this series, I thought I would highlight some of the less traditional and even some may say off-the-beaten-path dishes that Japan is known for. Here’s to the oddballs and the truly adventurous!
Octopus balls (takoyaki)
This is a street food favorite in Osaka featuring fried octopus balls topped with savory sauce, mayonnaise, bonito flakes, and seaweed. Unlike the ones made in North America that I’ve tried, these squid cuts are massive and take up most of the balls whereas in North America, the squid content was relatively low and mainly a heavy carbohydrate-dense snack. If you’re looking to try some octopus with a chewy texture combined with a crispy grilled dough, this is a must-sample!
Cheese onigiri
Onigiri, or rice balls, are one of Japan’s most beloved and iconic snacks. Traditionally made with seasoned rice and wrapped in nori (seaweed), they often have fillings like salted salmon, pickled plum (umeboshi), or tuna with mayonnaise. Cheese onigiri is a variation of the traditional Japanese rice ball that includes cheese as a filling or topping. The cheese is often mild and creamy, providing a rich and gooey texture that contrasts nicely with the soft, sticky rice. This was more of an adventure find for me in Osaka (the food capital of the country). The rich cheesy flavor combined with mentaiko (spicy cod roe) is so unique and delicious.
Kani Miso
One of the highlights at many izakayas is the delicious grilled seafood, showcasing the country’s bounty of fresh fish, shellfish, and other ocean treasures. If you’re feeling adventurous, you can take part in this grill your own adventure where you pick from many types of live seafood and have them grilled in front of you. Japan’s proximity to the sea means that seafood is often incredibly fresh, with many izakayas sourcing locally-caught fish and shellfish. I tried the squid and grilled grab roe, also known as kani miso (this is the rich and creamy paste found inside crab shells). It’s often grilled directly in the shell, allowing the paste to bubble and caramelize. The flavor is intensely savory and slightly sweet, with a smoky aroma from the grill. It’s a delicacy best enjoyed with a cold beer.
Grilled mackerel
Grilled mackerel is a classic Japanese dish beloved for its simplicity and rich flavor. A staple in Japanese home cooking, restaurants, and izakayas, grilled mackerel highlights the natural, savory taste of the fish with minimal seasoning, making it a popular choice for locals. For foreigners, this dish may come off as fishy. I found the fish to be slightly fishier and had a strong aroma. I personally love fish and finished the entire mackerel with a few side dishes, however if you’re not a fan of fish this may not be for you.
