Introduction to Japanese Cuisine

Much of what you eat in Japan is actually a Japanese evolution of something introduced from abroad. Sushi evolved from preserved foods, tempura from foreign-inspired dishes, and ramen began in the port cities. Understanding these origins changes how you perceive the dish in front of you.

What is "Washoku"?

On December 4, 2013, "Washoku; traditional dietary cultures of the Japanese" was registered as a UNESCO Intangible Cultural Heritage. This registration does not apply to specific recipes, but rather to the customs and traditions of eating rooted in a respect for nature. Sushi, ramen, and tempura were not registered as individual dishes.

The Ministry of Agriculture, Forestry and Fisheries identifies four key characteristics of Washoku:

• The use of diverse, seasonal, and local ingredients, and cooking methods that highlight their natural flavors.
• A nutritional balance achieved through the "Ichiju-sansai" (one soup, three sides) structure and the use of umami (low in animal fats).
• The expression of seasonality through plating and tableware.
• A connection to annual events, such as New Year celebrations and rice planting.

Below, we look at six common dishes you will encounter during your travels, exploring their origins and how to enjoy them.

Sushi

The distant ancestor of modern sushi is narezushi, a method of preserving fish by lactic-acid fermentation together with rice. This was already being eaten in Japan during the Heian period. As the Edo period progressed, it evolved into haya-zushi (fast sushi) using vinegar-seasoned rice instead of waiting for fermentation, leading to the various styles of oshi-zushi (pressed sushi) and nigiri-zushi (hand-pressed sushi) we know today.

The Ministry of Agriculture, Forestry and Fisheries cites three individuals from the end of the Edo period—Kiemon Matsuzaki, Yohei Hanaya, and Matsugoro Sakaiya—as key figures in the spread of nigiri sushi. There was no single inventor. At the time, nigiri sushi was a street food sold at stalls, and the portions of rice were roughly three times larger than they are now.

"Edomae" style also involves more than just placing raw fish on rice. The traditional method involves preparing the toppings through simmering, steaming, pickling, or rinsing with vinegar to complement rice seasoned with red vinegar. Understanding this distinction can change your impression of both high-end and conveyor belt sushi.

Ramen

Ramen is a Japanese evolution of noodle dishes originating from China. Following the opening of Japan's ports, Chinese noodle dishes were introduced to cities like Yokohama, Kobe, Nagasaki, and Hakodate. One of the earliest documented records is an advertisement for "Nanking Soba" in a Hakodate newspaper in 1884.

In 1910, Kanichi Ozaki opened "Rairaiken" in Asakusa. He invited 12 Chinese cooks from Yokohama's Chinatown and adjusted the recipe to tone down the pork aroma to suit Japanese palates. This shop is considered the first ramen shop. The name transitioned from "Nanking Soba" to "Shina Soba," and eventually to "Chuka Soba" or "Ramen" after the term "Shina" became avoided after World War II.

This history is based on primary sources from the Shin-Yokohama Ramen Museum, not government documents. Note that there are other theories regarding the origins of ramen.

While you may see explanations stating that "one should slurp ramen," there is no official source for this rule. You may slurp or eat quietly; both are acceptable.

Bento

Regarding Ekiben (station bento), the Ministry of Agriculture, Forestry and Fisheries notes a theory that the first began at Utsunomiya Station in 1885. Bento styled after the Makunouchi format was reportedly sold at Himeji Station in 1889.

Sukiyaki

Sukiyaki is a dish born from the Westernization of Japan during the Meiji era. The opening of Yokohama in 1859 and the establishment of the British Legation in 1860 created a demand for beef, leading to the popularity of "Gyunabe" (beef pot) shops as symbols of modernization. After the Great Kanto Earthquake of 1923, the business suffered a major blow, and eventually, the Kansai term "Sukiyaki" replaced the Edo term "Gyunabe."

Cooking styles differ between Eastern and Western Japan. In the Kansai style, the beef is seared first, followed by the sauce and vegetables. In the Kanto style, the sauce is heated first, and then the meat and vegetables are added together. The traditional way to eat it is by dipping the cooked ingredients into a bowl of beaten raw egg.

Tempura

The Ministry of Agriculture, Forestry and Fisheries states that tempura is said to have originated in "Nanban" (foreign) cuisine — a fritter-like dish brought from Portugal in the mid-16th century. It spread alongside the increased production of vegetable oil during the Edo period and became a popular street food.

Edomae-style tempura uses fresh, locally caught seafood fried in sesame oil and served immediately. Common ways to eat it include dipping it in dashi-flavored sauce with grated radish and ginger, eating it with salt and lemon, or serving it over rice as a Tendon.

Teishoku

The structure of a Teishoku (set meal) follows the "Ichiju-sansai" principle: rice and soup, one main dish, two side dishes, and pickles. According to the Ministry of Agriculture, Forestry and Fisheries, this basic combination of rice, soup, side dishes, and pickles was established by the end of the Heian period.

There is also a traditional way to arrange the dishes: rice goes in the front left, soup to its right, the main dish behind the soup, and the side dishes behind the rice. While restaurant layouts may vary, knowing this helps you understand the intention behind the plating.

Things to Know Before You Order

Allergy Labeling Does Not Apply to Dining Out

Mandatory allergy labeling applies only to pre-packaged processed foods. Restaurants and prepared food shops (dining out or takeout) are not subject to these rules. The Consumer Affairs Agency encourages businesses to provide information voluntarily, and lists two points for them to watch: do not give vague answers, and be aware that unintended cross-contamination happens easily.

There are currently 9 "specified ingredients" that require labeling: shrimp, crab, walnut, wheat, buckwheat, egg, milk, peanut, and cashew. Cashews became mandatory on April 1, 2026 (with a transition period until March 31, 2028). Walnuts became fully mandatory on April 1, 2025. Additionally, pistachio was added to the 20 items recommended for labeling on April 1, 2026.

If you have a severe allergy, do not rely on labels. Instead, clearly communicate your specific ingredients to the staff before ordering.

Vegetarian, Vegan, and Halal

The Japan Tourism Agency published a "Hospitality Guide for Vegetarian, Vegan, and Muslim Travelers" in April 2024. While intended for hosts, it provides clear insight into the challenges travelers may face at Japanese restaurants.

• Japan Tourism Agency: Hospitality Guide for Vegetarian, Vegan, and Muslim Travelers (PDF)

Otoshi

In izakayas, you may be served a small dish you did not order and subsequently charged for it. This custom is called "otoshi" or "tsukidashi." There is no law governing this, and it is treated as a matter of contract. Generally, if the dish was explained beforehand, it is a valid charge; if there was no explanation and you clearly declined it, the contract is not considered established. If a charge is excessively high without explanation, it may be treated as a scam. To avoid this, it is best to inform the staff when you sit down if you wish to decline.

Reservations

If you do not show up for a reservation without notice, the restaurant loses both the seat and the ingredients. If you cannot make it, please contact the restaurant. Cancellation fees and conditions vary by establishment, so it is wise to confirm these when making your booking.

Chopsticks

The Ministry of Agriculture, Forestry and Fisheries lists several chopstick manners to avoid: utsuri-bashi (moving food from one dish to another), mayoi-bashi (wandering/searching through dishes), sashi-bashi (pointing with your chopsticks), watashi-bashi (resting chopsticks across a bowl), and yose-bashi (dragging dishes toward you). While the habit of sticking chopsticks upright in rice is also widely known, it is not explicitly listed on the Ministry's page. If you are unsure of the etiquette, simply observing those around you is sufficient.

Information on tipping is summarized in Japanese Public Manners.

Enjoy Both the Flavor and the History