Japanese Cuisine

Sushi (寿司) in Japan is a completely different experience than Sushi in Europe — fresher, simpler, more respectful towards the fish. The main forms:

Types of Sushi

• Nigiri: Hand-formed rice with a piece of fish on top — the classic form. The rice is slightly warm, seasoned with vinegar. The fish speaks for itself.
• Maki: Rolled sushi with Nori (seaweed). In Japan, much simpler than the overloaded rolls in the West.
• Sashimi: Pure raw fish without rice — the purest form. The quality of the fish is the focus.
• Temaki: Hand roll in cone shape — for immediate eating.
• Chirashi: Rice in a bowl topped with various Sashimi pieces — affordable and filling.

Where to Eat Sushi

• Kaiten-zushi (Conveyor Belt): Plates circulate on the belt, you take what you like. ¥100–500/plate. Sushiro and Kura Sushi are the most popular chains — surprisingly good for the price.
• Tsukiji/Toyosu Market: Freshly caught sushi in the morning, at tiny counters. ¥2,000–4,000 for a set.
• Omakase (Chef's Choice): The ultimate experience: You sit at the counter, the master serves piece by piece his best. From ¥8,000 (lunch menu) to ¥50,000+ (Ginza, evening). Reservation needed weeks in advance.

Sushi Etiquette

• Nigiri can be eaten with fingers — this is traditional
• Dip the fish side (not the rice side!) into the soy sauce — otherwise, the rice falls apart
• Wasabi is often already between the fish and rice — do not add extra (with Omakase)
• Ginger (Gari) is a palate cleanser between pieces, not a topping

Ramen (ラーメン) is Japan's ubiquitous comfort food — a noodle soup that tastes different in every region and about which Japanese people are as passionate as Italians are about pasta.

The Four Basic Broths

• Shōyu (Soy Sauce): Clear, brown broth based on chicken/fish with soy sauce. Classic Tokyo. Light, aromatic.
• Tonkotsu (Pork Bone): Milky-white, creamy broth from pork bones simmered for hours. Fukuoka/Hakata specialty. Rich and filling.
• Miso: Hearty broth with fermented soybean paste. Sapporo specialty. Best in winter.
• Shio (Salt): The lightest variant — clear, salty broth, often seafood-based. Hakodate specialty.

Ramen Restaurant: The Process

1. Ticket Machine: At the entrance, there is often a machine (Shokken). Insert money, press a button, give the ticket to the cook. Often only in Japanese — look for pictures or ask.
2. Customization: In many Ramen shops, you ask for preferences: noodle firmness (Kata = firm, Futsu = normal, Yawa = soft), fat content (Ōi = a lot, Futsu = normal, Sukuname = little), garlic (Ari = yes, Nashi = no).
3. Eating: Slurping is not only allowed but encouraged! Slurping cools the noodles and enhances the flavor. Silent eating would be suspicious.
4. Kaedama: Extra serving of noodles (¥100–200) — the broth remains, new noodles are added.

A bowl of Ramen costs ¥800–1,200 (~5–7.50 €) — one of the best meals you can get for under 10 €. Every city has its own variant, and every Japanese person has their favorite shop.

Japan's culinary diversity goes far beyond Sushi and Ramen:

Tempura

Feather-light fried vegetables and seafood in a thin batter — inspired by Portuguese missionaries in the 16th century but perfected by Japan. Shrimp, sweet potato, lotus, shiso leaves. Tendon (Tempura on rice) from ¥800. Tempura-Omakase at the counter: an experience like Sushi-Omakase, from ¥5,000.

Izakaya — Japan's Pub Culture

The Izakaya (居酒屋) is Japan's answer to a pub and tapas bar. Here, people meet after work for drinks and small dishes. The ritual: "Toriaezu Nama!" (First a draft beer!), then Edamame, Karaage (fried chicken), Yakitori, Gyoza, Dashimaki Tamago (omelet), Sashimi. Nomihodai (All-you-can-drink, 2 hours, ¥1,500–2,500) is common.

Bento

The Bento Box (弁当) is Japan's portable meal — artfully arranged compartments with rice, fish/meat, vegetables, and Tsukemono (pickles). Ekiben (station Bento) are a tradition: Each region has its specialty. Buying the local Ekiben at the Shinkansen station is part of the travel experience.

Wagyu — The Most Expensive Beef in the World

Japanese Wagyu beef is so intensely marbled that it almost melts at room temperature. The most famous varieties: Kobe Beef (Hyōgo), Matsusaka (Mie), Ōmi (Shiga), Hida (Gifu). Teppanyaki (grilled in front of you) or Shabu-Shabu (swirled in broth). Lunch menu from ¥3,000, dinner from ¥10,000.

Sake

Nihonshu (日本酒, Japanese rice wine) has experienced a renaissance in recent years. From sweet to dry, warm to cold, fruity to earthy — the variety is enormous. Sake breweries (Sakagura) offer free tastings, especially in Fushimi (Kyoto), Nada (Kobe), and Niigata.

Matcha

Japanese green tea in powdered form — from the tea ceremony to Matcha latte, Matcha ice cream, Matcha Kit-Kat. The best quality comes from Uji near Kyoto. A fresh ceremonial quality Matcha tastes completely different from the powder at home — intense, sweet-bitter, with Umami.