Traditional Yet Unusual Foods in Japan

Japanese cuisine is known for being bold and adventurous. However, if you thought that sashimi was as surprising as it got, think again! Below, we’re going to tell you more about some of the most traditional yet unusual foods in Japan you should try while visiting this part of the world.

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Basashi 

A lot of people feel uncomfortable with the thought of eating raw horse meat. However, it’s not too dissimilar to eating raw beef. You’ll also find raw horse meat tartare in some French restaurants around the world, so it’s probably not only the Japanese who eat this. 

In Japan, Basashi is enjoyed thinly sliced in a mixture of soy sauce and either grated garlic or ginger. It is typically paired with green onion or sliced onion that’s been soaked in water so that it’s milder. 

Umi Budo

This is one of the most interesting foods you’ll find in Japan. It’s a combination of sea grapes and seaweed. It looks like a bunch of tiny grapes linked together on a long vine. When you eat one of the grapes, it will burst in your mouth, very much like caviar does. You can eat the ‘stems’ too. 

Not only is this dish interesting, but the combination of the unique texture with the sea’s natural saltiness makes it a real treat. It’s often combined with vinegar or ponzu. 

You’ll find umi budo in some sushi restaurants, izakayas, and grocery stores when it’s in season, which is from October to May. The most surprising thing is that you need to store it at room temperature. You’d naturally suspect to put something like this in the fridge, but that would cause it to wilt. 

Ankimo

While Ankimo is known as the foie gras of the sea, it is nothing like foie gras! It has an entirely different texture and a completely different taste. However, it does have the same fat content. 

But, what is it? Well, Ankimo is monkfish liver. It is prepared by salting, cleaning with sake, and then steaming. The flavor is reminiscent of the sea, and the texture falls apart in your mouth. Truly delicious! As is the case for a lot of dishes in this post, it goes well with ponzu. It’s a great dish to enjoy during the winter months. 

Chicken Tataki

Now, you may think that a chicken dish is not very unusual. However, this dish is mostly raw, which is pretty odd for a chicken dish! 

You’ll find this on the menu at an izakaya or yakitori restaurant. It’s lean white meat that is cooked just for a small period of time in hot water. So, when it’s cut, it’s raw pink on the inside while the outside is white. 

Ponzu is a common sauce added, yet restaurants in Japan have their own ways of serving it with different sauces or dips. Some will also add garnish, such as sliced green onion. 

What makes this dish so different is the texture. As it’s raw, it’s much more like eating raw fish than cooked chicken. It’s a refreshing dish, which is perfect during the summer months. 

Tara Shirako

Last but not least, we have Tara Shirako, which is cod testicles. While they don’t have much flavor, the texture is what makes this dish a delicious one. You’ll typically find that they’re covered in ponzu, a tasty condiment that consists of yuzu and soy sauce. 

The shirako is prepared by blanching it in hard water for a short period of time, ensuring the creamy texture is maintained. The more you boil it, the harder and drier it gets, so it’s important to blanch quickly. 

You can find shiarko in sushi shops, izakayas (Japanese-style pubs), or even in some supermarkets when it’s in season. 

How adventurous is your palette?

So there you have it: some of the most adventurous and unusual foods to try while you’re visiting Japan. Would you be willing to try some of these foods on your travels? You may be surprised by how good they taste!