Discover Japan Through Its Food: A Food Lover’s Guide

Author - Dr Himanshu Talwar (#DrTourism) is an industry veteran with various articles, columns, travelogues, and write-ups published specifically on Tourism, Travel, Hospitality, Culinary, Golf, and Aviation to his credit

The cuisine of Japan has a unique way of surprising you. The same nation that has neon lit streets filled with ramen shops also has centuries old customs that view meals as works of art. Moving from one area to another is like turning pages in a cookbook that has been written over centuries. Every city has its own rhythm and flavours.

Tokyo, the capital city, is where it all begins. The markets are bustling with chefs meticulously choosing fresh fish for sushi as one takes a stroll through the neighbourhoods surrounding Tsukiji and Toyosu. Even the tiniest sushi bar has an almost sacred feel to it. Nigiri, which consists of warm rice, cool tuna, and a hint of wasabi, is a simple yet flavourful dish. It's easy to understand why people stand in line for hours because it's a must-try.

Tokyo's ramen comes next. It can be found everywhere, from cult favourite chains to small corner stores. Tonkotsu is rich and creamy, while shoyu is clear and cosy. The noodles always have a perfect bounce, the chashu slices are soft enough to break with chopsticks, and the broth simmers for hours. What keeps the experience grounded is how personal each bowl feels. 

Next up is Osaka, which has a distinct flavour profile that is strong, decadent, and influenced by street culture. The star of this place is Takoyaki, which has a crisp exterior, a molten interior, tender octopus inside, and a sweet sauce, mayonnaise, and fluttering bonito flakes on top. In a similar vein, Okonomiyaki is another must-try dish. It is thick, chewy, layered with seafood, pork, or cabbage, and served directly from the teppan so you can eat it while it's still sizzling. The experience here is quite interactive, while the food feels as comforting as a home-cooked meal.

Kyoto offers a subdued, calm aspect of Japanese cooking. With their various little dishes, Kaiseki meals show off tofu prepared in subtle yet complex ways, seasonal vegetables, and delicately cooked fish. Each dish is carefully set up for both the taste buds and the eyes. From ice cream to wagashi, matcha can be found all over the city. The ancient tea culture meets with a more contemporary palette here. Matcha is a Japanese favourite for the right reasons as it provides a subtle, earthy sweetness that counterbalances the more savoury flavours found elsewhere.

When you travel north to Hokkaido, the emphasis is on freshness. Seafood predominates, including fatty salmon, sweet, briny uni, and snow crab that is almost rich in its simplicity. Dairy products can also be used more frequently due to the cooler weather. Rich seafood is complemented here by creamy ice cream and soft cheeses. Here, even miso soup has a distinct flavour through the layers of scallops or clams that brings freshness right to the table.

The best part about travelling across Japan is how every region also has its own unique characteristics. Hiroshima's okonomiyaki folds noodles into the pancake itself, giving it an entirely different texture. Fukuoka is known for its creamy tonkotsu ramen. Rice also varies by region. In Honshu, it is sticky and fragrant, while in Kyushu, it is slightly earthier. 

In Japanese cooking, harmony and balance are key components. Crisp tempura and soft noodles contrast beautifully with smoky grilled fish and tart pickled vegetables, while sweet desserts gracefully follow savoury dishes. With their soft, chewy textures and delicate sweetness, even little treats like mochi filled with matcha or red bean are delightful. Inspired by flowers, nuts, and seasonal fruits, traditional wagashi, often served with tea, completes the experience and leaves a lasting impression of Japan's thoughtful, precise, and artistic approach to cuisine.