40 Japanese foods we can't live without40日本食品,我們的生活不能沒有

Comfort foods, gourmet selections, and lots of strange textures -- here are our picks of the most delicious and iconic food items of this foodie's paradise

Juicy home-cooked tonkatsu breaded fried pork cutlet. Now it just needs to be drowned in "sauce." (Photo by Flickr user aki.sato)

Japan is often called a "Galapagos" when it comes to technology, as the country's cultural isolation tends to produce innovations found nowhere else in the world. The same can be said about food. Japan is a culinary wonderland thanks to an incomparable uniqueness, a national obsession with cuisine and an almost religious embrace of freshness and productive perfection. The result is the following 40 edible treasures that we can never get enough of.

1. Gindara saikyo-yaki

Lovingly slow-grilled over hot coals, the perfect gindara saikyo-yaki is flaky, moist, suggestively sweet and irresistibly savory at the same time. Black cod is in itself a thing of beauty, but marinating it in mellow white miso brings out a buttery richness that's hard to describe -- and even harder to stop eating. The Japanese originally developed this technique in order to preserve fish before the invention of refrigeration. Those days are long gone, but our love for saikyo-yaki endures. 

We especially love the gindara saikyo-yaki at Ginka (Azabu Juban 2-19-2, Minato-ku, tel. 03 5439 6938). It's a hole-in-the-wall shop selling himono dried fish with a small dining area hidden at the back. (Melinda Joe)


2. Horsemeat

horsemeatBasashi horsemeat. (Photo by Flickr user <a href="http://www.flickr.com/photos/shrk/" target="_blank">shrk</a>)We know what you're thinking. But, when properly prepared, horsemeat is tender, mildly sweet and not at all gamey. The secret? Dry aging, which concentrates the flavor and gives the meat a pleasing springiness. The Japanese politely refer to horsemeat as sakuraniku, or cherry blossom meat, because of its bright pink color. Its most popular incarnation is basashi, paper-thin slices of raw horsemeat dipped in soy sauce and grated ginger, frequently served at izakayas.

Minoya (Morishita 2-19-9, Koto-ku, tel. 03 3631 8298,www.e-minoya.jp), one of Tokyo's oldest shitamachihorsemeat restaurants, specializes in sakuranabe, a savory miso-based hot-pot dish of horsemeat simmered together with naganegi Japanese leeks and clear shirataki noodles. (Melinda Joe)


3. Warabi mochi

Wiggly, jiggly, sweet and cool to the touch, warabi mochi is a lot like Jell-o, except much, much better. Technically, 'mochi' is a bit of a misnomer: Warabi mochi is made not from rice, but bracken fern starch. The result is custardy, translucent, and delicious rolled in toasty kinako soybean flour.

Look no further than your local grocery store for warabi-mochi, especially in summertime. The treat can also be found in depachikas or wagashi Japanese confectionary shops such as Kazuya. (Melinda Joe)


4. Umi-budo

Umi-budoUmi-budo.Shimmering like tiny jewels in shades of green that range from pale jade to deep moss, umi-budo are a delight to behold. These miniature 'sea grapes' are not grapes at all, but clusters of an extraordinary sea vegetable found in Okinawa. When you bite into them, the turgid little capsules pop in your mouth, offering a satisfying crunch before releasing their briny goodness across your palate.

At Okinawan restaurants like Dachibin (Koenji Kita 3-2-13, Suginami-ku, tel. 03 3337 1352), umi-budo come with a lively ponzu dipping sauce to provide a balance of acidity and sweetness. (Melinda Joe)

5. Sushi

Without a doubt, sushi is one of Japan's greatest gastronomical gifts to the world. Almost poetic in its simplicity, good sushi relies on two things: the freshness of the ingredients and the knife skills of the chef. Whether you like your raw fish draped over bite-sized balls of vinegared rice, rolled up in toasted nori seaweed or pressed into fat rectangular logs, delicious sushi can be found in every price range.

The sushi at Sushisho Masa (Seven Nishiazabu B1, Nishi-Azabu 4-1-15, Minato-ku, tel. 03 3499 9178) in Roppongi is nothing short of piscine perfection. Each exquisite piece is served with flair, and specific instructions on how to eat it. At around ¥20,000 per person, it's a splurge, but perfection doesn't come cheap. (Melinda Joe)


6. Chirashi-don

Chirashi-zushiKaisen hitsumabushi chirashi-don.Chirashi-don combines the simple elegance of fresh raw fish with the laid-back informality of donburi, the quotidian rice bowl. The specialty at Uogashi Senryo (Tsukiji 4-10-14, Chuo-ku, tel. 03 5565 5739) in Tsukiji is kaisen hitsumabushi, a kind of chirashi donburi tossed with various morsels of raw fish and topped with creamy uni sea urchin and ruby red ikura salmon roe. Eating it involves a procedure that borders on ritual. The fish and rice are first mixed with soy sauce and wasabi, and later with pickled vegetables. When most of the mixture has been eaten, dashi broth is poured over the remaining third, which is consumed as a soup. (Melinda Joe)




7. Tonkatsu

Breaded, deep-fried until crisp and golden brown and then drizzled with a sweet and piquant sauce, meat doesn't get any better than tonkatsu. At Tonki (Shimo Meguro 1-1-2, Meguro- ku, tel. 03 3491 9928), they don't take reservations. The lines are long, but the succulent hire tonkatsu, served with a mound of shredded cabbage to assuage your guilt, is well worth the wait. Maisen (Jingumae 4-8-5, Shibuya-ku, tel. 03 3470 0071) is also an unbeatable stand-by. (Melinda Joe)


8. Wagyu

<-- INLINE135 ->wagyuWagyu sushi.Nothing quite compares to that first bite of lavishly marbled wagyu. It's like butter, meltingly tender and decadent. Once you've had wagyu, other steaks seem downright stingy in their leanness. At first, those fine white veins of fat may seem shocking, but compared to regular beef, wagyu actually contains higher levels of Omega-3 and Omega-6 fatty acids, which help reduce the risk of heart disease. At least that's what we keep telling ourselves.

Blacows (Ebisu Nishi 2-11-9, Shibuya-ku, tel. 03 3477 2914) offers a taste of luxury in their juicy 100 percent wagyu burgers (from ¥1,300). (Melinda Joe)



9. Tempura

Wooing the world through the international language of deep-fried deliciousness, tempura is one of Japan's most popular culinary exports. Ironically, this iconic Japanese dish finds its roots abroad -- in Portugal. When Portuguese missionaries and traders arrived in Nagasaki in the mid-16th century, they brought with them a taste for rich foods and the technique of deep-frying. Christianity may have been slow to catch on in Japan, but tempura was an instant hit.

At Kondo (Sakaguchi Bldg. 9F, Ginza 5-5-13, Chuo-ku, tel. 03 5568 0923), deep frying is almost an art form: greaseless morsels of tender asparagus, delicately crisp kisu fish, and plump scallops still pink in the center. (Melinda Joe)


10. Ramen

More books, blogs and movies have been dedicated to ramen than any other noodle dish in Asia. No wonder: Ramen's intoxicating combination of fat and salt sends powerful messages directly to the endorphin-producing parts of the brain.

It's very, very difficult to choose just one ramen shop, but Enji (Kichijoji Minami-cho 1-1-1, Musashino-shi, 0422 44 5303) is one of our newest favorites for tsukemen, ramen noodles dipped in a thickly concentrated fish-and-pork-bone-based broth.  (Melinda Joe)


11. Satsuma-age

satsuma-ageSatsuma-age. (Photo by Flickr user <a href="http://www.flickr.com/photos/cytech/" target="_blank">cytech</a>)Satsuma-age proves that, like most things edible, minced fish paste benefits from a little time in the deep fryer. Originally from Kagoshima in Kyushu, these golf-ball-sized goodies can be made with a variety of vegetables -- slivers of gobo burdock root, chopped shiitake mushrooms and sliced onions.

Satsuma-age can be found at specialty stands and izakayas all over the city, but Bar Ippo in Ebisu (Kamasuya 2F, Ebisu 1-22-10, Shibuya-ku, tel. 03 3445 8418) puts a unique twist on the dish. Their puffed fuwa-fuwa-age are airy pillows of fried fish cake flecked with black sesame seeds that go great with sake. (Melinda Joe)




12. Te-uchi soba

Most of the buckwheat noodles on the market are mass-produced, inoffensive yet forgettable. Once you've tasted te-uchi hand-rolled soba, though, it's easy to understand why soba chefs take great pride in making the perfect noodles. Served cold as zaru-soba, or in a hot bath of dashi broth, their mildly nutty flavor and firm-to-the-bite texture are addictive.

Matsugen (Sendaizaka Oak Hills 1F, Azabu Juban 3-11-12, Minato-ku, tel. 03 3457 5690) offers expertly prepared, traditional te-uchi soba in a stylish modern setting. The bukkake soba for ¥1,200 is garnished with a dozen aromatic herbs and served with an unusual sesame dipping sauce. (Melinda Joe)


13. Sanuki udon

Sanuki udonSanuki udon.Like so many revolutions, the rise of sanuki udon began with a book. Sanuki udon, Shikoku's special brand of thick wheat noodles, had long been revered by udon connoisseurs in Western Japan, but the release of "Osorubeki Sanuki Udon" (The Astounding Sanuki Udon) sparked a craze that spread like wildfire across the country. What makes Sanuki udon special is their chewy and silky texture. Slick, slurpable, and immensely satisfying, sanuki udon noodles offer both the firm bite of al dente pasta and the pliant density of mochi rice cakes.

At Tokyo Mentsudan (DaikanPlaza Business Kiyota Bldg. 1F, Nishi-shinjuku 7-9-15, Shinjuku-ku, tel. 03 5389 1077), you can watch the noodle makers at work as they roll, cut and cook the udon in huge vats of boiling water. A bowl of kamatama udon splashed with dashi and a side of tempura or oden will only set you back ¥700. (Melinda Joe)



14. Japanese curry rice

Apples and honey in curry? Indian chefs would be quick to declare heresy. However, Japanese curry diverged from its roots on the subcontinent long ago and has evolved into an iconic dish in its own right. It's commonly served atop white rice, or in a kitschy silver turret, with a side of tart and crunchy rakkyo pickles. Beloved by schoolchildren and salarymen alike, its particular blend of sweetness, gentle spice and soothing, viscous mouth-feel has made curry rice one of Japan's most popular dishes.

Manten in Jimbocho (Kanda Jimbocho 1-54, Chiyoda-ku, tel. 03 3291 3274) is wildly popular among curry rice junkies. (Melinda Joe)


15. Yaki-imo

Come wintertime, Tokyo's streets are filled with the nostalgic, nutty aroma of roasted sweet potatoes, and a plangent call emanating from the yaki-imo trucks can be heard in every neighborhood. Yaki-imo usually disappear around late spring, but the curiously named daigaku-imo (university potatoes) sugar-crusted sweet potato snack can be found all year round. Take a look around your local grocery store, or the basement food courts in department stores likeTakashimaya to get your daigaku-imo sweet potato fix. (Melinda Joe)


16. Taimeshi

TaimeshiTaimeshi. (Photo by Flickr user <a href="http://www.flickr.com/photos/rhosoi/" target="_blank">rhosoi</a>)This classic dish of rice steamed with sea bream andkonbu, dusted with sansho Japanese pepper, tastes of home -- which is where you're most likely to find it. Although Omasa-Komasa in Higashi Nakano (Higashi Nakano 4-2-25, Nakano-ku, tel. 03 3371 0019) is known for its extensive selection of Juyondai sake, their taimeshi is some of the best we've tasted outside of Mom's kitchen. (Melinda Joe)


17. Takoyaki

The term 'octopus balls' doesn't do justice to this delectable snack from Osaka. A crisp exterior surrounding a gooey center of octopus, pickled ginger and scallions, takoyaki carries the heft of a meal in a few ping-pong-sized globes of dough. Brushed with a sweet sauce and sprinkled with nori, they're a favorite at festivals and as a late-afternoon snack.

Gindako has locations all over Tokyo. Check their website for details. (Melinda Joe)



18. Kabayaki

Kabayaki is a skewer of unagi eel that has been filleted, dunked in a thick, sweet soy-based sauce and then grilled. We can't verify the purported stamina-enhancing properties that make it popular in summer, but we love it for its intense, smoky-sweet flavor.

Connoiseurs swear by Obana in Minami-Senju (Minami-Senju 5-33-1, Arakawa-ku; tel. 03 3801 4670), one of the oldest unagi shops in the city. (Melinda Joe)


19. Ochazuke

ochazukeOchazuke. (Photo by Flickr user <a href="http://www.flickr.com/photos/geishabot/" target="_blank">love♡janine</a>)Chicken soup for the Japanese soul. Ochazuke is about as far from haute cuisine as you can get. It's a bowl of plain white rice and green tea mixed with dashi kelp broth, usually topped with salmon flakes, nori or umeboshi pickled plums, just the thing you crave when you're feeling sick, hung-over or down in the dumps.

This humble dish gets a stylish makeover at Zuzu (Ito Bldg 3F, Kabukicho-1-21-2, tel. 03 5292 3703), where ochazuke is made with healthy brown rice and toppings like soy-sauce-marinated tuna (¥690) transcend the ordinary. (Melinda Joe)





20. Onigiri

Tasty, filling and cheaper than a cup of coffee at Doutor, these usually triangular rice balls are the ultimate fast food. The fact that they're available at every convenience store means that you're never far from a snack. Onigiri come stuffed with anything from spicy cod roe and pickled greens, to grilled slices of beef with mayonnaise. In depachika department store basement food courts, you can find them filled with seasonal ingredients such as fresh takenoko bamboo shoots in the spring or matsutake mushrooms in the fall.

Onigiri can be found anywhere and everywhere, but we're partial to the rice balls at AM/PM (they use 100 percent domestic rice). (Melinda Joe)


21. Tofu

tofuCold tofu covered in onions, wakame and soy sauce. (Photo by Flickr user <a href="http://www.flickr.com/photos/rhosoi/" target="_blank">rhosoi</a>)We love tofu. Okay, there, we've said it. It's the most versatile vegetable protein out there, delicious deep-fried and splashed with dashi, stir-fried with beef, or served chilled and sprinkled with herbs. Tofu in its various incarnations can be found all over the city in izakayas such as Washoku En (various locations). For an unforgettably elegant (if pricey) tofu experience, head toTofuya Ukai (Shiba Koen 4-4-13, Minato-ku, tel. 03 3436 1028). You'll never look at bean curd in the same way again. (Melinda Joe)

22. Natto

Natto is easily the most divisive food in all of Japanese cuisine. Like blue cheese or durian, these fermented soybeans have an aggressively pungent aroma and idiosyncratic flavor that people either love or hate. Detractors complain of its 'stinky' smell and 'slimy' texture, but fans are addicted to its potent umami-rich goodness. It's delicious tossed with raw tuna and kimchee, or folded into the pork filling for gyoza.

For those still wary of natto, Yamanashi-based natto producer Sendaiya has found a way to sneak it into tasty baked doughnuts. (Melinda Joe)


23. Okonomiyaki/monjayaki

Okonomiyaki.Okonomiyaki.These fat, savory 'pancakes' can be made with any number of ingredients -- thin slices of pork belly, octopus, shrimp and even cheese -- in a variety of combinations. Hence the name okonomiyaki, which loosely translates as, "as you like it." They're often cooked on a hot griddle at your table. At several places, you can make them yourself, but it's probably a job best left to the pros.

Monjayaki is okonomiyaki's gloopy, soupy cousin. The best place to try it is in Tsukishima, where you'll find dozens of restaurants specializing in monjayaki and okonomiyaki. Oshio (Tsukishima 1-21-5, Chuo-ku, tel. 03 3532 9000) is good for first-timers. (Melinda Joe)




24. Nabe

Nabe is the embodiment of communal dining in Japan. On chilly winter nights, you can almost feel the love rising from this bubbling pot of goodness. At Yoshiba (Yokodsuna 2-14-5, Sumida-ku, tel. 03 3623 4480), savor your soup like a sumo wrestler with chanko nabe, a calorie-laden hodge-podge of fish, meat and vegetables, finished with thick udon noodles and egg. (Melinda Joe)


25. Miso

miso soupMiso soup. (Photo by Flickr user <a href="http://www.flickr.com/photos/lfl/" target="_blank">www.bluewaikiki.com</a>)Where would Japanese cuisine be without miso? This salty fermented bean paste forms the base of so many soups, sauces and marinades. Every region in Japan has its own special recipe. Sample them all -- from sweet and smooth Saikyo miso to dark and brooding Hatcho Miso -- at Sano Miso (Kameido 1-35-8, Koto-ku, tel. 03 3685 6111). We hear it's the best miso shop in town. (Melinda Joe)

26. Mochi ice cream

Playfully chewy, milky and sweet, mochi ice cream speaks to our childhood fascination with foods that come in edible wrappers. These frozen treats come in a wide range of flavors, but we prefer to stick to the classics: green tea, vanilla and strawberry. Just don't eat too many too fast. The outer shell of sticky-rice does nothing to prevent brain freeze.

Yukimi Daifuku mochi ice cream is available at convenience stores like 7-Eleven. Head to a department store like Isetan for even more varieties. (Melinda Joe)


27. Namero

It may not look like much, but Namero delivers a kaleidoscope of flavor on the palate. It's a fluffy mince of raw aji horse mackerel, shiso, scallions, ginger and a pinch of mellow miso, so tasty that its name essentially means "plate-licking good."

You can find delicious down-home Namero at Ippo (Kamasuya 2F, Ebisu 1-22-10, Shibuya-ku, tel. 03 3445 8418), or upscale versions at legendary sushi house Kyubey. (Melinda Joe)


28. Gyoza

gyozaGyoza dumplings. (Photo by Flickr user <a href="http://www.flickr.com/photos/ryumu/" target="_blank">ryumu</a>)Although technically Chinese, gyoza are now a key part of Tokyo culinary life. Bite-sized and rich, these dumplings normally filled with a mix of pork, cabbage and nira chives, are dipped into a tangy blend of soy sauce and vinegar. Unlike most Japanese foods which come in somewhat skimpy portions to help you know when to stop eating, it's pretty easy to keep ordering round after round of gyoza until you are about to burst.

The gyoza captial of the world is Utsunomiya up in Tochigi, but in Tokyo, the best gyoza experience is Harajuku Gyoza Roh (6-2-4 Jingumae, Shibuya-ku, tel. 03 3406 4743) and its sister establishment in Sangenjaya (Taishido 4-4-2, Setagaya-ku, tel. 03 5433 2451). Best part about Gyoza Roh is that you can get garlic-free gyoza -- a rarity in the city. (W. David Marx)




29. Taco rice

This American-Japanese hybrid originated in sunny Okinawa, where the meat, cheese, lettuce and tomato sauce of tacos somehow ended up on a bed of white rice. The result is surprisingly great. Even without the crunch of the taco shell, the flavor blends perfectly with the Japanese rice to create a hearty meal perfect for the summer days.

The dish is quite common at Okinawan joints and trendy cafés, but Quina in Kichijoji (Kichijoji Honcho 1-1-8, Musashino-shi, tel. 0422 21 6607) is a taco rice-only establishment that offers an avocado version as well as monthly crazy hybrids with other Japanese and Asian dishes like kimchi, mochi and okonomiyaki. (W. David Marx)


30. Naporitan spaghetti

Naporitan spaghettiNaporitan spaghetti. (Photo by Flickr user <a href="http://www.flickr.com/photos/yousukezan/" target="_blank">yousukezan</a>)The English name should probably be "Neapolitan," but it's best not associating this king of Japanese low rent food culture with anything Italian. Forget delicately brewed tomato sauces: This thing is mixes up the pasta with onions, green peppers, ham -- and everyone's favorite condiment, ketchup.

The dish has a long history but became extremely popular in the 1960s as serving it at bars let them stay open longer as "snack restaurants" rather than just watering holes. Sure this thing is pretty disgusting, completely non-authentic and has little to do with the subtleties of Japanese cuisine, but when we are trying to restore some balance to your body after a long night of drinking, nothing looks more attractive. And finding a place that still serves it means you get to hit some very classy establishments. (W. David Marx)




31. Yakitori

Washed down with an ice-cold beer, these grilled chicken skewers are ideal for outdoor grazing and summertime snacking. Yakitori most often refers to grilled dark meat, but a typical meal also includes other prized bits including lightly seared breast meat smeared with wasabi, livers, hearts, buttocks, gizzards, skin and more. Most places slather the ingredients with a thick syrupy sauce made from soy, rice wine and mirin, but gourmets prefer their meats sprinkled only with salt.

Try grilled segimo (kidneys) with salt at the lively Toriishi (Sangenjaya 2-15-14, Setagaya-ku, tel. 03 5430 1002). Indulge in rarer and pricier delicacies like grilled suzume (sparrow), uzura (quail), and the show-stopping chochin (ovary and fallopian tube) at Toriyoshi's Nakameguro branch (Kami-meguro 2-8-6, Meguro-ku, tel 03 3716 7644), or their Ginza location (1F Ginza Corridor Gai, Ginza 7-108, Chuo-ku, tel. 03 5537 3222).  (Darryl Wee)


32. Oden

One of the best winter comfort foods, oden is a simmering cauldron of gooey, gummy and chewy textures that include various fishcakes, soybean fritters and stuffed dumpling-like foods. You'll also find tender daikon radish chunks, konnyaku ("devil's tongue" root jelly), hard-boiled eggs, beef tendons and even wiener sausages all stewed until they absorb the tasty kelp-based stock. Try it Kansai-style at Odako (Ueno 2-3-1, Taito-ku, tel. 03 3836 4906), where the stock is lighter than the Kanto-style native to Tokyo. (Darryl Wee)


33. Rare cheesecake

As opposed to the baked New York-style version, this Japanese coffeeshop staple is made from fresh ('rare') cream or ricotta cheese. More upscale restaurants and dessert cafes serve deconstructed versions that resemble a gloopy English-style trifle or pudding, but you can order classic plain versions in most kissaten in Tokyo. For a special treat, try the maple syrup one at the Brazilian-themed café Yanaka Bossa (Yanaka 6-1-27, Taito-ku, tel. 03 3823 5952). (Darryl Wee)


34. Dojo (loach)

dojo loachDojo loach nabe. (Photo by Flickr user <a href="http://www.flickr.com/photos/ayustety/" target="_blank">ayustety</a>)Touted as one of Tokyo's authentic Edo period delicacies dating from the early 19th century, dojo are tiny eels about the size of your pinky finger that are often overlooked by cavalier eel hunters in search of the more succulent and meaty unagi. Located in the old ramshackle downtown area of Asakusa, Komagata Dojo (Komagata 1-7-12, Taito-ku, tel. 03 3842 4001) is one of its oldest purveyors. Opt for the regular dojo nabe, a hotpot of simmered loaches blanketed in finely chopped leek, the yanagigawa style hotpot (stewed with egg and burdock), deep-fried dojo kara-age, or even dojo senbei, a crispy beer snack made by deep frying their bones. (Darryl Wee)





35. Tamago-yaki/dashimaki tamago

Eggs in Japan show up in runny scrambles on top of rice bowls and omu rice plates, and in raw pristine form in chopped sashimi dishes like maguro yukke, a sort of tuna steak tartare. Perhaps the most cherished and versatile egg dish, however, is the simple Japanese omelet made by adding a little dashi broth into the egg mix. Cold rubbery slices of tamago-yaki show up in Japanese bento lunchboxes and cheap sushi platters in convenience stores across the land, but a freshly-made dashimaki tamago at a first-rate restaurant is a revelation: silken and pillow-like with a deep savory flavor that comes from the delicious stock.

Try it at Yamacho (1F Ebisu Oak Bldg, Ebisu 1-1-5, Shibuya-ku, tel. 03 3443 1701), where the broth is also deployed with amazing results in their udon noodle dishes. (Darryl Wee)


36. Taiyaki

TaiyakiTaiyaki. (Photo by Flickr user <a href="http://www.flickr.com/photos/jetalone/" target="_blank">jetalone</a>)Japan may be known for its beautiful pastries and cakes, but one of its most well-known traditional treats is oddly shaped like a sea breem. Taiyaki is a hot waffle-like pastry stuffed with sweet azuki bean paste, chocolate, cream or sometimes cheese. The shape stuck when it was introduced to the poor populace who couldn't afford the actual fancy-schmancy tai fish 100 years ago.

The taiyaki by Aji-saki in the basement of Ikebukuro's Seibu department store (Minami-Ikebukuro 1-28-1 B1, Toshima-ku, tel. 03 3987 7260) commands a line that snakes around corners from morning 'til night, and it gets longer when they bring out the sweet-potato-stuffed taiyaki after 5pm. (Misha Janette)




37. Sekihan

Plain 'ol white sticky rice is such a bore, which is why when it comes time for celebrations red sekihan should be on the table. The sekihan rice is of a special mochi variety, which makes it extra chewy, and it’s cooked with azuki beans, which give it that unique red tinge. The sekihan at Toraya, the infamous Japanese confectionary boutique, is made with their extra-rich azuki beans and is sold only by special order October to May. To order, call 03 3408 4121. (Misha Janette) 


38. Tsukemono

How can something this simple be so good? Salt-brined tsukemono pickles are one of life's little pleasures. Kyoto-based tsukemono producer Nishiri makes deliciously crunchy pickled daikon and vividly purple-pink shiba-zuke, assorted vegetables spiked with zesty aka-jiso (red shiso) leaves. Nishiri has outlets across Tokyo in department stores such as Takashimaya and Matsuzakaya in Ginza. (Melinda Joe)



39. Karaage

karaageKaraage Chinese-style fried chicken. (Photo by Flickr user <a href="http://www.flickr.com/photos/ishikawa_takanori/" target="_blank">Takanori Ishikawa</a>)The beer-lover's best friend. And what's not to love about Japanese fried chicken? Good tori-karaage is all about crispy skin and juicy dark meat, spiced with a little soy sauce and ginger to give it extra kick. It's a staple in izakayas everywhere, but we think that the Daisen tori-karaage at Wabisuke (Saiko Bldg B1, Nishi-Shinjuku 1-19-2, Shinjuku-ku, 03 3342 6680) is some of the best in town. (Melinda Joe)







40. Maccha Latte

A harmonious union of East and West, the maccha latte gives you the best of both worlds -- milk and green tea in one frothy, milky cup. At Nana's Green Tea, you can get top your maccha latte with chocolate, azuki bean paste or a scoop of vanilla ice cream. These sweet drinks are about as girly as they get, but who cares? (Melinda Joe)






舒適的食物,美味的選擇,很多奇怪的紋理 - 這是我們的這個美食家的天堂最美味的標誌性食品的選秀權


日本通常被稱為“ 加拉帕戈斯 “當涉及到技術,為國家的文化隔離往往會產生在世界上獨一無二的創新。也可以這樣說,大約食品。日本是一個美食仙境多虧了無與倫比的獨特性,以美食和新鮮度和生產完美的近乎宗教的懷抱一個國家的痴迷。其結果是以下40可食用的寶藏,我們永遠無法得到足夠的。


精心慢烤熱的煤,完美gindara西京燒是片狀,潮濕,暗示性味甘咸不可抗拒在同一時間。黑鱈魚,這本身就是一種美的東西,但它浸泡在醇香白味噌帶出了一個豐富的奶油是很難形容-甚至難以停止進食。日本最初開發這種技術,以冰箱發明之前保存的魚。那些日子已經一去不復返了,但我們的西京燒的慈愛。  我們特別喜歡gindara西京燒在Ginka(麻布十番2-19-2,港區,電話:03 5439 6938)。這是一桿進洞的牆店 ​​有一個用餐區隱藏在後面賣himono魚乾。(梅林達喬)


馬肉Basashi馬肉。(照片來自Flickr用戶<a href="http://www.flickr.com/photos/shrk/" target="_blank"> shrk </ A>),我們知道你在想什麼。但是,當準備妥當,馬肉鮮嫩,婉轉動聽而不是在所有野生的。秘訣是什麼?乾燥老化,這集中的味道,並給出了肉一個可喜的彈性。日本人禮貌是指由於其鮮豔的粉紅色,以馬肉為sakuraniku,或櫻花肉。其最流行 ​​的化身是basashi,生馬肉紙薄片蘸上醬油和磨碎的生薑,經常供應居酒屋。 美濃屋(森下2-19-9,江東區,電話:03 3631 8298,網址:www.e- minoya.jp),東京最古老的一個下町馬肉的餐廳,專門從事sakuranabe,馬肉的鹹味醬為主的火鍋菜naganegi日本韭菜和清晰的魔芋麵條煮在一起。(梅林達喬)


蠕動,不平穩,味甘性涼的觸感,蕨餅是很多像果凍,除了好得多。從技術上講,“年糕”是一個有點用詞不當:蕨餅是不是從大米,但蕨菜蕨澱粉。其結果是custardy,半透明,味道鮮美卷在烤麵包的黃豆粉黃豆粉, 看起來比您當地的雜貨店沒有進一步的蕨年糕,尤其是在夏季。該治療也可以發現depachikas或果子日本糖果店如。(梅林達喬)


UMI-浮圖UMI-浮圖。閃閃發光的像綠色,範圍從蒼白玉苔深色調的小寶石,UMI-浮圖是一個快樂的外表。這些微型“海葡萄”是不是葡萄可言,但集群非凡的海洋蔬菜在沖繩找到。當你咬放進去,腫脹的小膠囊在彈出你的嘴,釋放在您的味覺咸善之前,提供一個令人滿意的危機。 在沖繩的餐廳,如Dachibin(高圓寺北3-2-13,杉並區,電話:03 3337 1352),UMI-浮圖配備了一個活潑的橘蘸醬提供的酸味和甜味的平衡。(梅林達喬)


毫無疑問,壽司是日本最大的美食禮物給世界。幾乎詩意在它的簡單性,良好的壽司依賴於兩件事情:廚師的成分和刀技能的新鮮度。無論你是否喜歡你的生魚披在醋飯的一口大小的球,捲起烤紫菜或壓成脂肪矩形日誌,美味的壽司可以在每一個價格範圍內找到。 在Sushisho瑪莎(七西麻布B1,西壽司麻布4-1-15,港區,電話:03 3499 9178)在六本木無異於是魚完美。每一件精美的供應與天賦,並就如何吃它的具體說明。每人大約20000日元,這是一個揮霍,但完美並不便宜。(梅林達喬)


什錦壽司凱森鰻魚飯什錦蓋飯。什錦唐相結合的新鮮生魚片的簡單與優雅的悠閒非正式蓋澆飯,瘴癘飯碗。在特種魚珈旨Senryo(築地4-10-14,中央區,電話:03 5565 5739)在築地是凱森美味的鰻魚飯,一種什錦蓋澆飯的拌生魚的各種點點滴滴,並淋上奶油UNI海膽和紅寶石紅井倉鮭魚卵。吃它涉及到在儀式邊界的過程。魚和米飯是先用醬油和芥末混合,後來用鹹菜。當大多數的混合物已經被吃掉了,魚湯肉湯倒在剩下的三分之一,這是消耗為湯。(梅林達喬)


裹粉,油炸至酥呈金黃色,然後淋上用甜美和辛辣的調料,肉不會得到任何比炸豬排更好。在Tonki(博揚目黑1-1-2,目黑區,電話:03 3491 9928),他們不採取保留態度。該線很長,但肉質租用炸豬排,配上切碎的白菜的土堆,以減輕你的罪惡感,是非常值得期待的。麥森(4-8-5神宮前,澀谷區,電話:03 3470 0071),也一個無與倫比的待機。(梅林達喬)


< -  INLINE135  - >和牛和牛壽司。沒有相當比較華麗和牛大理石花紋的那第一口。這就像黃油,熔化地招標和頹廢。一旦你有和牛,其他的牛排似乎徹頭徹尾的吝嗇他們的瘦肉率。起初,脂肪的細白脈看起來令人震驚,但比一般的牛肉,和牛實際上包含了更高層次的ω-3和ω-6脂肪酸,它有助於降低心臟疾病的風險。至少這是我們不斷告訴自己。Blacows(惠比壽西2-11-9澀谷區,電話:03 3477 2914)提供了在其多汁的100%和牛漢堡奢華的味道(從1300日元)。(梅林達喬)



經過油炸美味的國際語言拉攏世界,天婦羅是日本最流行 ​​的烹飪的出口產品之一。諷刺的是,這個標誌性的日本菜發現它的根在國外-在葡萄牙。當葡萄牙的傳教士和商人來到長崎在16世紀中葉,他們帶來的豐富的食物口味和油炸的技術。基督教可能已經慢趕在日本,但天婦羅是一炮打響。 在近藤(坂口大廈9F,銀座5-5-13,中央區,電話:03 5568 0923),油炸幾乎是一門藝術形式:嫩蘆筍,細膩清脆kisu魚,扇貝肥美的油脂的點點滴滴還有粉色的中心。(梅林達喬)



這是非常,非常困難的選擇只有一個拉麵店,但恩濟(吉祥寺南町1-1-1,武藏野市,0422 44 5303)是我們最新的最愛tsukemen之一,拉麵蘸上厚厚的濃魚和豬肉骨為基礎的肉湯。(梅林達喬)


薩摩年齡薩摩年齡。(照片來自Flickr用戶<a href="http://www.flickr.com/photos/cytech/" target="_blank">駿龍</ A>)薩摩年齡證明,最喜歡的東西食用,鯪魚粘貼從一個小的時間在油炸鍋的好處。最初是從鹿兒島九州,這些高爾夫球球大小的東西可以用各種蔬菜製成-的圖案牛蒡根條子,切碎的香菇和洋蔥片 薩摩年齡可以在專業的立場和居酒屋遍布的城市,但酒吧第一神拳在惠比壽(Kamasuya 2F,惠比壽10年1月22日,澀谷區,電話:03 3445 8418)提出一個獨特的風味的菜。他們膨化福娃-福娃年齡是煎魚餅點綴著黑芝麻的去偉大的緣故通風的枕頭。(梅林達喬)


大多數市場上的蕎麥麵是批量生產的,與世無爭卻遺忘。一旦你嚐到了TE-宇智手捲蕎麥麵,雖然,這是很容易理解為什麼蕎麥麵廚師感到非常自豪,使完美的麵條。冷食為笊籬蕎麥麵,或在魚湯肉湯泡 ​​個熱水澡,他們的溫和的堅果味和堅定到了咬質感都讓人愛不釋手。Matsugen(Sendaizaka橡樹山1F,麻布十番3-11-12,港區,電話:03 3457 5690)提供熟練編寫,傳統的德-宇智蕎麥麵在時尚現代的環境。該bukkake的蕎麥麵1,200日圓Is配上十幾香草和一個不尋常的芝麻醬汁服。(梅林達喬)


贊岐烏冬面贊岐烏冬面。像許多革命,贊岐烏冬的興起始於一本書。贊岐烏冬面,四國的特殊品牌的厚小麥面,早已在西日本崇敬的烏冬面鑑賞家,但“Osorubeki贊岐烏冬面”(驚人的贊岐烏龍面)的發布引發了熱潮蔓延像全國各地的野火。是什麼讓贊岐烏冬面特別是他們的嚼勁和柔滑的質感。光滑,slurpable,並極大的滿足,贊岐烏冬面提供的嚼勁的麵食都咬勁和年糕年糕的柔韌密度。 在東京Mentsudan(DaikanPlaza清田商務大廈1F西新宿15年7月9日,新宿區,電話:03 5389 ​​1076),你可以為他們推出在工作中觀看麵條機,切,煮麵條在沸水巨大的大桶。一碗烏冬面kamatama的潑魚湯和天婦羅或關東煮的一側將只設置你回來700日元。(梅林達喬)


蘋果和蜂蜜的咖哩?印度廚師會很快宣布異端。然而,日本咖哩從根源上分歧次大陸很久以前,並已演變成在自己的權利的一個標誌性菜餚。它通常擔任頂上白米飯,或在一個俗氣的銀角樓,有餡餅和脆脆的鹹菜蕎頭的一側。心愛的學生和上班族的一致好評,尤其是其融合了甜美,溫柔的香料和舒緩的,粘稠的口感使得咖哩飯的日本最受歡迎的菜餚之一。 Manten接著在神保町(神田神保町1-54,千代田區,電話:03 3291 3274)是其中咖哩飯迷們廣受歡迎。(梅林達喬)




鯛魚飯鯛魚飯。(照片來自Flickr用戶<a href="http://www.flickr.com/photos/rhosoi/" target="_blank"> rhosoi </ A>)這款經典菜米飯蒸鯛魚和海帶,撒與日本山椒辣椒,味道的家-這就是你最有可能找到它。雖然Omasa-Komasa在東中野(中野東25年4月2日,中野區,電話:03 3371 0019)以其廣泛的選擇Juyondai的緣故,他們的鯛魚飯是一些我們所媽媽的以外嚐到了最好的廚房。(梅林達喬)




蒲燒鰻魚是鰻魚的串已被剔骨,扣籃在一個厚厚的,甜醬油為基礎的醬油再烤。我們無法驗證聲稱後勁增強特性,使得它在夏天的流行,但我們愛它,它強烈的煙熏甜的味道。 Connoiseurs發誓尾花的南千住(南千住5-33-1,荒川區,電話:03 3801 4670),在這個城市最古老的鰻魚店之一。(梅林達喬)


茶泡飯茶泡飯。(照片來自Flickr用戶<a href="http://www.flickr.com/photos/geishabot/" target="_blank">愛♡珍妮</ A>)雞湯為日本人的心靈。茶泡飯大約是從高級料理就可以得到。這是一碗普通的白米飯和綠茶湯汁海帶清湯,通常配上鮭魚片,紫菜或梅子幹梅子混合,只是當你感到噁心你渴望的東西,懸在或垂頭喪氣。 這卑微的菜在得到了時尚改造祖祖(伊藤大廈3F,歌舞伎町-1-21-2,電話:03 5292 3703),其中茶泡飯是用健康的糙米,像醬油醃製金槍魚(¥690)創見澆頭普通。(梅林達喬)


美味,填充和比一杯咖啡便宜羅多倫,這些通常的三角飯糰是最終的快餐。他們是提供一切便利店的事實意味著你永遠不會遠離零食。飯糰都塞滿了來自麻辣鱈魚子和醃青菜什麼,以牛肉,蛋黃醬烤片。在depachika百貨地下一層的美食廣場,你可以找到他們充滿時令食材,如新鮮takenoko竹筍在秋季或春季松茸蘑菇。 飯糰可以任何地方找到,但我們偏湯圓在AM / PM(他們使用100%國產米)。(梅林達喬)


豆腐冷豆腐蓋在洋蔥,裙帶菜和醬油。(照片來自Flickr用戶<a href="http://www.flickr.com/photos/rhosoi/" target="_blank"> rhosoi </ A>)我們愛豆腐。好了,好了,我們已經說過了。這是最通用的植物蛋白在那裡,美味的油炸和潑魚湯,炒牛肉,或送達冰鮮和撒上香草。豆腐在各種各樣的化身,可以發現整個城市的居酒屋如和食恩(不同地點)。對於一個難忘的優雅(昂貴)豆腐的經驗,頭Tofuya旅遊鵜飼(芝公園4-4-13,港區,電話:03 3436 1028)。你永遠也看豆腐以同樣的方式再次。(梅林達喬)




雜樣煎菜餅。。喜好燒薄片五花肉,章魚,蝦,甚至奶酪- -在各種組合這些脂肪,美味的'煎餅'可以與任意數量的原料製成的。因此,名稱雜樣煎菜餅,寬鬆地翻譯為,“因為你喜歡它。” 他們經常在你的餐桌上煮熱煎餅。在幾個地方,你可以讓他們自己,但它可能是最好留給專業人士的工作。 文字燒是大阪燒的gloopy,湯的表姐。試試它的最好的地方是在月島,在那裡你會發現許多餐廳專門從事文字燒和大阪燒。押尾(月島1-21-5,中央區,電話:03 3532 9000)是良好的第一次出國。(梅林達喬)


火鍋是日本公共食堂的體現。在寒冷的冬夜,你幾乎可以感受到我的愛從這個鍋裡冒泡善良的上升。在Yoshiba(Yokodsuna 2-14-5,墨田區,電話:03 3623 4480),細細品味你的湯像相撲選手與相撲火鍋,一個高卡路里的大雜燴魚,肉和蔬菜,厚厚的烏冬面完成麵條和雞蛋。(梅林達喬)


味噌湯味噌湯。(照片來自Flickr用戶<a href="http://www.flickr.com/photos/lfl/" target="_blank"> www.bluewaikiki.com </ A>)會在哪裡的日本料理是沒有味噌?這咸發酵豆瓣醬形成了這麼多湯,醬汁和醃泡的基礎。在日本每個地區都有自己的特殊配方。其取樣-從味甘滑西京味噌,以黑暗和育雛八丁味噌-在佐野味噌(龜戶1-35-8,江東區,電話:03 3685 6111)。我們聽到它在城裡最好的大醬店。(梅林達喬)


調皮地嚼勁,乳白色,甜,麻糬冰淇淋說出了我們的童年迷戀的食物來食用包裝。這些冷凍黃柏進來各種各樣的口味,但我們更願意堅持到經典:綠茶,香草和草莓。只是不要吃太多太快。粘稻外殼無助於防止腦凍結。 Yukimi大福麻糬冰淇淋可在便利店像7-Eleven便利店。前往百貨公司像伊勢丹甚至更多的品種。(梅林達喬)



您可以在第一神拳(Kamasuya 2F,惠比壽10年1月22日,澀谷區,電話:03 3445 8418),或高檔的版本在傳說中的壽司屋找好吃的下家Namero Kyubey。(梅林達喬)


餃子餃子。(照片來自Flickr用戶<a href="http://www.flickr.com/photos/ryumu/" target="_blank"> ryumu </ A>)雖然技術上中國,餃子是現在的東京美食的重要組成部分生活。一口大小和豐富,這些粽子通常充滿了豬肉,白菜和混合NIRA韭菜,浸入濃郁的混合醬油和醋。與大多數的日本食物,在有些吝嗇的部分來幫助你知道什麼時候該停止進食,這是很容易保持圓形餃子的訂購後一輪,直到你將要破滅。

世界的餃子金匯宇都宮是在櫪木縣,但在東京,最好的餃子的經驗是原宿餃子盧武鉉(6-2-4神宮前,澀谷區,電話:03 3406 4743)和其姊妹機構在三軒茶屋(Taishido 4-4-2,世田谷區,電話:03 5433 2451)。關於餃子盧武鉉最好的部分是,你可以得到大蒜自由餃子 - 一個罕見的城市。(W·大衛·馬克思)



這道菜是在沖繩的關節和時尚的咖啡館很常見,但Quina的吉祥寺(吉祥寺本町1-1-8,武藏野市,電話:0422 21 6607)是一個塔科水稻僅建立,提供了一個鱷梨版本,以及每月瘋狂雜種像泡菜,年糕和什錦燒等日本和亞洲菜餚。(W·大衛·馬克思)


Naporitan意大利麵條Naporitan意大利麵條。(照片來自Flickr用戶<a href="http://www.flickr.com/photos/yousukezan/" target="_blank"> yousukezan </ A>)的英文名稱或許應該是“那不勒斯”,但它是最好的沒有這種關聯日文王廉租飲食文化與意大利的東西。忘記微妙釀造番茄醬:這東西混合起來的麵食,洋蔥,青椒,火腿-和大家的喜愛的調味品,番茄醬。




試試烤segimo(腎)鹽在熱鬧的Toriishi(三軒茶屋14年2月15日,世田谷區,電話:03 5430 1002)。沉迷於像烤雀(麻雀),uzura(鵪鶉),以及顯示停車燈籠(卵巢,輸卵管)罕見,高價的美味佳餚Toriyoshi旅遊的中目黑分支(卡米目黑2-8-6,目黑區,電話:03 3716 7644),或它們的位置銀座(銀座一樓走廊改,銀座7-108,中央區,電話:03 5537 3222)。(歐陽嫣)


其中一個最好的冬季舒適的食物,關東煮是糊糊的,粘性和耐嚼紋理,包括各種魚餅,大豆油條和餃子般的食物暗流湧動的大鍋。您還可以找到嫩蘿蔔塊,魔芋(「魔鬼的舌頭“根果凍),煮雞蛋,牛蹄筋,甚至維也納香腸燉一切,直到他們吸收了美味的海帶為基礎的股票。試試看關西風格的Odako(上野2-3-1,台東區,電話:03 3836 4906),其中股票比關東風格的原產於東京輕。(歐陽嫣)


相對於烤紐約風格的版本,這家日本咖啡館主食是由新鮮('罕見')的奶油或乳清乾酪製成。更高檔的餐廳和甜點咖啡館提供類似於一個gloopy英式風格的小事或布丁解構版本,但你可以訂購經典的純版本中最kissaten在東京舉行。對於一個特殊的對待,請嘗試楓糖漿一個在巴西為主題的咖啡館谷中博薩(谷中27年6月1日,台東區,電話:03 3823 5952)。(歐陽嫣)


泥鰍道場道場泥鰍火鍋。(照片來自Flickr用戶<a href="http://www.flickr.com/photos/ayustety/" target="_blank"> ayustety </ A>)被吹捧為東京的正宗江戶時期的美味佳餚追溯到很早的一19世紀,道場是你的小指那往往是由騎士鰻魚獵人在尋找更多的肉質和肉鰻魚的忽略了尺寸小鰻魚。坐落在老搖搖欲墜的淺草區中,駒形道場(駒形1-7-12,台東區,電話:03 3842 4001)是其最古老的傳播者之一。選擇正規的道場鍋,燜泥鰍火鍋在切碎的韭菜籠罩,在yanagigawa式火鍋(燉雞蛋和牛蒡),炸道場卡拉年齡,甚至道場米粉餅乾,香脆零食啤酒通過做深油炸他們的骨頭。(歐陽嫣)

35。Tamago-yaki/dashimaki TAMAGO

在日本的雞蛋出現在流加擾的飯碗和OMU米板的頂部,並在切碎的生魚片料理,如金槍魚YUKKE,一種金槍魚韃靼牛排原始質樸的形式。也許最珍愛的和通用的蛋盤,但是,是簡單的日本煎蛋加入少許高湯高湯倒入蛋液混合組成。TAMAGO燒冷橡膠片出現在日本的便當飯盒和廉價的壽司拼盤在這片土地的便利店,而是一個新鮮製作dashimaki TAMAGO在一流的餐廳是一個啟示:絲綢和枕狀了深刻鹹味味道來自於美味的股票。

試試看在Yamacho旅遊(1F惠比壽橡樹大廈,惠比壽1-1-5,澀谷區,電話:03 3443 1701),其中肉湯也部署在他們的烏冬面的菜餚驚人的結果。(歐陽嫣)


鯛魚燒鯛魚燒。(照片來自Flickr用戶<a href="http://www.flickr.com/photos/jetalone/" target="_blank"> jetalone </ A>)日本可以其美麗的糕點和蛋糕,但一其最知名的傳統甜點的形狀奇特似海breem。鯛魚燒是熱鬆餅般的糕點餡有甜紅豆醬,巧克力,奶油或乳酪,有時。當它被引入到可憐的民眾誰也無法100多年前買得起的實際花式schmancy泰魚的形狀卡住。

由味崎在池袋的西武百貨(南池袋1-28-1 B1,豐島區,電話:03 3987 7260)地下室的鯛魚燒命令蛇見微知著從早,直到晚上一條線,它變長時,他們帶出紅薯釀鯛魚燒下午5點之後。(米莎珍妮特)


普通的'醇白糯米是這樣的孔,這就是為什麼,當談到時間為慶祝紅赤豆煮飯應該是放在桌子上。該赤豆煮飯飯是一種特殊的年糕品種,這使得它額外的嚼勁,而且它熟紅豆,這給它的獨特的紅色調。在赤豆煮飯虎屋,臭名昭著的日本點心的精品,是用他們的額外豐富的紅豆和銷售只能由特殊訂貨十月至五月。如需訂購,請致電03 3408 4121。(米莎珍妮特) 




karaageKaraage中國式炸雞。(照片來自Flickr用戶<a href="http://www.flickr.com/photos/ishikawa_takanori/" target="_blank">石川孝</ A>)啤酒愛好者的最好的朋友。,什麼是不愛日本炸雞?良好的托里- karaage是所有關於外皮酥脆多汁黑肉,五香用少許醬油和生薑給它額外的球。這是在居酒屋隨處可見的主食,但我們認為大山酉karaage在侘助(西湖大廈B1,西新宿1-19-2新宿區,03 3342 6680)是一些最好的服務。(梅林達喬)




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