What comes to mind when you think of Japanese food? Most people will quickly answer “sushi” and “rāmen“, but of course there’s much more to it than that! Traditional Japanese food is broadly referred to as washoku. Throughout this article, we’ll explore the qualities that typify washoku, as well as introduce some washoku dishes that may not be as well-known overseas.
Familiarizing yourself with a country’s food is a great way to create a more personal connection with that country’s culture. If you’d like to develop that connection even more, try learning the language! With optimized lessons and learning tools in 25 languages, see how Rosetta Stone can turn your linguistic aspirations into a reality.
What is washoku (和食)?
The word washoku is comprised of two kanji characters: 和(wa) and 食(shoku). The character for “shoku” is easy to define. It simply means “food” or “to eat”.
However, the “wa” part has a deeper meaning. Although you could translate it as “traditional Japanese”, this doesn’t completely elucidate the significance of this character. Many things performed in a traditional Japanese style use the “wa” character. In fact, the word that means “traditional Japanese style” is wafuu (和風).
Other examples with “wa” include:
- Wagyu (和牛) = Japanese-style beef. The city of Kōbe is especially famous for their wagyu.
- Wagashi (和菓子) = Traditional Japanese sweets.
- Washitsu (和室) = Traditional Japanese rooms. These feature tatami mat flooring and sliding doors.
- Washi (和紙) = Traditional Japanese paper. It’s typically more textured and semi-transparent, and can be used for crafts such as origami and paper lanterns. Decorative washi tape is also popular.
“Wa” is so meaningful in Japanese culture that historical periods are named and identified by this character. Japanese people have traditionally defined periods of their history by whichever emperor was in power, and today’s Reiwa (令和) era as well as the Shōwa (昭和) era from 1926-1989 take on the additional authenticity of the “wa” character.
The “wa” of washoku is profoundly connected to Japanese national identity, which is helpful to remember the next time you sit down to enjoy bentō (弁当). It’s more than just sustenance; it’s a window into centuries of Japanese culture!
>> Planning a trip to Japan? Learn new vocabulary with our Everyday Conversations video series!
Elements of washoku cuisine in Japan
Washoku is not just food. It’s art! The features that distinguish washoku from other cuisines can be separated into four categories: ingredients, seasonality, aesthetics, and balance.
Ingredients
In general, Japanese communities take pride in cultivating and utilizing high-quality ingredients. This can be seen in their wagyu beef, hand-made noodles, and pristine produce (which you can find in an average Japanese supermarket). There is also a selection of additives crucial to creating unique Japanese flavors. Those include:
- Soy sauce: Adding soy sauce is an easy way to make bolder and appropriately salty flavors. Soy sauce is so central to Japanese food that you’ll often find bottles of it on restaurant tables.
- Miso (味噌): A thick paste made from fermented soy beans. While most famous for its role in miso soup, it can be incorporated into other dishes for a savory boost.
- Mirin (味醂): A sweet rice wine (similar to sake) intended for cooking. It is a light translucent yellow and has a unique sweet yet tangy flavor.
- Dashi (出汁): The standard Japanese soup stock, most commonly made from konbu seaweed and dried katsuobushi fish flakes. It gives dishes a richer umami flavor.
Seasonality
Items are more likely to be included in a dish when they’re in season. You can anticipate more tomatoes in summer, sweet potatoes in autumn, citrus in winter, and bamboo shoots in spring. The concept of enjoying foods during their peak seasons is called shun (旬).
Certain dishes are also more popular during different seasons because of their temperature. During winter, foods that come with hot soup are recommended, such as nabe dishes and even rāmen. Conversely, cold foods are preferred during summer, like sōmen and kakigōri (Japanese shaved ice).
There are also foods unique to specific events. For Japan’s New Year celebrations, people buy boxes of osechi ryouri filled with a variety of dishes that don’t require refrigeration. During Japan’s cherry blossom festival, you’ll find special snacks that people enjoy while watching the flowers in a tradition called hanami, such as sakura mochi and hanami dango.
The changing seasons are reflected not only in flavor, but also in appearance. We’ll dive into that next!
>> Speaking of the seasons, here’s 22 Japanese holidays you won’t want to miss this year.
Aesthetics
Japanese food is known for its beautiful presentation. Artisans go to great lengths to make food that is both impressive and evocative, inspiring emotions from whimsical delight to reverence.
In a nod to the seasonality mentioned above, chefs often draw from natural elements. Japan is known for its expertise in many ceramic styles, from Raku-ware (楽焼) to Arita-ware (有田焼), and serving plates can be changed to match the season. Garnishes also come into play, as spring plates are donned with sakura flowers and autumn plates are accented with vibrant red and yellow leaves. Alternatively, vegetables or other ingredients can be cut into the shape of those icons.
From delicately chosen ceramics to bright produce, color plays a huge role in how we experience a meal. Japanese washoku has a beautiful color palette that plays to the shades of each season:
- Spring: Pink, green
- Summer: Yellow, bright colors
- Autumn: Reds, muted tones
- Winter: White, lighter tones
Washoku is also known for abundance in that sense that Japanese food is not typically served as a single dish; there are many accompanying sides. These can then be set apart and displayed in a way that looks visually pleasing,a and you’ll often see items on serving tray or in a bentō (弁当) box.
Speaking of bentō: some people take packing bentō meals very seriously. All kinds of shapes and even themes (such as popular mascot characters) have been incorporated into bentō boxes. You can even buy tools to cut out desired shapes, such as stars and animal faces.
Balance
Like many aspects of Japanese culture, washoku is built on principles of balance, both aesthetically and nutritionally. Japanese set meals, like teishoku (定食), are a perfect example. Each teishoku includes a protein (often fish), a bowl of rice, miso soup, and different veggie-focused sides. Tsukemono (pickled vegetables) are common, as well as beans and sautéed vegetables called okazu.
Even heartier dishes served at restaurants include some balance of protein, carbs, and vegetables. Think about how a ramen bowl is composed: noodles, pork belly, and vegetables are in perfect harmony.
This everyday diet, rich in variety, is in large part why Japanese people tend to live longer!
>> See how Japanese tea ceremonies prize balance and aesthetics to create an unforgettable ritual.
Common washoku dishes
We’ve come to the part you’ve all been waiting for: a list of delicious dishes for you to try! From classic street foods to complex broths, washoku is meant to be savored and shared.
Noodles
Washoku offers a variety of noodles with different textures, ingredients, and general uses.
- Udon (うどん): Thick, chewy noodles made from wheat flour, udon is often served in soup, since its consistency allows it to soak up more flavor. Different prefectures have unique udon dishes, ranging in complexity and flavors.
- Soba (蕎麦): These noodles are made from buckwheat, which gives them a darker color and nutty flavor. Like udon, different prefectures serve soba in different ways. However, soba dishes tend to be simpler, and they can be either hot or cold.
- Sōmen (素麺): These are long, thin, straight wheat noodles. They tend to be eaten cold, which makes them popular in the summer. The most notable version is nagashi sōmen, which is served in a bamboo slide and requires customers to catch flowing noodles with their chopsticks!
- Rāmen (ラーメン): Made with high gluten flour, ramen is often slightly ribboned and chewy, which helps the noodles absorb more soup. Interestingly, it’s debatable whether it classifies as washoku, but a list of Japanese noodles would feel incomplete without mentioning rāmen.
Tempura
Tempura (天ぷら) are foods coated with a simple batter of flour, water, and egg, then deep-fried. The results are airy and crispy. Shrimp tempura are the most popular, followed by an assortment of vegetables such as okra, mushrooms, eggplant, and pumpkin. Tempura may be eaten on their own or mixed with other dishes, especially noodles and donburi rice bowls.
Okonomiyaki
Sometimes described as a “savory pancake”, okonomiyaki (お好み焼き) is cooked on a teppan iron plate and comes in two distinct styles: Kansai or Ōsaka style and Hiroshima style.
For Kansai-style pancakes, the ingredients are pre-mixed into the batter, then cooked. For Hiroshima-style pancakes, you cook a base of batter first, then layer the ingredients. It also includes noodles, whereas the Kansai-style prefers cabbage.
The name okonomiyaki means “your preference, fried.” Aside from the fundamental ingredients, okonomiyaki can theoretically include anything!
>> Try tempura, okonomiyaki, and more at one of the many festivals in Japan!
Nabe: Hot pot dishes
Hot pots are a feature of many Asian cuisines, an age-old tradition that combines flavorful broth with DIY tableside preparation. Nowadays, it’s a fun means of dining for big groups as each person dips their favorite meat and veggies into a steaming vat of soup.
Many of Japan’s most traditional foods fall under the category of hot pot dishes called nabemono or nabe (鍋). They’re perfect cold-weather fare.
- Shabu shabu (しゃぶしゃぶ): This can be compared to meat fondue. Dip thin slices of meat and easy-to-cook vegetables like cabbage, chrysanthemum greens, and green onions. They cook through within seconds and soak up the flavor of the broth. Afterwards, you can eat as you go or dip them in ponzu or sesame sauces.
- Sukiyaki (すき焼き): Similar to shabu shabu, sukiyaki involves cooking meat and vegetables in a boiling pot of broth. No need to dip them one-by-one though. Here, the ingredients simmer together before eating. This results in a richer, heartier soup. Once the soup is served, many enjoy dipping veggies and meat into a bowl of raw beaten egg.
- Oden (おでん): Oden is made in a soy and dashi-based broth with a unique set of ingredients. In place of thin slices of beef and leafy greens, you’ll see thick chunks of daikon radish, fish cakes such as chikuwa, slices of konjac jelly, and boiled eggs. Oden often simmers for a long time and is a popular offering in convenience stores.
Donburi
Donburi (丼ぶり) refers to any dish where a bowl of rice is covered with hearty toppings. The name of each dish is an amalgamation of the topping + don, meaning “porcelain bowl.” Types of donburi with their toppings include, but are not limited to:
- Gyuudon (牛丼): Beef and onions simmered in a soy sauce-based broth (gyuuniku = “beef”).
- Oyakodon (親子丼): Chicken simmered in a soy sauce-based broth and mixed with egg. This donburi‘s name is a bit morbid. Oya means “parent” and ko means “child”; the oya is the chicken, and the ko is the egg.
- Tendon (天丼): Any tempura donburi (tempura is alternatively spelled “tenpura“).
- Unadon (うな丼): Grilled eel with a sweet-savory soy-based sauce (unagi = “eel”).
- Kaisendon (海鮮丼): Sashimi (slices of raw fish) often served with fish roe and shrimp (kaisen = “seafood”).
- Katsudon (カツ丼): Breaded deep-fried cutlets mixed with egg (katsu = “cutlet”). While the donburi style is Japanese, katsudon is technically considered a combination of Japanese and Western cuisines.
What other cuisines are present in Japan?
There’s no doubt that washoku is the star of the show, but Japan has plenty of flavorful and immensely popular dishes that hail from influential locales. You can trace Japan’s shared history with China back to a plate of crispy gyōza (餃子). Even the western hamburger found its way onto famiresu (ファミレス) menus in the form of hamburg steak.
There are now numerous dishes that—while they’re well-known to have started elsewhere—are uniquely Japanese in their current form. Because they have so much outside influence, they are distinct from washoku.
Youshoku: Western food
Just as the 和(wa) character is designated for things that are quintessentially Japanese, there is a character designated for things from the Western world: 洋(you) (pronounced /yohh/). Consequently, youfuu (洋風) means “Western style”, and youshoku (洋食) means “Western food.”
Here are several dishes that are considered “Western food,” but have an undeniable Japanese spin:
- Omurice (オムライス): Everyone loves an omelet, and this one is served on a bed of ketchup-flavored chicken rice. The name is a portmanteau of “omelet” and “rice.”
- Hamburg steak (ハンバーグ): Pronounced “hanbaagu“, this is a patty made from a mixture with ground meat and panko breadcrumbs. It’s usually topped with a demi-glace sauce.
- Tonkatsu (豚カツ): Tonkatsu means “pork cutlets”, since the “ton” character means “pig”, and “katsu” comes from the romanization of the word “cutlet.” They are breaded, deep-fried, and topped with tonkatsu sauce. For health, feel free to go to town on the shredded cabbage side salad.
- Japanese curry (カレー): Compared to Indian and Thai varieties, Japanese curry has a simpler flavor and is usually sweet rather than spicy. It often includes large, melt-in-your-mouth bites of potatoes and carrots. Japanese curry is a beloved flavor profile and you can find it in everything from curry noodles to curry bread.
Chuuka ryouri: Chinese food
There is a long history of cultural exchange between Japan and China. As a result, some things that we now take for granted as being “Japanese” have their origins in China. Even the Japanese writing system was adapted from Chinese characters (starting with kanji which were then simplified to create hiragana and katakana)!
Several foods are well-known among Japanese people as having come from China. They aren’t exactly washoku, but they aren’t exactly Chinese food—chuuka ryouri (中華料理)—either. The most notable of those are:
- Rāmen (ラーメン): Yes, rāmen was adapted from Chinese food! In fact, rāmen is still occasionally referred to as “Chinese soba” (chuuka soba, 中華そば). Because
rāmen has “foreign origins,” its name is usually written in katakana. - Karaage (唐揚げ): A version of fried chicken where the pieces are smaller, boneless, and have a less heavy coating.
The following dishes more closely resemble their Chinese counterparts (even using the same kanji for their names) and are considered chuuka ryouri:
- Gyōza (餃子): Refashioned from Chinese dumplings called jiaozi, gyoza are almost always filled with a ground pork and garlic mixture and pan-fried. In contrast, Jiaozi are generally more varied, utilizing different ingredients and cooking methods (most commonly steamed).
- Mābō dōfu (麻婆豆腐): Known as “mapo tofu” in English, the original má pó dòufu comes from the Sichuan province of China, infamous for its mouth-numbingly spicy food! As Japanese people tend to be less-equipped to handle spice, their version is considerably toned down. However, the silken tofu cubes, flavorful meat, and savory sauce are comparable.
Savor your cultural experiences with Rosetta Stone
Planning a trip to Japan? You’re now ready to dive into the world of Japanese cuisine headfirst. And even if you’re just exploring new cuisines from home, sampling washoku is an awesome gateway into Japanese culture.
If you’d like to access the depths of Japanese cuisine though, you’ll want to learn the language. Doing so will allow you to navigate restaurants popular with locals that may not have English menus! You’ll also be able to ask questions about dishes and make adjustments that best suit your palate.
Rosetta Stone’s courses are designed so you can take in Japanese organically, fostering a genuine understanding that goes beyond memorizing phrases. You’ll be able to gain the skills and confidence needed to take the plunge in countries overseas, allowing you to savor those opportunities that much more. Plus, TruAccent is built into every lesson to help you perfect your pronunciation!
Written by Lydia Thron
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