Irasshaimase! Japan is a land of culinary wonders, where traditions run deep and gastronomic adventures await around every corner. Sushi, ramen, and tempura are always the first dishes that come to mind. If you venture off the path, there is a wide array of unique and weird Japanese foods waiting to intrigue even the most adventurous palate.
20 Weird Japanese Foods
Move aside, Natto. From fugu to fermented fish, this list here is the real deal. The truly weird food of Japan. In this section, we present 20 weird Japanese foods, secret delicacies the locals have been keeping from tourists for decades.
Horse Sashimi (馬刺し)
Horse sashimi, known as “basashi” in Japanese, is a delicacy originating from Kumamoto Prefecture. Thinly sliced raw horse meat is the star of this dish, usually served with soy sauce, garlic, and wasabi. The meat is tender and lean, with a slightly sweet and gamey flavor that might remind you of beef.
Horse meat has a vibrant, pinkish hue which is lighter than other red meat. This is why it is also known as “sakura niku” (桜肉), which means “cherry blossom meat” in reference to Japan’s unofficial national flower.
You can find specialty restaurants offering horse sashimi in many parts of Japan. Besides sashimi, you can also sample horse meat dishes like hot pots, steak, and deep-fried.
Chicken Sashimi (鳥刺し)
Most people would never think of eating raw chicken meat but Kagoshima prefecture is famous for its chicken sashimi, or “torisashi.” This dish features the freshest chicken meat, expertly sliced into translucent pieces and served with soy sauce and wasabi.
Before you lose your mind, restaurants serving this daring dish source only the best chicken meat from local farms with high-quality control. This is also not a household dish as it requires extra measures to ensure suitability for raw consumption.
The texture of raw chicken is tender, while the flavor is mildly sweet. The meat is typically lightly torched to deliver a more layered flavor. It may be a Kagoshima specialty but you can find it in restaurants all around Japan.
Softshell Turtle Cuisine (すっぽん料理)
Softshell turtle cuisine (“suppon riori”) carves a distinctive culinary niche in Japan. For centuries, Japanese gastronomy has embraced these turtles, valuing them for their purported health benefits. In Japan, softshell turtles are renowned for their alleged aphrodisiac qualities due to influences from traditional Chinese medicine.
The prevalent dish, “Suppon-nabe,” involves simmering turtle meat, vegetables, and a flavorful broth in a hotpot. Suppon also stars in sushi, sashimi, and grilled dishes.
A select few specialty restaurants provide set meals showcasing the turtle’s liver, fat, heart, and other offal, all served in their raw, uncooked glory. For the adventurous, there’s even the option of trying turtle blood sake and turtle bile. This delicacy is more of an exclusive indulgence in Japan.
Pollock Roe (明太子)
Hakata-style “mentaiko” or spicy pollock roe is a popular dish throughout Japan and among sushi-loving foodies. Mentaiko refers to the roe-filled sack (ovaries) of the Alaskan pollock which is actually a type of cod. it’s a staple in Hakata cuisine and is often shared among friends and family.
The sausage-like roe sacks are marinated in a spicy chili pepper seasoning. This process creates a mildly fiery and savory flavor with a hint of oceanic freshness. The roe sacks are commonly enjoyed as is as a topping for rice or pasta. The roe also works well as a garnish for sushi and sushi rolls.
Fish Milt (白子)
“Known as “shirako,” fish milt is a creamy and soft delicacy derived from the sperm sacs of fish. Milt from cod or salmon is most common while pufferfish milt is a luxury. Shirako literally means “white child”. How apt.
Shirako is usually lightly seasoned and served hot or cold. The texture is velvety, while the flavor is mild and slightly sweet with a hint of fishiness. It’s a winter delicacy since that is the cod spawning season in Japanese waters. Cod milts are full of seminal fluid during this period. Yummy.
Shirako is a versatile ingredient, adding to its popularity. A common recipe is to serve it chilled with ponzu sauce but you can find it in hot pots, tempura, and miso soups too.
Pufferfish (河豚)
Pufferfish, or “fugu,” is one of Japan’s most notorious dishes. Its toxin can cause paralysis and lead to severe and potentially life-threatening consequences. There is also no anti-toxin to treat pufferfish poisoning.
In truth, the reputation of fugu is often exaggerated. Skilled chefs meticulously process this fish, eliminating its poisonous parts and rendering it safe to consume. These chefs dedicate years to mastering the art of fugu preparation and receive certification to ensure the strictest safety standards. Unsurprisingly, most cases of fugu poisoning can be traced back to amateurs attempting to catch and prepare pufferfish at home.
Fugu takes on diverse forms, such as sashimi, hot pot, or deep-fried, often presented as a complete fugu course. Its delicate flavors, unique texture, and the unique dining experience it offers make it a highly sought-after delicacy.
Capitulum (亀の手/カメノテ)
“Kame no te” translates as “turtle hands” and is a somewhat uncommon seafood. In case you were wondering, these aren’t actually real turtle hands but Japanese gooseneck barnacles. They get their name for quite obvious reasons.
Spring is usually the harvesting season for this delicacy. There are a few ways to enjoy these unusual sea creatures. You can boil them with salt, steam them with sake, or add them to miso soup. It’s quite a hard shell to crack open with little meat but it’s worth the effort. Kamenotes have a sweetness similar to crustaceans like shrimps or crabs and a chewy clam-like texture.
Outside of Japan, you can also find capitulum on the menus in China, Taiwan, and Korea.
Monkfish Hotpot (あんこう鍋)
Monkfish hotpot, or “ankou nabe,” is a hearty winter dish. The centerpiece is the monkfish, known for its unique appearance. To put it simply, it’s a face only a mother could love.
The flesh of the monkfish is firm, with a rich and savory taste. But virtually every part of this creature, except for the bones, is fit for consumption. The true standout in this hot pot is the liver, known as ankimo (あん肝). It is often hailed as the “foie gras of the sea” for its creamy texture and rich flavor. When incorporated into the hot pot, the ankimo melds seamlessly with miso, creating an unparalleled umami experience that delights the palate.
The hotpot is cooked with vegetables and a miso-based broth, creating a comforting and flavorful meal. It’s believed to provide strength and warmth during the harsh winter months.
Green Turtle Sushi (ウミガメ寿司)
In the secluded Ogasawara archipelago of Japan, there is a long tradition of serving green turtle cuisine. While consumption of sea turtles is illegal in most parts of the world, local authorities permit island residents to capture as many as 135 green turtles annually. Ogasawara receives this privilege due to its unique cultural and historical context specific to this remote archipelago in Japan.
The preferred cut for green turtle sushi is the breast meat, which exhibits a reddish hue more reminiscent of conventional livestock meat. This meat boasts a surprisingly subtle flavor and a texture akin to horse sashimi albeit more chewy. It’s commonly enjoyed with the standard sushi accompaniments of soy sauce and wasabi.
Besides enjoying the raw goodness of rare green turtle meat, there is also a variety of dishes to ensure nothing goes to waste. Another popular local dish is 亀煮 or “kameni” which is a stew using the innards.
It is worth mentioning that the only way to reach Ogasawara islands is by a 24-hour ferry that departs from Tokyo every 3 days. An exciting dish in many ways.
Tofuyo (豆腐よう)
Tofuyo is an Okinawan delicacy made from tofu that has been fermented and aged for several months in a mixture of red yeast, awamori (a local alcoholic beverage), and sugar. The result is a bright red, pungent, cheese-like tofu with a creamy texture and a savory, umami flavor.
Tofuyo traces its origins back to the era of the Ryukyu Kingdom and the Chinese Ming Dynasty which was a trading partner. The dish actually originates from the Chinese fermented bean curd or “腐乳”.
Tofuyo is often enjoyed as a dessert or snack. To savor this delightful treat, one can visit Okinawan markets, specialty stores, or local confectioneries in Okinawa, Japan. It’s widely available across the islands due to its popularity among both locals and tourists. It’s also a popular souvenir for tourists visiting the islands.
Goat Sashimi (ヤギ刺し)
The Japanese’s fondness for raw food extends to Okinawa in the form of “yagi sashi” which is goat sashimi. It is definitely not as widespread as other sashimi varieties on Japan’s main island but you can find it in many select restaurants and eateries on many of the Okinawa islands. You can even buy it from a vending machine on Ishigaki!
The preparation of Goat Sashimi involves thinly slicing high-quality goat meat, which is served fresh and raw. It’s commonly accompanied by dipping sauces like soy sauce with lots of ginger and garlic. The taste of Yagi Sashi is slightly gamey which sets it apart from traditional seafood sashimi.
Goat meat is a lesser-known facet of Japanese cuisine, certainly not as popular as beef, chicken, or even horse. This makes yagi sashi a must-try for visitors to Okinawa.
Parrotfish (イラブチャー)
Parrotfish, locally known as “irabucha,” is a colorful and flavorful marine delicacy from the Okinawan islands. It is often mistaken as a poisonous fish because of its vibrant appearance but that couldn’t be further away from the truth. It’s arguably Okinawa’s most representative seafood.
The fish is usually served as sashimi with skin because of its visual appeal. It can also be served grilled, deep-fried tempura style, or in traditional stews. Its flesh is firm yet tender, with a mild, sweet taste reminiscent of the sea.
Its popularity among both locals and tourists makes it a must-try seafood experience in the scenic Okinawan region. You can relish the unique taste of Irabucha in various restaurants and izakayas, particularly those along the coastline.
Pig’s Face (チラガー)
Okinawa’s culinary eccentricities continue with “Chiragaa”. This is an iconic Okinawan food starring a whole pig’s face (skin and ears). There’s a saying in Okinawa, “豚は鳴き声以外はすべて食べる” which means that every part of a pig is edible except the squeal.
To savor Chiragaa, you can visit traditional Okinawan restaurants and izakayas on the islands. Alternatively, you can also buy them in pre-cooked and pre-packed form ready to enjoy in the comforts of your home or hotel. In fact, it’s marketed as an Okinawan souvenir.
The meat of the pig’s face is tender and flavorful, with a rich and slightly fatty texture. It is typically served as a braised dish. A popular preparation method involves slow-cooking the pig’s face until it becomes tender and flavorful. This is often done in a savory broth, allowing the meat to absorb rich flavors. You can also find it in peppery or spicy renditions.
Pig’s Ear (ミミガー)
If you find the whole pig face a little extreme, you can opt for just the ears. In Okinawa, “mimigaa” or pig’s ear is another beloved weird dish and popular souvenir. Mimigaa actually translates the skin of the ears in the Okinawan dialect.
Taste-wise, pig’s ears are actually quite bland. But people eat it for the chewy and crunchy texture. It also has zero fat and is rich in nutrients like protein, collagen, and calcium which makes it a great food to snack on.
There are many ways to enjoy this unusual meat. It goes well in stews, stir-fry dishes, or as a cold dish. Mimigaa is a popular side dish or snack, often enjoyed with a glass of awamori (Okinawan liquor).
Fermented Carp Sushi (鮒ずし)
Shiga Prefecture is known for its fermented carp sushi, “funa-zushi.” Another name for this dish is “nare-zushi”. The dish involves preserving carp fish (crucian carp from Lake Biwa) with rice and salt for several months, creating a pungent and tangy flavor. It is a dish packed with nutrients like calcium, protein, and vitamin B.
Funazushi is enjoyed during festive gatherings and special occasions. It often makes an appearance on New Year’s Day, weddings, baby showers, and other celebratory events. Funazushi represents a traditional preservation technique that dates back centuries. Almost all households used to make funazushi in Shiga but this number is decreasing over time.
Whale Meat Cuisine (鯨料理)
Whale meat cuisine sparks both fascination and controversy, owing to ongoing international conservation efforts.
Dating back to the 12th century, whale meat and whale sashimi have a rich historical background. Numerous specialty restaurants and eateries across Japan continue to offer diverse whale dishes. Minke whales primarily supply the versatile ingredient. Whale meat can be enjoyed as steak, in hotpots, deep-fried, smoked, or as a raw sashimi delicacy.
Each part of the whale contributes to its distinctive texture and flavor, making it challenging to provide a single description. This red meat differs significantly from typical seafood in taste and character.
Coconut Crab (ヤシガニ)
ヤシガニ (yashigani), also known as coconut crabs, are remarkable hermit crabs found in Japan’s southern islands. These colossal land-dwelling crabs are known for their ability to crack open coconuts with their powerful claws!
In Japan, you can savor the unique flavor of yashigani in Okinawa where they are a local delicacy. One popular way to prepare yashigani is to grill them with a savory marinade, incorporating local flavors. However, boiling or steaming is the best way to enjoy the freshness and texture of the meat.
The meat has a rich, sweet taste and a firm texture that’s reminiscent of both crab and lobster. Yashigani’s delicious, succulent flesh and the novelty of dining on such an extraordinary creature make it a sought-after culinary experience in Okinawa.
Sea Cucumber in Vinegar (なまこ酢)
Sea cucumbers don’t look particularly appetizing but it is a premium delicacy in many East Asian cuisine. “Namako su” is a refreshing dish featuring fresh sea cucumber slices marinated in a zesty vinegar sauce.
The best way to describe the texture of sea cucumbers is that it is jelly-like but also slightly firm and chewy at the same time. The marinade provides a burst of tangy and slightly sweet flavors to the otherwise bland sea cucumber. It’s often enjoyed as a palate cleanser or appetizer.
Here’s something interesting: the intestines of sea cucumbers contain more umami flavors than the meat itself. Known as このわた or “konowata”, it is considered to be one of Japan’s three greatest delicacies along with uni (sea urchin gonads) and karasumi (mullet fish ovaries).
Locust (イナゴの佃煮)
Japan is often known for a diet consisting primarily of seafood. But in landlocked Nagano Prefecture, there has long been a culture of eating insects.
“Inago no tsukudani” is a Nagano specialty where locusts are transformed into a unique delicacy. These edible insects are simmered in a sweet soy-based sauce until they become crispy and caramelized. The taste is a combination of sweet and savory, with a satisfying crunch.
It’s interesting to note that the Kanji character for locust is “稲子”. “稲” means “rice” and traditionally, locusts are harvested at the same time as the rice harvest season during fall.
Loach Soup/Stew (泥鰌鍋)
In Tokyo, loach soup or stew, known as “dojō nabe,” is a popular local delicacy that dates back to the Edo period. Oriental weather loach, a freshwater eel-like fish, is the main ingredient of this hotpot dish. Fresh loaches are cooked in a boiling broth along with burdock root, eggs, and various seasonings. The result is a hearty dish that is characterized by the strong earthy taste of the loach.
Another popular way to enjoy loaches is by soaking them in sake and then simmering in miso soup with a generous serving of green onions.
You can also find variations of this dish in China, Taiwan, and Korea. In this region, loach stews are considered “stamina food”, eaten during summer to counter weather fatigue.
Live Sashimi (活き造り/生き作り)
The Japanese’ love for raw food is simply another level. Live sashimi, known as “ikizukuri,” involves preparing sashimi from seafood that is still alive, often right in front of diners. Fishes and shrimp are the most common ingredients. Bullfrogs have occasionally made appearances in this unconventional dish in the past but this has been banned.
This practice can be found in various regions of Japan. Ikizukuri is an art form that requires experience and swift knife skills to ensure the utmost freshness since it enhances the taste. The dish is often accompanied by dipping sauces and garnishes.
Due to the swift knife skills, the dish often twitches as the neurons are still intact. Ikizukuri is obviously quite a controversial dish. You can find practices of eating raw and live seafood in some parts of Asia but it’s certainly unusual outside of this region. This is definitely not one for the squeamish.
Conclusion
Japan’s culinary landscape is a treasure trove of diverse and sometimes eccentric delights. From chicken hearts to live sashimi, each dish carries its own cultural significance and offers a unique sensory experience.
While these foods might be considered unusual to some, they are a testament to Japan’s culinary creativity and the willingness to explore flavors that push the boundaries of gastronomy.
So, if you’re ever in Japan, don’t hesitate to embark on a culinary adventure and savor the weird yet wonderful world of Japanese cuisine.
