One of the most common mistakes travelers make when on their trips is skipping out on eating the local cuisine! An easy way to tell whether or not you're being adventurous or not is to ask yourself. Can I eat this in my home country? If the answer is yes, then choose something else.
Japan’s food selection is quite vast, especially from the perspective of first time visitors. There are misconceptions of Japanese food depending on your home country. For example, in the US, Japanese food has become Americanized to make it easier for their population to accept eating things like seaweed or raw fish. Furthermore, the Americanization of sushi also tackled the issue of portions and to provide more cooked options, as compared to the Japanese style of eating sushi, Americans weren't going to eat one or two pieces at a time, and the idea of eating raw fish was not something they were accustomed to.
I personally was surprised when I came to Japan for the first time visiting a conveyor belt sushi restaurant and didn’t find the rolls. Only to find out later that that was not actually how the locals ate sushi. Those were among the things that shocked me. I had to readjust my brain to a lot of the misconceptions I had.
Living in Japan for an extended period of time has given me the opportunity to immerse myself into the food culture here. I have found a lot of different kinds of food ranging from bizarre to spectacular.
1. Miso Potato
This specialty hails from northern Saitama, particularly Honjo city, and Chichibu. Although both make their tsumikko slightly different it is practically the same. It is made as an easier alternative to udon. The main ingredient is wheat flour mixed into dough, and the dough, instead of shaping it into noodles, is ripped up into dumpling like objects and cooked in the fish or vegetable broth along with hearty vegetables. It is excellent to eat on cold days. One difference that can be found between Honjo and Chichibu’s styles is that you might find black sesame seeds mixed in with the dough.
Japan’s food selection is quite vast, especially from the perspective of first time visitors. There are misconceptions of Japanese food depending on your home country. For example, in the US, Japanese food has become Americanized to make it easier for their population to accept eating things like seaweed or raw fish. Furthermore, the Americanization of sushi also tackled the issue of portions and to provide more cooked options, as compared to the Japanese style of eating sushi, Americans weren't going to eat one or two pieces at a time, and the idea of eating raw fish was not something they were accustomed to.
I personally was surprised when I came to Japan for the first time visiting a conveyor belt sushi restaurant and didn’t find the rolls. Only to find out later that that was not actually how the locals ate sushi. Those were among the things that shocked me. I had to readjust my brain to a lot of the misconceptions I had.
Living in Japan for an extended period of time has given me the opportunity to immerse myself into the food culture here. I have found a lot of different kinds of food ranging from bizarre to spectacular.
1. Miso Potato 
First, when thinking of miso one might think of it as a savory broth found at sushi restaurants eaten as an appetizer. However the flavor of miso is made into all different types. One being a sweet sauce that resembles apricot jam. This jam-like sauce is then generously applied to skewed potato slices that have been deep fried. There are differing variations depending on who makes them, but the traditional way is for the potato to be boiled and then deep fried as in the tempura style. Miso is generously applied and served. It is one of the more delicious entries in this article
2. Tsumikko
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Source : Ministry of Agriculture, Forestry and Fisheries "Our Regional Cuisine" Image provided by : Honjo City Hall Commerce, Industry and Tourism Division |
On a slightly personal note, during the height of the Covid-19 pandemic, when the entire country shut down, including the school lunch cafeteria, but instead the school nutritionist asked me to help her make this with her, and the experience of making it felt so familiar because of a similar food I grew up with when I lived back home. This entry on the list will always have a special place in my heart, as it was a home cooked comfort in a volatile and scary time.
3. Inago no tsukudani
I was once invited to have dinner at an izakaya by the school principal of the school I worked at. It was an izakaya that was designed to look like you were walking into 1940s and 50s Japan. My school principal then told me that he was going to order something, and that I must try it. I agreed, and when the dish came out, I was confused as to what it was. I then put one of these critters in my mouth, and immediately realized what he was suggesting I eat. I could feel the pokey legs, and antenna of the grasshopper inside my mouth. It was grotesque in a way, however if I hadn’t known any better I imagine I would have liked it.
Grasshoppers are boiled in soy sauce and sugar. It is a traditional Japanese food that originated in the inland parts of Japan where the grasshoppers were abundant. There were two main purposes for eating inago no tsukudani: pest control, and it served as a crucial source of protein in areas where meat was a luxury.
4. Basashi
Grasshoppers are boiled in soy sauce and sugar. It is a traditional Japanese food that originated in the inland parts of Japan where the grasshoppers were abundant. There were two main purposes for eating inago no tsukudani: pest control, and it served as a crucial source of protein in areas where meat was a luxury.
4. Basashi 
Depending on the culture certain animals are seen as friends while others are regarded as food. One of my favorite books growing up was “My Friend Flicka”, and when my friends ordered Basashi, I kept thinking, “Forgive me, Flicka.” Basashi is raw thinly sliced horse meat garnished with green onions and dipped in a sweet soy sauce. I don’t remember what it tasted like, because I was occupied thinking about betrayal. It was a shock to say the least. Historically, horse meat has been a food source in specific regions of Japan, particularly in times when other meats were scarce, giving it a unique place in local culinary traditions.
5. Raw Deer Heart/Wild Game
5. Raw Deer Heart/Wild Game
This entry wasn’t at a traditional Japanese eatery, but at a local restaurant that had an Italian flair. In this case I had neither previously known about this place or even considered eating wild game before. However, my wife wanted to show appreciation to a friend of ours who was very much into the farm-to-table scene. Have I ever had venison before? Yes. Was it good? Yes, but it wasn’t raw, and it wasn’t the heart.
Wild game, or "gibier" (ジビエ) as it's known in Japan, has a fascinating and often overlooked place in Japanese cuisine. While you might not typically associate it with sushi or ramen, in more rural and mountainous areas, animals like deer and wild boar are locally sourced and increasingly featured on menus. Even when prepared with Western techniques, the raw ingredient itself is a local product, highlighting an adventurous side of dining here that many visitors might not expect.
The dishes themselves range from very specific ways of preparation, depending on which wild animal is being served, to the more traditional and familiar methods. For locavores in the mountains of Saitama, the two main wild game meats served are wild boar and deer.
As for my own experience, I had the wild deer. The restaurant had a two hour eight course meal planned around the deer, but it was specifically the deep, rich red of the raw deer heart that shocked me the most. Taking that first bite was certainly an experience. The texture was surprisingly firm yet tender, almost like a very lean cut of beef, without the chewiness I might have expected. The taste was quite subtle, almost metallic, and absorbed the simple seasoning. It was a stark reminder of the diverse and sometimes unexpected culinary offerings you can find when you step outside the well-trodden tourist paths in Japan. This isn't just about Japanese food, but about the unique ingredients you canConclusion: Venture Off the Beaten Path
So, as you can see, Japan's culinary landscape is far richer and more surprising than just sushi and ramen. We've journeyed from the surprisingly sweet Miso Potato to the truly challenging depths of raw deer heart and even fried grasshoppers. These aren't just oddities; they're glimpses into the “unwritten” areas of Japanese food culture, revealing a deeper, more adventurous side.
Think of it like this: You wouldn't play an open-world video game made in Japan and stick to just the first town, right? You'd explore every hidden cave, every secret path, because that's where the real excitement and lasting memories are made. Carry that same sense of adventure with you when you visit Japan. Don't be afraid to step off the well-worn tourist paths and explore the "unknown unknowns." Doing what's comfortable might fill your belly, but trying something like those fried grasshoppers just might make you feel truly alive. What "unwritten" food experience will you discover?
Wild game, or "gibier" (ジビエ) as it's known in Japan, has a fascinating and often overlooked place in Japanese cuisine. While you might not typically associate it with sushi or ramen, in more rural and mountainous areas, animals like deer and wild boar are locally sourced and increasingly featured on menus. Even when prepared with Western techniques, the raw ingredient itself is a local product, highlighting an adventurous side of dining here that many visitors might not expect.
The dishes themselves range from very specific ways of preparation, depending on which wild animal is being served, to the more traditional and familiar methods. For locavores in the mountains of Saitama, the two main wild game meats served are wild boar and deer.
As for my own experience, I had the wild deer. The restaurant had a two hour eight course meal planned around the deer, but it was specifically the deep, rich red of the raw deer heart that shocked me the most. Taking that first bite was certainly an experience. The texture was surprisingly firm yet tender, almost like a very lean cut of beef, without the chewiness I might have expected. The taste was quite subtle, almost metallic, and absorbed the simple seasoning. It was a stark reminder of the diverse and sometimes unexpected culinary offerings you can find when you step outside the well-trodden tourist paths in Japan. This isn't just about Japanese food, but about the unique ingredients you can
discover in Japan itself.
Conclusion: Venture Off the Beaten Path
So, as you can see, Japan's culinary landscape is far richer and more surprising than just sushi and ramen. We've journeyed from the surprisingly sweet Miso Potato to the truly challenging depths of raw deer heart and even fried grasshoppers. These aren't just oddities; they're glimpses into the “unwritten” areas of Japanese food culture, revealing a deeper, more adventurous side.
Think of it like this: You wouldn't play an open-world video game made in Japan and stick to just the first town, right? You'd explore every hidden cave, every secret path, because that's where the real excitement and lasting memories are made. Carry that same sense of adventure with you when you visit Japan. Don't be afraid to step off the well-worn tourist paths and explore the "unknown unknowns." Doing what's comfortable might fill your belly, but trying something like those fried grasshoppers just might make you feel truly alive. What "unwritten" food experience will you discover?
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