Loosen the belt buckles, get ready to tantalise the taste buds and stay seated (literally) as I introduce my top 10 Japanese street foods.
Now, when eating street food in Japan there is an important piece of etiquette to follow - do not eat on the go, either eat in, eat standing or eat at home. Known as “ikkai ichi dousa,” simply meaning one thing at a time, it is considered rude to walk or ride public transport whilst eating. However, by following this rule one can simply sit back and enjoy the alchemy which eating this way provides. Street food in Japan is limitless, especially when frequenting the many markets which are spread all over the country's vast landscape. From Tsujiki in Tokyo, Omicho in Kanazawa, to Nishiki in Kyoto to name a few, there are so many delectable and innovative creations with each having their own style and variations of street foods. From savoury to sweet to the damn right unknown Japan is a wonder of discovery when it comes to dining on new things.
Now, I have not included yakitori or okonomiyaki or ramen in this list because these foods are best enjoyed as an experience in itself, not as a quick street snack.
10. Uni - Sea Urchin
It might look like a tiny alien but don't be put off trying this other worldly morsel. If caviar, oysters and custard had a baby a sea urchin would be the result. A speciality in Japan (especially in Tokyo's Tsukiji fish market) the only thing that is out of this world is the fresh salty flavour, rich and creamy texture and strong ocean aroma that uni provides. The edible orange parts of the uni are the sex organs which produces roe and may be why this is deemed an aphrodisiac. Typically found on sushi, I recommend trying this straight out of the shell. Its delicate structure needs to be scooped carefully and eating it this way allows you to fully appreciate its gentle melt in the mouth consistency. Whether you find it strange or intriguing do not miss this incredible delicacy.
9. Korokke - Panko Croquettes
On a cold day there is nothing better than a warm and hearty snack to fill empty bellies, well, Korokke is the best way to fill that void. It is comfort food to the max. Inspired by the French in the 1800's this crunchy little number is made from mashed potato mixed with a selection of fillings ranging from beef to vegetables to cod (and many more) and rolled in panko breadcrumbs then deep fried. The crispy outer and gooey inside lend itself to being a popular choice because it is cheap and delicious! Found in many flavours across Japan you can grab these almost anywhere, even at the top of mountains as pictured at the Hotakadake range.
8. Fried Gyoza Dumplings
This was best served in Nishiki market, Kyoto. Frying these Chinese style dumplings takes eating the usually steamed fare to the next level. A unique texture is created from a thinly rolled dough and cooking technique. First, these bite sized gyoza are pan fried then flash steamed in the same pan. This amalgamation results in a juicy savoury centre (filled with meat or vegetables or a mix of the two) with a crunchy golden brown exterior. The contrast of the succulent filling and the chewy and crispy outer will keep you coming back for more. Served on a stick with a generous helping of Japanese soy sauce for dipping don't miss out on these mouthwatering munchies.
7. Kaki Fry - Deep Fried Oysters
A multi-textural bite influenced by the west with Japanese connotations these little molluscs are at their best when deep fried and served with tartar sauce. The use of Japanese panko breadcrumbs gives these juicy oysters an extra crisp golden brown coating. Hiroshima is famous for its farmed oyster production and the season typically starts in November and ends in February. However, this won't stop true oyster lovers as they can be found all year round in Japan. Therefore, it shouldn't be difficult to chow down on these fried aphrodisiacs.
6. Tako-Senbei - Octopus Cracker
Octopus, a sprinkle of rice flour and voila! You have tako-senbei. Word for word the literal translation is octopus cracker and it is exactly that! Best enjoyed in the scenic town of Kamakura where you can watch chefs in a medieval fashion place octopus on to an extremely hot iron press and within a matter of minutes they are flattened to dimensions of an A4 piece of paper. Strangely the taste doesn't resemble octopus but instead packs a salty umami punch, crispier than normal crackers with a beautiful art-like presentation. I guarantee you won't be disappointed with these special senbei's.
5. Hida Wagyu Kushiyaki - Beef Skewer
After sampling Japanese Wagyu, normal beef will never be the same. Now, to briefly touch on Wagyu (it literally means Japanese cow!) there are many types from all over Japan, its meat is fattier than western equivalents, and the flavour is more intense with a texture that is softer, melting away with each chew. Kobe-Wagyu is an internationally renowned brand and there is sometimes confusion in thinking Kobe and Wagyu are the same thing - they are not.
There are many types of brand that are defined by region, breed and high quality standards. For example, Hida Wagyu is different to Kobe and would be like comparing a Champagne to a sparkling wine. Both result in steak but the type of cow, quality standards and the process of getting it to the table are different, each with their own subtle flavour distinctions. Hida in my view is equal to if not better than Kobe beef, it is cheaper and superior in quality and in my opinion taste too. The best way to experience this is Kushiyaki (cooked over charcoal and served on a bamboo stick), be sure to head to Shirwakawa-go or anywhere in the Gifu region to sample one of these kushi-kebabs!
4. Kanazawa Kobako - Snow Crab
Snow crab is famed in Kanazawa and in only being available from November-March this limited catch season makes these crabs a much desired speciality. Males are large with a good meaty fare whilst females are smaller and preferred by locals. This is because what Kobako lack in size they compensate for with a richer sweeter meat. Males are known as kani-gani and females known as kobako-gani literally meaning little jewel box due to the prized eggs (sotoko) encased within the shell. Both are sold and served in the popular Omicho Market in Kanazawa. These can be enjoyed in a number of ways such as boiling, grilling or steaming. To fully appreciate and savour the exquisite taste of the kobako it is best enjoyed through simplicity, serving lightly cooked leg meat in the shell that is marinated in sanbaizu sauce (soy, vinegar and sugar). Other ways to enjoy this are oden (crab hotpot), on sushi, or uchiko (snow crab shell filled with eggs) and if you're feeling really adventurous the most revered option is kani-miso aka snow crab brain!
3. Chicken Karaage
Move over Colonel Sanders there's a new chick on the block and it goes by the name of Karaage. Found anywhere from bento boxes to izakaya's, market vendors, or in restaurants this tasty treat is made by coating bite size pieces of chicken thigh in flour and deep frying. Thigh is used as it's where the fat is at and fat transfers into flavour! As time has gone by recipes have evolved from this once simple chicken and flour dusting, now multiple ingredients are thrown into the mix. Be it pre-marinating the chicken pieces (like tatsutaage), adding seasoning, panko breadcrumbs or tempura scraps and I have even seen cornflakes. However, karaage purists will argue a simple dusting that is once, or more specifically twice fried gives the best result. Purist or not, I don't discriminate recipes as long as the end result is a great tasting crispy golden brown nugget with an succulent interior. Eat with a side of lemon and mayonnaise to cut through the finger-licking goodness.
2. Teriyaki Unagi
Unlike Ross (from Friends) who believes unagi "is a state of total awareness" I have to side with Phoebe as it is actually a delicious freshwater eel! Now, do not be dissuaded by the fact that it is eel, otherwise you will be missing out on having your mind blow by the steak of the freshwater. Only eaten cooked (unless you want poisoning) it's best dined upon from street vendors who broil, barbecue and brush the eel steak with generous helping of sweet and sticky teriyaki sauce. Get the balance of perfectly charred skin, caramelised treacle-like sauce and the fatty-meaty texture right and it is a real sensory affair. Due to sustainability issues this now appears on the countries red list due to over fishing which is a real shame as this delectable street eat is too good to not feature on this list, however, with a moral conscience I must ask readers to save this snack until eel stocks start to recover. As ultimately it won't be worth trying if you can't eat it again.
1. Takoyaki
This is the best street food, period. What's not to love about octopus in griddled batter lathered in toppings!? Originating in Osaka, presentation varies all over the country and what really defines these little flavour bombs is the filling, toppings and the secret ingredient in the batter. Expect an assault on the senses with a mix of salty, sweet and umami attributes. Fillings vary from minced octopus, to octopus tentacles to pieces of octupi meat that is occasionally accompanied by tempura scraps, spring onions, and pickled ginger. Toppings usually include copious amounts of mayonnaise and umami laden tako-sauce, aonori seasoning and katsuobushi flakes.
Now, the secret ingredient isn't really a secret as it is used in almost every Japanese home - dashi - naturally high in glutamates adding subtle complexity to the batter. Controversially, the best takoyaki I encountered was at Nishiki market in Kyoto (purists will say that Osaka is the only place to find true takoyaki!) however for me this serving got the balance of topping to tako-balls just right. So with this in mind, grab a portion and be prepared for the taste-gasm which will take place when consuming these hot balls of joy! Caution - served straight from the grill, resist the temptation to dive right in. They should come with a warning!
If you like this article please share the link or want to know more about Japanese foods and culture check out:
Top 5 St'weet food - click here
So much more than sushi (and food video) - click here
How to make the perfect Dashi - click here
Asian inspired vegan sauces - click here
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