This itinerary helps you make the most of a visit to [Himeji Castle](/link/place/kansai/hyogo-prefecture/himeji/himeji-castle) in the morning, combined with some of the best foods to check out along the shopping street on the way to the castle. It’s best combined with another half-day itinerary, and our personal recommendation is to head to [Kinosaki Onsen](/link/place/kansai/hyogo-prefecture/kinosaki-onsen) on the 1.25pm [Limited Express Shiokaze](/link/train/limited-express-shiokaze) 3. 

Alley in front of Himeji Castle in Himeji, Hyogo Prefecture

Himeji Castle.webp

Himeji: The Castle Town

Start off at Himeji Station

Walk over to Yamasa Kamaboko

Yamasa Kamaboko is a [kamaboko](/term/food/kamaboko) specialty shop. Founded in 1916, Yamasa Kamaboko has grown to become one of the largest Kamaboko manufacturers in western Japan. Their shop in Himeji offers a wide variety of [age-kamaboko](/term/food/age-kamaboko) with a variety of ingredients and flavors. It’s not easy to find a kamaboko specialty shop, so don’t miss out on this one. 

The shop is more of a takeaway stand than a dine-in shop, so you can buy some items in the shop, and sit at the benches to consume them, before returning the wrappers to the shop. The fried kamaboko don’t actually have a crispy coating, so expect a soft, jelly-like texture, and the savory saltiness of seafood as you bite into these fried fish cakes. There’s some simple, yet addictive about the taste, and it’s easy to see why kamaboko are a popular ingredient in home cooking in Japan. 


Snack on Kamaboko for Breakfast

Walk over to Himeji Castle

Himeji Castle is a [Japanese castle](/term/general/japanese-castle) that is one of the [Twelve Original Castles](/term/place/twelve-original-castles), and is considered one of [Japan's Three Great Castles](/term/place/japans-three-great-castles). Even within those three, Himeji Castle is often considered the “best” and largest castle, and is the only one registered as a UNESCO World Heritage Site. 

The castle, first built in 1333 with its current complex built in 1609 has survived for more than 600 years, including multiple natural disasters such as earthquakes, and the bombings of Himeji in World War II. The castle’s main keep is six-stories high, and has a bright white exterior, earning it the nickname of *Shirasagi-jō* (白鷺城, lit. White Heron Castle) as it is said to resemble a bird taking flight. That being said, despite the restoration in 2015 restoring the castle to its bright white exterior, the elements have since dulled much of the bright white plaster on the roofs.

Unlike many castles today, Himeji Castle preserves the interior of its [tenshu](/term/general/tenshu), as it was when it was constructed. As you explore the keep, you can find many small details such as weapons racks, spaces for hot oil or rocks to be thrown down at attackers, and admire the two pillars (one of which used to be a single fir tree that spanned the entire six floors of the castle) that hold the castle up.

Apart from the tenshu, much of the castle’s original complex remains intact. As you walk towards the main keep, you might find yourself going through multiple gates, winding through confusing pathways and staircases. All of these were designed to confuse attackers, make it more difficult for them to find their way, and create chokepoints where the defenders could attack them from. You will notice many small gaps and holes in the wall that were constructed to allow archers and rifleman to attack any potential invaders. 

Walk through the halls Japan’s largest castle

Walk over to Koba & More

Walk down the Shotengai

Taiyaki Honpo Yugido is a [taiyaki](/term/food/taiyaki) specialty shop, specifically selling the version only with [anko](/term/food/anko). While many shops these days serve taiyaki that’s already been pre-made and is soggy when served, Yugido prides themselves on having a crispy crust when you first bite into it. 

Each taiyaki is slowly grilled over 30 minutes to make sure that the batter is extra crispy on the outside, and is stuffed from head to tail with Hokkaido [Azuki](/term/food/azuki). As a traditional shop, they only serve taiyaki in the traditional anko variant, although they sometimes also offer seasonal flavors like lemon. This is definitely one of the best shops to experience getting a taiyaki, with the crunch as you first bite into the taiyaki, and the creamy and sweet anko filling inside.

As a pro-tip, if you ask for *Kawa Wo Kiri Toranai De Hoshii* (皮を切り取らないでほしい, I would like for the skin to not be cut off), you can also get the extra thin crispy layers from around the taiyaki mold. 

Enjoy this pastry shaped like a fish

Head back to Himeji Station

End off at Himeji Station

[Himeji’s](/link/place/kansai/hyogo-prefecture/himeji) defining attraction is without a doubt, the [Himeji Castle](/link/place/kansai/hyogo-prefecture/himeji/himeji-castle) that sits in the center of town. If you were to ask any Japanese to recommend a single [Japanese castle](/term/general/japanese-castle) to visit on your trip to Japan, they would likely recommend to you Himeji Castle. One of the [Twelve Original Castles](/term/place/twelve-original-castles) that remain today, this [UNESCO World Heritage Site](/term/place/unesco-world-heritage-site) stands out with the pristine exterior and original interior of the [tenshu](/term/general/tenshu). While some might wonder if a visit to Himeji is worth it just for the castle, the answer is without a doubt “yes”. 

Best Way to Discover Japan's Best Castle Town

Essential Himeji Itinerary

Discover Japan's Best Castle and UNESCO World Heritage Site

Ultimate One Day Himeji Itinerary

Osaka

Osaka Prefecture

Kobe

Himeji

Kinosaki Onsen

Hyogo Prefecture

Kyoto

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Kansai

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Tateyama Kurobe Alpine Route

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Willow lined canal in Kinosaki Onsen, Hyogo Prefecture

Kinosaki Onsen.webp

Main temple building at Kiyomizudera at night in Kyoto, Kyoto Prefecture

Kiyomizudera.webp

Canal boardwalks in Dotonbori in Osaka, Osaka Prefecture

Dotonbori.webp

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Kanto.jpg

Evening view of Tokyo Bay in Yokohama, Kanagawa Prefecture

Yokohama.webp

The Meiji Restoration in 1868 brought an end to the [Edo Period](/term/era/edo) and ushered in the [Meiji Era](/term/era/meiji). It arose from the collapse of the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) at the end of the [bakumatsu](/term/era/bakumatsu), and the return of power back to the Imperial Family.

Towards the end of the Pacific War during World War II, the United States engaged in air raid bombings on Japan from June 1944 till the end of the war in August 1945.

During these air raid bombings, many cultural properties were destroyed and burned, including many [Japanese castles](/term/general/japanese-castle), [shrines](/term/general/shrine), and [temples](/term/general/temple). Many of these were restored after the war, although any relics or items stored within those buildings would have been lost to the fire.

At the start of the [Edo Period](/term/era/edo), the [Toyotomi Clan](/term/group/toyotomi-clan) was based out of [Osaka](/link/place/kansai/osaka-prefecture/osaka) and were seen by some to be the rightful rulers of Japan. 

To stamp out this possible armed resistance, the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) launched a series of battles (a winter campaign in 1614, and a summer campaign in 1615) the resulted in the complete defeat and destruction of the Toyotomi Clan along with [Osaka Castle](/link/place/kansai/osaka-prefecture/osaka/osaka-castle).

The Showa Era is the longest reign of any Japanese Emperor in history. It saw the tumultuous era of Japan's involvement in World War II as the Empire of Japan, and the post-war reconstruction as the State of Japan. 

The post-war Showa Era saw the Japanese economic miracle that brought it to become the third largest economy in the world. Oftentimes, when people mention the Showa Era, they refer to the post-war period. 

The Heisei Era refers to the reign of Emperor Emeritus Akihito from 1989 to 2018. It is generally associated with Japan’s recovery from the 1980s bubble economy, and also the advancement of IT in modern society.

The Edo Period lasted from 1603 to 1867 when the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) ruled Japan from the city of [Edo](/term/general/edo), modern day Tokyo. The [shogun](/term/general/shogun) was the de-facto leader of Japan, and the [daimyō](/term/general/daimyo) under him would rule over the various regions. 

The Meiji Era marked the start of Japan's rapid modernization, moving away from a feudal society and adopting industrialization and other Western influences. The Emperor who reigned at the time was posthumously known as Emperor Meiji.

The period at the end of the [Edo Period](/term/era/edo) that led to the fall of the [Tokugawa Shogunate](/term/general/tokugawa-shogunate), and culminated in the [Meiji Restoration](/term/general/meiji-restoration).

During this period, a fleet of American ships led by Matthew Perry forced the bakufu to lift its [Sakoku](/term/general/sakoku) policy, resulting in unrest across Japan over the next few years. This culminated in a rebellion against the bakufu called the Boshin War and eventually the Meiji Restoration in 1868. 

The Sengoku Period was a period of near-constant civil war that began after the collapse of the [Ashikaga Shogunate](/term/general/ashikaga-shogunate) in 1467 due to a civil war, the [Ōnin War](/term/general/onin-war), over succession. The collapse led to a power vacuum with various regional [daimyos](/term/general/daimyo) vying for control of Japan.

In 1573, [Oda Nobunaga](/term/person/oda-nobunaga) launched a unification war that he led till his death in 1582. His success, [Toyotomi Hideyoshi](/term/person/toyotomi-hideyoshi) continued the campaign, completing the unification in 1591 before his death in 1598. His son, [Toyotomi Hideyori](/term/person/toyotomi-hideyori) was then defeated by [Tokugawa Ieyasu](/term/person/tokugawa-ieyasu) during the [Battle of Sekigahara](/term/general/battle-of-sekigahara) in 1600. Tokugawa Ieyasu went on to establish the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) in 1603, bringing an end to the Sengoku Period and starting the [Edo Period](/term/era/edo).

The Muromachi Period is marked by the governance of Japan under the [Ashikaga Shogunate](/term/general/ashikaga-shogunate). 

The period overlaps with that of the [Sengoku Period](/term/era/sengoku) that begins with the [Ōnin War](/term/general/onin-war) from 1467 to 1477 over succession of the Ashikaga Shogunate. While the Sengoku Period was ongoing, the Ashikaga Shogunate continued until its dissolution in 1573 by [Oda Nobunaga](/term/person/oda-nobunaga).

Arguably the most common dessert you will find across Japan, Soft Cream (or Soft Serve) can be found in any major tourist destination. Shops that tend to specialize in dairy products will also usually sell milk soft serve made with their own in-house milk.

Often in tourist spots, you will see shops that sell a multitude of different flavors. Note that often-times many of these shops source their products from the same suppliers.

Taiyaki (鯛焼き) is a classic Japanese dessert, dough that is cooked within a tai (鯛 sea bream) shaped mold, and filled with fillings such as anko (あんこ red bean), and custard.

Hotate, or scallops, are a popular choice in Japanese seafood. They are typically served either raw on sushi or as sashimi, or grilled with butter and [shoyu](/term/food/shoyu).

Negi is one of the most common condiments used in Japanese cuisine. From [ramen](/term/food/ramen) to [donburi](/term/food-category/donburi), you can find chopped negi in almost every dish.

Tako are commonly eaten in Japanese cuisine, typically in stir-fry items or in [sushi](/term/food/sushi).

A sweetened red bean paste made by boiling [azuki](/term/food/azuki) and it can come as [tsubu-an](/term/food/tsubu-an) or [koshi-an](/term/food/koshi-an). It's a popular ingredient in [wagashi](/term/food-category/wagashi) as well as many modern desserts.

Red beans that are used to make [anko](/term/food/anko).

Kamaboko is a type of Japanese fish cake that is made from ground fish paste. The most classic form is a semi-circle shaped kamaboko that is white in the center, and pink on the outside.

Age Kamaboko is [kamaboko](/term/food/kamaboko) that has been deep-fried, and is usually mixed with a variety of other fillings such as cheese or seafood.

Sushi usually comes with vinegar-marinated [sushi rice](/term/food/sushi-rice), and [neta](/term/general/neta) such as raw seafood or vegetables.

There are primarily four forms of sushi:
* [Nigiri-zushi](/term/food/nigiri-zushi) - The most common type of sushi, the ingredient usually sits on top of a small mound of rice. It's named nigiri because the chef usually squeezes (握る to squeeze) it before serving. 
* [Gunkan-zushi](/term/food/gunkan-zushi) - The rice is wrapped on its sides with seaweed, and the ingredients is placed on top. It's named gunkan because it looks like a battleship (軍艦 gunkan).
* [Maki-zushi](/term/food/maki-zushi) - Small circular rolls of rice wrapped in seaweed with the ingredient in the center, wrapped around by the rice. Usually served in multiples of four or six. It's called maki because it is made as a roll (巻) before being sliced and served on its side.
* [Temaki](/term/food/temaki) - Rice usually served in a cone-folded slice of seaweed, and the ingredients placed in the center. It's designed to be eaten with your hands, so te (手 hand) and maki (巻 roll), and is often translated as a hand roll. 
* [Inari-zushi](/term/food/inari-zushi) - Rice that is tucked into an [inari-age](/term/food/inari-age) with other neta also tucked in including raw seafood.



Shoyu is arguably one of the most fundamental seasonings in Japanese cuisine. Used in cooking almost any sort of dish, or as a dipping sauce for foods such as [sushi](/term/food/sushi). Japanese Shoyu tends to be sweeter than Chinese soy sauce.

[Anko](/term/food/anko) with a chunky texture as [azuki](/term/food/azuki) are simmered then crushed with their skin on.

[Anko](/term/food/anko) with a smooth texture as the [azuki](/term/food/azuki) are simmered, then strained to remove their skins, soaked multiple times in water, and the strained again to get the smooth paste.

Ramen is a classic bowl of Japanese noodles, and comes in a wide variety of forms and flavors. Ramen soup primarily consists of three components: the [dashi](/term/food/dashi), the [kaeshi](/term/food/kaeshi), and the [komiyu](/term/food/komiyu). 

Generally, ramen are divided into two main types: [kotteri](/term/general/kotteri) and [assari](/term/general/assari) ramen. 

Kotteri types of ramen are more commonly found around the world, including [tonkotsu ramen](/term/food/tonkotsu-ramen), [miso ramen](/term/food/miso-ramen), [iekei ramen](/term/food/iekei-ramen), and [jiro ramen](/term/food/jiro-ramen). 

Assari types of ramen are commonly found across Japan, including [shoyu ramen](/term/food/shoyu-ramen) and [shio ramen](/term/food/shio-ramen).

Originating from Yokohama, and now popular across Japan, Iekei ramen uses a [tonkotsu](/term/food/tonkotsu) [shoyu](/term/food/shoyu) broth with thick noodles, topped with [chashu](/term/food/chashu) and [nori](/term/food/nori).

Dashi is a soup stock that is one of the key ingredients in Japanese cooking. It is a simple stock usually made from one or two ingredients, with the most common combination being [konbu](/term/food/konbu) and [katsuobushi](/term/food/katsuobushi).

It can be used as the soup stock for soups like [miso soup](/term/food/miso-soup), or as the base for [ramen](/term/food/ramen) and hot pots. As it is high in [umami](/term/general/umami), it is often used as a seasoning liquid in many dishes as well. 

Nigiri-zushi is the arguably the most common form of sushi that you will find today. The sushi chef molds the [su-meshi](/term/food/su-meshi) into an oval shape using the palms of his hand, and then presses down the [neta](/term/general/neta) over the su-meshi. Sometimes, small amounts of [wasabi](/term/food/wasabi) are placed in between the su-meshi and the neta.

Sushi rice is rice seasoned with [rice vinegar](/term/food/rice-vinegar), sugar, salt, and [konbu](/term/food/konbu). It is mainly used in [sushi](/term/food-category/sushi), and sometimes used in [kaisendon](/term/food/kaisendon) as well.

[Abura-age](/term/food/inari-age) that have been cooked in a [dashi](/term/food/dashi) broth, sugar, [mirin](/term/food/mirin), and [shoyu](/term/food/shoyu) giving it a savory sweet taste. It is used in [Kitsune Udon](/term/food/kitsune-udon) and to make [Inari-zushi](/term/food/inari-zushi).

Inari-zushi is a type of [sushi](/term/food/sushi), where the [sushi rice](/term/food/sushi-rice) and other [neta](/term/general/neta) are tucked into an [inari-age](/term/food/inari-age).

Shoyu Ramen is type of [ramen](/term/food/ramen) that typically comes in a clear brown [shoyu](/term/food/shoyu) based broth. It is the original style of ramen, and is sometimes also called [chuka-soba](/term/food/chuka-soba).

Tonkotsu Ramen is one of the most popular style of [ramen](/term/food/ramen), typically with a cloudy white [tonkotsu](/term/food/tonkotsu) broth and thin straight noodles.

It is sometimes also called Hakata Ramen (博多ラーメン), due to commonality of it in [Fukuoka](/link/place/kyushu/fukuoka-prefecture/fukuoka) city. Some of Japan's largest ramen chains, Ichiran (一蘭) and Ippudo (一風堂) are tonkotsu ramen chains that originated from Fukuoka.

Shio Ramen is usually an extremely light and clear-tasting type of [ramen](/term/food/ramen). The [shio](/term/food/shio)-based broth tends to be clear and the ingredients that come with it are often very simple. It is the least common of the mainstream ramen types: [Tonkotsu Ramen](/term/food/tonkotsu-ramen), [Shoyu Ramen](/term/food/shoyu-ramen), and [Miso Ramen](/term/food/miso-ramen).

Miso Ramen is a very rich-tasting type of [ramen](/term/food/ramen) that is commonly associated with the [Hokkaido](/link/place/hokkaido) region. The broth is usually a dark brown color made using [miso](/term/food/miso) with curly yellow noodles. 

Temaki is a type of [makizushi](/term/food/makizushi) that is rolled into a cone, rather than the usual cylinder. Due to its shape as a cone that can be held in your [hand](/term/general/hand), it is named *te-maki* (手巻き, hand roll)

Jiro Ramen is a type of thick and heavy ramen that originated from the ramen stall, Ramen Jiro, and has since been offered at other shops as well. Jiro Ramen is defined by its huge portions, typically bowls overflowing with [moyashi](/term/food/moyashi), cabbage, [se-abura](/term/food/se-abura), garlic, [chashu](/term/food/chashu), atop a bowl of thick [tonkotsu](/term/food/tonkotsu) broth and thick noodles. Do note that if you are a light eater, this is not for you. The noodles are thicken, the soup is oily and salty, and the portions are huge, and they are definitely not for the faint of heart.

The Kaeshi is a type of [tare](/term/food/tare) commonly used as the base to form the soup for [ramen](/term/food/ramen) together with [dashi](/term/food/dashi). Kaeshi is typically made from a mix of [shoyu](/term/food/shoyu), sugar, and [mirin](/term/food/mirin).

Komiyu is one of the key components of a [ramen](/term/food/ramen) broth, and is often used to accent the base flavours.

Konbu is a type of edible kelp, often sold in a dried form. It is commonly used as the base for soup stocks or to make [dashi](/term/food/dashi), and it is not usually directly eaten.

Nori is a type of dried edible seaweed and is commonly eaten as-is. It is usually found in [sushi](/term/food-category/sushi) or as a topping on ramen [ramen](/term/food/ramen).

Miso soup is arguably the most common type of soup in Japanese cuisine. It typically consists of [dashi](/term/food/dashi) stock is mixed together with [miso](/term/food/miso) paste. It is commonly served with [tofu](/term/food/tofu) and [wakame](/term/food/wakame).

Chūka soba was one of the original names for ramen, a dish which originated from China. Chūka (中華) means Chinese, and soba (そば) is a type of Japanese noodle dish. The term chūka soba became popular in the late 1940s, and the term ramen became popular in the late 1950s.

Today, chūka soba tends to refer to a more traditional type of ramen made with a soy sauce broth, served with chasiu (チャシウ), roasted pork, and with wheat noodles. It is sometimes used interchangeably with shoyu ramen (醤油ラーメン).

Wasabi, also known as Japanese horseradish, is commonly served as a green-colored paste. The paste is created by grating the stem of the plant, with the taste being similar to that of the pungency from horseradish and mustard. 

Some restaurants in wasabi growing area might also serve wasabi as the stem with a grater for you to grate it fresh. As wasabi is only grown in Japanese, most restaurants overseas actually serve horseradish with green coloring as a subsitute.

Mirin is sweetened cooking [sake](/term/food/ryori-sake) and is one of the three key Japanese condiments alongside [shoyu](/term/food/shoyu) and [sake](/term/food/ryori-sake). 

The most common type of mirin is *Hon-Mirin* (本みりん, lit. Real Mirin) and has around 14% alcohol content.

Katsuobushi is a pink and extremely thin shaving of [katsuo](/term/food/katsuo) that has been simmered, smoked, and fermented. Along with [konbu](/term/food/konbu), it is one of the main ingredients in [dashi](/term/food/dashi). You can also commonly find katsuobushi as a topping on [okonomiyaki](/term/food/okonomiyaki) or [takoyaki](/term/food/takoyaki).

Miso is a thick fermented soy bean paste. It is a traditional Japanese seasoning and can be used for marinating, directly in cooking, or mixed in soup. It is usually salty, although the exact taste differs based on what other ingredients are mixed in. 

One of the most common uses is for [miso soup](/term/food/miso-soup).

Chashu is one of the classic toppings on [ramen](/term/food/ramen) and can come in many shapes, with the classic one being the round one.

Shio is often used as the sole seasoning for dishes like [yakitori](/term/food/yakitori), [tempura](/term/food/tempura) and higher-end [tonkatsu](/term/food/tonkatsu). 

Most commonly it is a [shoyu](/term/food/shoyu) and [mirin](/term/food/mirin) based dipping sauce. 

A type of [udon](/term/food/udon) with a slice of [inari-age](/term/food/inari-age) on it.

Tonkotsu refers to pork bones, and is commonly used to make [tonkotsu ramen](/term/food/tonkotsu-ramen). 

Due to its similar writing and pronunciation, foreigners tend to mix it up with [tonkatsu](/term/food/tonkatsu), an entirely different dish.

Kaisendons are typically rice bowls with [sashimi](/term/food/sashimi) on top. The rice is usually regular white rice, but some shops offer it with [sushi-rice](/term/food/sushi-rice).

Rice Vinegar is a type of vinegsar made from rice and is often used for making [sushi rice](/term/food/sushi-rice). 

Moyashi refers to beansprouts which are commonly eaten as toppings on [miso ramen](/term/food/miso-ramen) or in [teppanyaki](/term/food/teppanyaki).

Makizushi refers to sushi rolls that are typically [neta](/term/general/neta)  wrapped in [sushi rice](/term/food/sushi-rice) that is turn wrapped in [nori](/term/food/nori). They are typically sliced up before serving. 

There are multiple varieties of makizushi depending on the thickness of the roll. 

Se-abura is the upper fatty part of roast pork, and is often used to give richness in [ramen](/term/food/ramen), especially [shoyu ramen](/term/food/shoyu-ramen).

Katsuo, also called Skipjack Tuna, is commonly eaten as [sashimi](/term/food/sashimi) or grilled. It is also  used to make [katsuobushi](/term/food/katsuobushi) one of the key ingredients in [dashi](/term/food/dashi).

One of Japan's three common noodle types alongside ramen and soba, udon noodles are thick white noodles. They can be eaten in a hot kake (かけ) broth, or cold in a zaru (ざる) sauce. A common alternative is the bukakke (ぶっかけ) broth, which usually consists of a shoyu (醤油 soy sauce) broth poured onto the noodles. 

Some of the regional varieties include:
* [Sanuki Udon](/term/food/sanuki-udon) - A chewy type of udon that originates from Kagawa Prefecture
* Mizusawa Udon (水沢うどん) - Typically served cold with a shoyu or sesame-based dipping sauce, this type of udon can be found in Gunma Prefecture
* [Inaniwa Udon](/temr/food/inaniwa-udon) - Unlike other types of udon, Inaniwa Udon is usually extremely thin and smooth, and takes about four days to be made by hand. 

A pork cutlet that is breaded in [panko](/term/food/panko) and deep-fried. It can be served by itself with rice on the side in a [teishoku](/term/general/teishoku), on rice and topped with eggs in a [katsudon](/term/food/katsudon), or together with [Japanese Curry](/term/food/japanese-curry) in [katsu curry](/term/food/katsu-curry). They typically come in a choice of [Rosu Katsu](/term/food/rosu-katsu) or [Hire Katsu](/temr/food/hire-katsu).

Okonomiyaki is a dish in which vegetables are diced, cooked on a hotplate, mixed with a flour mixture, cooked till solid on both sides, and finally, topped with a tangy sweet sauce, mayonnaise, [nori](/term/food/nori) and [katsuobushi](/term/food/katsuobushi). 

Wakame is type of edible kelp that is commonly eaten in [miso soup](/term/food/miso-soup). It is also often translated as "seaweed". Unlike [konbu](/term/food/konbu), it is usually directly eaten, and unlike [nori](/term/food/nori), it is usually served cooked. 

Tofu, also known as bean curd in English, is a solid white block made from the curds of coagulated soy milk. It can vary in terms of shape, texture, and firmness. 

Sashimi usually consists of slices of seafood served raw, and usually dipped lightly in [shoyu](/term/food/shoyu).

Yakitori usually involves skewers of meat (typically chicken) as well as vegetables that are grilled, and seasoned with either [shio](/term/food/shio) or [tare](/term/food/tare).

Deep-fried [kaisen](/term/food-category/kaisen), most commonly [ebi](/term/food/ebi), and [yasai](/term/food-category/yasai), such as [kabocha](/term/food/kabocha) and [imo](/term/food/imo), in a light-batter.

Onigiri are usually rice balls with a [gu](/term/general/gu) inside that can include [salmon](/term/food/salmon), tuna mayo, or [mentaiko](/term/food/mentaiko). It is also wrapped with a piece of [nori](/term/food/nori).

Takoyaki are [tako](/term/food/tako) balls cooked on a grill fresh to order, with a solid outside layer of flour, and a gooey filling of tako. They typically come topped with [katsuobushi](/term/food/katsuobushi), [nori](/term/food/nori) flakes, mayonnaise, and takoyaki sauce, a savoury sweet sauce. 

Teppanyaki generally refers to any sort of dishes that are cooked on a hot plate. It can also refer to a particular style of restaurant where customers sit around a giant hot plate, with the chef cooking dishes tableside atop the hot plate. 

Katsu Curry is one of the most popular forms of [curry rice](/term/food/curry-rice), served with a [tonkatsu](/term/food/tonkatsu) on top.

Commonly found as a [neta](/term/general/neta) in [sushi](/term/food-category/sushi) or served grilled, salmon is one of the most popular fishes amongst tourists and younger Japanese. The actual Japanese name is *Sake* or *Shake* (鮭), although the [katakana](/term/general/katakana) version *Sāmon* (サーモン) is more common.

Katsudon is a [donburi](/term/food-category/donburi) topped with [tonkatsu](/term/food/tonkatsu) in a [tamago-toji](/term/food/tamago-toji) style.

Ebi is one of the most common shellfish used in Japanese cuisine.

Japanese curry is actually one of the most commonly consumed dishes in Japan, and was originally brought from India to Japan by the British. It was later popularized as a dish in the Japanese navy, and the common Japanese variant stands by itself as a unique dish which is usually a thick gravy with vegetables and meat.

A [tonkatsu](/term/food/tonkatsu) that uses the loin cut of pork, typically with a layer of fat on the side, leading to meat that is juicier and fattier.

Panko are Japanese style breadcrumbs that are light and fluffy, used to make deep-fried dishes like [tonkatsu](/term/food/tonkatsu) or mixed into a [hamburg](/term/food/hamburg).

A popular vegetable in Japan, it can be served stewed or as a [tempura](/term/food/tempura).

A popular vegetable that is commonly eaten roasted in [yaki-imo](/term/food/yaki-imo), fried in [tempura](/term/food/tempura), or in desserts. 

 - Mentaiko is cod roe that has been salted and spiced with [togarashi](/term/food/togarashi), and is also called karashi-mentaiko (辛子明太子, Spicy mentaiko). It is commonly eaten with [onigiri](/term/food/onigiri) as well as, more recently, with pasta. The non-spicy version is called [Tarako](/term/food/tarako).

The most popular type of udon in Japan, it is characterized by its thick and chewy [udon](/term/food/udon) noodles. It is named after [Sanuki](/term/place/sanuki-province), the former name for [Kagawa Prefecture](/link/place/shikoku/kagawa).

Tarako is salted cod roe, with the spicy version being [Mentaiko](/term/food/mentaiko).

A cooking method where food is usually cooked in a [dashi](/term/food/dashi) broth, and then topped with an [egg](/term/food/egg) at the end so it doesn't fully solidify. The [katsudon](/term/food/katsudon) and [oyakodon](/term/food/oyakodon) are examples of this. It can also be used to make a clear soup, with an egg dropped into it. 

Togarashi can refer to all sorts of peppers, including bell peppers and chili peppers. Most commonly, it's used to refer to the red chili peppers used to make [shichimi](/term/food/shichimi) and [ichimi](/term/food/ichimi). Bell peppers are usually referred to as [piiman](/term/food/piiman).

Hamburgs are meat patties made of a mixture of ground beef and pork, [tamanegi](/term/food/tamanegi), and [panko](/term/food/panko). They are typically grilled, topped with a [demi-glace sauce](/term/food/demi-glace/sauce) and eaten with rice. 

Yaki-imo is an [imo](/term/food/imo) that has been roasted, and is usually served in the skin. It is a popular snack from [yatais](/term/food/yatai) and can be also be found at [matsuris](/term/general/matsuri).

Curry rice is a classic Japanese staple, typically served on a plate with rice on one side and [Japanese curry](/term/food/japanese-curry) on the other. It can come with a variety of toppings including [tonkatsu](/term/food/tonkatsu), [hamburg](/term/food/hamburg), or an omelette.

Oyakodon consists of stewed [tori-niku](/term/food/tori-niku), topped with [tamago](/term/food/tamago) in a [tamago-toji](/term/food/tamago-toji) style over rice.   

Shichimi is a chili powder that can be found on the table of almost every Japanese restaurant. It typically consists of a blend of seven ingredients: [ichimi](/term/food/ichimi),  [sansho](/term/food/sansho), roasted orange peel, [kuro-goma](/term/food/kuro-goma) and [goma](/term/food/goma), [shiso](/term/food/shiso), [nori](/term/food/nori), and hemp seeds.

Ichimi is ground [togarashi](/term/food/togarashi), and is a chill powder that can be often found alongside [shichimi](/term/food/shichimi). 

Piiman are commonly used in Japanese cooking, including in dishes like [tempura](/term/food/tempura). It is, however, a very controversial dish, with people divided between loving it and hating it.

Tamanegi are the typical onions used in western cooking, and typically refer to brown or yellow onions.

Chicken, as with most other parts of the world, is one of the most popular meats in Japan, commonly used in [yakitori](/term/food/yakitori), [oyakodon](/term/food/oyakodon), and more.

Kuro-goma is commonly used in desserts, as a type of flavoring, or sprinkled on top of certain dishes as a condiment.

Goma is a common ingredient in Japanese cooking, used in things like [shichimi](/term/food/shichimi) or [goma-abura](/term/food/goma-abura).

Sansho is a pepper spice with a strong citrus fragrance to it. Like most peppers, it is usually served ground. 

Tamago are an important part of Japanese cooking, and can even be eaten raw, like in [Tamago Kake Gohan](/term/food/tamago-kake-gohan) or cooked using [Tamago Toji](/term/food/tamago-toji) or [Tamagoyaki](/term/food/tamagoyaki).

Shiso is a type of perilla leaf commonly used in Japanese cuisine. It can be ground, or served as a whole leaf. The leaf itself has a strong pungent taste.

A popular appetizer, tamagoyaki is a Japanese rolled  omelette that can come savory or sweetened. At izakayas, it tends to come savory, while at sushi shops it is likely to come sweetend.

[Tamago](/term/food/tamago) are beaten and mixed together with the dashi broth, before being cooked like an omelette and rolled up to produce its shape. 

A common ingredient made from [goma](/term/food/goma) that has a strong fragrance to it. It's especially common in [chuka-ryori](/term/general/chuka-ryori).

Tamago Kake Gohan is a classic Japanese breakfast dish that consists of just a bowl of rice, a raw [tamago](/term/food/tamago) added to it, some [shoyu](/term/food/shoyu) poured over it, and then mixed.

Stir-fried rice typically with egg and pork, and lightly seasoned with [shoyu](/term/food/shoyu) and [sansho](/term/food/sansho).

A [tofu](/term/food/tofu)  dish from Sichuan, China with minced pork and a spicy sauce.

The Japanese adaptation of Chinese dumplings, these are usually minced pork with [negi](/term/food/negi) in dumpling skin that is pan-fried as [yaki-gyoza](/term/food/yaki-gyoza) or boiled as [sui-gyoza](/term/food/sui-gyoza). Utsunomiya city in Tochigi Prefecture is famed for being Japan's Gyoza City.

[Gyoza](/term/food/gyoza) that is cooked only by boiling.

[Gyoza](/term/food/gyoza) that is lightly pan-fried on only one side, giving it a crispy texture on one side and a soft texture on the other. 

The Tokugawa Shogunate (also called the Edo Shogunate) was the military government of Japan during the [Edo Period](/term/era/edo), and was led by the [shogun](/term/general/shogun) from the [Tokugawa Clan](/term/general/tokugawa-clan).

Shoguns were the military leaders of Japan, nominally appointed by the Emperor. The position is typically hereditary, and the government of the Shogun is called the [Shogunate](/term/general/shogunate). 

There have been multiple Shogunates over the course of history, with the final Shogunate being the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) that ended in 1867 with the return of power to the Emperor in the [Meiji Restoration](/term/general/meiji-restoration).

The tenshu is usually the tallest tower in a [Japanese Castle](/term/general/japanese-castle), and located within the [Hon-maru](/term/general/hon-maru). Often times, when people think of castles, the building that comes to mind is actually the tenshu of the castle. Only 12 original tenshu still exist today.

Japanese Castles are fortresses typically made of wood and stone, and were initially built at strategic locations for military use. By the [Sengoku Period](/term/era/sengoku), they became the home of [daimyos](/term/general/daimyo) who ruled their domain from the castle. They became obsolete in the [Meiji Period](/term/era/meiji) with Japan's modernization, ending the feudal era as well as the systems of [shoguns](/term/general/shogun) and [daimyos](/term/general/daimyo). 

The castle consists of a series of defensive rings with the outermost being the [San-no-maru](/term/general/san-no-maru), followed by the [Ni-no-maru](/term/general/ni-no-maru), with the [Hon-maru](/term/general/hon-maru) in the center.

The Tokugawa Clan is a dynasty that ruled Japan as the [shoguns](/term/general/shogun) through the [Edo Period](/term/era/edo). 

The Shogunate, also called the Bakufu, is used to refer to a government led by the [shogun](/term/general/shogun).

Temples are places of worship for followers of [Buddhism](/term/general/buddhism).

The *Hon-maru* (本丸, lit. the main circle) is the main complex of a [Japanese Castle](/term/general/japanese-castle) and is the innermost complex in the castle. It typically houses the [tenshu](/term/general/tenshu) and the residence of the [daimyo](/term/general/daimyo). 

The Hon-maru is surrounded by the [Ni-no-maru](/term/general/ni-no-maru), which is in turn surrounded by the [San-no-maru](/term/general/san-no-maru).

The *Ni-no-maru* (二の丸, lit. the second circle) is the second innermost complex of a [Japanese Castle](/term/general/japanese-castle), and usually hosts auxiliary residences, guest rooms, and military installations. Since the conversion of castles into national park, most Ni-no-marus in existing castles have all been demolished. 

The innermost complex is called the [Hon-maru](/term/general/hon-maru), while the outermost complex is called the [San-no-maru](/term/general/san-no-maru). 

The *San-no-maru* (三の丸, lit. the third circle) is usually the outermost complex in a [Japanese Castle](/term/general/japanese-castle), where the lowest ranking residences in a castle are located, as well as where many of the defensive military installations are located. 

The San-no-maru encloses the [Ni-no-maru](/term/general/ni-no-maru), which in turn encloses the innermost complex, the [Hon-maru](/term/general/hon-maru).

The Three Great Unifiers of Japan are the three people credited with bringing an end to the civil wars of the [Sengoku Period](/term/era/sengoku), unifying Japan and ushering in the [Edo Period](/term/era/edo). The three are [Oda Nobunaga](/term/person/oda-nobunaga), [Toyotomi Hideyoshi](/term/person/toyotomi-hideyoshi), and [Tokugawa Ieyasu](/term/person/tokugawa-ieyasu).

The daimyō were generally regional lords that controlled military, police, and economic power in the area that they ruled. Most commonly, the term daimyō is used to refer to the regional lords during the [Edo Period](/term/era/edo) that would report to the [Tokugawa Shogunate](/term/general/tokugawa-shogunate). They were abolished in 1868 during the [Meiji Restoration](/term/event/meiji-restoration) that saw the fall of the Tokugawa Shogunate and Japan’s feudal system.

Shrines are places of worship for the [Shinto](/term/general/shinto) religion, and usually enshrine one or more deities. They are different from [temples](/term/general/temple) which are places of worship for the [Buddhist](/term/general/buddhism) religion.

One of the words for ingredient in Japanese, other words include [zairyo](/term/general/zairyo) and [gu](/term/general/gu). Neta is typically the word used when talking about [sushi](/term/food-category/sushi) ingredients.

Sakoku refers to the policy of national isolation from 1633 to 1853 during the [Edo Period](/term/era/edo) (also called the Sakoku Period) by the Tokugawa Shogunate that cut off almost all diplomatic and trade relations with other countries. 

No foreigners were allowed to enter, and no Japanese were allowed to leave. Certain exceptions were allowed, such as the trade with the Dutch and Chinese in Nagasaki. 

Edo is the former name for Tokyo, used up to 1868 when it was renamed to *Tōkyō* (東京, lit. Eastern Capital) by the government. It became the de-facto capital from 1603 during the [Edo Period](/term/era/edo) as the seat of the [Tokugawa Shogunate](/term/general/tokugawa-shogunate).

The indigenous religion of Japan, the central belief is that [kami](/term/general/kami), supernatural beings, inhabit all things including nature. 

Buddhism is a religion that focuses on the teachings of the [Buddha](/term/general/buddha). The central tenet revolves around people letting go of their worldly desires.

Seppuku was an act of ritual suicide by [samurai](/term/general/samurai) who would rather die voluntarily with honor, than be captured by the enemy. It could also be used as a form of capital punishment. Seppuku involves the act of harakiri, then beheaded by an assistant as an act of mercy.

The Ashikaga Shogunate was the ruling  [shogunate](/term/general/shogunate) during the [Muromachi Period](/term/era/muromachi) based out of Kyoto. The [shoguns](/term/general/shogun) were of the [Ashikaga Clan](/term/group/ashikaga-clan).

They were the second shogunate in Japan’s history after overthrowing the [Kamakura Shogunate](/term/general/kamakura-shogunate), and was dissolved after the weakening of the shogunate during the [Sengoku Period](/term/era/sengoku) before being succeeded by the [Tokugawa Shogunate](/term/general/tokugawa-shogunate).

Kotteri is typically used to describe things that are thick or dense. For example, Kotteri [Ramen](/term/food/ramen) usually refers to the richer types of ramen like [tonkotsu ramen](/term/food/tonkotsu-ramen).

Assari is typically used to describe things that are lighter or less dense. For example Assari [Ramen](/term/food/ramen) usually refers to the lighter types of ramen like [shoyu ramen](/term/food/shoyu-ramen). 

One of the five basic tastes, it typically comes off as savory and can be found in broths and cooked meats.

The kami are deities from the [Shinto](/term/general/shinto) religion and are said to inhabit all things, and are also said to have created all nature and human life.

The Buddha, Siddhartha Gautama, was an Indian prince from South Asia who later gave up his title and founded the religion of [Buddhism](/term/general/buddhism) in the 6th or 5th century BCE. 

The samurai were warriors that were most prominent in the [Edo Period](/term/era/edo), serving the regional [daimyo](/term/general/daimyo) as protectors of their land. They were considered to be military nobility, and the title was hereditary.  

The term used for fillings like in [sando](/term/food/sando and [onigiri](/term/food/onigiri), or even spreads on top of toast.

A teishoku usually involves a main dish, together with side dishes like [miso soup](/term/food/miso-soup) and [tsukemono](/term/food/tsukemono).