Name: Omicho Market
Address: Kanazawa, JP

You can take buses 13, 41, 42, 48, 92/05, 93, 96 from Kanazawa Station bus stop to Musashigatsuji･Ohmicho Market (武蔵ヶ辻・近江町市場) bus stop.

A great place to start the day is on the bustling alleys of Ōmicho Market, also known as Kanazawa’s kitchen. This market has been operating for over 300 years since 1721, and features over 300 shops. You can find fresh seafood through out the market, and some shops offer freshly shucked oysters or scallops to be eaten right there on the spot. 

Apart from the seafood wholesalers, there are also a wide variety of restaurants located throughout the market. Many of which sell [kaisendon](/term/food/kaisendon), with fresh sashimi topped on a bowl of rice. In November and December in particular, the market offers fresh catches of [buri](/term/food/buri) and [zuwaigani](/term/food/zuwaigani), which are two of the popular regional catches.

Zuwaigani.webp

Traditional streets of Higashi Chaya District at night in Kanazawa, Ishikawa Prefecture

Higashi Chaya District.webp

Kanazawa Hakomachi.webp

Take Bus 11 between Omicho Market Bus Stop and Hashibacho 1・2・5 (Bus Stop 1). The Higashi Chaya District is a 5 minutes walk from Hashibacho 1・2・5 Bus Stop.

The walk between Omicho Market and the Higashi Chaya District is rather straightforward, only requiring a single turn. At 13 minutes, this route might even be faster than the bus if you factor in the waiting time. 

Walking is probably the easiest way between Omicho Market and Oyama Shrine. The walk is a simple straight walk down the same street. While there are buses available, the waiting time for the bus and having to walk to-fro the bus stop, probably makes walking direct easier.

Gate of Oyama Shrine in Kanazawa, Ishikawa Prefecture

Oyama Shrine.webp

The buses 21, 22, 26, 29, and the Kanazawa Sightseeing Loop Bus (Right Loop) run between Musashigatsuji ・Omicho Market (武蔵ヶ辻・近江町市場) bus stop and Hirokoji (広小路) bus stop (Outside Ninjadera).

Exterior of Ninjadera in Kanazawa, Ishikawa Prefecture

Ninjadera.webp

One of the most popular restaurants in the market, Mori Mori Sushi is a popular kaitenzushi (回転寿司 conveyor belt sushi) shop that began in Omicho Market. They pride themselves on providing fresh local ingredients from the Hokuriku Region at an affordable price. For lunch, they also offer a variety of affordable nigirizushi (握り寿司) sets.

Ushioya is a popular shop specializing in [kaisendon](/term/food/kaisendon). Their signature item is the [buri](/term/food/buri) [tataki](/term/general/tataki-seared), a dish that they pioneered after being inspired by Kochi’s [katsuo tataki](/term/food/katsuo-tataki). 

Buri ricebowl at Ushioya in Kanazawa, Ishikawa Prefecture

Ushioya.webp

Discover Omicho Market, Ninjadera, Nagamachi, Oyama Shrine, and Kanazawa Castle Park

The Heart of Kanazawa

Experiencing the Best Culture and Gourmet Kanazawa has to Offer

Ultimate Two Day Kanazawa Itinerary

Large market with plenty of shops

Plenty of fresh seafood

Osaka

Osaka Prefecture

Kobe

Himeji

Kinosaki Onsen

Hyogo Prefecture

Kyoto

Kyoto Prefecture

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Wakayama Prefecture

Kansai

Shodoshima

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Kagawa Prefecture

Shikoku

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Okayama Prefecture

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Enoshima

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Yokohama

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Kanagawa Prefecture

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Tokyo Metropolis

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Saitama Prefecture

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Ishikawa Prefecture

Takayama

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Gifu Prefecture

Tateyama Kurobe Alpine Route

Toyama Prefecture

Chubu

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.

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 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 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 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).

Japan’s Feudal Era consisted of the [Kamakura Period](/term/era/kamakura), [Muromachi Period](/term/era/muromachi), the [Azuchi–Momoyama Period](/term/era/azuchi-momoyama), and the [Edo Period](/term/era/edo). The Feudal Era was marked mainly by Japan’s de-facto rule under a [shogun](/term/general/shogun), despite the presence of an [Emperor](/term/general/emperor) who mainly served as a figurehead. While the official capital always remained in [Heian-kyo](/term/place/heian-kyo_), modern day [Kyoto](/link/place/kansai/kyoto-prefecture/kyoto), the shoguns of the Kamakura Period ruled from [Kamakura](/link/place/kanto/kanagawa/kamakura), and the shoguns of the Edo Period ruled from [Edo](/term/place/edo).

This era is often the one depicted in pop culture representations of Japanese history, particularly the  [Sengoku Period](/term/era/sengoku)  (the period of civil war between the Muromachi Period and Edo Period), with [shoguns](/term/general/shogun), [daimyos](/term/general/daimyo), [samurai](/term/general/samurai), and [ninjas](/term/general/ninja) being the most active in this era of Japanese history. 

The Kamakura Period was the start of Japan's [Feudal Era](/term/era/feudal) and was marked by the rule of the first [shogunate](/term/general/shogunate), the [Kamakura Shogunate](/term/general/kamakura-shogunate). 

The shogunate was founded by [Minamoto no Yoritomo](/term/person/minamoto-no-yoritomo), the first [shogun](/term/general/shogun), who governed Japan from the city of [Kamakura](/link/place/kanto/kanagawa/kamakura), while the [Imperial Court](/term/general/imperial-court) in the official capital of [Heian-kyō](/term/place/heian-kyo) were figureheads.

The shogunate was overthrown in the [Kenmu Restoration](/term/event/kenmu-restoration) by [Emperor Go-Daigo](/term/person/emperor-go-daigo) in 1333, that restored Imperial rule for 3 years before it was overthrown by the [Ashikaga Shogunate](/term/general/ashikaga-shogunate) in 1336. Ending the Kamakura Period, and starting the [Muromachi Period](/term/era/muromachi).

The Azuchi-Momoyama Period is the tail-end of the [Sengoku Period](/term/era/sengoku) after the dissolution of the [Muromachi Period's](/term /era/muromachi) [Ashikaga Shogunate](/term/general/ashikaga-shogunate) and before the establishment of the [Edo Period's](/term/era/edo) [Tokugawa Shogunate](/term/general/tokugawa-shogunate). It was the climax of the Sengoku Period, a period of civil war strife, with [Oda Nobunaga](/term/person/oda-nobunaga) starting the unification war to unite Japan in 1573, and [Toyotomi Hideyoshi](/term/person/toyotomi-hideyoshi) completing it in 1591 after Oda Nobunaga's death and 1582.

After Toyotomi Hideyoshi's death in 1598, his son [Toyotomi Hideyori](/term/person/toyotomi-hideyori), who was five years old at the time, was too young to take up leadership. The regents then split into two groups, the Western army of Toyotomi loyalists led by [Ishida Mitsunari](/term/person/ishida-mitsunari) and the Eastern army that opposed them, led by [Tokugawa Ieyasu](/term/person/tokugawa-ieyasu). The two sides battled in the [Battle of Sekigahara](/term/event/battle-of-sekigahara) in 1600, ending in a Tokugawa victory making him the de-facto ruler of Japan. The official establishment of the Tokugawa Shogunate in 1603 ended the Azuchi-Momoyama Period, and started the Edo Period.

The period was named after Oda Nobunaga's and Toyotomi Hideyoshi's castles, the Azuchi Castle in Shiga Prefecture and the Momoyama Castle in Kyoto respectively. Neither of the original castles stand today.

The Heian Period which began when the capital was moved from [Nara](/link/place/kansai/nara-prefecture/nara) to [Heian-kyo](/term/place/heian-kyo), modern-day [Kyoto](/link/place/kyoto-prefecture/kyoto). It is considered the peak of the Japanese imperial court (before the control of Japan by various [shogunates](/term/general/shogunate) in subsequent eras), as well as a time where art, poetry and literature flourished. 

The Heian Period was succeeded by the [Kamakura Period](/term/era/kamakura) that saw Japan ruled by its first [shogun](/term/general/shogun) from [Kamakura](/link/place/kanto/kanagawa/kamakura) in 1185.

Traditional Japanese desserts that tend to be enjoyed with [ryokucha](/term/food-category/ryokucha). [Anko](/term/food/anko) is usually a common ingredient in these desserts. 

Buri is the younger version of [Hamachi](/term/food/hamachi) and is usually caught in the wild in the colder waters of the [Sea of Japan](/term/place/sea-of-japan) during winter seasons.

Also known as Snow Crab, Zuwaigani can only be fished from November to March, and can be found all over local seafood markets. It’s commonly eaten raw and is popular for its naturally sweet meat.

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).

[Katsuo](/term/food/katsuo) [Tataki](/term/general/tataki) is the local specialty of Kochi Prefecture. It is typically eaten with either just [shio](/term/food/shio), or [wasabi](/term/food/wasabi) with [shoyu](/term/food/shoyu).

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).

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.

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

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.

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.

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.

A popular whitefish used in [sushi](/term/food/sushi), and is often farmed domestically in Japan. The younger version is known as [buri](/term/food/buri) and is often a seasonal fish caught in the wild.

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). 

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.

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).

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.



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. 

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).

[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.

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

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.

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

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).

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.

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). 

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

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.

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. 

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

[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).

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. 

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)

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).

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).

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. 

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.

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).

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).

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

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

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. 

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. 

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.

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. 

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.

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. 

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.   

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).

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.

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).

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

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.

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

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).

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.

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.

 - 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).

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).

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. 

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).

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. 

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

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.

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).

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.

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. 

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 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).

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.

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.

[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. 

Tatami are mats made of weaved [igusa](/term/general/igusa) that are usually 0.9m by 1.8m long and used as flooring in traditional [wa-shitsu](/term/general/wa-shitsu) rooms.

A ninja, also called *shinobi* (忍び), was a covert agent that conducted a variety of activities including espionage, and used the martial art of ninjutsu. Their covert methods of operation was deemed as below the honor of [samurai](/term/general/samurai). They were most active during the civil wars of the [Sengoku Period](/term/era/sengoku) and faded into obscurity during the unified Japan of the [Edo Period](/term/era/edo).

Torii are gates typically found at [shrines](/term/general/shrine) and are said to mark the gateway between the everyday world and the sacred world.

The place where [geishas](/term/general/geisha) and [maikos](/term/general/maiko) perform. 

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.

Omotenashi is the term used to refer to the Japanese spirit of service and hospitality, to look after customers and guests with no form of reciprocity expected. 

As such, tipping culture is actually frowned upon in Japan, as it is seen as belittling their spirit of omotenashi.

Tataki refers to fish or meat that is seared on the outside, and usually raw on the inside. It is common in Kochi Prefecture where [Katsuo Tataki](/term/food/katsuo-tataki) is the local specialty.

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).

A type of plant that is commonly used to weave [tatami](/term/general/tatami) mats.

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).

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).

A room that is usually covered in [tatami](/term/general/tatami) mats for flooring, and [fusuma](/term/general/fusuma) or [shoji](/term/general/shoji) sliding doors.

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

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

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.

A geisha is a female Japanese performing artist who performs traditional Japanese arts like dancing, music, and singing. They typically wear long [kimonos](/term/general/kimono), with traditional hairstyles, and [oshiroi](/term/general/oshiroi) makeup.

A maiko is an apprentice [geisha](/term/general/maiko) who usually performs songs, dances, or traditional instruments like the [shamisen](/term/general/shamisen) for entertainment.

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 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.

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).

Fusuma are used in [wa-shitsu](/term/general/wa-shitsu) as sliding doors between rooms. Unlike [shoji](/term/general/shoji), these doors are usually opaque and run on wooden rails.

Shoji is a traditional sliding door or window with a wooden lattice frame covered in [washi](/term/general/washi) paper used in [wa-shitsu](/term/general/wa-shitsu) rooms. Unlike [fusuma](/term/general/fusuma), shoji are usually translucent due to the use of washi paper and allow air and sounds to permeate it.

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. 

Oshiroi is a type of makeup used in [kabuki](/term/general/kabuki), and by [geishas](/term/general/geisha) and [maikos](/term/general/maiko) to cover their face almost entirely white. 

A traditional Japanese wooden instrument with three strings, and played with a pick called the [bachi](/term/general/bachi-stringed) in a manner similar to that of a guitar.

A traditional Japanese garment with a rectangular body and square sleeves, it is the national dress of Japan. It typically comes with an [obi](/term/general/obi), [zori](/term/general/zori), [tabi](/term/general/tabi), and can be complemented by a [kinchaku](/term/general/kinchaku)

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).

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.

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

Tabi are traditionally pure white socks designed to be worn with a [zori](/term/general/zori), and usually used when wearing [kimonos](/term/general/kimono).

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

Washi is a type of Japanese paper made from the fibers from the bark of trees, shrubs, and bushes. It is sturdier than regular paper. 

Kabuki is a traditional Japanese dance-drama that has heavily-dramatized and stylized performances. The actors are usually male and perform with [oshiroi](/term/general/oshiroi) makeup. 

It is part of the UNESCO Intangible Cultural Heritage list, and is thought to have originated from the early [Edo Period](/term/era/edo)

The bachi is a pick used to play stringed instruments like the [shamisen](/term/general/shamisen). The wooden sticks for [taiko](/term/general/taiko) drums are also called [bachi](/term/general/bachi-taiko), but with a different kanji.

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