Osaka Prefecture is home to [Osaka](/link/place/kansai/osaka-prefecture/osaka), Japan's third-largest city, and home to the bustling nightlife district of [Dotonbori](/link/place/kansai/osaka-prefecture/osaka/dotonbori). [Kansai International Airport](/link/place/kansai/osaka-prefecture/osaka/kansai-international-airport) is the third-busiest airport in Japan, and is the nearest to the [Keihanshin](/term/place/keihanshin) metropolitan area.

Canal boardwalks in Dotonbori in Osaka, Osaka Prefecture

Dotonbori.webp

Osaka is Japan’s third-largest city, often nicknamed Japan’s kitchen. Of all the local delicacies, three stand out, [Osaka's Three Great Delicacies](/term/general/osakas-three-great-delicacies): [takoyaki](/term/food/takoyaki), [okonomiyaki](/term/food/okonomiyaki), and [kushikatsu](/term/food/kushikatsu). The [Minami](/link/place/kansai/osaka-prefecture/osaka/osaka-minami) area of  Shinsaibashi (心斎橋), [Dotonbori](/link/place/kansai/osaka-prefecture/osaka/dotonbori), and [Namba](/link/place/kansai/osaka-prefecture/osaka/namba) form one large shopping belt filled with shops, departmental stores, food stalls and restaurants. Osaka is also home to Universal Studios Japan, a popular amusement park with many Japan-exclusive anime-themed rides, as well as the [Kaiyukan](/link/place/kansai/osaka-prefecture/osaka/kaiyukan), considered one of the world’s Top 10 Aquariums with its huge tank and whale shark display.

When foreigners talk about Japan, three major cities often come to mind: [Tokyo](/link/place/kanto/tokyo-metropolis/tokyo), [Kyoto](/link/place/kansai/kyoto-prefecture/kyoto), and [Osaka](/link/place/kansai/osaka-prefecture/osaka). Like Tokyo, Osaka can sometimes also come off as too much of a “big city” type of atmosphere. That being said, the charm of Osaka lies in its food culture, and bustling neighborhoods. 

Although Osaka is often a favorite amongst tourists, we would also encourage you to also go beyond just Osaka. Kyoto is just a 30 minute train ride away, so is the lovely district of [Arashiyama](/link/place/kansai/kyoto-prefecture/kyoto/arashiyama). If you have more time, checking out [Himeji](/link/place/kansai/hyogo-prefecture/himeji) and [Kurashiki](/link/place/chugoku/okayama-prefecture/kurashiki) will also let you experience more of Japan’s cultural side. Visiting Japan should be more than just checking out its big cities, but also enjoying the smaller, more traditional neighborhoods.

If you would like to visit Universal Studios Japan, you are free to add it to your itinerary, but we are leaving it out as we want to focus more on what the city has to offer.

The Best Sumptuous Foods, Electric Atmosphere, and Cozy Neighborhoods of Japan's Kitchen

Essential Osaka Itinerary

Exterior of the Ise Outer Shrine in Ise, Mie Prefecture

Ise Outer Shrine.webp

Hyogo Prefecture is located just to the east of [Osaka Prefecture](/link/place/kansai/osaka-prefecture) and [Kyoto Prefecture](/link/place/kansai/kyoto-prefecture). On the southern side, you can find [Kobe](/link/place/kansai/hyogo-prefecture/kobe), part of the [Keihanshin](/term/place/keihanshin) metropolitan area, and famous for its [Kobe Beef](/term/food/kobe-beef). You can also find [Himeji](/link/place/kansai/hyogo-prefecture/himeji), home to [Himeji Castle](/link/place/kansai/hyogo-prefecture/himeji/himeji-castle), one of [Japan's Three Great Castles](/term/place/japans-three-great-castles) and a [UNESCO World Heritage Site](/term/place/unesco-world-heritage-site). 

On the northern side of the prefecture, you can find [Kinosaki Onsen](/link/place/kansai/hyogo-prefecture/kinosaki-onsen), one of the best [onsen](/term/general/onsen) towns in Japan with its willow-lined canals. 

Alley in front of Himeji Castle in Himeji, Hyogo Prefecture

Himeji Castle.webp

Kyoto Prefecture is most famous for Japan's former capital, [Kyoto](/link/place/kansai/kyoto-prefecture/kyoto), where you can find the [torii](/term/general/torii) gates of the [Fushimi Inari Taisha](/link/place/kansai/kyoto-prefecture/kyoto/fushimi-inari-taisha), the [machiya](/term/general/machiya)-lined streets of [Higashiyama](/link/place/kansai/kyoto-prefecture/kyoto/higashiyama), and the [Arashiyama Bamboo Grove](/link/place/kansai/kyoto-prefecture/kyoto/arashiyama-bamboo-grove).

Just to the south of Kyoto, you can find [Uji](/link/place/kansai/kyoto-prefecture/uji), which is nicknamed as Japan's [Matcha](/term/food/matcha) Capital with plenty of matcha desserts and snacks, as well as the [Byodoin Temple](/link/place/kansai/kyoto-prefecture/uji/byodoin-temple), a temple located in the center of a pond. 

On the northern side of the prefecture, you can find [Amanohashidate](/link/place/kansai/kyoto-prefecture/amanohashidate), home to the [Amanohashidate Sandbar](/link/place/kansai/kyoto-prefecture/amanohashidate/amanohashidate-sandbar), one of [Japan's Three Great Views](/term/place/japans-three-great-views) and the [funaya](/term/general/funaya) of [Ine](/link/place/kansai/kyoto-prefecture/amanohashidate/ine) that stand on stilts above the sea.

Rows of torii gates at Fushimi Inari Shrine in Kyoto, Kyoto Prefecture

Fushimi Inari.webp

Nara Prefecture is most famous for the wild [shika](/term/general/shika) that roam the ancient capital city of [Nara](/link/place/kansai/nara-prefecture/nara). It is also home to [Todai-ji Temple](/link/place/kansai/nara-prefecture/nara/todai-ji-temple), a thousand-year-old [temple](/term/general/temple) that houses Japan's largest [daibutsu](/term/place/daibutsu). 

During spring, [Yoshino](/link/place/kansai/nara-prefecture/yoshino) is also famous for the [sakura](/term/general/sakura) trees that cover [Mount Yoshino](/link/place/kansai/nara-prefecture/yoshino/mount-yoshino) and is one of Japan's most popular [hanami](/term/general/hanami) spots.

Deer walking around in Nara, Nara Prefecture

Nara Deer Park.webp

Wakayama Prefecture is one of the most sacred and spiritual locations in the [Kansai](/link/place/kansai) region, playing host to [Mount Koya](/link/place/kansai/wakayama-prefecture/mount-koya), famous for its [temple](/term/general/temple) stays, and the [Kumano Kodo](/link/place/kansai/wakayama-prefecture/kumano-kodo), one of two UNESCO World Heritage Pilgrimage Routes in the world. Wakayama Prefecture is located on the southern side of the Kansai region, on the west coast of the [Kii Peninsula](/term/place/kii-peninsula), and is the least populated prefecture in Kansai. Apart from its majestic temples and lush forests, the region is also popular for its coastal views of the [Kii Channel](/term/place/kii-channel), and as a day-trip destination from popular tourist cities like [Osaka](/link/place/kansai/osaka-prefecture/osaka). 

Kumano Ootorii over rice paddies in Kumano, Wakayama Prefecture

Kumano Ootorii.webp

Famous for being the home of Lake Biwa, Japan’s largest lake, the prefecture encloses the lake and is home to various feudal and castle towns such as Omi Hachiman and Hikone. 

Panoramic view of Lake Biwa in Shiga, Shiga Prefecture

Lake Biwa.webp

Osaka

Osaka Prefecture

Kobe

Himeji

Kinosaki Onsen

Hyogo Prefecture

Kyoto

Kyoto Prefecture

Shirahama

Wakayama Prefecture

Kansai

Shodoshima

Takamatsu

Kagawa Prefecture

Shikoku

Kurashiki

Okayama Prefecture

Chugoku

Enoshima

Kamakura

Yokohama

Miura

Kanagawa Prefecture

Tokyo

Tokyo Metropolis

Kawagoe

Chichibu

Saitama Prefecture

Kanto

Kanazawa

Ishikawa Prefecture

Takayama

Shirakawa-go

Gifu Prefecture

Tateyama Kurobe Alpine Route

Toyama Prefecture

Chubu

Willow lined canal in Kinosaki Onsen, Hyogo Prefecture

Kinosaki Onsen.webp

Main canal in the Kurashiki Bikan Historical District in Kurashiki, Okayama Prefecture

Kurashiki Canal.webp

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

Kiyomizudera.webp

Unsplash License

Kanto.jpg

Kobe.webp

Walkway through the Arashiyama Bamboo Grove in Arashiyama, Kyoto Prefecture

Arashiyama Bamboo Grove.webp

River view in autumn in Arashiyama, Kyoto Prefecture

Arashiyama.webp

Japanese spider crab exhibit in the Kaiyukan in Osaka, Osaka Prefecture

Kaiyukan.webp

Exterior of the Shinsaibashi shopping street in Osaka, Osaka Prefecture

Shinsaibashi.webp

Takashimaya Department Store in Namba in Osaka, Osaka Prefecture

Attribution-ShareAlike 3.0 Unported

Namba.webp

People flocking the streets of Higashiyama in Kyoto, Kyoto Prefecture

Higashiyama.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.

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. 

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 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 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).

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 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 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.

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). 

Matcha is often considered the highest-quality [ryokucha](/term/food/ryokucha), and is the tea used in [sado](/term/general/sado). When served, the matcha powder is stirred into hot water, producing a thick and rich green tea. Matcha desserts have also become popular in recent years, with parfaits, pancakes, and other forms of matcha desserts.

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. 

Usually served by the stick, kushikatsu are skewers that are lightly battered and then deep-fried. The skewers are then dipped in a sweet and savory sauce before being eaten. 

Kushikatsu skewers can include chicken, pork belly, vegetables, sausages and more. 

Kobe Beef is often thought to be the highest-grade and most premium type of [wagyu](/term/food/wagyu), and is one of the [Three Great Wagyu](/term/general/three-great-wagyu). It is prized for its marbling and melt-in-your-mouth texture. There are many Kobe Beef [teppanyaki](/term/food/teppanyaki) restaurants in the city of [Kobe](/link/place/kansai/hyogo/kobe), many of which command a significant price tag.

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).

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).

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

The general name for green tea in Japan, there are many types of green tea that are differentiated by their method of preparation including [matcha](/term/food/matcha), [gyokuro](/term/food/gyokuro), and [hojicha](/term/food/hojicha).

In Japan, the term Wagyu typically refers to domestically-produced beef. Wagyu beef tends to have a higher fat percentage, resulting in nicer marbling and a melt-in-your-mouth effect. 

Brand-name Wagyu are typically renowned for their quality including Kobe Beef, Matsuzaka Beef, and Ōmi Beef.

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. 

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.

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).

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. 

Gyokuro is a type of [ryokucha](/term/food/ryokucha) and its cultivation is similar to [sencha](/term/food/sencha), except that it is grown in the shade for at least 20 days, leading to a sweeter taste.

Hojicha is made by roasting the [ryokucha](/term/food/ryokucha) leaves, leading to a smokier aroma and a sweeter taste. It is commonly served in [matcha](/term/food/matcha) dessert shops as an alternative flavor for the desserts.

Kuroge Wagyu is one of the four types of [wagyu](/term/food/wagyu) and is made from the *Kuroge Washu* (黒毛和種) cow, a native breed to Japan. Many of the highest quality brand-name wagyu use Kuroge Wagyu, including [Kobe Beef](/term/food/kobe-beef).

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).

Matsuzaka Beef is commonly thought to be one of Japan's [Three Great Wagyu](/term/general/three-great-wagyu), and often domestically in fierce competition with [Kobe Beef](/term/food/kobe-beef) to be crowned as the "best" [kuroge wagyu](/term/food/kuroge-wagyu). It is produced in [Matsuzaka](/link/place/chubu/mie-prefecture/matsuzaka), [Mie Prefecture](/link/place/chubu/mie-prefectire). 

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).

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).

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.

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.

Sencha is the most popular tea and [ryokucha](/term/food/ryokucha) in Japan. It is made by steeping the green tea leaves in water, producing a slightly cloudy and brightly-colored tea.

[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.

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).

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. 

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.

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.

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).

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.

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).

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).

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).

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.

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. 

The term usually used to refer to hot spring baths in Japan. They are typically naturally piped up from underground hot springs. Most baths are communal in the nude, and gender-separated.

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

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.

Hanami refers to the Japanese custom of enjoying the beauty of flowers. Colloquially, hanami now refers to having a picnic or party while enjoying the view of [sakura](/term/general/sakura).

Sakura are cherry blossoms, and are considered the national flower of Japan. They tend to bloom only for a short few weeks at the start of Spring (around April).

Machiya refer to the traditional Japanese wooden townhouses that were commonly found during the [Edo Period](/term/era/edo). 

They are a type of [minka](/term/general/minka), and used to often house the house or shops of merchants and traders.

Today you can find many preserved machiyas in cities like [Kyoto](/link/place/kansai/kyoto-prefecture/kyoto), [Kanazawa](/link/place/chubu/ishikawa/kanazawa), and [Kurashiki](/link/place/chugoku/okayama-prefecture/kurashiki).

[Osaka's](/link/place/kansai/osaka-prefecture/osaka) Three Great Delicacies consist of [takoyaki](/term/food/takoyaki), [okonomiyaki](/term/food/okonomiyaki), and [kushikatsu](/term/food/kushikatsu).

Funaya are wooden boat houses that are usually two-story high, with the first floor connecting to the sea as a dock for boats, and the second floor being the residential part. When viewed from the sea, they look like houses on stilts that float above the sea. They can be commonly found in [Ine](/link/place/kansai/kyoto-prefecture/amanohashidate/ine) in [Kyoto Prefecture](/link/place/kansai/kyoto-prefecture).

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.

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.

Minka were residences that housed the farmer, merchant and artisan classes of the [Feudal Era](/term/era/feudal), especially during the [Edo Period](/term/era/edo). Kyoto's [Machiya](/term/general/machiya) and Shirakawa-go's [Gassho-zukuri](/term/general/gassho-zukuri) are considered to be types of minka.

Sado is the traditional ceremonial preparation and presentation of [matcha](/term/food/matcha). There are often a long set of complicated steps that go into the preparation process, and there is also a certification process for sado practitioners.  [Wagashi](/term/food-category/wagashi) is often served along with the matcha.

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