Kanagawa Prefecture, located just to the  West of [Tokyo](/link/place/kanto/tokyo-metropolis/tokyo), is home to many great coastal views including along the [Shonan](/term/place/shonan) coast at [Enoshima](/link/place/kanto/kanagawa-prefecture/enoshima) and [Kamakura](/link/place/kanto/kanagawa-prefecture/kamakura), as well as [Miura](/link/place/kanto/kanagawa-prefecture/miura) at the tip of the [Miura Peninsula](/term/place/miura-peninsula).

Its capital city of [Yokohama](/link/place/kanto/kanagawa-prefecture/yokohama) is Japan's second largest city, and is located just 30 minutes away from Tokyo with plenty of food and shopping options available. 

Those willing to travel further west can check out [Hakone](/link/place/kanto/kanagawa-prefecture/hakone), home to [onsens](/term/general/onsen) and great views of [Mount Fuji](/term/place/mount-fuji). 

Kanagawa.jpg

Enoshima is an island just off the [Shōnan](/link/place/kanto/kanagawa-prefecture/enoshima/shonan) Coast, and is part of Fujisawa City. It's a popular weekend getaway destination for the Japanese locals due to its great scenic views and fresh seafood options. 

Particularly popular are the sunset views from the [Chigogafuchi Abyss](/link/place/kanto/kanagawa-prefecture/enoshima/chigogafuchi-abyss), the stunning sea life from the [Enoshima Aquarium](/link/place/kanto/kanagawa-prefecture/enoshima/enoshima-aquarium), the restaurants serving the local specialty of [shirasu](/term/food/shirasu), and the beautiful Katase beaches in summer. 

The Katase beaches are also seen as the most pristine beaches closest to Tokyo, and were also host to multiple aquatic events during the 2020 Tokyo Summer Olympics.

Chigogafuchi.jpg

Kamakura is one of [Japan's former capital cities](/term/place/japans-former-capital-cities) located along the [Shonan](/term/place/shonan) coast. Today, it’s a popular destination for its multitude of temples, as well as the [Kamakura Daibutsu](/link/place/kanto/kanagawa-prefecture/kamakura/kamakura-daibutsu). For that reason, it is sometimes thought of as the [Kyoto](/link/place/kansai/kyoto-prefecture/kyoto) of Eastern Japan. 

Kamakura Daibutsu statue at Kamakura, Kanagawa Prefecture

Kamakura Daibutsu.webp

Yokohama is Japan’s second largest city and also houses the largest of [Japan’s Three Chinatowns](/term/place/japans-three-chinatowns). The area is popular for its [Minato Mirai](/link/place/kanto/kanagawa-prefecture/yokohama/minato-mirai) district, a new downtown with skyscrapers, the [Cup Noodles Museum](/link/place/kanto/kanagawa-prefecture/yokohama/cup-noodles-museum-yokohama), a popular preserved [Red Brick Warehouse](/link/place/kanto/kanagawa-prefecture/yokohama/red-brick-warehouse), and more. 

Evening view of Tokyo Bay in Yokohama, Kanagawa Prefecture

Yokohama.webp

Hakone is a part of the Fuji-Hakone-Izu National Park, and is a popular spot due to its sprawling views of Lake Ashinoko and [Mount Fuji](/term/place/mount-fuji), and the valleys of [Owakudani](/link/place/kanto/kanagawa-prefecture/hakone/owakudani). It’s also a popular spot for [onsen](/term/general/onsen), and well-loved as a weekend trip location from [Tokyo](/link/place/kanto/tokyo-metropolis/tokyo). 

Torii at Hakone Shrine in Hakone, Kanagawa Prefecture

Hakone Shrine.webp

Miura is located at the southern end of the [Miura Peninsula](/term/place/miura-peninsula) that lies between the [Tokyo Bay](/term/place/tokyo-bay) and [Sagami Bay](/term/place/sagami-bay). It’s famous for the [Misaki Port](/link/place/kanto/kanagawa-prefecture/miura/misaki-port), which has tuna as one of the main catches, as well as the rocky shores of [Jogashima Park](/link/place/kanto/kanagawa-prefecture/miura/jogashima-park). 

Panoramic view of Jogashima Park in Miura, Kanagawa Prefecture

Jogashima Park.webp

While [Yokohama](/link/place/kanto/kanagawa-prefecture/yokohama) might not be as well-known as its neighboring city up north, [Tokyo](/link/place/kanto/tokyo-metropolis/tokyo), it is actually Japan’s second largest city with stunning views of the bay. What’s great about the city is that many of its attractions are located near the sea, within walking proximity of each other, making it a great place to explore on food.

Our Essential Yokohama Itinerary covers many of the best things to do in this port city. Whether it be grabbing some soup dumplings at [Yokohama Chinatown](/link/place/kanto/kanagawa-prefecture/yokohama/yokohama-chinatown), people-watching at [Yamashita Park](/link/place/kanto/kanagawa-prefecture/yokohama/yamashita-park), making your own [cup noodles](/link/place/kanto/kanagawa-prefecture/yokohama/cup-noodles-museum-yokohama), or going shopping in a [former port warehouse](/link/place/kanto/kanagawa-prefecture/yokohama/red-brick-warehouse), all of these are within walking proximity of each other.

Charming Port City with Chinatown, Cup Noodles, and More

Essential Yokohama Itinerary

A hidden gem at the tip of the [Miura Peninsula](/term/place/miura-peninsula), [Misaki Port](/link/place/kanto/kanagawa-prefecture/miura/misaki-port) is famous for its fresh catches of [maguro](/term/food/maguro), and features a quiet laidback atmosphere of a beautiful fishing village. 

Apart from the great seafood, [Jogashima Park](/link/place/kanto/kanagawa-prefecture/miura/jogashima-park) is a stunning park located atop cliffs while being surrounded by the sea on all sides. The park is a really great place to take in the wonders of nature, and have a relaxing stroll, or just gaze out onto the horizon. 

Chill by the Sea in this Lazy Fishing Port

Essential Misaki Port and Jogashima Itinerary

[Enoshima](/link/place/kanto/kanagawa-prefecture/enoshima) is a beautiful area by the coast of [Sagami Bay](/term/place/sagami-bay), and is part of Fujisawa city in [Kanagawa Prefecture](/link/place/kanto/kanagawa-prefecture). It's a great place for picturesque views of the sea, [Mount Fuji](/term/place/mount-fuji) towering over the bay, as well as to feast on seafood.

In summer, the beaches are packed with families and youths enjoying the summer sun and the sand. In winter, the skies tend to be clearer, and it's easier to get a clear view of Mount Fuji.

While sometimes paired together with [Kamakura](/link/place/kanto/kanagawa-prefecture/kamakura) for a single-day itinerary, there’s more than enough on Enoshima to visit it for an entire day.

Sunset view from Chigogafuchi Abyss in Enoshima, Kanagawa Prefecture

Chigogafuchi Abyss.webp

A Summer Paradise in Kanagawa with Seafood, Beaches, and Beautiful Sunsets

Essential Enoshima Itinerary

Chiba Prefecture is most popular for the [Boso Peninsula](/link/place/kanto/chiba-prefecture/boso-peninsula) which plays host to a popular hiking trail, scenic views of [Tokyo Bay](/term/place/tokyo-bay) from atop [Nokogiriyama](/link/place/kanto/chiba-prefecture/boso-peninsula/nokogiriyama), as well as two popular parks. While technically [Tokyo Disneyland](/link/place/kanto/tokyo-metropolis/tokyo/tokyo-disneyland) and [Narita Airport](/link/place/kanto/tokyo-metropolis/tokyo/narita-airport) are in Chiba Prefecture, often people always associate the two with Tokyo more than they do with Chiba. 

Nokogiriyama cliff in Boso, Chiba Prefecture

Nokogiriyama.webp

Gunma Prefecture is popular for its [onsen](/term/general/onsen) and water sports, with the [Tone River](/term/place/tone-river), Japan’s 2nd longest river, flowing through it. In the [Minakami](/link/place/kanto/gunma-prefecture/minakami) area, you can find water activities such as whitewater rafting, canoeing, canyoning and more. There are also numerous onsens in the area, including [Takaragawa Onsen](/link/place/kanto/gunma-prefecture/minakami/takaragawa-onsen), a mixed-bathing onsen alongside a river with bathing wear provided. In recent years, the [Tomioka Silk Mill](/link/place/kanto/gunma-prefecture/tomioka/tomioka-silk-mill), a former silk factory, has also become a popular destination after attaining [UNESCO World Heritage Site](/term/place/unesco-world-heritage-site) status. 

Meganebashi.webp

Tochigi Prefecture is most famous for being the home of Nikko, which houses one of the most beautiful temples in Japan, a UNESCO World Heritage Site, including the mausoleum of Tokugawa Ieyasu, considered to be one of Japan’s three great unifiers. Oku-Nikko, is also a popular nature destination with its expansive lake, marsh, and waterfalls, and is especially popular amongst Japanese in autumn. Utsunomiya is considered to be Japan’s gyoza (餃子 fried dumplings) capital, with over two hundred gyoza shops. 

Exterior of Toshogu Shrine in Nikko, Tochigi Prefecture

Toshogu Shrine.webp

Ibaraki Prefecture is most famous for the [Hitachi Seaside Park](/link/place/kanto/ibaraki-prefecture/hitachi/hitachi-seaside-park), a sprawling park that often features huge seasonal display of flowers including the blue nemophilia in spring and the red kochia in autumn. It is also home to [Tsukuba](/link/place/kanto/ibaraki-prefecture/tsukuba), which hosts a major cycling route around a lake, as well as one of Japan’s space centers that hosts public tours in English. [Oarai](/link/place/kanto/ibaraki-prefecture/oarai) is also a popular beach destination in summer, and has many scenic sights of the sea.

Fields of flowers at Hitachi Seaside Park in Hitachi, Ibaraki Prefecture

Hitachi Seaside Park.webp

Tokyo Metropolis houses the capital city of [Tokyo](/link/place/kanto/tokyo-metropolis/tokyo) that consists of Downtown Tokyo, usually referred to as the [23 Wards of Tokyo](/term/place/23-wards-of-tokyo), and [Greater Tokyo Area](/term/place/greater-tokyo-area) that stretches out into the west including [Mount Takao](/link/place/kanto/tokyo-metropolis/tokyo/mount-takao) and the nature park of [Okutama](/link/place/kanto/tokyo-metropolis/tokyo/okutama).

Kanto.jpg

Saitama Prefecture is located just to the north of [Tokyo](/link/place/kanto/tokyo-metropolis/tokyo), and is home to great hiking routes and traditional cityscapes that are a stone's throw away from Tokyo. [Kawagoe](/link/place/kanto/saitama-prefecture/kawagoe) is one of the most popular cities in Saitama Prefecture, nicknamed Little [Edo](/term/place/edo), with its beautiful [Edo era](/term/era/edo) [machiyas](/term/general/machiya) that line its streets and are also filled with [imo](/term/food/imo)-themed snacks that make it a great place to [tabe-aruki](/term/general/tabe-aruki). 

Those looking for more of a nature retreat into the mountains can check out [Chichibu](/link/place/kanto/saitama-prefecture/chichibu), a small city nestled in the mountains, with a popular climbing trail that scales up [Mount Mitsumine](/term/place/mount-mitsumine) to [Mitsumine Shrine](/link/place/kanto/saitama-prefecture/chichibu/mitsumine-shrine) at the top.

Traditional streets alongside the Toki no Kane in Kawagoe, Saitama Prefecture

Kawagoe.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

Main building of Mitsumine Shrine in Chichibu, Saitama Prefecture

Mitsumine Jinja.webp

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

Kiyomizudera.webp

Unsplash License

Departure Hall of Narita Airport in Narita, Chiba Prefecture

Narita Airport.webp

View of Misaki Port in Miura, Kanagawa Prefecture

Misaki Port.webp

Main tank in Enoshima Aquarium in Enoshima, Kanagawa Prefecture

Enoshima Aquarium.webp

Shonan Coast beach near Enoshima, Kanagawa Prefecture

Shonan Coast.webp

Entrance gate to Yokohama Chinatown in Yokohama, Kanagawa Prefecture

Yokohama Chinatown.webp

Exterior of the Red Brick Warehouse at night in Yokohama, Kanagawa Prefecture

Red Brick Warehouse.webp

Rose garden at Yamashita Park in Yokohama, Kanagawa Prefecture

Yamashita Park.webp

Display of cup noodles at the Cup Noodle Museum in Yokohama, Kanagawa Prefecture

Cup Noodle Museum.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. 

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 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.

The Nara Period is marked by the time period where the capital of Japan was mainly located in [Heijo-kyo](/term/place/heijo-kyo), present-day [Nara](/link/place/kansai/nara-prefecture/nara), and was succeeded by the [Heian Period](/term/era/heian) when the capital shifted to [Heian-kyo](/term/place/heian-kyo), present-day [Kyoto](/link/place/kansai/kyoto-prefecture/kyoto), in 794.

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).

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 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 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.

Maguro is one of the most complicated fishes in Japanese, with multiple names for different cuts, species, fattiness and so-on. While it can refer to tuna in general, it is typically used to refer to Bluefin Tuna. Maguro can be served in [sushi](/term/food-category/sushi), grilled, stewed, or consumed in a variety of methods, and there are a number of maguro specialty shops around too. 

Typically, if a dish says it is "Maguro", it is probably serving you the [akami](/term/food/akami), the lean part of the tuna. Maguro is also one of the classic [neta](/term/general/neta) of sushi, as [salmon](/term/food/salmon) is actually a modern variant from the 1990s.

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

Shirasu is commonly eaten in the [Shonan](/term/place/shonan) area, and is typically eaten boiled. It can only be fished during certain times of year to prevent overfishing, and so fresh shirasu can be hard to come by.

Akami is the leanest and most common part of the [maguro](/term/food/maguro), and coming from the center of the fish. It has a low-fat content, and typically has a deep red color to the meat.

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.

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.

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).

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

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

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.

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. 

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.

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.

[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. 

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

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).

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).

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.



 - 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).

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.

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

[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).

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).

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.

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.

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.

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. 

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).

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).

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.

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.

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

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

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 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).

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 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. 

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. 

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.   

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.

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).

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. 

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.

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.

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