Everyone wants to eat healthier. However, many characterize healthy foods as tasteless and boring. Healthy Japanese food breaks that stereotype..

When you think of Japanese foods, the majority of the delicious meals you think about are already incredibly healthy from their root ingredients to how they are prepared for consumption.

In this blog, we will look at:

Foundation of Healthy Japanese Foods
Popular Dishes
Traditional Japanese Diet
Role of Fermented Foods

Let’s dive in!

The Foundation of Healthy Japanese Cuisine

Japanese cuisine is celebrated for fresh flavors, elegant presentation, and remarkable health benefits. At its core, the foundation of Japanese food is built on mindful eating, seasonal awareness, and nutritional balance.

Let’s explore the principles that make traditional Japanese cuisine one of the healthiest diets in the world.

Seasonal Ingredients

A central pillar of Japanese cooking is the concept of “shun”—using ingredients at the peak of their season. This philosophy ensures that meals are not only flavorful but also packed with optimal nutrients.

From tender bamboo shoots in spring to sweet kabocha squash in autumn, seasonal produce is celebrated and integrated into daily cooking. This practice encourages variety throughout the year and supports a diet rich in vitamins, minerals, and antioxidants.

Eating with the seasons also fosters a deeper connection to nature, reduces environmental impact, and supports local farmers. By prioritizing what’s fresh and in-season, Japanese cuisine remains both sustainable and nutritionally dense.

Balance and Simplicity

Japanese meals are thoughtfully structured around balance, both in flavor and in nutrition.

A typical meal often includes:

Rice
Soup (like miso)
Protein (such as fish or tofu)
Small side dishes featuring vegetables.

This approach—known as ichiju-sansai (one soup, three dishes)—ensures a variety of textures, nutrients, and food groups in each meal.

Simplicity is another hallmark. Rather than relying on heavy sauces or excessive seasoning, Japanese cooking emphasizes natural flavors.

Ingredients are lightly cooked or served raw to preserve taste and nutritional value. This minimalistic style allows each component to shine on its own, reducing the need for processed additives or artificial flavor enhancers.

Low in Saturated Fats

Traditional Japanese cuisine is naturally low in saturated fats, thanks to its emphasis on plant-based foods, seafood, and lean proteins. Instead of butter or cream, Japanese cooking uses ingredients like dashi (a seaweed and fish broth), soy sauce, miso, and vinegar for depth of flavor.

High in Omega-3s

The high consumption of omega-3 fatty acids in Japanese cuisine comes primarily through fish. Fatty fish like salmon, mackerel, and sardines are staples of the diet, offering protective benefits for the heart, brain, and joints.

These omega-3-rich foods help reduce inflammation, lower triglyceride levels, and may even support mood and cognitive function.

Popular Healthy Japanese Foods

Traditional Japanese cuisine offers a wide variety of dishes that are both flavorful and nutritious. Here are some of the most popular healthy Japanese dishes:

Sushi: Nigiri and Sashimi

Nigiri and sashimi are staples of Japanese dining, especially known for their clean flavors and health benefits.

Nigiri consists of a small hand-formed mound of vinegared rice topped with a slice of raw fish, like tuna or salmon.
Sashimi is simply thinly sliced raw fish, served without rice.

Both options are high in protein and omega-3 fatty acids while remaining low in calories. Sashimi, in particular, is extremely lean and free of added sugars or carbs, making it a favorite for those watching their calorie or carb intake.

Miso Soup

A comforting part of many Japanese meals, miso soup is made from fermented soybean paste (miso) mixed with dashi broth and often includes tofu, seaweed, and scallions.
Miso soup is:

Low in calories
A source of probiotics, which support gut health
Packed with umami flavor and minerals like zinc and manganese

Its warm, savory quality makes it a satisfying addition to any meal without adding heavy fats or starches.

Grilled Fish

Fish is a cornerstone of Japanese cuisine, and grilling is a preferred method of preparation that preserves the natural taste of the fish without adding unnecessary fats.
Popular choices include:

Salmon (sake)
Mackerel (saba)
Sea bream (tai)

Tempura (In Moderation)

While tempura is a fried food, it’s typically lighter than Western deep-fried dishes. Vegetables and seafood are dipped in a light batter and quickly flash-fried in clean oil, keeping them crisp without being greasy.

Donburi (Rice Bowls)

Donburi refers to a bowl of steamed rice topped with a protein and vegetables. It’s a one-dish meal that can be tailored to meet nutritional goals. Common varieties include:

Oyakodon (chicken and egg)
Gyudon (thinly sliced beef)
Tekkadon (tuna sashimi)

What makes donburi healthy is the emphasis on whole foods and portion control.

Edamame

These young soybeans, served steamed and lightly salted, are a common appetizer and one of the simplest, healthiest snacks in Japanese cuisine. Some of the benefits of edamame include:

High in plant-based protein
A good source of fiber and iron
Naturally low in fat and cholesterol-free

Their mild flavor and satisfying texture make them a great option for anyone looking to add more legumes and plant protein to their diet.

Traditional Japanese Diet

The traditional Japanese diet, also known as washoku, is rooted in simple, natural, and minimally processed ingredients.

Meals are typically built around a foundation of rice, seasonal vegetables, seafood, and small portions of meat or tofu. Unlike many Western diets, the traditional Japanese approach avoids heavy sauces, processed foods, and excessive sugar or fat.

Health Benefits of Japanese Cuisine

With these amazing healthy foods, it is no surprise that Japanese cuisine is consistently ranked among the healthiest diets in the world.

Some of the key health benefits include:

Longevity: Japan has one of the highest life expectancies globally, thanks in part to its nutrient-rich diet.
Heart Health: High consumption of fish and vegetables helps reduce the risk of cardiovascular disease.
Low Obesity Rates: The emphasis on portion control, plant-based foods, and low saturated fats contributes to healthier body weights.
Gut Health: Regular intake of fermented foods improves digestion and immune function.
Anti-inflammatory Properties: Many staples, such as green tea, seaweed, and oily fish, offer anti-inflammatory compounds that support overall well-being.

The Role of Fermented Foods

Another key factor in healthy Japanese foods is fermentation. Not only does it enhance flavor and preserve food, but it also promotes gut health through the introduction of beneficial bacteria (probiotics). Here are three standout fermented foods in Japanese cuisine:

Natto

Natto is a fermented soybean dish known for its strong aroma, sticky texture, and bold flavor. Though it’s an acquired taste for some, it’s one of the healthiest foods in the Japanese diet.

Rich in probiotics, which support digestive and immune health
High in vitamin K2, essential for bone health and cardiovascular function
Contains nattokinase, an enzyme linked to improved blood flow and reduced blood clot risk

Natto is typically eaten with rice and a touch of mustard or soy sauce.

Kimchi

Though Korean in origin, kimchi has become popular in Japanese diets due to its taste and health benefits. It’s a fermented vegetable dish, often made from napa cabbage and radishes with garlic, ginger, and chili.

Packed with probiotics, fiber, and vitamins A and C
Supports digestion and immune function
Low in calories and high in antioxidants

Kimchi is often served as a side dish or incorporated into soups and rice bowls.

Miso

Miso is a fermented paste made from soybeans, rice, or barley and is the base for one of Japan’s most iconic dishes—miso soup.

Rich in probiotics that support gut microbiota
A good source of B vitamins, zinc, and manganese
Contains isoflavones, which may have protective effects against certain cancers and heart disease

Because miso is high in sodium, it’s best enjoyed in moderation as part of a balanced diet.

How to Incorporate Healthy Japanese Food into Your Diet

Bringing healthy Japanese foods into your daily routine doesn’t require a complete overhaul of your eating habits. All you need is to make a few adjustments to your existing diet. Here are a few easy ways to start:

Start with sides: Add miso soup or a small bowl of edamame to your meals for a Japanese-inspired, nutrient-rich addition.
Go for fish: Replace red meat a few times a week with grilled salmon or mackerel for a boost in omega-3s.
Try rice bowls: Build donburi-style rice bowls with steamed rice, grilled tofu or fish, and a mix of sautéed or pickled vegetables.
Embrace fermentation: Add miso, kimchi, or even natto to your meals for their gut-healthy probiotics.
Practice balance: Use the ichiju-sansai model to plan meals with variety and moderation—focusing on whole, seasonal foods.

By incorporating these elements gradually, you’ll not only improve your health but also experience the simple beauty and satisfaction of Japanese cuisine.

Try All Types of Health Foods at Kobe!

Now that you know all about the amazing healthy Japanese foods that are available, why not try them for yourself at Kobe Japanese Steakhouse. Split an order of Edamame with your friends or experience an authentic ichiju-sansai meal at one of our Teppenyaki dining room tables.

Book a reservation, order for carry out, or even book catering from Kobe and immerse yourself in the amazing tastes of healthy Japanese food.

Vegetarianism isn’t just a trend—it’s a lifestyle rooted in health, ethics, and personal values. If you’re a fan of Japanese cuisine, you’ll be happy to know that there are plenty of flavorful vegetarian Japanese foods to enjoy.

If you enjoy Japanese food then you have no need to worry because there are many offerings of vegetarian Japanese food that will satisfy your palate.

In this blog, we will look over:

Vegetarian History in Japan
Types of Vegetarian Japanese Food
Kobe’s Vegetarian Offerings
Japanese Vegetarian Tips

Let’s get started!

Vegetarianism in Japan

Vegetarianism has deep, historical roots in Japan. It traces back to ancient times when meat consumption was limited due to cultural and religious beliefs.

For centuries, Japanese diets were predominantly plant-based, emphasizing rice, vegetables, seaweed, tofu, and legumes. This was particularly true during the Edo period (1603–1868), when meat eating was largely taboo and public slaughter was restricted by imperial decree.

Influence of Buddhism

The most profound influence on vegetarianism in Japan comes from Buddhism. Introduced to Japan around the 6th century, many Buddhists followed a vegetarian diet as part of their spiritual path.

The concept of shōjin ryōri, or “devotion cuisine,” became a staple in Buddhist temples. This is a completely vegetarian cuisine designed to honor the principle of non-harming (ahimsa). Rich in seasonal vegetables, tofu, and fermented ingredients, this practice still influences vegetarian Japanese food today.

Modern Perception

In modern Japan, vegetarianism is gaining more visibility, though it remains less common than in many Western countries. Traditionally, a strictly vegetarian diet is not widely practiced outside religious contexts as the average Japanese meal often includes fish or meat-based seasonings.

However, with global trends leaning toward plant-based living and a growing awareness of health and environmental issues, more Japanese restaurants and consumers are embracing vegetarian options.

Prevalence of Vegetarianism in Japan

The number of full-vegetarians in Japan is slowly growing. Surveys suggest that around 2–5% of the population follows a vegetarian lifestyle, with many more incorporating meatless meals into their routine for health or ethical reasons.

As a result, major cities like Tokyo, Kyoto, and Osaka have an increasing number of vegetarian-friendly restaurants, including those that specialize in vegetarian Japanese food.

Challenges and Misconceptions

One of the biggest challenges for vegetarians in Japan is the hidden presence of animal products in dishes that appear plant-based.

For instance, dishes like miso soup, vegetable tempura, or simmered vegetables may contain dashi made from bonito flakes or include small amounts of meat for flavor. There’s also a cultural misconception that removing visible meat makes a dish vegetarian, even if animal-based broth is used.

These challenges make clear labeling and education vital for those seeking authentic vegetarian Japanese food.

Popular Vegetarian Japanese Foods

Now that we understand how vegetarianism is viewed and compensated in Japan, let’s look at some of the popular options for consumption.

Traditional

Japanese cuisine offers a wide variety of flavorful, beautifully prepared vegetarian dishes, many of which have been enjoyed for centuries.

Shojin Ryori

Originating in Buddhist temples, this dish focuses on harmony between taste, color, and preparation method being void of animal byproducts. Common elements include tofu, seasonal vegetables, seaweed, and pickled items.

Nasu Dengaku

This dish features eggplant sliced in halves, grilled until tender, and topped with a sweet-savory miso glaze. Often served as a side or appetizer, it showcases the rich umami flavors that define vegetarian Japanese food.

Kabocha no Nimono

This dish uses kabocha, a Japanese pumpkin, simmered gently in a seasoned broth of soy sauce, mirin, and sugar. The result is a tender, slightly sweet vegetable dish that’s both satisfying and nutritious.

Contemporary

Now let’s look at some of the more modern vegetarian creations in Japanese cuisine.

Vegetable Tempura

Crispy, golden vegetable tempura is a favorite across Japan. Made by lightly battering and frying seasonal vegetables like sweet potato, bell pepper, mushroom, and eggplant, tempura is often served with a dipping sauce or salt.

Inari Sushi

Inari sushi features sushi rice tucked into pockets of fried tofu that have been simmered in a sweet soy-based sauce.

Zaru Soba

Zaru soba consists of cold buckwheat noodles served on a bamboo mat, typically enjoyed by dipping them into a chilled soy-based sauce. Topped with scallions, nori (seaweed), and sometimes wasabi, zaru soba is light, nutritious, and perfect for warm weather.

Options at Kobé Japanese Steakhouse

At Kobé Japanese Steakhouse, vegetarian guests don’t have to compromise on flavor or experience. Our menu features thoughtfully prepared dishes that celebrate the vibrant essence of vegetarian Japanese food, crafted with the same skill and attention to detail as the teppanyaki favorites.

Teppanyaki Entrées

Kobé’s teppanyaki grill is famous for sizzling entrées made fresh before your eyes—and yes, vegetarians can join in on the fun too.

Vegetable Delight

This entrée brings together a colorful medley of stir-fried vegetables, including zucchini, onions, mushrooms, and carrots, served with rice and dipping sauces..

Tofu Teriyaki

Grilled tofu glazed in a rich, house-made teriyaki sauce takes center stage in this flavorful dish. Paired with seasonal vegetables and rice, it’s a hearty and protein-rich option that satisfies.

Vegan Selections

Kobé also caters to guests who follow a fully vegan lifestyle, with thoughtfully prepared dishes that skip all animal-derived ingredients without sacrificing taste.

Vegan Tofu Stir-Fry Noodles

A colorful blend of stir-fried noodles, tofu, and fresh vegetables comes together in this plant-powered dish.

Sushi

Even sushi lovers can enjoy a vegetarian-friendly experience at Kobé.

Veggie Roll

The Veggie Roll is a refreshing blend of carrot, cucumber and avocado with sesame seeds and scallions.

Crispy Tofu Roll

Crispy tofu, cucumber and tempura flakes. Topped with avocado, shredded carrots, sesame seed, sesame dressing and micro cilantro.

Navigating Vegetarian Dining in Japan

While Japan offers a beautiful variety of plant-based dishes, dining out as a vegetarian can sometimes be tricky. But with a little preparation and cultural know-how, it’s easy to enjoy delicious and authentic vegetarian Japanese food across the country.

Tips for Travelers

If you’re visiting Japan as a vegetarian, a few simple tips can go a long way. Here are a few key phrases that will help you:

Watashi wa bejitarian desu – I’m a vegetarian

Niku to sakana wa tabemasen – I don’t eat meat or fish

It’s also helpful to research vegetarian-friendly restaurants in advance, especially in smaller towns where meatless options might be limited.

Carrying a translation card that explains your dietary restrictions in Japanese can be a lifesaver when ordering food, especially in places with set menus.

Eat Without Worry at Kobé

From traditional temple fare to sizzling teppanyaki, Japanese vegetarian food offers something for every palate. Whether you’re dining out in Japan or at Kobé Japanese Steakhouse, there’s no need to compromise your values for flavor. Ready to explore our vegetarian menu?

Book your table today!

Today, sushi is seen as an integral part of many cultures’ diets outside of Japan. But where did it start? What is the origin of sushi?

From its humble beginnings outside Japan to its evolution into distinct regional styles, we will explore the origins of sushi and how it has transformed over time.

Let’s roll!

Origin of Sushi

The technique of preserving fish with rice, known as narezushi, originated in Southeast Asia before making its way to Japan around the 8th century.

Over the next few centuries, the Japanese adapted the dish. The main difference began by reducing fermentation time, which eventually led to the development of Hayazushi, where fish and rice were consumed together rather than discarded.

In the 19th century, Edo (modern-day Tokyo) saw the rise of Edomae-zushi, which replaced fermentation with fresh seafood, served atop vinegared rice in small portions. This style laid the foundation for modern sushi.

Early Forms of Sushi

The earliest form of sushi is called Narezushi. For this, fish are salted and fermented with rice for months to a year. The rice was typically discarded and only the preserved fish was eaten.

After some experimentation, Han-narezushi began to grow as a popular version of sushi. This differed from Narezushi because the fermentation time was shortened. This made the fish and rice edible.

In the 17th century, fermentation was stopped altogether and Hayazushi took over. Rice was seasoned with vinegar to mimic the tangy flavor of fermentation, allowing for immediate consumption.

Finally, Edomae-zushi, as referenced earlier, was created in the 19th century in Edo. Edomae-zushi used fresh, locally sourced seafood with smaller rice portions seasoned with vinegar, resembling what we recognize as nigiri sushi today.

Modern-Day Sushi

Today, sushi has evolved even further into styles that cater to different tastes and diets around the world. Many options like Nigiri and Edomae will be gone over later in this blog, but there are many westernized versions of sushi available.

There are variations such as the:

California roll
Spicy tuna roll
Philadelphia roll
Sushi burritos (yes, they’re real)

These often incorporate non-traditional ingredients like avocado, cream cheese, and spicy mayo. As sushi continues to evolve, adapting to local ingredients and culinary trends, it is important to maintain its structure and deep cultural roots.

Sushi by Region

Now that we have gone over the brief history of sushi, it is time to go deeper. Just like the United States, depending on where you are from in a country, it can have local specialties or favorites. Sushi is no stranger to this.

Here are the different types of sushi origins by each region of Japan:

Edo Region (Tokyo)

As discussed earlier, the Edo region, now Tokyo, is the birthplace of Edomae-zushi. This region emphasizes fresh seafood and simple preparation.

Nigiri

A small hand-pressed mound of vinegared rice topped with fresh seafood like tuna, salmon, or shrimp.

Edomae

Sushi made with fish sourced from Edo Bay, often treated with techniques like marination or light curing to enhance flavors.

Kansai Region (Osaka)

Osaka is known for its pressed sushi, which differs from the hand-formed styles of Edo.

Oshizushi

A rectangular block of sushi made by pressing layers of rice and fish in a wooden mold.

Hakozushi

A variation of oshizushi, where layers of fish, rice, and other ingredients are arranged in a box and cut into neat pieces.

Kyoto

Due to Kyoto’s inland location, sushi styles here focus on preserved fish.

Saba-zushi

A Kyoto specialty featuring vinegared mackerel (saba) atop rice and wrapped in kombu (kelp) or bamboo leaves.

Kyozushi

A term encompassing various Kyoto sushi styles, often incorporating cured fish and local ingredients.

Kyushu Region

Kyushu is known for its bold flavors and use of local seafood.

Mentaiko

Spicy marinated pollock roe, often served atop rice or inside sushi rolls.

Iwashi

Sardine sushi, a regional specialty known for its rich flavor and umami.

Hokkaido

Hokkaido, Japan’s northernmost island, is famous for its fresh seafood.

Kaisendon

A rice bowl topped with an assortment of raw seafood like salmon, crab, and scallops, sometimes considered a sushi variant.

Uni

Sea urchin, prized for its creamy texture and briny sweetness, commonly enjoyed in sushi or rice bowls.

Chubu Region

This central region of Japan features unique sushi ingredients from its coastal and mountainous areas.

Masu-zushi

Trout sushi wrapped in bamboo leaves, a specialty of Toyama Prefecture.

Shiroebi

Tiny white shrimp, often served raw over sushi rice due to their delicate sweetness.

Nagoya Region

Nagoya has distinctive sushi-inspired dishes blending local flavors.

Hitsumabushi

While not traditional sushi, this grilled eel dish is served over rice and eaten in multiple ways, including with tea or broth.

Tenmusus

A fusion of sushi and tempura, featuring shrimp tempura wrapped in rice and nori, forming a handheld rice ball.

Try Different Types of Sushi at Kobé Japanese Steakhouse

Now that you’ve explored the origin of sushi and its regional varieties, why not take them for a “taste” drive? At Kobé Japanese Steakhouse, you can try them for yourself! Come in, sit at one of our sushi bars and watch as our world-renowned sushi chefs create your rolls.

Bringing friends or family? Book a reservation today so everyone can try an amazing sushi roll!

All About Japanese Steakhouse Sauces

Imagine savoring a perfectly grilled piece of steak, dipped in a sauce so flavorful it transforms every bite. That’s the magic of Japanese steakhouse sauces, and today, we’re uncovering their secrets!

Japanese steakhouse sauces are famous for their ability to elevate meals with bold, savory, and tangy flavors. These sauces are carefully crafted to complement the unique cooking techniques and fresh ingredients used in Japanese cuisine.

Let’s dive in and explore the secrets of Japanese steakhouse sauces.

What Makes Japanese Sauces Unique?

The balance of flavors is what sets Japanese sauces apart. They are crafted to provide umami—the savory taste that enhances the natural flavors of dishes. With a mix of sweet, sour, salty, and sometimes spicy elements, these sauces cater to diverse taste preferences.

Many of these sauces are rooted in centuries-old Japanese culinary traditions. Recipes have been passed down through generations, ensuring that every drop captures the essence of authentic Japanese cuisine. Modern adaptations may add unique twists, but the foundation remains steeped in tradition.

Popular Sauces and Their Flavors

From iconic classics to lesser-known delights, Japanese steakhouses offer a variety of sauces that cater to every palate.

Yum Yum Sauce

Yum yum sauce, also known as the “white sauce,” is creamy, slightly tangy, and mildly sweet. It’s a crowd favorite for pairing with grilled meats, shrimp, and vegetables. The base of the sauce often includes mayonnaise, ketchup, garlic powder, and a hint of paprika, giving it a unique and versatile flavor.

How Yum Yum Sauce is Made

The process of making yum yum sauce involves blending simple ingredients into a smooth, creamy mixture. Chefs often let it sit for a few hours to allow the flavors to meld, resulting in a perfectly balanced condiment.

Ginger Sauce

Ginger sauce offers a zesty, refreshing flavor with hints of soy and citrus. This light and aromatic sauce pairs wonderfully with steak and seafood. Made from fresh ginger, soy sauce, rice vinegar, and sometimes a touch of sugar, this sauce is both invigorating and flavorful.

Pairing Ginger Sauce with Dishes

Ginger sauce is a versatile choice, working beautifully as a dip for vegetables, a drizzle over grilled meats, or even a salad dressing. Its bright, tangy profile cuts through the richness of heavier dishes, creating a harmonious balance.

Other Japanese Steakhouse Sauces to Try

There are a variety of honorable mentions, we’ll list here that you should absolutely try when visiting a Japanese Steakhouse or trying Japanese foods.

Teriyaki Sauce: A rich, sweet, and savory glaze made with soy sauce, sugar, and mirin. It’s perfect for chicken, salmon, and even vegetables.
Ponzu Sauce: A tangy, citrus-based soy sauce that’s ideal for dipping dumplings or sashimi. Its bright flavor enhances lighter dishes.
Miso Sauce: Slightly salty and umami-packed, this sauce is a great complement to tofu or roasted vegetables.
Spicy Mayo: A blend of mayonnaise and chili sauce, this creamy and fiery condiment adds a kick to sushi rolls and grilled meats.

Key Ingredients in Japanese Steakhouse Sauces

The secret to these sauces lies in their simple yet flavorful ingredients.

Soy Sauce: Adds depth and umami to nearly every sauce.
Ginger: Brings a refreshing zest that’s both spicy and aromatic.
Garlic: Adds a rich, savory undertone that enhances other flavors.
Mirin: Balances out salty and tangy flavors with a touch of sweetness.
Sesame Oil: Provides a nutty, toasty essence.

You can add the following condiments for some extra flavor as well.

Wasabi: For a spicy kick, some sauces include a touch of wasabi.
Rice Vinegar: Adds a gentle acidity to balance rich or salty flavors.
Sugar or Honey: Sweeteners are often used to round out the taste.

How Sauces Enhance the Dining Experience

Sauces play a crucial role in transforming your meal into a sensory experience. Each dip, drizzle, or glaze introduces a burst of flavor that complements the grilled, smoky notes of the dishes. The sauces bring out the best in the simplest ingredients and allow diners to personalize their meals by mixing and matching flavors.

Choosing the right sauce for your dish is key to maximizing flavor. For example, the creamy richness of yum yum sauce pairs wonderfully with shrimp, while the bright zest of ginger sauce cuts through the richness of steak.

Part of the joy of dining at a Japanese steakhouse is experimenting with different sauce combinations. Each bite offers a new flavor profile, making every meal an adventure for your taste buds.

Dine at Kobe & Enjoy Our Japanese Steakhouse Sauces

Ready to experience the magic of Japanese steakhouse sauces? At Kobe Japanese Steakhouse, our expertly crafted sauces are the perfect companions to our sizzling dishes. From tender steaks to succulent seafood, every bite is an adventure in flavor.

Our chefs take pride in creating sauces that enhance the dining experience, ensuring every dish is unforgettable. Whether you’re a fan of the creamy yum yum sauce or the zesty ginger sauce, you’ll find your favorite here.

Make your reservation at Kobe Japanese Steakhouse today OR order catering with us and discover the secret behind our delicious Japanese sauces. Your taste buds will thank you!

Japanese cuisine is celebrated worldwide for its amazing flavors, health benefits, and rich cultural history. But every country has its staple foods that help shape their overall cuisine. At its core, there are seven Japanese staple foods that serve as the foundation of most Japanese meals.

Whether you’re new to Japanese cooking or not, understanding these essentials will deepen your appreciation and open doors to countless delicious dishes.

Let’s explore these flavorful building blocks!

The Role of Staples in Japanese Cuisine

Staple foods are the heart and soul of daily meals for every region of the world. These foods have become staples due to the natural geography and livestock available in each country.

You’re not going to find that fish are a staple in many landlocked areas just as you will not find corn as a staple of Europe.

Each staple serves a unique purpose, creating a balance of taste, texture, and nutrition. These staples aren’t just ingredients—they’re deeply ingrained in the culture, telling stories of tradition and creativity with every bite.

7 Japanese Staple Foods

Here is the list of the seven staples of Japanese cuisine!

1. Rice (Gohan)

Rice is life in Japan—seriously! It’s more than just a side, it’s a centerpiece.

The preferred variety of rice in Japan is short-grain rice. It is beloved for its sticky texture, which makes it perfect for sushi, onigiri (rice balls), and donburi (rice bowls). Beyond plain steamed rice, you’ll also find specialty types like brown rice and multigrain blends for a modern twist.

Fun fact: The word for cooked rice, gohan, also means “meal” in Japanese—a testament to its importance!

2. Miso

Miso is a fermented soybean paste. It brings an umami (that savory, fifth flavor) to countless dishes.

When you first think of Miso, the most famous Japanese dish that comes to mind is likely miso soup. This is a warm, comforting staple of breakfasts, lunches, and dinners. Miso comes in different varieties:

White miso (shiro miso): Sweet and mild, ideal for soups and dressings.
Red miso (aka miso): Robust and salty, perfect for hearty stews.
Mixed miso (awase miso): The best of both worlds, versatile for various recipes.

At its core, miso is a seasoning. So this can be used for various other dishes like dengaku, yakimochi, and braising vegetables to give them more flavor.

3. Soy Sauce (Shoyu)

If you come in for our hibachi show, you may hear our amazing chefs call this “Japanese Coca-Cola.”

No Japanese pantry is complete without soy sauce. This liquid gold is an essential condiment, used for dipping sushi, seasoning stir-fries, and marinating proteins.

Like miso there are various types of soy sauce. These include:

Light (usukuchi): Salty and perfect for delicate dishes.
Dark (koikuchi): Rich and full-bodied, the most common variety.
Tamari: Gluten-free and slightly thicker, great for dipping.

*Pro tip: A drizzle of soy sauce can elevate anything from rice to grilled veggies.

4. Noodles (Ramen, Udon, Soba)

Sometimes nothing hits better than a good bowl of noodles. That is why it’s not only a staple food for Japan, but for many countries. This is due to grain being one of the most widely grown crops in the world, so the ingredients are readily available.

In Japan, noodles are more than just comfort food—they’re an art form. The top three noodle varieties each bring something unique to the table:

Ramen: Thin wheat noodles, often served in rich broths.
Udon: Thick, chewy noodles that shine in hot soups or chilled dishes.
Soba: Nutty buckwheat noodles, great served cold with a dipping sauce or in hot soups.

Hot or cold, slurping your noodles is not only allowed but encouraged—it’s a sign of enjoying your meal! So slurp away!

5. Tofu

Tofu is the unsung hero of Japanese cooking. Tofu is a versatile food for the Japanese because it takes on the flavor of what it is cooked in or with. With the blank pallet and packed with protein, tofu can be added to almost any dish to improve it.

Like all of the foods listed before this, tofu comes in several forms:

Firm tofu: Ideal for stir-fries and grilling.
Soft tofu: Perfect for soups like miso.
Silken tofu: Smooth and creamy, great in desserts or salads.

Simmer it in soy sauce. Fry some up until crispy. Even serve it chilled! Tofu proves that simplicity can still be delicious.

6. Fish

When it comes to protein with Japanese staple foods, tofu only comes second to fish.

Japan’s love for fresh seafood is legendary. Japan, as an island nation, has a long history when it comes to the fishing industry and its well renowned fish markets.

From sashimi (raw fish) to grilled or simmered preparations, fish is a staple of daily dining. Popular varieties include:

Tuna (maguro): A sushi favorite.
Salmon (sake): Versatile and flavorful, often grilled.
Mackerel (saba): Affordable and rich in flavor, commonly salted and grilled.
Unagi: Wild-caught eel traditional found between May and October
Donburi: Rice bowl dish with simmered fish

Thanks to Japan’s geography, fish is always fresh and delicious!

7. Seaweed (Nori, Wakame, Kombu)

Something has to hold it all together and that is where seaweed comes into play.

Seaweed adds a salty, umami kick to Japanese dishes while packing a punch of nutrition. There are a few different types of seaweed and each is used for different purposes as a Japanese staple food.

Nori: Sheets of dried seaweed used in sushi and rice balls.
Wakame: Soft and slightly sweet, perfect for soups and salads.
Kombu: The backbone of dashi, a savory broth that forms the base of many dishes.

Seaweed is a true multitasker, enhancing soups, garnishing rice bowls, or acting as a snack on its own.

Try These Japanese Staple Foods At Kobé!

Now that you’ve learned all you need to know about the staples of Japanese cuisine, it’s time to try them for yourself at Kobé Japanese Steakhouse. At Kobé, we offer all of the Japanese staple foods you love.

From plated dinners to our world-renowned hibachi dinner show, you and your party will enjoy authentic Japanese food. Book your reservation today!

You don’t try Japanese seafood for the “halibut.” You try it because the majority of Japan’s diet is based on seafood.

As you may expect, Japanese seafood is considered the standard food for most of the region and a popular option for people across the world. From fish to shellfish to even cephalopods (octopus and squid), these can all be made into amazing Japanese seafood dishes.

In this blog, we will learn about:

The story of sushi and sashimi
Unique Japanese seafoods
Regional specialties of Japanese seafood
How to enjoy your seafood

So when it comes to seafood, there is no better way to start than by saying, let’s dive in!

The Story of Sushi and Sashimi

Sushi and sashimi are pillars of Japanese cuisine, reflecting the country’s deep connection to the ocean. While they share a focus on raw or minimally processed seafood, each plays a unique role in Japan’s culinary traditions.

Sushi, often mistaken as just raw fish, actually refers to vinegared rice topped or rolled with seafood, vegetables, or other ingredients.

It emphasizes balance—combining textures and flavors, such as the sweetness of fresh fish, the umami of soy sauce, and the sharpness of wasabi.

Eating sushi is often a communal experience, with its popularity rising in seasonal celebrations and formal events. This underscores Japan’s respect for seasonality and fresh ingredients. Local fish markets supply the freshest seafood, emphasizing the role sushi plays in daily life and fine dining alike.

Sashimi is thinly sliced raw fish or seafood, showcasing the purity and freshness of the sea’s bounty. Unlike sushi, it is served without rice, letting the delicate flavors of the fish take center stage.

Sashimi embodies the Japanese culinary value of honoring natural ingredients—the fish is often served with minimal garnishes such as daikon radish, shiso leaves, or soy sauce. Mastery in sashimi involves precise knife skills, with chefs trained to enhance the texture and flavor of the seafood.

In essence, sushi and sashimi represent far more than food; they embody tradition and artistry which define Japanese seafood culture.

Unique Japanese Seafood

Like any part of the world, there are some dishes that are unique to Japan. This is especially true in regard to seafood. There are many Japanese seafood dishes that are special by either the ingredients used to make them or the preparation required to eat it.

Uni (Sea Urchin)

Uni refers to sea urchins, known for its rich, buttery texture and briny, slightly sweet flavor. It is considered a delicacy in Japan, often enjoyed as sushi, sashimi, or as a luxurious topping for rice bowls or pasta dishes.

Uni is prized for its creamy consistency and quality. Though it can vary based on where it is harvested. The best uni typically comes from Hokkaido, Japan’s northernmost island, known for its cold, clean waters.

Uni reflects Japan’s appreciation for seasonal delicacies—its flavor peaks in late summer and autumn.

Ikura (Salmon Roe)

In Japanese seafood, ikura refers to salmon roe. This is a bright orange, glistening fish egg known for its delicate, salty flavor and slightly popping texture. Ikura plays a significant role in Japanese cuisine, as it symbolizes prosperity, abundance, and celebration.

Ikura is typically marinated in a light soy sauce to enhance its umami flavor. The eggs are large and soft, bursting gently in the mouth to release a salty, briny taste reminiscent of the sea. Its unique combination of flavors and texture makes it highly sought after.

Like Uni, Ikura reflects the seasonal philosophy of Japanese cuisine. Fresh ikura is available during the autumn salmon spawning season. The use of ikura in celebratory meals, such as for New Year’s, further highlights its symbolic importance in representing abundance and joy.

Tako (Octopus)

Tako refers to octopus, a popular and versatile ingredient known for its chewy texture and subtle, briny flavor. Octopus has a long history in Japanese cuisine, appreciated for its symbolism of wisdom and strength as well as its culinary uses in both traditional and modern dishes.

Tako can be prepared in several ways, such as boiled, grilled, or served raw. Because of its firm texture, octopus is often tenderized before cooking by massaging or even slamming it against hard surfaces.

Valued for its taste but also holds symbolic importance in Japanese folklore. Octopuses represent intelligence, adaptability, and resilience. This makes them a revered creature, appearing both in artwork and cultural traditions.

In Japanese seafood culture, tako embodies the delicate balance between simplicity and complexity. The respect for the craftsmanship of an octopus-based dish is at the heart of Japanese culinary tradition.

Regional Seafood Specialties

Much like areas of the US may be known for a special type of food like Philadelphia for cheesesteaks or Chicago for its deep dish pizza, areas of Japan are no different. Depending on the area of Japan, they may have a specialty Japanese seafood option!

Hiroshima – Oysters

Hiroshima is known for their oysters due to the high production rate off of the island of Miyajima. The oysters here produce a large amount of meat and are traditionally boiled or steamed. However, fried oysters are the favorite among tourists.

Yamaguchi – Fugusashi

Fugusashi, or pufferfish, is a delicacy in many parts of Japan. Yamaguchi plays host to large harvests of fugu and pufferfish during the winter months, making them the prime location for the specialty. This fish must be prepared with care as the poison of a pufferfish can still harm you after the fish has been caught.

Kochi – Katsuo no Tataki or Seared Bonito

Bonito is a favorite dish across all of Japan. In Kochi, it is considered a specialty because of how it is caught and prepared.

It starts with the fish being caught on a line instead of by a net. This protects the fish from any damage. It is then grilled using the straw of rice plants as opposed to on a metal grill.

This dish is enjoyed year-round, but has a different taste and texture depending on the time of year. Between April and June, bonito is lighter, while between September and November, it has a chewier consistency.

Ehime – Taimeshi

Taimeshi is like bonito in the sense that its taste can vary depending how it’s prepared. Depending on where you are in Ehime, taimeshi, a red sea bream dish, your dish can vary.

In the central and eastern regions of Ehime, especially in Matsuyama City, taimeshi is known as Matsuyama Taimeshi. This version features roasted sea bream cooked with rice in a rich kelp-based broth.

In contrast, the Uwajima Taimeshi of Uwajima City, located in southern Ehime, takes a different approach. Here, raw sea bream is marinated in a sauce mixed with raw eggs and served as sashimi over warm rice. This preparation infuses the rice with the delicate flavor of sea bream, offering a more refined and distinct taste.

How to Enjoy Japanese Seafood

Japanese seafood can be served year-round much like the rest of the world’s dishes. However, there are specific ways to enjoy the food at its peak

Eat in Season

As you read above, some of the dishes come with a specific season for eating. If you are unsure about what is in season, you can always ask your waiter.

Try Different Styles

Like with bonito and taimeshi, your Japanese seafood dish can change depending on the area of Japan you find yourself. If you are in the United States, you can ask how your dish is prepared and compare later on.

Pairing with Drinks

You can go wrong with the type of drink you have with your meal. Specific types of drinks complement dishes better than others. This is why sommeliers are so sought after in fine dining.

You can learn more about how to pair your drinks with your meal in this blog.

Japanese Seafood to Order at Kobé

Now that you know all about the amazing Japanese seafood offerings, it’s time to go try them out at Kobé Japanese Steakhouse! Try some of our amazing Japanese seafood dishes or one of our signature sushi rolls.

Experience the taste of real Japanese seafood and culture as our amazing chefs use authentic Japanese ingredients and cooking techniques.

Get your own foodie group together and try out a table-side hibachi dinner show and watch our amazing chefs work their magic to entertain and fill you up!

Book your reservation today!

Poke bowls? Is that like Pokémon?

No, these have nothing to do with Pikachu or trading cards.

Poke bowls are a more recent development in Japanese cuisine that builds off of Pacific customs and traditions. All while adding an infusion of local ingredients and cooking practices.

In this blog, we will go over

What is a poke bowl?
The history of poke bowls
Traditional and Newer Ingredients
Popular Poke Bowls

So put away the Pokémon cards cause they only thing we are trading is historical and cuisine facts!

What is a Poke Bowl?

Let’s start with a simple question for those who aren’t aware: what is a poke bowl?

Poke (poh-kay) is a traditional Hawaiian dish that traces its roots back to the islands’ earliest Polynesian settlers. The word “poke” means “to slice” or “to cut” in Hawaiian, referring to the way the fish is prepared. Originally, poke consisted of freshly caught fish that were cut into cubes and seasoned with local ingredients such as sea salt, seaweed, and kukui nuts.

The modern form of poke has been significantly influenced by Japanese cuisine however. The Japanese influence on poke began in the late 19th and early 20th centuries, when a significant number of Japanese immigrants arrived in Hawaii to work on sugar plantations.

These immigrants brought with them their culinary traditions, which blended with the local Hawaiian cuisine to create new flavors and techniques that have become integral to the poke we know today.

Evolution and Modernization

As commercial fishing and refrigeration became more widespread, it allowed a greater variety of fish to be used. Tuna became the most popular choice due to its availability and flavor.

The poke bowl, as we know it today, started gaining popularity in the mainland United States around the 2010s. This modern version of poke incorporates a wider variety of ingredients and influences from various cuisines, reflecting the diverse culinary landscape of Hawaii and the broader Pacific Rim.

Using sushi-grade fish, soy sauce, and wasabi are commonplace now. The trend towards healthier, fresh, and customizable meals has also contributed to the widespread appeal of poke bowls.

Poke bowls continue to evolve, incorporating new ingredients and fusion elements from different culinary traditions.

Introduction of Key Ingredients

The Japanese introduced several key ingredients and techniques to Hawaiian cuisine, many of which have become staples in modern poke bowls:

Soy Sauce
Sesame Oil
Green Onions and Ginger
Rice

But like we talked about earlier, Japanese immigrants brought their own take and flavors to add and fuse into the traditional poke bowl.

Sushi-grade Fish
Sauces (Ponzu sauce, Wasabi, Furikake)
Pickled Vegetables
Nori (Seaweed)
Quinoa
Roe

The addition of these ingredients not only works to enhance and create a new flavor profile, it also pays homage to the history of both Hawaiian and Japanese cuisine and culture.

Our Favorite Poke Bowls

While there are numerous types of poke bowls, there are some that we prefer to others. If you’re looking for an authentic blend of Pacific cultures, these are the ones we suggest you try first.

Spicy Salmon Poke Bowl

Spicy salmon is a go-to option for many people looking to try Japanese cuisine for the first time. This is because they know what to expect out of the name: spicy salmon.

The best spicy salmon poke bowls lean into the added heat. Popular additions are cilantro and spicy mayo. These also come with ingredients such as cucumber and avocado to remedy the heat just a bit.

Spicy Tuna Poke Bowl

If you don’t like salmon, maybe tuna is to your liking.

While these bowls are exactly the same in terms of flavor and ingredients, the difference in the protein content changes the meal just enough.

Tuna has a meatier consistency than salmon and has a less individualistic taste. This causes tuna to take on the flavor of what it is cooked with rather than dictate the taste itself.

Fuyu Poke Bowl

A fuyu poke bowl is the option for anyone who may be vegetarian or vegan.

The main ingredient of a Fuyu bowl is spicy kimchi, a dish consisting of salted and fermented vegetables. These vegetables can include:

Napa Cabbage
Korean Radish
Gochugaru
Spring Onions
Garlic
Ginger

Aki Poke Bowl

If you’re looking to continue the vegan or vegetarian trend, but want a poke bowl with a little more substance, try the aki poke bowl.

An aki poke bowl uses tofu as its base; a traditional protein substitute for those one restricted diets. Tofu, like certain types of fish, takes on the taste of what it is cooked with/in.

Ask your server how the tofu is cooked before you order it if you have questions.

Tamago Poke Bowl

What is tamago?

Tamago means “egg” in Japanese. A tamago poke bowl is the same as the other poke bowls, but the base has changed to eggs that were cooked similar to an omelet.

It is then laid on top of the poke bowl and garnished with toasted sesame seeds. This would serve as a great meal at any time of the day!

Get Your Poke Bowl Fix at Kobé

Now that you have learned all about the history and modernization of poke bowls, as well as a few of our favorites, come try one at Kobé Japanese Steakhouse! We make our poke bowls to order for your lunch or dinner!

No time to sit down? Order it to go! See all of our locations here.

Enjoy classic and traditional Japanese cuisine cooked by professional chefs who have mastered the culinary arts of Japanese cooking. Experience tempura done right! The crunchy, but still airy and light flavors are sure to have you coming back again and again.

Imagine savoring a bowl of steamy, flavorful broth, rich with the umami essence of Japan’s culinary tradition. Japanese cuisine offers a variety of soups that have been cherished for centuries, each with its own unique story and flavor profile!

In Japan, soups are more than just a part of the meal; they symbolize hospitality, seasonal change, and the balance of flavors.

Whether served at a family dinner or a traditional tea ceremony, soups hold a special place in the heart of Japanese culture.

The variety of Japanese soups ensures that there is something for every palate. From the rich, savory miso soup to the light and refreshing chilled soba noodle soup, there’s something for everyone!

Keep reading to dive into the different types that have warmed hearts and souls for generations.

A Brief History on Soups in Japan

Soups have played an integral role in Japanese cuisine and culture, symbolizing comfort, hospitality, and the changing seasons.

Origins and Evolution

Japanese soups have a rich history, tracing back centuries. Initially, they were simple broths made from local ingredients, reflecting the resources available in different regions. Over time, these soups evolved, incorporating various culinary techniques and ingredients introduced from other cultures.

Early Beginnings: In ancient Japan, soups were primarily made from rice, vegetables, and fish. These simple soups were a way to use available ingredients efficiently and provide sustenance.
Influence of Buddhism: The introduction of Buddhism in the 6th century brought about significant changes in Japanese cuisine. Vegetarian soups like kenchinjiru became popular, aligning with Buddhist dietary practices.
Portuguese Influence: In the 16th century, Portuguese traders introduced new ingredients and cooking methods, such as tempura frying, which eventually influenced the development of new types of soups.

Cultural Importance

In Japan, soups are more than just a part of the meal; they are a reflection of the nation’s appreciation for simplicity and depth in flavors.

They are often served at the start of a meal to prepare the palate and are also a common feature in traditional ceremonies and festivals.

This historical context allows us to appreciate the significance of the various types of Japanese soups. Without further ado, let’s discuss the most popular types of Japanese Soups!

Popular Types of Japanese Soup

The diversity of Japanese soups is astounding, each offering a unique blend of flavors and textures. Here, we delve into some of the most popular types of Japanese soup.

Hot vs. Cold Soups

Japanese cuisine features both hot and cold soups, each suited to different seasons. Soups in Japan often signify the changing seasons.

Hot, hearty soups are enjoyed during the cold winter months, providing warmth and comfort. In contrast, lighter, chilled soups are favored during the hot summer, offering a refreshing respite from the heat.

Believe it or not, there is much debate about whether soups should be hot or cold.

Hot Soups

Miso Soup: A warming, nourishing choice for any meal.
Udon Noodle Soup: Thick, chewy noodles in a savory broth, perfect for winter.

Cold Soups

Chilled Soba Noodle Soup: Light and refreshing, ideal for summer.
Hiyashi Chuka: A cold noodle soup with a tangy soy sauce base and various toppings.

Miso Soup

Miso soup is a cornerstone of Japanese cuisine, celebrated for its savory, umami flavor. Made with a base of dashi stock and fermented soybean paste (miso), this soup is both nutritious and delicious.

Ingredients: Common additions include tofu, seaweed, and green onions. Occasionally, it features vegetables or seafood for added depth.
Health Benefits: Miso is rich in probiotics, aiding digestion and boosting the immune system.
Cultural Role: Typically served with breakfast, lunch, and dinner, miso soup is a daily staple in Japanese households.

You can learn more about miso soup, and other mouthwatering dishes to try here!

Zosui

Zosui is a comforting rice soup often made with leftover rice, vegetables, and sometimes meat or seafood. It is a popular dish during colder months or as a recuperative meal.

Preparation: Rice is simmered with dashi or other broth until it becomes soft and porridge-like.
Variations: Zosui can be customized with different ingredients, such as mushrooms, chicken, or seafood.
Occasions: Often eaten as a comfort food, especially when recovering from illness.

Egg Drop Soup

A light, clear soup with delicate strands of beaten eggs stirred into hot broth, egg drop soup is a simple yet satisfying dish.

Ingredients: Chicken broth, beaten eggs, green onions, and sometimes corn or peas.
Textural Contrast: The smooth, silky strands of egg provide a delightful contrast to the savory broth.
Popularity: Known for its simplicity and ease of preparation, making it a favorite in both home kitchens and restaurants.

Glass Noodle Soup

Glass noodle soup features translucent noodles made from mung bean starch, offering a light yet satisfying texture.

Ingredients: Glass noodles, vegetables, and sometimes meat or seafood.
Health Aspect: Low in calories but rich in texture, making it a popular choice for those looking to enjoy a light meal.
Culinary Use: Often served as a starter or a light main course.

Clear Soup

Clear soup, or suimono, is a delicate, consommé-like soup often served as a starter.

Ingredients: Dashi, soy sauce, and simple garnishes like mushrooms or green onions.
Elegance: Prized for its simplicity and subtle flavor, highlighting the quality of the ingredients.
Serving: Typically served in small bowls at the beginning of a meal.

Corn Soup

A creamy, sweet corn soup that is popular in both home kitchens and restaurants.

Ingredients: Corn, milk or cream, onions, and sometimes potatoes.
Comfort Factor: A beloved comfort food, especially during colder months.
Variations: Some versions include additional vegetables or a touch of spice for extra flavor.

Kenchinjiru

A traditional Buddhist vegetarian soup made with root vegetables and tofu, kenchinjiru is rich in vitamins and minerals.

Ingredients: Daikon radish, carrots, burdock root, tofu, and soy sauce.
Nutritional Value: Adheres to Buddhist dietary principles, making it both wholesome and nutritious.
Flavor Profile: Earthy and satisfying, with a clear, savory broth.

Soba Noodle Soup

A hearty soup featuring buckwheat soba noodles, enjoyed both hot and cold depending on the season.

Ingredients: Soba noodles, dashi broth, vegetables, and sometimes meat or tempura.
Seasonal Variations: Served hot in winter and cold in summer, offering versatility and seasonal appeal.
Cultural Significance: Soba is often eaten during New Year celebrations for good luck.

Squash Soup

A creamy soup made with Japanese kabocha squash, known for its sweet and savory flavor.

Ingredients: Kabocha squash, dashi or vegetable broth, soy sauce.
Texture: Smooth and velvety, providing a comforting and rich experience.
Seasonal Delight: Particularly enjoyed in autumn when squash is in season.

Udon Noodle Soup

A popular soup featuring thick, chewy udon noodles, known for their satisfying texture.

Ingredients: Udon noodles, dashi broth, vegetables, and often meat or tempura.
Versatility: Can be customized with various toppings and flavors, making it a versatile dish.
Comfort Food: Often enjoyed as a hearty, warming meal, especially in colder months.

Enjoy Delicious Soups at Kobe Japanese Steakhouse

Whether you’re craving the classic miso soup or want to try something new like zosui or kenchinjiru, Kobe Japanese Steakhouse offers an array of delicious Japanese soups.

Visit one of our 13 locations and immerse yourself in the rich flavors and comforting warmth of traditional Japanese soups. We look forward to serving you a steamy bowl of Japanese goodness soon!

Book your reservation today and experience the best of Japanese culinary traditions.

Imagine the perfect mix of a creamy, luscious cheesecake and the light, crispy perfection of tempura batter.

Yes, it’s a real dessert: It’s called fried cheesecake!

Japanese cuisine boasts a wide array of delicious desserts like fried cheesecake, that have evolved throughout history and gained popularity in Western cultures–but their origins might surprise you.

In this blog post, we’re going to do a deep dive into the history of popular Japanese desserts and what makes them so delicious.

We promise you’re in for a treat!

History of Tempura Desserts: 3 Fascinating Facts

Did you know that tempura, a hallmark of Japanese cuisine, isn’t just for savory dishes?

It’s also used to create popular desserts!

Let’s take a look at 3 more facts we bet you didn’t know about Japanese desserts:

1. Tempura originates from Portugal

The art of tempura has a rich history, originating in the 16th century when Portuguese missionaries introduced the technique to Japan.

2. Tempura has Latin roots

The word “tempura” is derived from the Latin word “tempora,” which refers to the “Ember Days.” The Ember Days was a time during which the Portuguese and Spanish missionaries would refrain from eating meat and instead eat fish and vegetables.

3. Using Tempura in desserts started out as an experiment

Traditionally, tempura was used for frying seafood and vegetables.

However, Japanese chefs, known for their culinary creativity, began to experiment with this frying method for various ingredients, including sweets.

The light, crispy texture of tempura batter was a natural fit for desserts, leading to the creation of tempura desserts that provided a delightful contrast between the crispy exterior and the soft, flavorful interior.

Over time, tempura desserts became a beloved part of Japanese cuisine, showcasing the versatility and innovation of Japanese chefs.

From simple fruits to more complex desserts like fried ice cream and tempura cheesecake, these sweet treats offer a delightful combination of textures and flavors that continue to captivate dessert lovers around the world.

Now, let’s take a closer look at what makes these desserts so well-loved.

Popular Japanese Dessert: Fried Ice Cream

Fried ice cream is an intriguing dessert that combines contrasting temperatures and textures.

Sounds delicious, right?

History

The exact origins of fried ice cream are a popular topic of debate.

Claims to this dish come from various cultures including Mexican, American, and Chinese cuisines. However, it became particularly popular in Japan during the latter half of the 20th century.

Japanese chefs mastered the technique of quickly frying the ice cream to achieve a crispy exterior while keeping the interior cold and creamy.

The key to this culinary magic?

The rapid frying process.

Ice cream is first coated in tempura batter or breadcrumbs and then flash-fried at a high temperature. This creates a deliciously crispy shell around the still-frozen ice cream.

Current Day Version

Today, fried ice cream is a popular dessert in many Japanese restaurants around the world.

Typically, a scoop of ice cream is coated in tempura batter or breadcrumbs and briefly fried to create a delightful contrast between the warm, crunchy shell and the cold, creamy center.

It’s then served with a drizzle of chocolate or caramel sauce, and a dusting of powdered sugar for an extra touch of sweetness.

Modern variations have introduced different flavors of ice cream and coatings, making fried ice cream a versatile and exciting dessert option.

Check out these popular fried ice cream flavors:

Vanilla
Matcha
Black sesame

Our next Japanese dessert is what you’ve been waiting for: fried cheesecake!

Popular Japanese Dessert: Fried Cheesecake

Did you know that fried cheesecake is a relatively recent innovation in the realm of Japanese desserts?

Let’s take a closer look at the origin of this beloved dessert.

History

Inspired by the success of fried ice cream, Japanese chefs in the early 2000s sought to create a dessert that combined the rich, creamy texture of cheesecake with the light, crispy coating of tempura batter.

Japanese chefs, known for their ability to blend traditional techniques with modern flavors, began experimenting with frying small pieces of cheesecake.

The result?

A unique fusion dessert that quickly gained popularity both in Japan and internationally.

Current Day Version

In today’s culinary scene, fried cheesecake has become a sought-after dessert in Japanese restaurants globally.

The process is relatively simple, but yields irresistible results:

Step 1: Slice cheesecake into bite-sized pieces
Step 2: Dip the cake into tempura batter.
Step 3: Fry the dessert until it’s golden brown.

Once fried, the exterior will be crisp and light, while the inside remains creamy and decadent.

To top things off, chefs will often serve it with a side of fresh fruit, a dollop of whipped cream, or a drizzle of berry sauce.

The modern version of fried cheesecake continues to evolve, with chefs experimenting with different flavors of cheesecake and accompaniments.

Whether it’s classic New York style, matcha-infused, or flavored with seasonal fruits, tempura cheesecake offers a delightful twist on a beloved dessert.

Other Common & Delicious Desserts in Japan

Japanese cuisine offers a plethora of desserts beyond fried delights. Here are a few common and delicious options you might find:

Mochi: These chewy rice cakes come in various flavors and fillings, including red bean paste, matcha, and fruit.
Dorayaki: A traditional confection consisting of two small pancake-like patties filled with sweet red bean paste.
Taiyaki: Fish-shaped cakes filled with sweet fillings such as custard, chocolate, or sweet red bean paste.
Anmitsu: A classic Japanese dessert featuring agar jelly, sweet red beans, and fresh fruits, often served with a drizzle of syrup.

Is your mouth watering yet?

Experience Japanese Desserts at Kobé

Whether you’re intrigued by the concept of tempura fried cheesecake or curious to try other traditional sweets, you’ll find that many of these delicious desserts are more available than ever thanks to Japanese restaurants across the United States.

Book your reservation at one of the 13 Kobé locations today and treat yourself to an unforgettable dessert experience, blending the best of Japanese culinary traditions with innovative twists.

We look forward to serving you soon!

Elbows off the table, sit correctly, and don’t slurp your food! Some of these more common practices of etiquette may just be the opposite of what you should do when it comes to Japanese etiquette.

As you may know, Japanese culture is steeped in tradition and history from greetings to the placement of chopsticks. While many may not be familiar with these customs, you will be able to set yourself apart and be seen as the most respectful person at your next Japanese dinner.

In this blog, we will go over:

Japanese greetings
Proper seating
8 key dining tips for Japanese etiquette

Let’s get started so we can get to eating!

The Art of Greeting

In Japanese etiquette, greetings hold profound significance, reflecting respect, hierarchy, and warmth.

What to Say

When it comes to the initial greeting, there are many different greetings based on time of day and how well you know the other party. Here are a few common, formal Japanese greetings:

Konnichiwa (kon-nee-chee-wah) – Hello/Good Afternoon
Ohayou gozaimasu (oh-hi-oh go-zai-mas) – Good Morning
Konbanwa (kon-bahn-wah) – Good Evening
O-genki desu ka? – (oh-gain-kee des-kah) – How are you?
Genki desu (gain-kee des) – I’m fine
Arigatou (ar-ree-gah-toh) – Thank you

Since these are the more formal greetings, use them when you are conducting business dinners or you do not know the other party intimately.

As for parties where you are closer and more familiar, less formal greetings are perfectly acceptable. Here are a few examples:

Nannika atta (nah-nee-kah-tah) – What’s up?
Kawatta koto aru (ka-wah-tah koto- ar-ew) – What’s new?
Dou shiteru (doh-stair-ew) – How is everything?

Using these Japanese etiquette greetings to start your dining experience will be sure to impress your guests and friends!

Bowing

Bowing is an essential part of Japanese etiquette and culture. It is a sign of either respect or gratitude towards someone. This is an important lesson that many Japanese people learn when they are children.

Primarily, bowing is traditionally done one of two ways:

Nodding the Head: Sometimes a smaller bow is called for and a simple nodding down of the head will suffice.

From the Waist: When needing to be more respectful, such as a server to their patron, a bow at the waist is more common.

There is also a manner to how deep the bow can go and what that expresses towards other people. A lighter bow is common Japanese etiquette among those you have a connection with. A deeper bow is meant to express high gratitude and is more reserved for formal situations.

Seating Arrangements

Believe it or not, chairs were not normal for dining in Japanese etiquette until recently.

Japanese culture dictates that guests sit on the floor while dining. Moreover, guests typically gather around low dining tables atop tatami mats, woven from reeds. In Japan, this creates an intimate dining experience.

How to Sit

The posture adopted during dining reflects the formality of the occasion.

For formal dining engagements, men and women tend to kneel down while at the table with their feet placed underneath them. This is called seiza (see-za). This position is believed to correct posture which contributes to a longer life.

Conversely, informal gatherings permit more relaxed seating postures. Men may opt for a cross-legged or “pretzel-style” position, while women commonly sit with both feet to one side of their body.

Where to Sit

After the how, it’s time to discuss the where.

In Japanese etiquette, the seat of honor is called kamiza (ka-me-za). This spot is reserved for the person who is of the highest rank or celebrated person of the meal. Commonly, this seat is reserved as the seat farthest from the door.

However, this seat changes if there is a tokonoma in the room (a recessed space). In this case, the kamiza is moved to the center of the table, with their back towards the tokonoma, and other guests sit on either side of them.

8 Japanese Etiquette Tips for Dining

You know how to greet everyone at your meal. You know how and where to sit. By now you’re wondering when do you eat? Once the meal has begun, here are the eight japanese etiquette tips to follow:

1.Never rest chopsticks on your bowl

Placing chopsticks on your bowl signifies that you’re finished eating, which could be perceived as disrespectful. Crossing them is particularly taboo as it evokes imagery associated with funerals, a solemn reminder in Japanese culture.

To avoid scrutiny for chopstick placement, opt for chopstick holders or the paper wrapper they came in as a resting place.

2.Never raise food above your mouth

In Japanese dining etiquette, it’s considered impolite to raise food above mouth level while eating. This gesture maintains decorum and avoids potential messiness.

It’s customary to trust the food’s quality without the need for close inspection.

3.Don’t try to catch falling food

Surprisingly, while this may seem like good manners, it is not in Japanese etiquette.

If food is falling off the table, or from your mouth, it is common to just let it fall.

4.Slurping is a sign of appreciation

Remember how your mother taught you it’s not polite to slurp your food? Well, slurp away!

Unlike Western customs where slurping may be frowned upon, in Japanese culture, it’s a gesture of deep appreciation for the meal. Also, it helps to cool down your food and enhance the overall flavors.

5.Place dishes and utensils in the same position as when you started eating

After finishing a meal, it’s customary to return dishes and utensils to their original positions. This act reflects respect for the dining environment and demonstrates consideration for the next diner.

The process includes placing lids back on any dishes they came with and putting chopsticks

6.Eat soup with chopsticks

You’re probably thinking you’d have better luck eating your soup with a fork. While you may be right, soup is eaten with chopsticks in Japan.

When eating soup with chopsticks, patrons will use them to remove the solid chunks of the soup first. Tofu, meat, vegetables, and anything else that can be picked up by chopsticks should be done as such.

Once all of the solid food is gone, you will then lift the soup to your mouth and drink the broth as you would tea.

7.Don’t stick chopsticks straight up in your food

When you need to put your chopsticks down, sticking them straight up in your food looks like an easy option. But it is not only a rude gesture, but a sign of bad luck.

Traditionally, a bowl of rice is left at Japanese funerals with a pair of chopsticks sticking straight up. It is called tate-bashi. It is also meant as a reminder of the incense that is left burning during a funeral service.

It is commonplace that Japanese restaurants will offer you a chopstick rest to use, so opt for that option.

8.Offer gratitude for the meal

Offering gratitude is a huge deal in Japanese etiquette much like grace is said before meals in other cultures.

This is signaled by either the main guest (kamiza), family member, or wait staff makes the gesture to eat. This generally comes in one of two forms of speech:

Itadakimas – I gratefully receive
Gochisosama dashita – Thank you for the meal

Offering gratitude for the meal is important to show respect and appreciation towards those who cooked the meal, no matter their rank or class.

Practice Japanese Etiquette at Kobé

Now that you have all of the tools you need in your proverbial etiquette belt, let’s put them into practice at Kobé Japanese Steakhouse!

While we don’t have you sit on the floor, you can still practice all of the other Japanese etiquette you have learned here from slurping to the proper placement of your chopsticks. Greet our world renowned hibachi and teppanyaki chefs with proper Japanese sayings and try eating soup with your chopsticks. We promise it’s not as hard as it sounds.

Book your reservation today and show your friends, family, or coworkers the proper etiquette to enjoy a proper Japanese dinner respectfully.