Everyone loves a good side dish. Whether it’s fries, mashed potatoes, or a side salad for the health-conscious, these additions help complete a meal. But those are more American classics—what about Japanese side dishes, known for their variety and seasonal flair?

If you’ve been to a Japanese restaurant before, you are likely familiar with some of them, but there are so many fantastic options.

In this blog, we will go over:

Traditional Japanese side dishes
Vegetable-based side dishes
Healthy side dishes
Modern side dishes

Let’s get started!

Traditional Japanese Side Dishes

Japanese cuisine is known for its balance, presentation, and seasonal ingredients. Side dishes, or okazu, are an essential part of a traditional Japanese meal, adding texture, color, and complementary flavors to the main course. Here are some classic Japanese side dishes that are commonly served at homes and in restaurants:

Miso Soup

A staple of Japanese meals, miso soup is made from dashi and miso paste, often including ingredients like tofu, seaweed, and green onions. It’s warm, comforting, and full of umami, usually served alongside rice.

Pickled Vegetables

Often called Tsukemono, these colorful pickles range from cucumbers and daikon radish to plums and eggplant. Tsukemono provides a tangy crunch that cleanses the palate and aids digestion. They’re often served in small portions to enhance the variety of flavors.

Rice

Steamed white rice is the foundation of almost every Japanese meal. While it may seem simple, properly cooked rice is fluffy, slightly sticky, and neutral in flavor, allowing it to pair beautifully with bolder dishes.

Tempura

Tempura consists of seafood or vegetables lightly battered and deep-fried to crispy perfection. Common tempura items include shrimp, sweet potato, and green beans. It’s typically served with a dipping sauce made from soy sauce, dashi, and grated daikon.

Edamame

These young soybeans are boiled or steamed and lightly salted. Edamame is a healthy, protein-packed appetizer or side dish, often served in the pod and enjoyed with a sprinkle of sea salt.

Japanese Potato Salad

Unlike Western versions, Japanese potato salad is creamier and includes mashed potatoes mixed with mayonnaise, cucumbers, carrots, and sometimes ham or boiled egg. It’s a popular dish at home and in bento boxes.

Agedashi Tofu

Agedashi tofu is deep-fried silken tofu served in a hot soy-based broth with grated daikon, green onions, and bonito flakes. The tofu is crispy on the outside, soft inside, and soaks up the flavorful sauce beautifully.

Vegetable-Based Side Dishes

Vegetables play a central role in the Japanese diet, inspiring a wide range of vegetable-based side dishes that are both flavorful and nutritious. These dishes are not only nutritious but also showcase the Japanese approach to seasonality, texture, and balance.

Kimpira Gobo

This dish features thinly sliced burdock root (gobo) and carrot sautéed in sesame oil, then simmered in a sweet and savory sauce of soy sauce, mirin, and sugar. It has a slightly crunchy texture and a rich, earthy flavor. Kimpira gobo is a great example of how humble root vegetables are elevated in Japanese cooking.

Nimono

Nimono refers to vegetables simmered in a lightly sweet soy-based broth, often made with dashi. Common ingredients include carrots, daikon, lotus root, and konnyaku. Sometimes proteins like chicken or tofu are added, but the vegetables remain the highlight. Nimono is warm, comforting, and ideal for showcasing seasonal produce.

Ohitashi

Ohitashi is a simple preparation where leafy greens—most commonly spinach—are lightly blanched and soaked in a soy-dashi broth. The result is a refreshing, umami-rich side dish that’s served chilled or at room temperature and often garnished with bonito flakes or sesame seeds.

Hijiki Seaweed Salad

Hijiki is a dark, slightly chewy seaweed rich in minerals and fiber. In this salad, it’s simmered with vegetables like carrots and soybeans in a lightly sweetened soy sauce. The dish is both nutritious and flavorful, with a deep, savory taste and satisfying texture.

Healthy Side Dishes

Many Japanese side dishes are naturally healthy, emphasizing plant-based ingredients, light seasonings, and cooking methods that preserve nutrients. These dishes are perfect for those seeking balanced, nourishing additions to their meals without sacrificing flavor.

Goma-ae

Goma-ae is a vegetable side dish dressed in a nutty sesame sauce made from ground sesame seeds, soy sauce, and sugar. Spinach is the most common base, but green beans or broccoli can also be used. It’s rich in flavor yet light in texture, offering a pleasant contrast to heavier main dishes.

Chilled Tofu

This refreshing dish features silken tofu served cold and topped with garnishes like grated ginger, green onions, bonito flakes, or soy sauce. High in protein and low in calories, chilled tofu is a staple of summer meals and highlights tofu’s delicate, creamy texture.

Shiraae

Shiraae is a mashed tofu salad where vegetables like spinach, carrots, and konnyaku (yams) are mixed with a seasoned tofu dressing. The dressing typically includes miso, sesame, and mirin, resulting in a mildly sweet and savory dish that’s both protein-rich and fiber-packed.

Sautéed Mushrooms

A medley of mushrooms—such as shiitake, enoki, and shimeji—is gently sautéed in a small amount of sesame oil and seasoned with soy sauce or ponzu. Mushrooms provide umami and a meaty texture without added fat, making this dish a healthy, satisfying complement to any meal.

Innovative and Modern Side Dishes

While Japanese cuisine is deeply rooted in tradition, contemporary chefs and home cooks continue to experiment with new ingredients and dietary preferences. These modern side dishes maintain the spirit of Japanese cooking while incorporating global influences and health-conscious twists.

Kale Salad with Sesame Dressing

A modern take on the classic goma-ae, this dish swaps spinach for kale, adding a hearty texture and nutritional boost. The kale is often massaged to soften the leaves and then tossed with a savory sesame dressing made from toasted sesame oil, soy sauce, and rice vinegar. It’s a flavorful way to incorporate superfoods into Japanese-inspired meals.

Avocado and Cucumber Sunomono

Traditional sunomono (vinegared salads) typically feature seafood or wakame with cucumbers, but this modern variation adds creamy avocado for a refreshing East-meets-West twist. The dish is dressed with a light rice vinegar marinade and may include a sprinkle of sesame seeds for texture and added flavor.

Vegan Tempura

Tempura is reimagined for plant-based eaters by using only vegetables such as sweet potato, zucchini, bell pepper, and mushrooms. The batter is made without eggs, using sparkling water or a vegan-friendly flour blend for crispiness. Served with a soy-based dipping sauce, vegan tempura still offers the same satisfying crunch with a modern, ethical approach.

How to Incorporate Japanese Side Dishes

Japanese side dishes are designed to complement the main course, not overpower it. Whether you’re serving sushi or a hearty entrée, these small plates bring variety, balance, and nutritional value to the meal. Here’s how to pair them thoughtfully:

Pairing with Sushi

Sushi, with its clean flavors and emphasis on fresh fish and vinegared rice, pairs best with light, refreshing sides. Miso soup is a traditional choice that warms the palate without overshadowing delicate sushi flavors. Pickled vegetables like tsukemono add a bright, acidic note that helps cleanse the palate between bites. For a cool, modern twist, try Avocado and Cucumber Sunomono, which mirrors sushi’s balance of vinegary, creamy, and crisp textures.

Ohitashi and Hijiki Seaweed Salad also make excellent companions for sushi, offering mild umami and a touch of earthiness that won’t compete with the fish. For a bit of crunch, Edamame or a small portion of Vegan Tempura can round out the meal.

Serving with Main Entrées

When serving heartier main dishes like grilled fish, teriyaki chicken, or a rice bowl, you can opt for more robust side dishes. Kimpira Gobo and Nimono bring depth and warmth, while Japanese Potato Salad offers a creamy, satisfying contrast. Sautéed Mushrooms and Shiraae pair beautifully with protein-rich entrées, adding plant-based nutrition without heaviness.

For vegetarian or lighter meals, Chilled Tofu and Goma-ae provide protein and flavor with minimal calories. Want a modern flair? Kale Salad with Sesame Dressing adds texture and health benefits, while still fitting into the overall Japanese flavor profile.

Try All of the Side Dishes at Kobe

Now that you’re familiar with all of the options available to you, you may consider ordering a meal that only consists of these side dishes! Luckily, Kobé Japanese Steakhouse offers many traditional and modern Japanese side dishes for you and your family.

Try a variety of them during one of our teppanyaki dining experiences or order a few to share among your family and friends!

Reserve your table now or so you can eat at home.

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.

You’ve likely heard of or taken part in a Teppanyaki dinner with friends and family where you enjoy amazing food while also getting to dazzle you with their cooking skills and flair. But what goes into Teppanyaki chef training?

That’s what we are here to discuss!

In this blog we will go over:

How one becomes a teppanyaki chef
The skills they learn
How the training process unfolds

Grab your chef’s hat as we dive in!

The Path to Becoming a Teppanyaki Chef

Like any other type of culinary chef, Teppanyaki chefs are required to go through various stages of training. This ensures they perform each part of their job without sacrificing the quality of the food or the service.

However, there have been some changes made to the training over the years.

Traditional vs Modern Training

Traditionally, training began in Japanese kitchens, where aspiring chefs would spend years mastering the fundamentals of Japanese cuisine before ever stepping behind a Teppanyaki grill. Precision knife skills, ingredient knowledge, and deep respect for the culinary craft were taught through observation and repetition.

In contrast, modern Teppanyaki chef training often blends classical instruction with performance techniques and international culinary education.

Today’s chefs attend specialized culinary schools that offer focused courses on Teppanyaki. They are taught not just how to cook over an iron griddle, but also how to engage diners with flair. From flipping shrimp tails into hats to creating flaming onion volcanoes, these programs combine technical skills with hospitality training.

All of this training prepares chefs for both the kitchen and the spotlight.

Apprenticeships

Despite the evolution of formal schooling, apprenticeships remain a key part of Teppanyaki chef training.

The training is not too dissimilar from bartender training. Under the guidance of a seasoned chef, apprentices start with foundational tasks like preparing ingredients and cleaning stations. Over time, they earn the chance to perform simple grill work, gradually learning the theatrical elements that define Teppanyaki dining.

Apprentices not only learn to cook, but also:

Read the room
Time their interactions
Develop “stage presence”

Whether in Japan or abroad, many of the most skilled Teppanyaki chefs attribute their success to years of mentorship and on-the-job training.

Essential Skills for a Teppanyaki Chef

Now that you know more about how Teppanyaki chefs learn, let’s move on to what they learn. The demands are a rare mix of technical precision, stage presence, and deep culinary understanding. Let’s take a look at the core skills every Teppanyaki chef must master.

Knife Skills

A chef’s ability to handle a knife with speed, accuracy, and flair is at the heart of Teppanyaki. From slicing vegetables in mid-air to finely dicing proteins in seconds, knife skills are a non-negotiable part of Teppanyaki chef training.

Chefs spend countless hours practicing cuts that are both functional and dramatic, often treating the blade like an extension of their own hand.

Grill Control

Teppanyaki cooking happens on a hot, flat iron griddle, which demands exact temperature control and precise timing. From searing scallops or flipping fried rice, a skilled Teppanyaki chef knows how to manage multiple dishes on the same surface while ensuring each is cooked to perfection.

This requires a firm understanding of heat zones and how ingredients behave on the grill, all components of Teppanyaki chef training.

Showmanship

The theatrical nature of Teppanyaki has become a hallmark of what makes it so popular.

Guests don’t just come for the food—they come for the show. That means a Teppanyaki chef must be comfortable performing in front of an audience. From catching eggs in a hat to lighting dramatic flames, your dinner becomes interactive.

But showmanship is a learned skill. It requires confidence, timing, and a bit of humor. It’s not just about tricks—it’s about creating a memorable dining experience.

Ingredient Mastery

While the performance is a huge part of the appeal, guests are still there to eat. A well-trained Teppanyaki chef understands the quality, flavor profiles, and preparation techniques for a variety of ingredients.

Ingredient mastery ensures that every bite is as impressive as the performance behind it.

Teppanyaki Chef Training: Step-by-Step Process

Now we look at the journey future Teppanyaki chefs take in order to become masters of their craft. From foundational techniques to the final flair of a well-timed trick, each step builds on the last. Here’s a closer look at the typical progression in Teppanyaki chef training.

Learning the Basics

When learning any skill or trade, you start with the basics. This includes:

Food safety
Knife handling
Proper grill cleaning
Mise en place (preparing and organizing ingredients).

Beginners also learn traditional Japanese culinary principles, such as balance in flavors and presentation. While these steps may seem simplistic, all great artists—from chefs to architects—know that a firm grasp and mastery of the basics will always be important to success.

Perfecting Techniques

Once the basics are solid, training shifts toward techniques. Techniques like:

Mastering temperature control
Precise searing
Learning to juggle multiple dishes at once

During this phase of Teppanyaki chef training, chefs also begin to develop speed and accuracy while maintaining consistency in every dish they prepare.

Master Signature Tricks

With strong technical skills in place, it’s time to add flair. There are many tricks guests are familiar with:

Tossing food into the chef’s hat
Fiery onion volcanos
Knife juggling

These moves require rhythm, timing, and confidence, all developed through repetition and mentorship. It’s not just about showiness; these tricks are part of the experience and must be performed with control and safety in mind.

Customer Interactions

Teppanyaki dining is as much about the connection with the customer as it is about the food. A Teppanyaki chef must learn how to read the room, adapt their performance to different audiences, and engage with guests in a way that feels natural and entertaining.

Even small gestures like smiling, making eye contact, and adding just the right amount of personality are all key elements taught in this stage of training.

Challenges and Rewards of Being a Teppanyaki Chef

Like any culinary career, the path to becoming a Teppanyaki chef comes with both challenges and incredible rewards. The combination of performance and precision cooking makes it one of the most demanding—and satisfying—roles in the culinary world.

Demands of the Profession

Teppanyaki chef training also requires a deep commitment. It can take years to truly master the techniques, tricks, and timing needed to perform confidently in front of guests.

Long hours on your feet, intense heat from the grill, and the physical toll of constant motion can be exhausting. Beyond the physical demands, chefs must consistently perform at a high level, entertaining guests night after night with energy and enthusiasm. The pressure to be both an excellent cook and a crowd-pleaser can be mentally and emotionally taxing.

Job Satisfaction

Despite the challenges, the rewards are substantial. Teppanyaki chefs enjoy a level of guest interaction that few culinary professionals experience. The immediate feedback—smiles, applause, laughter—can be incredibly fulfilling. It’s not just about serving a meal; it’s about creating a moment that people remember.

In addition, skilled Teppanyaki chefs are in high demand worldwide, with opportunities to travel, work in prestigious restaurants, and command competitive salaries.

Meet a Teppanyaki Chef at Kobé Japanese Steakhouse

Now that you have a better understanding of what goes into the training to become a professional Teppanyaki chef, come into Kobé to appreciate it up close! See all of the tricks performed and mastered by our chefs from the “egg roll” to the beating rice heart!

Book your reservation today for you and your friends or family! And if you’ve dined with us before and want to see your chef again, request them for your next night out or event!

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!

Let’s cut to the chase – literally! With so many types of Japanese knives, it can be tricky to know their specific uses and how to wield them properly.

Japanese cuisine is renowned for its precision, artistry, and the harmonious balance of flavors. Central to achieving this culinary excellence is the mastery of specialized Japanese knives, each designed for specific tasks.

In this guide, we’ll explore:

Common Japanese Knives
Specialty Japanese Knives
Essential Knife Skills

Now let’s get moving! Chop, chop!

Common Types of Japanese Knives

You might be used to the bread, butter, and steak knives in your kitchen, but Japanese knives take precision to another level. Just like TV chefs who rely on specialized blades for perfect cuts, Japanese chefs use expertly crafted knives to enhance their technique and elevate their dishes.

Gyuto

The Gyuto, translating to “cow sword,” is the Japanese equivalent of the Western chef’s knife.

It’s versatile and indispensable making it adept at slicing, chopping, and dicing a variety of meats and vegetables. Its balanced design and sharp edge make it a favorite among both professional chefs and home cooks.

Santoku

Meaning “three virtues,” the Santoku excels in slicing, dicing, and mincing.

This knife has a shorter, wider blade and a flat edge. These specs make it particularly suited for precision tasks and offers excellent control.The Santoku is typically used for cutting vegetables, fish, and boneless meats.

Nakiri

The Nakiri is a vegetable specialist. It has a straight-edged, rectangular blade. This formation allows for full contact with the cutting board.

Chopping and slicing vegetables can be described as effortless with a Nakiri knife. The design ensures uniform cuts, essential for even cooking and presentation.

Deba

Traditionally used for fish but versatile enough for poultry and meat, the Deba is a heavy, single-beveled knife.

Its sturdy blade is perfect for filleting fish, breaking down chicken and other poultry, and cutting through small bones, offering precision and power in one tool.

Yanagiba

The Yanagiba, or “willow blade,” is a long, slender knife primarily used for slicing raw fish and seafood. This makes it indispensable in sushi and sashimi preparation.

Its single-beveled edge ensures clean, precise cuts, preserving the texture and flavor of delicate ingredients.

Petty Knife

The Petty Knife is a small utility knife designed for intricate tasks.

Its smaller size is ideal for peeling, trimming, and delicate slicing. This compact design also offers excellent control, making it perfect for tasks that require precision, such as deveining shrimp or segmenting citrus fruits.

Specialty Knives

The basics and common types of anything is always a good place to start. Now we get into the specialty knives.

These knives are considered special for one of many reasons. They may only have one use, require a special training to use effectively, or even a status symbol.

Usuba

Similar in appearance to the Nakiri, the Usuba is a traditional vegetable knife used by Japanese chefs. The main difference from the Nakiri is the Usuba has a single-beveled edge.

Its sharpness allows for paper-thin slices, essential for decorative cuts and traditional Japanese vegetable preparations.

Kiritsuke

The Kiritsuke is a hybrid knife that combines features of the Yanagiba and the Usuba. With its distinctive angled tip and long blade, it’s used for slicing fish and vegetables.

Traditionally, it’s considered a status symbol in professional kitchens, often reserved for the executive chef.

Takobiki

A variation of the Yanagiba, the Takobiki features a squared-off tip and is primarily used in the Kanto region of Japan.
It’s designed for slicing octopus (tako) and other seafood, providing clean cuts without tearing the flesh.

Honesuki

The Honesuki is a poultry boning knife with a stiff, triangular blade.

Its pointed tip and sharp edge make it ideal for deboning chicken and other poultry, allowing for precise cuts around bones and joints.

Sujihiki

The Sujihiki is a double-beveled slicing knife, similar to the Yanagiba but with a Western-style design.

It’s perfect for slicing meats and fish, offering clean cuts with minimal friction, which is essential for preserving the integrity and presentation of the protein.

Essential Knife Skills

We have now gone over all of the specific types of Japanese knives, now let’s explore how to use and care for these knives.

Mastering the use of Japanese knives involves more than just owning them; it requires developing proper techniques to ensure efficiency, safety, and longevity of the blades.

Proper Grip

A correct grip on any knife provides control and reduces fatigue.

Hold the knife with your thumb and index finger pinching the blade just above the handle, while the remaining fingers wrap around the handle. This is called the “pinch grip” and offers stability and precision while cutting.

Cutting Technique

Now that you have your grip, it’s time to look into the type of cut you are making on your ingredients. Certain ingredients require specific cutting techniques depending on the type of Japanese knives you are using.

Using the wrong knife or cutting the wrong way can tear the meat or filet the vegetables incorrectly, making for a different taste and texture when eating.

Slicing

Use a smooth, forward motion, allowing the sharpness of the blade to do the work. Avoid pressing down forcefully, as Japanese knives are designed for precision slicing.

Chopping

For vegetables, employ a rocking motion, keeping the tip of the knife in contact with the cutting board. This technique ensures consistent cuts and maintains control.

Chiffonade

Stack leafy greens, roll them tightly, and slice perpendicular to the roll to create thin ribbons, perfect for garnishes.

Maintenance

Knives can be expensive depending on the types of Japanese knives you purchase. Proper care of your knives ensures their performance and longevity.

Sharpening

Regularly sharpen your knives. You can do this by using a whetstone.

Start by soaking the stone in water, then, holding the knife at the appropriate angle (usually 15-20 degrees), slide it along the stone in a consistent motion. Repeat on both sides if double-beveled.

Honing

Use a honing rod to realign the blade’s edge between sharpenings. Hold the rod vertically and draw the knife down at a consistent angle on each side.

Cleaning

Hand wash your knives with mild soap and water immediately after use, then dry thoroughly. Avoid dishwashers, as they can damage the blade and handle.

Storage

Store knives in a knife block, on a magnetic strip, or in protective sheaths to prevent dulling and accidents.

See Japanese Knife Skills in Action at Kobé

If you’d like to see Japanese knives in action, stop by Kobé Japanese Steakhouse for one of our hibachi dinners! Watch in awe as our world-renowned hibachi chefs slice and dice your dinner right in front of you!

Looking for a little less flair? Take a seat at one of our sushi bars and watch as our chefs prepare traditional and specialty sushi rolls with a Yanagiba knife!

Experience the art of Japanese cutlery firsthand – book your reservation today!

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!

Imagine enjoying a delicious meal, effortlessly picking up sushi or noodles with a pair of chopsticks. While it may seem daunting at first, mastering chopsticks opens up a world of culinary enjoyment! This guide will help you navigate the basics and become a pro in no time.

A Brief History of Chopsticks

Chopsticks have a rich history, originating in ancient China and spreading across Asia, including Japan.

Origins and Evolution

Early chopsticks were made from simple materials like wood or bamboo, initially used for cooking and serving. Over time, they evolved as they spread to different cultures. By the 3rd century AD, chopsticks had made their way to Japan, Korea, and Vietnam, each culture adapting the design to fit their culinary needs. As technology advanced, the materials used for chopsticks diversified, enhancing their functionality and aesthetics.

Types of Chopsticks

Chopsticks come in various styles, each with unique characteristics and cultural significance. Understanding these differences can enhance your dining experience and appreciation for this versatile utensil.

Wooden Chopsticks are traditional and popular for everyday use. They provide a warm touch and a good grip, making them suitable for a variety of dishes. Many people appreciate the aesthetic quality of wooden chopsticks, as they often come in beautiful designs and finishes.
Bamboo Chopsticks are lightweight and eco-friendly, making them a favorite for disposable options. They are often found in casual dining settings and sushi restaurants. Bamboo’s natural properties also give these chopsticks a pleasant texture.
Plastic Chopsticks are affordable and available in a wide range of colors and designs, making them perfect for casual dining or takeout meals. While they may lack the traditional charm of wood or bamboo, their convenience and ease of use appeal to many.
Metal Chopsticks, often made of stainless steel, are durable and modern. They are commonly found in Korean cuisine, where their flat design helps with gripping food. Metal chopsticks can also have a sleek, contemporary look, making them a stylish choice for dining.

Differences in Chopsticks Across Cultures

Chopsticks differ significantly across cultures, reflecting regional culinary practices and preferences.

Japanese Chopsticks are typically shorter and feature pointed tips, which make them ideal for picking up delicate items such as sushi or sashimi. The shorter length allows for greater precision and control, which is especially important in Japanese cuisine, where presentation and finesse are highly valued.
Chinese Chopsticks, on the other hand, are usually longer and thicker. This design is practical for serving larger dishes and sharing food in communal dining settings. The extra length allows for easy maneuvering in shared bowls and platters, which is a common practice in Chinese meals.
Korean Chopsticks often have a flat design and are frequently made of metal. This distinctive shape aids in gripping and picking up food, especially the rice and various side dishes typical of Korean cuisine. The metallic material also reflects a modern aesthetic that has become popular in contemporary dining.

Each type of chopstick serves its purpose within its cultural context, enhancing the overall dining experience. Understanding these differences not only enriches your knowledge but also makes you a more mindful diner.

Step-by-Step Guide on How to Use Chopsticks

Ready to start using chopsticks? Follow these simple steps to build your skills and confidence!

Step 1: Hold the First Chopstick

Begin by placing one chopstick between your thumb and the base of your ring finger. The chopstick should rest comfortably against your ring finger while being secured by your thumb. This chopstick will serve as your anchor, remaining stationary throughout the process. Ensure it feels secure yet relaxed; you don’t want it to slip or feel tight.

Step 2: Position the Second Chopstick

Next, take the second chopstick and hold it with your index and middle fingers. Position it like a pencil, allowing it to move freely. This chopstick is your primary tool for gripping food, so hold it firmly but not too tightly. The key here is to maintain flexibility, enabling you to adjust your grip as needed.

Step 3: Practice Opening and Closing the Chopsticks

Now, it’s time to practice moving the top chopstick. Use your index and middle fingers to open and close the chopsticks. Start by picking up larger items, such as pieces of sushi or vegetables. This will help you develop a sense of how much pressure is needed to grasp and release food. As you gain confidence, challenge yourself with smaller, more delicate items.

Step 4: Adjust Your Grip and Control

Once you’re comfortable with the basic motion, focus on adjusting your grip. A loose, flexible grip allows for better control and precision. Practice picking up small pieces, gradually moving to more delicate foods like slippery noodles or rice. Pay attention to how your fingers interact with the chopsticks, making adjustments as necessary for better handling.

Step 5: Practice with Varied Foods

Finally, it’s time to put your skills to the test with a variety of foods. Start with larger, easy-to-grab items like sushi rolls or thick vegetables. As you feel more confident, challenge yourself with smaller, slippery foods like rice, noodles, or even small pieces of fruit. The more you practice with different textures, the more adept you’ll become at using chopsticks.

Common Mistakes to Avoid

As you practice using chopsticks, it’s important to be aware of common pitfalls that can hinder your progress. Here are some key mistakes to watch out for:

Tight Grip: Holding the chopsticks too tightly can restrict movement and make it difficult to control them. Aim for a relaxed grip; this will give you better dexterity and allow for smoother motions.
Using Both Hands: It might feel easier to use both hands when first learning, but this can complicate your technique. Focus on using one hand; this will help you develop better coordination and precision.
Reaching Too Far: Many beginners instinctively reach for food that is too far away. This can lead to awkward movements and dropped food. Keep your food close to your plate, and bring the chopsticks to the food instead of the other way around.
Neglecting Practice: Like any skill, using chopsticks requires consistent practice. Avoid falling into the trap of thinking you’ll master them overnight. Regularly practicing with different types of food will build your confidence and improve your technique over time.

Fun Exercises for Mastering Chopsticks

Make your practice sessions enjoyable with these engaging exercises that will help you master chopsticks while having fun!

Pick Up Small Objects: Start by using chopsticks to pick up small, lightweight items such as marshmallows, jelly beans, or even small candies. This exercise helps you get comfortable with the motion and grip.
Time Challenges: Set a timer and challenge yourself or friends to see who can pick up the most items in a minute. This friendly competition can add excitement to your practice while enhancing your speed and control.
Food Textures: Experiment with a variety of food textures. Begin with larger, firm items like carrot sticks, then progress to slippery foods like noodles or rice. This will not only improve your skills but also make your practice sessions delicious!
Cooking Practice: Incorporate chopsticks into your cooking routine. Try using them to stir dishes like stir-fried vegetables or to serve salads. This will help you practice while engaging in a fun culinary activity.
Create a DIY Game: Make a game out of your practice. For example, create a “chopstick relay” where you pass objects down a line using chopsticks. This will develop your skills while fostering a fun atmosphere.

Master Using Chopsticks and Eat at Kobe Japanese Steakhouse!

Mastering chopsticks is a rewarding skill that enhances your dining experience. With practice, you’ll confidently navigate your favorite dishes like a pro!

Visit Kobe Japanese Steakhouse and put your newfound skills to the test. Enjoy a variety of delicious dishes while embracing the art of using chopsticks. We can’t wait to see you soon!