Remember back to high school. A time when your worries were less about the business of today and more about exams and that health class everyone took.

That health class was probably where you were first introduced to the food pyramid. But that American food pyramid is not the only one in existence.

Japan has a unique food pyramid that has been shaped for centuries based on agricultural techniques, cooking styles, and overall taste.

Keep reading to learn about:

What the pyramid looks like
The components of each section
Nutritional value of each group

So get ready to get hungry as we dive in and learn more about the Japanese Food Pyramid.

That’s no Pyramid… That’s a Top???

That’s right, the Japanese food pyramid is actually a top!

Japanese culture looks at the foundation of their diet from the top-down. The most basic of food groups, much like in the US, are at the top with water and grains. But there are some differences.

Vegetables take up a much larger portion of the Japanese diet with a recommended 5-6 servings a day and meat products only 3-5 servings per day.

Fruits also move higher due to a lack of the ability to farm it. With Japan being a mountainous region, this terrain is more beneficial for growing vegetables.

Understanding the Japanese Food Pyramid: A Guide to Balanced Nutrition

The Japanese foot top is a unique approach to balanced nutrition that reflects the country’s dietary habits and cultural preferences. Unlike the Western food pyramids, the Japanese model emphasizes variety, balance, and moderation. These traits embody the traditional Japanese diet as well as many aspects of their culture. This Japanese food pyramid in the shape of a top is a visual representation of the types and proportions of foods recommended for a healthy lifestyle. Let’s explore each section in detail.

Breads and Grains

At the top, we have breads and grains forming the largest section, indicating their foundational role in the diet.

Types of Foods

Rice (white or brown)
Noodles (soba, udon, ramen)
Bread
Other grains like barley and millet

Nutritional Benefits

Grains are a primary source of carbohydrates, which provide the body with energy. They also offer essential nutrients like fiber, vitamins (especially B vitamins), and minerals. Brown rice and whole grains are particularly valued for their higher fiber content and nutritional benefits.

Vegetables

Just below grains, vegetables occupy a significant portion of the pyramid. This is due to the availability and types of farming available in Japan.

Types of Foods:

Leafy greens (spinach, bok choy)
Root vegetables (daikon radish, sweet potatoes)
Sea vegetables (nori, wakame)
Cruciferous vegetables (broccoli, cabbage)

Nutritional Benefits

Vegetables are rich in vitamins, minerals, and antioxidants. These contribute to overall health by supporting such bodily functions as immune function, reducing inflammation, and preventing chronic diseases.

The Japanese diet includes a variety of vegetables, often consumed in different forms like raw, steamed, pickled, or stir-fried.

Fish and Meat

Fish and meat are placed below vegetables, with a slightly smaller section, reflecting their importance but in moderate quantities.

While the western world is familiar with Kobe Beef and its high quality from the Kobe region, traditional Japanese protein is found more with fish-based dishes.

Since Japan is a group of islands, it is much easier for them to rely on fishing as a means to collect protein-rich food.

Types of Foods:

Fish (salmon, mackerel, tuna)
Shellfish (shrimp, scallops)
Poultry (chicken)
Lean meats (pork, beef in smaller amounts)

Nutritional Benefits

As noted earlier, fish are a cornerstone of the Japanese diet, known for its high-quality protein and omega-3 fatty acids. These are beneficial for heart health and brain function. That is why you see them as supplements in your local grocery store so often.

Meat provides essential amino acids and nutrients like iron and vitamin B12. Both are important to maintain a healthy diet.

Fruits

Fruits are placed above meats and fish, indicating their beneficial role but recommending moderate consumption. This goes similarly for the dairy products as they share the bottom spot on the Japanese food pyramid.

Types of Foods

Apples
Citrus fruits (oranges, yuzu)
Berries
Melons
Grapes

Nutritional Benefits

Fruits provide vitamins (especially vitamin C), minerals, fiber, and antioxidants. They contribute to overall health by supporting the immune system, improving digestion, and offering natural sweetness to the diet.

In Japan, fruits are often consumed as snacks or desserts. This is why they are at the bottom.

Dairy

Dairy occupies a smaller section with fruits, reflecting moderate consumption.

This can be explained primarily by the fact that Japan has a history of lactose intolerance. In 2015, a study showed that over 45% of Japanese citizens were lactose intolerant. While this number has come down in recent years, it shows a history of problems with dairy.

This is one of the main contributors to dairy being such a small section of the Japanese diet.

Types of Foods

Milk
Yogurt
Cheese

Nutritional Benefits

Dairy products are important for bone health due to their high calcium content. They also provide protein and other essential nutrients like vitamin D. However, the Japanese diet traditionally includes less dairy compared to Western diets.

The Extras

Much like the traditional food pyramid in the US, there is always a little room for the food that may not be needed in your diet. All that matters is they taste amazing!

Confections and Snacks

Confections and snacks should be consumed sparingly but are always a fun treat to have after a long day or if you’re just feeling a little snacky.

Types of Foods:

Sweets (wagashi, mochi)
Snacks (rice crackers, senbei)
Sugary drinks

Nutritional Benefits

While these foods provide enjoyment and cultural significance, they are high in sugar and should be eaten in moderation to maintain a balanced diet.

Experience More Japanese Culture at Kobé Steakhouse!

Now that you know all about the Japanese food pyramid and see how the years of history and agriculture shaped the traditional Japanese diet, come to Kobé Japanese Steakhouse to try it for yourself!

Get a taste for Eastern food and culture as you now fully grasp why each dish includes certain ingredients and why specific food groups are emphasized.

Get your own foodie group together and try out 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.

Well look at that, it’s five o’clock! Time to do your best Alan Jackson or Jimmy Buffett impression and get something poured tall and strong.

But those two probably didn’t know the types of Japanese alcohols that can be just as great, if not better, than what they are used to after a long day.

Japanese alcohol takes many forms. The history of each type is rooted in traditions and customs developed over centuries. A few of which we will look at today.

In this blog, we will go over:

The history of Japanese alcohol
8 types of Japanese alcohol

So grab a cold one and raise it up as we learn more about Japanese alcohol.

History

The history of Japanese alcohol is a tale of tradition, innovation, and cultural integration that spans centuries.

Japan’s alcohol heritage is most famously represented by sake, a rice wine with origins dating back to the Nara period (710-794 AD). In the late 19th and early 20th centuries, Japan opened its doors to the West, bringing new alcoholic beverages into the country.

This period saw the introduction of beer with the founding of Japan’s first brewery, the Spring Valley Brewery, in 1869. Beer quickly gained popularity, leading to the establishment of more breweries like Asahi and Sapporo.

Western spirits such as whisky also began to make their mark during this time. Japanese entrepreneurs traveled abroad to study distillation techniques, culminating in the establishment of the first Japanese whisky distillery, Yamazaki, by Shinjiro Torii in 1923.

Today, Japanese alcohol encompasses a diverse range of beverages, from traditional sake and shochu to contemporary innovations like craft beer and premium whisky. Each sip of Japanese alcohol offers a taste of its rich history and the meticulous craftsmanship that defines Japanese culture.

Now, let’s look into these types of Japanese alcohol amongst others!

Types of Japanese Alcohol

Alright, enough talk. It’s time to learn about the different types of Japanese alcohol, their origins, and some of the best ways to enjoy them!

Sake

Sake is the most well-known alcoholic beverage when it comes to Japanese alcohol. We talked about it earlier, but there’s still more information about the history of sake to cover.

Origins

This rice wine was initially brewed by Shinto priests for religious ceremonies.

It evolved over time, adopting more sophisticated techniques during the Heian period (794-1185 AD). By the 16th century, sake had become a staple of Japanese culture, enjoyed by all classes and deeply ingrained in both social rituals and daily life.

Today sake is commonly served at all Japanese restaurants and steakhouses to pair with their meal. Sake can be traditionally served hot or cold depending on when the meal is taking place and what you have ordered.

Flavor Profile

Sake is characteristically light in flavor. There are also many kinds as alluded to earlier which affects the flavor. Some sake is best served with seafood because it complements the airiness of fish. Other sakes are better to be enjoyed without food as they have distinct flavors that don’t normally pair with food.

To learn more about sake, check out our blog on food pairings with sake.

Shochu

Shochu is a distilled spirit that boasts a rich heritage and diverse flavor profile. Unlike sake, shochu is distilled. This results in a higher alcohol content typically ranging between 25% and 45%.

Origins

Shochu’s origins can be traced back to the 16th century, although some evidence suggests it may have been produced even earlier. Initially, shochu was primarily produced in Kyushu, where the climate and available ingredients were ideal for production.

This Japanese alcohol is traditionally made with five ingredients:

Barely
Sweet Potatoes
Rice
Buckwheat
Sugar

Shochu can be enjoyed similarly to most liquors. Neat or on the rocks are the most popular.

However, during hot summer days, it is served with cold water and vice versa during bitter cold winters.

Flavor Profile

Similar to Sake, Shochu’s flavor can differ. This is in regards to the mixture of the five ingredients listed earlier. Depending on the ratio, they can either be sweeter (more sugar or sweet potatoes) or light and subtle (buckwheat or rice).

Beer

Japanese beer is a significant part of Japan’s drinking culture, known for its crisp and refreshing qualities. It encompasses a variety of styles, from light and easy-drinking lagers to more complex craft brews, much like the United States.

Origins

The history of Japanese beer began in the late 19th century during the Meiji Restoration. The first commercial brewery, Spring Valley Brewery, was established in Yokohama in 1869 by a Norwegian-American, William Copeland.

Japanese beer continued to evolve through the 20th century, with the introduction of lighter lagers that suited the local palate. In the 1990s, the craft beer movement began to take root, spurred by changes in brewing regulations that allowed for smaller-scale production.

Today, Japan boasts a thriving beer culture, with both large breweries and small craft beer makers contributing to a diverse and dynamic industry.

Most Japanese beers are made from the same ingredients as American beers:

Malted Barley
Yeast
Hops
Water

However, the malted barley can be substituted for other local grains like rice to create rice lagers.

Flavor Profile

Two words are used to describe Japanese beer: light and crisp.

Beer in Japan tends to be more subtle in its taste and aroma. Simplistic ingredients can then have other flavors added to them like citrus or teas to intensify the flavor.

Wine

Japanese wine is characterized by its unique flavors and meticulous production methods. Unlike the more established sake, Japanese wine refers specifically to fermented grape wine.

Although a relatively young industry compared to traditional Japanese alcoholic beverages, Japanese wine is gaining recognition both domestically and internationally for its quality and distinctive characteristics.

Origins

The first attempts to produce wine in Japan were initiated by the government in the 1870s to promote Western culture and industry. However, it wasn’t until the 20th century that Japanese wine began to establish itself more firmly.

As the majority of wine is made from grapes, Japanese wine uses either koshu or muscat bailey grapes. Muscat bailey grapes are hybrid red grapes developed in Japan.

Flavor Profile

Wine, no matter where you are, will come with a fruity taste and aroma due to the grapes. But Japanese wine differs in the types of grapes listed above.

These grapes provide a hint of citrus to the taste, pairing well with seafood dishes.

Whisky

Japanese whisky is a refined spirit known for its meticulous craftsmanship and unique flavor profiles.

Origins

It draws inspiration from traditional Scottish whisky-making techniques but incorporates distinctive Japanese elements, resulting in a product that is both familiar and novel.

This has gained international acclaim in recent years, blending traditional Scottish methods with Japanese techniques. Brands like Suntory and Nikka have won numerous awards for their whisky, solidifying Japan’s reputation in the global spirits market.

You may ask, “What separates it from traditional Scotch whisky then?”

They use the same ingredients, but the distillation process is what matters.

Whisky is meant to be distilled in wooden barrels. This wood is locally sourced from indigenous trees from the area. In Japan, the most prevalent type of tree used for making these barrels is Mizunara.

Flavor Profile

Japanese whisky often strikes a balance between sweet, fruity, and smoky elements. The flavors are typically well-integrated, resulting in a smooth and refined taste.

Gin

Japanese gin is relatively new but rapidly growing in the world of international spirits. It is heavily characterized by its unique blend of traditional botanicals and innovative distillation techniques.

Origins

The history of Japanese gin is much shorter than that of sake or whisky. Inspired by the global gin renaissance, Japanese distilleries began experimenting with gin production in the 2010s.

Pioneers like Suntory and Nikka, already well-established in whisky making, leveraged their expertise to create gins that incorporate local botanicals and reflect Japan’s rich cultural heritage.

The first notable Japanese gin, Suntory’s Roku, was launched in 2017, marking a significant milestone in the industry. Since then, numerous distilleries have entered the market, each bringing its own unique approach to gin-making.

Japanese gin is traditionally comprised of:

Juniper berries
Yuzu (Japanese Fruit
Cherry Blossoms
Various Green Teas
Sansho Peppers

Similar to how Japanese whisky is distilled in barrels made of local tree wood, gin uses local botanical ingredients to give it a distinctive aromatic scent and taste.

Flavor Profile

Japanese gin stands out for its unique and nuanced flavors, often influenced by local botanicals and a focus on craftsmanship. Some of the flavors are simple like citrus and green tea, but they can get a little out there for those unfamiliar with it, like seaweed

This Japanese alcohol is known for its blend of traditional gin botanicals with unique Japanese ingredients, creating a flavor profile that is both familiar and distinctly Japanese. It tends to be smooth, elegant, and balanced, making it a versatile spirit for both sipping and mixing in cocktails.

Fruit-Based Liqueurs

Japanese fruit-based liqueurs are a delightful category of alcoholic beverages made from a variety of locally grown fruits.

These liqueurs, known for their vibrant flavors and aromatic profiles, are crafted using traditional methods that highlight the essence of the fruits used.

Origins

The tradition of making fruit-based liqueurs in Japan dates back centuries, with roots in home-brewing practices where families would use seasonal fruits to create refreshing drinks.

One of the most well-known Japanese liqueurs is umeshu, made from ume (Japanese plum).

In recent decades, the commercial production of fruit-based liqueurs has expanded, with distilleries and breweries exploring a wide range of fruits such as yuzu, peach, cherry, and mandarin.

While fruit is the most important part of this Japanese alcohol, they must use sugar as well as shochu, sake, or neutral spirits to act as the alcohol base.

These liqueurs can be enjoyed as is but, if you’re looking to change it up, you can also find them mixed with sodas or drizzled on top of desserts.

Flavor Profile

As you can imagine, fruit-based liqueurs vary in their flavor profiles based on their ingredients. These liqueurs can also vary in general thickness, much like an Irish Cream, based on the distilling process, making its use applicable to different drinks and desserts.

Chu-Hi

Chu-Hi, also known as Chūhai, is a popular Japanese alcoholic beverage known for its refreshing taste and convenience. It is a type of ready-to-drink cocktail, typically made from shochu or vodka, mixed with carbonated water and a variety of fruit flavors.

Think of a Japanese hard seltzer.

Chu-Hi is widely enjoyed across Japan, particularly during the hot summer months, and is available in both canned and bottled form.

Origins

Chu-Hi has its origins in post-war Japan, where it began as a simple cocktail served at Japanese bars. The name “Chu-Hi” is a combination of “shochu” and “highball,” indicating its original composition of shochu and soda.

In the 1980s, Chu-Hi began to be commercially produced and sold in cans, making it more accessible and convenient for consumers.

The popularity of Chu-Hi soared due to its versatility, lower alcohol content compared to traditional spirits, and wide range of flavors.

Chu-Hi is typically made from the following key ingredients:

Alcohol Base (either shochu, vodka or a neutral spirit)

Carbonated Water
Flavorings
Sweeteners

Some of the most popular include lemon and grapefruit to more exotic options such as lychee, yuzu, and peach.

Flavor Profile

The flavor profile of Chu-Hi can vary widely depending on the flavoring used, but there are some general characteristics such as sweet, fruity flavors to herbal and floral flavors.

Overall, Chu-Hi offers a versatile and enjoyable drinking experience, with a wide range of flavors that cater to various preferences. It is especially appreciated for its refreshing and easy-to-drink nature.

Drink Responsibly at Kobe Japanese Steakhouse

Now that you know exactly what you’re drinking, it’s time to grab a seat at your local Kobe Japanese Steakhouse!

We keep all of the best Japanese alcohol available and incorporate it into our cocktails. If you’re not a cocktail person, don’t forget you can always order your favorites neat or on the rocks.

And never forget to drink responsibly.

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!

Can Picky Eaters Still Enjoy Japanese Food? Yes!

In a world of endless options for cuisine, you’re bound to have that one picky eater of your group. Lucky for you, we have a list of the best Japanese food for picky eaters!

When we say picky eaters, we’re not talking about people who have food allergies or follow specific diets like keto or veganism. We are talking about the people who don’t want to eat something because of the way it looks or even just because they are not familiar with the food.

Ever meet a person who orders chicken nuggets at every restaurant, regardless of where they are? This list is for them!

We have compiled a list of the best Japanese food for picky eaters based on the qualities of each dish:

Customizability
Familiarity
Simple Flavors
… and more!

So let’s get into it!

What Makes a Picky Eater?

A question that has stumped parents for years: “why is my child such a picky eater & how can I get them to eat a nutritious meal?”

There are a few key factors that contribute to picky eaters’ choice in food. Some are easy to understand, while others may be surprising to you!

Presentation

Tasty shrimp in tempura with red sauce on black background

Picky eaters tend to “eat with their eyes” first. Whether it is reading the items from a menu or seeing it pass by as a waiter brings a plate to a neighboring table, the look of the food is a powerful first impression for picky eaters.

If they cannot identify the majority of the ingredients used to make their dish or it is a color they detest, it can easily turn them off of trying new foods. That’s why simple, easily identifiable meals are perfect for picky eaters.

Flavor

Obviously the flavor of the food is an important component of the meal for picky eaters. Picky eaters prefer familiar, simple flavors to complex ones. The flavors most picky eaters would say are their favorites are salty, sweet, and fruity.

These are the flavor profiles for the majority of popular processed foods available in grocery stores and restaurants across the world. They are simple and cheap to make or produce for their food. This results in those flavors being the default option for any picky eater.

Texture

Believe it or not, there are those who may not like how certain food feels when they eat it. Many people have an aversion to oysters because of this reason alone.

The way food feels when being chewed can be an intimate process. This is why you see children spit out their food rather than swallowing it and just not taking another bite. They don’t want it, plain and simple. It is similar to the reaction you have when you take a drink expecting water but it is actually soda. It’s jarring to the body.

While you or your child may be mature enough to not spit out your food due to texture, it is still an understandable reason that food texture is a reason for your pickiness when choosing your next meal.

Customizability

When in doubt of how your food will taste, you can always customize it to your liking!

There are very few places to eat today that don’t allow you to customize your order due to a rise in dietary restrictions for restaurant patrons. While you may not be able to get bulk items like soup changed to your liking, there are plenty of options you can.

Japanese cuisine has many different options for each type of food they make (and you will see later in this list). With all of the options available, it is next to impossible to not try at least one or all of the best Japanese meals for picky eaters!

Dinner Ideas for Picky Eaters at a Japanese Restaurant

Let’s look into some of the delicious dinner ideas your picky eaters could savor and be a fan of for years to come! Each of these meals is a traditional Japanese dish and we included why we believe your picky eater will love it!

Ramen

Ramen is one of the most versatile and traditional foods in Japanese cuisine. It is a go-to option for those looking for a quick dinner idea for a filling meal. It is a combination of broth, noodles, vegetables, and meat or seafood.

Why will picky eaters love it?

Ramen shines due to its simple flavors that can be customized to your liking. It also uses ingredients that are familiar, recognizable and, most importantly, delicious!

It’s also considered a comfort food. A simple meal that will put a smile on your face and make you feel right at home. Who doesn’t want that?
With these factors working in its favor, ramen can serve as a versatile and enjoyable meal option for picky eaters, providing both comfort and a platform for gradually introducing new flavors.

Karaage

Karaage, the Japanese style of fried chicken, is another food that can be appealing to picky eaters. This is for those who love to order chicken nuggets as their lunch and dinner.

You may be thinking “it’s fried chicken, of course picky eaters should like it.”

You’d be exactly right! That is why we suggest it as a go-to Japanese dinner idea for picky eaters!

Karaage has a mild flavor that is not overpowering. It uses simple ingredients as part of its batter like ginger, garlic, and soy sauce. They create a light, crispy and familiar flavor that have your picky eater ordering seconds.

The presentation is simple too! It is served plainly so your picky eater can see everything. You can even add some flavor by dipping the karaage in your favorite sauce. While typical sauces for dipping include sweet and spicy, lemon juice, or even mayonnaise, there is nothing wrong with grabbing the ketchup bottle too.

For picky eaters, especially those who might be wary of new or mixed dishes, karaage offers a simple, tasty, and non-intimidating option that still allows them to enjoy a delicacy from a different culture without straying too far from their comfort zone.

Gyoza

Gyoza, the Japanese dumplings often filled with ground meat and vegetables, can be quite appealing to picky eaters. Gyoza is pan-fried on one side and then steamed, which produces dumplings that are crispy on the bottom and tender on the top. The combination of textures can be very pleasing and is often appealing to those who might be particular about the texture of their food.

Gyoza is also small and can be eaten in one or two bites, which makes them less daunting for picky eaters who prefer to try new foods in small amounts.

And while traditional gyoza fillings are popular, the versatility of gyoza means they can be filled with almost anything, including all-vegetable or all-meat fillings.

For picky eaters, gyoza offers a gentle introduction to trying something new while still providing comfort through familiar ingredients and simple, pleasing textures. They are an excellent way to explore flavors from another cuisine without stepping too far outside of one’s comfort zone.

Tempura-Style Vegetables

Tempura-style vegetables can be an excellent meal for picky eaters for those who are on a vegetable-based diet. Tempura batter creates a light and crispy coating around the vegetables, which can be appealing to those who enjoy crunchy textures.

This can make the vegetables more palatable for individuals who are sensitive to certain textures or who prefer their vegetables to be crisper.

The batter used in tempura is also relatively neutral in flavor, allowing the natural taste of the vegetables to shine through. Tempura-style vegetables are often served as colorful and visually appealing dishes. The vibrant colors of the vegetables and the golden-brown coating of the tempura batter can make the dish more enticing for picky eaters.

Overall, tempura-style vegetables provide a tasty and visually appealing way to incorporate more vegetables into the diet of picky eaters, offering a balance of familiar flavors and textures with a hint of novelty.

Fried Rice

Fried rice can be an excellent option for picky eaters. It’s the most popular dish ordered in Japanese restaurants for a reason.
Fried rice is incredibly versatile, allowing picky eaters to customize it to their preferences. They can choose which vegetables, meats, and seasonings to include or leave out, ensuring that they’re comfortable with the ingredients in their meal.

In regards to texture, fried rice includes a mix of soft rice, crunchy vegetables, and tender pieces of meat or tofu. This variety can be enjoyable for picky eaters who appreciate a bit of difference in their food.

Fried rice can also be served as a side dish alongside other dishes or as a main course on its own. This allows picky eaters to incorporate it into their meals in a way that suits their preferences and dietary needs.

Overall, fried rice offers a flexible, customizable, and comforting option for picky eaters, allowing them to enjoy a satisfying meal tailored to their tastes and preferences.

Rice Balls

Rice balls, also known as onigiri in Japanese cuisine, are a fantastic snack option for picky eaters.
These little treats typically consist of just a few ingredients: rice, a filling, and sometimes a sprinkle of salt or seasoning. Fewer elements for picky eaters to be wary of, making rice balls less intimidating.

Rice balls are often wrapped in nori (seaweed), which not only adds flavor but also serves as a convenient and mess-free way to hold the rice ball. We understand that your picky eater may think seaweed is too “adventurous” but it can be easily eaten around and avoided if need be.

Rice balls are a staple of Japanese cuisine and have a long history and cultural significance. Exploring foods from different cultures can be an exciting way for picky eaters to expand their culinary horizons in a gentle and enjoyable manner.
Overall, rice balls are a versatile, customizable, and culturally rich food option that can be particularly appealing to picky eaters, providing both familiarity and opportunities for exploration within a single convenient package.

Bring Your Picky Eater to Kobe Japanese Steakhouse

Now that you are equipped with a list of foods your picky eater cannot object to, it’s time to take it for a spin on your next trip to Kobé Japanese Steakhouse!

Kobé Japanese Steakhouse is renowned for its authentic Japanese cuisine. Try an amazing wagyu steak or sample some of our favorite cocktails and sake!

And don’t forget about our Hibachi Dinner! Have a trained chef cook your dinner right in front of you! They make sure you are entertained throughout the meal and you leave with a belly full of amazing Japanese food, even for your picky eaters.

Book your reservation today!

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.