Nonetheless, let’s leave the trials of a chef struggling abroad behind us and take a look at some iconic dishes of Japanese cuisine.

It is a pity to say that most people can’t really think of anything except sushi and maybe ramen (noodles) as Japanese cuisine. Why is it a pity, you ask? Well, because Japanese cuisine is so much more. And below we shall see what exactly!

Miso Soup

Let’s start simple. Miso soup is usually served for breakfast. However, it goes really well with dinner too. Miso is a Japanese traditional seasoning, which is prepared from soybeans. I personally like it with almost everything I have for dinner. It fits perfectly with sushi, fried fish, fried chicken, pretty much every dish you can think about. Oh and by the way, it’s an amazing remedy for a hangover! It should also be noted, that in past Japanese men used to propose to their girlfriends by asking them the following question: “Can you cook miso soup for me every day?” Well, cute isn’t it? This also shows the standing of miso soup in Japanese households.

Tonjiru

Another famous soup in Japanese cuisine. It is prepared with pork, vegetables and miso. It is similar to miso soup, yet also different. Tonjiru tends to be more substantial. You can replace everything I said above about miso soup with tonjiru, and the point would still stand.

Onigiri

This is also a simple dish, well a rice ball really. But there are so many types of onigiri. They can contain nothing, and on the other hand they can contain meat, fish, chicken, vegetables, you name it. Onigiri can even be grilled, and that my friends is a treat out of this world. Simple as it may be, onigiri is still one of the most beloved and common foods in Japan. You can find onigiri in every supermarket and/or convenience store you enter.

Tempura

Even though originally a Portuguese dish, tempura has been adapted by Japan and is now one of the most delicious things Japan can offer. It is mainly made from seafood and vegetables that have been deep fried.

Curry Rice

Well, as the name suggests this is a curry dish. Curry is a common food in Asia, from all the way in India to Korea and Japan. However, there is a strict distinction in the curry that’s served in each of those countries. Curry rice is one of the most famous and beloved dishes in Japan. It’s easy to make, it lasts for a couple of days and it’s extremely delicious!

Okonomiyaki

The amazing dish is very popular all over Japan, yet it famously tastes its best in Kansai and Hiroshima. It is worth mentioning that these two regions make it differently. To put it simply okonomiyaki is a grill of different vegetables, however the Hiroshima version also includes grilled noodles.

Soba

Talking about noodles… Japanese noodles don’t just limit themselves to ramen. Soba is one of the most beloved dishes in Japan. It is usually served with tempura, can be eaten both warm and cold, and both versions taste amazing. These particular noodles are prepared from buckwheat flour.

Udon

Another famous type of noodles would be udon. Udon noodles are generally thicker than that of soba and ramen. It can be served with or without soup. My favourite, however, is curry udon. Definitely worth a try. The udon noodles are made from wheat flour.

Oyakodon

The name of this dish in literal translation mean “parent and child bowl”. Well, as the name suggests it is a dish made of chicken and eggs upon a bowl of rice. While the name can leave to hope for better, the dish itself is absolutely delicious, so make sure to give it a shot.

Yakitori

The name literally translates to “grilled chicken”. You can go to many yakitori restaurants, or even order some in traditional Japanese bars called izakaya. The grilled chicken will be served on skewers called kishi in Japan. You can order different parts of chicken and even chicken skin, which believe me is so much more delicious than you can ever imagine.

Yakiniku

Yakiniku is not just a dish, it can be considered a ceremony. You can make it at home, of course, but if you want to experience the whole spirit of yakiniku than you should go to a specialised restaurant. To put it simply, yakiniku is grilled meat. But the best part is that you get to grill it yourself. The meat is not limited to beef only, so you can order chicken, pork and so on. Just beware, you’re probably going to smell like grilled food after you leave the restaurant!

Yakisoba

Well, since we are talking about all the grilled stuff, I thought that it would be worth mentioning yakisoba too. As you might have already guessed from the name, this is grilled noodles. The dish can be prepared at home, but it’s mostly famous for being served at yatai (food stalls) during Japanese festivals, such as hanami (flower viewing), hanabi (fireworks) and so on.

Takoyaki

Since we are talking about yatai, let’s mention takoyaki. This is more a snack rather than a full dish, but it is very famous all over Japan. Basically, takoyaki is ball-shaped and contains octopus. The snack is beloved and you might even be invited to tako-pa, in other words takoyaki party, where all you do is cook and enjoy takoyaki with your friends.

Oden

Personally for me, oden is a blessing during cold Japanese winters. The dish is served in convenience stores during the winters and can be obtained very easily. What is oden though? Even though the dish may vary a bit from region to region, in general it is a hot pot containing boiled eggs, daikon (radish) and konjac.

Shabu shabu

Shabu shabu can be enjoyed during the warm seasons too, but in my opinion it’s best to be had during winter. I personally see shabu shabu as a better variation of yakiniku (even though the two dishes don’t really have much to do with each other, except that they contain meat). Just like yakiniku it’s better to have your shabu shabu in a specialised restaurant, and just like yakiniku you get to prepare it yourself. Except this time you boil the meat and vegetables.

Sukiyaki

Talking about winter dishes, it would be blasphemous not to mention sukiyaki. This too, is a hot pot quite similar to shabu shabu. However, the dish is customarily eaten during winter. It usually consists of beef and vegetables and is slowly cooked with soy sauce. Sukiyaki may also be served during celebrations and gatherings.

This is merely the tip of the iceberg, but the list should give you a general idea of what to try when in Japan. Japanese cuisine is unique, a bit extravagant and probably quite unusual for Westerners, but believe me it’s worth the try!

The post Top foods you have to try in Japan appeared first on Japaniverse Travel Guide.

History of Japanese Table Manners

While the Japanese might have adopted the chopsticks and spoon from ancient China, they have, over time, developed a unique way of eating, wherein the diner holds the chopsticks in one hand and the rice bowl in the other. In contrast, people in China hold chopsticks and a spoon, with the rice bowl resting on the table.

This practice came from monks in temples in the 13th century, based on the idea that dining should not be accompanied by the unpleasant sound of clinking utensils. In addition, the idea of bringing food up to the mouth, instead of vice versa, was considered good manners, since it was the opposite of how animals usually eat (snout in food bowl).

Utensil placement

Correct placement of utensils is essential in Japanese table manners, and is one of the first things a new waiter at a restaurant must learn. The basic rule is to lay the chopsticks horizontally on the serving tray, closest to the diner, with the head pointing to the right. The rice bowl is to be placed on the left, and the soup bowl on the right. In a set with udon or soba, this takes the place of the soup bowl on the right.

As mentioned above, hold the rice bowl in your left hand while eating. Place your thumb on the rim of the bowl, then use the remaining fingers to scoop the bowl up from the base and support it. This allows you to hold bowls easily, even when it contains hot liquids like miso soup. Exceptions can be made for heavy trays, bento boxes, or Chinese dishes such as noodles or ramen, where it is alright to leave the bowl on the table.

Many Japanese restaurants serve miso soup in a bowl with a lid. When lifting the lid off, make sure to hold it upside down so that no condensation on the lid falls onto the table. When finished with the soup, replace the lid back onto the bowl. While some people place the lid back on upside down, it is good etiquette to place it back on properly, to show respect for the artwork painted on the lid.

If eating a meal with different courses served on small dishes, remember not to gather all the dishes into a stack when you are done. Leave them as is on the tray.

Chopstick use

Chopsticks hold a special meaning in Japan. It is believed that each person should own their own pair, because a part of the user’s soul will move into and reside in the chopsticks. Therefore, the correct use of chopsticks is encouraged in all Japanese from a young age.

While most meals are to be eaten with chopsticks, it is no problem for foreigners to request for a fork and spoon instead. (Do note that some restaurants which serve food on expensive crockery may deny your request, for fear of damaging the artwork etched onto the bowls and plates.) Some foods, such as sushi or crab legs, can be eaten with bare hands.
In cheaper restaurants where wooden disposable chopsticks are provided, be sure not to break them apart over your food tray. Bring the chopsticks over onto your lap and break it quietly out of sight under the table. Should you drop your chopsticks or any other utensils during a meal, it is good manners to leave it and call for a waiter to get a new pair, rather than stooping over to retrieve it yourself.

As a foreigner, it is perfectly alright to use the chopsticks however you can to eat. The only thing to note is that using the chopsticks to stab at the food is a big no-no.

After the meal, return the chopsticks into the paper bag if it came in one, or leave them on the chopstick rest provided.

Basic dining rules

Here are some other simple rules you can follow to ensure that you display good table manners.

– For a course meal with many small dishes, make sure to finish one dish fully before moving on to the next. The Japanese believe that this allows the diner to enjoy the full flavor of each dish.
– Try as much as possible to finish all the food on the table. However, soup from ramen, udon or soba dishes need not be finished.
– When eating a ricebowl with toppings (tempura, teriyaki chicken, etc.), do not mix the rice with the other foods. Only foods such as curry and raw egg can be mixed in with the rice.
– It is alright to slurp noisily at miso soup or noodles.
– Aside from slurping, try to eat as noiselessly as possible. Avoid clinking utensils together or speaking too much when eating.
– If you’d like extra rice, remember to leave a single mouthful in your current bowl. This is a signal to the server that you’d like more. Emptying your bowl is a sign that you are full and finished with the meal.

With these rules, you’ll be dining like a true Japanese in no time.

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Beer Breweries in Japan

Japan is home to four big beer breweries — Suntory, Sapporo, Kirin, and Asahi — that produce top notch alcohol that make up a significant part of the market. In addition, there are numerous microbreweries across the country that supply distinct and tasty beer products that also feature quality ingredients and exceptional craftsmanship.

Japanese Drinking Culture

The drinking culture of the Japanese is quite lively and vibrant. Once you reach the legal drinking age of 20 years old, you may consume alcohol at home, organized events at work, restaurants and izakaya, and other places. However, you have to be mindful of Japan’s very strict laws on driving vehicles and bikes under the influence, as getting caught during or after alcohol consumption may end up in fines, jail time, and other punishments.

Must-Try Beers in Japan

Below are some top rated Japanese beers for you to check out:

Sapporo Yebisu Beer

Brewed by Sapporo Breweries Ltd., Sapporo Yebisu Beer is considered a modern day luxury beer label, frequently described as a drink with “a touch of class”. It is 100% malt, and costs more than the other beer varieties. It is a favourite of many foreigners in Japan, as it tastes great and smells good, and triggers a pleasantly intense and rich sensation.

Asahi Super Dry

First introduced in 1987 by Asahi Breweries Ltd., Asahi Super Dry is Japan’s first ever dry beer. Because of its refreshing flavour, it has remained on top of many Japanese beer lists for many years now. It is made with malted barley and a rare kind of yeast, which create an elegant aroma and a sophisticated and crisp taste.

Kirin Ichiban Shibori

Made using a unique brewing method called Ichiban Shibori, Kirin Ichiban Shibori is a Kirin beer label that boasts of an exemplary flavour that is often described as heavy and strong. This 100% malt beer is a perfect pairing for all sorts of Japanese dishes.

Otaru Beer Dunkel

Produced via an old and traditional German brewing method known as Double Decoction, Otaru Beer Dunkel is a product of Otaru Beer Brewery that is characterized by a creamy and dry caramel flavour. With the use of dark roasted malts or caramel malts, the drink tastes slightly sweet, is pleasant to the nose, and has a thin texture and body.

Otaru Beer Pilsner

Characterized by a clear, deep golden hue, Otaru Beer Pilsner is a product of Otaru Beer Brewery located in the city of Otaru on the island of Hokkaido. The malts undergo a very long and cold fermentation process, and turn out with smooth and thick foams. It has a floral, grainy aroma, and has hints of sweetness and creaminess.

Suntory The Premium Malt’s

Known for its dense and silky foam, and rich and full flavour, The Premium Malt’s is a first-rate product of Suntory introduced in 2003. It is made using diamond malts, European aroma hops, and natural water through the Double Decoction brewing method. It gives off a floral aroma, and leaves a rich aftertaste.

Hitachino Nest Espresso Stout

Kiuchi Brewery is a microbrewery located in Naka in Ibaraki Prefecture, and one of its most popular products is a drink that is a fusion of beer and coffee. Known as the Hitachino Nest Espresso Stout, this beer variety is made from roasted chocolate and black malts, chocolate, vanilla, and cocoa, and features strong and full-bodied malt and coffee aftertastes.

Hitachino Nest White Ale

An award-winning beer produced by Kiuchi Brewery, Hitachino Nest White Ale is a top-selling, Belgian-style beer that possesses an interesting mix of flavours. Made with malts, orange peel, nutmeg, and coriander, it has a full-body flavour with hints of spiciness and sweetness, and has an enjoyable floral, citrus, and caramel aroma.

Tokyo Black

Described as a classical American Porter-style beer, Tokyo Black is a product of the Yo-Ho Brewing Company. It is made with caramel malts, vanilla, and milk chocolate that create a sweet and smooth taste, and a pleasant burnt-coffee and bittersweet-chocolate aromas. It comes in a dark brown, almost black colour, and has a light-bodied texture.

Echigo Stout

A product of the Uehara Shuzou Co. Ltd., the Echigo Stout is a premium, Imperial-style stout beer that is a combination of bitter cocoa, roasted malts, and coffee. It is known for its strong and intense flavour the moment it touches the taste buds, but mellows out quickly into a rich, creamy, and sweet essence. It comes in a jet black colour, and goes perfectly with sushi and various other Japanese dishes.

Asahi Stout

Another quality beer produced by Asahi Breweries Ltd., the Asahi Stout beer is a dark-coloured, intensely-flavoured drink that is made with ale yeast and dark roasted malt. It produces a smokey and earthy aroma, and a sweet and grainy flavour. It features a warm, rich, and smooth texture that slides effortlessly down the throat.

Purchasing Beer in Japan

Beer is widely available all over Japan. It can be purchased at convenience stores and supermarkets, whether in major cities, such as Tokyo and Osaka, or in smaller towns in the countrysides. If you are taking a long train ride and want to enjoy some cool and delicious beer, you can drop by one of those kiosks at train stations, and get yourself a can or two. Restaurants, eateries, and diners also offer beers in their menu to pair with their mouth watering cuisines. There are also vending machines that sell beer, but they have become fewer and fewer, as they are slowly being phased out to combat underage drinking.

The post Visiting Japan And Love Beer? Here’s 11 Must-Try Beers appeared first on Japaniverse Travel Guide.

Learning to hold a pair of chopsticks

For a beginner, chopsticks can be quite challenging to use. Using your dominant hand, hold one of the sticks like a pencil, and place the other one against your ring finger and the base of your thumb. Both sticks should be pointing towards the same direction. You can then use your middle, thumb, and index fingers to move the upper chopstick to pick up food, while the lower chopstick simply rests on your purlicue, which is that space between your thumb and index finger.

Important chopsticks etiquette to remember

When dining in Japan, whether at home or at a restaurant, it is important to observe the proper chopsticks etiquette. You will be considered rude or impolite by your Japanese friends, family, or colleagues, if you fail to observe good table manners. It is best that you learn and take into heart the following chopsticks etiquette:

1. Eating directly from common bowls, plates, and other dishes is a big no-no.

You cannot just take food from a shared bowl or plate in the middle of the table, and shove it straight into your mouth. In Japanese culture, that is seen as very bad-mannered and discourteous. The proper thing to do is to put any food you take from the common dishes on your own plate or bowl first, before eating it.

2. Do not stick your chopsticks upright into your bowl of rice.

Did you know that sticking chopsticks upright into a bowl of rice is a practice that is related to death in the Buddhism and the Shinto religions? That is how they prepare rice for individuals who are at their deathbeds, and also for offerings for home altars.

So, do not stick your chopsticks into the rice. If you are not using your chopsticks, place it in your chopsticks holder or over your bowl.

3. Do not lick your chopsticks.

It is seen as ill-mannered and disgusting to lick chopsticks. To prevent meat, rice, and other food bits from sticking into your chopsticks, you can begin your meal with liquid dishes. Food gets stuck to the chopsticks because the sticks are dry, and soupy foods can prevent that from happening.

4. Do not use your chopsticks to point at another person.

In many countries, pointing your finger at someone is viewed as rude. In Japan, pointing at someone with your chopsticks is viewed similarly.

5. Do not hover your chopsticks over the food on the table.

If your table is filled with a wide selection of dishes, that you are having a hard time making up your mind on which you would like to try first, you should put your chopsticks down while you are thinking, and not hover them over everything on the table.

6. Do not use your chopsticks as skewers.

Certain foods are hard to pick up using chopsticks. Boiled eggs, beans, and other slippery foods are some examples. So, what do you do?  Use a spoon or fork. You should not stab or skewer them with your chopsticks, as doing so is being impolite to the people who prepared the meal for you.

7. Place your chopsticks in their chopsticks holder when not in use.

When eating out at restaurants, your chopsticks should be placed on their chopsticks holder if you are not using them.  If not available, you may use your chopsticks wrapper as a temporary holder. You should never leave your chopsticks haphazardly scattered on the table, stuck upright into a bowl filled with food, or crossed.

8. Do not rest your chopsticks crossed on the table, over your bowl, etc.

When placing your chopsticks on the chopsticks holder or over your bowl, make sure that they are resting parallel next to each other. Do not leave them crossed, as this is something that is related to death and funerals in the Japanese culture.

9. Do not pass food around from one pair chopsticks to another.

In Japan, after a cremation is done, the bones are passed from one funeral staff to another until every piece is collected in the urn. Passing food from your chopsticks to another person’s chopsticks is eerily similar to this custom, so doing so should be avoided.

10. Do not let liquid drip from your chopsticks.

When eating food with soup or sauce, you should not let your chopsticks drip liquids anywhere — the table, your clothes, etc.  It is considered unacceptable behaviour, as the dripping liquid reminds people of tears and crying.

11. Do not bite your chopsticks.

Be careful about biting your chopsticks and leaving tooth marks on them. This is viewed as childish, unpleasant, and impolite. It is very important that you do not do it, especially if you are not using your own chopsticks.

12. Avoid using your chopsticks as drumsticks.

If you are not using your chopsticks, you should not be playing with them or using them to tap the table or plates. It creates noise and is annoying to the people around you who just want to enjoy their food in peace.

13. Do not dig for specific foods in shared dishes.

If you are a picky eater, and only want to eat a particular type of vegetable or meat, it is better if you just order your own food or go to a restaurant that caters to your preferences. Digging into bowls or plates using your chopsticks, looking for a specific ingredient, is extremely rude and classless, and very inconsiderate to the people who are sharing the table with you. Just take whatever is already on top.

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On your next visit to Japan, try to find some of the following products and see for yourself what all the fuss is about:

1. Washlets

The Japanese have made going to the bathroom a lot more interesting with the invention of the Washlets. Created by Toto, a Japanese toilet company, Washlets are electronic toilet seats that feature water spray functions for the cleansing of the private parts. The product was first released in 1980, and has already sold tens of million units in the last 25 years.

Washlets have buttons to activate water spray for the genital and anal areas, to stop the water spray, to adjust the water spray pressure, and others. They are made up of two water spray nozzles, one for the genitals and one for the anus, and these are attached to the toilets in such a way that no water is splashed back. After each use, these nozzles are automatically washed and rinsed with warm water to prevent bacterial growth and foul odors, and then stowed away until next use.

Today, Washlets are widely used in newer Japanese homes, especially in Tokyo, Kyoto, Osaka, and other urban areas, and a significant number of hotels, hostels, restaurants, malls, train stations, and other establishments across the country have them.

If you want one for your home, visit Toto’s official global website, or check out any online shopping websites, as many of them have it and other electric toilet brands for sale.

2. Unusual Kit Kat flavours

A lot of people are probably aware of only one Kit Kat flavour — the regular chocolate one. However, in Japan, Kit Kat comes in many other flavours that you might not have imagined to be possible.

Introduced to Japan in the early 1970s, Kit Kat has launched more than 200 flavours since. In addition to the original standard variety, some of the most commonly found in supermarkets, convenience stores, and airport and train station shops around the country are green tea, dark chocolate, and strawberry.

Seasonal flavours are also available, like passion fruit ginger, chili, and plum, as well as regional flavours, like azuki sandwich (Nagoya), momiji manju (Hiroshima), and Shinshu apple (Shinshu).

Other popular Kit Kat flavours that are must-try are baked potato, blueberry cheesecake, sweet pudding, café au lait, beni imo, watermelon, pumpkin, miso soup, cantaloupe, brown sugar syrup, chestnut, cherry, double cookie, and cappuccino.

For those with a more adventurous palate, check out wasabi, soy sauce, hot Japanese chili, and sake flavoured Kit Kats.

3. Vending machines for eggs, underwear, and others

Vending machines are not unique to Japan. In many places around the world, these machines can also be found, and they sell food, snacks, beverages, cigarettes, and lottery tickets.

But, the Japanese have taken vending machines to another level. There are around 6 million of these automated machines scattered across the country, in almost every street corner, and they not only sell the typical food and beverage items, but also other sorts of stuff that foreigners may think as bizarre.

In Japan, there are vending machines that dispense eggs, live crabs, rice, fresh vegetables, bananas, oranges, lettuce, potatoes, and other produce. There are also some that offer some hot warm ramen or fish soup, t-shirt and underwear, surgical masks for your daily commute, condoms, and various other items.

4. Outrageous ice cream

Ice cream is one of the most popular desserts in the world. It is most especially enjoyed during the hot and humid months of the summer season.

In Japan, ice cream comes in a wide array of forms and flavours that are not found in other countries.

While it is common to see ice cream in containers, cups, or cones, or in the form of soft serve or popsicles, Japanese ice cream is also available as yukimi-daifuku, which is a sweet dumpling made from mocha rice and stuffed with ice cream. It has a soft and chewy texture, and the mochi and ice cream make an excellent fusion of flavours.

Another notable ice cream type popular in Japan is parfait, which is also common in the West. However, Japanese parfait uses more traditional ingredients that give it an authentic local essence. In addition to corn flakes, puffed rice cereal, whipped cream, and ice cream, Japanese parfait also features different fruits, jelly cubes, anko red bean paste, warabi mochi, shiratama dango (or mocha rice dumplings), and other homegrown ingredients.

Japan also has its own version of shaved ice, which is known as kakigori. Enjoyed by the Japanese for many centuries now, it consists of finely shaved ice topped with condensed milk, fresh fruits, whipped cream, shiratama dango, and anko red bean paste.

When it comes to flavours, some of the most unusual that can only be found in Japan are squid ink, soy sauce, miso, seaweed, bitter melon, wasabi, red beans, purple sweet potato, horse meat, deep fried oyster, ramen, curry, eel, octopus, crab, and beer.

5. Body pillows

Body pillows, or dakimakura, are large-size pillows that are sold everywhere in Japan. They are sometimes also called hug pillows or love pillows.

In the otaku world, dakimakura that have life-size images of popular manga and anime characters printed on them are referred to as waifu pillows or husbando pillows.

The link between dakimakura and the otaku culture started in the 1990s, when the first pillows with anime bishoujo (a Japanese word that literally means beautiful girl) and bishonen (a Japanese word that literally translates to beautiful boy) characters came out.

These body pillows come in 150 cm x 50 cm or 160 cm x 50 cm sizes and weigh less than two kilograms. They are usually sold at anime specialty shops and online shopping websites.

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However, there are certain Japanese foods that raise the eyebrows of a lot of foreigners, and even some locals. These dishes are considered controversial because of how they are made, getting into the ethical discussions territory, and also because of how odd and unfamiliar they are to an outsider’s eye.

Below are some controversial Japanese foods that you may or may not want to try on your next Japan trip:

Horse meat

Eating horse meat was quite common in numerous Asian, South American, and European cultures in the prehistoric era. Horses were hunted because they provided excellent amounts of protein for human survival back then. However, through the years, horse meat consumption has become less widespread as concerns on the ethics of slaughtering the animal for food have risen. Today, horse meat dishes are mostly only found in Central Asia.

In Japan, raw horse meat is known as sakuraniku (where sakura is Japanese for cherry blossoms, and niku is Japanese for meat). It is low in fat, tender, and has a hint of sweetness to it. It is usually prepared as sashimi, in which the raw meat is cut into thin slices and dipped in sauce made of soy sauce with onions and ginger. Sometimes, it is also served as yakiniku (barbecued meat), and is known as bakiniku (which is literally translated as horse meat) or bagushi (which means skewered horse).

If you want to try horse meat in Japan, Tohoku, Oita, Nagano, and Kumamoto have restaurants and izakaya bars that serve this dish.

Whale and dolphin

A lot of countries these days work hard to prevent the extinction of different wildlife, including whales and dolphins. Various organizations and groups, such as the International Whaling Commission and the Orca Conservancy, continue to spread awareness on the importance of keeping whales, dolphins, and other marine lives protected and out of harm’s way. They want to stop people from hunting whales and dolphins for their meat.

In Japan, whales and dolphins are regarded like any regular kind of fish. Unlike most foreigners, the local fishermen see these animals as food and a source of livelihood.

The Japanese have been hunting whales and dolphins for food even before 800 AD. The practice became more prevalent after the severe damages of World War II, as the people needed more proteins to survive.

These days, not a lot of Japanese eat whale or dolphin meat anymore, but you can still find a number of restaurants and izakaya around the country that still serve this dish. The belly and tail parts are often cut into thin slices and served as sashimi, or used to make hot pot dishes, steaks, stews, and salads.

Ikizukuri and odori ebi

You have probably seen on some reality television show how some seafoods, such as octopus, are served and eaten while they are still alive. Do you remember how the participants appear to be terrified and are not so sure about shoving those squirming animal body parts into their mouths?

Eating live seafood is widespread in East Asia, particularly in China, Korea, and Japan. Even in the United States, there are certain restaurants where you can try this unique dining experience. In Japan, the practice of eating live seafood is known as ikizukuri, which is roughly translated to English as “prepared alive”.

Apart from octopus, fish, lobster, oysters, and shrimp are also commonly used in this culinary technique. At restaurants, these live animals are placed in one or more tanks, and customers can choose which one they want the chef to prepare. There are a variety of serving styles, but the most common one is to simply place the filleted meat on top of the animal’s body. In the case of a fish, the chef usually just cuts three slices of meat from the body, and leaves the head intact, with the gill still moving.

Odori ebi is a type of ikizukuri. It is a Japanese delicacy, in which live baby pink shrimps, dipped in sake, are served and consumed while their antenna and legs are still wriggling.

Ikizukuri and odori ebi are frowned upon by many because of concerns regarding the pains and sufferings the animals are going through while being prepared and eaten while still alive.

Frog heart

Eating frog heart is not for the faint of heart. In Japanese restaurants that serve this dish, the chef prepares your food right in front of you. He or she cuts into the live frog’s chest to get a hold of its heart. Then, with a pair of chopsticks, he or she hands the beating heart to you, and encourages you to eat it while still fresh. The frog is then skinned, and its internal organs removed, and its meat cut into sashimi slices.

Many people see this method as cruel and barbaric, so there are many people that call for it to stop. In fact, in 2012, there was a viral video that captured the entire process of eating a live frog — from stabbing it to get its heart out, skinning it, gutting it, and slicing it, all while it is still moving, eyes still blinking. It sparked protests from the online community in different parts of the world, with people angry and upset at how cruel and disgusting it was, calling it animal torture and cruelty.

The video is quite graphic and disturbing, and is still up on YouTube. Watch it at your own risk.

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1. Ramen Shingen Minami-6joten

Ramen Shingen Minami 6joten is a traditional Japanese restaurant that serves rich and flavourful ramen, including the local favourite, Sapporo miso ramen. Because of how highly-rated its noodle dishes are, it is one of the most popular ramen places in Sapporo and is frequently packed. It is very common to see a line of a dozen or more people outside, waiting to be seated at its L-shaped counter, which can only accommodate 12 or 13 people at a time. A ramen bowl costs less than 1,000 yen.

It is open daily from 1130 to 2500.

• Address: 8-8-2, Minami 6 Jonishi, Chuo-ku, Sapporo
• Contact number: +81 11 530 5002

2. Hyosetsu no Mon

Founded in 1964, Hyotetsu no Mon is the oldest traditional crab restaurant in Sapporo. It serves a wide variety of crab dishes made with hair crab, snow, crab, red king crab, and blue crab. It offers Japanese-style private dining rooms that can hold two to ten people, and large private spaces for up to 70 people.

Its menu includes full course meals comprised of grilled crabs, shrimps, sashimi, salmon, and other seafoods; and a wide selection of drinks, including sake, beer, soft drinks, whiskey and wine.

Business hours is from 1100 to 2300.

• Address: Minami 5-jo Nishi 2-chome, Chuo-ku, Sapporo
• Contact number: +81 11 521 3046
• Website: http://www.hyousetsu.co.jp/

3. Soup Curry & Dining Suage+

Sapporo can be really cold and chilly outside the summer months, so enjoying some hot curry soup to warm you up is highly recommended. The Soup Curry & Dining Suage+ is one of the city’s most famous soup curry restaurants because of its great quality soup curry, often served with pork and rice, in varying levels of spiciness. A bowl costs around 1,000 to 1,200 yen.

The restaurant is open from 1130 to 2230 daily.

• Address: 7 Chome 1-1 Maruyama Nishimachi, Chuo-ku, Sapporo
• Contact number: +81 11 624 6766
• Website: http://www.suage.info/#

4. Gotsubo

To feast on some fresh and appetizing shellfish, Gotsubo is the place that you are looking for. The restaurant is small, can only seat five at a time, so lines of people waiting to place their orders or eating while standing outside are quite common, especially during peak hours.

Among its specialties are scallops, clams, and oysters, which cost around 105 yen per piece and are served either fresh, grilled, or boiled, and come with lemon and other special sauces to enhance the flavours.

It is open every day from 1800 until 2400.

• Address: 4 Minami 6-jo Nishi, Chuo-ku, Sapporo
• Contact number: +81 11 551 7220
• Website: Gotsubo

5. Ebisoba Ichigen Sohonten

Another ramen restaurant to visit while in Sapporo is the Ebisoba Ichigen Sohonten, which is popular for its delicious ramen in thick soup base that comes in salt, soy, or miso flavour, and served with soft boiled eggs, shrimps, onions, pork, dumplings, and other toppings. It also offers side menus, like rice and rice balls, and beverages, like beer, orange juice, soft drinks, and oolong tea.

The restaurant has a 16-seater counter, and a bowl costs 780 yen.

It is open Mondays through Sundays, from 1100 to 2500.

• Address: 9-1024-10 Minami 7 Jonishi Chuo-ku, Sapporo
• Contact Number: +81 11 513 0098
• Website: http://www.ebisoba.com/

6. Toriton Kaitensushi Sapporo Toyohira

For some of the best sushi in Sapporo, drop by Toriton Kaitensushi Sapporo Toyohira, a mid-sized but very busy conveyor-belt sushi restaurant with a wide variety of sushi to offer, such as uni gunkan-maki (sea urchin), ikura (salmon roe), shellfish, fresh salmon, and saury fish. It also serves different kinds of ramen and soup.

Sushi costs around 120 yen to 530 yen per plate.

To avoid the crowds, it is best to go there around 2 to 5 in the afternoon.

• Address: 4-6 Toyohira, Toyohira-ku, Sapporo
• Contact number: +81 11 817 7788
• Website: http://toriton-kita1.jp/english

The restaurant has several other branches across Sapporo — in Maruyama, Kiyota, Hiragishi, Atsubetsu, Sakaemachi, Fushiko, and Kita 8 Kosei.

7. Tokachi Butadon Ippin Sapporo

The moment you enter Tokachi Butadon Ippin Sapporo, your nose is welcomed by the strong but delicious aroma of grilled pork cooked over charcoal. Typically served in a rice bowl topped with different herbs and spices, and miso soup on the side, a donburi or rice bowl set costs around 800 yen to 1,000 yen. Salads, tofu, mocha, pickled vegetables, desserts, and drinks, such as draft beer, tea, and juices, are also available.

It is open for business every day, from 1100 to 2300, and offers an English menu.

• Address: 6^th floor Stellar Place Center, 2-5 Kita Gojonishi, Chuo-ku, Sapporo
• Contact Number: +81 11 741 8555
• Website: http://www.butadon-ippin.com/

8. Hanamaru Sushi

Thanks to Sapporo being close to the sea, it has an abundance of sushi restaurants, such as Hanamaru Sushi, which serve only fresh and high quality sushi.

Different kinds of sushi are served on small plates and delivered around the dining area on a conveyor belt. Because the restaurant is often packed, with waiting times up to an hour, it is advised to book a reservation in advance.

Sushi plates cost from around 140 yen to 500 yen.

The restaurant’s opening hours begin at 1100 until 2300, Mondays through Sundays, and it has multiple locations in Sapporo:

• Susukino Location Address: Sapporo M-SQUAEW 2F, 2-4, Nishi 2, Minami 4, Chuoh-ku, Sapporo
  Contact number：+ 81 11 520 0870
• PASEO Location Address: PASEO WEST B1F, 1-7, Nishi 2, Kita 6, Kita-ku, Sapporo
  TEL：+81 11 213 5870
• Clock Tower Location Address: Sapporo Tokeidai Building 1F, 2-1, Kita 1, Chuo-ku, Sapporo
  Contact Number：+81 11 231 0870
• Website: http://www.sushi-hanamaru.com/la_en/index.html

9. Sapporo Beer Garden Genghis Khan

Did you know that you can try lamb meat dishes in Sapporo? Sapporo Beer Garden specializes in grilled healthy lamb meat, known as Genghis Khan. It is served with vegetables on the side and the Genghis Khan sauce, which is a unique mix of lemon, apple, salt, pepper, and other herbs and spices that give the dish a strong and delightful flavour. It is best enjoyed with a pint of ice cold Sapporo Beer.

• Address: 9-2-10 Kita7jo, Higashi-ku Sapporo
• Contact number: +81 12 015 0550
• Website: https://www.sapporo-bier-garten.jp/global/english.html

10. Kushidori Sapporo Kitaguchi

Kushidori is a yakitori restaurant that has several branches not only in Sapporo, but also in other parts of Japan. It is a favourite among locals and foreigners because of its reasonably priced menu that offers a wide selection of grilled meat (chicken, pork, and beef) and innards, including tebasaki (grilled chicken wing), buta aspara maki (grilled asparagus wrapped in pork), tori kawa (chicken skin grilled to crisps), grilled ox tongue and diaphragm, grilled pork liver and intestines, and cheese tsukene (grilled chicken stuffed with melted cheese.

Yakitori costs 150 yen per stick.

The restaurant has 128 seats, and is open for lunch from 1100 to 1400, and dinner from 1630 to 2430.

• Address: 4-8-3 Nishi Kita 7-jo, Kita-ku, Sapporo
• Contact Number: +81 11 758 2989
• Website: https://kushidori.com/

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