Japanese Winter Foods: 10 Must-Try Dishes Beyond Ramen & Sushi
#food-recipes
Winter in Japan is the perfect time to enjoy Japanese winter foods. For example, these dishes are warm and comforting. They go far beyond ramen and sushi. In addition, you can enjoy hot pots with friends or sweet treats at snowy festivals. Furthermore, Japan’s cold season offers many flavors that travelers often miss. Therefore, in this article, we will introduce 10 delicious but lesser-known winter dishes. You should try them on your next trip to Japan.
JAPAN ROAD TRIP has branches in Tokyo, Osaka, and Hokkaido. You can pick the branch that fits your plan. Renting a campervan makes it easy to travel anywhere in Japan. That way, you can try all kinds of Japanese foods. Here are 10 Japanese winter foods you must try this season!
Dobin Mush-Kyoto
This Kyoto dish, called Dobin Mushi, has a delicate seafood broth steamed in a small teapot. For example, the chef adds shrimp, chicken, matsutake mushrooms, and sometimes seasonal fish. Then, you pour the clear broth into a small cup. You sip it slowly and enjoy the gentle flavors. In addition, you can eat the ingredients left in the teapot or add them to the broth.
Cultural Tip: “Dobin” means teapot, and “mushi” means steamed. Thus, this dish shows Japan’s love for simplicity and balance. Moreover, restaurants serve Dobin Mushi as part of kaiseki, a multi-course meal that highlights seasonal ingredients.
Buri Daikon-Hokuriku Region
Buri Daikon is a classic winter dish from Japan’s Hokuriku region. It features yellowtail fish simmered with thick slices of daikon radish in a savory-sweet soy-based broth. First, the flavors of the fish and radish meld together during slow cooking, creating a rich and comforting taste. Then, you serve it hot, often with steamed rice, to enjoy the full depth of the dish.
Cultural Tip: “Buri” means yellowtail, and “daikon” is Japanese radish. This dish highlights the Hokuriku region’s love for fresh, seasonal ingredients and warming winter flavors. Moreover, it reflects the Japanese tradition of combining seafood and vegetables for both taste and balance.
Ishikari Nabe-Hokkaido
Ishikari Nabe is a hearty hot pot from Hokkaido, perfect for cold winters. It features fresh salmon simmered with vegetables like cabbage, mushrooms, and tofu in a miso-based broth. First, the salmon releases its rich flavor into the soup, creating a warm and savory taste. Then, you scoop the broth and ingredients into a bowl and enjoy it with steamed rice.
Cultural Tip: Named after the Ishikari River in Hokkaido, this dish highlights local salmon and seasonal vegetables. Moreover, Ishikari Nabe shows the Hokkaido tradition of enjoying warming, communal meals during harsh winters.
Kamo Nanban Soba-Tokyo/Kyoto
Kamo Nanban Soba is a comforting Japanese noodle dish popular in Tokyo and Kyoto. It features buckwheat soba noodles served in a hot broth with tender slices of duck and green onions. First, the duck adds a rich, savory flavor to the broth. Then, you enjoy the noodles and toppings together, often dipping them lightly into the broth for extra taste.
Cultural Tip: “Kamo” means duck, and “nanban” refers to the green onions in the dish. This dish reflects Japan’s love for balancing rich flavors with simple ingredients. Moreover, it is especially popular in winter, providing warmth and comfort during the cold season.
Kiritanpo Nabe-Akita Prefecture
Kiritanpo Nabe is a traditional hot pot from Akita Prefecture, perfect for warming up in winter. It features grilled rice sticks called kiritanpo, which are made by mashing cooked rice, shaping it around skewers, and lightly grilling them. First, the kiritanpo is added to a savory broth with chicken, mushrooms, and vegetables. Then, it soaks up the flavors while you cook, creating a comforting and hearty meal.
Cultural Tip: Kiritanpo is a local specialty of Akita, and “nabe” means hot pot. Moreover, this dish shows Japan’s tradition of using simple, seasonal ingredients to make filling, flavorful winter meals.
Yuba Dishes-Kyoto
Yuba Dishes are a specialty of Kyoto, made from the delicate skin that forms on heated soy milk. Chefs serve yuba fresh, either as sashimi, in soups, or simmered with vegetables. First, the yuba adds a silky texture and subtle flavor to the dish. Then, you enjoy it with light seasonings, soy sauce, or in a gentle broth that highlights its natural taste.
Cultural Tip: Yuba reflects Kyoto’s tradition of vegetarian Buddhist cuisine and careful attention to seasonal ingredients. Moreover, it showcases the Japanese love for simple, elegant flavors and textures.
Oshiruko-Nationwide
Oshiruko is a sweet Japanese dessert enjoyed across Japan, especially in winter. It features soft, sweet red bean paste served hot with mochi (rice cakes). First, the warm sweetness of the beans comforts you on cold days. Then, you bite into the chewy mochi, combining textures and flavors in every spoonful.
Cultural Tip: Oshiruko reflects Japan’s love for simple, warming sweets in the winter. Moreover, it is often enjoyed during New Year celebrations and other seasonal festivals, making it a favorite treat for families and friends.
Imoni-Tohoku Region
Imoni is a hearty taro and meat soup from Japan’s Tohoku region, perfect for autumn and early winter. It typically includes taro root, thinly sliced beef or pork, konnyaku, and vegetables simmered in a soy-based or miso-flavored broth. First, the ingredients slowly release their flavors into the soup, creating a rich and comforting taste. Then, you enjoy it hot, often at riverside gatherings where locals cook and eat together outdoors.
Cultural Tip: Imoni reflects Tohoku’s tradition of communal cooking and seasonal eating. Moreover, it highlights the region’s use of local ingredients and the Japanese love for warm, shared meals during colder months.
Ikameshi-Hokkaido
Ikameshi is a popular Hokkaido dish featuring squid stuffed with rice and simmered in a savory-sweet soy-based sauce. First, the tender squid absorbs the rich flavors of the sauce while keeping its chewy texture. Then, you slice it to enjoy the combination of flavorful squid and soft, seasoned rice in every bite.
Cultural Tip: Ikameshi originated in Hokkaido as a convenient and filling meal for travelers and workers. Moreover, it reflects the Japanese skill of combining seafood and rice to create a dish that is both simple and satisfying.
Shiraae-Nationwide
Shiraae is a traditional Japanese dish made by mixing cooked vegetables with a creamy tofu dressing. Common ingredients include spinach, carrots, green beans, and mushrooms. First, the tofu is mashed and blended with seasonings like miso or sesame to create a smooth, flavorful paste. Then, you toss the vegetables in the tofu mixture and serve it chilled or at room temperature.
Cultural Tip: Shiraae reflects Japan’s love for healthy, balanced meals that highlight seasonal vegetables. Moreover, it is often served in kaiseki or home-style meals, showcasing simple flavors and elegant presentation.
Summary
In this blog, we shared 10 Japanese winter foods that are not yet popular with tourists but are sure to be loved by everyone. There are many more dishes beyond ramen, sushi, and other well-known Japanese foods. If you want us to introduce more foods or help you rent a campervan to try these dishes, you can contact us by mail, WhatsApp, or Messenger.
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