16 Japanese Delicacies Worth Flying to Japan for

I have always wanted to visit Japan. I’ve heard from friends who’ve gone that it’s unlike any other place with its advanced technology, neon lights of Tokyo, beautiful nature, and serene temples. As a lover of Japanese cuisine, I crave cozy bowls of ramen and creamy sashimi (thinly sliced raw fish).

But Japan has adventurous dishes that go way beyond your basic sushi rolls or ubiquitous tempura– and I’m not sure I would be brave enough to try some of these wild foods. This list of unique dishes will challenge your taste buds and expand your culinary horizons.

1. Basashi (Raw Horse)

Forget steak tartare—try basashi, Japan’s raw horse meat sashimi that’s sure to turn heads. Served nearly frozen to ensure safety, its melt-in-your-mouth texture and mild flavor pair perfectly with dipping sauces and light garnishes.

While Kumamoto prefecture is renowned for it, this distinctive dish can be found in izakaya pubs throughout Japan.

2. Fugu (Puffer Fish)

Many first learn about fugu from that classic Simpsons episode, but this fish is famous in Japan for its deadly poison. One wrong cut by an unlicensed chef, and it’s game over!

Prized for its subtle flavor, chewy texture, and low-fat, high-protein content, fugu is the ultimate culinary thrill. Shimonoseki is the “Fugu Capital,” but you can find it all over Japan, known by different names.

3. Inago no Tsukudani (Locusts)

Insects as food are a common sight in many parts of Asia, but not as much in Japan. Inago no Tsukudani is a special exception—these ‘hoppers’ are deep-fried and covered in hot sauce, simmered in a sweet soy sauce and mirin (rice wine) mixture, giving them a surprisingly sweet and savory flavor. Inago no Tsukudani is more common in Japan’s mountainous regions like Nagano and Fukushima. 

4. Tarako and Mentaiko (Pollock Roe)

Locals say these aren’t your typical fish eggs. Tarako and Mentaiko have a popping texture that bursts with a salty seafood flavor that’s not fishy at all.  If you’re new to this roe-volution, try Tarako first since it’s milder and lets the natural flavor shine. Mentaiko is often used in a spicy mayonnaise sauce called “Mentaiko mayo.” It’s incredible on sushi, rice crackers, or even grilled vegetables!

5. Shirako (Fish Sperm)

Let’s be honest–eating fish sperm isn’t exactly on most people’s culinary bingo card. Shirako, a Japanese specialty, surprises tourists with its smooth, creamy texture, like a rich, seafood-flavored custard. It’s served in various ways—fried as crispy tempura, rolled in sushi, or steamed in savory egg custard. 

6. Kujira Nabe (Whale Meat)

Here’s another delicacy like no other—Kujira Nabe, a Japanese hot pot dish featuring whale meat. Yes, you read that right. In Japan, whale meat was common on dinner tables, especially after World War II when other meats were scarce.

This dish combines whale meat with another special ingredient – potherb mustard. Kujira Nabe is more common in traditional parts of Japan, so if you’re feeling adventurous, head to places like Ueno or Asakusa in Tokyo.

7. Gyutan (Cow Tongue)

Cow tongue is a common Mexican delicacy that I was shocked to find tastes pretty similar to shredded taco beef with great texture and flavor. Japan has its own cow tongue dish called Gyutan.

Some are hesitant to try it at first, but its tender, juicy flavor quickly wins hearts, making it a Yakiniku (Japanese BBQ) star. Thinly sliced, slightly charred, and dipped in tangy citrus sauce, grilled Gyutan is a flavor party in your mouth!

8. Umi Budo (Sea Grapes)

If there’s one delicacy I want to try, it’s umi budo! Also known as “green caviar,” these plant-based tiny, bright green seaweed spheres cluster like grapes and boast a fresh, salty flavor. Unlike typical seaweed, umi budo’s popping texture makes it a fun sensory experience to eat.

It’s more affordable and sustainable than caviar, and you can enjoy it raw, with sauce, on buttered bread, with seafood, or over rice. It’s a specialty you can find in Okinawa! 

9. Uni (Sea Urchin)

A spikey black sea urchin might not exactly sound appetizing, but crack it open, and you’ll find a bright orange, creamy center—the uni! It has a luxuriously creamy texture and a taste that explodes with umami. 

Popular in the northern Island of Hokkaido, the cold, clean waters there produce some of the most prized uni in the world, with a sweetness that will have you saying it’s “uni-believable!”

10. Shiokara (Salted Fish Guts)

Shiokara is made with seafood (think squid, fish, or sea urchin roe) and their internal organs. Yes, you read that right! But don’t be scared off! This concoction transforms into a thick, brown paste with a deep, umami flavor through a month-long fermentation process with salt and malted rice.

If you’re feeling bold, try a tiny dab of shiokara on a rice cracker—the contrasting textures and the burst of flavor will have you saying “sayonara” (goodbye) to boring snacks!

11. Tororo (Grated Japanese Mountain Yam)

When you grate a mountain yam, it transforms into a sticky, gooey treat called Tororo. You can enjoy it as a side dish or get adventurous and add it to noodles, rice bowls, or even sashimi.

Fun fact: The word “tororo” comes from the Japanese onomatopoeia for something slippery! So, you know exactly what you’re getting into texture-wise.

12. Shirasu Don (Small Sardines Served on Rice)

Imagine a bowl of rice overflowing with little translucent shiny sardines, almost like edible glitter! These baby sardines, called Shirasu, lack the strong fishy taste of larger sardines and are surprisingly mild, slightly sweet, with a mild saltwater flavor and a soft, melt-in-your-mouth texture.

In Kanagawa, where Shirasu is plentiful, it is served raw on rice. Want to add some extra oomph? Top your Shirasu don with shredded green onions or shiso leaves for a pop of color and freshness.

13. Hachinoko (Bee Larvae)

Would you dare to try eating baby bees? This unique Japanese food, known as Hachinoko, might look intimidating but offers a surprisingly delightful mix of sweet, savory, and smoky flavors.

Found mainly in Nagano Prefecture, a region with a rich history of consuming insects as a protein source, Hachinoko is a cherished local tradition that promises a dining experience unlike anything you’ve ever tasted.

14. Kakinoha Zushi (Persimmon Leaf Sushi)

Forget the usual seaweed (nori) wrap. Kakinoha Zushi comes in a persimmon leaf package! Don’t worry, you don’t eat the leaf, but it gives the sushi a subtle, earthy aroma and, believe it or not, has natural antibacterial properties to keep things fresh.

This is perfect for picnics or bento boxes. It’s a grab-and-go sushi that doesn’t need fancy plates or chopsticks.

15. Kusaya (Stinky Dried Fish)

They said Kusaya is definitely a “hold-your-nose-but-maybe-try-it” kind of delicacy that would surprise most people. It’s a fermented fish with a pungent odor and a mellow, savory taste.

Kusaya is a specialty of the Izu Islands, south of Tokyo. It’s a local favorite, especially for brave souls at Japanese pubs. Locals say it’s best paired with sake or beer to help balance the strong flavor.

16. Natto (Fermented Soybean)

Natto, beloved in eastern Japan, including Tokyo, is a breakfast staple much like pancakes are in America. Made from small, fermented soybeans, it forms slimy, stringy strands that stick to your chopsticks. Despite its strong smell, natto has a rich, nutty, savory taste packed with umami. Stir it well to enhance its flavor and texture. 

Hungry? Which would you try first?

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