A traditional Japanese meal contains classic Japanese foods like rice, soup, pickled vegetables, some protein like fish, chicken or other meat and much more. Here’s a detailed guide on what makes a typical Japanese meal. Check it out!
Japan is popular for its unique culture and heritage. And traditional Japanese dishes are also a part of this fascinating culture, which represents the aesthetic beauty and elegant taste of the Japanese.
When the typical Japanese cuisine is largely appreciated all over the world, it is no wonder that their traditional dishes are a few steps ahead in this competition.
The use of fresh, nutritious ingredients and exceptional and remarkable presentation help the traditional Japanese meals to gain this extensive popularity.
Right now, I am here to introduce all of you to a few of those mouth-watering traditional dishes.
Have a look here for the details.
What Is A Traditional Japanese Meal
A traditional Japanese meal is a well-balanced meal with rice, soup, salad, vegetables, and proteins. It’s made up of classic Japanese dishes.
You’ll also be served with sake, tea, or sometimes even beer along with a traditional Japanese meal. And finally, there’s dessert.
In most western cuisines, you are served with multiple courses of food and each course is served separately. Whereas, a traditional Japanese meal is just one course with several dishes served all at once. And then followed with a dessert.
Let’s explore each part of a typical Japanese meal:
Japanese Rice With Nori Tsukudani or Furikake
Any typical Japanese dinner meal consists of rice. There are different types of rice like mugi (rice mixed with barley), or hakumai (steamed rice) or genmai (brown rice).
Japanese rice is usually accompanied with seasoning like furikake, nori which is seasoned seaweed, eggs, sesame seeds, dried veggies.
Pickles are called Tsukemono in a Japanese meal. Tsukemono like pickled cucumber, plum or ginger are served with rice. There are several vegetables and fruits that can be be pickled. What I’ve mentioned are just the most popular ones.
A traditional Japanese meal is incomplete without some hot soup. Two most common Japanese soup options that are included in a typical Japanese dinner meal are dashi-based soup or miso-based soup. Depending on the chef the soup can contain a mix of vegetables and meat, including seafood ofcourse!
Japanese Protein Dish And A Protein Dish Mixed With Veggies
In a typical Japanese dinner meal, you’ll almost always see at least two protein-based Japanese dishes.
One is the primary protein dish which will most probably be a Japanese seafood dish like sashimi or grilled fish. However, you may also see protein dishes like chicken, pork or beef as well.
The second protein-based Japanese dish will almost always be mixed with vegetables like yakiniku donburi – which is basically beef with vegetables.
- Related: Popular Donburi Bowls
You’ll see a heavy serving of vegetables in any classic Japanese meal. These vegetables are usually lightly boiled in dashi broth and served with a dipping sauce like soy sauce.
Beverages are served along with the Japanese meal. Classic Japanese drinks served along with a traditional Japanese meal is hot Japanese tea. Cold tea like mugicha may be served during the summer season. Another common beverage served during traditional Japanese dinner meal is Japanese beer or sake.
There are lots of options when it comes to desserts in Japanese cuisine and unique ones too! Some common Japanese desserts that are served after a traditional Japanese meal are sweet rice cakes, sweet beans, cream puffs, or some fruit dessert.
What is a traditional Japanese dinner?
A traditional Japanese dinner, known as “ichiju-sansai,” typically consists of several small dishes served together to create a balanced and visually appealing meal. Here are some common components you might find in a traditional Japanese dinner:
A staple of Japanese cuisine, steamed white rice is almost always present in a traditional dinner. It is typically served in a small bowl or as a bed for other dishes.
Miso Soup (Miso Shiru)
A soup made from fermented soybean paste called miso, combined with dashi (a Japanese stock) and various ingredients like tofu, seaweed, and vegetables. Miso soup is often enjoyed as a starter.
Grilled Dish (Yakimono)
This can include grilled fish (such as mackerel or salmon), yakitori (grilled skewered chicken), or grilled vegetables like eggplant or mushrooms.
Simmered Dish (Nimono)
A dish prepared by simmering ingredients in a flavored broth. Examples include braised vegetables, simmered tofu, or sweet soy-braised pork belly (known as “buta no kakuni”).
Fresh, raw fish or seafood slices served without rice. Popular choices include tuna, salmon, squid, shrimp, or scallops. Sashimi is often presented as a separate dish or part of a combination platter.
Deep-fried battered vegetables, shrimp, or seafood. Tempura is typically served with a dipping sauce and grated daikon radish.
Japanese pickles made from various vegetables, such as cucumber, radish, or cabbage. They are served as a side dish to add contrast and refreshment to the meal.
Seasonal Vegetable Dish (Sunomono)
Lightly seasoned and marinated vegetables, usually dressed with vinegar or soy sauce. It may include cucumbers, seaweed, or thinly sliced daikon radish.
A savory egg custard dish steamed with various ingredients like chicken, seafood, mushrooms, and vegetables. It has a delicate texture and is often served in a small cup.
Traditional Japanese sweets made from ingredients like rice, beans, or agar-agar. These sweets can vary greatly in taste and appearance, and they are often enjoyed with green tea.
What is a traditional Japanese breakfast?
A traditional Japanese breakfast, known as “asa-gohan,” typically consists of a variety of dishes that are simple, nutritious, and balanced.
Here are some common components you might find in a traditional Japanese breakfast:
Steamed Rice (Gohan)
Just like in other Japanese meals, steamed white rice is a staple of a traditional Japanese breakfast. It is typically served in a small bowl and acts as the centerpiece of the meal.
Miso Soup (Miso Shiru)
Miso soup is a common feature of Japanese breakfasts. It is made from miso paste combined with dashi (a Japanese stock) and often includes ingredients such as tofu, seaweed, green onions, or small fish.
Grilled Fish (Yakizakana)
Grilled fish, such as mackerel (saba), salmon (sake), or dried fish (niboshi), is a popular protein choice for a Japanese breakfast. It is usually served with a squeeze of lemon or a side of soy sauce for added flavor.
Natto is a traditional Japanese dish made from fermented soybeans. It has a distinct aroma and sticky texture. Natto is often eaten with rice and accompanied by condiments such as soy sauce, mustard, or green onions.
Tamagoyaki is a rolled omelet made by layering and rolling multiple thin layers of seasoned beaten eggs. It is typically sweet and savory and can be served as a side dish or wrapped around rice.
Japanese pickles made from various vegetables, such as cucumbers, radishes, or cabbage, are commonly enjoyed at breakfast. They provide a refreshing and tangy flavor to the meal.
Sheets of roasted seaweed (nori) are often included in a traditional Japanese breakfast. They can be wrapped around rice or enjoyed on their own as a source of umami and texture.
Natto rolls (Natto-maki)
Natto-maki are sushi rolls filled with natto and other ingredients like green onions, cucumber, or pickled plums (umeboshi). They provide a convenient and flavorful way to enjoy natto.
Japanese-style Omelet (Dashimaki Tamago)
Dashimaki tamago is a rolled omelet made with a mixture of eggs and dashi stock. It has a slightly sweet flavor and a soft, fluffy texture.
Green Tea (Ryokucha)
Green tea, such as sencha or matcha, is a common beverage served with a traditional Japanese breakfast. It helps cleanse the palate and aids digestion.
It’s worth noting that while these dishes represent a traditional Japanese breakfast, modern Japanese breakfasts may include Western-style elements such as toast, coffee, or cereal. The composition of a Japanese breakfast can also vary depending on personal preferences, regional customs, and the occasion.
What is a traditional Japanese lunch?
A traditional Japanese lunch, known as “hiru-gohan” or “chūshoku,” often consists of a balanced and nourishing meal with a variety of dishes. Here are some common components you might find in a traditional Japanese lunch:
Like in other Japanese meals, steamed white rice is a fundamental part of a traditional Japanese lunch. It is typically served in a small bowl or as a bed for other dishes.
Miso Soup (Miso Shiru)
Miso soup is a staple of Japanese cuisine and is commonly enjoyed during lunchtime. It is made from miso paste combined with dashi stock and can contain various ingredients like tofu, seaweed, vegetables, or small pieces of fish.
Main Dish (Shusai)
The main dish can vary and might include one or more of the following:
- Grilled Fish (Yakizakana): A popular choice for the main dish. Common options include mackerel (saba), salmon (sake), or grilled eel (unagi).
- Teriyaki: Grilled or broiled meat or fish coated in a sweet soy-based glaze, such as teriyaki chicken or beef.
- Tempura: Deep-fried battered vegetables, shrimp, or seafood served with a dipping sauce.
- Donburi: A bowl of rice topped with various ingredients like simmered beef (gyudon), breaded and fried pork (tonkatsu), or raw fish (sashimi) over rice (donburi).
Japanese pickles made from vegetables such as cucumbers, radishes, or daikon are often included in a traditional lunch. They provide a refreshing and tangy accompaniment to the meal.
A simple salad made with fresh vegetables, such as lettuce, cabbage, cucumber, or daikon radish, dressed with a light soy-based dressing or sesame dressing.
Side Dish (Okazu)
Various small side dishes may accompany the main components of the lunch. These can include:
- Nimono: Simmered vegetables or tofu in a flavored broth.
- Gyoza: Pan-fried dumplings filled with minced meat and vegetables.
- Sunomono: Lightly seasoned and marinated vegetables, often dressed with vinegar or soy sauce.
- Chawanmushi: A savory steamed egg custard dish with ingredients like chicken, seafood, mushrooms, or vegetables.
Sushi or Onigiri
Sushi rolls or rice balls (onigiri) can be a part of a traditional Japanese lunch. Sushi may include various fillings like fish, seafood, or vegetables, while onigiri are usually filled with pickled plums (umeboshi), grilled salmon, or other savory ingredients.
Mochi or Wagashi
A small sweet treat like mochi (sticky rice cake) or wagashi (traditional Japanese confections) might be enjoyed at the end of the meal with a cup of green tea.
It’s important to note that the composition of a traditional Japanese lunch can vary depending on regional customs, personal preferences, and the occasion.
Lunches in modern Japan may also include Western-style elements or be more influenced by convenience foods.
Traditional Foods Of Japan
When it comes to talking about traditional Japanese foods or washoku, two famous names will pop up in your head at once.
And they are the famous and well-known sushi and ramen!
Am I right?
However, the fact is, it is actually much more than these two.
Once you start digging further into the world of authentic Japanese food, you will find a wealth of dishes that you might never have heard of before!
So, get ready to discover my top listed 20 classic Japanese dishes.
Let’s start with the renowned sushi.
Sushi, without any doubt, is one of the best-known Japanese foods all around the world.
It is a dish that was born in ancient times.
Sushi is made with pressed vinegared rice and a piece of fresh raw fish or shellfish called neta.
This famous food is now presented in a number of ways and shapes.
There are various types of sushi, including the oval-shaped nigiri sushi topped with seafood, often raw.
Another type is makizushi, rolled with fish and vegetables laid in rice and rolled inside nori.
Sushi is most delicious when eaten with soy sauce and wasabi. But if you don’t like wasabi, you can eat it only with soy sauce.
This special food has a special way to eat. Let’s learn it now.
When dipping it in soy sauce, you should turn it over and take the soy sauce to the neta, not to the rice itself.
It is to prevent the rice from sucking up too much soy sauce, which can erase the original taste of the neta.
Some sushi restaurants even serve Edomae sushi. They follow the traditional Edo style while making them.
If you want a pure Japanese feel, sushi is a must-try food for you.
- Related: Types of Fish Used To Make Sushi
Gohan or Steamed Rice
Though it seems so simple as a dish, it is still the staple food in Japan, without which no meal is complete.
From traditional Japanese breakfast meals to late-night meals, steamed rice is a mandatory item. You can say it is one of the Japanese signature dishes.
The Japanese name for steamed rice is Gohan, which literally means meal.
For making steamed rice, you need to look for polished and short-grain rice (hakumai).
For that, you can consider Calrose short-grain rice, Japonica rice, or sushi rice.
This steamed rice must be cooked properly with the attention and proper care that it deserves.
The cooked rice is meant to be a little sticky to make it easier to eat with chopsticks.
Sashimi is another must-try Japanese dish, which is almost similar to sushi but without rice.
The term sashimi denotes any thinly sliced raw food.
So, it is not only limited to raw fish but also includes raw beef (gyuu-sashi), chicken (tori-zashi), horse (basashi), and seafood.
Most of the popular varieties are maguro, tuna, mackerel, salmon, and sea bream. You can also try uni, clams, or sea urchin, or salmon roe.
Sashimi is usually eaten with soy sauce for extra flavor. You can also add wasabi to the top of the sashimi for extra punch, but it is not required all the time.
Some certain varieties, like horse mackerel, are served with ginger instead of wasabi.
Tempura is a famous Japanese food, which is my personal favorite.
This is a dish where seafood, vegetables, or meat are covered in batter and then deep-fried in oil.
The batter usually contains flour and egg.
However, some tempura restaurants have their secret recipes for the batter.
Tempura is generally eaten after dipping it in a special sauce called tentsuyu.
This special sauce is made by mixing and cooking kombu or dried bonito, mirin, and soy sauce at the ratio of 4:1:1.
Tempura is eaten with a dipping sauce in the Kanto region around Tokyo, while in the Kansai region around Kyoto and Osaka, it is eaten with flavored salt.
While some tempura can get oily, the high-quality ones have the perfect balance of oil and flavor.
If you prefer to enjoy a more refreshing taste, you can add grated radish or ginger with it.
Unagi or Grilled Eel
What is a Japan trip without trying an unagi dish?
The Japanese word unagi means freshwater eel. It is an all-time popular Japanese dish.
From the early 17th century, unagi has been an inexpensive and common meal in Japan due to its abundance in streams and rivers.
However, nowadays, its status as a scarce delicacy can be blamed on Japan’s uncontrolled appetite for this fish.
This delicious fish is traditionally eaten grilled and coated with sweet and salty tare sauce.
Besides, you will find a number of unagi dishes, including kabayaki unagi, where the unagi is put on spears and grilled with a special sauce containing soy sauce, mirin, sugar, etc.
These unagi dishes are so flexible. You can have it on its own or with rice.
Unagi is said to increase energy and vitality. It is also good for digestion.
Hence, you can eat it as a remedy for midsummer fatigue on the Day of the Ox.
Now, let’s discover different Japanese noodle items.
Soba or Buckwheat Noodles
Soba is a noodles dish made from buckwheat flour that has been eaten in Japan for centuries.
This dish was popularized in Japan during the Edo period.
Soba has an extended thin shape and firm texture. After boiling in hot water, it is served in a hot broth or sometimes chilled with a dipping sauce.
This delicious broth is made from dried bonito or kombu broth, seasoned with mirin and soy sauce.
It is not only palatable but also has a great food value. Eating soba can correct your nutritional deficiency.
If you like noodles, this dish can surely bring a satisfying smile to your face.
Udon or Wheat Noodles
Here comes another famous Japanese noodles dish, which is udon.
A noodles lover will definitely love it.
These thick wheat-flour noodles are said to have been introduced to Japan from China about 800 years ago. However, the appeal of this noodles dish is not over yet.
Nowadays, udon is considered a hearty and inexpensive lunch option.
Udon dishes don’t usually contain many noodles. It is so filling that only a small quantity will be enough for your lunch or dinner.
Three famous regional varieties of udon noodles are inaniwa udon from Akita in northern Japan, sanuki from Kagawa prefecture in southwest Japan, and kishimen udon from Nagoya in central Japan.
Like soba, udon can also be eaten hot or cold and customized with a wide range of toppings such as tempura flakes, raw egg, and spring onion.
Generally, it is eaten as a soup dish made from dashi, soy sauce, and mirin broth.
You can also eat it as dipping noodles where the soup and the noodles are served in different bowls.
Ramen is a popular dish all around Japan.
The concept of ramen is so simple; some boiled wheat noodles are served in a variety of different flavored soups with a wide range of toppings.
However, this simple concept will leave a huge space for you to do a number of experiments with this popular dish.
You will find instant ramen packets in supermarkets all over the world.
But if you wanna try this dish wholeheartedly, you should head to any of the ten-thousand-plus local restaurants across Japan.
They prepare it with fresh wheat noodles, rich broths (miso, salt, and soy), and delicious quality toppings.
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Yakitori or Grilled Chicken Skewers
Unlike all other traditional Japanese foods, yakitori has only been eaten since around the mid-17th century. The reason is eating meat was restricted in Japan for several centuries.
Anyway, yakitori is a dish where chicken is cut into small pieces, lightly seasoned with salt, and then grilled, placing on a bamboo skewer.
Every part of the chicken is utilized for making yakitori, from the breast, thigh to the liver, heart, and even the chicken comb.
It is one of the popular Japanese dinners after work, especially for people who want a cheap and relaxed meal after a tiring day.
This famous dish is also a great option for a night out with friends as it is available in most casual restaurants in Japan.
Besides, if you go to a Japanese festival, there is a high chance that you will find the food stalls selling this classic dish.
- Related: Difference Between Saimin And Ramen?
Onigiri or Rice Balls
You might have heard of onigiri or rice balls before.
You can find these rice balls, the savior of many starved employees, in the selves of every convenience store.
It is by far the most convenient option for a meal on the go.
Actually, this was the case around 2000 years ago, when laborers and fishermen carried pressed rice balls with them.
The present form of onigiri dates back to the Edo Period when the edible nori seaweed wrapping was introduced.
Inside the onigiri, you will usually find bonito flakes, pickled plum, kelp, or more modern additions such as teriyaki chicken.
To discover all the flavors, you have to buy rice balls from convenience stores or supermarkets.
I can suggest a restaurant in Tokyo named Onigiri Asakusa Yadoroku that has received a Michelin star for its exquisite rice balls.
Sukiyaki is a Japanese hot pot dish that goes great with rice and will warm you from the inside out during chilly winter days.
It is prepared with several ingredients, such as thin slices of beef, green onions, tomatoes, mushrooms, other vegetables, and tofu.
All the elements are cooked in a shallow iron pot with sukiyaki broth made from soy sauce, sugar, and mirin.
If you want to have the traditional taste, you have to dip the meat and vegetable into a bowl of beaten eggs.
Sukiyaki is now made both at home and in restaurants in this country.
But it became prevalent after the lifting of the centuries-long ban on eating meat during the Meiji period.
This dish is also an excellent way to enjoy Japan’s immensely rich and tender wagyu beef.
Any Japanese person might tell you that this grilled, fried dish is a mouth-watering Japanese pancake or something like that.
However, that doesn’t describe it quite fully.
Generally, cabbage is mixed with egg and flour batter and then fried, but the word Okonomiyaki literally means ‘grilled as you like it,’ which definitely makes it on the list of must-try Japanese dishes.
Hence, as the name suggests, there are no set rules for this dish. You can add anything.
The commonly used ingredients are shrimp, green onions, vegetables, beef, cheese, and egg.
You can also use pork belly or kimchi if you wish.
This dish is typically served with a topping of dried bonito fish flakes, mayonnaise, and special okonomiyaki sauce.
Tofu, a staple of Japanese cuisine, is a good source of protein.
This food became popular in Japan when eating meat was banned for several centuries.
Still, now it is popular in Japanese Buddhist temples, where the monks prefer to eat vegetarian food.
Tofu is an important ingredient of their vegetarian meal shojin ryori, and it is considered a great replacement for meat.
Its another name is bean curd. Tofu is made from curdled soy milk. The resulting curds are pressed into solid white blocks of varying softness.
You will find tofu in various forms: soft tofu, firm tofu, deep-fried tofu, freeze-dried tofu, and fermented tofu.
It is a versatile food item that can be eaten on its own or used in a variety of sweet and savory dishes.
Miso soup is another staple in the Japanese diet, which you can find on their daily menu for breakfast, lunch, and dinner.
From teishoku set meals to high-end kaiseki cuisine, it is found everywhere in between.
This soup is renowned for its great taste and health benefits and is conventionally enjoyed with other side and main dishes.
It is made with dashi (a mixture of bonito and kelp) soup stock, tofu, miso paste, and green onions.
Different types of miso vary in saltiness and flavor. The four main categories are white, red, barley, and blended.
There are hundreds of regional varieties of miso soup, from plain soups with just seaweed and tofu to ones with crabs and a variety of vegetables.
This famous soup is served at most Japanese restaurants in varying price ranges.
Therefore, be sure to enjoy a bowl of authentic miso soup when you are in Japan.
Leaving Japan without trying tonkatsu! It can rarely happen.
Though this traditional food of this country is actually of European origin, the Japanese have modified it their own way.
The present version was invented at a Tokyo restaurant called Rengatei in the year of 1899.
It is a classic Japanese dish, where deep-fried breaded pork cutlets are served with rice and shredded cabbage.
To make it more delicious, most of the time, tonkatsu is topped with tonkatsu sauce.
This special sauce tastes sweet and tangy and quite similar to barbecue sauce, which is actually a mixture of soy sauce, ketchup, Dijon mustard, and Worcestershire sauce.
Oden is another Japanese hot pot dish, which started in the Muromachi Period as a stewed tofu dish.
This dish is traditionally eaten in fall and winter to bring comfort during the chilly winter weather.
Though it started as a simple dish, nowadays, various ingredients are added to the bone-warming oden broth, such as potatoes, fish cakes, daikon radish, boiled eggs, and other vegetables.
Another popular option is ganmodoki, a hearty mixture of vegetables and tofu that is made into a circular shape.
Then they are simmered for several hours to infuse all the ingredients with the flavor fully.
The rich-yet-mild oden broth typically consists of dried kombu (kelp) and dried bonito (skipjack tuna) flakes.
There are restaurants and food stalls that specially sell oden, but you can even find it in the convenience store during the fall and winter months.
In Akihabara, Tokyo, oden is even sold in cans in vending machines.
Be sure to taste this iconic dish during your Japan trip!
This time, I will talk about a famous Japanese dessert.
The traditional confectionery or sweets are the jewels of Japanese food culture.
In the Edo era, these sweets were served with matcha green tea at traditional tea ceremonies.
And those sweets have evolved into ornate delicacies with time.
The category of this wagashi is pretty broad, and now they are served with tea in Japan.
They started as a basic creation of mochi (a glutinous pulp made from steamed and crushed rice) that was filled with nuts.
Nowadays, the most common types of wagashi include dorayaki (an anko pancake sandwich), taiyaki (a fish-shaped pancake filled with anko or custard), namagashi (beautifully hand-molded rice flour and anko sweets), and daifuku (mochi bites with various fillings).
Like its heavenly taste, the look is also very eye-catching as different food colors are used to make them vibrant and colorful.
- Related: Is Mochi Healthy?
These traditional Japanese pickles have been eaten in Japan since prehistoric times.
This pickle is made with a wide variety of ingredients. Typically picked elements are vegetables like eggplant, daikon radish, and fruits like ume plum.
Tsukemono has a brighter color, which not only adds a visual appeal to the meal but also it has a great food value.
You may know this food as octopus balls, but their true name is takoyaki.
These delicious dumplings with octopus meat are one of Japan’s most popular street dishes.
The distinctive ball shape is achieved by using a special pan, where you can see rows of half-spherical molds. These molds are filled with bite-sized octopus meat and a unique savory batter.
Flipping the batter at the perfect time to get the proper shape takes some skill.
Six balls are usually served in a takoyaki dish with the toppings of mayonnaise, dried seaweed, katsuobushi bonito flakes, and a special takoyaki sauce.
I am talking about traditional Japanese foods, but Kaiseki will not come; it cannot happen.
That’s why I have decided to wrap up this writing with this.
Well, you can see kaiseki as a type of multi-course haute cuisine meal rather than a food.
This fine-dining style originated from the courtly culture of imperial Kyoto in the 16th century.
At that time, visiting dignitaries and samurai were treated to a series of seasonally-themed small dishes to accompany traditional tea ceremonies.
Now, this traditional-style has found its way into restaurants, where diners can enjoy around 12 to 20 dishes featuring a typical kaiseki meal.
Those small dishes are crafted perfectly with the utmost precision and attention.
You shouldn’t miss this elaborate meal while visiting Japan if you are a foodie at heart.
Okay, let’s conclude it here.
How to sit at a traditional Japanese dinner?
When participating in a traditional Japanese dinner, there are specific customs and etiquette to follow, including the proper way to sit.
Here’s a general guide on how to sit at a traditional Japanese dinner:
- Seiza: The traditional way to sit in Japan is called “seiza.” Seiza involves kneeling on the floor with the legs folded underneath the body, sitting on the heels. It is a formal sitting position often used during traditional ceremonies and formal occasions. However, seiza can be uncomfortable for those not accustomed to it, so some flexibility is allowed, especially in more casual settings.
- Use a Cushion or Tatami Mat: To make sitting on the floor more comfortable, you can use a cushion or sit directly on a tatami mat. Cushions called “zabuton” provide padding and support for your legs and feet. If sitting directly on a tatami mat, make sure it is clean and free from shoes.
- Straighten Your Back: When sitting, it’s important to maintain good posture and keep your back straight. Sitting up straight shows respect and attentiveness.
- Fold Your Legs Neatly: As you sit in seiza or a modified seiza position, make sure your legs are folded neatly underneath your body. The tops of your feet should rest flat on the floor or cushion, and your knees should be close together.
- Keep Hands on Your Lap: Rest your hands gently on your lap or place them palms-down on your thighs. Avoid fidgeting or placing your hands on the floor or table.
- Observe Others: If you are unsure of the specific seating arrangement or sitting style, observe the host or others around you and follow their lead. Pay attention to their posture, leg position, and overall behavior.
- Be Mindful of Space: Traditional Japanese dining often involves sitting closely together, so it’s important to be mindful of your space and respect the personal space of others. Avoid stretching out or crossing your legs into someone else’s space.
Remember that these guidelines are for more formal or traditional settings. In casual or modern dining situations, sitting on chairs or cross-legged on the floor with a low table (known as “zabuton” style) may also be acceptable.
It’s always a good idea to adapt and respect the customs of the specific occasion and follow the lead of your hosts or other guests.
By this time, you have had a vast idea about traditional Japanese meals.
These delicious dishes are not a tale of one or two days.
If you dig deeper into the history of Japanese cuisine, you can understand that they had to go through a lot of reforms to come to this present state.
You can spend a decade traveling to Japan but never fully conquer their cuisine.
But you can make a start with the famous 20 Japanese traditional dishes mentioned above to discover your new favorite.
Lastly, happy eating.
Typical Japanese Meal: FAQs
What does Gochisousama mean?
Gochisousama deshita, or more casually Gochisousama is used in japan after finishing the meal. It literally means “It was a great deal of work (that means preparing the meal). So, you can interpret it in Japanese as “Thank you for the meal. It was a feas
Why do Japanese eat so much rice?
Rice is the staple food and their number one source of carbohydrates in Japan. Japanese people eat rice daily, and it is an essential food for their breakfast, lunch, and dinner menu. The notable thing is, it is cooked without any butter or salt. Therefore with rice, Japanese people can keep their slim figures.