Japan is a one-of-a-kind travel destination when it comes to language, culture and attractions. However, Japanese cuisine can also be a memorable experience. Go beyond sushi, tofu and wagyu beef and give your tastebuds something new to think about. Here are 10 Japanese foods that you definitely won’t find back home!

Yakitori

This traditional Japanese speciality treats delicious black cod (sablefish) to a marinade of white miso before slow-cooking it over hot charcoal. Flaky, moist and oh-so-tasty, this is a fish dish that even those who dislike fish will truly savour!

Namero

With a name that means “plate-licking good”, namero is a beautifully presented dish of raw ingredients that include aji horse mackerel, scallions, ginger, purple-leafed shiso and miso. It’s definitely one-up on tuna salad!

Umi-budo

This Okinawa speciality looks like a mass of green caviar or octopus, but go beyond the unappetising appearance and you will discover the epicurean beauty of umi-budo. The tiny shimmering capsules of this sea vegetable pop in your mouth like caviar to deliver a salty flavour and a munchy texture. Eat with a tasty dipping sauce such as ponzu, which is made from soy and citrus.

Natto

Natto divides the culinary world in two – either you love it or loathe it! Get beyond the pungent stink of these fermented soybeans and pop the slimy brown “yuk” onto your tongue. Said to be full of goodness and a source of longevity, you may want to chicken out and eat it with raw tuna or kimchee, or even stuffed inside doughnuts!

Chirashi-don

Sushi lovers will adore chirashi-don as the name means “scattered sushi” in Japanese. Served as an appetising chopped dish of fresh raw fish, creamy uni sea urchin and red ikura salmon roe on a bed of rice, it is packed with flavour. There is a “proper” way to eat chirashi-don. Mix the rice and fish with soy sauce and wasabi to taste and add pickled vegetables if desired. When most of the fish has been eaten, pour dashi broth over the remainder and eat as a tasty warm soup.

Kabayaki

Eel, anyone? Eel flesh that has been skinned, filleted and immersed in sweet soy sauce and then grilled tastes better than it sounds. The skewered eel takes on an intense smoky flavour with a hint of sweetness as it is grilled. No wonder it’s an old Japanese favourite.

Gindara saikyo-yaki

This Okinawa speciality looks like a mass of green caviar or octopus, but go beyond the unappetising appearance and you will discover the epicurean beauty of umi-budo. The tiny shimmering capsules of this sea vegetable pop in your mouth like caviar to deliver a salty flavour and a munchy texture. Eat with a tasty dipping sauce such as ponzu, which is made from soy and citrus.

Ramen

Adapted from a Chinese noodle dish, ramen is a delicious pot of tasty pork and fish, rich in fat and salt. It not only satisfies the tastebuds but also sends positive messages to the brain which produces endorphins that are associated with feelings of pleasure, positivity and euphoria.

Dojo

Dojo are tiny eels or loaches often simmered in a stew with leeks and burdock. You may prefer the deep-fried variety of dojo senbei – deep fried bones from tiny loach fish!

Takoyaki

Takoyaki – octopus balls – are far tastier than you would imagine, thanks to the centre of gooey octopus that is doctored up with scallions (spring onions) and pickled ginger and moulded into a dough ball. Just a few of these can be as filling as a meal and are best eaten brushed with sweet sauce and sprinkled with nori seaweed.

Take the challenge and see how many of these unique Japanese dishes you can sample during your visit to Japan. Itadakimasu!