The Legacy of a Culinary Institution

Tsukiji’s history as a marketplace dates back to the Edo period (1603-1867), but its modern identity was forged in 1935 when it became Tokyo’s central wholesale market. For over 80 years, the inner market operated as the world’s largest fish market, handling over 2,000 tons of marine products daily. While the wholesale operations relocated to Toyosu in 2018, Tsukiji’s soul remains vibrantly alive in its Outer Market—a labyrinth of approximately 400 shops and restaurants that continue to serve both professionals and food-loving visitors with uncompromising quality and tradition.

Caede’s Historical Perspective:
“Walking through Tsukiji today, you’re experiencing layers of Tokyo’s culinary history. The market’s rhythm—early morning freshness, midday bustle, afternoon reflection—still follows traditions established generations ago. What’s remarkable is how seamlessly Tsukiji has evolved while maintaining its essential character. For those interested in seeing the modern wholesale operations, I recommend visiting Toyosu Market, but understand that Tsukiji offers something different: the living, breathing retail and dining culture that grew around the wholesale heart.”

The Tsukiji Outer Market Experience

Today’s Tsukiji is a culinary wonderland stretching across narrow lanes where every sense comes alive. The air carries competing aromas of grilling seafood, simmering broths, and fresh produce. The visual spectacle includes perfectly arranged seafood displays, colorful kitchenware shops, and chefs working with focused precision. The sounds of sizzling pans, vendor calls, and satisfied customers create a symphony of market life that feels both timeless and immediately present.

Must-Experience Categories:

Fresh Seafood Stalls:

• Sashimi and sushi-grade fish cuts
• Live shellfish and seasonal specialties
• Prepared seafood snacks for immediate enjoyment

Specialty Food Shops:

• Japanese kitchen knives and cutlery
• Traditional tableware and cooking utensils
• Dry goods, teas, and specialty ingredients

Restaurants and Food Stalls:

• Sushi restaurants with market-fresh ingredients
• Tamagoyaki (Japanese omelet) specialists
• Seafood donburi (rice bowls) and grilled items

Caede’s Market Strategy:
*”Arrive hungry and curious! Start with a morning visit (around 9 AM) when the market is lively but not overwhelmingly crowded. Begin with a light breakfast—perhaps some fresh oysters or tamagoyaki—then explore the shops before lines form at popular restaurants. Save your main meal for late morning when you’ve worked up an appetite. Don’t just follow the main lanes; the smaller side alleys often hide the most authentic gems. For comparison with other Tokyo food markets, consider visiting the less-touristy Ameyoko Market in Ueno.”*

Frequently Asked Questions

Iconic Tsukiji Experiences

Sushi Breakfast Tradition
Starting your day with sushi at Tsukiji remains a beloved ritual. The market’s sushi restaurants source directly from nearby suppliers, ensuring exceptional freshness.

Tamagoyaki Alley
Discover multiple shops specializing in Japanese rolled omelets—each with their own secret recipe and cooking technique passed down through generations.

Knife Shopping
Tsukiji’s knife shops offer everything from affordable professional-grade knives to hand-forged masterpieces, with knowledgeable staff who can explain proper care and use.

Seasonal Specialties
Depending on the season, you might find fresh uni (sea urchin) in spring, fatty salmon in autumn, or special holiday preparations in winter.

Caede’s Culinary Recommendation:
“Don’t limit yourself to sushi! Some of Tsukiji’s most memorable experiences come from trying lesser-known specialties: the incredibly rich ankimo (monkfish liver), perfectly grilled scallops with butter, or a simple but exquisite bowl of kaisen don (seafood rice bowl). For premium tuna experiences, some shops offer tasting comparisons of different tuna cuts—a fascinating education in sushi appreciation. After Tsukiji, consider exploring Tokyo’s other culinary neighborhoods like Shinjuku’s Omoide Yokocho for completely different atmosphere and flavors.”

Practical Visitor Information

📍 Access:

• Tsukiji Station (Tokyo Metro Hibiya Line) – Closest to market center
• Tsukijishijo Station (Toei Oedo Line) – 2 minute walk to market
• Shimbashi Station (JR Lines) – 15 minute walk through interesting neighborhoods

⏰ Market Hours:

• Most shops: 6:00 AM – 2:00 PM (varies by store)
• Restaurants: Typically 7:00 AM – 3:00 PM
• Best visiting time: Weekday mornings 8:00 AM – 11:00 AM
• Closed: Most shops close on Sundays and some close Wednesdays

💡 Essential Tips:

• Bring cash—many smaller vendors don’t accept credit cards
• Wear comfortable, closed-toe shoes (market floors can be wet)
• Carry tissues or a handkerchief as napkins aren’t always provided
• Be respectful when taking photos—ask permission at smaller shops
• Learn basic Japanese phrases for ordering: “kore kudasai” (this please), “arigatou gozaimasu” (thank you)

Cultural Significance and Etiquette

Tsukiji represents more than just commerce—it embodies Japanese values of craftsmanship, seasonality, and respect for ingredients. When visiting:

Respect the Working Environment:

• Stay aware of delivery carts and working professionals
• Don’t block narrow passages while photographing or browsing
• Follow designated walking paths and directions

Appreciate the Craft:

• Observe how vendors handle and present their products
• Notice the precision in knife work and food preparation
• Appreciate the seasonal awareness in product selection

Participate Respectfully:

• Queue properly at popular stalls and restaurants
• Dispose of waste in designated areas
• Enjoy food promptly after purchase, especially perishable items

Caede’s Cultural Insight:
“What makes Tsukiji special is witnessing shokunin spirit—the artisan’s dedication to their craft. Whether it’s a knife sharpener perfecting an edge, a fishmonger selecting the exact cut for a customer, or a tamagoyaki chef executing the same roll hundreds of times daily with consistent excellence, this commitment to mastery is what truly defines Japanese food culture. For deeper understanding of Japanese culinary traditions, consider joining one of our Japanese cooking classes or food tours.”

Seasonal Highlights

Spring (March-May):

• Cherry blossom season brings special limited-edition products
• Fresh bamboo shoots and spring vegetables appear
• Increasing variety of shellfish as waters warm

Summer (June-August):

• Brightly colored summer fruits and vegetables
• Cooling dishes like hiyayakko (chilled tofu)
• Festivals and special events in the market area

Autumn (September-November):

• Mushroom varieties and autumn seafood specialties
• Seasonal fish like sanma (Pacific saury)
• Preparation for year-end holiday cooking

Winter (December-February):

• Osechi ryori (New Year’s food) ingredients and preparations
• Warming dishes and hot sake offerings
• Citrus fruits and root vegetables peak

Shopping Guide: What to Bring Home

Perishable Souvenirs:

• Vacuum-packed smoked or dried fish
• Special grades of nori (seaweed)
• Tsukuji pickles and preserves

Non-Perishable Items:

• Japanese kitchen knives (ensure checked luggage for flights)
• Traditional tableware and serving pieces
• Specialty cooking ingredients and seasonings
• Market-themed souvenirs and kitchen textiles

Caede’s Souvenir Recommendations:
“For truly unique Tsukiji souvenirs, consider a professional-grade vegetable peeler (they’re remarkably better than standard ones), high-quality dried bonito flakes for making dashi, or beautifully crafted chopsticks. Many shops will pack knives for safe travel. Remember that some food items may have import restrictions—check your home country’s regulations before purchasing fresh or preserved seafood products.”

Beyond the Market: Exploring Tsukiji Area

Tsukiji Honganji Temple
This unique Buddhist temple with Indian architectural influences offers peaceful contrast to the market’s energy.

Hamarikyu Gardens
Traditional Japanese gardens with tidal ponds, located just across the river—perfect for post-market relaxation.

Ginza District
Luxury shopping and dining area within walking distance, offering completely different but complementary Tokyo experience.

Tsukiji Fish Market Heritage
Several locations preserving the history and artifacts of the original wholesale market.

Caede’s Perfect Tsukiji Day:
“Start with an early market visit for breakfast and exploration, then walk to Hamarikyu Gardens for peaceful tea at the waterside teahouse. From there, take the water bus to Asakusa for afternoon temple visits, or walk to Ginza for shopping and dinner. This combination captures both traditional and contemporary Tokyo in one seamless experience.”

Sustainability and Future Evolution

Tsukiji continues to adapt while maintaining its essential character:

Environmental Awareness:

• Increasing use of sustainable seafood sources
• Reduction of plastic waste in packaging
• Emphasis on seasonal and local products

Cultural Preservation:

• Support for traditional food crafts and techniques
• Educational initiatives about Japanese food culture
• Balance between tourist accessibility and local utility

Community Integration:

• Continued service to professional chefs and local residents
• Events connecting market vendors with food enthusiasts
• Maintenance of Tsukiji’s unique neighborhood character

Caede’s Final Reflection:
“Tsukiji Market represents something increasingly precious in our globalized world—a living, evolving cultural institution that maintains deep roots while embracing necessary change. It’s a place where you can taste history in a piece of perfect sushi, witness generations of craftsmanship in a knife maker’s shop, and feel the rhythm of a city through its daily food rituals. More than just a destination, Tsukiji offers a genuine connection to Tokyo’s culinary soul—a reminder that great food cultures are built not just on excellent ingredients, but on the human relationships, traditions, and daily practices that transform those ingredients into shared experiences. Whether you’re a serious food enthusiast or simply curious about Japanese culture, Tsukiji welcomes you to taste, explore, and participate in one of Tokyo’s most authentic and delicious traditions.”

Your Japan Tour

As seasoned Japan experts, we create perfect Japan package tours including destinations like food markets in Japan. Check out our group tours and private tours, or contact us to start planning your unforgettable holiday to this fascinating country full of once-in-a-lifetime experiences, culture, history, nature, and delicious food!

Health Benefits

While fermentation was mainly used as a way to preserve food worldwide for a long time, the health benefits that come with eating and drinking fermented products have only been recently become widely known. Nowadays, it is becoming more and more clear how our gut bacteria influence many processes in our body like our immune system, metabolism, and even brain chemistry and thereby mood.

If we don’t have a healthy gut microbiome, we will feel tired, gain weight easily, and become more prone to depression. The good news is that we can improve our gut microbiome by eating the right things, and that includes fermented foods. This is because fermented foods contain many probiotic bacteria that are added to your gut flora once you ingest them. Staying healthy on your Japan tour is not difficult at all, due to various fermented products being available on every corner of the street in Japan.

Fermented Japanese Foods

From what we know, the history of fermenting foods in Japan dates back to at least the 8th century, during which something called narezushi was introduced from Southeast Asia to Japan. Narezushi is fermented fish that is pickled with rice for months, and it was a very valuable food back in the days because of the amount of skill it took to do the process correctly and the scarce ingredients that were used.

It became a lot easier to produce fermented food once the reproduction method of the seed that can produce koji mold was discovered in the medieval time. This mold was at the basis of mass production of consumables such as sake, miso, and soy sauce.

Miso

Miso is a thick paste that is produced with soybeans or other legumes as its base. It has a very pungent aroma and flavor, and it comes in all kinds of hues that all taste different. The taste is determined by the type of bean and mold that were used and the length of fermentation.

It is usually used as a base for soup, most foreigners are familiar with miso soup if they have ever eaten at a Japanese restaurant, but there are other ways to eat it as well. Miso is chockful of umami flavor and thus goes well with sake. It is sometimes served with a glass of sake in a small amount on the side. It can also be used as a marinade for other dishes and as a flavorful topping. Sometimes miso is used to pickle other foods such as vegetables.

Natto

Not very loved by most foreigners because of its incredibly pungent smell and its thready stickiness, it is often loved by those who grew up with the flavor and because of its great health benefits. The bacteria used to ferment the natto soybeans come from rice straw, and it is incredibly nutritious. Natto is said to help with the prevention of strokes, and it contains vitamins K and B.

In Japan, natto is often eaten on top of rice with a raw egg as a breakfast food. Very rich in proteins, this is a great way to start your day. It can also serve as a topping for salads and pasta, and it is one of the most popular maki-style (seaweed on the outside) sushi rolls.

Katsuobushi

Anyone who is familiar with dishes like takoyaki or okonomiyaki will know the rich, smokey flavor of bonito flakes, or katsuobushi, that comes as a topping together with seaweed sprinkles, ginger, and mayonnaise. These paper-thin, pink flakes are produced by boiling the bonito’s meat and then removing the skin and fat. The resulting filets are smoked and dried a few times, cultured with mold for 2 weeks, and then cleaned and dried. What is left in the end is a very hard slab of fish filet with a very low water content that can be shaved.

Besides being used as a topping for takoyaki, okonomiyaki, and other dishes, katsuobushi is also used as the main ingredient for dashi, a fishy, light stock that is the base for almost any sauce or flavoring used on Japanese food.

Umeboshi

Another dish in Japanese cuisine that tends to divide people into lovers and haters besides natto, is umeboshi. These wrinkly, dark-orange pickled plums have a very strong salty-sour flavor that you have to be mentally prepared for if you are trying them for the first time. They are also not eaten in great quantities, usually, people only eat one at a time.

Plums that are harvested in June are pickled with salt, which promotes the growth of lactic acid bacteria that in turn prevent nasty stuff from growing on the plums. After pickling for about 6 weeks and drying for a day or 5, they are ready to be eaten.

The easiest way to find and try umeboshi when you are in Japan is to go to the nearest convenience store and buy the onigiri with umeboshi as a filling. You can also find it in some (alcoholic) drinks, just like you can find an insect in some bottles of tequila. Pre-made bento boxes also sometimes have rice topped with some sesame seeds and a single umeboshi for flavor and health, as it apparently calms down an upset stomach as well.

Japanese Pickles

Japanese sure do love their pickled vegetables, and they come in many varieties. Vegetables are pickled in for example vinegar, miso, or salt, and because they can be pickled with various different ingredients, all pickles have different flavors. The vegetables that are often used are daikon, cucumber, and eggplant.

Pickles are usually eaten as a side dish to accompany a traditional Japanese meal for either breakfast, lunch, or dinner. Side dishes are an integral part of Japanese cuisine, as they help you feel full quicker so it is easier to stick to the rule of eating until you are 80% full to avoid weight gain. Furthermore, pickles are a great accompaniment to sake, shochu, or beer as their umami flavor greatly complements these alcoholic beverages.

Fermented Japanese Drinks

Perhaps the most famous fermented Japanese drink is sake. Often called rice wine, its production process is actually closer to that of beer. Fermentation is an important part of the process when brewing sake; after milling, washing, soaking, and steaming the rice, the fermentation process is started by putting the prepared rice and koji mold together. After that, the product still needs to be pressed, filtered, and then pasteurized to become drinkable. Even then, it is usually still stored for around 4/5 months to let the taste mellow out.

A lesser-known typically Japanese fermented drink is amazake, a sweet drink that is related to sake but doesn’t contain any significant amount of alcohol. Amazake is produced from the leftover of sake (sake kasu) production mixed with rice and water. It is a favorite around New Year’s celebrations and other winter festivals because the usually warm drink is supposed to help you stay warm and comfy, but also in the warm summer months, people like to drink a cup of cold amazake to give them stamina.

Amazake is great for weight loss, sleep quality improvement, and supposedly works well as a hangover cure. But wait, there is more! The sweet beverage also helps with hair growth and problems associated with skin aging; it is a real superfood.

Your Japan Tour

Japan tour including guides that can tell you all about Japanese food, culture, and history. Also if you want to arrange a visit to places related to food production or fermentation, we can help you with that. Contact us to start planning your unforgettable holiday to this fascinating country full of once-in-a-lifetime experiences, culture, history, nature, and delicious food!

Wasabi in the History of Japan

Wasabi was a wild plant like many other herbs. As it is a plant that has a pungent smell and stimulates the senses, it is assumed that it was once used as a medicinal plant. The word ‘wasabi’ was found in a 6th-century Japanese book. This is considered to be the oldest mention of wasabi in Japan. Historical documents show that in 1221, at the time of the emperor’s enthronement, wasabi was offered to the emperor. In the 14th century, wasabi became a spice to accompany dishes, consumed as it is now.

In the Edo period, the 1st Tokugawa shogun greatly appreciated the taste of wasabi. And because the leaf shape of wasabi resembles the coat of arms of the Tokugawa family, the Tokugawa shogunate put the wasabi culture under its protection.

The pungent taste of wasabi has a role in protecting food from rotting. So with the increase in the consumption of sushi and soba (buckwheat noodles) during the Edo period, wasabi became popular all over Japan. This is the time when wasabi consumption increased significantly.

How is the Root Used

It is the root of the wasabi grass that we create the wasabi paste from. The wasabi root is grated with a special grater. Compared to wasabi from a tube, the pungent taste of fresh wasabi is less pronounced and the flavor is better. As the wasabi root can only be kept for 2 to 3 weeks in the refrigerator, most people prefer to buy wasabi in a tube.

We can also eat the flowers, leaves, and stems of the wasabi plant. There are several recipes, and this is the simplest one. Cook the wasabi plant parts in boiling water and eat them with a little soy sauce. The flowers and leaves can also be eaten as tempura (fritter).

In wasabi farms and in the regions where wasabi culture is active, we can find many wasabi-derived foods. Examples are wasabi salt, wasabi ice cream, wasabi mayonnaise, wasabi pancakes, etc. If you are traveling in Japan, we advise you to try some wasabi treats!

Your Japan Tour

If you are thinking about making a trip to Japan, as seasoned Japan experts we can help you create your perfect Japan tour. Including expert guides who can add to your holiday with their extensive knowledge on topics such as local food and Japanese culture. Contact us to start planning your unforgettable holiday to this fascinating country full of once-in-a-lifetime experiences, culture, history, nature, and delicious food!

Origins of Japanese Tea

In China, the history of green tea goes back to 2700 BC: the Chinese drank it as a medicine. Green tea seeds were introduced to Japan in the 8th century by monks who were sent to China to study their culture and politics, which were much more advanced than in Japan at that time. In the chronicle “Nihon Koki (日本後紀)”, a text on the history of Japan that was written in the early Heian period in the 8th century, it is said that tea grown and brewed from seeds brought from China by a monk was offered to Emperor Saga. This is the oldest account of green tea in Japan. However, tea being precious, it was reserved for high-ranking people only.

Development of Green Tea in Japan

It is said that the Japanese began to drink tea in the Kamakura period in the 12th century. The monk Ei-Sai (栄西, founder of the Rinzai branch of Japanese Buddhism, 1141-1215) wrote the first work on the cultivation process and benefits of green tea in the early Kamakura period. According to this text, the tea leaves were crushed, then hot water was poured over them before drinking: the process is similar to making matcha but the treatment of the leaves was different and therefore not as good.

Ei-sai sent the tea seeds to Myoe, a monk in Kyoto who sowed them to create the first tea field in Japan. Gradually, drinking green tea became common among monks as well as samurai to maintain social relations: the latter organized a kind of “tea ceremony” to show their guests the valuable accessories from China needed to prepare the tea.

Japanese Green tea at Uji,Kyoto

The region of Uji in Kyoto was particularly suitable for tea cultivation due to its topography and climate, and green tea cultivation was encouraged by the Ashikaga Shogun. Uji is still known for tea cultivation today. The green tea produced in Uji was already of excellent quality at that time.

Tea Ceremony

At the end of the 15th century, the monk Murata Juko (1423-1502) created the Wabi-Cha (侘び茶), combining the tea ceremony, which placed importance on decorated accessories, with Zen Buddhism: the tea ceremony then became very simple by placing importance on calm. It also allowed for the appreciation of local products. This philosophy was taken up by Sen no Rikyu (1522-1591) who introduced the tea ceremony and later named it Cha no Yu (茶の湯). Sen no Rikyu made the tea ceremony an indispensable part of samurai culture.

Modern Japanese Tea

From the Edo period, all of Japan began to drink tea: dried leaves were boiled to make tea. In 1738, tea producer Nagatani Soen (1681-1778) discovered a new method to prepare tea leaves called Sencha (煎茶): this method consists of steaming the plucked leaves and drying them by rubbing. By rubbing the leaves before drying, a deeper taste, a fresher aroma, and a transparent color could be obtained. This new preparation quickly spread throughout the country.

In 1835, a top-of-the-range type of tea was introduced: the Gyoku-Ro (玉露): at the time of budding, the tea plant is shaded. This technique produces more amino acids such as theanine which gives a better taste to the tea and eliminates the production of catechins causing a bitter taste. Compared to regular sencha, Gyoku-Ro has a more pronounced sweetness and a unique aroma. Because it takes much longer to grow than regular sencha and is thus more expensive, Gyoku-Ro is considered a luxury product.

With the development of delivery service, the cultivation of green tea spread rapidly and its production became an important industry in the country. After the opening of the country during the Meiji era, 20% of the products exported to foreign countries were green tea. However, with the popularity of black tea from India and Ceylon surging, exports began to decline but conversely, domestic consumption increased. Green tea then became an indispensable drink in the daily life of Japanese people.

Difference between English, Chinese and Japanese Tea

What many people don’t know about English tea, Chinese tea, and Japanese tea, is that the same variety of tea plant is used. The way in which the leaves are treated (especially the degree of fermentation or oxidation) after harvesting differentiates the color, taste, and aroma. Here is a description of the treatment processes of the different kinds of tea.

Japanese green tea: after the leaves are harvested, they are immediately steamed and then rubbed dry. As the oxidation is stopped by the steam, it is categorized as “unoxidized or unfermented tea”.

Chinese tea: the leaves are dried and oxidized for a while and then steamed, rubbed, and dried. As the oxidation of the leaves is stopped during preparation, it is categorized as “half oxidized tea”.

English tea: the leaves are dried and oxidized for a while, then rubbed, completely oxidized and dried. As the leaves are totally oxidized, it is categorized as “oxidized or fermented tea”.

For Japanese green tea, stopping oxidation by steaming the leaves keeps the green color and freshness.

Places of Green Tea Production

The tea plant is cultivated all over Japan except Hokkaido which is located in a cold zone. Shizuoka Prefecture accounts for more than 40% of the total tea production in Japan. If you want to enjoy the tea fields, from Tokyo you only have to take the shinkansen for around one hour or drive around two hours to get to the tea fields of Shizuoka.

Kyoto is nowadays still famous for its exquisite Uji tea. The new tea is harvested in mid-April in the south to move northward and finish in early June. It is possible to smell and taste different aromas depending on the soil, the process of preparation of the leaves, the time of picking, etc.

Common Varieties of Japanese Green Tea

Sencha: The production process for sencha green tea leaves is basic and common to all other green teas. The leaves are harvested between April and June. They are immediately steamed before being dried and rubbed. It is the most common tea in Japan. It is rich in catechin and vitamin C. It is drunk as an infusion.

Gyoku-Ro: at the time of budding, the tea plants are kept in the shade. This is the only difference with sencha. This technique produces more amino acids such as theanine which gives a better taste to the tea and suppresses the production of catechins causing a bitter taste. Compared to sencha, Gyoku-Ro has a more pronounced sweetness and a unique aroma. Because it takes much longer to grow than sencha, Gyoku-Ro is considered a luxury product. It is drunk as an infusion.

Matcha: only buds grown in the shade are used. They are steamed and dried. The biggest difference between matcha and other Japanese tea varieties is that no rubbing is done during the drying process. The stems and veins are removed and the rest is ground with a grindstone. Matcha is used for the tea ceremony as well as for pastry making. As the tea powder is diluted before drinking, it is apparently healthier.

Other Varieties of Japanese Green Tea

Bancha: bancha leaves are harvested in summer or autumn depending on the region. As the leaves are more exposed to the sun, they contain less caffeine and its taste is much less harsh. The rest of the procedure is the same as for sencha.

Hojicha: this is toasted (roasted) bancha. Thanks to the roasting process, the tea loses catechin so the taste is much less pronounced and thus very mild.

Genmaicha: is a mixture of hojicha and roasted grains of whole grain (husked) rice (genmai = whole grain rice). Some rice grains are so toasted that they look like popcorn. This tea has a light, almost creamy flavor,

How to Brew Japanese Tea

It is preferable to use fresh filtered tap water. The quantity of tea leaves, hot water, and its temperature, and the infusion time determine the taste. We tend to use lukewarm water for Gyoku-Ro and hot water for Hojicha. There is no rule, however, so everyone is free to experiment to enjoy the tea in their own way.

This is the most basic preparation procedure for Japanese tea

1, Put boiling water in a Japanese teacup and pour it into the teapot. This helps to lower the temperature of the boiling water (to about 70 degrees) and at the same time to heat the cup.

2, Then put about 5g of tea leaves in the teapot.

3, Wait 1 minute before serving.

4, Your tea is now ready. Enjoy it with a tasty Japanese confectionary!

Tea Plantation Visit

Shizuoka produces around 40% of Japan’s green tea, and the Makinohara plantation accounts for around half of that production. If you want to learn more about the green tea that is produced here, Green-Pia is a great place to do so. You will be able to enter the plantation, see what happens to the plants in order to produce tea, taste tea in its regular fluid form as well as in tea-flavored products like sweets, and learn about the health benefits of tea.

Your Japan Tour

If you are thinking about making a trip to Japan, as seasoned Japan experts we can help you create your perfect Japan tour, including experiences revolving around Japanese tea and tea culture. Contact us to start planning your unforgettable holiday to this fascinating country full of once-in-a-lifetime experiences, culture, history, nature, and delicious food!

The regular version of kakigori is made with ice that has been shaved to resemble snow. Of course, there are also copious amounts of melon, lemon, or blue raspberry flavored syrup. The texture of a kakigori is slightly different from slushies or Slurpees since it is thinner but it still has crystals. And that is why it is always eaten with a spoon. Like many foods and drinks in Japan, kakigori comes in many versions with various flavors and also of a different quality.

History of Kakigori

This dessert dates from the Heian era (794-1185) when ice was stored in warehouses called ‘himuro’ to be taken to Kyoto in the summer. Here, the syrup was added and the dessert was handed out to the Japanese aristocracy. Much later, in the Meiji era, ice became more accessible and the machine that can mass-produce kakigori was invented a b bit after that.

Since then, when summer comes it is sold everywhere, becoming one of the various ways to tell that summer has come and time is passing. The stores that sell kakigori indicate this with a flag with the symbol “氷” in red, this symbol reads ‘kori’. This means ‘ice’ in Japanese.

Where To Find It

This tasty dessert can be enjoyed in street stalls during festivals, events, and at most touristy places. It can also be consumed more elegantly in restaurants specialized in creating them. The latter version is more high-end and is a nice experience to try when you are in Japan. Not to mention the very nice photo opportunity it will give you. While the kakigori on the streets is usually flavored with melon, lemon, or blue raspberry. The restaurant versions are often made with green tea, strawberry, or kinako.

Your Japan Tour

As seasoned Japan experts, we create perfect Japan package tours including traditional Japanese food. Check out our group tours and private tours, or contact us to start planning your unforgettable holiday to this fascinating country. Japan is full of once-in-a-lifetime experiences, culture, history, nature, and delicious food!

History of Sushi

Sushi is a Japanese food that came to be appreciated worldwide ever since the California Roll was invented in the United States by a Japanese chef in the 1960’s in order to get Americans acquainted with eating sushi.

Traditional style sushi as we know it today, or Edomae sushi, originated in Edo (now Tokyo) and it was originally a fast food for the people working around the harbor. This style of sushi is called ‘nigiri’, and it is a simple form of sushi with a small piece of fish over rice.

Kaiten Sushi

Everyone knows how expensive excellent sushi in famous restaurants can get. And even though it is an experience that you should try if you come to Japan if you have the budget for it, we would now like to introduce you to kaitenzushi,  the type of sushi that goes around on a conveyor belt.

It is a lot more accessible in terms of price, and still very delicious. It is very easy to order as you can just grab whatever looks good to you from the belt, so that makes it perfect for a first experience with sushi in Japan. The plates that the sushi sits on have different colors and these stand for the different prices if the restaurant works with different prices.

At the cheaper chain restaurants, the cheapest plates go for 100 yen, and these usually contain 2 pieces of sushi. Do you want some examples of what you can get for 100 yen? The cheaper versions of salmon, tamago, or tobiko (flying fish roe) is typically served in kaiten sushi restaurants. In general, you either take from the belt what you want to eat, or you can also order directly from the chef if you don’t see the type of sushi you want to get or if you want it made freshly.

How It Works

There is usually a menu that shows all types of sushi they have.  And they often also serve other types of food such as fried chicken, fried potatoes, miso soup, salads, tofu, udon, and desserts. This makes a kaiten sushi restaurant perfect for parties where not everyone wants to eat the same type of food. Some restaurants are very modern, as you can sometimes use a touchscreen to order. Then, the food will be brought to you by a little train or conveyor belt. An example of this type of restaurant is Uobei in Tokyo. They often have multiple languages on the screens as well.

When entering the restaurant, you must indicate if you want to sit at the counter or at a table. In some establishments, a plate with the table number is delivered to the customer. With each seat comes a few handy items. There’s always a bottle of soy sauce, a bowl of pickled ginger, and a stack of small plates for soy sauce. You can also find a box of chopsticks, a small bowl of green tea powder (or tea bags),  and cups for tea and a hot water dispenser. Tea is usually self-service. To do this, put some powdered green tea in the cup and add hot water from the dispenser.

As you consume your sushi, stack the empty plates on your table. At the end of the meal, you can notify the staff with the screen that the bill is desired. Then, the server will calculate the invoice based on the number of empty plates. It can also be calculated automatically. In that case, you must take the table number plate that was delivered at the beginning and deliver it to the cash register to pay.

Famous Kaiten Sushi Restaurantss

Are you in a city in Japan and do you want to eat in a kaiten sushi restaurant? The following restaurants are recommended (all have a basic price of approximately 100 yen per dish):

Genki Sushi 元 気 寿司
Kappa Sushi か っ ぱ 寿司
Hamazushi は ま 寿司
Kura Sushi く ら 寿司

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As seasoned Japan experts, we create perfect Japan package tours including great food destinations. Check out our group tours and private tours, or contact us to start planning your unforgettable holiday to this fascinating country. Japan is full of once-in-a-lifetime experiences, culture, history, nature, and delicious food!

Videos About Sushi

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Abura Soba: Oily Noodles

One type of noodles most tourists haven’t heard about yet is abura soba. It literally means ‘oily noodles’. Unlike the way noodles are usually prepared, abura soba has no soup. Instead, all the ingredients are stacked on top of each other and then mixed. The end result is a refreshing bowl of noodles and toppings without the fatty broth. And so, abura soba is promoted as the healthier option compared to traditional ramen with soup.

Abura soba originated in Tokyo, sometime in the 1950s but has not reached the popularity of ramen or udon. Abura soba first appeared in the Kitatama district. There are some popular food chains in the Kanto area that specialize in this type of noodles. And their popularity is still growing today. Abura soba is relatively easy to make since it does not require a soup base that takes half a day to prepare. Therefore, more and more ramen stores offer abura soba as an alternative menu option.

Where to Eat Abura Soba?

Among the most reputable places that serve abura soba is a chain called Abura Soba. With locations in Shibuya, Shinjuku, and other popular neighborhoods downtown Abura Soba is easy to find, and it became a popular option for a quick bite as it does not contain broth, it is served faster. The restaurants have the standard appearance of other restaurants specialized in noodles, with some small tables and a long bar for smaller groups of people or people who eat alone. The food ticket vending machine offers three sizes: normal, large, and wide.

Unlike tsukemen noodles, abura soba is served hot. Pork fat, oil, and hot sauce are poured into the bottom of the bowl, along with the noodles. The dish is then topped with green onions, bamboo shoots, pork, and dried seaweed. Condiments are usually white onions, pepper, oil, and vinegar.

Other common but optional additions include sesame, black pepper, spicy preserved vegetables, very chopped garlic, red ginger, cooked egg, raw egg, cheese, mayonnaise, and spicy condiments such as ichi-mi (chili powder) or even toubanjan (Chinese seasoning). A bowl of abura soba can be completely customized, so you can enjoy it as you like.

If you are fond of noodles and want to try something different, why not try some abura soba while you are in Tokyo?

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As seasoned Japan experts, we create perfect Japan package tours including carefully selected local restaurants. Check out our group tours and private tours, or contact us to start planning your unforgettable holiday to this fascinating country. Japan is full of once-in-a-lifetime experiences, culture, history, nature, and delicious food!

Ramen became one of the iconic foods from Japan, having gained a lot of popularity outside of Japan in recent years. This is no wonder as ramen noodles are affordable, quick, and delicious. It is said that the Japanese version of ramen originated in Yokohama Chinatown during the Edo period. Evolving for generations, it became the unique dish that is known today. Did you know that there are many variations of ramen? You can choose different types of soup, noodles, and toppings.

Unlike traditional Japanese noodles such as soba or udon, there is no established style for preparing ramen.  Each store that serves this delicious food has its own particular flavor, with prints of the master chef’s hand. However, ramen can be divvied up into categories according to the type of soup, ingredients, and even (Japanese) region of origin.

Soup Type

While some people believe the ramen itself is the most important component, many others think it is the soup that dictates the quality of the dish. There are 4 main types of soup,

Shoyu (soy sauce): Considered the most emblematic of Japan.  It is made with chicken, to which a couple of tablespoons of thick soy sauce are added when served.  Traditionally, rayu (red pepper extract with sesame oil) is then added to taste.

Tonkotsu (pork bones): Especially popular in Kyushu, the tonkotsu ramen is made of pork bones that have been boiled until dissolved in a cloudy white broth.  The thick and creamy soup is also usually seasoned with chicken broth and pork fat.  It is one of the most common types of ramen soup.

Miso: Created in Sapporo in 1955. The miso base is usually based on chicken and mixed with a variety of miso when served. In Kanto, it is common to add a tablespoon of butter.

Shio (salt): The simplest of all varieties and in which the greatest Chinese influence is felt.  This variety is especially very popular in Hokkaido.  The soup is transparent and its flavor is more direct.

Noodle Type

Fresh noodles: these are used in high-class ramen stores, they are made from scratch and have a stronger, more authentic flavor, compared to other types of noodles.  Tonkotsu ramen is usually combined with straight noodles, while miso ramen is almost always combined with wavy noodles.  Shoyu ramen can be mixed with any noodle type.

Dry noodles: they are excellent for preparing ramen at home.  Sometimes they are used in Japanese restaurants, but they are usually found in ramen packages in supermarkets.  These have a little more texture and oily taste compared to fresh noodles.  Consumption is subject to personal preference.

Instant noodles: These were invented by Momofuku Ando in 1958. They are easy to make, with little time and effort. But it is not recommended to consume instant noodles in excess as they are not very healthy.

When you go to a ramen restaurant, you can choose whether you want your noodles to be softer or harder cooked, just like pasta. These are the terms in Japanese:

• Super hard: BARIKATA
• Hard: KATAME
• Normal: FUTSU
• Soft: YAWARAKAME

Toppings

The soup can be oily or lean, thick, or thin, and noodles and can be taken from the soup in a bowl or dipped in the soup to the side. To really finish off your dish, you can add some tasty toppings. Here are some popular examples:

Nori: also known as seaweed, nori is often cut into crispy strips and placed next to the ramen bowl.

Chashu: pieces of sliced ​​pork meat seasoned with soy sauce.

Seasoned cooked eggs: varies according to the type of ramen.  For example, tonkotsu ramen is usually served with a hard-boiled egg.  The egg provides a rich accent that is part of an authentic ramen experience.

Kamaboko: sometimes also called Narutomaki, this is the pink and white-colored fish paste you often see in noodle dishes

Chives: when freshly sprinkled on ramen, chives emit a stimulating natural aroma that complements the deep richness of the soup base.

Menma: aromatic bamboo shoots.  They have a very intense flavor.

Bean sprouts: when they are immersed in the soup they absorb their flavor and have the additional advantage of filling you up for longer

Corn: Although not essential, corn adds a very nice special flavor when mixed in any ramen broth. Corn is usually served with tonkotsu broth.

Butter: this ingredient makes the soup even creamier.  With just a touch of butter, the ramen becomes a delicious stew.

Ramen Restaurants

When you go to a ramen restaurant in Japan, you have two ways to pay: one, buy a ticket at a machine, and the other, pay at the cash register.  If there is a ticket vending machine, it is usually located next to the entrance. Everything you want, from the ramen to the dressings and garnishes, has its button on the machine. After obtaining the tickets you give them to an employee.  Many places only have machines in the Japanese language.  If you need help when you arrive at a restaurant, it is recommended to ask an employee or you can try using Google Translate on the buttons.

If you pay at the cash register you will order from your seat. You will pay after eating, so when you are ready to leave, you must first stop at the cash register.  Sometimes a check will be left on the table, and in that case, you have to take it with you to the cashier.

As you can see, there are many ways to enjoy your bowl of ramen. At the end of your visit to Japan, you will definitely have a favorite style. Ramen, more than a meal, is an experience that you should not miss out on when traveling to Japan.

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As seasoned Japan experts, we create perfect Japan package tours including carefully selected local restaurants. Check out our group tours and private tours, or contact us to start planning your unforgettable holiday to this fascinating country full of once-in-a-lifetime experiences, culture, history, nature, and delicious food!

– Videos of Ramen –

In Japanese culture, it is important not to waste any food. And the onigiri (rice ball) is a great example of how this goal is reached. In home-made bento lunch boxes, it is very common to stuff last night’s dinner leftovers in a rice ball. You then pack it in a piece of seaweed and there’s a tasty, popular lunch.

Quick Snack

It is definitely not only the home-made version that is eaten often in Japan. You can also easily buy onigiri as a cheap on-the-go snack in any convenience store. You can buy them at 7/11, Family Mart, and Lawson for around 1-1.50 USD per piece.

One of the most popular onigiri versions amongst Japanese as well as foreign onigiri-lovers is the tuna-mayo flavored one. Other good flavors are grilled salmon, pickled plum, and tarako (roe). Some onigiri are made with flavored rice. Nowadays, it is easy to figure out which is which as all packages should have the name of the ingredients on them in English.

It usually looks like a dark green triangle or a round rice ball with all kinds of fillings. If you buy an onigiri in the convenience store, make sure to check the directions on how to unwrap it on the package. As long as you follow the instructions and correct unwrapping order, it is easy to unwrap it.

Onigiri Specials

Lately, there are also o-nigiri with non-traditional fillings such as stir-fried rice with tomato sauce, wrapped in an omelet, or bonito flakes with cheese. While the onigiri offered in convenience stores and supermarkets are good, the best ones are made fresh in one of the many onigiri specialty stores. They usually sell not only onigiri, but also inari sushi, makimono rolls, and karaage fried chicken.

If you are in Japan and you are looking for a quick and tasty snack during your busy day, onigiri is a great option!

Your Japan Tour

As seasoned Japan experts, we create perfect Japan package tours including carefully selected local restaurants. Check out our group tours and private tours, or contact us to start planning your unforgettable holiday to this fascinating country. Japan is full of once-in-a-lifetime experiences, culture, history, nature, and delicious food!