Japanese Food in Japan vs. Abroad

If you’ve eaten at Japanese restaurants outside Japan, you’re probably familiar with the menu items: California rolls, spicy tuna rolls, teriyaki chicken & tempura shrimp, etc. 

Those dishes appear on countless Japanese restaurant menus across America, Europe & beyond. But visitors arriving in Japan might be surprised to find these supposedly "Japanese" foods are either completely absent or dramatically different from what they're used to back home.

In this edition of the Japan Travel Pros blog, we’ll explore what you can expect from Japanese food in Japan, looking at how Japanese food has evolved overseas and what the OG stuff is like here.

The Evolution of Japanese Cuisine Abroad

The story of Japanese food outside Japan begins in the 1960s, when sushi first appeared in Los Angeles. 

Early Japanese restaurateurs quickly realized they needed to adapt their offerings to local tastes. Raw fish was unfamiliar to many Americans, so creative chefs began developing new rolls with cooked ingredients, as well as locally available products such as avocados. Thus the birth of the “California roll,” which featured crab (real crab, mind you, not the imitation “krab” that’s common now) paired with avocado, which when dipped in soy sauce tasted a bit like tuna sushi (maguro).

These adaptations helped introduce Japanese flavors to foreign palates, but they also created misconceptions about what constitutes authentic Japanese cuisine.

In the decades that followed, Japanese food gained immense popularity worldwide. However, this globalization came with significant modifications to suit local preferences. Portions grew larger, flavors became bolder & presentations changed to meet Western expectations. Mayonnaise-based sauces proliferated, sugar content increased & fusion elements appeared with increasing frequency.

So what’s similar between this “Japanese food” abroad, compared to the real deal in Japan? Just how different are they?

Eating in Japan: What’s on the Menu in Japanese Homes & Restaurants

We’ve got a whole guide to Japanese food, which you might want to take a look at after reading this article. Here’s some background.

The daily diet in Japan differs significantly from the limited selection typically found in overseas Japanese restaurants. 

Home cooking centers on simple preparations: grilled fish, simmered vegetables, miso soup & rice are the hallmarks of eating at home in Japan. Japanese home cooking emphasizes balance & variety. A typical family dinner includes multiple small dishes rather than a single main course. This approach ensures nutritional balance while maintaining modest portions. Rice serves as the foundation, accompanied by protein, vegetables & soup. Pickled vegetables add color & provide probiotics beneficial for digestion.

Restaurants in Japan offer a larger variety of food, much of which is not on the menu in “Japanese restaurants” abroad. This goes beyond sushi and ramen (itself originally an import from China) to include yakitori (grilled chicken), udon & soba noodles, seafood (including unagi eel & More), tonkatsu (breaded pork cutlets) and the broader category of “yoshoku” (Japan’s modified versions of Western food, such as omu-rice, fried shrimp & oysters, “hamburg” steak, “Napolitan” & “tarako” pasta, Japanese curry rice and much more). Some restaurants feature regional Japanese specialties such as okonomiyaki (savory pancakes originating from Hiroshima & Osaka), Fukuoka's motsunabe (offal stew) & Nagoya's miso katsu (breaded pork cutlets with rich miso sauce).

Sound different from what you might have had in mind?

Common Misconceptions About Japanese Food in Japan

While similarities exist between Japanese food abroad and the real deal in Japan, visitors often notice a world of differences.

Some people come to Japan with preconceived notions of what to expect from food in Japan. While few are disappointed, many are surprised to see what we Japanese people actually eat.

Sushi Isn't an Everyday Food in Japan

Despite its overwhelming popularity abroad, sushi isn't something most Japanese people eat all that frequently. It's often reserved for special events or occasional dining. The average Japanese person or household is more likely to have curry rice, ramen or grilled mackerel for dinner than sushi.

When Japanese people do eat sushi, their choices often surprise foreign visitors. Popular options include fermented soybeans (natto), sea urchin (uni) & horse mackerel (aji). These items aren’t as popular with overseas sushi eaters but represent everyday favorites in Japan.

Rice Isn't All the Same – And It’s Not Always White

The quality & variety of rice available in Japan surpasses what most foreign visitors expect.

Supermarkets stock numerous varieties, each suited to specific dishes. Speciality rice shops can be found all over Japan, from local Japanese neighborhoods and “shotengai” shopping streets to farmer’s markets and more. Premium rice brands command high prices & loyal followings among discerning consumers.

While plain white rice is indeed a staple, many Japanese people regularly consume mixed grain rice called zakkoku-mai, which includes various grains & seeds for additional nutrition & flavor. Brown rice (genmai) has also gained popularity in recent years.

Portions in Japan Are Smaller Than You Might Expect

Japanese restaurant portions tend to be modest compared to Western standards. 

A typical meal consists of several small dishes rather than one large main course. This approach allows for greater variety in each meal while maintaining reasonable portion sizes.

The presentation of food receives careful attention, with seasonal ingredients & garnishes arranged to please both the eye & palate. Even casual restaurants maintain high standards for food presentation, reflecting the cultural importance of aesthetics in Japanese cuisine.

On the other hand, small portions mean you can get a wide variety of food types — and nowhere is that better displayed than on a food tour in Japan.

Regional Variations of Food in Japan That You Won't Find Abroad

Each of Japan's 47 prefectures has its own culinary traditions & specialties. 

Hokkaido is famous for fresh seafood & dairy products. Kyoto specializes in refined vegetable dishes developed during centuries of imperial court cuisine. Okinawa features unique ingredients & cooking styles influenced by its subtropical climate & historical connections to China. The list goes on.

When you’re visiting Japan, pay attention to where you are and what it’s famous for in Japanese cuisine. That’s the best way to get the best food in Japan. When you’re in Hiroshima, for example, skip the sushi or steak and go for local favorites like okonomiyaki, oysters and/or Onomichi ramen. In Kyushu, you’ll want to have Hakata ramen in Fukuoka, or Miyazaki’s famous beef and chicken. In Hokkaido, it’s miso ramen in Sapporo (or shio ramen in Hakodate & shoyu ramen in Asahikawa) as well as local dishes such as “jingisukan” lamb BBQ or “soup curry.” 

This applies to your meals as well as what you buy for souvenirs; local shops, train stations and airports will all let you know what’s the local “meibutsu” or special food. This includes savory treats as well as Japanese sweets:

• Hokkaido: Shiroi Koibito cookies, LeTao sweets or ROYCE’ chocolates (it’s a triple crown up here!)

• Tokyo: Tokyo Banana (if you must)

• Nagano: Kuri Daifuku

• Kyoto: Yatsuhashi (and other wagashi traditional sweets)

• Hiroshima: Momiji Manju

• Nagasaki: Castella cake

Japanese people take immense pride in their local specialties. Each region competes to promote its unique dishes & ingredients. This creates an incredibly diverse food offering that goes far beyond the limited menu items found in overseas Japanese restaurants.

Regional food tourism plays a significant role in domestic travel. Japanese travelers often plan trips around specific dishes or restaurants. Local governments & tourism boards actively promote their culinary heritage through food festivals, specialty restaurants & product development.

The Real Ramen Story in Japan (from/to Overseas)

Ramen deserves special attention because it's so often misunderstood abroad. 

While instant ramen & simple soy sauce based broths are common overseas, Japan's ramen culture is incredibly complex. Each region has signature styles:

• Sapporo: miso ramen with corn & butter

• Tokyo: soy sauce based clear broths

• Hakata: rich pork bone (tonkotsu, not tonkatsu) broths

• Kitakata: light broths with thick, wavy noodles

The complexity of ramen making extends far beyond the soup base. Noodle thickness, texture & cooking time vary by style. Toppings follow strict rules regarding quantity & placement. Even the temperature of the serving bowl receives careful consideration.

Professional ramen chefs spend years perfecting their craft. Small, local ramen shops are usually the best way to go, and the best ones often have a dedicated following of ramen aficionados. If they’re closed or too crowded and you’re in a pinch, you can try a chain like Kamukura or Ichiran. But delve deeper for the good stuff, and you’ll thank us later.

Seasonal Eating in Japan Remains Important

Japanese cuisine maintains strong connections to seasonal changes. 

Spring brings bamboo shoots & wild vegetables. Summer features cold noodles & grilled eel. Autumn highlights mushrooms & pacific saury. Winter in Japan offers up hot pot dishes & citrus fruits.

This seasonality extends beyond ingredients to preparation methods & presentation. Summer dishes emphasize cooling properties through preparation & plating. Winter meals focus on warming ingredients & cooking techniques. Plates & garnishes change to reflect seasonal motifs.

If you’re traveling in Japan on your honeymoon and looking for dining ideas, for example, you could include seasonal offerings and treats as part of a memorable holiday.

All this to say, we can’t always expect a “uniformity” of Japanese food in Japan, but rather a mixture of regional delicacies and seasonal favorites & availability. 

Modern Japanese Eating Habits

Contemporary Japanese food culture is a mix of traditional elements and modern convenience. 

While traditional cooking methods & seasonal ingredients remain important, busy urban professionals often rely on:

• Prepared foods from supermarkets & convenience stores

• Department store food halls (“depachika”) with fresh and prepared dishes

• Local restaurants specializing in quick, affordable set meals

The quality of prepared foods in Japan sets global standards. Department store food halls showcase both traditional & contemporary cuisine, with many items prepared on-site by skilled chefs. Convenience store meals offer appearance & variety that surprise many visitors – but know that the “konbini” foods are usually high in salt, sugar and/or preservatives.

Still, Japan today is equally (if not more) famous for it’s higher end offerings, such as Michelin-star restaurants, kaiseki and omakase, etc.

What to Expect When Visiting Japan

First-time visitors to Japan should prepare for some surprises. 

Many familiar "Japanese" dishes might be hard to find, while unfamiliar local specialties appear everywhere. Some key differences include:

Breakfast Might Not Be What You Expect

Traditional Japanese breakfast includes grilled fish, rice, miso soup, pickled vegetables & eggs. While Western-style breakfast is available at hotels, many local restaurants are not open for breakfast (the few that are open typically serve distinctly Japanese morning meals).

Hotel breakfast buffets often offer both Japanese & Western options, allowing visitors to sample traditional morning dishes while maintaining familiar comfort foods. Many hotels pride themselves on their breakfast selections, competing to offer the finest morning dining experience. Breakfast is often included in the hotel room rate, so check while you’re booking.

Different Dining Customs in Japan

Restaurants often specialize in specific types of cuisine rather than offering extensive menus covering all Japanese food. 

A sushi restaurant focuses solely on sushi, while a tempura restaurant serves primarily tempura dishes. It’s not very common to find them on the same menu. Same goes for unagi (eel) restaurants, udon or soba noodle shops, tempura, tonkatsu and many others.

This specialization leads to exceptional quality within each category. Chefs master specific techniques rather than attempting to cover multiple cooking styles. Many restaurants maintain decades-long traditions, passing specialized knowledge through generations.

One notable exception to this is the izakaya, a type of Japanese pub that tends to have broader menus with foods that pair well with beer, sake, wine, spirits and so forth.

Vending Machine Ordering Systems in Japan’s Restaurants

Many casual restaurants use vending machines for ordering. 

Customers select & pay for their meal at the machine, then give the ticket to staff. This system is efficient but can be confusing for first-time visitors.

These machines often feature detailed photos of available dishes, making selection easier for visitors who don't read Japanese. Some newer machines offer multiple language options, though this feature remains relatively rare outside major tourist areas. If these aren’t present and it’s just text, oftentimes a translation app can help bridge the gap. 

If you’re unsure, don’t hesitate to ask the staff for help. Here are a few phrases you could use:

• “Sumimasen” (‘excuse me’ / ‘I’m sorry’)

• “Nihongo ga wakarimasen” (‘I can’t speak Japanese’)

• “Kore wa nan deska?” (‘what is this?’)

• “Osusume wa nan deska?” (‘what do you recommend?’)

Or, of course, you can use a translation app for the conversational part as well.

With a little effort, the vending machine challenge can be overcome, leading to a more satisfying local dining experience in Japan.

Full Circle – How Does Japanese Food in Japan Compare to “Japanese Restaurants” in Your Country?

Japanese food in Japan offers deeper variety, different flavors & more regional specialization than most overseas Japanese restaurants suggest. Understanding these differences helps visitors approach Japanese cuisine with appropriate expectations & an open mind.

Coming full circle with this, how does Japanese food here in Japan differ from the “Japanese restaurants” you’ve eaten at in your home country or elsewhere?

Some likely differences are:

• Smaller portion sizes in Japan 

• More specialization in restaurants in Japan (and smaller menus)

• A wider variety of Japanese cuisine is found in Japan than Japanese food in other countries (generally speaking)

• The flavors of Japanese cuisine in Japan are, for the most part, OG and true to the original recipes (though of course food evolution is always taking place) – whereas Japanese food abroad is often altered to the palate of the specific country or region

If you’ve noticed any others, please let us know in the comments below.