There are plenty of strange Japanese foods.
Since arriving in Japan in 2000, my culinary journey has been fascinating.
I started with a reluctance to eat raw fish, but over time, I’ve developed a curiosity that has led me to try almost everything.
And guess what?
Much of what might seem strange, scary or gross is actually quite tasty.
Being strange is not negative.
Before we get into the list of strange Japanese foods, what is normal and strange is relative to each individual.
Japanese people may find these dishes typical, as do I now.
While others are regional dishes.
And, for the most part, quite tasty.
For some people, sushi restaurants and convenience stores are the height of being adventurous.
But, if you want to try some unusual foods and step out of your comfort zone, then read on.
15 Strange Japanese Foods to Try
Japanese cuisine is synonymous with sushi and tempura.
And it’s no secret the Japanese diet is healthy.
But pop into any Japanese restaurant, and you’ll see many more things on the menu.
Similarly, go into any convenience store and see things you won’t find at home.
From unusually flavoured potato chips to rice balls and various treats with crunchy texture or full of red bean paste.
So, let’s start with a weird Japanese food that is very common here.
Raw egg
Granted, egg is not Japanese.
But Many dishes out here use raw eggs.
From Tamago Gohan, a bowl of rice is topped with a raw egg and a dash of soy sauce, and sukiyaki, meat, and vegetables are dipped in raw egg.
Also, various udon and soba dishes have raw eggs.
Oh, and it’s 100% safe. Coming from the UK, raw egg means salmonella poisoning.
But in Japan, the eggs sold are cleaned and germ-free.
A Grading and packing centre cleans the egg’s surface of dirt, and best-before dates show how fresh the egg is, not when it goes wrong.
This means that eggs eaten before the times written on them are very fresh!
Natto
Natto is probably the most well-known “what the heck is that?” item on any list of Japanese foods.
Made from fermented soybeans, it has a slimy, sticky texture, a strong, pungent smell, and a strong taste.
It’s hard to describe without trying it for yourself.
It will be an assault on your taste buds, for sure.
Even so, it has many health benefits and is an excellent source of protein.
Goya
Goya, sometimes known as bitter gourd, is an Okinawan courgette-like vegetable with a bitter taste.
It may be mixed into salads, smoothies, or tempura-style.
People across the world traditionally use Goya as a superfood for various therapeutic purposes.
- aiding digestion
- decreasing blood sugar in diabetics
- and fighting cancer cells.
Okinawa has one of the world’s greatest life expectancies and the biggest number of residents over 100 years old.
This vegetable is a common ingredient in local food, and many people love it.
Could Goya and other Okinawan foods help explain why Okinawans live so long?
Or it’s the Awamori and relaxed, stress-free lifestyle.
Cod Sperm
What exactly is Shirako?
It’s the male prostate gland of fish such as cod.
Ok, okay, the bits from the sac of cod roe.
People eat this sperm-containing delicacy, called Shirako or “white children”, all winter. It’s especially popular in northern Japan.
It has a creamy texture and, when made correctly, does not have a strong, strange Japanese flavour.
I love it, but some of my Japanese friends do not.
This ranks as the strangest food I have eaten so far.
Raw Chicken
Eating raw chicken is something that most Westerners refuse to do.
But I’ll try most things,
But I’ll try most things, so when my friend from Kyoto visited Nagoya, I took him to a restaurant that served raw chicken.
I’m not sure he was happy with that, but he did try it.
It was okay when dipped in ponzu, a citrus-based sauce.
Overall, though, raw meat, especially the desire to eat raw chicken, is considered odd.
Nankotsu
If you’re a fan of eating friend crunchy boney stuff, this is for you.
It’s chicken cartilage.
This is a traditional Japanese dish in Japanese Izakayas.
Popular as an accompaniment to beer, nankotsu ( the Japanese word for cartilage) can also be eaten as yakitori.
My wife loves this.
And as I am a nice guy, I allow her to eat mine as well.
She can keep her hands off my beer, though.
Uni [Sea Urchin]
They are called sea hedgehogs because they resemble barnacles and have enormous, spiky spines.
The edible sections of the sea urchin are the creature’s reproductive organs and are a pricey and tasty delicacy.
Uni is eaten raw in Japan as sashimi and sushi and has a strong smell.
It has a strong flavor but a cream cheese texture and is incredibly rich, therefore it is only consumed in small amounts.
Uni is popular and pricey in Japan.
Japan consumes fifty thousand tons of uni, accounting for 80% of global consumption. [1]
So, the Japanese adore their uni, and having tried it several times myself, I think it is an acquired taste.
Give me some cod sperm any day.
Inago
Insects are eaten in places like China, Thailand, and Indonesia but are rare in Japan.
However, locusts were traditionally eaten in Japan, especially in Nagano prefecture and Fukushima, where locust plagues destroyed all the crops.
When people were hungry, they turned to these locusts, which are high in protein and could be used as food.
Even though few people eat or buy inago, some izakayas and smaller shops and restaurants in the countryside of Japan still make, sell, and eat them.
Then, they are cooked in sugar and soy sauce.
They are first fried in a pan to remove the water, then deep-fried in oil to make them crispy.
The most challenging thing about eating Inago is how it looks.
But it’s hard to stop once you bite and taste the sweet crispiness that reminds me of grilled shrimp.
Curry Donuts
Although curry bread is deep-fried dough that resembles doughnuts from a bakery or doughnut shop, it is not sweet.
The dough is filled with curry and then dusted in breadcrumbs before being deep-fried in oil to resemble a stuffed doughnut.
The exterior dough is oily and bun-like, making it a complete and simple way to enjoy curry on the go.
Curry bread is a popular morning meal in bakeries, along with sweet bread and croissants. However, it is savoury, not sweet.
I avoided this for years as I mistakenly thought of curry and sugar mixed up.
Curry pan, or bread, is good.
Sea Cucumber
The sea cucumber might not look very tasty, but it has been a part of Japanese food for hundreds of years.
Today, namako is called namako in Japan.
It is grown in a controlled environment.
They can grow and breed without pollution or toxins.
Most of the time, raw namako is eaten.
Sea cucumbers are best when they are in season, which is winter.
There are a lot of namako dishes on the menus of izakayas and sushi places because they make great starters.
Sliced sea cucumber with ponzu sauce is recommended.
On a side note, I always wondered what was going through the person’s mind when they decided it might be a good thing to eat for the first time.
Sea Grapes
Umi budo, often known as sea grapes, is another Okinawa speciality.
They are seaweed that grows in southern Japan, not grapes.
They are bubbles that burst on your tongue and resemble little grapes.
It’s slightly salty but a bit bland, too.
The side dish umi budo is frequently offered in izakayas and restaurants in Okinawa. It is dipped in soy sauce and eaten uncooked.
They are an inexpensive, wholesome, and delectable dish that is excellent for vegetarians or anyone who wishes to taste traditional Okinawan foods.
Mozuku
This is Japanese brown algae that you can often eat in vinegar.
I like it and eat it weekly.
It can look gross.
Slimy and all, but if you like vinegary things, you’ll like Mozuku.
Konnyaku
Konnyaku (sometimes written Konjac) is a grey jelly block made from Konnyaku potatoes, which are widely grown in Asian countries.
It has been consumed in Japan since the 17th century, during the Edo period, and it is one of the healthiest foods, high in minerals and fibre.
Because 95% of Konyaku is water, the calorie content is low.
It’s also popular in some school lunches, which makes me glad I do not go to school anymore.
Conversely, it’s a bit like eating a tasteless grey jelly-like substance.
Personally, this is the weirdest Japanese food of
I joke that this is the most pointless food ever as it looks gross and tastes of nothing.
What do I know, though?
FU
Fu is a wheat gluten that is common in Japanese soups such as miso soup.
They’re similar to croutons but healthier.
Some parts of Japan consume a lot of Fu and present it beautifully.
Fu is also a popular snack among children.
Motsu
Motsunabe is a type of nabe, a Japanese hot pot and quite a popular dish.
It is like a stew and originally came from Fukuoka prefecture in south Japan.
During the cold winter, people often eat nabe, a stew from various ingredients in a big pot.
This unique Japanese dish has a soy sauce and miso soup base. It contains garlic chives, bean sprouts, tofu, cabbage, and beef innards.
People often say beef innards are so soft and chewy that they melt in your mouth like snow.
When you can get over the initial feeling, it’s good!
Awabi – Abalone
Awabi are fist-sized sea snails often known as abalone.
They reside at around twenty meters in the waters surrounding Japan.
Awabi are rare and expensi, expensive, ando ther diminishing numbers and the effort necessary to trap them.
Sadly, that did not stop me from ordering some with a few friends, as seen above.
Squid Ink
Squid ink is a unique ingredient in Japanese cuisine, known for its striking dark colour and distinct flavour.
It often adds depth to pasta or rice, giving them a rich, slightly salty taste.
While some may find the idea of consuming ink odd, it’s a popular way to enhance the flavour profile of various dishes.
Raw Horse
Horse sashimi, thinly sliced raw horse meat, is a delicacy that originates from Kumamoto Prefecture.
While the idea of eating horse meat might seem strange to some, it’s a cultural tradition in some areas of Japan.
The meat is served in small portions and enjoyed with green onions and Japanese mustard accompaniments.
Fugu Sashimi
Fugu sashimi is one of the most daring Japanese dishes.
It is made from the infamous blowfish, known for its potentially deadly toxins.
However, in the hands of skilled chefs, fugu can be prepared safely for human consumption.
Although it has risks, it is still a sought-after delicacy in Japan.
Many people there are eager to taste it and feel the thrill.
New Foods
Wasabi beer
Wasabi beer is a relatively recent addition to Japan’s culinary scene.
It blends the heat of wasabi with the refreshing taste of beer.
This innovative beverage offers a surprising combination of flavours that somehow work together.
The wasabi adds a subtle kick to the beer, but it does not overpower its natural taste, making it an intriguing choice for adventurous drinkers.
Ice cream
While not strange in itself and a popular food, I have seen many unusual flavours over the years.
From sweet potato to fried oyster and even jellyfish.
I prefer Matcha myself.
And I could have mentioned plenty of other foods, such as:
- wasp larvae
- beef tongue
- fish prostate
- whale meat
The Bottom Line
There are a ton of unique Japanese foods around.
What one of these strange Japanese foods would you try?
Are there any you’d never want to eat?
If you ever visit Japan, try to be adventurous and eat things you’d not get at home.
