10 Strange Foods to Eat in Japan (and What to Expect)

Japanese cuisine is famous for sushi and ramen, but regional Japan also has a long list of foods that surprise visitors: fermented soybeans, raw horse meat, sea cucumber and fish preserved in a brine that smells stronger than it tastes.

This guide presents ten of those dishes, explaining what they are, where they are eaten and what to expect. None of them is a stunt for tourists: most are everyday regional foods with practical origins.

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1. Nattō: fermented soybeans

Nattō (納豆) is made by fermenting cooked soybeans with Bacillus subtilis var. natto. The result is sticky, strongly scented and rich in protein, vitamin K2 and fiber. It is a standard breakfast food in the Kantō region and is sold in supermarkets across the country.

Historically, nattō was more common in eastern Japan; in Osaka and western regions it took longer to become a daily food. Outside Japan, look for nattō-maki, a sushi roll filled with fermented soybeans, or the vacuum-packed packs sold in Asian groceries.

2. Shirasu: tiny whitebait

Shirasu (しらす) are the fry of sardine, anchovy, herring or ayu. They are boiled briefly in salted water and then eaten fresh, dried in the sun or frozen. The texture is soft and the flavor mild, which is why shirasu is often served over rice as shirasu-don.

Shirasu is not an exotic flavor; the surprise is visual. Coastal towns such as Kamakura and Shizuoka are known for it, and dried shirasu (chirimen) keeps for months.

3. Inago no tsukudani: grasshopper simmered in soy sauce

Inago (イナゴ) is a rice-field grasshopper. In mountainous areas such as Nagano, where seafood arrived late and expensive, insects and river fish supplied protein. The grasshoppers are cooked in soy sauce, sugar and mirin until glossy, the same technique used for tsukudani made with small fish or seaweed.

The taste is mostly sweet-salty soy sauce, with a slight crunch. Canned and vacuum-packed versions are sold as souvenirs, and some restaurants serve them as a snack with beer.

4. Kurage: jellyfish

Jellyfish (海月, kurage) is usually sold salted and semi-dried, then rehydrated and sliced for salads. Despite the soft look of a living jellyfish, the prepared product is crunchy and almost rubbery, closer to a pickle than to gelatin.

Only a few species are used commercially. In Japan it appears in vinegar dressings and in some regional dishes, often with cucumber and sesame.

5. Namako: sea cucumber

Sea cucumber (ナマコ, namako) has been eaten in Japan for centuries. It is served raw, sliced and dressed with vinegar and soy sauce, or dried and rehydrated. The texture is firm and slightly gelatinous, and the flavor is mild and marine.

Because it is expensive, namako is more common in celebrations and in traditional restaurants than in family kitchens.

6. Kamenote: goose barnacle

Kamenote (亀の手, «turtle hand») is a goose barnacle that grows on rocks in the surf. It is boiled or added to miso soup, and the edible part is the flesh inside the stalk, with a flavor between crab and shrimp.

It is more common in southern Japan. The same group of animals is eaten in Spain and Portugal as percebes, which shows that the food is unusual by appearance rather than by nature.

7. Suppon: soft-shelled turtle

Suppon (スッポン) is a soft-shelled freshwater turtle. It is eaten as hot pot, soup or rice porridge, and the meat and gelatinous parts are prized for texture. Archaeological remains suggest turtles have been consumed in Japan since the Jōmon period.

The idea that turtle soup is an aphrodisiac is a folk belief, not a documented medical effect. Modern restaurants prepare suppon with care, and some animal welfare groups criticize the farming and slaughter methods.

8. Basashi: raw horse meat

Basashi (馬刺し) is sliced raw horse meat, a specialty of Kumamoto and other parts of Kyushu. It is eaten with grated ginger, garlic and soy sauce, and the lean cuts are mild and slightly sweet.

Horse meat is eaten in several countries, although it is uncommon in many others. As with any raw meat, food safety matters: basashi is served fresh, from suppliers with traceability, and should be avoided by people at higher risk from foodborne illness.

9. Kusaya: fermented dried fish

Kusaya (くさや) comes from the Izu Islands, especially Hachijō-jima. Fish is soaked for hours in kusaya-jiru, a dark brine that is reused for years, then washed and dried in the sun. The smell is strong; the taste is salty and savory.

The brine is the key: it contains a community of yeasts and bacteria that give the fish its character. In the Edo period, kusaya was also sent to the shogun as a gift, so it has a history older than its reputation.

10. Shiokara: fermented seafood

Shiokara (塩辛) is made from squid, fish or other seafood mixed with salt and fermented, sometimes with rice malt. The result is a thick, salty paste with a concentrated umami flavor.

It is usually eaten in small amounts with rice or as a snack with sake. Because it is very salty, a little goes a long way, and it keeps well in the refrigerator.

Is this food safe for everyone?

Most of these dishes are safe for healthy adults, but some are raw or fermented seafood and meat. Pregnant women, young children, older people and anyone with a weak immune system should be cautious with raw fish and meat, and with unpasteurized fermented products.

If you have allergies, ask about ingredients. Insect dishes may contain soy sauce and sugar, and some preparations include shellfish or crustaceans.

How to try them without drama

Order small portions, ideally as part of a set menu or at an izakaya. Izakaya menus often have a «hobbies» or regional section where nattō, shiokara and kusaya are served in small dishes, which makes it easier to taste before committing to a full plate.

For more Japanese food vocabulary, see the guide to Japanese soy foods, the list of 100 popular Japanese foods and the overview of types of Japanese restaurants.

Conclusion

None of these ten foods is «bizarre» in its own region: they are the result of geography, preservation and taste. Trying them is a way to understand how Japanese cuisine works beyond sushi, and many visitors end up enjoying nattō or shiokara more than they expected.