Next Four Dishes After Sushi and Ramen
When travelers arrive at Tokyo Station and are asked, "What will you eat now?" most answer sushi or ramen. Of course, that's correct. But Japan's culinary depth doesn't stop there. Beyond the steam, dashi broth dances, fish glazed with charcoal fire puffs up, cabbage and flour aroma waft from teppan grills, and stories of the sea and land are layered over white rice in donburi bowls. This article introduces four dishes—Oden, grilled eel, okonomiyaki, and donburi—as the next bites of Japanese flavor, guiding you through their history, cultural background, and how to experience them in various regions, all woven into a narrative. By the end, you'll find yourself already holding chopsticks.
Four Keys to Unlock Japanese Flavors
Understanding Japanese cuisine hinges on four keywords: "Dashi" (broth), "Charcoal fire," "Powdered ingredients," and "Donburi culture." Dashi, made from bonito flakes and kelp, forms the backbone of umami, enveloping travelers in warmth and aroma from street stalls to kaiseki. Binchotan charcoal emits far-infrared rays that gently steam fish and impart a fragrant char. Powdered ingredients, born during post-war shortages, symbolize wisdom in creating satisfying meals from minimal ingredients. Donburi culture allows a variety of toppings and sauces to be freely layered on rice, creating Japan's fast food in a single, quick dish. Each of the upcoming dishes is deeply connected to one or more of these keys.
Oden—Five Sceneries in Broth
Gently boiling daikon in steam releases broth like snowflakes. Oden is a dish that encapsulates "a small Japan" within a pot. Originating from Edo-period dengaku (miso-glazed tofu on skewers), it became street food in the late Edo to Meiji era. In Kansai, ingredients are slowly simmered in clear kelp broth; in Kanto, they are prepared with bonito and soy sauce for a darker hue. In Tokyo, you might find daikon with a rich color, hanpen, and chewy chikuwa, accompanied by the aroma of hot sake. Osaka and Kyoto serve ingredients in a light, transparent broth with simmered beef tendons and octopus, often flavored with yuzu pepper instead of mustard. Shizuoka features skewered kuro-hanpen with bonito powder, enjoyed with beer at street stalls. Kanazawa offers winter delicacies like fu, shellfish, and snow crab in hot pots. Nagoya's oden is characterized by red miso-based broth with konnyaku and eggs, offering a sweet and savory richness.
Oden peaks from November to March. The classic trio of daikon, eggs, and local specialties is a safe choice. Tasting the broth and ingredients reveals the climate and history of each region.
Grilled Eel—East-West Charm of Charcoal and Sauce
In Edo, eel was considered a "fish to boost vitality," especially during midsummer. Craftsmen quickly fillet live eel, skewer it, dip it in a secret sauce, and grill over charcoal. In Kanto, the eel is split open, first grilled plain, then steamed, and glazed again for a tender, melt-in-your-mouth texture. In western Japan, such as Osaka and Kyoto, eel is grilled directly over high heat without steaming, resulting in crispy skin and juicy interior, with a sweet sauce enhancing the aroma. Aichi offers "hitsumabushi," where chopped grilled eel is served over rice, then enjoyed in stages with condiments and broth or tea. The eel from Lake Hamana in Shizuoka is renowned for its rich flavor, cultivated in warm climates with abundant natural water. Prices range from around 3,000 to 5,000 yen for a bowl, with higher-end courses. When ordering, specify your preference for Kanto or Kansai style to connect with the chef.
Okonomiyaki—Joy on the Iron Plate
Thin batter with cabbage sizzles on the teppan, with pork fat dripping. Sitting at the counter, you watch the chef's performance like a stage show. Originating from post-war food shortages, okonomiyaki involves mixing flour, water, and ingredients, then cooking on a hot plate. Osaka-style mixes everything together, resulting in a fluffy pancake topped with sauce, mayonnaise, seaweed, and bonito flakes. Hiroshima-style layers ingredients—cabbage, noodles, pork—on thin batter, then folded with an egg, creating a beautiful cross-section. Toppings vary with season; winter's sweetness of cabbage is especially delightful. In Osaka, start with "butatama" (pork and egg); in Hiroshima, try "soba" (noodle) toppings. Enjoy the aroma and sounds of cooking from the counter, then cut and eat directly—this is the best way.
Donburi—A Mini Universe in a Bowl
Donburi, with toppings piled on plain rice, embodies Japan's quick-eating culture. Originating from Edo street stalls, with variations like tempura don and unadon, and later oyakodon (chicken and egg), regional styles developed over time. In Hakodate, Hokkaido, seafood donburi with fresh uni, ikura, and crab await travelers, offering a taste of the sea. In Tokyo's Nihonbashi, the famous "Tamade" serves oyakodon with chicken simmered in broth, available only during lunch hours. Niigata's tarekatsu-don features breaded pork cutlet in sweet soy sauce. Fukui's "Yorozu-ken" offers sauce katsu-don with freshly fried cutlets. Nagoya's miso katsu-don combines rich miso with fried pork. Prices range from around 1,000 to 2,000 yen, with seafood options exceeding 3,000 yen during peak seasons. When ordering, simply ask for the "name of the bowl" or specify your preferred toppings.
Comparing Flavors Enhances Travel
To experience the flavors of east and west in three days: start in Tokyo with dark soy-based oden and steamed eel; then take the Shinkansen to Osaka for comparison of oden and grilled eel, and enjoy okonomiyaki; or tour Chubu region with Nagoya's miso oden and katsu-don, then Shizuoka's eel and oden, ending in Kanazawa with crab oden and seafood donburi. Each route offers contrasting tastes and regional character.
Planning is as Important as Flavor
Oden is often found at street stalls and casual pubs, usually without reservations, but limited editions like Kanazawa crab oden should be visited before sold out. Eel restaurants often require reservations, especially around Doyo (midsummer). Okonomiyaki restaurants with long lines tend to turn over quickly; requesting a counter seat is recommended. Donburi shops at markets or stations open early, but seafood depends on weather and fishing conditions—check social media for updates. Payment methods vary; credit cards are common in cities, but cash is preferred at stalls. If you have dietary restrictions, confirm vegetarian options beforehand.
Useful Phrases When Traveling
dashi (broth), kabayaki (grilled eel), gyusuji (beef tendon), soba-men (with noodles), oyako-don (parent-and-child donburi). Pronouncing these terms can make ordering easier. If unsure, point to a picture and say, "Kore o kudasai" (Please give me this), and staff will usually assist.
Tasting and Comparing Deepens Your Journey
The same ingredients and dishes can have vastly different expressions depending on cooking methods, climate, and culture—dark versus clear broth, fluffy versus crispy eel, layered versus mixed okonomiyaki, sweet versus soy-based sauce. Exploring these four dishes is the shortest way to understand Japan's culinary depth. With your travel plans, city choices, and appetite set, your palate will soon traverse the Japanese archipelago. Grab your chopsticks and start your journey.