Tokyo

Cuisine is an integral part of any local culture, and no trip to Tokyo is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Tokyo to help visitors better understand the local food culture and make an informed decision when trying them.

Appetizers

• Agedashi tofu: tofu, potato starch, tentsuyu broth, negi, daikon.
• Korokke: meat, seafood, or vegetables, mashed potato, white sauce, eggs, and breadcrumbs.
• Kushikatsu (Kushiage): chicken, pork, seafood, seasonal vegetables.
• Onigiri: rice, pickled ume, salmon, katsuobushi, kombu, tarako.
• Sekihan: rice, azuki beans, sesame.
• Shiokara: marine animals, salted viscera.
• Tempura: seafood, vegetables.

Soups

• Chanko-nabe: seafood, vegetables, meat.
• Chawanmushi: egg, soy sauce, dashi, mirin, shiitake mushrooms, kamaboko, shrimp.
• Kenchin Vegetable Soup: vegetables, sesame oil, soy sauce.
• Miso Soup: dashi, miso paste, tofu, green onion.
• Nabemono: seafood, chicken, meat, vegetables.
• Oden: vegetables, seafood items, boiled eggs.
• Udon (饂飩): thick wheat-flour noodles served as noodle soup in a broth made of dashi, soy sauce (shōyu), and mirin.
• Zōni: mochi rice cakes, naruto, yuzu peel, soy sauce, vegetables and dried foods.
• Zosui: rice, egg, crab, Welsh onion, Mitsuba, Dashi soup, salt.

Salads

• Chicken Salad: cooked chicken, noodles, cabbage, green onion, sesame oil, vinegar, soy sauce.
• Namasu: vegetables (daikon raddish, carrot), seafood, rice vinegar.
• Sunomono: cucumber, sesame seeds.
• Tofu Salad: tofu, salad greens, ginger, carrots, cucumber.

Main courses

• Chazuke: rice, green tea, dashi.
• Fukagawa-don: rice, asari clams, green onions.
• Gyoza: minced pork, cabbage, sesame oil, garlic, ginger.
• Monjayaki: pan-fried batter, julienne-strips of cabbage, tempura crumbs.
• Nikujaga: meat, potatoes, onion, soy sauce.
• Omurice: chicken rice, fried egg, meat, vegetables.
• Sashimi: raw seafood, daikon raddish, shiso leaves.
• Shabu-shabu: beef (pork/chicken/lobster), tofu, vegetables.
• Sukiyaki: meat, vegetables, soy sauce.
• Sushi: cooked vinegar rice, fish, seafood.
• Tonkatsu: chicken or pork, pepper, flour, eggs.
• Yakitori: grilled chicken, tare sauce.

Desserts

• Botamochi: sweet rice and sweet azuki (red bean) paste, black sesame seeds.
• Castella or Kasutera: popular Japanese sponge cake flavoured with honey.
• Kakigōri: shaved ice, syrup.
• Kaminari-okoshi: rice, peanut, sesame, laver, vegetable oil, salt, spice.
• Konnyaku: konnyaku yam, pure water, lime.
• Wagashi: confectionery made of mochi, azuki bean paste, and fruits.

Fast food

• Donburi: rice, fish, meat, vegetables.
• Okonomiyaki: pancake, batter, cabbage, sliced pork, red ginger.
• Ramen: noodles, soy-flavoured chicken broth, scallion, menma, sliced pork, kamaboko, egg.
• Soba: buckwheat flour, bits of dried nori seaweed, dipping sauce.

Street food

• Kusaya: salted-dried fish.
• Takoyaki: octopus, tenkasu, pickled ginger, green onion, takoyaki sauce.

Drinks (Non-alcoholic)

• Calpis: water, non-fat dry milk, lactic acid.
• Canned Coffee: coffee.
• Sayama cha: green tea.

Drinks (Alcoholic)

• Amazake: low-alchoholic drink made from rice, Aspergillus oryzae.
• Asahi Beer (アサヒ　ビール): produced by Asahi Breweries, Ltd.
• Sake: rice-based alcoholic beverage.
• Shōchū: spirit distilled from barley, sweet potato, or rice.
• Umeshu: liqueur from ume fruits.
• Yebisu Beer (エビス　ビール): is one of Japan's oldest brands, first brewed in Tokyo in 1890.

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