Ryan McCorvie: 11 Lesser-Known Japanese Food Dishes You Definitely Need to Try

Japanese-owned and -inspired restaurants have existed in the United States for longer than many of us realize. The earliest date back to the early part of the 20th century, if not before.

Yet many Americans remain unfamiliar with the depth, breadth and sheer creativity of Japanese cuisine. They might know a style of cooking or preparation (or two) off the top of their head, like sushi or hibachi. But that’s like knowing about “American barbecue” or “hot dog” and not much else.

Fortunately, it’s possible to find high-quality Japanese-inspired cuisine in almost any big U.S. city, and in plenty of smaller towns too. The best offer well-known dishes (including some distinctly American-influenced ones) alongside lesser-known items that cater to more adventurous taste buds.

If you’re an ambitious eater, that second group calls your name. Here are 11 lesser-known Japanese menu items to try next time.

1. Yakitori

Yakitori is a grilled delicacy made from chicken (the traditional option) or other animal protein. The meat is skewered and slowly rotated over a special grill that delivers the perfect sear, basted frequently with a sauce specially made for the occasion. It’s simple enough for moderately skilled cooks to make at home but also common enough to find at most Japanese restaurants.

2. Tempura

Like “sushi,” tempura describes a whole range of creations. The common theme is a light, crispy breading that offsets the flavor of the cooked meat, veggies, or starch inside and holds in precious moisture. Tempura is typically dipped in a thin, semi-sweet vinegar-and-soy sauce and served with rice or other traditional sides.

3. Tonkatsu

Tonkatsu is a Japanese take on fried, breaded pork cutlet. It wouldn’t be out of place at a Midwestern county fair — except for the sauce, a soy-inflected, viscous, barbecue-style concoction (Kansas City style would be the closest American comparison, but it’s not really close.)

4. Donburi

Donburi is the O.G. rice bowl, now found at countless fast-casual restaurants across the United States. Donburi’s secret is its simplicity: expertly cooked rice, well-seasoned proteins (nearly any will do) and tasty accompaniments in a neat, scrumptious pile. The key word there is neat; one “tell” that it’s donburi and not an American knockoff is the prim presentation.

5. Takoyaki

Takoyaki is a round, not-quite-bite-size snack featuring wheat-based batter surrounding a seasoned innard. The inside is often seafood or shellfish — octopus is super popular — but can really be anything that goes well with the rich batter.

6. Onigiri

Onigiri is another round (ish) and starchy snack. The differences with takoyaki are that the main starch ingredient is rice, there’s a nori (seaweed) wrapper around the ball in most preparations, and the protein is often found on top (if it’s to be found at all). You can think of onigiri as a sort of inside-out sushi that may or may not include a typical sushi filling.

7. Okonomiyaki

Okonomiyaki is a savory pancake dish that can either have the accessory ingredients mixed in or added after it’s cooked as a topping. If the former, the pancake is the meal, and it can be quite hearty. If the latter, it’s sort of like a thick crepe that you can eat burrito-style or piece by piece. Common accessory ingredients include seafood, land-based animal proteins, cabbage, and seasonings.

8. Nikujaga

Like tonkatsu, nikujaga looks familiar to Americans who grew up with traditional meat-and-potatoes home cooking. In this particular case, that’s because nikujaga is literally a meat and potatoes dish. The difference, as with Tonkatsu, lies in the distinctive Japanese seasonings (though there’s no barbecue-like sauce this time).

9. Yakisoba

Yakisoba is a hearty dish featuring wheat noodles fried until they’re deliciously oily and provide just a hint of crunch, but not to the point that they’re stiff or crackly. Cooks add in seasoned veggies, meat and other ingredients and mix everything together in a Worcestershire-like sauce that adds a strong but not overpowering note of umami. Unsurprisingly, yakisoba is a popular Japanese street food.

10. Chawanmushi

Chawanmushi is a rich Japanese soup made from dashi broth, eggs, protein and veggies. The deceptively simple presentation doesn’t really capture the impressive amount of work that goes into making it taste as it does; the delightfully gummy eggs, especially, are hard to imitate.

11. Wagashi

Saved room for dessert? Good, because this mochi-based delicacy is quite the mouthful. It can also be incredibly artistic; think French patisserie, just with seasonal Japanese ingredients. For a truly traditional experience, pair yours with green tea.

A final note: Most of these dishes will sound familiar (and maybe taste familiar too) to readers who occasionally eat at Japanese-inspired restaurants. But if you’re accustomed to a single “standard” meal at your favorite Japanese place, hopefully you now feel inspired to creep outside your comfort zone and try a menu item or two that you previously avoided. Variety, as they say, is the spice of life.