Traditional staples of Japanese cuisine, sushi and sashimi feature raw fish or seafood in bite-sized portions. While they're iconic abroad, they're enjoyed occasionally in Japan. Don't confuse them—sushi always includes vinegared rice, with hundreds of varieties in fillings and shapes. The classic nigiri is simple: mix cooked Japanese rice with rice vinegar, salt, and sugar. Top with a slice of raw fish seasoned with wasabi or herbs, then gently press a ping-pong-ball-sized rice portion around it. Sashimi, by contrast, is just thinly sliced raw fish, seasoned simply with mirin (sweet sake), miso, sake, soy sauce, or wasabi—the art lies in precise cuts and fresh flavors.
Yakitori, meaning "grilled bird," are bite-sized chicken skewers grilled to perfection. Ubiquitous across Japan with regional twists and global adaptations, they're perfect as appetizers or snacks. Prepare them two ways: simply salt the chicken (skin, heart, etc.) and grill, or brush plain grilled skewers with tare—a thick teriyaki-like sauce of mirin, soy sauce, and sugar.
Tempura (or tenpura) are light, crispy fritters born in 17th-century Japan. Unlike heavy fried foods, they're low-calorie thanks to a batter of flour, eggs, and ice-cold water, fried at 180°C. The cold-hot contrast creates airy, digestible results. Fry anything—fish, shellfish, pork, vegetables—and serve with grated white radish and soy sauce for an authentic treat.
