10 Must-Try Japanese Foods For Summer

Say goodbye to the bubbling hot pots and steaming ramen of winter and hello to bowls of cold noodles, sweets that look like drops of rain, and towering bowls of flavoured shaved ice (there's even square-shaped watermelons, if you're prepared to part with some serious cash...). Read on for more about these and other must-try Japanese foods for summer. 

Kakigori—or as we like to call it, Japan's snow cone on steroids—is the ultimate summer treat. Featuring a mountain of powdery ice flavoured with syrup, cream, and other goodies in practically every flavour under the sun (think strawberry, lemon, pistachio and of course, matcha), this chilly confection can be found on the menu at restaurants and cafes across the country, with some spots devoted to the dish entirely. Tokyo's Azuki to Kouri, whose chef previously worked in a Michelin-starred kitchen, is considered the crème of the kakigori crop and is a must-visit.  

Somen are super-thin (read: 1mm!) noodles made from white wheat, which take as little as one minute to cook (music to anyone who doesn't want to be stuck slaving over an oven in the Japanese heat's ears). After cooling off in icy water, these vermicelli-style strands are enjoyed with a simple dipping sauce or broth. In the summer, some restaurants offer an experience known as nagashi somen (flowing noodles), where diners sit around a long bamboo chute filled with running water, along which said noodles are released. Diners must pick up the noodles with chopsticks as they float by—catch 'em if you can!

Eating eel may seem like an unlikely way to beat the heat—turns out, it's actually one of the best. Japan's most widely-consumed variety, the freshwater 'unagi', is packed full of vitamins and minerals said to imbue you with extra energy for getting through those long, hot summer days. As for the flavour, think rich, buttery, and at its peak when the meat is basted in a sweet and salty sauce then cooked over a charcoal grill.  

These dainty noodles are actually made out of a jelly (yes, jelly!) that's derived from seaweed. Surprisingly, they have very little taste of their own but are a great vessel for carrying other flavours (in some parts of Japan, they are even served as a dessert). Their high water content gives them a refreshing quality which, when coupled with the fact they are served cold, makes them extremely popular in the summer. Plus, they're practically guilt-free (gluten-free, vegan, and carb-free, to be exact). 

Italy has sun-dried tomatoes; Japan has sun-dried plums (well, sorta). Sun-drying is an important step in preparing 'umeboshi' or pickled plums, a famously salty, sour treat often used in rice dishes, or added to hot drinks and alcohol. These potent plums are said to bequeath a bunch of health benefits—samurai actually used to take them into battle to help them fight off fatigue, dehydration,  and even hangovers (the ultimate snack, some might say). 

Summertime in Japan is synonymous with watermelons. From exorbitantly-priced square, triangle and even heart-shaped versions (plus one with entirely black skin), often given as gifts, to the regular variety (which itself has a sweeter taste and thinner rind than you're probably used to), this refreshing treat is always in hot demand. And not just for eating, mind you—a popular beach game called suikawari involves smashing a watermelon while blindfolded, much like you would a piñata. 

Hiyayakko (chilled tofu) is often so prettily presented, we reckon it could pass for a dessert. In reality, it's a strictly savoury affair and features a cake (or sometimes slices or cubes) of soft and silky tofu, piled high with assorted garnishes like spring onion, bonito flakes, and fresh grated ginger (don't forget the all-important drizzle of soy sauce). This dish is a mainstay on izakaya menus in the summer and is best enjoyed with a pint of ice-cold beer. 

No-one makes food look quite as magical as the Japanese. Case in point: the viral mizu shingen mochi or 'raindrop cake', which looks just like a giant raindrop. There IS some water involved in the making of this transparent treat (in fact, it's just that mixed with agar powder), which is typically served with kinako (roasted soy bean flour) and kiromitsu (black sugar syrup). The texture is equally charming—think jiggly, jelly-like, and only stable at room temperature for around 20 minutes before it melts. Check out the OG home of this dessert at Kinseiken Seika in Yamagata. 

Zaru soba and zaru udon are simply cold versions of both noodles, and a favourite summertime snack here in Japan. The name comes from the bamboo mat or 'zaru' (actually a kind of draining device, not unlike a sieve) on which they are traditionally served. These noodles are served as is (with the exception of a nori garnish), though they have a dipping sauce and sometimes added extras like spring onion, grated radish, and crunchy tempura on the side.

A summer treat with a more acquired taste is goya. This dark green melon—which looks more like its cousin, the cucumber, albeit with a case of the mumps—is generally reserved for use in savoury dishes like stir-fries, soups and salads, due to its trademark bitter flavour. In its hometown of Okinawa, it is considered a superfood thanks to its abundance of nutrients and is credited as one of the reasons for the residents' longevity here. 

Japan has so much to offer, from delicious food to beautiful places to stay. There are traditional ryokans in the countryside and modern hotels in the city. Each place has its unique charm and offers a glimpse into Japanese culture and hospitality. As summer comes, you can enjoy Japanese food and explore new places.