Must-try Japanese Winter Food

Embark on a delightful culinary adventure this winter and savor the seasonal flavors of Japan! Discover a variety of must-try Japanese winter dishes at your local supermarket or nearby restaurants. Don't miss out on these delectable treats!

Nabemono, a Japanese hot pot dish, is perfect for sharing with loved ones. It typically consists of meat and vegetables and comes in many varieties.

• Shabu shabu features thinly sliced meat (beef, pork, chicken, seafood, or lamb) and a variety of vegetables.
• Sukiyaki includes thinly sliced beef, tofu cubes, and a raw egg for dipping.
• Motsunabe is a hearty option with beef and/or pork offal.
• Yosenabe offers a mix of vegetables and various meats for a protein-rich meal.

The strawberry growing season in Japan begins in winter. As a beloved fruit, it is celebrated with a special day – Strawberry Day (January 15) –  with festivals, fairs, and strawberry-themed treats. Japan boasts over 300 strawberry varieties and has created numerous strawberry desserts, including cakes, mochi, and cream puffs. Tochigi Prefecture is the largest producer of strawberries and is famous for its juicy tochiotome variety. Another famous strawberry type is the sweet amao from Fukuoka Prefecture.

Oden is a light, soy-based stew that incorporates a variety of ingredients. Some common ingredients include daikon radish, konnyaku (a jelly made from konjac root), tofu, konbu, cabbage rolls, and fish cakes.

Fugu, the poisonous pufferfish, is a highly prized delicacy in Japan, particularly enjoyed during the winter months. This unique culinary experience is not for the faint of heart, as the fish contains tetrodotoxin, a potent neurotoxin that can be fatal if ingested in even minute quantities. However, the allure of fugu lies in its delicate flavor and the thrill of indulging in a dish that requires meticulous preparation and expertise.

To ensure the safe consumption of fugu, Japan has implemented stringent regulations and licensing requirements for chefs who specialise in its preparation. These chefs undergo rigorous training and must pass a series of examinations to demonstrate their knowledge and skill in handling and preparing the fish. Only licensed fugu chefs are permitted to serve this delicacy, providing diners with the assurance that their meal has been prepared with the utmost care and precision.

The preparation of fugu involves the careful removal of the fish's toxic organs, including the liver, ovaries, and intestines. The remaining flesh is then thinly sliced and artfully arranged on a plate, often accompanied by citrus fruits such as yuzu or sudachi. These citrus fruits not only complement the delicate flavor of the fugu but also help to cleanse the palate and enhance the overall dining experience.

The taste of fugu is often described as subtle and delicate, with a slightly sweet and chewy texture. Some diners compare it to chicken or frog legs, while others find it to be a unique flavour experience unlike anything they have tasted before. The thrill of indulging in this potentially dangerous delicacy, combined with its unique flavor and texture, makes fugu a sought-after culinary experience for adventurous food enthusiasts.

Oshiruko, a sweet red bean soup with rice cakes and mochi balls, is the perfect winter dessert. Its sweetness will keep you warm on even the coldest days. You can enjoy it made with either crushed beans or a condensed bean paste called zenzai.

A sweet, non-alcoholic traditional Japanese drink, amazake, is made from fermented rice. Served hot, it is a popular winter drink and is often served at shrines and temples as part of New Year festivities.

Tofu, a great source of protein, is a popular winter dish in Japan and can be cooked in many ways.  Once the soybean harvest ends, two famous tofu dishes become winter specialties: yodofu and agedashidofu. Yodofu, a Kyoto specialty, is a soup with tofu in soy or ponzu sauce. Agedashidofu is deep-fried tofu served in a hot soy sauce broth and noodles.

Originating as a street food staple in China, Nikuman, fluffy, steamed buns generously filled with savory pork or beef, have become a beloved winter snack throughout Japan. The warmth and heartiness of these delectable treats offer a perfect respite from the chilly winter days, making them a popular choice for both locals and tourists alike.

Mochi, a traditional Japanese rice cake made from glutinous rice, is a beloved wintertime treat. The process of making mochi is steeped in tradition and often involves a festive community event known as mochi-tsuki, where participants take turns pounding steamed rice into a smooth, sticky dough using a large wooden mallet and mortar. This rhythmic pounding is accompanied by cheerful chants and creates a lively atmosphere. 

The freshly made mochi is then shaped into various forms, such as round balls or squares, and can be enjoyed plain or filled with sweet bean paste, fruit, or other delicious ingredients. During the winter months, you may have the opportunity to witness a mochi-pounding festival in your local community or find beautifully packaged mochi for sale in shops and markets. Whether you participate in the making of mochi or simply savor its delicate flavor and chewy texture, this traditional Japanese food is a must-try during the winter season

Kagami mochi, meaning "mirror rice cake," is a decorative variation of mochi consisting of two stacked round rice cakes. It is typically adorned with a bitter orange called daidai and a leaf, and may also be presented using folded paper, dried persimmons, and seaweed. This tradition originated during Japan's Muromachi period. During New Year holidays, kagami mochi is commonly placed on a home shrine to honor the occasion.

Hokkaido, a renowned seafood wonderland, truly comes alive during the winter months. This is the prime season to indulge in the exquisite flavors of premium red king crabs and blue king crabs, best savored at the island's fine dining establishments. For those seeking a more casual experience, local markets and smaller restaurants offer a variety of crab dishes, from grilled crab legs to crab sushi.

Beyond Hokkaido, other regions in Japan also boast exceptional winter seafood. Journey to Fukui or Tottori Prefectures, where snow crabs reign supreme. These delectable crustaceans are best enjoyed as raw sashimi, allowing their natural sweetness to shine, or in a comforting and savory nabe, a Japanese hot pot where the crab's flavors meld with a rich broth and an assortment of vegetables and other ingredients.

Whether you're indulging in the regal king crabs of Hokkaido or savoring the delicate sweetness of snow crabs in Fukui or Tottori, Japan's winter seafood offerings are a culinary experience not to be missed.

Oysters are another winter delicacy in Hiroshima Prefecture or the famous island of Miyajima. They are enjoyed in various dishes, including raw, garnished sauces, fried oysters, and hotpots.

Osechi ryōri, a cornerstone of Japanese New Year celebrations, comprises a collection of dishes imbued with symbolism and well-wishes for the year ahead. These dishes are meticulously arranged in jubako, compartmentalized bento boxes that hold a delightful assortment of flavors and textures. Each component of osechi ryōri carries a unique meaning, representing hopes for prosperity, health, happiness, and other auspicious outcomes.

The tradition of osechi ryōri dates back to the Heian period (794-1185), and it was initially associated with courtly customs. Over time, it became a widespread practice among the general populace, with regional variations and family traditions emerging across Japan.

The preparation of osechi ryōri typically begins several days before the New Year, as many of the dishes require simmering, pickling, or other time-consuming techniques. The presentation of the food is also essential, with each item carefully placed in the jubako to create a visually appealing and balanced arrangement.

Some of the common ingredients found in osechi ryōri include:

• Datemaki (sweet rolled omelet): Symbolizing good luck and prosperity.
• Kuromame (black soybeans): Representing good health and hard work.
• Tazukuri (candied sardines): Signifying a bountiful harvest.
• Nishiki tamago (colored hard-boiled eggs): Representing happiness and celebration.
• Kohaku namasu (pickled daikon and carrots): Symbolizing purity and good fortune.

Osechi ryōri is not only a feast for the senses but also a reflection of Japanese cultural values and beliefs. The emphasis on symbolism, the meticulous preparation, and the communal enjoyment of the food all contribute to the significance of this culinary tradition. As families gather to share osechi ryōri, they express gratitude for the past year and welcome the new year with hope and optimism.

Various citrus fruits are famous during winter days in Japan. Mikan is a popular type of fruit that many people love, and it is exported in large amounts.

Yuzu is another kind of citrus fruit that doesn’t have much pulp. People often use it to add flavour to soups and dishes. 

Lastly, we have Kaki, which is a type of persimmon. It’s best to enjoy them dried, as they make for a chewy and sweet snack.

During the cold winter, nothing is more comforting than a warm bowl of soup. It provides warmth and nourishment. Japanese soups come in two main varieties: light and clear dashi broth soups, and rich and savory miso paste soups. Both are usually filled with a delicious combination of vegetables and meat.

Two popular Japanese soups perfect for winter are tonjiru and kenchinjiru. Tonjiru is a hearty miso soup with pork and winter vegetables like radish and lotus root, while kenchinjiru is a vegetarian soup packed with nutritious vegetables and tofu. Both soups are not only comforting and warming, but also flavourful.