Japanese cuisine is packed with unique, unfamiliar foods beyond sushi and ramen. We’ll explore some delicious and distinctive dishes, such as sake lees, namero, uni, nankotsu, and barazushi. If you’re an adventurous eater, discover these culinary gems!
Sake Lees
Sake is a popular drink people enjoy worldwide, but many are unfamiliar with its lesser-known byproduct, sake lees (or sake kasu). Usually considered a hidden gem in Japanese cuisine, sake lees is the leftover mash from sake brewing and is a multi-purpose, nutrient-rich ingredient. It also has a distinctively mild, tangy flavor with a hint of sweetness, making it an excellent base for various dishes.
In Japan, sake lees are used in soups like kasu-jiru, pickling vegetables, and marinades for fish or meat. It’s also the star ingredient in amazake, a popular non-alcoholic or low-alcoholic drink made from fermented rice. You can find amazake in supermarkets, but it is best enjoyed during winter festivals held in shrines or temples. Additionally, this drink is rich in amino acids, vitamins, and enzymes, making it an excellent choice for boosting energy and staying warm during the colder months.
Namero
Namero is a traditional dish from the Boso Peninsula. It was created by fishermen looking for a simple recipe to eat while out in the sea. Its name, meaning “lick” in Japanese, reflects its deliciousness; you might be tempted to lick your plate clean! This traditional fisherman’s recipe features minced raw fish, such as mackerel or horse mackerel. The fish combines savory ingredients like miso, ginger, shiso leaves, and green onions.
Ingredients are finely chopped and mixed until they form a paste-like texture, perfect for spreading over rice or enjoying as is. Namero’s bold, umami-rich flavors and smooth texture stand out among Japan’s many seafood dishes. Some variations involve grilling or lightly searing the mixture, transforming it into sanga-yaki. You can find namero and dishes like sanga-yaki in Chiba, Aomori, and Hokkaido in izakayas.
Uni
If you’re a sushi lover, you should try uni. Uni, or sea urchin roe, is a treasured delicacy in Japan, known for its rich, creamy texture and distinct oceanic flavor. Most commonly enjoyed raw as sushi or sashimi, uni is often served directly from the sea urchin’s spine. This delicacy consists of the sea urchin’s eggs and offers a unique flavor profile, blending sweetness with a savory, salty undertone.
Fresh, high-quality uni, often sourced from Hokkaido, is highly valued for its vibrant golden color and exceptional freshness. During the winter, it’s a popular treat to enjoy at fish markets, where you can eat it directly from the stalls. It can also be used in pasta, risotto, or as a topping for toast, adding a decadent twist to everyday dishes.
High-grade uni is often very expensive, so many people in Japan choose regular-grade uni instead. Regular uni is commonly found in sushi trains, typically served as gun-style sushi. The grade of uni can significantly influence whether someone enjoys it. So, it’s worth trying high-grade uni for a truly exceptional experience!
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Nankotsu
Nankotsu, or chicken cartilage, is a standout item in Japan’s yakitori cuisine, offering an unconventional eating experience. This cartilage, typically sourced from parts like the neck, wings, or joints, is skewered and grilled over charcoal. The grilling process produces a smoky flavor, enhancing the cartilage’s satisfying crunch.
This dish is usually seasoned with salt or tare sauce, which adds flavor without overpowering its light taste. Its low-fat content and crunchy texture make it popular in izakayas and yakitori restaurants across Japan. Nankotsu can be enjoyed as a snack or appetizer, providing a unique alternative to traditional yakitori cuts.
Barazushi
Barazushi is a vibrant and flavorful dish from Okayama Prefecture. It is a unique take on sushi that stands out for its appearance and history. Unlike traditional rolled or pressed sushi, barazushi is a scattered style of sushi known as chirashizushi. It features vinegared rice topped or mixed with various seasonal ingredients. Barazushi is thought to have been born out of the cleverness of locals trying to get past meal restrictions.
In the Edo period (1603-1868), the lord of Okayama banned fancy meals, stating that a meal should consist of one soup and one side dish. So, people mixed many things into rice to make their dishes look simple enough, like a side dish, even though there was plenty to eat. Typical toppings include vegetables like lotus root, carrots, and shiitake mushrooms, and seafood such as shrimp and mackerel.
Ingredients change with the seasons, highlighting local flavors and ensuring dishes remain vibrant and exciting. Today, barazushi is a festive dish enjoyed on special occasions or family gatherings. Its vibrant presentation and delightful blend of flavors make it a true celebration of Japanese culinary artistry and creativity.
Why is food like sake lees so unusual?
Foods like sake lees are unusual because they have particular uses and are overshadowed by more popular Japanese dishes. While sake is globally recognized, its byproduct, sake lees, remains hidden and is used in soups, pickles, and drinks like amazake. Similarly, dishes like namero, uni, nankotsu, and barazushi are not widely known outside Japan despite their unique flavors.
These foods showcase the creativity and resourcefulness of Japanese cuisine, highlighting seasonal and regional influences. Though initially unusual, these dishes reflect Japan’s culinary cleverness and offer a fascinating taste of overlooked delicacies. For adventurous eaters, trying these foods is a great way to experience Japan’s hidden culinary gems. Which food do you want to try? Let us know in the comments below!
