Leading restaurant search site Gurunavi (which also operates Live Japan) begins the selection process by analyzing its extensive data, drawing from activity across roughly 420,000 listed restaurants and over 28,000,000 members. From this, keywords that show clear growth in searches and user interest are identified and refined through member surveys before being reviewed by media professionals.

To be chosen, the final dish must reflect the social mood of the year, capture public attention, and represent cultural value worth passing on to future generations.

Matcha claimed the runner-up position in 2025. The global rise in wellness trends and sustained enthusiasm for Japanese cuisine strengthened matcha’s international presence. Green tea exports reached a historic high, and both drinkable and processed matcha earned renewed recognition for their quality.

Surging demand led to a shortage of tencha, the tea leaves used to produce matcha, sparking discussions about sustainable farming and how to ensure matcha’s future for the next generation.

Mala soup continued to grow in popularity across Japan. Originally from China, this spicy broth features a numbing chili and Sichuan pepper base. Diners can choose their ingredients, spice level, and portion size, making it a highly customizable and nutritious option.

Younger consumers, drawn to meals that balance convenience and well-being, embraced mala soup as an easy way to enjoy plenty of vegetables and protein. Specialty shops expanded from major cities to locations nationwide, and the dish also became a regular part of home cooking.

By 2025, mala soup had clearly moved beyond a trend and established itself as a familiar dining choice throughout Japan.

Regional udon varieties also earned a place among the year’s finalists. Udon is one of Japan’s most beloved noodle dishes, known for its thick, chewy texture. Each region has its own style, from the firm noodles of Sanuki in Kagawa to the delicate strands of Inaniwa in Akita.

In 2025, rising prices encouraged many households and travelers to seek affordable, satisfying meals. Regional udon stood out as a comfort food that expresses local character and tradition. Long-loved flavors began reaching urban centers through new restaurant openings, while growing interest in regional travel helped bring even more attention to these classic dishes.

The result was a nationwide revival of interest in udon culture.

After careful review, the Dish of the Year® Executive Committee selected rice dishes as the food that best represents Japan in 2025.

The record-breaking heat of this year led to poor harvests and higher prices, prompting renewed focus on the stability of Japan’s rice supply. As the country’s essential staple food, rice symbolized both comfort and concern.

Health-conscious varieties such as brown rice and mixed grains continued to expand, and new ways to prepare long-term storage rice became a topic of interest. Heat-tolerant rice varieties gained attention as well, reflecting the country’s need to adapt to shifting temperatures.

Rice also took on fresh roles in dining and food production. Rice flour, sake, and long-grain varieties were featured more prominently in restaurants and cafés, inspiring a broader range of rice-based menus. Together these developments made rice one of the most discussed ingredients of 2025.

The Dish of the Year® highlights the foods that shape Japan’s cultural identity and preserve the culinary spirit of each year. Guided by Gurunavi’s purpose of “satisfying people and creating connections through food,” the award shines a light on the richness and variety of Japanese cuisine. Curious to see the past Dishes of the Year? Check out Gurunavi’s dedicated website here.

With the 2025 winner now revealed, the question naturally turns to the future. What dish will define Japan in 2026? And which can’t you wait to try during your visit? For food lovers, the anticipation has already begun.