The size of a meal
Update: 22 March 2016

The size of a meal

Learn general size of Japanese meals so you will know how much to order.

Meal size in Japan

Compared to western countries, the amount served at restaurants in Japan may be smaller. In particular, as you have often raw ingredients for sushi and sashimi, though they are healthy, the sense of fullness may not be satisfied because they are not cooked with oil.

Lots of rice as the staple diet

The Japanese staple diet is rice. The general rule is to have the staple diet, side dishes and the soup little by little in turn. In some restaurants, you may have second serving of rice for free, so ask if you want more.

Japanese cuisine to admire with your eyes

Although the amount of each dish is small, it is the characteristics of the Japanese cuisine that there are wide variety of dishes. If you take your time to taste them, you will not feel hunger gradually. Using tableware of various forms and colors is also something you can only enjoy in Japan. Delicate and beautiful arrangements will make your heart satisfied.

Onigiri (a rice ball) for a snack

When you are unable to bear being hungry, let's buy an onigiri. You can buy them easily at convenience stores and supermarkets. Rice keep you full longer, so onigiri is recommended for snacks. Varieties of ingredients used for onigiri are also something to look for.

Upsize your ramen

At ramen shops, you can ask larger portion of noodles or add toppings. Also, you can add a portion of noodles to the remaining soup, which is called kaedama. At some shops, you can ask as many noodles as you like for free, so check with the staff about kaedama.

Shops of "dekamori (extremely large portion)"

Some shops appeal to customers by "dekamori", which is that extremely large amount of food is served on a large plate. Curries and parfaits by kilograms have a great impact. Some shops provide prizes for those who finish those meals in time, so it may be interesting to try it as an entertainment.

*This information is from the time of this article's publication.

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