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'Thought It Was Impossible' - Quirky Japanese Foods That Left This American Gobsmacked

• Written by: Ran Tanaka

Last updated: 10 February 2021

When we think about what we'd love to experience on an international trip, various things come to mind—touring iconic landmarks, indulging in shopping, staying in opulent hotels, and the list goes on. But let's be real, the one thing we all yearn for is to savor the unique cuisine of the country we're visiting. Tasting the local culinary delights not only gives you a glimpse into the culture but also makes you fall head over heels for the place.

So, it's no wonder that many foreigners visiting Japan are eagerly looking forward to trying out the unique flavors that Japan has to offer. This isn't just for tourists; even those who have come to Japan for study or work are captivated and sometimes even let down by the contrasting food culture here.

We caught up with an American man who has been in Japan for five years now, and he gave us the inside scoop on Japanese cuisine that was "beyond his wildest expectations." Curious to know which dish left him utterly gobsmacked? (Note: The views expressed here are based on individual opinions gathered through a survey.)

In the United States, when you think of beef, a thick, juicy steak often springs to mind. But Sukiyaki offers a delightful twist—despite the beef being thinly sliced, it packs an incredible punch of flavor and is incredibly satisfying!

Our American friend first pointed to Sukiyaki, a dish that epitomizes Japanese hot pot cuisine, as the one that surprised him the most. But that's not all; he had another revelation.

"Wait, you dip it in raw egg, right? That's something I would never even think of doing back in the States. Before coming to Japan, I had this notion that you should never eat eggs raw. But when it comes to Sukiyaki, the raw egg is a must!"

The avoidance of raw eggs isn't exclusive to the U.S.; many countries shy away from it. Yet, relishing raw eggs is one of the unique culinary features of Japan.

So, are you intrigued to redefine your understanding of Japanese cuisine yet? Trust me, a Sukiyaki experience could be a game-changer for your taste buds!

In addition to Sukiyaki, our American friend was also amazed by 'Katsudon,' another meaty delight from Japan. "I knew about Tonkatsu before coming to Japan. But little did I know it could transform into something as phenomenal as Katsudon! Normally, you drench Tonkatsu in sauce, but Katsudon is sweetly seasoned and topped with fluffy eggs. I was amazed by how versatile this dish can be. And let me tell you, it's incredibly tasty!"

Indeed, Tonkatsu and Katsudon might seem like they come from the same family, but they're two entirely different culinary experiences. Katsudon takes the breaded pork cutlet and elevates it by simmering it in a sweet and savory sauce, then sealing it off with a luscious layer of egg. The discovery of this Japanese twist left our friend genuinely impressed!

Beyond the traditional fare, it would be a mistake to overlook Japan's B-grade gourmet, with Takoyaki leading the pack of scrumptious flour-based snacks. "Back in the States, I had never even considered eating octopus. I mean, have you seen those things? Kinda scary, right? But Takoyaki's clever at hiding its octopus, so I took the plunge. And wow, I couldn't get enough! Now I've even grown to like raw octopus!"

It's a delightful turn of events that Takoyaki helped our American friend appreciate something he had avoided for so long. Whether it's octopus sashimi or Takomeshi (octopus rice), Japan boasts a myriad of octopus dishes. The possibilities are endless, so why not take a culinary adventure and compare the different flavors?

When it comes to Japanese sweets, it turns out they're more awe-inspiring than one might imagine. 'I'm used to the fluffy texture of cupcakes and cinnamon rolls, but this chewy, 'mochi-mochi' texture? That was a first for me in Japan. Now, I've actually come to prefer Japan's mochi-mochi doughnuts!' says an American guy who's had his sweet expectations turned upside down.

Pop into any Japanese convenience store, and you'll find a lineup of treats proudly boasting this 'mochi-mochi' quality. This unique chewy sensation is winning over not just locals but even this American, who's become quite the mochi-mochi enthusiast.

Alright, let's pivot to a slightly more challenging topic: Japanese delicacies that might be a hard sell for some.

"Shirako. I just can't eat it, I'm sorry! The first time I saw it, I was like, 'Is this actually food⁉' I've heard it doesn't have much of a taste, and it's just not something I want to eat on purpose."

Interestingly, an American woman we interviewed before also mentioned her aversion to shirako. She specifically said she didn't like the taste, while this guy couldn't even bring himself to try it. When you hear it from both, you get a sense of just how startling shirako can be, don't you?

While many people claim to adore sushi, opinions diverge when it comes to other dishes featuring raw fish. "What really shocked me was Ikezukuri. I mean, the fish is still alive! It felt cruel, and I was just stunned. I respect that it's part of Japanese culture, but it's not for me," he says.

For Japanese locals familiar with Ikezukuri, it’s a sign of ultimate freshness. But, of course, it’s easy to see how this could be a startling experience for someone encountering it for the first time. 'Odori-gui,' or 'dancing eating,' probably falls into the same 'not for me' category for similar reasons.

While our guest was all praises for Japan's chewy, mochi-like sweets, his experience with 'anko' was a different story.

"Anko is sweet. I mean, shockingly sweet! I thought I was used to sugary treats, having had my fair share of cakes and ice creams in America. But the sweetness of anko? That's a different beast altogether. It just lingers in your mouth for ages," he shared.

Even coming from the States, a country renowned for its indulgent desserts, the distinct sweetness of anko proved to be too much. Some people describe the overwhelming sweetness of anko as 'scorching their throats,' and it seems he felt the same way.

He's been generous in sharing his culinary surprises and comparisons between American and Japanese food cultures. "Even after living here for five years, I'm still constantly amazed," he remarked. So, here's to him continuing to explore and enjoy the wide range of Japanese cuisine!

Note: This article is a re-edited version of one originally published in February 2019.

Written by:

Ran Tanaka

Ran Tanaka is a Japanese writer and travel agency employee. After working as an editor for a major website, she switched to a travel company. She specializes in travel and food-related genres, and she has covered all 47 prefectures in Japan. She regularly travels to report on hidden gems, scenic spots, and the kinds of travel tips that only a travel industry insider can know.

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