When most people think of Japanese cuisine, familiar favorites like sushi, ramen, and tempura come to mind. But Japan’s culinary landscape extends far beyond these internationally recognized dishes. As someone who has spent over a decade exploring Japan’s food scene, I’ve discovered that some of the most memorable dining experiences come from trying strange Japanese foods that might initially seem intimidating.
Strange Japanese foods often challenge Western perceptions of what’s edible, but they represent centuries of cultural innovation and resourcefulness. From fermented soybeans to raw horse meat, these unusual delicacies offer not only unique flavors but also a deeper understanding of Japanese culinary traditions.
In this guide, I’ll introduce you to 15 strange Japanese foods that might raise your eyebrows at first but could very well become your new favorites. Whether you’re planning a trip to Japan or just looking to expand your culinary horizons, this journey through Japan’s more unusual offerings will transform how you think about Japanese cuisine.
Before we dive in, if you’re learning Japanese to better navigate menus during your culinary adventures, check out my free “Counting to 100 in Japanese” guide. It’ll help you understand prices and quantities when ordering these strange Japanese foods!
Why Strange Japanese Foods Are Worth Trying
The concept of “strange” is entirely cultural. What seems unusual to visitors might be everyday fare for locals. Japanese cuisine has evolved through centuries of isolation, resourcefulness, and a philosophy that values using ingredients in their entirety.
Strange Japanese foods often offer:
- Unique nutritional benefits – Many unusual foods like natto are packed with probiotics and nutrients
- Cultural insights – Food traditions reveal much about Japanese history and values
- Unexpected delights – Some of the strangest-looking foods offer the most surprising and pleasant flavors
- Bragging rights – There’s something satisfying about telling friends you’ve tried raw horse meat or fish sperm
As I explored in my previous post about Japanese bentos, Japanese food culture places enormous emphasis on presentation, seasonality, and balance. These principles extend to even the strangest foods, making them approachable works of culinary art.
15 Strange Japanese Foods That Deserve Your Attention
1. Natto (納豆) – Fermented Soybeans
Perhaps Japan’s most notorious food among foreigners, natto consists of fermented soybeans with a stringy, sticky texture and a pungent aroma often compared to old cheese. While many first-timers struggle with natto, it’s a breakfast staple throughout Japan, especially in the eastern regions.
What makes it strange: The slimy, stringy texture and strong smell can be overwhelming for the uninitiated.
Why it’s worth trying: Natto is a nutritional powerhouse containing protein, vitamin K2, and beneficial bacteria. Many Japanese consider it the ultimate health food, crediting it for their longevity. The taste grows on you, and when mixed with rice, raw egg, and a touch of mustard, it becomes more approachable.
Best way to try it: Start with a small portion mixed with white rice, a bit of soy sauce, and Japanese mustard. Mix vigorously until it becomes even more stringy, then take a small bite with plenty of rice.
2. Basashi (馬刺し) – Raw Horse Meat
While the idea of eating horse meat might be taboo in some Western countries, basashi is a delicacy in Japan, particularly in regions like Kumamoto. Served much like sashimi, thin slices of raw horse meat are arranged beautifully and dipped in soy sauce with ginger or garlic.
What makes it strange: The cultural taboo around horse consumption in many Western countries.
Why it’s worth trying: Basashi offers a lean, slightly sweet flavor with a tender texture that’s quite different from beef. It’s surprisingly delicate and doesn’t have the gamey taste many expect.
Best way to try it: At a specialty restaurant or izakaya in Kumamoto, where it’s typically served with grated ginger and soy sauce.
3. Shirako (白子) – Fish Milt
One of the most challenging strange Japanese foods for foreigners to embrace is shirako, or fish milt—which is the sperm sacs of male cod, salmon, or pufferfish. This creamy, soft delicacy resembles small white brains and is typically served raw or lightly cooked.
What makes it strange: The fact that you’re eating fish reproductive organs is a mental hurdle for many.
Why it’s worth trying: Once you get past the idea, shirako offers a surprisingly mild, creamy texture similar to soft tofu or custard. Its buttery richness and subtle ocean flavor make it a prized delicacy, especially in winter.
Best way to try it: Either as tempura, where the crispy exterior contrasts with the creamy interior, or in hot pot dishes, where it absorbs the flavors of the broth.
4. Fugu (フグ) – Pufferfish
Famous worldwide as the potentially lethal fish that requires specially licensed chefs to prepare, fugu is the ultimate thrill-seeking culinary experience in Japan. The fish contains tetrodotoxin, a poison far more potent than cyanide, making proper preparation essential.
What makes it strange: The element of danger—improper preparation can be fatal.
Why it’s worth trying: Beyond the adrenaline rush, properly prepared fugu offers a subtle, clean flavor and distinctive texture that’s firm yet delicate. The experience of eating fugu is also about appreciating the chef’s exceptional skill.
Best way to try it: At a certified fugu restaurant, where it’s commonly served as paper-thin sashimi arranged in a beautiful pattern resembling a chrysanthemum flower, or in a hot pot called fugu-nabe.
If you’re planning to try fugu in Japan, knowing some essential Japanese phrases could be helpful. Download my free “100+ Essential Japanese Phrases” guide to communicate better during your culinary adventures!
5. Inago (イナゴ) – Locusts
Entomophagy (insect-eating) has traditional roots in Japan, particularly in rural areas where locusts became a protein source during times of scarcity. These crunchy insects are typically simmered in soy sauce and sugar until caramelized.
What makes it strange: The obvious—eating insects is still considered unusual in many Western countries.
Why it’s worth trying: Once you overcome the visual challenge, inago offers a satisfying crunch and a sweet-savory flavor profile not unlike small shrimp. They’re also highly nutritious, packed with protein and minerals.
Best way to try it: As a beer snack at an izakaya, where the sweet-salty flavor complements cold beer beautifully.
6. Uni (ウニ) – Sea Urchin Gonads
Though increasingly popular globally, uni remains one of the strange Japanese foods that polarizes even adventurous eaters. These orange-yellow tongues of sea urchin reproductive organs have a custardy texture and intensely oceanic flavor.
What makes it strange: The unusual appearance and strong flavor profile that some compare to “licking the bottom of the ocean.”
Why it’s worth trying: When fresh, uni offers an unparalleled creamy sweetness with briny undertones that uni enthusiasts find addictive. It’s considered one of the most prized ingredients in high-end sushi restaurants.
Best way to try it: As nigiri sushi at a quality sushi restaurant, where the freshness and proper handling make all the difference in the experience.
7. Torisashi (鳥刺し) – Raw Chicken
In a country where raw foods are celebrated, even chicken gets the sashimi treatment. Torisashi consists of thin slices of raw chicken (typically from the inner breast) that are briefly boiled on the outside for less than 10 seconds while remaining raw inside.
What makes it strange: The food safety concerns associated with raw chicken in Western countries.
Why it’s worth trying: When prepared properly using specially raised chickens, torisashi offers a surprisingly delicate texture and pure flavor that’s nothing like cooked chicken. The experience challenges western food safety assumptions.
Best way to try it: At a specialized yakitori restaurant with high-quality sourcing, served with wasabi, soy sauce, and perhaps a squeeze of lemon.
8. Nankotsu (軟骨) – Chicken Cartilage
Rather than discarding the crunchy bits of cartilage attached to chicken meat, Japanese cuisine celebrates these textural elements. Nankotsu is typically skewered and grilled yakitori-style or fried into crunchy nuggets.
What makes it strange: The idea of intentionally eating the parts most Westerners discard.
Why it’s worth trying: The satisfying crunch and rich chicken flavor make nankotsu an addictive snack, especially when paired with beer. The cartilage also contains collagen, which some believe benefits skin health.
Best way to try it: As deep-fried karaage-style nuggets with a squeeze of lemon, or grilled on skewers at a yakitori restaurant.
9. Kujira (鯨) – Whale Meat
Controversial globally but historically significant in Japan, whale meat became an important protein source during post-war food shortages. Though consumption has dramatically decreased in modern Japan, it remains available in specialty restaurants.
What makes it strange: The ethical concerns and international controversy surrounding whale hunting.
Why it’s worth trying: From a purely culinary perspective, kujira offers a unique flavor somewhere between beef and tuna, with a distinctive dark red color and dense texture unlike any other meat.
Best way to try it: As thinly sliced sashimi or lightly seared tataki style, which preserves the tenderness while adding a slight char flavor.
10. Horumon (ホルモン) – Offal
The term “horumon” comes from the Kansai dialect word “horu mono,” meaning “discarded things.” This category encompasses various animal organ meats that are celebrated in Japanese cuisine rather than wasted.
What makes it strange: The direct consumption of intestines, stomach, heart, and other organs that many Western cuisines disguise or discard.
Why it’s worth trying: Properly prepared horumon offers rich flavors and interesting textures not found in muscle meats. Specialties like liver, heart, and intestine each have distinctive characters that showcase the full range of flavors an animal can offer.
Best way to try it: At a yakiniku (Japanese BBQ) restaurant, where you can grill small pieces to your preferred doneness, or in motsunabe, a hot pot specialty from Fukuoka.
11. Mentaiko (明太子) and Tarako (たらこ) – Spiced and Plain Pollock Roe
These sacs of fish eggs might look a bit unsettling to the uninitiated, but they’re beloved flavor boosters in Japanese cuisine. Tarako is salted pollock roe, while mentaiko is the same product seasoned with chili peppers and other spices.
What makes it strange: The appearance of intact fish egg sacs can be visually challenging for some.
Why it’s worth trying: Both offer a burst of umami flavor with mentaiko adding a pleasant spicy kick. They’ve become so popular that you’ll find mentaiko flavor in everything from pasta to potato chips in Japan.
Best way to try it: For beginners, try mentaiko spaghetti, where the creamy, spicy roe creates a Japanese-Italian fusion dish that’s become a modern classic. Alternatively, enjoy tarako on its own with a bowl of white rice.
Learning to read basic Japanese can help you identify these strange Japanese foods on menus. My Hiragana & Katakana Cheat Sheet is perfect for beginners looking to decipher Japanese menus!
12. Goya (ゴーヤ) – Bitter Melon
While technically a vegetable rather than a strange preparation method, goya earns its place on this list through its intensely bitter flavor profile that challenges many first-time tasters. This bumpy, cucumber-shaped vegetable is a staple in Okinawan cuisine.
What makes it strange: The extraordinary bitterness that can be shocking to palates unaccustomed to bitter flavors.
Why it’s worth trying: Goya is packed with nutrients and is credited as one contributor to the legendary longevity of Okinawans. When properly prepared in dishes like goya champuru (stir-fried with tofu, egg, and spam or pork), the bitterness becomes an invigorating, refreshing quality.
Best way to try it: In goya champuru, where the bitterness is balanced by the other ingredients, or as tempura, where the crispy coating adds textural contrast.
13. Umi Budo (海ぶどう) – Sea Grapes
Often called “green caviar,” these tiny seaweed clusters resemble miniature grapes and pop pleasantly in your mouth. Native to Okinawa, umi budo offers a burst of briny freshness that captures the essence of the sea.
What makes it strange: The unusual popping texture and appearance as tiny translucent green bubbles.
Why it’s worth trying: Few foods offer such a direct taste of the ocean in such a delightful textural package. The popping sensation as you bite into each little “grape” creates a playful eating experience.
Best way to try it: Simply dressed with a little ponzu sauce (citrus-soy) as a side dish, allowing the natural ocean flavor and unique texture to shine.
14. Monjayaki (もんじゃ焼き) – Tokyo-style Runny Pancake
While okonomiyaki (Japanese savory pancake) has gained international recognition, its Tokyo cousin monjayaki remains relatively unknown. This runny, gooey dish might not win beauty contests, but its flavor and interactive eating experience make it a must-try.
What makes it strange: The unappetizing appearance—often described as resembling something regurgitated—and the unusual cooking and eating method.
Why it’s worth trying: The contrast between the crispy bottom and soft, gooey top creates a textural masterpiece, while the savory flavors intensify as the batter cooks on the hot griddle. The communal cooking experience also makes it a fun social activity.
Best way to try it: At a specialized monjayaki restaurant in Tokyo’s Tsukishima neighborhood, known as “Monja Street,” where you cook it yourself at a table with a built-in iron griddle.
15. Shirasu (しらす) – Baby Whitebait Fish
These tiny, translucent fish are typically eaten whole—bones, heads, and all. Fresh shirasu has a delicate sweetness, while dried versions intensify in flavor and are used as condiments.
What makes it strange: Eating entire fish, including eyes and bones, challenges Western notions of fish preparation.
Why it’s worth trying: The delicate texture and mild flavor make shirasu an approachable entry point into strange Japanese foods. They also offer concentrated calcium and other nutrients from the whole fish.
Best way to try it: As shirasu-don, where the fresh tiny fish are served over a bowl of hot rice, perhaps with a raw egg yolk on top. Alternatively, try them as a topping on pizza or in a light salad.
How to Approach Strange Japanese Foods
If you’re hesitant about trying these unusual delicacies, here are some tips to make the experience more enjoyable:
- Start small – Begin with tiny portions to acclimate your palate
- Pair appropriately – Many strange foods are better with the right accompaniment (like beer with nankotsu)
- Respect the preparation – Understanding how and why something is prepared helps appreciate it
- Open your mind – Cultural context matters; what seems strange is normal elsewhere
- Trust local recommendations – Japanese friends or guides can steer you toward quality versions
As I noted in my article about Ramune Japanese soda, sometimes the most memorable food experiences come from embracing the unfamiliar.
Where to Find Strange Japanese Foods
While specialized restaurants offer the best versions of many strange Japanese foods, here are some accessible places to start your culinary adventure:
- Izakayas (Japanese pubs) – Often feature adventurous small plates like nankotsu and shirako
- Department store basements (depachika) – Offer packaged versions of natto, mentaiko, and shirasu
- Regional specialty restaurants – Seek out Kumamoto restaurants for basashi or Fukuoka spots for motsunabe
- Traditional markets – Kyoto’s Nishiki Market or Tokyo’s Tsukiji Outer Market offer many strange foods
- Conveyor belt sushi chains – Budget-friendly ways to try uni and mentaiko
If you’re planning to explore Japan’s culinary scene, my JLPT N5 Kanji Cheat Sheet includes essential characters for reading food menus and navigating restaurants!
Conclusion: Embracing Culinary Adventure
Strange Japanese foods challenge our preconceptions about what’s edible and delicious, opening new worlds of flavor, texture, and cultural understanding. As with my exploration of Japanese ice cream flavors, I’ve found that the most unusual options often become the most memorable.
By approaching these foods with an open mind and spirit of adventure, you gain not just new taste experiences but deeper insights into Japanese culture and history. The willingness to try strange foods reflects the Japanese philosophy of mottainai (waste nothing) and showcases the creativity that has shaped one of the world’s most respected cuisines.
Whether you’re planning a trip to Japan or seeking authentic experiences at a local Japanese restaurant, I encourage you to step outside your comfort zone and try at least one strange Japanese food from this list. You might discover a new favorite—or at least earn an unforgettable story to tell.
What’s the strangest Japanese food you’ve tried or would like to try? Let me know in the comments below!
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