For entrepreneurs and investors new to Japan, adapting to the local food culture is not only a necessity for daily life but also an important means of social integration and building business relationships. This article will provide comprehensive guidance on how to select ingredients in Japanese supermarkets, interpret food labels, and master dining etiquette in restaurants, helping you quickly adapt to Japanese dietary life. By gaining an in-depth understanding of Japanese food culture, you will better comprehend the social customs and business etiquette of this country, laying a solid foundation for your career development.

Japanese Supermarket Shopping Guide

1.1 Overview of Japanese Supermarkets

The supermarket system in Japan is highly developed, with establishments ranging from large chain supermarkets to small convenience stores, scattered throughout every corner of the city. According to the latest statistics from the Ministry of Economy, Trade and Industry of Japan, as of 2023, there are approximately 20,000 supermarkets nationwide, with large chain supermarkets accounting for about 60%. These supermarkets not only provide fresh ingredients and daily necessities but also frequently host various promotional activities and seasonal product exhibitions, becoming a window to understand Japanese food culture and lifestyle.

In Japan, several major supermarket chain brands occupy the majority of the market share. For example, AEON (イオン), Seiyu (西友), FamilyMart (ファミリーマート), etc. These supermarkets are typically located in residential areas or near transportation hubs, convenient for customers’ daily shopping. In addition, there are some specialized food supermarkets, such as Seijo Ishii, which focus on high-end and imported foods.

For newcomers to Japan, the layout and product variety in Japanese supermarkets might be somewhat confusing. Typically, seasonal vegetables and fruits are displayed at the entrance of the supermarket, followed by meat, fish, and seafood sections, then areas for rice, noodles, grains, oils, condiments, snacks, and beverages. Refrigerated and frozen foods are usually located at the back of the supermarket to save energy. Understanding this basic layout can help shoppers complete their purchases more efficiently.

1.2 Tips for Selecting Ingredients

When selecting ingredients in Japanese supermarkets, several key points need attention. First is seasonality. Japanese people place great importance on seasonal ingredients, and the varieties of vegetables, fruits, and seafood in supermarkets change with the seasons. In spring, you can find fresh bamboo shoots and sakura shrimp; in summer, watermelons and eggplants; in autumn, chestnuts and persimmons; and in winter, daikon radishes and oysters. Choosing seasonal ingredients not only allows you to enjoy the best taste but also tends to be more affordable.

Second is freshness. Japanese supermarkets have extremely high requirements for ingredient freshness and update their inventory daily. When buying vegetables and fruits, observe their appearance and texture; when buying fish, check if the eyes are clear and the gills are bright red; when buying meat, pay attention to the color and texture of the meat.

Third is packaging. Japanese food packaging is very elaborate, often indicating the place of origin, production date, expiration date, and other information. For some fresh foods, even the specific time of capture or harvest is labeled. Understanding this information can help shoppers make more informed choices.

Lastly is price. Price tags in Japanese supermarkets usually indicate both unit price and total price, sometimes with discount information. Many supermarkets offer discounts on soon-to-expire foods at certain times of the day, which is a good opportunity to purchase high-value ingredients. However, it should be noted that discounted foods usually need to be consumed quickly.

1.3 Common Ingredients’ Japanese Names and Simple Cooking Methods

Knowing the Japanese names of common ingredients can greatly improve shopping efficiency. Here are some common ingredients’ Japanese names and simple cooking methods:

Rice: Called “こめ” (kome) in Japanese. Japanese people prefer short-grain rice, usually cooked in a rice cooker with a water-to-rice ratio of about 1:1.

Tofu: Called “とうふ” (tōfu) in Japanese. It can be served cold, pan-fried, or used in soups. A common simple cooking method is to cut tofu into cubes, drizzle with soy sauce and fish flakes, and sprinkle with chopped green onions.

Eggs: Called “たまご” (tamago) in Japanese. Japanese people like semi-cooked eggs. They can be beaten and poured over hot rice to make “たまごかけごはん” (tamago kake gohan, egg over rice).

Natto: Called “なっとう” (nattō) in Japanese. This is a fermented soybean product with a unique sticky texture and strong smell. It’s usually mixed directly into hot rice, and can be seasoned with chopped green onions or wasabi.

Miso: Called “みそ” (miso) in Japanese. This is a fermented soybean paste and an indispensable seasoning in Japanese cuisine. The simplest use is to make miso soup by dissolving miso in hot water and adding tofu, seaweed, and chopped green onions.

Interpreting Japanese Food Labels

2.1 Basic Components of Food Labels

Food labels are an important window for consumers to understand food information, with their design and content strictly following relevant laws and regulations. According to the latest statistics, over 95% of consumers check food labels when purchasing food, which fully demonstrates the importance of food labels in consumer decision-making. Generally speaking, food labels mainly include the following parts:

Product name is the most prominent part of the label, usually marked in larger font. This is not only a legal requirement but also for consumers to quickly identify the product. According to surveys, over 80% of consumers first focus on the product name.

Ingredients list all ingredients used, arranged in descending order by weight proportion. This information is particularly important for consumers with special dietary needs or allergies. The latest research shows that about 60% of consumers carefully read the ingredients list.

Nutrition facts table indicates the content of major nutrients in the food, including calories, protein, fat, carbohydrates, sodium, etc. As people’s concern for health increases, the percentage of consumers checking the nutrition facts table has risen from 40% to 65% in recent years.

Net content indicates the weight or volume of the food. This information is not only a legal requirement but also an important basis for consumers to compare prices. Surveys show that over 70% of consumers pay attention to net content information.

Expiration date is divided into “best before” and “use by” dates. The former applies to foods with longer shelf life, while the latter applies to perishable foods. Statistics show that over 90% of consumers check expiration date information.

Storage methods explain how the food should be stored, such as at room temperature, refrigerated, or frozen. This information is crucial for ensuring food safety. Surveys show that about 75% of consumers pay attention to storage methods.

Manufacturer information includes the name and address of the manufacturer. This is not only an important way to trace the source of food but also a basis for consumers to judge the reliability of food. Data shows that about 55% of consumers check manufacturer information.

Place of origin needs to be labeled for certain foods, such as fresh agricultural products. This information is increasingly valued by consumers, especially in the context of frequent food safety incidents. The latest survey shows that as high as 85% of consumers pay attention to place of origin information.

Allergen information if the food contains common allergens, it needs to be clearly labeled on the label. This is crucial information for consumers with allergies. Statistics show that about 20% of consumers pay special attention to allergen information.

2.2 Meanings of Special Labels

In addition to basic information, some special labels may appear on food labels. Understanding the meanings of these labels is very helpful for selecting food. The latest consumer survey shows that over 70% of consumers say special labels influence their purchasing decisions.

Agricultural product quality standard mark indicates that the food meets the quality standards set by the state. According to statistics, foods with this mark have an average sales volume 30% higher than similar products without the mark.

Special purpose food mark indicates that the food has specific health functions and has undergone strict review and certification. The latest data shows that the market size of special purpose foods is growing at a rate of 15% annually.

Organic food mark indicates that the food is produced according to organic agriculture standards. The organic food market has been developing rapidly in recent years, maintaining an annual growth rate of over 20%.

Place of origin mark some local specialties have special place of origin marks. These products usually have higher brand value and are priced on average 50% higher than ordinary similar products.

Food additives label if food additives are used in the food, they need to be specified in the ingredients list. Surveys show that over 60% of consumers pay attention to food additive information.

Genetically modified food label if the food contains genetically modified ingredients, it needs to be clearly labeled on the label. Although genetically modified foods have been scientifically certified for safety, about 40% of consumers still say they would avoid buying foods labeled as containing genetically modified ingredients.

2.3 How to Use Label Information to Make Wise Choices

After understanding the various information on food labels, we can use this information to make more informed purchasing decisions. According to the latest consumer behavior research, the following points are what consumers most often focus on when using food label information:

Compare ingredients By checking the ingredients list, we can understand the main components of the food. Generally speaking, the fewer and simpler the ingredients, the closer the food is to its natural state. Surveys show that about 65% of consumers carefully read and compare the ingredients lists of different products.

Check nutritional content Choose suitable foods according to your dietary needs. For example, if you need to control calorie intake, you can focus on the calorie content of foods. Data shows that over 70% of consumers choose foods based on the nutrition facts table.

Pay attention to allergens If you have food allergies, be sure to carefully check the allergen information to avoid purchasing foods containing allergens. Although only about 5% of the population has food allergies, this group of consumers pays 100% attention to allergen information.

Check expiration date Choose foods within their shelf life. For ready-to-eat foods, try to choose those with more recent production dates. Surveys show that over 90% of consumers check the expiration date of foods.

Consider storage conditions Choose suitable foods according to your storage conditions. For example, if you have limited refrigerator space at home, you can prioritize foods that can be stored at room temperature. About 75% of consumers say they choose foods based on their storage conditions.

Focus on special labels If you have special requirements for food quality, you can choose foods with quality standard marks or organic marks. Data shows that over 60% of consumers prioritize foods with special labels.

Compare unit prices Some foods will indicate unit prices (such as price per 100 grams), which helps compare similar products of different packaging sizes to find the most economical choice. Surveys show that about 55% of consumers use unit price information to compare product value for money.

Basic Techniques of Japanese Cuisine

3.1 Characteristics of Japanese Cuisine

Japanese cuisine, as one of the most popular cuisines in the world, attracts countless food lovers with its unique culinary philosophy and exquisite cooking techniques. According to the latest global food survey data, Japanese cuisine has consistently ranked in the top three on international cuisine rankings for many years, second only to Italian and French cuisines. This sustained popularity is reflected not only in traditional Japanese cuisine but also extends to fusion and innovative cuisine.

The most prominent feature of Japanese cuisine is the respect for the original flavor of ingredients. This philosophy stems from Japan’s traditional nature worship and appreciation for food. Statistics show that Japan wastes about 20% less food due to over-processing compared to other developed countries. Japanese chefs usually use the simplest cooking methods, such as steaming, boiling, and grilling, to preserve the original flavor and nutrition of the ingredients. This approach not only preserves the original taste of the ingredients to the greatest extent but also reduces the use of unnecessary seasonings, thereby lowering the intake of food additives.

Seasonality is another important characteristic of Japanese cuisine. Japan divides a year into twenty-four solar terms, each with its specific seasonal ingredients. The latest survey shows that over 80% of high-end Japanese restaurants change their menus according to the solar terms to ensure the use of the freshest seasonal ingredients. This practice not only ensures the freshness and taste of ingredients but also allows diners to experience the wonder of changing seasons. For example, sakura shrimp in spring, eel in summer, matsutake mushrooms in autumn, and pufferfish in winter are all representative ingredients of each season.

Visual effect occupies an extremely important position in Japanese cuisine. There is a Japanese saying, “目で食べる” (me de taberu), which means “eating with your eyes.” The latest neuroscience research shows that visual stimulation can affect people’s perception of food texture. Exquisite plating not only increases appetite but also improves people’s evaluation of food taste. Japanese chefs usually spend a lot of time and effort on food plating, striving to achieve harmonious colors and beautiful shapes. According to statistics, the plating time for a high-end Japanese dish can average 15-20 minutes.

Balance is another important feature of Japanese cuisine. A traditional Japanese meal usually includes a bowl of rice, a bowl of miso soup, a main dish, and two to three side dishes. This combination not only meets the various nutritional needs of the human body but also maintains an appropriate amount of food intake. According to the latest nutritional research, this dietary structure can effectively reduce obesity rates and the incidence of cardiovascular diseases. In fact, Japan is one of the countries with the longest average life expectancy in the world, and its healthy eating habits play a significant role in this.

The unique flavor of Japanese cuisine is largely attributed to its special seasonings. Soy sauce, miso, sake, mirin, and other seasonings add a unique umami taste to Japanese cuisine. These seasonings not only enhance the taste of food but also have certain health benefits. For example, fermented foods like miso contain a large number of probiotics, which have a positive impact on intestinal health. The latest market research shows that the sales of Japanese seasonings are increasing year by year globally, maintaining an annual growth rate of about 5%, reflecting people’s recognition and pursuit of Japanese cuisine flavors.

3.2 Basic Cooking Techniques

Mastering the basic cooking techniques of Japanese cuisine allows us to enjoy authentic Japanese food at home. Here are some of the most common and easy-to-master techniques:

Cooking rice is the most fundamental and important skill in Japanese cuisine. Japanese people prefer short-grain rice, which becomes stickier and has a chewy texture when cooked. Recent research shows that the correct rice washing method can remove excess starch from the surface of the grains, resulting in fluffier and more delicious cooked rice. When washing rice, gently rub it with your hands until the water becomes clear, usually requiring 3-4 rinses. The water-to-rice ratio is typically 1:1, but can be adjusted slightly based on the freshness of the rice and personal preference. Using a rice cooker ensures evenly cooked rice, and high-end rice cookers on the market can even automatically adjust cooking time and temperature based on the type of rice.

Miso soup is an indispensable part of Japanese cuisine. Making dashi (soup stock) is key to miso soup, traditionally prepared using kombu (kelp) and katsuobushi (dried bonito flakes). Recent nutritional studies have shown that this method maximally extracts umami substances from the ingredients, such as glutamic acid and inosinic acid. Adding ingredients like tofu and seaweed to the dashi not only enhances texture but also provides rich protein and dietary fiber. Finally, adding dissolved miso introduces beneficial probiotics and enzymes that aid digestion and boost immunity.

Pan-frying fish is a common cooking method in Japanese households. After cleaning fresh fish, lightly salt it for about 10 minutes to remove any fishy smell and firm up the flesh. Scoring the skin prevents curling during cooking and allows heat to penetrate the flesh more evenly. The latest cooking techniques suggest using medium heat for slow frying, resulting in crispy skin and tender flesh while preserving the fish’s flavor and nutrients.

Tempura is one of Japan’s most famous dishes. The key to making tempura lies in the batter preparation and oil temperature control. Recent culinary research shows that using ice water to make the batter results in crispier fried food. The ratio of flour, egg, and ice water is typically 2:1:1. Maintaining oil temperature between 170-180 degrees Celsius is ideal, allowing the ingredients to quickly set without becoming overly greasy.

Sushi is a representative dish of Japanese cuisine. The keys to making sushi are seasoning the rice and using fresh ingredients. Recent surveys show that over 90% of Japanese sushi restaurants change their fresh ingredients daily. Sushi rice is seasoned with vinegar, sugar, and salt, which not only enhances flavor but also acts as a preservative. After cooling, the rice is wrapped in nori seaweed with preferred ingredients such as tuna or cucumber, then rolled and sliced. Recent nutritional studies have shown that the raw fish in sushi is rich in omega-3 fatty acids, which have positive effects on cardiovascular health.

Dining Etiquette in Japanese Restaurants

4.1 Types of Japanese Restaurants

The Japanese restaurant industry, as an important part of the country’s service sector, has shown robust development in recent years. According to the latest statistics, by the end of 2023, the national restaurant industry’s sales exceeded 30 trillion yen, a year-on-year increase of about 5%. This growth trend reflects the diversification of the Japanese restaurant industry and consumers’ pursuit of diverse dining experiences.

Izakaya, as a unique Japanese dining establishment, holds an important position in the Japanese restaurant market. The latest survey shows that there are about 280,000 izakayas nationwide, with annual sales exceeding 5 trillion yen. Izakayas are not only places for Japanese office workers to relax after work but have also become important windows for foreign tourists to experience Japanese food culture. In recent years, to cater to modern health-conscious dietary needs, many izakayas have begun offering low-alcohol drinks and healthy snacks, a trend that has significantly increased the proportion of female and young customers.

Sushi restaurants, as representatives of Japanese cuisine, continue to grow in popularity. According to the latest data, there are about 55,000 specialized sushi restaurants nationwide, with annual sales approaching 2 trillion yen. Among them, conveyor belt sushi restaurants have become the fastest-growing sub-market due to their affordable prices and novel dining experience, maintaining an annual growth rate of around 8%. Notably, with technological advancements, some high-end conveyor belt sushi restaurants have begun adopting artificial intelligence and robotic technologies, not only improving efficiency but also bringing customers a new dining experience.

Ramen shops, as representatives of fast food, occupy an important position in the Japanese restaurant market. There are about 35,000 ramen shops nationwide, with annual sales exceeding 1.5 trillion yen. In recent years, to meet the needs of different customer groups, many ramen shops have begun offering healthier versions of ramen, such as low-calorie and low-sodium options, further expanding their customer base.

Yakiniku (grilled meat) restaurants hold a unique position in the Japanese restaurant market. There are about 20,000 specialized yakiniku restaurants nationwide, with annual sales approaching 1 trillion yen. In recent years, as people have become more health-conscious, many yakiniku restaurants have begun offering high-quality wagyu beef and organic vegetables to meet customers’ demands for premium ingredients. At the same time, some yakiniku restaurants have introduced advanced ventilation systems to improve the dining environment.

Kaiseki restaurants, as representatives of traditional high-end Japanese cuisine, may not be as numerous as other types of restaurants, but their economic contribution is significant. There are about 5,000 specialized kaiseki restaurants nationwide, with annual sales exceeding 500 billion yen. Notably, as the Japanese government promotes its “cultural export” strategy, kaiseki cuisine is gradually entering the international stage, becoming an important window for showcasing Japanese food culture.

Family restaurants play an important role in the Japanese restaurant market. There are about 20,000 chain family restaurants nationwide, with annual sales approaching 2 trillion yen. These restaurants have become the first choice for family gatherings due to their diverse menus and affordable prices. In recent years, to attract more young customers, many family restaurants have begun introducing themed decor and interactive ordering systems, enhancing the dining experience.

Fast food chains, as representatives of convenient dining, occupy an important position in the Japanese restaurant market. Chain restaurants like Yoshinoya and Matsuya have over 10,000 stores nationwide, with annual sales approaching 1.5 trillion yen. In recent years, to address the trend of healthy eating, many fast food chains have begun offering low-calorie, high-fiber dishes and increasing their vegetable offerings.

4.2 Ordering Tips

Understanding some tips when ordering in Japanese restaurants can make the dining experience more enjoyable. According to the latest consumer survey, over 70% of customers say that mastering proper ordering techniques significantly improves dining satisfaction.

Understanding the menu is the first step in ordering. Statistics show that over 90% of Japanese restaurants display menus and food models at the entrance. This practice not only makes it convenient for customers to understand the dishes and prices but also effectively reduces language barriers. In recent years, with technological advancements, some restaurants have begun using AR technology to display dishes, allowing customers to view 3D models and detailed information of dishes through mobile apps.

Focusing on set meals is a good way to save money. According to surveys, choosing set meals usually saves 15-20% compared to ordering à la carte. Many restaurants offer seasonal set meals, which are not only affordable but also allow customers to taste seasonal specialties. Notably, in recent years, to meet the needs of different groups, many restaurants have begun offering personalized customized set meals, allowing customers to mix and match according to their preferences and dietary habits.

Asking for recommendations from the waiter is a good choice, especially in unfamiliar restaurants. Statistics show that over 60% of customers follow the waiter’s suggestions. In recent years, some high-end restaurants have begun training waiters in food pairing and wine recommendation knowledge to provide more professional service.

Paying attention to portion sizes is key to avoiding waste. Japanese food portions are usually smaller, which is related to the Japanese tradition of frugality. If you feel it’s not enough, consider ordering more or choosing larger portions. In recent years, to meet the needs of different customers, many restaurants have begun offering small, medium, and large portion options.

Focusing on seasonal dishes is a good way to experience Japanese food culture. Japanese people place great importance on the seasonality of ingredients, and many restaurants change their menus according to the seasons. Statistics show that over 80% of high-end restaurants update their menus quarterly. Tasting seasonal dishes not only allows you to enjoy the freshest ingredients but also experience the Japanese philosophy of living in harmony with nature.

Understanding dining times is also important. Some restaurants may offer different menus and prices during lunch and dinner periods. Usually, lunch prices are 20-30% cheaper than dinner prices. In recent years, to attract more customer flow, some restaurants have begun offering special menus for afternoon tea and late-night dining, providing customers with more choices.

4.3 Dining Etiquette

When dining in Japanese restaurants, observing basic etiquette not only makes the dining experience more enjoyable but also demonstrates personal cultivation. According to the latest survey, over 90% of Japanese people believe that observing dining etiquette is a sign of respect for others and food.

Wait for the waiter to guide you when taking a seat. This is not only respectful to the waiter but also ensures reasonable seating allocation in the restaurant. Statistics show that over 95% of high-end Japanese restaurants arrange for someone to guide seating. In recent years, some restaurants have begun using smart reservation systems, allowing customers to choose their preferred seats in advance.

Proper use of napkins is basic etiquette. Most Japanese restaurants provide wet towels (oshibori) for hand wiping, which should not be used to wipe the face or table. According to surveys, over 98% of Japanese people know the correct use of wet towels. In recent years, for environmental protection, some restaurants have begun using reusable cloth wet towels to reduce the use of disposable items.

Using chopsticks is an important part of Japanese food culture. One should not point at people or objects with chopsticks, stick chopsticks vertically into rice (this is done during ceremonial offerings), or pass food directly from chopsticks to chopsticks. Statistics show that over 85% of Japanese people can use chopsticks correctly. In recent years, some restaurants have begun providing chopstick usage guides to help foreign tourists understand the correct methods.

There is also etiquette regarding the order of eating. Generally, start with soup, then eat the main dish and side dishes in order, and finally the staple food. This order not only conforms to Japanese tradition but is also beneficial for digestion. According to surveys, over 75% of Japanese people follow this eating order. In recent years, some innovative restaurants have begun experimenting with new serving orders to bring customers a new taste experience.

In Japan, it is acceptable to make some sounds of appreciation for the food. This is seen as respect for the chef and gratitude for the food. According to surveys, over 70% of Japanese people make appreciative sounds while dining. In recent years, with the popularity of social media, more and more young people have begun taking photos and sharing during meals, which is also seen as a form of appreciation for the food.

When sharing food, use serving chopsticks or place food on the other person’s plate rather than using your own chopsticks directly. This is not only for hygiene considerations but also out of respect for others. Statistics show that over 90% of Japanese people use serving chopsticks when sharing food. In recent years, influenced by the COVID-19 pandemic, the habit of using serving chopsticks has become more widespread.

After finishing the meal, chopsticks should be placed back on the chopstick rest or in the chopstick sleeve, not randomly on the table or bowl. This is seen as respect for the utensils. According to surveys, over 95% of Japanese people correctly place their chopsticks after finishing a meal. In recent years, some restaurants have begun using chopstick sleeves made of environmentally friendly materials, which are both aesthetically pleasing and eco-friendly.

In Japan, payment is usually made at the front desk rather than at the table. Some restaurants may not accept credit cards, so it’s best to confirm in advance. Statistics show that currently about 80% of Japanese restaurants accept credit card payments. In recent years, with the popularity of mobile payments, more and more restaurants have begun accepting mobile payments.

There is no tipping custom in Japan, and giving a tip might actually trouble the waiter. This stems from the Japanese notion that providing quality service is part of one’s job. According to surveys, over 99% of Japanese people do not tip in domestic restaurants. In recent years, although some restaurants catering to foreign tourists have begun accepting tips, this is still not a mainstream practice.

Recommendations for Famous Japanese Restaurants

5.1 Tokyo Area

Tokyo, as the capital of Japan, is not only a political and economic center but also a massive melting pot of global cuisine. It offers traditional dishes from all over Japan as well as innovative dishes that blend international elements. According to the latest culinary review data, Tokyo boasts over 200 Michelin-starred restaurants, accounting for nearly a quarter of the world’s total Michelin-starred establishments. This number far exceeds that of any other city, fully demonstrating Tokyo’s status in the culinary world.

In this culinary capital, several restaurants are particularly noteworthy. First is a renowned sushi restaurant in Ginza. This establishment has maintained a three-star Michelin rating for over a decade and is hailed as one of the best sushi restaurants in the world. The owner, now in his nineties, still insists on personally preparing the sushi, presenting the purest sushi art to diners with his lifelong skills. According to statistics, the restaurant serves less than 20 customers daily, and reservations often need to be made more than six months in advance.

When it comes to tempura, a two-star Michelin restaurant in Ginza is a must-mention. This restaurant is famous for its exquisite frying techniques, with each tempura dish perfectly preserving the original flavor of the ingredients while giving them a light and crispy texture. The owner insists on personally selecting the ingredients daily, ensuring that only the freshest seasonal produce is used for tempura.

For ramen enthusiasts, a shop inside Tokyo Station is not to be missed. This shop is known for its unique tsukemen (dipping noodles), with its rich broth and chewy noodles perfectly complementing each other, attracting long queues of diners every day. According to the latest customer survey, over 90% of diners expressed willingness to visit again, a remarkable figure in Tokyo’s competitive ramen scene.

In the high-end cuisine realm, an innovative modern kaiseki restaurant has gained much attention. This three-star Michelin restaurant perfectly blends traditional Japanese kaiseki cuisine with modern cooking techniques, with each dish being a feast for both the eyes and the palate. According to recent reports, the restaurant is actively promoting sustainable development concepts, with over 90% of ingredients sourced locally in Japan, greatly reducing its carbon footprint.

For meat lovers, a well-known yakiniku (grilled meat) chain is a good choice. This chain is known for its high-quality wagyu beef, especially its signature Kobe beef, which is tender, juicy, and melts in the mouth. Notably, the chain has been actively expanding overseas in recent years, currently operating over 50 branches in Asia and North America, becoming an important window for showcasing Japanese yakiniku culture to the world.

5.2 Kyoto Area

As Japan’s millennial ancient capital, Kyoto has not only preserved numerous historical relics but is also the birthplace and guardian of traditional Japanese cuisine. Here, food is not just about satisfying hunger, but a cultural experience that has been passed down for thousands of years. According to the latest tourism data, over 80% of foreign visitors to Japan list tasting Kyoto cuisine as a must-do item, demonstrating the attraction of Kyoto’s culinary offerings.

When it comes to Kyoto cuisine, kaiseki must be mentioned. A three-star Michelin restaurant with a hundred-year history is the top choice for tasting authentic Kyoto kaiseki. This restaurant insists on using seasonal local Kyoto ingredients, with each dish carefully designed to be not only excellent in taste but also a visual work of art. Statistics show that over 40% of the restaurant’s annual guests are from overseas, fully demonstrating its international reputation.

Tofu cuisine is another specialty of Kyoto. An old tofu shop established in 1635 still maintains traditional production techniques. This shop specializes in various tofu dishes, from light yudofu (boiled tofu) to rich agedashi tofu (deep-fried tofu), each dish fully showcasing the diverse appeal of tofu. It’s worth noting that the shop has been actively promoting vegetarian concepts in recent years, attracting many young consumers who are conscious of healthy eating.

Speaking of Kyoto, one cannot forget matcha. An old tea house located in Gion not only offers various matcha desserts and drinks but is also an excellent place to taste Kyoto matcha. This shop insists on using high-grade matcha from Uji, producing desserts with a delicate texture and rich matcha aroma. According to the latest survey, the shop’s matcha ice cream tops all Kyoto desserts in social media mentions, becoming a must-visit spot for many tourists.

For diners seeking the ultimate dining experience, a ryotei (traditional Japanese restaurant) located deep in the mountains on the outskirts of Kyoto is not to be missed. This ryotei insists on using ingredients from within a 10-kilometer radius, taking the concept of “local production for local consumption” to the extreme. Every autumn during the peak matsutake mushroom season, they offer a special menu centered around matsutake, attracting many gourmets from far and wide. Notably, the ryotei has been actively promoting Japan’s satoyama culture in recent years, making significant contributions to protecting the local ecosystem.

5.3 Osaka Area

Osaka, known as the “Kitchen of the Nation,” is famous for its rich and diverse street food. Here, food is not only a treat for the taste buds but also an important way to experience the local lifestyle. According to the latest statistics, Osaka’s food and beverage industry has an annual turnover exceeding 1 trillion yen, accounting for nearly 10% of the city’s GDP, fully demonstrating the importance of food in Osaka’s economy.

When it comes to Osaka cuisine, takoyaki is undoubtedly at the top of the list. A famous takoyaki shop in Dotonbori always has long queues. This shop insists on using fresh octopus from Akashi, combined with a special batter, to create perfect takoyaki that are crispy on the outside and tender on the inside. Notably, the shop has launched various innovative flavors in recent years, such as cheese mentaiko flavor and matcha red bean flavor, which are very popular among young consumers. According to statistics, the shop sells over 10,000 takoyaki daily, truly representing Osaka’s cuisine.

Okonomiyaki is another must-try Osaka specialty. An old shop established in 1945 is acclaimed as one of the most authentic okonomiyaki specialty stores in Osaka. This shop adheres to the traditional method of grilling on an iron plate, allowing customers to witness the entire process of making okonomiyaki. It’s particularly worth mentioning that the shop has been actively responding to healthy eating trends in recent years, introducing low-fat and vegetable-rich versions of okonomiyaki, which have received widespread acclaim.

For sushi lovers, a sushi shop in the famous Kuromon Market is a good choice. This shop is popular for its fresh seafood and affordable prices. Every early morning, the owner personally selects the freshest seafood from the market to ensure that customers can taste the most authentic flavors. Notably, the shop’s “Market Limited Set” uses the freshest ingredients from the market that day, with limited daily availability, often selling out as soon as the shop opens.

Osaka is also famous for its fugu (pufferfish) cuisine. A fugu specialty restaurant in Dotonbori is popular for its fresh and safe fugu dishes. This shop insists on using only natural fugu from Shimonoseki, carefully prepared by experienced chefs, ensuring that customers can safely enjoy this delicious yet thrilling Japanese delicacy. It’s particularly worth mentioning that the shop has recently introduced a “Fugu Full Course” set menu, showcasing various ways to eat fugu from sashimi to hot pot, becoming the top choice for many food enthusiasts.

5.4 Other Regions

Japanese cuisine is not limited to just Tokyo, Kyoto, and Osaka. In other regions of Japan, there are also many special local dishes and famous restaurants worth trying. According to the latest tourism data, more and more foreign tourists are starting to turn their attention to Japan’s local cities, seeking unique culinary experiences.

In Sapporo, Hokkaido, a restaurant renowned for its high-quality wagyu sukiyaki is highly recommended. This restaurant insists on using locally raised Hokkaido wagyu, which is tender and juicy, paired with various local vegetables, resulting in a rich and layered taste. Notably, the restaurant also offers a “Wagyu Sukiyaki Hot Pot Set” where customers can experience the joy of cooking for themselves. Statistics show that during the winter season, the restaurant’s reservation rate often reaches 100%, becoming one of the popular destinations for winter tourism in Sapporo.

Fukuoka, as the gateway city to Kyushu, is world-renowned for its ramen culture. A famous ramen chain originating from Fukuoka is popular for its unique taste and dining environment. The specialty of this chain lies in allowing customers to adjust the hardness of the noodles, the richness of the broth, and the amount of toppings, truly achieving personalized customization. In recent years, the chain has been actively expanding overseas, currently with over 80 branches worldwide, becoming an important ambassador for spreading Japanese ramen culture globally.

When it comes to Kobe, Kobe beef is a must-mention. A restaurant located in downtown Kobe specializes in authentic Kobe beef dishes. This restaurant insists on using only the highest grade of Kobe beef, carefully prepared by experienced chefs, presenting the ultimate charm of Kobe beef to diners. It’s particularly worth noting that the restaurant also offers an innovative dish called “Kobe Beef Sushi,” perfectly combining top-grade wagyu with traditional sushi techniques, becoming one of the most popular dishes in the restaurant.

In Okinawa, a restaurant famous for local specialty grilled meat dishes is worth trying. This restaurant specializes in grilled meat dishes using Agu pork, unique to Okinawa. Agu pork is known as the “black diamond of Okinawa,” with tender and juicy meat and a unique taste. The restaurant also insists on using local Okinawan seasonings and side dishes, such as sea salt and island chili, allowing diners to fully experience the taste of Okinawa. Notably, the restaurant actively participates in local agricultural revitalization plans, establishing long-term cooperation with local farmers, not only ensuring fresh and high-quality ingredients but also contributing to the local economic development.

Conclusion

Adapting to Japanese food culture is not just about satisfying one’s appetite for overseas companies and investors, but also an important way to integrate into Japanese society and establish business relationships. By understanding Japanese supermarket shopping tips, food label interpretation methods, basic cooking skills, and table manners, we can better understand Japanese lifestyle and values. This not only helps us to be more at ease in daily life but also enhances understanding and builds deeper trust in business interactions.

For overseas companies, a deep understanding of Japanese food culture also helps to grasp market opportunities. For example, by understanding Japanese consumers’ high demands for food safety and quality, companies can adjust their product strategies accordingly; by understanding Japan’s seasonal eating habits, companies can better plan product launch times; by understanding Japanese dining etiquette, companies can avoid mistakes in business banquets and enhance relationships with Japanese partners.

In conclusion, food culture is a microcosm of a country’s culture. By deeply understanding and adapting to Japanese food culture, overseas companies and investors can not only improve their quality of life in Japan but also better integrate into Japanese society, laying a solid cultural foundation for business success. In today’s globalized world, this cultural adaptability will undoubtedly become one of the key factors for companies and individuals to succeed on the international stage.