When Shelley and I set off on our 11-day journey through Japan, we knew the food would be different. Japanese cuisine is deeply rooted in tradition, artistry, and seasonality. Each traditional meal  we tried felt like a small cultural experience rather than just something to eat.

From the very beginning, the food was different from what we’re accustomed to back home and we knew this was going to be a food adventure.  One of our first introductions to traditional Japanese cuisine was sushi and of course chop sticks. 

It was tricky at first learning how to use chopsticks but with a bit of practice and patience, it became a fun and rewarding skill.

After managing to get the chopsticks working we tried the sushi. It was a mix of raw fresh fish like Salmon, Tuna and white fish served over rice.

We were hesitant at first, but we had committed to trying everything and experiencing the true foods of Japan.

Throughout our 11 days we tried many different traditional foods. We enjoyed ramen in a small, bustling shop where the locals sat shoulder to shoulder, slurping noodles in steaming broth. We found a spot along the bench and joined the locals in some ramen. 

We also went to a traditional restaurant which was a great experience.

We sat at a long table with others and the food was laid out in front of each of us.

The meal was full of traditional foods that included  a hot pot, fish, rice, pickled vegetables, noodles and miso soup.  

Of course, not everything was immediately comfortable for us. There were times when we found ourselves staring at a dish, unsure of what exactly what it was. That was all part of the adventure. We made a pact early on that we would try everything at least once. 

Looking back, the food in Japan wasn’t just about nourishment, it was about discovery and culture. We didn’t just visit Japan, we tasted it, one dish at a time.

どうぞ召し上がれ！