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What is Izakaya?

A photo of Cheers — First, let’s toast with a beer.

Introduction

An izakaya is a uniquely Japanese style of casual dining establishment centered on alcoholic beverages and shared dishes. Often compared to British pubs or Spanish tapas bars, izakaya are not merely places to eat and drink—they function as informal social spaces deeply embedded in everyday life in Japan.

Unlike formal restaurants, izakaya emphasize atmosphere, flexibility, and interaction. Guests are encouraged to relax, talk, and order freely, creating a dynamic environment where food, drink, and conversation unfold together.

In many ways, the lively, almost chaotic energy described above is not incidental—it is essential. The overlapping conversations, the rhythm of shared plates, and the constant flow of drinks together form the core of the izakaya experience. To step into an izakaya is to step into a living expression of Japanese social culture.

Historical Background

The origins of izakaya can be traced back to kakuuchi, a practice in which customers drank sake inside or in front of liquor shops. The term “izakaya” itself comes from the idea of “staying in a sake shop to drink.”

Early drinking establishments are referenced in historical records such as the Shoku Nihongi, but the modern izakaya format began to take shape during the Edo period, when sake retailers began serving simple food alongside alcohol.

Following the Meiji Restoration, Western beverages such as beer were introduced, further diversifying drinking culture. In the 20th century—particularly from the 1980s onward—chain izakaya expanded nationwide, making the format widely accessible.

Atmosphere and Format

Izakaya range from large chain establishments to small, family-run venues. Seating styles vary widely, including counter seats, tables, private rooms, and standing bars.

Most izakaya open in the early evening and operate until late at night. They are commonly used for after-work gatherings, informal business meetings, or casual nights out with friends.

The defining feature is atmosphere: a lively, slightly noisy environment filled with overlapping conversations and clinking glasses. Rather than silence or formality, izakaya thrive on controlled chaos and social energy.

Food Culture: Small Plates and Sharing

Izakaya cuisine is based on variety, flexibility, and small portions designed for sharing. Instead of individual courses, guests continuously order dishes throughout the evening.

A key cultural aspect is that food is served to be shared across the table. This transforms dining from a personal act into a collective experience shaped by conversation and interaction.

Representative dishes include:

A photo of Hiyayakko — The appearance of Hiyayakko

Edamame, chilled tofu, potato salad
Yakitori, grilled fish, gyoza
Karaage (fried chicken), fried tofu
Sashimi platters
Dashimaki tamago (rolled omelet)

More adventurous items such as takowasa (octopus with wasabi) and shiokara (fermented seafood) reflect Japan’s strong tradition of pairing bold flavors with alcohol.

Modern izakaya also frequently includes Western-style dishes such as pizza, pasta, and ajillo.

Drinks and Drinking Culture

Drinking in izakaya is guided more by social rhythm than by formal beverage culture.

Beer—especially draft beer—is commonly ordered first, often used to synchronize group toasts. This custom is widely known as “toriaezu beer” (“beer for now”).

Common drink categories include:

Beer
Sake (served chilled or warm)
Shochu (Japanese distilled spirit)
Highballs (whisky and soda)
Sours (especially lemon-based cocktails)

The emphasis is not on brand or prestige, but on how well drinks fit the food and group atmosphere.

Customs and Dining Etiquette

Otoshi (Table Charge Dish)

A small appetizer is served upon seating and added to the bill (typically ¥300–¥500).

Shared Dining

All dishes are placed in the center of the table and shared among guests.

Ordering Style

Rather than ordering everything at once, guests order gradually throughout the evening.

Time Limits

In busy urban areas, seating is often limited to around two hours.

Pricing, Types of Izakaya, and Ordering System

<Types and Budget>

Chain Izakaya (Casual Entry-Level)
¥2,000–¥4,000 per person
Standardized menus and fast service, ideal for beginners.
Independent Mid-Range Izakaya
¥3,000–¥6,000 per person
More seasonal dishes and local character.
High-End Izakaya
¥6,000–¥12,000+ per person
Premium ingredients and curated drinking experiences.
Budget / Senbero Izakaya
¥1,000–¥2,000
Simple food and low-cost drinks focused on affordability.

<How Ordering Works>

Guests are seated and served otoshi
Drinks are ordered first (often beer)
Food is ordered gradually throughout the visit
Dishes are shared at the table
Additional orders are added as the experience unfolds

Menus often include pictures, English translations, or tablet ordering systems in tourist areas.

Ordering Tips and Useful Phrases

A photo of menu strips — There are lots of menu strips posted on the wall.

For first-time visitors, izakaya ordering is simple and flexible. Staff are used to international guests, especially in cities, and communication is often intuitive.

Useful phrases:

“Can I have a beer, please? (Biiru o kudasai)”
“What do you recommend? (Osusume wa nan desu ka?)”
“This one, please. (Kore o onegaishimasu)” (pointing is fine)
“Another round, please. (Mō ippai onegaishimasu)”

There is no strict etiquette required. Mistakes in ordering are rarely an issue, and guests are encouraged to relax and enjoy the experience freely.

Above all, do not be afraid to try.
Izakaya are designed for exploration, spontaneity, and enjoyment. The essence of the experience lies in trying unfamiliar dishes, ordering instinctively, and embracing the atmosphere without hesitation.

Extensions of Izakaya Culture

Nomihodai (all-you-can-drink)
Happy hour discounts
Hashigo-zake (bar hopping)
Senbero culture (budget drinking)

These reflect the flexibility of izakaya culture across budgets and lifestyles.

Tokyo Izakaya Districts

The Cultural Value of Izakaya

Beyond food and drink, izakaya are defined by atmosphere and continuity. Long-standing establishments often have loyal regulars and unwritten social codes that shape the experience.

For first-time visitors, observing the rhythm of the space is more important than immediate participation. Over time, izakaya reveal themselves not just as restaurants, but as places of belonging—informal yet deeply meaningful social institutions.

What are Jo-neta, Nami-neta, and Atama-neta?

People who have eaten sushi in Japan many times are likely familiar with the terms tokujo (special), jo (upper), and nami (standard), which are used to describe the ranking of lunch sushi set menus. A “jo” lunch set typically features higher-grade sushi toppings. It is also worth noting that neta simply means sushi toppings in general.

In traditional sushi terminology, toppings were further classified into three informal categories: Jo-neta, Nami-neta, and Atama-neta. These terms were once commonly used in the industry, reflecting not only quality but also the role each topping played in sushi presentation and service.

Jo-neta refers to premium sushi toppings.

A photo of kuruma ebi — Kuruma ebi (kuruma prawn) was often regarded as the highest grade.

In the past, kuruma ebi (kuruma prawn) was often regarded as the highest grade, partly because of the skill required in preparation and cooking. In modern sushi culture, however, the concept has shifted. Ingredients such as uni (sea urchin) and otoro (fatty tuna), which are highly valued for their richness and market price, are now commonly considered Jo-neta. This change reflects a broader shift in value from preparation difficulty to rarity and taste intensity.

Among hikarimono (silver-skinned fish), a traditional ranking was also recognized in some Edomae sushi shops. Fish such as kisu (whiting), sayori (halfbeak), aji (horse mackerel), and kohada (gizzard shad) were often placed in a preferred order, with subtle differences in seasonal quality and texture influencing their evaluation. However, this hierarchy was never fixed and varied depending on the shop and region.

Nami-neta refers to standard or everyday sushi toppings.
Typical examples include akami (lean tuna) and ika (squid). These toppings were widely used and formed the foundation of everyday sushi offerings. While they were not considered premium, they were essential to maintaining balance and accessibility in sushi culture.

For nimono (simmered toppings), a relatively consistent sense of ranking existed over time. Ingredients such as awabi (abalone) and anago (conger eel) were generally regarded as top-tier due to the complexity and time required in preparation. They were followed by ni-ika (simmered squid) and tako (octopus), while shako (mantis shrimp) was often considered the most modest. In this category, value was closely tied to the skill of simmering techniques, which were a key expression of a sushi chef’s craftsmanship.

Atama-neta, on the other hand, had a completely different function.

A photo of demae sushi — Demae sushi is prepared to look visually appealing.

It was used in the context of traditional delivery sushi (demae), particularly before World War II. At that time, sushi was often arranged in stacked forms, with four or six pieces placed vertically in a container. The topping placed on the top layer—most visible to the customer—was called Atama-neta, meaning the “head” or most visually prominent piece.

This practice reflected the importance of visual impression in delivery culture. The first thing a customer saw was believed to shape their perception of quality. However, in modern sushi presentation, this stacking style has disappeared. Sushi is now arranged flat in boxes or on plates for reasons of hygiene, stability, and visual consistency. As a result, the term Atama-neta has largely fallen out of use in contemporary sushi terminology.

Note: In Japanese, Jo-neta is written as 上ネタ, Nami-neta as 並ネタ, and Atama-neta as 頭ネタ. This information may be helpful when traveling in Japan.

Why does Kansai-style sushi use so much kombu?

A photo of Kansai sushi — Sushi chefs use shiraita kombu to prevent the mackerel sushi from oxidizing.

The reason Kansai-style sushi makes extensive use of kelp—in the form of shiraita kombu (thinly shaved kelp), kelp broth, kelp rolls, and kelp-cured fish—is not simply because kelp contains umami, but because it treats sushi not as a “dish completed in an instant,” but as a “dish that develops over time.”

Kansai sushi, particularly oshi-zushi and hako-zushi, developed within a food culture that prioritized preservation. As a result, fish has been treated not just as something to be enjoyed at peak freshness, but as an ingredient whose texture and flavor are gradually stabilized through salt and vinegar, forming a cohesive whole over time. For this reason, sushi is designed to reach its final flavor and form through a series of carefully layered processes.

Within this approach, kombu functions not simply as a seasoning, but as a foundational ingredient that shapes both flavor and texture. Shiraita kombu enhances the visual appeal of pressed sushi while covering fish such as mackerel to protect it from air, preventing drying and oxidation, and helping preserve both flavor and quality. Kombu dashi enhances the depth of the rice’s flavor, while kombu-zume draws out excess moisture from the fish and stabilizes its texture. Kombu-maki wraps the ingredients, allowing the flavors to gradually meld over time.

In other words, kombu serves multiple roles. It is used across different layers—inside, outside, and as a finishing element—each contributing in a different way to stabilize both flavor and structure.

This is rooted in history. Kelp was transported in large quantities to the Kansai region via Kitamae trading ships, becoming not a luxury item but an everyday ingredient. Over time, the idea that “umami comes from kelp” became widely shared.

As a result, in Kansai sushi, kelp is used not as decoration, but as a fundamental part of the sushi itself, supporting the entire dish in multiple ways.

Related contents:
Types of Kombu

Why is Kansai-style pressed sushi sweet?

Why do they press sushi so hard in Kansai?

Why is Kansai-style pressed sushi sweet? － The philosophy of sushi revealed through its differences from Edomae-style sushi

A photo of Hakozushi — Hakozushi is one of the signature sushi styles of the Kansai region.

The difference in the use of sugar between Kansai-style pressed sushi and Kanto-style nigiri sushi (Edomae sushi) reflects not merely a matter of taste preference, but a fundamental difference in the very philosophy underlying sushi as a dish.

Kansai-style pressed sushi (such as Hakozushi and Battera) developed within a sushi culture that originally prioritized preservation. The fish is thoroughly marinated in vinegar, acquiring a sour note in exchange for umami. Furthermore, when firmly pressed into a wooden mold, the toppings and vinegared rice adhere closely together, forming a structure that enters the mouth as a single, unified entity.

The key element here is acidity from vinegar. The acidity of the vinegar-cured fish and the vinegared rice often overlap, making the dish feel overly sour. This is where sugar comes into play. Sugar is not merely used to add sweetness; it serves to soften that acidity and guide the overall flavor toward harmony.

This approach to flavor building in Kansai is consistent with a trend seen throughout Kansai cuisine. Rather than allowing strong flavors to stand on their own, the philosophy is to blend them into the whole and create harmony. This concept is also reflected in Kansai’s dashi culture, where sweetness is used as an extension of that philosophy. Sugar is not merely a sweetener; it is a crucial component that softens acidity and brings the entire flavor together.

On the other hand, Kanto-style nigiri sushi—often referred to as Edomae sushi—is best understood as a rice-driven style. Nigiri sushi is prepared in front of the customer and is intended to be eaten immediately, but it is the design of the rice that underpins its final form.

The rice is not merely “rice beneath the toppings”; it is a base that complements every topping while accommodating each one’s unique character. The balance of vinegar, the amount of salt, and the use of sugar are adjusted not to homogenize the varying flavors of each topping, but to bring out the best in each ingredient.

Sugar is sometimes used here, but its purpose is limited. It serves only to slightly soften the sharpness of the vinegar, refine the mouthfeel, or provide light cohesion—it does not form the central axis of the flavor. Rather, the rice functions as a common structural framework that accommodates any topping while ensuring the integrity of each individual piece of sushi.

Viewed in this light, Kanto-style nigiri sushi is not a dish where the toppings take center stage; rather, it is a dish whose integrity is established through the design of the rice. The rice ensures that the dish remains intact regardless of the topping used and allows each topping’s individual character to shine.

The difference in the use of sugar is not merely a matter of quantity. It illustrates the contrast between two distinct aesthetics in Japanese sushi: whether to build up flavors into a single unified form or to use a common structure to bring diverse ingredients into harmony.

Related contents:
Why do they press sushi so hard in Kansai?

Why do they press sushi so hard in Kansai?

A photo of saba sushi — The rice in the saba sushi is packed tightly.

Although Kansai-style pressed sushi and Edomae-style nigiri sushi (Edomae sushi) are both categorized as “sushi,” their historical backgrounds and underlying philosophies differ significantly. The differences between the two go far beyond shape; they reflect distinct urban structures, distribution environments, and regional attitudes toward food.

In particular, Kansai-style pressed sushi (Hakozushi and Bozushi) developed under the conditions of preservation and transport. Its core regions include urban centers such as Osaka and Kyoto, where refrigeration technology as we know it today did not exist. As a result, it was difficult to transport seafood over long distances while keeping it fresh. This made extending the shelf life of ingredients a central concern in culinary development.

Within these constraints, a method emerged in which vinegared rice and toppings were layered in a wooden mold and pressed firmly from above. Oshi-zushi is not merely a shaping technique. The pressure helps remove excess air and moisture, slows bacterial growth, and improves shelf stability. Vinegar itself also has antibacterial properties, and when combined with fish, it became a highly practical form of preserved food for its time.

In addition, oshi-zushi offers a high degree of physical stability. Pressing the ingredients into a wooden mold creates a compact, block-like form with uniform thickness and density. This makes it resistant to crumbling, easy to slice, and well-suited for transport. It is especially practical for celebrations, festivals, and travel meals, striking a strong balance between practicality and refined presentation.

This “molded form” is also closely tied to the aesthetic sensibilities of Kansai food culture. The cross-section of oshi-zushi reveals fish and vinegared rice arranged in precise, geometric layers, creating a visual presentation reminiscent of an edible artwork. In this sense, it is not only a dish to be tasted, but also one meant to be seen.

In contrast, Edomae sushi developed under entirely different conditions. In Tokyo, as population density increased and urban life expanded, a vibrant street food culture emerged. Here, the emphasis was on immediacy—being able to eat sushi right away, convenience, and enjoying freshness at the moment of service. As a result, sushi evolved into a form centered on instant consumption.

A photo of nigiri sushi — The shari is shaped just enough to hold its form without falling apart.

A defining feature of nigiri sushi is that the rice is gently shaped to retain air, creating a light, tender texture. This is not simply about softness. The air allows the rice to break apart easily in the mouth, while the fish and rice are designed to come together and dissolve simultaneously, creating a unified flavor experience. In other words, nigiri sushi is designed to deliver a culinary experience that is complete the moment it is formed, emphasizing lightness and immediacy.

What is important here is that the difference between the two is not simply technical, but reflects fundamentally different ideas of how food should reach its peak condition. Kansai-style pressed sushi is designed to remain stable and well-balanced even after some time has passed. Edomae nigiri sushi, on the other hand, is designed to be at its best immediately after it is made.

In this sense, oshi-zushi is a style of sushi that maintains its quality over time, while nigiri sushi is a style that reaches its peak in an instant.

What makes this even more interesting is that both share the same foundation of vinegared rice. Using the same core ingredient, entirely different eating experiences are created simply through physical technique—pressing versus shaping. This demonstrates that Japanese cuisine is not merely dependent on ingredients but is a highly refined culinary culture built on structure and design.

Ultimately, pressing oshi-zushi firmly is not just about compression, but a practical method of achieving preservation, structure, and visual harmony at the same time. Conversely, gently incorporating air into nigiri sushi is a deliberate design choice to maximize fleeting texture, aroma, and mouthfeel.

Although both are forms of sushi, the key difference lies in how each is designed to reach its optimal eating condition.

Related contents:
Why is Kansai-style pressed sushi sweet?

Is short-grain rice preferred for nigiri sushi?

A photo of Short-grain vs Long-grain rice — The rice on the left in the photo is short-grain rice, and the rice on the right is long-grain rice.

It is not a simple yes-or-no question. More precisely, it might be said that short-grain rice is often considered ideal because it best suits the structural demands of sushi as a culinary form.

Sushi—particularly nigiri—does not treat rice and fish as separate components to be eaten independently. Rather, it is predicated on a moment of convergence: as it is eaten, the shari and the topping begin to loosen and merge into one another, forming a single, unified impression. The quality of sushi is largely determined by how naturally and effortlessly this transition occurs. In this sense, rice is not merely a staple ingredient but an essential structural element of the dish itself.

The preference for short-grain rice lies primarily in its tendency to loosen. When cooked, it retains a gentle cohesion, yet yields readily under minimal pressure. This quality is fully expressed in the hands of a skilled sushi chef, who shapes it with extraordinary subtlety rather than force. The result is a form that holds just long enough at room temperature, yet dissolves almost instantly once it reaches the palate—a form defined by structure without rigidity.

Equally important is the balance between vinegared rice and topping. In sushi, the seafood is meant to take the lead; the rice is there to support and elevate it. Larger grains, however, tend to assert themselves in texture, drawing attention to the act of chewing itself and, in doing so, risk shifting focus away from the delicacy of white fish or the lingering richness of fatty cuts. Short-grain rice, by contrast, recedes more gracefully, enveloping the topping without overwhelming it, allowing the flavors of the fish to remain at the center of attention.

A photo of short grain rice — Short-grain rice is preferred for nigiri sushi.

There is also the matter of form. Nigiri sushi is not “pressed” in any mechanical sense; it is shaped through a controlled incorporation of air, a balance of compression and restraint. Short-grain rice, with its greater number of contact points, binds more readily under light pressure, making it easier to achieve the elusive texture often described as “light” or “airy.” This structure is not meant to endure—it is designed to yield, elegantly, at the exact moment of consumption.

And yet, grain size alone should not be mistaken for the essence of sushi rice. What ultimately matters is the interplay of moisture, seasoning, temperature, and technique. Even medium-grain varieties can produce excellent sushi when handled with precision. The ideal, therefore, is not fixed in the grain itself, but in the harmony it is able to participate in.

Ultimately, the preference for short-grain rice is less a rule than a tendency—one shaped by how sushi is eaten, and what it is meant to be: a fleeting moment of coherence, assembled only to dissolve.

Related contents:

What rice to use for sushi?

Why is there a cucumber served with Ikura gunkan?

A photo of Ikura gunkan maki — In the past, it was common to serve cucumbers alongside Ikura.

When you order Ikura gunkan-maki (salmon roe sushi), you may notice a small strip of cucumber placed alongside it. It’s the kind of detail that often makes people pause and wonder: why is there a cucumber next to the salmon roe? At first glance, it might seem like a decorative afterthought, but in fact, it reflects a subtle design logic within sushi-making.

The first reason comes down to flavor balance. Ikura is typically seasoned with soy sauce, giving it a rich, salty, umami-forward profile. While that intensity is part of its appeal, it can also start to feel heavy when eaten in succession. The cucumber, with its clean, watery freshness, helps lighten that sensation and refresh the palate between bites. In that sense, it serves as a subtle counterpoint that keeps the ikura’s richness in check.

Texture plays an equally important role. Ikura is prized for its signature “pop” — those bursts of briny flavor that release in the mouth. But on its own, that texture can feel repetitive. The crisp snap of the cucumber introduces contrast, adding variation to each bite and making the experience more dynamic.

A photo of Ikura — Currently, this type of Ikura gunkan maki is the most popular.

That said, not every sushi restaurant uses cucumber in this way. In fact, many high-end sushi restaurants serve ikura gunkan with no cucumber at all, focusing entirely on the salmon roe itself. The idea is to present ikura in its purest form — highlighting its texture, temperature, and seasoning without distraction. In these settings, simplicity is intentional: the ingredient is meant to stand on its own.

At the same time, the version with cucumber has remained widely used, particularly in casual and conveyor-belt sushi settings. In these contexts, consistency, visual appeal, and cost control all play an important role. The addition of cucumber helps create a balanced, visually full presentation, even with a smaller portion of ikura, while also introducing a contrasting color that makes the piece more eye-catching. In this sense, the cucumber is not merely a garnish, but part of a practical design that supports both presentation and efficiency in a high-volume dining environment.

Visually, however, the version with cucumber has its own appeal. The bright orange of ikura against the deep green of cucumber creates a striking contrast that feels deliberate and refined. Sushi is often as much about visual composition as it is about taste, and even a small element like this contributes to the overall aesthetic of the piece.

Some people assume the cucumber is simply a cost-saving trick to reduce the amount of ikura. While that interpretation exists, it misses the point of how sushi is generally conceived. In most cases, especially in traditional or well-considered preparation, the focus is not on substitution or reduction, but on shaping the overall experience — taste, texture, and presentation working together as a whole.

In the end, the cucumber next to the ikura gunkan isn’t there because it’s necessary. It’s there because it changes the experience in subtle ways — softening the richness, adding texture, and refining the visual balance. And in sushi, those small decisions are often exactly what define the craft.

Updated on April 14, 2026

Current status of salmon farming in Japan

A photo of salmon block — Salmon boasts a vibrant orange color, a good amount of fat, and a melt-in-your-mouth texture.

Salmon is the most popular item at conveyor-belt sushi restaurants in Japan, and demand continues to grow both domestically and globally. In response, Japan’s salmon farming industry has been rapidly expanding. Domestic production is projected to reach approximately 33,000–34,000 tons in 2026, up about 10% from the previous year and marking a new record. This growth is driven by both traditional sea-based aquaculture and the rapid development of land-based farming using Recirculating Aquaculture Systems (RAS).

In coastal regions such as Aomori and Hokkaido, sea-based farming remains a core production method. In the cold, fast-moving waters of the Tsugaru Strait, salmon develop firm flesh and rich fat content—qualities highly valued for sushi and sashimi. Companies such as Okamura Foods are leading this sector by introducing advanced Nordic technologies and large-scale farming systems. Working closely with local fishing communities, they produce branded fish such as “Aomori Salmon,” while expanding operations to include land-based hatcheries and remote-controlled feeding systems.

At the same time, Japan is seeing significant investment in land-based aquaculture. Pure Salmon Japan is developing one of the world’s largest RAS facilities in Tsu, Mie Prefecture, with a planned annual capacity of 10,000 tons. Other major players include FUJI ATLANTIC SALMON in Shizuoka, Atland (a joint venture between Mitsubishi Corporation and Umios) in Toyama, and FRD Japan in Saitama. These operations aim to produce high-quality salmon with fully controlled water conditions, reducing disease risk and enabling year-round production.

A defining characteristic of Japan’s salmon farming industry is its diversity of species and local brands. Farmed salmon in Japan includes a range of types, each with unique traits. Below is a detailed overview of major salmon species and brands:

Species	Brand / Regional Name	Location	Farming Method	Estimated Annual Production (tons)
Atlantic salmon	FUJI ATLANTIC SALMON	Shizuoka	Land-based (RAS)	4,700〜5,300
Atlantic salmon	Atland	Toyama	Land-based (RAS)	2,500
Atlantic salmon	Pure Salmon Japan	Mie	Land-based (RAS)	10,000
Coho salmon	Kaikyo Salmon	Tohoku–Hokkaido	Sea-based	Not publicly disclosed
Coho salmon	Miyagi Salmon	Miyagi Prefecture	Sea-based	Not publicly disclosed
Coho salmon	Date no Gin	Hokkaido Pacific coast	Sea-based	Not publicly disclosed
Coho salmon	Kinka Gin	Miyagi Ishinomaki area	Sea-based	Not publicly disclosed
Coho salmon	Gin no Suke	Regional	Sea-based	Not publicly disclosed
Rainbow trout / Trout salmon	Sakura Gin	Various farms	Sea-based / Land-based	Not publicly disclosed
Rainbow trout / Trout salmon	Kiwami Sake	Various local cooperatives	Sea-based / Land-based	Not publicly disclosed
Rainbow trout / Trout salmon	Yamanashi / Nagano	Regional	Land-based	Not publicly disclosed
Chinook (King) salmon	Various premium farms	Regional	Sea-based / Land-based	Not publicly disclosed
Donaldson trout	Various farms	Regional	Land-based / Hybrid	Not publicly disclosed
Hybrid crosses	Various farms	Regional	Land-based / Sea-based	Not publicly disclosed

Despite this growth, Japan still relies heavily on imports, with around 80% of its salmon sourced from Northern Europe and South America. However, global factors are reshaping the market. The Ukraine–Russia conflict has increased air freight costs and extended delivery times from Norway, while geopolitical tensions involving the Middle East, including Iran and the United States, have driven up oil and electricity prices. These factors not only raise import costs—already up roughly 60% over the past five years—but also impact domestic production, particularly energy-intensive land-based systems.

Each farming method presents its own advantages and challenges. Sea-based farming allows for large-scale production and natural growth conditions but is vulnerable to environmental risks such as red tides and disease. Land-based RAS systems offer precise control over water quality and eliminate marine pollution, yet require substantial capital investment and high energy consumption. Hybrid systems, in which fish are raised on land before being transferred to the sea, provide a balance between efficiency and quality but add operational complexity.

Looking ahead, Japan’s ability to establish itself as a major salmon-producing nation will depend on how effectively it integrates these approaches. Expanding branded domestic production, improving energy efficiency, and leveraging technological innovation will be essential. At the same time, imported salmon is likely to remain important for premium markets, while domestic farmed salmon increasingly supports local demand.

In this evolving landscape, Japan’s salmon industry is shifting from import dependence toward a more diversified and resilient production model—one that combines regional identity, species diversity, and advanced aquaculture technology.

Do you know what kind of Sea urchin you’re eating at a sushi restaurant?

A photo of various sea urchins — The appearance of various sea urchins

Until about 20 years ago, very few people outside Japan ate uni (sea urchin), so most of the world’s sea urchin was exported to Japan. Major producing countries included Chile, the United States, Russia, and China. Japan provided technical guidance to these countries, and today they produce sea urchin of quality comparable to Japan’s.

As sushi has gained global popularity, more people have begun eating sea urchin. A video of Los Angeles Dodgers player Freddie Freeman trying sea urchin for the first time in Tokyo—encouraged by his teammates—and reacting with surprise at how delicious it was went viral. It seems likely that even more people will develop a taste for sea urchin.

At the same time, rising sea temperatures and other environmental factors have reduced the seaweed that sea urchins feed on, leading to declining catches worldwide. As a result, prices at Toyosu Market have surged. For example, on January 5, 2026, at the first auction of the year at Toyosu Market, purple sea urchin fetched a record-breaking 35 million yen in a joint bid. The uni bowl made from it reportedly cost 1.1 million yen. While this is an extreme case, the typical price for a single piece of uni gunkan-maki ranges from 500 to 5,000 yen.

Now to the main question: what types of sea urchin are actually served at sushi restaurants?

There are six edible varieties of sea urchin in Japan. One of them, shirahige uni (collector urchin), is harvested only in small quantities in warm waters such as Okinawa, so it is not served at sushi restaurants in Tokyo. The varieties commonly served at sushi restaurants are:

Murasaki uni (Purple sea urchin)
Kitamurasaki uni (Northern purple sea urchin)
Bafun uni
Ezobafun uni
Aka uni (Red sea urchin)

Closed seasons and peak harvest times vary by species. However, many sushi chefs do not clearly know which specific species they are serving. This is largely because Toyosu Market does not strictly label them by species. In practice, chefs infer the type based on season and harvest location.

Murasaki uni and Bafun uni are each further divided into two subtypes. In some regions, Murasaki uni is referred to as “kuro uni (black sea urchin)” based on its appearance. However, there is no species officially called black sea urchin—it is simply a type of Murasaki uni.

A photo of Aka uni — The appearance of aka uni

At Toyosu Market, sea urchin is typically categorized into three groups: Murasaki uni, Bafun uni, and Aka uni. This is the general commercial classification.

Broadly speaking, Murasaki uni, Bafun uni, and Aka uni prefer warmer waters and are harvested west of the Kansai region. In contrast, Kitamurasaki uni and Ezobafun uni prefer colder waters and are harvested in Hokkaido and the Tohoku region.

Fishing takes place year-round somewhere in Hokkaido, but each area has designated closed seasons. Kitamurasaki uni is not harvested on the eastern side of Hokkaido. Both Kitamurasaki uni and Ezobafun uni are harvested on the western side of Hokkaido, primarily from June through August.

The edible portion of sea urchin is the reproductive organ, which appears yellow to orange. Confusingly, in the sushi trade, Murasaki uni is sometimes referred to as “white,” while Bafun uni is called “red,” based on the color of the edible portion. Aka uni has only been commonly served at sushi restaurants for about the past decade; before that, the industry largely used the simple categories “white” and “red.” Incidentally, the “red” in Aka uni refers to the color of its shell.

A common rule of thumb is that Murasaki uni is yellow and Bafun uni is orange, but this is not absolute. Since sea urchin is often sold removed from its shell, it is actually difficult to distinguish the species visually—even though there are only five main varieties in circulation. The sea urchin sold at the first auction of 2026 was Kitamurasaki uni, not Murasaki uni. Even the media appeared to misunderstand this distinction.

In conclusion, when you visit a sushi restaurant in Tokyo, sea urchin is almost always served as a single variety in gunkan-maki style. There is a greater than 50% chance that it will be either Kitamurasaki uni or Ezobafun uni. High-end sushi restaurants may offer both varieties depending on the season. Traditional sushi establishments often prefer the lighter, more delicate flavor of Kitamurasaki uni. Restaurants with direct sourcing relationships may also serve Aka uni.

It is also common for Ezobafun uni to be labeled simply as “Bafun uni.” Even if different types were mixed, most customers would not be able to tell. If a sushi restaurant west of Kansai refers to it as Bafun uni, it is highly likely that it is indeed Bafun uni.

What is Mirin?

A photo of Mirin — The appearance of Mirin

A Complete Guide to Japan’s Essential Sweet Cooking Wine

Mirin is one of the foundational seasonings in Japanese cuisine. It is widely used in dishes such as teriyaki, simmered foods, sukiyaki, mitarashi dango, and tamagoyaki. Its ability to add gentle sweetness, depth, and a beautiful glossy finish makes it indispensable in Japanese cooking.

While mirin is rarely used in sushi restaurants, substitutes like sugar or sake are not the same. To truly understand Japanese cuisine, it helps to understand mirin properly.

1. What Is Mirin?

Definition

Mirin is a traditional Japanese sweet cooking wine made from glutinous rice, rice koji (rice inoculated with fermentation mold), and shochu (distilled alcohol). Unlike simple sweeteners, mirin develops its sweetness naturally through enzymatic saccharification and aging.

The result is a seasoning that provides sweetness, depth, and shine — all at once.

Alcohol Content

Authentic mirin, known as hon mirin, contains approximately 13–14% alcohol by volume. Under Japanese law, it is classified as an alcoholic beverage and is regulated accordingly.

When heated during cooking, most of the alcohol evaporates, leaving behind sweetness and flavor.

Flavor Characteristics

Mirin’s sweetness is mild and rounded rather than sharp. It comes from multiple naturally occurring sugars such as glucose and various oligosaccharides.

During cooking, mirin:

Adds gentle sweetness
Enhances depth and umami
Creates a glossy finish
Helps balance saltiness

Aging also produces amino acids and organic acids that contribute complexity and richness.

2. Types of Mirin

Not all mirin is the same. There are several categories available in Japan and abroad.

Hon Mirin (Authentic Mirin)

Ingredients: Glutinous rice, rice koji, shochu (or brewing alcohol)
Alcohol: About 13–14%
Salt: 0%

Hon mirin is made through traditional saccharification and aging. Some versions contain added sugar, while others rely entirely on natural enzymatic conversion. Both qualify as hon mirin if made from the core ingredients.

This type provides the most depth, gloss, and authentic flavor.

Mirin-Style Seasoning

Alcohol: Less than 1%
Salt: Less than 1%

This product was developed to avoid liquor taxes. It contains added sugars and flavor enhancers to approximate mirin’s taste.

Advantages:

Lower cost
Can be used without cooking off alcohol
Widely available

However, it lacks the complexity of hon mirin.

Salted Mirin (Fermented Seasoning)

Alcohol: Typically 8–14%
Salt: About 2%

Salt is added to prevent it from being classified as alcohol under tax law. Because of the salt content, seasoning adjustments are necessary when cooking.

3. The History of Mirin

Mirin is believed to have originated between the Warring States period and early Edo period. There is no definitive consensus on its origins, and two major theories exist.

Chinese Origin Theory

A Ming Dynasty Chinese text mentions a sweet liquor called “mi-lin (密淋),” described as sweet like dripping honey. Some scholars believe this beverage was introduced to Japan via Ryukyu and Kyushu during the Warring States period and gradually evolved into hon mirin.

Japanese Origin Theory

Japan already had sweet rice-based alcoholic drinks such as nerizake (練酒) and shirozake (白酒). Records from the 15th century describe sweet liquors brewed in Hakata.

These early drinks were sweet but prone to spoilage. The later addition of distilled alcohol (shochu) improved preservation and stability, eventually leading to modern mirin production.

From Sweet Drink to Essential Seasoning

By the mid-Edo period, mirin was popular as a sweet alcoholic beverage. As Japanese culinary culture matured, it gradually shifted from being consumed as a drink to being used as a seasoning.

By the late Edo period, records clearly show mirin being used in eel sauce and soba dipping sauce in the Kanto region. From that point forward, mirin became an essential component of Japanese cuisine.

4. How Hon Mirin Is Made

Hon mirin differs from sake in one crucial way: it does not rely on yeast fermentation.

Instead, shochu is added at the beginning. The alcohol activates enzymes in the rice koji, which break down starch in the glutinous rice into sugars.

Key Steps

Steamed glutinous rice is prepared.
Rice koji provides enzymes (amylase and protease).
Shochu is added.
Saccharification and aging occur over time.

During this process:

Amylase converts starch into sugars.
Protease breaks proteins into amino acids.
Sugars, amino acids, and organic acids interact during aging to create depth and complexity.

Pressing and Finishing

After maturation, the mash is pressed to separate:

Mirin liquid
Mirin lees

The liquid is filtered and bottled.

Traditional breweries may use wooden press methods, while modern facilities often use mechanical or centrifugal systems.

5. The Role of Mirin in Cooking

Mirin does far more than add sweetness.

Reduces Unwanted Odors

When heated, alcohol evaporates and helps carry away unwanted odors from meat and fish. Aging compounds also help mask strong smells.

Prevents Ingredients from Falling Apart

Sugars and alcohol interact with the surface of ingredients during cooking, helping them maintain their shape. This is especially useful in simmered dishes.

Adds Depth and Umami

Because mirin contains amino acids and organic acids, it adds more than sweetness — it enhances overall flavor complexity.

Provides Gloss and Shine

As it cooks, mirin forms a light glaze on the surface of food, creating the beautiful shine seen in teriyaki dishes.

Enhances Flavor Penetration

Alcohol helps other seasonings permeate ingredients more effectively, resulting in deeper flavor absorption.

6. Choosing Between Hon Mirin and Mirin-Style Seasoning

Choose Mirin-Style If:

You want convenience
You prefer lower alcohol
You need a budget-friendly option

Choose Hon Mirin If:

You want deeper flavor
You care about authentic results
You are making traditional simmered or glazed dishes

If using hon mirin without cooking, you may want to briefly simmer it first to evaporate the alcohol.

7. Storage Tips

After opening, store mirin in a cool, dark place or in the refrigerator. Over time, it may darken slightly — this is a natural result of maturation.

Avoid over-reducing it during cooking, as excessive heat can concentrate sweetness too much.

8. Availability Outside Japan

Outside Japan, hon mirin and mirin-style seasonings are typically available at Japanese grocery stores and some Asian markets.

Common substitutes such as white wine mixed with sugar or sake with added sugar may approximate sweetness, but they do not replicate mirin’s complexity, gloss, or depth.

Final Thoughts

Mirin is far more than a sweetener. It is a carefully crafted cooking wine that adds balance, shine, depth, and refinement to Japanese cuisine.

Understanding the difference between hon mirin and imitation products allows you to cook Japanese dishes with greater authenticity and precision.

What is Inaka sushi?

A photo of Inaka sushi — The appearance of Inaka sushi

Kochi’s Inaka sushi (pronounced inaka-zushi in Japanese) is a unique style of sushi that developed in the mountainous regions of the prefecture. Unlike typical nigiri sushi (pronounced nigiri-zushi), which highlights seafood, Inaka sushi is defined by topping vinegared rice with locally harvested vegetables and wild mountain greens.

Although Kochi Prefecture faces the Pacific Ocean and is known for its seafood, Inaka sushi originated in inland areas where fresh fish was scarce. It emerged from the ingenuity of mountain communities, who created special dishes using the ingredients they had on hand. At the time, rice was a precious commodity, and sushi was mainly prepared for special occasions such as weddings, funerals, and festivals. Compared to fish-based sushi, Inaka sushi was more affordable and kept longer, eventually becoming a staple in everyday life.

Representative Ingredients

The main ingredients of Inaka sushi are familiar staples in mountain villages:

Myoga (Japanese ginger): Boiled and pickled in sweet vinegar, myoga ginger highlights its refreshing aroma and vibrant color. It is traditionally prepared to welcome guests.

Ryukyu (taro stem): Also called hasuimo, this taro variety is eaten only for its stem, which has a crisp, satisfying texture. The stems are lightly prepared to maintain their crunch.

Konjac: In areas where fried tofu was not readily available, mountain communities used konjac as a substitute. The konjac is shaped into a pouch, cut, and simmered in a sweet-savory sauce to absorb flavor.

Shiitake mushrooms: Simmered with dashi, sugar, and soy sauce to enhance their natural umami. Some recipes also include small dried fish or finely grated raw fish for a simple, rustic flavor.

Bamboo shoots and zenmai (royal fern): Seasonal mountain vegetables that appear primarily in early spring.

Each ingredient is individually seasoned and placed on slightly sweet vinegared rice, then gently pressed. While visually similar to nigiri sushi, Inaka sushi’s charm lies in its mild flavor, which allows the natural taste of the ingredients to shine. Its colorful presentation—red myoga, green ryukyu, dark shiitake, and yellow bamboo shoots—reflects the vibrant hues characteristic of Kochi’s cuisine.

Seasoning and Vinegared Rice

Inaka sushi is made with slightly sweet vinegared rice, seasoned with a balanced mix of vinegar and sugar. The toppings are often simmered in a sweet-savory sauce, creating a gentle, rounded flavor profile. Rather than relying on strong saltiness or fatty richness, the dish is defined by the harmony of dashi and sweet vinegar. In Kochi, citrus fruits such as yuzu are sometimes added to the sushi vinegar, giving the rice a subtle aromatic note.

Role as Festive Food

Traditionally, Inaka sushi was prepared not for daily meals, but for special occasions such as festivals, celebrations, or visits from guests. The sight of community members arranging colorful sushi on large platters symbolizes the cooperative culture of mountain villages. Today, Inaka sushi can be enjoyed at local restaurants, farmers’ markets, and specialty shops throughout the prefecture, including around Kochi City, making it accessible for both locals and tourists.

Modern Significance

Inaka sushi is often plant-based, making it well-suited for vegans and vegetarians. However, its essence lies not in replacing fish-based sushi, but in the creativity and resourcefulness of mountain communities using local ingredients. As a “mountain sushi” distinct from ocean-based nigiri, Inaka sushi reflects the climate, landscape, and daily life of Kochi, representing a unique regional food culture.

What is Tetramine poisoning?

The snails of the genera Ezobora and Ezobai are collectively called “tsubu” or “bai,” with over 30 species available in the market.

A photo of Ezoboro (Matsubu) — The appearance of Ezoboro (Matsubu)

The “salivary glands (commonly called ‘abura’)” of Ezobora species like Matsubu (Neptunea polycostata Scarlato,1952), Ezoboramodoki (Neptunea intersculpta (Sowerby Ⅲ,1899)), Kuriiroezobora (Neptunea cf. lamellosa Golikov,1962), Atsuezobora (Neptunea heros (Gray,1850)), Chijimiezobora (Neptunea constricta (Dall,1907)), and Aotsubu (Neptunea (Barbitonia) arthritica (Bernardi,1857)) contain a toxin called “tetramine.”

Tetramine poisoning occurs when Tsubu snails are consumed without removing the salivary glands. This toxin does not break down with heating, so proper removal of the salivary glands before cooking is essential, regardless of whether the snails are eaten raw or cooked.

Symptoms typically appear about 30 minutes after consumption and include visual disturbances such as double vision, dizziness, headache, and a sensation of seasickness. While there have been no fatalities to date, and recovery usually occurs within a few hours, symptoms can be severe in some individuals.

What is Shojin Ryori?

A photo of Shojin ryouri — The appearance of shojin ryouri

What is Shojin Ryori?

When people hear “Shojin Ryori,” some might imagine a simple meal with just one soup and one dish. On the other hand, thanks to media coverage, others might picture luxurious, elaborate cuisine. Shojin Ryori began as the meals of Buddhist monks, which seem quite simple at first glance. However, dishes served as offerings to the Buddha or for special occasions—called “Hare” meals, traditional celebratory menus—can be elaborate enough to rival kaiseki cuisine at high-end Japanese restaurants.

This guide will help you understand the essence of Shojin Ryori and experience its depth firsthand.

What is Shojin?

The term “Shojin” (精進) comes either from Shoshojin (正精進), one of the Eightfold Paths taught by Shakyamuni Buddha to escape life’s suffering, or from Shojin, one of the Six Paramitas in Mahayana Buddhism.

Shoshojin in the Eightfold Path: Shoken (正見), Shoshiyui (正思惟), Shogo (正語), Shogyou (正業), Shomyou (正命), Shoshojin (正精進), Shonen (正念), Shojo (正定)
Shojin in the Six Paramitas: Fuse (布施), Jikai (持戒), Ninniku (忍辱), Shojin (精進), Zenjo (禅定), Chie (智慧)

The concept corresponds to the ancient Indian Sanskrit term “Virya,” meaning “the mental effort to abandon harmful deeds and cultivate good ones” or “the single-minded pursuit of the Buddha Way without distraction.” Though hard for most people to grasp, it basically means not being lax—to devote oneself wholeheartedly to Buddhist practice.

Shojin Ryori—the cuisine that developed to support the health of practicing monks—is more than just vegetarian food. It is part of spiritual cultivation. Its purpose is not to indulge the taste buds, but to purify the mind and body and support practice. Every aspect—from ingredient selection and cooking methods to presentation and the act of eating—is an extension of the practice itself.

The Five Precepts (Gokai)

Shojin Ryori is rooted in the Five Precepts (五戒) that monks and Buddhists follow:

Fuseshokai（不殺生戒）: Do not harm living beings → no meat or fish
Fuchutoukai（不偸盗戒）: Do not steal
Fujainkai（不邪淫戒）: Avoid improper sexual conduct
Fumougokai（不妄語戒）: Do not lie
Fuonjukai（不飲酒戒）: Do not drink alcohol

Many Zen temples also have signs at their gates warning, “No entry for those consuming strong-smelling vegetables or alcohol (不許入葷酒山門).” These pungent vegetables—garlic, leeks, shallots, onions, and chives—along with alcohol, are avoided because they can hinder spiritual practice.

What is Gokun (五葷)?

Shojin Ryori avoids:

Birds, beasts, fish, and shellfish
The five pungent vegetables (garlic, leeks, shallots, onions, and chives)

Instead, it focuses on vegetables, beans, tofu, seaweed, and grains. Flavor, texture, and appearance are carefully balanced through cooking techniques and presentation. In short, Shojin Ryori is more than just meat-free cuisine; it is food designed to calm the mind and support spiritual practice. Originating in Mahayana Buddhism, it spread from India to China, Korea, and Japan.

Historical Development in Japan

Shojin Ryori began as a simple, austere diet guided by religious taboos. Over time, Japanese culinary sensibilities transformed it into a refined cuisine with vegetables as the stars of each dish.

From the Kamakura period onward, influenced by Zen Buddhism, Shojin Ryori became more sophisticated. Broths incorporated kombu and dried shiitake mushrooms, and soy-based items like goma tofu (sesame tofu), yuba (tofu skin), and ganmodoki (fried soybean patties) flourished. Techniques were refined to maximize umami, texture, and visual appeal—all without animal ingredients.

Shojin Ryori also influenced the development of kaiseki cuisine in the tea ceremony, becoming a cornerstone of Japanese culinary tradition. Today, its legacy continues primarily in Kyoto, in temples and specialty restaurants.

Modern Practice and Tourist Experience

Over time, meals consumed by laypeople during Buddhist ceremonies or celebrations also came to be called “Shojin Ryori,” broadening its meaning.

Today, Shojin Ryori is recognized not just as a religious practice but also as the origin of vegan and plant-based cuisine. Its true essence lies in honoring life, calming the mind, and harmonizing with nature, not merely following dietary restrictions.

Visitors can also enjoy Shojin Ryori as a tourist experience, such as Shojin Kaiseki at temple lodgings. These visually striking, multi-course meals—featuring tofu, vegetables, and seaweed prepared in various ways—offer a unique cultural experience enjoyed by visitors.

- Example Temple Lodging (Koyasan)

Staying at historic sites like Koyasan provides an opportunity to experience the spirit of ascetic practice and Japanese Buddhist culture through Shojin Ryori.

What is the difference between Ki-joyu, Nama-shoyu, and Nikiri-shoyu?

A photo of shoyu — The appearance of shoyu

Choosing soy sauce based on its manufacturing process significantly impacts the aroma, taste, and appearance of your dishes. Three common types—nama-shoyu (unpasteurized soy sauce), ki-joyu (standard brewed soy sauce), and nikiri-shoyu (cooked soy sauce)—each have distinct characteristics and uses. Understanding these differences will help you select the right soy sauce for enhancing the natural taste of ingredients and achieving the perfect balance in your dishes.

Nama-shoyu (なま醤油)

A photo of nama-shoyu — The appearance of nama-shoyu

Nama-shoyu is an unpasteurized soy sauce characterized by its rich aroma and flavor. It skips the typical pasteurization process (sterilization of microorganisms) used in regular soy sauce, instead relying on precise filtration to remove yeast and microorganisms, ensuring freshness and safety. Because it is unheated, applying heat during cooking further enhances its aroma, allowing you to enjoy a vibrant color that highlights the natural hues and flavors of ingredients, along with a mellow, smooth umami taste.

Due to its living microbial nature, it maintains freshness at room temperature when stored in a sealed double-layered bottle that prevents exposure to air. Refrigeration after opening is sometimes recommended. It is ideal for sashimi, cold dishes, or as a finishing soy sauce, where enhancing the aroma and color of ingredients is desired.

Incidentally, unpasteurized pressed soy sauce is sometimes called “kiage-shoyu.” Since it hasn’t undergone heat sterilization or filtration, it’s soy sauce that retains microorganisms like lactic acid bacteria and yeast.

Ki-joyu (生醤油)

Ki-joyu is originally a term from the culinary industry, referring to soy sauce made solely from “soybeans, wheat, and salt,” which has undergone pasteurization. Pasteurization is the process of heating raw soy sauce to inactivate microorganisms and enzymes, thereby adjusting its aroma and flavor. This heating deepens the color, creates the characteristic savory aroma and taste of soy sauce, and produces a mellow overall impression.

Under JAS regulations, the only permitted additive is salt. Products labeled with only “soybeans, wheat, salt” on their ingredient list are ki-joyu. This signifies a pure soy sauce with no additional seasoning, suitable for a wide range of dishes like simmered and grilled foods. It also boasts a longer shelf life and more stable flavor compared to nama-shoyu. For sushi, ki-joyu is preferred over nikiri-shoyu when the soy sauce’s inherent, wonderful aroma is prioritized.

Nikiri-shoyu (煮きり醤油)

Nikiri-shoyu is a seasoned liquid made by adding mirin, sake, and sometimes dashi such as bonito broth to soy sauce, then heating it to evaporate the alcohol. “Nikiri” refers to the cooking technique of heating mirin or sake to evaporate its alcohol content, said to have originated with Edo-period street stall sushi. Evaporating the alcohol softens the sharpness of the soy sauce, enhancing the umami without overpowering the flavor of the seafood toppings. Furthermore, adding dashi incorporates its umami components, creating a deeper, more complex flavor. In sushi restaurants, it is used for all types of seafood sushi toppings.

Summary:

Nama-shoyu is best used for raw or cold dishes, as it brings out the natural color and aroma of the ingredients. Ki-joyu is a versatile, pure soy sauce that works well in cooked dishes when the soy sauce’s own flavor is desired. Nikiri-shoyu is a seasoned, umami-rich soy sauce, perfect for enhancing the taste of all types of sushi toppings.

What is Taiyaki?

A photo of Taiyaki — The appearance of Taiyaki

１． What Is Taiyaki?

It’s not Takoyaki (たこ焼き), but Taiyaki (たい焼き). The “Tai” in Taiyaki refers to red seabream (Madai), and “Yaki” means grilled. Literally, it means grilled red seabream. However, Taiyaki is a traditional Japanese sweet made by cooking batter filled with sweet red bean paste in a fish-shaped mold. It is based on a wheat-flour batter similar to pancakes or waffles and is usually enjoyed hot, straight off the grill. Loved by people of all ages, taiyaki is a familiar street snack in Japan—easy to eat, comforting, and deeply connected to everyday life rather than formal occasions.

２．Why is Taiyaki shaped like a red seabream?

The shape of taiyaki is no accident. The red seabream (tai in Japanese) has long been considered a lucky fish because its name sounds like medetai, which means “joyful” or “auspicious.”

For centuries, red seabream has been served at celebrations, festivals, and special occasions in Japan as a symbol of happiness and good fortune. Since real sea bream was expensive, it was mostly enjoyed by the wealthy.

When taiyaki was created in the late Meiji period, bakers chose the red seabream shape to bring this sense of luck and celebration to ordinary people in an affordable and fun form. Today, taiyaki is not only a beloved sweet treat but also a small symbol of good fortune that anyone can enjoy.

2-1. What is Okashira-tuki?

Okashira-tuki (尾頭付き) refers to fish served whole, with both head (頭) and tail (尾) intact. In Japan, grilled Okashira-tuki of red sea bream is especially favored at celebratory occasions. This whole-fish grilling method, using the fish from head to tail, has long been considered an auspicious food symbolizing the idea of “seeing something through from start to finish.” It also carries the wish for a long life, much like the red sea bream itself, which can live up to 40 years and is considered long-lived among fish.

３．A brief history of Taiyaki

Taiyaki is believed to have evolved from Imagawayaki (今川焼), a round-filled cake that dates back to the Edo period. Taiyaki itself was born in the Meiji era, around 1909.

The sweet is commonly attributed to Seijiro Kobe, the founder of Naniwaya Sōhonten, a historic shop in Tokyo. Inspired by imagawayaki, he experimented with various shapes before discovering that the sea bream design sold exceptionally well. The connection to good luck helped taiyaki gain popularity among ordinary people.

Taiyaki’s fame soared nationwide in 1975 with the massive hit children’s song “Oyoge! Taiyaki-kun.” Today, taiyaki is enjoyed not only in Japan but also overseas, where it is widely recognized simply as “TAIYAKI (鯛焼き).”

４．“Natural” vs. “Farmed” Taiyaki

In Japan, taiyaki is sometimes described as “natural” (天然) or “farmed” (養殖). These terms do not refer to real fish. Instead, they are metaphors describing how the taiyaki is cooked.

■ Natural Taiyaki (One-by-one method)

A photo of One-by-one method equipment — The appearance of One-by-one method equipment

“Natural” taiyaki is cooked individually using a single mold, one fish at a time.

Characteristics

Thin, crisp skin with a light crunch
A generous amount of red bean paste, often filled all the way to the tail
Careful heat control, resulting in juicy, freshly cooked filling

This style emphasizes craftsmanship and is often associated with traditional shops.

■ Farmed Taiyaki (Multiple-at-once method)

A photo of Multiple-at-once method equipment — The appearance of Multiple-at-once method equipment

“Farmed” taiyaki is cooked by grilling several pieces at the same time.

Characteristics

Thicker batter with a fluffy yet crisp texture
Wide variety of fillings such as custard, chocolate, or mochi
Creative styles including croissant dough, round shapes, or even non-fish designs
Modern serving styles like taiyaki ice cream, parfaits, or chilled taiyaki

This type represents innovation and the evolving possibilities of taiyaki.

５．Why is Taiyaki usually filled with chunky red bean paste?

Most taiyaki is filled with chunky red bean paste (Tsubuan: つぶあん) rather than smooth paste (Koshian: こしあん). This choice reflects a traditional Japanese approach to pairing textures and flavors.

Smooth red bean paste is delicate and silky, often paired with soft or chilled sweets such as mizuyokan (jellied red bean dessert). Chunky red bean paste, on the other hand, has a richer texture and stronger bean flavor, making it better suited to warm, hearty sweets like taiyaki, dorayaki, and kintsuba.

That said, modern wagashi culture allows for many exceptions, and some shops now offer koshian taiyaki as well.

６．The appeal of Taiyaki

Taiyaki has many charms beyond its taste:

Comforting and warm: Warm batter and sweet filling is surprisingly rare among Japanese sweets
Easy to eat: No plate or utensils needed—perfect as street food
Casual yet meaningful: A lucky symbol without formality
Everyday happiness: Ideal for a small reward, a quick snack, or a hopeful moment before an important event

When you crave a warm, filling Japanese sweet, taiyaki is one of the best choices available.

７．Famous Taiyaki shops in Tokyo

Naniwaya Sōhonten (浪花家総本店)

Founded in 1909, known for traditional one-by-one grilled taiyaki.

1-8-14 Azabujuban, Minato-ku, Tokyo 106-0045

Yanagiya (柳屋)
Over 100 years old and considered one of Tokyo’s “Three Great Taiyaki Shops.”

2-11-3 Nihonbashi Ningyocho, Chuo-ku, Tokyo 103-0013

Taiyaki Wakaba (たいやきわかば)

Established in 1953, famous for its large size and fluffy texture.

1-10 Wakaba, Shinjuku-ku, Tokyo 160-0011

Summary

Alongside Takoyaki, Taiyaki is one of Japan’s iconic street snacks that visitors should not miss. This fish-shaped treat, traditionally filled with sweet red bean paste, is warm, comforting, and easy to enjoy on the go. Beyond its delicious taste, taiyaki carries a touch of Japanese culture and good luck, making it both a delightful snack and a small symbol of happiness. Whether you try it from a traditional shop, enjoy a modern twist with custard or ice cream, or experience the white-skinned version, taiyaki offers a uniquely Japanese treat that’s perfect for anyone exploring local flavors.