[Travel Notes #10] Five Foods That Shock Foreign Visitors in Japan
Sushi and tempura are old news — what is truly surprising travelers today is what appears on the everyday Japanese table. A culture of eating raw eggs over rice, the peculiar stickiness and pungent aroma of natto, the mysteriously elastic chew of mochi, uniquely Japanese ingredients like whale and horse sashimi, and a culture of savoring cartilage and offal for their texture alone — all of it is perfectly ordinary to Japanese people, yet for a first-time visitor, it is one surprise after another. Understanding the "why" behind Japan's distinctive food culture will make every meal on your trip that much more rewarding. Even those already familiar with these foods are welcome to explore them afresh.
1. Eating Raw Eggs
Tamago kake gohan — TKG — raw egg over rice, is one of the first food culture shocks foreign visitors encounter in Japan.
- Why it surprises people: In many countries, raw eggs are considered off-limits due to the risk of Salmonella infection, which can cause severe abdominal pain, fever, and vomiting. The very act of eating a raw egg is, for many travelers, a genuine cultural shock.
- Why it's safe in Japan: The reason Japanese eggs can be eaten raw lies in rigorous hygiene management and strict freshness controls. Eggs are washed and sterilized immediately after being laid, and consistent temperature management is maintained throughout the distribution process. The relatively short best-before date — approximately two weeks after laying — is a testament to this commitment to freshness. Japan's standards for raw egg consumption are among the highest in the world, and eggs from other countries cannot necessarily be eaten raw in the same way.
- My recommendation: The classic preparation is soy sauce mixed into piping hot rice — but my personal favorite is a little different. Swap the soy sauce for ponzu, top the rice with finely shredded nori and noritama furikake, and finish with a grind of coarse black pepper. Try it once and the classic version may never quite satisfy again.
2. The Mysterious Stickiness of Natto
Natto — an indispensable presence on the Japanese table — is one of the most divisive foods among foreign visitors.
- Why it surprises people: What stops first-time visitors in their tracks is the intensely pungent smell and the thread-like strands of stickiness that stretch further with every lift of the chopsticks. "Is this spoiled?" is a reaction many people have.
- What it actually is: Natto is not the product of decay — it is the product of fermentation. Made by fermenting soybeans with Bacillus subtilis natto, it possesses remarkable health properties. Particularly notable is an enzyme called nattokinase, which has attracted researchers worldwide for its purported ability to dissolve blood clots. It is also rich in vitamin K2 and protein, and some researchers have pointed to a possible link between natto consumption and Japanese longevity. The intensity of the smell and the magnitude of the health benefits may, in fact, be proportional.
- How to eat it: Natto is said to develop more umami the more thoroughly it is stirred in the pack. The standard approach is to add the included dashi soy sauce and mustard, stir vigorously more than 50 times until the strands turn white, and pour it over rice.
- My recommendation: The classic dashi soy sauce and mustard is delicious, but my personal favorite goes a step further. Start with mustard only, then add ponzu, sesame salt, kimchi, and finish with a drizzle of olive oil. The olive oil softens the distinctive smell considerably, making it far more approachable for those who find natto challenging. This preparation is especially recommended for natto beginners.
3. The Magical Elasticity of Mochi
The moment it hits the teeth, mochi produces a texture so utterly unlike Western bread or cake that foreign visitors can't help but widen their eyes.
- Why it surprises people: The Japanese word mochimochi describes a texture that has no direct equivalent in English. It is neither fluffy nor crispy — it pushes back against the teeth with a springy elasticity while stretching endlessly, making it nothing short of a "magical texture" for first-timers. The way it keeps changing shape in the mouth no matter how long you chew is something, once experienced, that cannot be forgotten.
- A sacred food: Mochi has never been merely food to the Japanese. A belief has long been held that mochi — rice pounded repeatedly in a mortar until concentrated — is believed to be imbued with a sacred life force. For this reason, it has been passed down to the present day as an auspicious symbol indispensable at life's milestone celebrations: New Year's ozoni soup, kagami mochi, and the mochi-throwing ceremony at weddings. Few foods in the world carry such deep spiritual significance — and that is distinctly Japanese.
- My recommendation: Mochi appears in endlessly varied forms, from sweet desserts (daifuku, sakura mochi) to savory dishes (ozoni, grilled mochi). But my personal favorite is daifuku — specifically the old-fashioned kind filled with tsubu-an, chunky red bean paste. The contrast between the smooth mochi skin and the hearty texture of the bean paste is simple yet perfect. Keep an eye out for it at convenience stores and Japanese confectionery shops during your travels.
4. Whale and Horse Meat
Among the many facets of Japanese food culture, whale and horse meat represent perhaps the greatest cultural shock for visitors from Western countries.
- Why it surprises people: In many Western countries, eating whale is strongly resisted on environmental and animal welfare grounds, while horse occupies a cultural position as a companion or working animal — making the idea of eating it taboo in a number of countries. Encountering whale on a menu, or being offered horse sashimi, tends to leave a powerful and lasting impression on travelers.
- Japan's historical background: In Japan, whale and horse have long served as vital sources of protein, sustaining people's lives since ancient times. Particularly in eras of limited food supply, they were not considered special at all — they were everyday local foods. Horse meat is also known as sakura-niku (cherry blossom meat) and remains especially beloved in Kumamoto Prefecture. Basashi — thinly sliced raw horse meat served with soy sauce, ginger, and garlic — is, from a modern nutritional standpoint, an excellent food: high in protein, low in calories, and rich in iron.
- Understanding food culture in its diversity: What counts as "acceptable to eat" varies enormously depending on a country's history, religion, culture, and environment. Japan's tradition of eating whale and horse is best understood not as something to criticize or celebrate, but as one thread in a food culture woven over a long history. For travelers, it may become a valuable experience that prompts a fresh look at their own assumptions about food.
5. Savoring Texture: Cartilage and Offal
Cartilage and offal — staples of Japanese izakayas and yakitori restaurants — are among the most bewildering menu items for foreign visitors.
- Why it surprises people: The satisfying crunch of cartilage, the unique springy chew of horumon (offal) — parts that would typically be discarded in many Western countries are served in Japan as genuine delicacies. "What part of the animal is this?" is a perfectly natural reaction for a first-timer.
- A Culture of Texture: Japanese has an extraordinarily rich vocabulary of onomatopoeia for describing texture: puripuri, mochimochi, korikori, sakusaku, torotoro — few cultures in the world articulate the sensation of eating in such fine-grained detail. In Japanese food culture, texture — the resistance of a bite, the feel against the tongue — is every bit as important as flavor in how a dish is evaluated. Cartilage and offal are prime examples of this "culture of savoring texture." Underpinning it all is the Japanese spirit of mottainai — a deep respect for using every part of an ingredient without waste.
- My recommendation: Cartilage at a yakitori restaurant, seasoned simply with salt and a squeeze of lemon, is my personal favorite. The straightforward seasoning lets the natural crunch of the cartilage shine through. It pairs perfectly with cold beer and is highly recommended for anyone looking to experience izakaya culture firsthand.
In Closing
Raw eggs, natto, mochi, whale and horse meat, cartilage and offal — any one of them might prompt a "wait, people actually eat this?" reaction on first encounter. But on every plate lies a food culture that Japanese people have cultivated over centuries: a reverence for ingredients, and a craftsperson's relentless pursuit of texture and freshness taken to the furthest extreme.
It would be a shame to let appearances or preconceptions get in the way. Just as natto — which might initially seem spoiled — turns out to be one of the world's most celebrated health foods, there is always a profound reason waiting behind the question "why do people eat this?" Understanding that "why" is what transforms a trip from mere sightseeing into an unforgettable cultural experience.
A single bite of courage can become your greatest memory. The next time an unfamiliar dish appears on a menu during your travels, remember this article. That choice might just become the story you tell again and again about your time in Japan.
※ To avoid the risk of food poisoning, always choose fresh products when eating raw egg, horse sashimi, or similar foods, and consume them within their best-before date. If you have any concerns about your physical condition, please refrain from eating them.
※ When eating mochi, please take care to avoid choking — cut it into small pieces and chew thoroughly before swallowing.
Thank you so much for reading.
I hope this proves useful for your travels.
See you in the next article.
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