October 20, 2026 (1d ago)
Japan Exotic Foods: 18 Bold Dishes Every Adventurous Traveler Should Try
Sushi, ramen and tempura are great, but they're only the start. Japan has some of the most surprising food on the planet: dishes that are slimy, fermented, raw, still moving, or a little dangerous. Most of them aren't gimmicks either. They come out of centuries of regional tradition, seasonal eating and a "waste nothing" mindset.
If you're the kind of traveler who orders the weirdest thing on the menu, this list is for you. Here are 18 exotic Japanese foods, what makes each one special, and where to find it.
Fugu is famous for its toxin, which makes its delicate, subtly sweet flesh feel like an unusually high-stakes dinner. It often arrives as paper-thin sashimi arranged like a flower; hot pot is another favorite. Fugu has a long history in Japan despite periods of prohibition, and Shimonoseki in Yamaguchi Prefecture is especially associated with it. For tourists: Only order it from a licensed restaurant—never try to prepare it yourself.
Shirako is the sperm sacs of male fish, usually cod or pufferfish. The name means "white children," and the texture is strikingly soft and custardy. Try it grilled, fried as tempura, or with ponzu. Its appeal is strongly seasonal, especially in winter, and it reflects the Japanese habit of appreciating parts of a fish beyond the fillet. For tourists: A sushi bar or winter izakaya is an easy place to try a small portion.
Natto's stringy texture and pungent smell divide even Japanese diners. Its earthy flavor comes from fermented soybeans, typically mixed with mustard and soy sauce and served over rice. Long a familiar breakfast in eastern Japan, it's also a reminder that everyday food can be more adventurous than luxury dining. For tourists: Grab a pack at a supermarket or try it in a breakfast set; stir it well before eating.
Salty, funky and intensely savory, shiokara is chopped seafood—often squid—fermented with its internal organs and salt. It began as a practical way to preserve a catch, and today it's usually eaten in tiny bites with rice or a drink. For tourists: Order it at an izakaya with a cold beer or sake rather than expecting a full-sized main dish.
Basashi is sliced horse meat served raw with soy sauce, ginger or garlic. It's known for its lean texture and mild sweetness, and Kumamoto is the place most closely tied to the dish, though other regions serve it too. Its place in regional food culture is distinct from the usual beef-and-pork menu. For tourists: Try it at a reputable Kumamoto restaurant and ask about the cut—fatty and lean slices taste surprisingly different.
Usually simmered with soy sauce and sugar, hachinoko are bee larvae with a slightly nutty flavor and a firm, chewy bite. Inland mountain communities, including parts of Nagano, have eaten insects as a local protein source where seafood was less accessible. For tourists: Look for them in regional shops or traditional restaurants in Nagano; they're less intimidating than they sound when served over rice.
These grasshoppers are simmered in soy sauce and sugar until glossy, giving them a crisp bite and a sweet-savory taste. Like hachinoko, they're rooted in inland food traditions, particularly Nagano and other mountainous areas, where people made use of locally available ingredients. For tourists: Buy a small pack at a souvenir shop if you want a low-commitment first taste.
Funazushi is freshwater fish, traditionally nigorobuna carp from Lake Biwa, fermented with rice for months or longer. Its sharp aroma and tart, cheese-like punch are nothing like modern sushi. This Shiga Prefecture specialty preserves an older form of sushi that predates today's fresh fish over vinegared rice. For tourists: Try a tasting portion near Lake Biwa; the flavor is powerful, so start small.
Kusaya is fish soaked in a repeatedly used fermented brine, then dried. The smell is fierce, but the grilled fish has a rich, savory taste. It comes from the Izu Islands, where preserving fish was a practical necessity and the distinctive brine became a culinary inheritance. For tourists: An izakaya specializing in island food is a good place to try it without committing to a whole package.
Konowata is made from the intestines of sea cucumbers, salted into an intensely briny, slippery delicacy. Traditionally prized as one of Japan's celebrated rare delicacies, it's a small serving meant to be savored rather than devoured. For tourists: Look for it at a seafood-focused izakaya or upscale restaurant and pair it with sake.
Ankimo is monkfish liver, usually steamed and chilled before being served with ponzu. Its creamy, rich texture earns it the nickname "foie gras of the sea." Monkfish has long featured in coastal winter cooking, and ankimo shows how a once-overlooked organ can become the star of the plate. For tourists: Winter is a great time to find it at sushi counters and seafood restaurants.
Raw sea cucumber is sliced thin and dressed with vinegar or ponzu. Forget its squishy appearance: the bite is unexpectedly firm and crunchy, with a clean ocean flavor. It's a classic winter seafood in parts of Japan, valued for its unusual texture more than bold seasoning. For tourists: Ask for namako-su at a seafood izakaya if it's in season.
Odori ebi is shrimp served so fresh that it may still move on the plate. The appeal is its sweet, delicate flavor and exceptionally springy texture, though the experience isn't for everyone. This uncommon preparation reflects Japan's emphasis on seafood freshness rather than an everyday dining tradition. For tourists: Seek out a specialist seafood restaurant, ask how it's prepared, and skip it if eating a moving animal makes you uncomfortable.
Torisashi is thinly sliced raw chicken, often served with ginger, garlic, or soy sauce. It's associated especially with southern Japan, including Kagoshima, where local chicken dishes have a strong following. The mild flavor is less surprising than the raw preparation. For tourists: Raw poultry carries a serious food-poisoning risk, even at a reputable restaurant; cooked chicken dishes are the safer way to explore the region's food culture.
Suppon is Japanese softshell turtle, often cooked into a deeply savory nabe, or hot pot. Its gelatinous skin and rich broth make it memorable, and it has a long-standing reputation in Japan as a nourishing luxury food. For tourists: Reserve a specialist restaurant rather than expecting to spot it on a typical izakaya menu; the meal is often a multi-course experience.
Koi no arai consists of thin carp slices briefly rinsed in cold water and served chilled, giving them a firm, crisp bite. Freshwater carp has a place in inland regional cooking, where fish from rivers and ponds historically mattered as much as coastal seafood. For tourists: Try it at a restaurant experienced in handling freshwater fish, and ask for a cooked preparation if you prefer to avoid raw fish.
Zazamushi is a catch-all name for aquatic insect larvae gathered from riverbeds and typically simmered in a sweet-salty soy glaze. Crunchy and earthy, it's a specialty of landlocked Nagano, where local river life supplied food far from the sea. For tourists: Look for small portions in regional restaurants or souvenir shops around the Ina Valley; check ingredients if you have a shellfish allergy, as insect cross-reactivity is possible.
Sazae is a marine snail whose spiral shell doubles as a little cooking pot: it's grilled with its own juices, sometimes with soy sauce or sake. The flesh is pleasantly chewy, while the darker innards can taste powerfully bitter. Grilled sazae is a familiar sight in coastal seafood cooking and at beachside stalls. For tourists: Order it freshly grilled at a seafood market or seaside restaurant, and eat it hot.
Start with approachable dishes such as ankimo or grilled sazae before moving on to funkier flavors like shiokara and funazushi. Regional specialties are often best at their source: think funazushi in Shiga, insect dishes in Nagano, and kusaya from the Izu Islands. Menus change with the season, so ask what's available rather than planning your trip around a single dish.
A few sensible precautions matter. Eat fugu only when prepared by a properly qualified professional; never prepare wild-caught pufferfish yourself. Raw chicken and raw freshwater fish carry food-safety risks, and raw or live seafood is best avoided by people who are pregnant or immunocompromised. If you have allergies, ask about ingredients and cross-contact before ordering.
The best way to enjoy these Japan exotic foods? Order a small serving, stay curious, and let the local specialty tell you something about the place it comes from.