3 Unusual Japanese Foods You Probably Avoid—but Definitely Should Try
I often witness situations like my overseas friends saying, “Ewww, you eat that?!” or politely refusing a sweet snack I offer.
As you may know, Japanese food culture is often linked to our long life expectancy. We consume a lot of fermented foods like natto and miso, soy-based products, and of course, fish. You can probably find some of these in Asian grocery stores in your country.
But while many Japanese eat these daily, you—who rarely encounter such flavors—might wonder why we’re so obsessed with these… let’s say, unique foods. I get it. It’s like Vegemite for me. (Yes, Australians, I’m looking at you.)
In this post, I’ll guide you through what these foods really are, how they’re prepared, and what’s actually good about the ones tourists tend to avoid.I’ll also introduce a few authentic, lesser-known Japanese dishes that are absolutely worth trying—especially if you’re curious about our food culture or planning to visit Japan soon.
Natto: The Japanese Super Food Star
This very interesting smell makes people have a frowny face when they bring their nose close and super sticky fermented beans are the first food that comes to my mind as most avoided. But, it is one of the most well-known Japanese Super foods.
In fact, nearly 80% of Japanese like it and 30% of them eat more than 4 times a week!
Behind that, natto is quite reasonable and you can find every supermarket or even in a convenience store. Each serving is individually packaged with seasoning Tare (sweet soy sauce) and mustard, and you can get a 3-pack set for as little as 100 to 300yen.
How to eat it? Normally we eat it with rice. It goes well with yolk and spring onion, though I know that non-Japanese rarely eat raw egg because of salmonella. In Japan, they take salmonella seriously, making sure eggs are safe from farm to store. So give it a go if you’re feeling brave!
Why Natto Is Smelly, Sticky… and Seriously Good for You
Sure, natto may not win any awards for aroma or texture, but when it comes to nutrition?
It’s a total achiever!
High in Protein
Soybeans are full of plant-based protein, making a good solution for vegetarians or muscle lovers alike. And here is the good news— natto is made from soybeans! So every sticky bite is a protein win!
Loaded with Vitamins and Fiber
Natto contains important vitamins like vitamin K2, which supports bone health, and B vitamins that help keep your energy levels steady and your body running smoothly.
On top of that, it’s a good source of dietary fiber, which helps your digestion stay on track—especially helpful after a big bowl of ramen the night before!
Soy Isoflavones
Soy isoflavones act like a mild form of estrogen in the body. They may help ease menopause symptoms and support bone health by reducing the risk of osteoporosis.
Good for the Heart
Natto contains an enzyme called nattokinase, which has been linked to better blood circulation and heart health. Some people even take it in supplement form (but let’s be honest—real natto is more fun).
In short, natto may smell funky and look gooey, but it’s a true nutritional powerhouse hiding in plain sight.
Unagi (Eel): Why Are You Avoiding This Delicious National Treasure?
Many non-Japanes hesitate to try this long, shiny, and super yummy fish. Well, that is understandable. Because eel is rich and fatty and some might feel that it is very fishy.
But wait… It depends on how they cooked, they would open your eyes once you have one bite.
The most popular way to eat it is grilled with sweet soy glaze called “Kabayaki”.
It looks like in the image below. Of course it was served one full eel but I was too excited in front of the mouthwatering aroma of eel grilled over charcoal, and completely forgot to take a photo for my precious Beyond Kimono…
Anyway, it was such a tasty unagi and I was so satisfied.
Believe It or Not… Eel is an Expensive Luxury Food
The unagi in Kabayaki style in the image is around 6000 yen. It is on the expensive side for Japanese food, but it came with rice underneath unagi, pickles, and soup that was super delicious!
One of the main reasons is that there are fewer juvenile Japanese eels—glass eels. Since full-cycle farming hasn’t been successful, we still rely on wild glass eels. So when their numbers go down, the price goes up.
Authentic Tips to Pick Right One For Your Sensational Unagi Experience
As wild eel resources continue to decline, most of the eel you’ll find in Japan today is imported—mainly from China and Taiwan. Here I will walk you through the differences in taste, texture, and price between Japanese and imported unagi.
It really depends on your preference, but with these tips, you’ll be able to pick the right one—whether it’s your first time or a revenge try after an eel experience that didn’t quite impress the first time around!
| Japanese Eel | Imported Eels |
| Strict quality control is maintained | In most cases, eel is imported and prepared in kabayaki style. |
| It has a soft, melt-in-your-mouth texture. | The meat is slightly firm with a nice bite. |
| Has a tendency to be pricey | Can be a bit fishy at times |
Grilled eel might sound intimidating, but it’s one of my absolute must-tries for adventurous non-Japanese friends. Next up? Something completely different—say hello to Yuba!
What is Yuba? Japan’s Quietly Powerful Plant-Based Food
After the bold flavors and smoky richness of unagi, let’s switch gears and slow things down a little. Meet yuba—a gentle, silky delicacy made from the surface of heated soy milk. While unagi might roar with flavor, yuba whispers. It’s simple, plant-based, and packed with quiet nutrition. Often enjoyed in Kyoto-style cuisine or temple meals, yuba is a favorite among those who appreciate subtle textures and clean flavors. Whether you’re vegan, tofu-curious, or just in need of a palate reset after all that eel, yuba is your next must-try.
Where to Experience the Delicate Beauty of Yuba
You can find good quality yuba in Kyoto—one of the top must-visit places for tourists.
Kyoto is not only famous for its temples and peaceful zen atmosphere, but also for its long-standing tradition of tofu and yuba.
In the process of making them, the key lies in the water. Tofu and yuba require clean, mineral-rich, and temperature-stable groundwater. Kyoto is blessed with just that, which is why they’ve long been treasured in both Buddhist temple cuisine (shojin ryori) and elegant kaiseki dining.
Just Google “Kyoto Yuba” and you’ll find plenty of restaurants. But if you want to explore and taste as you go, head to Nishiki Market. Known as “Kyoto’s Kitchen,” it’s a historic shopping street in Nakagyo Ward with over 400 years of culinary tradition—and a great place to sample fresh, high-quality yuba.
I promise—you’ll feel Zen when you try this delicate food. You have to! Otherwise, you’ll completely miss its beautifully subtle taste.
Wrap Up
Japan has plenty of unique foods that may seem intimidating at first glance—but behind every “Eww, really?” moment is often a cultural treasure worth tasting.
From the bold, smoky richness of grilled unagi to the delicate, almost meditative softness of yuba, these dishes offer more than flavor—they reflect centuries of tradition, seasonal wisdom, and a deep respect for ingredients.
Of course, not every non-Japanese visitor falls in love with natto or eel on the first try (or even the second), but that’s part of the fun. Trying these foods isn’t just about taste—it’s a little adventure, a deeper connection to the culture, and sometimes, a brag-worthy travel story.
So whether you’re bold enough to slurp sticky natto, powering up with grilled eel, or gently nibbling fresh yuba in a quiet Kyoto alley—keep an open mind, and your taste buds might just surprise you.
Are you enjoying traveling in Japan right now or planning to go? Read my other post to make your adventure fully satisfying.
