When people think of Japanese cuisine, popular dishes like sushi, ramen, and tempura often come to mind. However, Japan's culinary landscape is far more diverse and rich, with many regional delicacies and unique dishes that remain relatively unknown outside the country. Whether you're a food lover seeking something different or a traveller looking to dive deeper into authentic Japanese cuisine, these hidden gems offer a taste of Japan that goes beyond the ordinary.

1. Shirasu (しらす)

Shirasu are tiny, boiled whitebait (small fish) often served raw (shirasu-don), cooked, or dried. They’re packed with flavour and nutrition and typically served over rice or as part of a salad.

2. Hōtō (ほうとう)

Hōtō is a hearty noodle soup from Yamanashi Prefecture, made with thick wheat noodles, vegetables, and miso-based broth. It’s a local specialty that’s great for cold weather.

3. Okonomiyaki in Hiroshima style (お好み焼き)

While okonomiyaki is more famous from Osaka, the Hiroshima version layers ingredients like cabbage, pork, noodles, and egg without mixing them. It has a unique, rich taste.

4. Kusaya (くさや)

Kusaya is a fermented fish, typically served dried and eaten as a side dish with rice or sake. Its strong smell and acquired taste make it a regional delicacy mostly from the Izu Islands.

5. Kaki No Dote Nabe (牡蠣の土手鍋)

This is a hotpot from Hiroshima that uses fresh oysters cooked in a miso broth. It’s incredibly flavourful, making it a must-try during oyster season.

6. Yuba (湯葉)

Yuba is tofu skin, a byproduct of making tofu, often found in Kyoto. It has a delicate, creamy texture and is eaten fresh, dried, or as part of soups and dishes.

7. Inago no Tsukudani (いなごの佃煮)

Inago is a type of grasshopper that’s simmered in soy sauce and sugar. It’s a traditional dish from the Nagano region, rich in protein and slightly sweet.

7 Japanese foods you definitely didn’t know about!