Japanese cuisine is admired around the world for its balance, presentation, and deep flavors. However, not every dish suits everyone’s palate—especially when it comes to unique textures, strong smells, or unfamiliar ingredients. Many foreign visitors to Japan find some traditional foods surprising or even challenging. In this article, we’ll explore the Japanese dishes that foreigners tend to find difficult to enjoy, along with the reasons why.
- 1st Place: Natto – A Fermented Favorite, Not for Everyone
- 2nd Place: Uni (Sea Urchin) – A Luxurious Taste, But Not for All
- 3rd Place: Chikuwa-bu – A Mystery Ingredient in Oden
- 4th Place: Anko (Sweet Red Bean Paste) – A Cultural Contrast in Desserts
- 5th Place: Sashimi – Raw Fish Isn’t for Everyone
- Conclusion
1st Place: Natto – A Fermented Favorite, Not for Everyone
Natto is a traditional fermented soybean dish commonly eaten in Japanese breakfasts. While it’s praised in Japan for its health benefits, many foreigners find it extremely difficult to eat.
| Feature | Reason foreigners dislike it |
|---|---|
| Smell | Strong, pungent odor often described as “rotten” |
| Texture | Slimy and sticky texture can be off-putting |
| Taste | Bitter, earthy flavor not familiar to many palates |
| Appearance | Strings and foam look unappetizing to some viewers |
Despite its divisiveness, natto remains a staple in many Japanese households.
2nd Place: Uni (Sea Urchin) – A Luxurious Taste, But Not for All
Uni is considered a delicacy in Japan, especially as a sushi topping. However, its unusual texture and intense ocean flavor can be a shock for first-time eaters.
| Feature | Reason foreigners dislike it |
|---|---|
| Appearance | Looks soft, slimy, and has an unusual orange hue |
| Texture | Creamy or mushy, which some associate with organ meat |
| Flavor | Strong “sea” taste that can be overwhelming |
| Cultural Gap | Raw seafood is unfamiliar in many countries |
Uni is either loved or strongly disliked—rarely anything in between.
3rd Place: Chikuwa-bu – A Mystery Ingredient in Oden
Chikuwa-bu, often found in oden (a Japanese hot pot dish), is made from wheat and has a doughy texture that confuses many foreigners.
| Feature | Reason foreigners dislike it |
|---|---|
| Appearance | Cylindrical and bland in color; looks unappealing |
| Texture | Dense, chewy, and neither firm nor soft |
| Flavor | Very mild unless soaked in broth |
| Recognition | Many don’t know what it is and hesitate to try it |
Its subtlety, while valued in Japan, is often misunderstood abroad.
4th Place: Anko (Sweet Red Bean Paste) – A Cultural Contrast in Desserts
Anko is a common ingredient in Japanese sweets such as dorayaki and mochi. For many foreigners, the concept of sweetened beans is hard to accept.
| Feature | Reason foreigners dislike it |
|---|---|
| Main Ingredient | Beans are typically associated with savory food |
| Texture | Grainy or pasty texture feels strange in a dessert |
| Taste | Sweet but not creamy or rich like Western sweets |
| Cultural Norms | Western desserts rarely use beans as a base |
For those unfamiliar, it can take several tries before appreciating anko’s subtle flavor.
5th Place: Sashimi – Raw Fish Isn’t for Everyone
While sushi has global fans, pure sashimi—raw slices of fish without rice—can be intimidating for newcomers to Japanese cuisine.
| Feature | Reason foreigners dislike it |
|---|---|
| Raw Texture | The feeling of raw flesh can trigger discomfort |
| Visual Impact | Some find it too close to raw meat in appearance |
| Flavor | Subtle fish flavor may come off as “bland” or “fishy” |
| Food Safety Worry | Concerns about hygiene or parasites |
Sashimi is highly respected in Japan for its freshness, but it requires cultural acclimation.
Conclusion
Japanese cuisine offers a wide spectrum of flavors, textures, and ingredients. While many dishes have become global favorites, others remain culturally unique and challenging for outsiders. It’s not about which food is “better,” but rather about how different cultures perceive flavor and presentation.
Understanding these differences can promote more meaningful cultural exchange. So, whether you’re introducing Japanese food to a foreign friend or trying something new abroad, remember that food is both deeply personal and wonderfully diverse.
