Ueno is a lively district in Tokyo with a rich food culture. Here are ten must-try local dishes:
1. Unagi (Grilled Eel)
Preparation: Freshwater eel is grilled over charcoal and basted with a sweet soy-based sauce. It is served over rice in a lacquered box.
Taste: Tender and smoky, with a caramelized sweetness from the sauce.
History: Unagi has been a staple in Japan since the Edo period, enjoyed for its rich flavor and energy-boosting properties.
Ingredients & Vegetarian-Friendly: Contains eel and soy sauce. Not vegetarian.
2. Tonkatsu (Pork Cutlet)
Preparation: A thick pork cutlet is breaded with panko and deep-fried until golden brown. It is served with shredded cabbage and a tangy tonkatsu sauce.
Taste: Crispy on the outside, juicy and tender inside, with a rich, savory flavor.
History: Tonkatsu became popular in Japan in the early 20th century, influenced by Western-style breaded meats.
Ingredients & Vegetarian-Friendly: Contains pork and wheat. Not vegetarian.
3. Yakiniku (Japanese BBQ)
Preparation: Thin slices of beef or pork are grilled at the table and dipped in a savory sauce.
Taste: Smoky and rich, with a slightly sweet and salty marinade.
History: Yakiniku became popular in Japan after World War II, influenced by Korean barbecue traditions.
Ingredients & Vegetarian-Friendly: Contains meat. Not vegetarian.
4. Sushi
Preparation: Fresh seafood is sliced and placed atop vinegared rice, often garnished with wasabi and soy sauce.
Taste: Clean and delicate, with a balance of sweetness, saltiness, and umami.
History: Sushi originated in Japan centuries ago as a method of preserving fish and evolved into an art form.
Ingredients & Vegetarian-Friendly: Contains seafood and rice. Vegetarian options available.
5. Soba (Buckwheat Noodles)
Preparation: Buckwheat flour is mixed with water, kneaded, and rolled into thin noodles. The noodles are boiled and served hot in broth or cold with dipping sauce.
Taste: Earthy and slightly nutty, with a smooth texture.
History: Soba has been a staple in Japan since the Edo period, enjoyed for its health benefits.
Ingredients & Vegetarian-Friendly: Made from buckwheat. Fully vegetarian.
6. Tempura
Preparation: Seafood and vegetables are battered and deep-fried until golden and crispy.
Taste: Light and crispy, with a delicate crunch and mild sweetness from the batter.
History: Tempura was introduced to Japan by Portuguese traders in the 16th century and became a refined dish in Edo-era Tokyo.
Ingredients & Vegetarian-Friendly: Contains wheat and seafood. Vegetarian options available.
7. Gyoza (Japanese Dumplings)
Preparation: Dumplings are filled with minced pork, garlic, and cabbage, then pan-fried until crispy.
Taste: Crispy on the outside, juicy and flavorful inside, with a garlicky kick.
History: Gyoza was introduced to Japan from China and became a popular street food.
Ingredients & Vegetarian-Friendly: Contains pork and wheat. Not vegetarian.
8. Matcha Desserts
Preparation: Matcha is blended into cakes, ice cream, and traditional sweets like mochi.
Taste: Slightly bitter with a rich, earthy sweetness.
History: Kyoto’s matcha culture influenced dessert trends in Ueno, where matcha sweets are now widely available.
Ingredients & Vegetarian-Friendly: Contains tea and dairy. Vegetarian options available.
9. Taiyaki (Fish-shaped Pastry)
Preparation: A pancake-like batter is poured into a fish-shaped mold and filled with sweet red bean paste.
Taste: Crispy on the outside, soft and sweet inside.
History: Taiyaki originated in Tokyo in the early 20th century and remains a popular street snack.
Ingredients & Vegetarian-Friendly: Contains wheat and sugar. Fully vegetarian.
10. Chanko Nabe
Preparation: A hot pot dish made with a variety of meats, seafood, and vegetables simmered in a flavorful broth.
Taste: Hearty and rich, with a deep umami flavor from the broth and ingredients.
History: Originally eaten by sumo wrestlers to gain strength, chanko nabe became a popular comfort food.
Ingredients & Vegetarian-Friendly: Contains meat and seafood. Vegetarian options available.