Ohiya (Cold drinking water)
Start with safe, tasty water in Japan.
When you take seat at a restaurant in Japan, cold water will be served. This is called "ohiya." Along with "ohiya," the waiter or waitress will also give you "oshibori," a wet towel you can use to wipe your hands and/or brow. Both "ohiya" and "oshibori" are provided free of charge and do not worry about tipping because it is not required for either of them. In some countries, they serve free mineral water in hotel rooms. In Japan, however, since tap water is safe and can be drunk as is, free mineral water is not provided at hotels.
Sabi-nuki (no wasabi)
Wisdom of the Japanese, who eat sushi and think "Sabi-nuki" means "no wasabi" and is a term from the sushi jargon. If you do not like hot wasabi, you should ask for "sabi-nuki" in advance at a sushi restaurant. By the way, do you know why we use wasabi in sushi It has been proven that wasabi eliminates fishy smell and has strong sterilizing power.
Since the Japanese eat raw fish, they have long known this power of wasabi. Tasty sushi incorporates the wisdom of the Japanese, too.
(Wasabi = Hot savory herb(Japanese horseradish, kind of) that complements sushi, sashimi, soba and other dishes)
[Pin-point Advice on Traveling]
How about trying common dishes.
Since you have traveled a long distance to come to Japan, please do not forget to try common dishes. Dishes favored by common people include soba, udon, ramen, and curry and rice. They cost approximately 500 yen, so trying them shouldn't be a problem. Please do not miss an opportunity to do so. Although you may have the impression that sushi is expensive, you will not have to worry much about prices if you go to a "kaitenzushi (conveyor-belt sushi)" restaurant. Since the prices are indicated by the color of the plates on which the sushi is served, you can enjoy sushi according to your budget.
Let's speak Japanese in a Sushi restaurant!
Hokkaido abounds in fresh seafood. When you go to a sushi restaurant, you should ask for your favorites by referring to the words and phrases below:
Do not miss delicious dishes that originated in Hokkaido "Namara-umai" means "very delicious" in the Hokkaido dialect. We have numerous tasty dishes unique to Sapporo and Hokkaido that might make you throw out this phrase in rapid succession. They include miso-flavored ramen, "Genghis Khan" barbecued lamb, fresh seafood, soup curry that has caught on nationwide and various sweets cooked with ingredients produced in Hokkaido. Since they are not so expensive, we recommend that you try Hokkaido's tasty specialties.
Let's speak Japanese in the Hokkaido dialect.
Like "namara-umai," we have a unique dialect in Hokkaido. Here is a list of terms from Hokkaido dialect for you to use without feeling embarrassed:
[Pin-point Advice on Traveling]
"Otoshi" is served even if you do not order it.
When you order an alcoholic beverage, a small dish is served along with the drink in some cases. This is called "otoshi (starter)." "Otoshi" is served to all customers, even to those who have not ordered it, but it is not free. It would be easy for you to consider it as sort of cover charge. Also referred to as "tsukidashi," "otoshi" varies depending on the restaurant and season. Common food tends to be served, but you never know what you will get!
Methods of payment in Japan
Japanese people say "okaikei o onegaishimasu" to the waiter / waitress when they have finished their meals and want to pay. It means "Check, please". The waiter / waitress will bring the bill to your table. You can pay at your table in some restaurants. However, not all restaurants have this payment system. Some restaurants use a pre-paid meal coupon system while others require the meals to be prepaid.
Please note that in many restaurants, you are kindly advised to pay at the cash register near the entrance / exit.
Let's speak Japanese at a restaurant
We have a collection of useful expressions to use when you pay for your meals. When you leave the restaurant, please do not forget to say "Gochisosama" with a smile.
Useful Column
Please try the following dishes. Did you find them delicious or unsavory.
By difficulty levels Let's try Japanese tastes that Japanese people eat routinely.
Difficulty Level 1: No problem!
Tsukemono // primarily vegetables pickled in salt - is a preserved food unique to snowy areas. Other than pickles in salt, we have those in rice-bran paste, soybean paste, sake lees and so forth. Pickles have different characteristics in different regions, and Nishinzuke, pickled dried herring, cabbages, and so on, in addition to Matsumaezuke, dried cuttlefish and kelp pickled in soy sauce, are famous in Hokkaido.
Difficulty Level 2: You can manage!
Umeboshi // In Japan, people talk about "umeboshi" first when it comes to sour food. It is one of Japan's traditional preserved foods and is made by pickling plums in salt and then drying them in the sun. Umeboshi is used for boxed meals because it helps to keep the food fresh. It has long been popular as a healthy snack and we found that it has the effect of soothing fatigue.
Difficulty Level 3: Appearance of an archenemy!
Ikura // Refers to salmon roes pickled in salt or soy sauce. Salmon and trout are fish that are representative of Hokkaido. "Ikuradon," or a bowl of rice topped with plentiful amounts of ikura, has gained great popularity as one of Hokkaido specialties. Ikura is also popular as a sushi ingredient available in Hokkaido. Salmon roes that have been separated into individual eggs are called ikura while those that are still in the sac are referred to as sujiko.
Difficulty Level 4: You would be a Japanese food connoisseur if you can eat it.
Shiokara // Eefers to the salted and fermented flesh, internal organs, eggs and the like of sea animals. The most popular shiokara in Japan is from squid. People eat it as a side dish and snacks to go with alcoholic beverages, but some people do not like it at all. "Konowata," considered to be one of the top three delicacies in Japan, is made with the intestines of sea cucumbers.
Difficulty Level 5: You are as Japanese as the Japanese if you can eat it.
Natto // Natto is made by fermenting soybeans with the bacillus natto bacterium and is characterized by its strong smell and sticky and stringy consistency. This is a must-eat breakfast dish for many Japanese people and a number of hotels serve it for breakfast. Having said that, there are a lot of Japanese people who do not like it and people do not eat it very often in the Kansai region. Generally, people pour soy sauce onto natto, but they also add mustard, leeks, eggs and such if they like.
Start with safe, tasty water in Japan.
When you take seat at a restaurant in Japan, cold water will be served. This is called "ohiya." Along with "ohiya," the waiter or waitress will also give you "oshibori," a wet towel you can use to wipe your hands and/or brow. Both "ohiya" and "oshibori" are provided free of charge and do not worry about tipping because it is not required for either of them. In some countries, they serve free mineral water in hotel rooms. In Japan, however, since tap water is safe and can be drunk as is, free mineral water is not provided at hotels.
Sabi-nuki (no wasabi)
Wisdom of the Japanese, who eat sushi and think "Sabi-nuki" means "no wasabi" and is a term from the sushi jargon. If you do not like hot wasabi, you should ask for "sabi-nuki" in advance at a sushi restaurant. By the way, do you know why we use wasabi in sushi It has been proven that wasabi eliminates fishy smell and has strong sterilizing power.
Since the Japanese eat raw fish, they have long known this power of wasabi. Tasty sushi incorporates the wisdom of the Japanese, too.
(Wasabi = Hot savory herb(Japanese horseradish, kind of) that complements sushi, sashimi, soba and other dishes)
[Pin-point Advice on Traveling]
How about trying common dishes.
Since you have traveled a long distance to come to Japan, please do not forget to try common dishes. Dishes favored by common people include soba, udon, ramen, and curry and rice. They cost approximately 500 yen, so trying them shouldn't be a problem. Please do not miss an opportunity to do so. Although you may have the impression that sushi is expensive, you will not have to worry much about prices if you go to a "kaitenzushi (conveyor-belt sushi)" restaurant. Since the prices are indicated by the color of the plates on which the sushi is served, you can enjoy sushi according to your budget.
Let's speak Japanese in a Sushi restaurant!
Hokkaido abounds in fresh seafood. When you go to a sushi restaurant, you should ask for your favorites by referring to the words and phrases below:
- [Maguro] kudasai ([Tuna], please.)
- [Maguro] no sabi-nuki kudasai ([Tuna] without wasabi, please.)
- Sushi menu
- Tuna (maguro)
- Fatty tuna (toro)
- Cuttlefish (ika) (Squid)
- Octopus (tako)
- Scallop (hotate)
- Raw shrimp (ebi)
- Salmon (sake, samon)
- Crab (kani)
- Sea urchin (uni)
- Salmon roe (ikura)
- Squila (syako)
- Flatfish (hirame)
- Tuna roll (tekkamaki)
Do not miss delicious dishes that originated in Hokkaido "Namara-umai" means "very delicious" in the Hokkaido dialect. We have numerous tasty dishes unique to Sapporo and Hokkaido that might make you throw out this phrase in rapid succession. They include miso-flavored ramen, "Genghis Khan" barbecued lamb, fresh seafood, soup curry that has caught on nationwide and various sweets cooked with ingredients produced in Hokkaido. Since they are not so expensive, we recommend that you try Hokkaido's tasty specialties.
Let's speak Japanese in the Hokkaido dialect.
Like "namara-umai," we have a unique dialect in Hokkaido. Here is a list of terms from Hokkaido dialect for you to use without feeling embarrassed:
- Umaissho (delicious)
- Shibareru (very cold)
- Shakkoi (cold)
- Kepparu (work hard)
- Menkoi (cute)
- Obandesu (Good evening)
- Azumashikunai (feel ill at ease)
- Waya (terrible)
[Pin-point Advice on Traveling]
"Otoshi" is served even if you do not order it.
When you order an alcoholic beverage, a small dish is served along with the drink in some cases. This is called "otoshi (starter)." "Otoshi" is served to all customers, even to those who have not ordered it, but it is not free. It would be easy for you to consider it as sort of cover charge. Also referred to as "tsukidashi," "otoshi" varies depending on the restaurant and season. Common food tends to be served, but you never know what you will get!
Methods of payment in Japan
Japanese people say "okaikei o onegaishimasu" to the waiter / waitress when they have finished their meals and want to pay. It means "Check, please". The waiter / waitress will bring the bill to your table. You can pay at your table in some restaurants. However, not all restaurants have this payment system. Some restaurants use a pre-paid meal coupon system while others require the meals to be prepaid.
Please note that in many restaurants, you are kindly advised to pay at the cash register near the entrance / exit.
Let's speak Japanese at a restaurant
We have a collection of useful expressions to use when you pay for your meals. When you leave the restaurant, please do not forget to say "Gochisosama" with a smile.
- Okaikei o onegaishimasu (Check, please.)
- Dokode harauno desuka? (Where should I pay?)
- Ikura desuka? (How much is it?)
- Credit card wa tsukae masuka? (Do you accept credit cards?)
- Oishikatta desu (I enjoyed the meal. It was good!)
- Gochisosama deshita (Thank you for the meal.)
Useful Column
Please try the following dishes. Did you find them delicious or unsavory.
By difficulty levels Let's try Japanese tastes that Japanese people eat routinely.
Difficulty Level 1: No problem!
Tsukemono // primarily vegetables pickled in salt - is a preserved food unique to snowy areas. Other than pickles in salt, we have those in rice-bran paste, soybean paste, sake lees and so forth. Pickles have different characteristics in different regions, and Nishinzuke, pickled dried herring, cabbages, and so on, in addition to Matsumaezuke, dried cuttlefish and kelp pickled in soy sauce, are famous in Hokkaido.
Difficulty Level 2: You can manage!
Umeboshi // In Japan, people talk about "umeboshi" first when it comes to sour food. It is one of Japan's traditional preserved foods and is made by pickling plums in salt and then drying them in the sun. Umeboshi is used for boxed meals because it helps to keep the food fresh. It has long been popular as a healthy snack and we found that it has the effect of soothing fatigue.
Difficulty Level 3: Appearance of an archenemy!
Ikura // Refers to salmon roes pickled in salt or soy sauce. Salmon and trout are fish that are representative of Hokkaido. "Ikuradon," or a bowl of rice topped with plentiful amounts of ikura, has gained great popularity as one of Hokkaido specialties. Ikura is also popular as a sushi ingredient available in Hokkaido. Salmon roes that have been separated into individual eggs are called ikura while those that are still in the sac are referred to as sujiko.
Difficulty Level 4: You would be a Japanese food connoisseur if you can eat it.
Shiokara // Eefers to the salted and fermented flesh, internal organs, eggs and the like of sea animals. The most popular shiokara in Japan is from squid. People eat it as a side dish and snacks to go with alcoholic beverages, but some people do not like it at all. "Konowata," considered to be one of the top three delicacies in Japan, is made with the intestines of sea cucumbers.
Difficulty Level 5: You are as Japanese as the Japanese if you can eat it.
Natto // Natto is made by fermenting soybeans with the bacillus natto bacterium and is characterized by its strong smell and sticky and stringy consistency. This is a must-eat breakfast dish for many Japanese people and a number of hotels serve it for breakfast. Having said that, there are a lot of Japanese people who do not like it and people do not eat it very often in the Kansai region. Generally, people pour soy sauce onto natto, but they also add mustard, leeks, eggs and such if they like.
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