What Are Side Dishes in Japan? 🍱
A guide to small Japanese side dishes you may find with your meal.
Japanese meals often include several small side dishes alongside the main dish.
You may see them at hotel breakfast buffets, Japanese restaurants, set meals, or around the edge of a bento. Some may be unfamiliar if you’re visiting Japan for the first time.
Popular Japanese Side Dishes 🍱
Kinpira Gobo (きんぴらごぼう)
A stir-fried dish made with burdock root and carrots. It’s usually seasoned with soy sauce and has a slightly sweet and savory flavor.
Hijiki no Nimono (ひじきの煮物)
Hijiki seaweed simmered with ingredients such as carrots, soybeans, or fried tofu. It’s a traditional Japanese side dish with a savory flavor.
Kiriboshi Daikon (切り干し大根)
Dried daikon radish that is rehydrated and simmered with soy sauce and other seasonings. It has a slightly chewy texture.
Nasu no Nibitashi (なすの煮浸し)
Eggplant simmered in a flavorful Japanese broth until soft. The eggplant absorbs the broth and becomes very tender.
Goma-ae (ごま和え)
Blanched vegetables dressed with a sesame-based sauce. Spinach and green beans are commonly used.
Ohitashi (おひたし)
Blanched vegetables seasoned with dashi and soy sauce. Spinach is one of the most common vegetables used for ohitashi.
Kabocha no Nimono (かぼちゃの煮物)
Japanese pumpkin simmered in a lightly sweet and savory broth until tender.
Japanese Kabocha Salad (かぼちゃサラダ)
A Japanese-style salad made with kabocha (a type of Japanese pumpkin) and mayonnaise. It has a naturally sweet and creamy flavor.
Atsuage no Nimono (厚揚げの煮物)
Thick fried tofu simmered in a flavorful Japanese broth. The tofu has a soft center and absorbs the seasoning well.
Koya Tofu no Nimono (高野豆腐の煮物)
Freeze-dried tofu that is rehydrated and simmered in a seasoned broth. It has a light, soft, and slightly spongy texture.
Konnyaku no Nimono (こんにゃくの煮物)
Konnyaku simmered with soy sauce and other seasonings. It has a chewy texture and absorbs the flavor of the broth.
Renkon no Kinpira (れんこんのきんぴら)
Sliced lotus root stir-fried and seasoned with soy sauce and other seasonings. It has a crunchy texture.
Sunomono (酢の物)
Vegetables or seafood dressed with a light vinegar-based sauce. Cucumber is a common ingredient.
Japanese Potato Salad (ポテトサラダ)
A Japanese-style potato salad made with potatoes, vegetables, and mayonnaise. It’s a popular side dish in Japan.
Tsukemono (漬物)
Japanese pickled vegetables served as a small side dish. Common examples include daikon, cucumber, cabbage, and eggplant.
Takenoko no Nimono (たけのこの煮物)
Bamboo shoots simmered in a lightly seasoned Japanese broth. They have a fresh flavor and a slightly crunchy texture.
Satoimo no Nimono (里芋の煮物)
Taro simmered in a flavorful Japanese broth until soft and tender. It has a soft and slightly sticky texture.
Goma-dofu (ごま豆腐)
A traditional Japanese dish made with sesame paste and starch. It has a smooth, soft, tofu-like texture and a rich sesame flavor.
Tamagoyaki (卵焼き)
A Japanese rolled omelet made by cooking layers of seasoned egg. It can be slightly sweet or savory depending on the recipe.
Tamago-dofu (卵豆腐)
A steamed dish made with eggs and dashi. It has a smooth, soft texture and a mild savory flavor.
Chawanmushi (茶碗蒸し)
A savory steamed egg custard made with eggs and dashi. It often contains ingredients such as chicken, mushrooms, or shrimp.
Where Can You Find Japanese Side Dishes? 🍱
- 🏨 Hotel Breakfast Buffets
Japanese-style side dishes may be available at hotel breakfast buffets. - 🍚 Japanese Set Meals
Set meals often come with a main dish, rice, miso soup, and one or more small side dishes. - 🍱 Bento
Small side dishes are commonly placed around the main items in Japanese bento boxes.
Dietary Information 🌱
Many Japanese side dishes are made mainly with vegetables, tofu, seaweed, or other plant-based ingredients.
However, dashi is often used to add flavor, and some dashi is made from fish such as bonito. If you’re vegan or vegetarian, check the ingredients or ask whether the dish contains fish-based dashi, meat, egg, or other animal products.
Let’s discover Japanese side dishes! 🍱✨ 🇯🇵