The typical Japanese meal consists of a bowl of rice (gohan), a bowl of miso soup (miso shiru), pickled vegetables (tsukemono) and fish or meat. While rice is the staple food, several kinds of noodles (udon, soba and ramen) are cheap and very popular for light meals. As an island nation, the Japanese take great pride in their seafood. A wide variety of fish, squid, octopus, eel, and shellfish appear in all kinds of dishes from sushi to tempura.

There are plenty of restaurants where you can have a full meal for between 500 and 1000 Yen. Noodles (ramen, soba and udon), domburi (for example, beef domburi), curry rice, bibimba (Korean style domburi), hamburgers and many more types of dishes are available at such inexpensive restaurants. Look for them around and inside large train stations and in business areas.

Most restaurants provide a hot towel for cleaning your hands before eating. It depends on the food, of course, but hashi (chopsticks) are the most widely used implements for eating. It’s not impolite to ask for a knife and fork or spoon if you have trouble with chopsticks. Some restaurants may not have them but those serving Western food always do. Chopsticks should not be used for anything other than putting food in your mouth. They certainly shouldn’t be used for pointing to someone or moving dishes around the table. And they should not be stuck into a bowl of rice – this is only done at a funeral!

Food
Local supermarkets are relatively inexpensive if you stick to Japanese food such as seasonal vegetables, seafood, soya bean products and rice. If you visit supermarkets shortly before closing time in the evening, you can purchase remaining perishable products at big discounts.

Japanese food ranges from raw fish served with soy sauce (Sashimi) to Tempura (food coated in egg and deep fried).  Some of the types of typical Japanese food are:
Kaiseki Ryori – this is comprised of vegetables and fish that are flavored with a base of seaweed and mushrooms

Soba – a noodle made from buckwheat flour either served as a soup or to be dipped in a sauce

Sukiyaki – thinly sliced beef cooked at the table along with tofu, vermicelli and vegetables

Sushi – raw seafood (usually tuna, prawns or squid) is placed upon a ball of rice laced with vinegar and is served with cucumber, pickled radish, and cooked egg

Tonkatsu – breaded pork cutlet that is deep fried

Udon – noodle made from wheat flower that is either served as a soup or to be dipped in a sauce

Yakitori – skewered meat and vegetables that are grilled over a fire

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