From the landscapes of Mount Fuji to the illuminated izakayas of Osaka, the Japanese cuisine: much more than sushi It reveals a culinary richness that goes far beyond the nigiri, sashimi or sushi rolls you know.

In this article, you will learn about the origins of the washoku, real-life examples of lesser-known dishes, current statistical data, emerging trends in Japan and around the world, and what to keep in mind to truly understand and appreciate this respectful, healthy, and surprising cuisine.

By the end, you'll have a clearer understanding of why Japanese food is a universe unto itself.

What is “washoku” and why does it matter?

Washoku is a Japanese food tradition recognized by UNESCO in 2013 as an Intangible Cultural Heritage of Humanity.

It's not just a set of culinary techniques; it includes the integration of local ingredients, appreciation of the seasons, aesthetic presentation, and nutritional balance—meal with rice, soup, and side dishes (ichiju-sansai).

Thanks to this recognition, the number of Japanese restaurants worldwide has increased significantly: from approximately 55,000 to nearly 187,000 in several countries over the past ten years.

This reflects that people are increasingly looking for something more from icons like sushi.

Dishes that prove that Japanese cuisine is much more than sushi

Here are some concrete examples that are less well-known but key to appreciating its diversity:

1. Ramen, soba and udon: noodles prepared in a variety of ways, with varied broths such as tonkotsu (pork bone base), shoyu (soy sauce) or misoThere are about 30,000-40,000 ramen restaurants only in Japan, which indicates that this dish is not a rarity but a fundamental part of everyday life.
2. Traditional fermentationsMiso, natto, tamari, koji… ingredients that not only provide umami flavor, but also have proven benefits for intestinal health, the immune system, and digestion. They're not part of the typical tourist menu, but those who delve in know that their impact goes beyond taste.
3. Regional/seasonal dishes: For example, kaiseki-ryori (formal dinners with several courses, each one very elaborate), okonomiyaki (a kind of omelet/pancake made with various ingredients), takoyaki, regionalisms in fish, seaweed, craft beers.
4. Traditional sweets (wagashi): Made with rice, adzuki beans, and seasonal fruits, they are delicate, artistic, and vary greatly depending on the season. For example, in Japan, wagashi has maintained annual sales of between JPY 465 billion and JPY 500 billion (i.e., between USD 4.2 and USD 4.5 billion) over the past decade.

Recent statistics and trends

• In 2024-25, the Japanese confectionery market (confections/wagashi included) was worth USD 28.7 billion, with a projected compound annual growth rate (CAGR) of approximately 4.9 % to reach USD 44.1 billion in 2033.
• In the contests Washoku World Challenge, organized by Japan's Ministry of Agriculture, Forestry, and Fisheries, showcases non-Japanese chefs showcasing original combinations that respect the principles of umami, seasonality, and regionality. The most recent edition features nearly 160,000 Japanese restaurants worldwide.
• About ramen: in Japan there are between 30,000-40,000 establishments dedicated to ramen, and chains like ICHIRAN (specialized in tonkotsu) already operate in Japan and in several other countries, with international branches.

Why “much more than sushi” is not an exaggeration

A) Flavor, texture and culinary philosophy

Japanese gastronomy does not only seek flavor: it seeks balance.

Traditional dishes tend to combine crunch with softness, salty with moderate sweetness, umami with subtle acidity.

Each ingredient has a purpose, each preparation seeks to highlight the nature of the ingredient rather than hide it.

B) Respect for what is seasonal and local

The seasons of the year dictate the ingredients that are used.

In spring, there are shoots, cherries, and tender bamboo; in autumn, wild mushrooms, roots, and nuts; specific fish depend on migrations; local vegetables vary.

This nature-kitchen link is central to washoku.

C) Health and sustainability

Many preparations rely on fermentation (miso, natto, koji), fresh fish, vegetables, seaweed, and reduced processing.

There is also growing concern in Japan for traditional methods that respect the environment and biodiversity.

Additionally, as recently reported, there is a government interest in preserving traditional techniques and acknowledging them as intangible heritage, which encourages chefs and producers to maintain standards of quality and authenticity.

Two original examples of how Japanese cuisine is experienced today

• Example A: In Kyoto, a family restaurant offers kaiseki temaki — a kaiseki menu adapted to a temaki (hand-made roll) presentation for quick-travelers, while respecting seasonal ingredients from the region, such as new bamboo, freshwater fish, and local miso. This combined adaptation of tradition and practicality has allowed them to maintain a local clientele while attracting visitors.
• Example B: In Monterrey, Mexico, a food truck specialized not in sushi but in okonomiyaki and takoyaki, made with local ingredients to adjust the flavor (corn, mild chilies, low-fat cheese) while preserving the Japanese pancake technique. Customers are surprised to see how the cultural blend works so well, providing authenticity without rigidity.

Aspects you should know if you want to experience authentically

Aspect	What to observe / keep in mind
Ingredients origin	Rice, soybeans, kombu, local vs. imported seaweed; freshness in fish and vegetables.
Cooking method	Fermentation time, respect for the care of the broth, the dashi, the tare, the shortening over low heat.
Seasonality	Let the menu reflect the seasons; let it feature local ingredients, not just generic imports.
Presentation and aesthetics	The arrangement, the colors, the accompaniments, the integration of the visual with the gustatory.
Nutritional balance	Avoid excess fat or sugar; prefer light cooking techniques: boiling, steaming, braising; many traditional dishes do this.

Read more: The most famous traditional desserts in the world

Analogy to understand the depth of this gastronomy

Imagine Japanese cuisine as a Zen garden: much more than just stones and sand.

In that garden, each plant has a purpose: shape, color, aroma, shade.

It's not just the superficial aesthetics, but also the balance of each element with the environment, the climate, the seasons, and your experience as you walk through it.

Similarly, Japanese cuisine goes beyond the recognizable element everyone names (like sushi); every dish, every ingredient, every season contributes something to the whole garden.

Conclusion

If you really want to appreciate the Japanese cuisine: much more than sushi, you must open your eyes and your palate.

Sushi is a beautiful and often delicious gateway, but what you'll find when you step through it is a vast, diverse cuisine rich in flavor, philosophy, history, and cultural value.

Washoku, ramen, wagashi, fermentation, regional and seasonal dishes: they all count.

By exploring with curiosity, recognizing authentic ingredients, appreciating techniques, and embracing sincere adaptations, you'll understand why this cuisine enjoys global acclaim today and continues to evolve without losing its essence.

Read more: Flavors of the world: typical dishes you must try

Frequently Asked Questions

Is sushi no longer representative of Japanese cuisine?
Yes, it is, but only part of it. Sushi represents key elements: freshness, rice, soy, seafood, aesthetics.

But many dishes display very different flavors and textures. If you only try sushi, you're only seeing the reflection of one of the mirrors.

What exactly is washoku?
Washoku is the Japanese culinary tradition that encompasses not only dishes, but also food culture: local ingredients, respect for the seasons, balanced diet, presentation, and rituals.

It was inscribed by UNESCO in 2013.

Where can I try authentic Japanese food other than sushi?
Look for restaurants that offer ramen, soba, udon, okonomiyaki, seasonal dishes (such as autumn mushrooms, spring bamboo shoots), and wagashi.

If they talk about fermented foods, use local miso, produce their own dashi, that's a sign of authenticity.

Is it difficult to prepare lesser-known dishes at home?
It depends on the dish. Some require specific ingredients or time-consuming fermentations (such as miso or koji), but there are customized versions.

The important thing is to respect the proportions, the quality of the ingredients and be patient.