If you’re new to the world of Japanese cuisine, the izakaya experience can be both thrilling and intimidating. Izakayas, Japan’s beloved gastropubs, offer an array of dishes that range from familiar favorites like tempura and yakitori to more surprising offerings that might shock even the most adventurous eaters. For first-timers, the menu can be a whirlwind of unfamiliar terms, unusual textures, and bold flavors. This guide will walk you through five surprising izakaya dishes that are sure to leave a lasting impression on any newcomer.
From creamy cod milt to raw horse meat sashimi, these dishes are not just about pushing boundaries—they represent a deep connection to Japan’s culinary heritage.
Top 5 Shocking Izakaya Dishes
1. Shirako (Creamy Cod Milt Delicacy)
For those unfamiliar with the term, “Shirako” translates directly to “white children,” but it refers to something much more surprising: cod milt, or the seminal fluid of fish. Shirako is considered a delicacy in Japan, often served in high-end restaurants and izakayas alike.
At first glance, Shirako might be one of the most visually and conceptually challenging dishes on this list. The milt has a soft, brain-like appearance, and its creamy texture might be off-putting to some. However, once you get past the initial shock, you’ll find that Shirako is surprisingly delicate and mild in flavor. It’s often served raw with a light dressing of ponzu sauce, green onions, and a hint of spicy momiji oroshi (grated daikon radish with chili pepper).
Why It Shocks: The concept of eating fish sperm is a major hurdle for many, but it’s a revered dish in Japan, celebrated for its unique texture and subtle taste.
2. Basashi (Raw Horse Meat Sashimi)
Basashi, or raw horse meat sashimi, is another dish that might cause a stir among first-timers. While the idea of consuming horse meat is controversial in many parts of the world, it’s quite common in Japan, particularly in regions like Kumamoto and Nagano.
Basashi is typically served thinly sliced, much like beef sashimi, and is often accompanied by ginger, garlic, and soy sauce for dipping. The meat is lean and slightly sweet, with a texture that is both tender and chewy. Despite its initial shock value, many who try basashi find it to be surprisingly pleasant, especially when paired with a cold glass of sake.
Why It Shocks: The cultural significance of horses as companions in the West makes the idea of eating horse meat a difficult concept to swallow for many.
3. Horumon (Grilled Animal Entrails and Internal Organs)
Horumon, a dish of grilled animal entrails and internal organs, is a staple in many Japanese izakayas. The name “horumon” is derived from the Kansai dialect, where it means “discarded goods,” referring to parts of the animal that are usually thrown away in other cuisines.
However, in Japan, these “discarded” parts are transformed into something delicious. Horumon can include a variety of organs, such as intestines, stomach, liver, and heart. These are marinated and grilled over an open flame, giving them a smoky flavor and a chewy texture. The preparation and seasoning vary by region, with some places offering spicy versions, while others focus on enhancing the natural flavors of the meat.
Why It Shocks: The idea of eating parts of the animal that are typically considered inedible in other cultures can be challenging. The texture and strong flavors are also an acquired taste.
4. Fugu (Risky Pufferfish Dish)
Fugu, or pufferfish, is one of the most notorious dishes in Japanese cuisine due to the potential risk of poisoning if not prepared correctly. The fish contains a potent toxin called tetrodotoxin, which can be fatal in even small amounts. As a result, fugu can only be prepared by licensed chefs who have undergone rigorous training.
Despite the risks, fugu is considered a delicacy and is highly sought after by adventurous diners. It’s typically served as sashimi, with the translucent slices of fish arranged beautifully on a plate. The flavor of fugu is subtle, almost bland, but it’s the thrill of eating something potentially dangerous that draws people to this dish.
Why It Shocks: The idea of eating a dish that could potentially be deadly is enough to shock most first-timers. The subtle taste might also be surprising for those expecting something more intense.
5. Shiokara (Fermented Seafood Guts)
Shiokara is perhaps the most challenging dish on this list for both its flavor and its texture. This dish is made from various parts of a fish or other seafood, fermented with a mixture of salt and malted rice. The result is a strongly flavored, salty, and slightly slimy dish that is often served in small portions as an accompaniment to alcohol.
The most common type of shiokara is made from squid, but other variations include mackerel, sea urchin, and even shark. It’s a dish that elicits strong reactions—some people love it, while others can’t get past the intense flavor and unusual texture.
Why It Shocks: The pungent, fermented flavor combined with the slimy texture can be overwhelming for those not accustomed to it. It’s a dish that truly tests the limits of one’s palate.
Dare To Try Them All?
Surprising izakaya dishes are a cornerstone of Japanese dining culture, offering a wide range of experiences that cater to all tastes—from the familiar to the daringly exotic. For first-timers, encountering dishes like Shirako, Basashi, Horumon, Fugu, and Shiokara can be a shock, both in terms of concept and flavor. However, these dishes also represent the depth and diversity of Japanese cuisine, showcasing ingredients and techniques that have been refined over centuries.
While some of these dishes might be challenging, they also offer a unique opportunity to experience Japan’s culinary traditions in a way that goes beyond the usual sushi and tempura. So, if you’re up for a gastronomic adventure, don’t shy away from these surprising izakaya dishes—they might just become your new favorites. And who knows? You might just discover that you enjoy raw horse meat sashimi or grilled animal entrails more than you ever thought possible.
