Japan is an archipelago, consisting of thousands of islands surrounded by seas. Japan’s history and culture have been intertwined with the sea and fishing has been a significant part of Japanese life for centuries, as I learned while exploring the city. The historical and cultural emphasis on seafood, advanced fishing techniques and varied ecosystems around Japan has made seafood a staple of Japanese cuisine and an integral part of the nation’s cultural and economic fabric. I also learned from our tour guide in Japan that pork has been adopted into many traditional Japanese dishes and is more accepted to consume than beef or chicken.
Street food to high-end restaurants, Tokyo is known for its amazing dining experience for all palates and occasions. It is a true paradise for food lovers, inviting diners to explore an array of tastes and styles that define Tokyo’s unique and diverse culinary identity. As someone who historically does not like fish (especially raw fish) or pork, I found myself eating and enjoying it at almost every meal. After a week in Tokyo with my aunt and reflecting on all the meals we enjoyed, we were in agreement that Tsukiji Itadori Bekkan and Ichiran Shibuya Ramen had been the most memorable from the dishes to the experience.