“Comfort food” is traditional cooking that tends to have a nostalgic or sentimental connection, often one related to family or childhood: the grilled cheese sandwiches your mother used to make; the thought of your grandmother’s bread pudding makes your mouth water; the way the whole house would be filled with the intoxicating aroma of roasted turkey or ham at Christmas? Because of such memories, these foods comfort us, especially when we’re longing for home or feeling especially vulnerable.
Not surprisingly, the sentimental Japanese have their own comfort foods. While you might think they’d be waxing over the octopus tentacles of home, very few of the dishes we’re about to talk about have much to do with seafood. Many Japanese comfort foods have a rice connection and may even center around the unique relationship between mothers or wives and their role in family food preparation.
Here are 10 distinctly Japanese comfort foods:
1. Miso soup and rice (味噌汁とご飯)
Miso soup and its companion bowl of rice are sometimes described as a “marriage.” This is the food Japanese miss most when they leave home to live on their own for the first time or if they travel abroad and tire of “Western breakfast.”
Miso soup is hardly ever served without its faithful rice. For centuries this edible couple has been considered the main part of a classic, healthy Japanese breakfast. “Mom’s miso soup” is, quite simply, to die for. And each Mom adds her own touch to the recipe, so the subtle flavors vary according to household. So powerful is this aromatic duo that the mere thought of smelling miso upon waking up in the morning can leave a study-abroad student salivating as he or she is transported temporarily back to the mother ship.
Other than the miso base, other ingredients in the soup may include dashi broth, tofu, chopped green onion, wakame seaweed and a plethora of others.
2. Onigiri (おにぎり)
While women’s hands are said to be too warm to become sushi chefs, those ostensibly hot hands surely come in handy when it comes to making rice balls. This favorite snack, made from either fresh steamed rice or leftover rice from the night before, is standard fare for bento lunches and picnics. All good outdoor gatherings feature the highly portable and nutritious triangular-shaped sticky rice ball, which is geometrically formed by squeezing it just so in the palms of the hands. Each ball is filled with one of a number of ingredients from sweet salmon to sour plums, and the triangle of rice is girthed with a seaweed belt so moist, it doesn’t actually stick to your lips like the papery convenience-store kind.
According to Japanese aesthetics, any food tastes better with proper scenery, so you’ll find rice balls at every “Hanami” cherry blossom party.
3. Tempura (天ぷら)
This favorite food of foreigners is also a favorite of the Japanese (even though tempura is thought to have originally come from Portugal). Surely, worldwide, everyone loves tempura. But I can’t help think that the nostalgia surrounding this food (the taste of which doesn’t vary that much from kitchen to kitchen) has to do with the method of preparation: the wife dutifully stays in the kitchen throughout the meal, only emerging occasionally when the next batch of piping hot veggies are ready to be served to her expectant family. And of course a Japanese wife is happy, perhaps even ecstatic, to do this, in order to fulfill the expectations of the perfect mother who, at least in the old days, was said to “make and serves food with all her heart” ("kokorokomete ryoriotsukurimasu").
4. Okonomiyaki (お好み焼き)
A close runner up as an all-time favorite by foreigners and Japanese alike is oknomiyaki (literally “grilled as you like it”). What could be more fun than playing with your food? Mix up the cabbage with a combination of okonomiyaki flour and milk, add a raw egg, then ingredients such as mochi, cheese, fish, pork, or corn (anything really – as you like it!). Leave it on the grill to cook then top it with sweet okonomiyaki sauce!
Whether Hiroshima style or Osaka style, oknonomiyaki satisfies even the most unsophisticated pallets. It’s what I serve to my parents who don’t like Japanese food (surely the only two people left in the world). This pancake-like food is certainly interactive and gets everyone communing at the table.
Not only that, but such comfort foods pull at the heartstrings of boys when they become myopic, nostalgic adults missing their mommies. In Japan, the relationship between mothers and sons is supposed to be extra special (sorry girls!).
5. Tamago Kake Gohan (卵かけ御飯)
This simple dish is so fast, so simple, and so good. Just a raw egg, a little soy sauce (if you like) and some cooked white rice will give you a meal on the go. Just pour the raw egg yolk over the rice and mix it together: ta-da! Isn’t that convenient?! Who said you couldn’t cook Japanese food?
6. Nabe (鍋)
Nabe is one of those foods in the “cooked in large earthenware pot” family. It is stewed in a vessel that sits in the middle of the table. Meat and vegetables are added throughout the entire dinner session, with each person around the dinner table reaching into the pot with their chopsticks to pick out their own vegetables or meats (or perhaps dished out by mom) as the ingredients slowly cook. This dish is only shared with family or good friends who you’re absolutely sure don’t have any contagious diseases. The constant dipping of your chopsticks into the broth to dig out mighty morsels means that you’ll be sharing your germs. On the other hand, you can console yourself that the boiling broth may kill most of the cooties someone might unknowingly be passing on.
Nabe, a winter food, is usually associated with close friends and family, the equivalent of sitting around a bonfire with a guitar and singing songs together. Being invited to a nabe party is a definitive indication you’ve been accepted into the inner circle. Try yosenabe –or “fling it all in” nabe!
7. Okayu (おかゆ)
When Japanese feel a cold coming on, they reach for okayu – a warm, easily digestible watery mush made from rice. It’s also the food of choice if you’re missing your teeth. Even Kiki, the heroine of the anime film "Kiki’s Delivery Service," can be seen eating okayu in a scene when she is sick. So next time you’re feeling a bit under the weather, do what Kiki does and try some rice porridge.
8. Udon (うどん)
While both ramen and udon noodles are loved by the Japanese, I’m going to stick to udon here because, well, it’s Japanese (whereas ramen in technically Chinese) and udon is the Wall Street Journal of noodles – it’s way more sophisticated than ramen. Ramen’s reputation is that of an easy, greasy food eaten when you’re in need of something filling and moreish but not especially good for you – often after a night out drinking.
But while ramen satisfies, udon nurtures. The warmth of steam emanating from a large bowl of udon, and enveloping your face in the wintertime is enough to warm you to your toes. It’s no wonder that in Kagawa Prefecture, the udon capital of Japan, and where they are known to eat udon while in the bath, that they’re using the long unleavened egg dough to generate power. How cool is that?!
9. Curry Rice (カレーライス)
Curry rice doesn’t sound like it’s Japanese, and surely its origins aren’t (Japanese curry comes from India by way of the British navy, would you believe), but the way the Japanese have modified their knock-off version is distinctly their own. It’s sweet, gooey and heaped over sticky rice. And it’s usually not spicy at all. Kids and adults alike love this cheap, easy-to-prepare food, usually made from boxed curry you buy at the store. And anything can be added to it including meat and veggies.
I prefer the real thing, but the fact is that Japanese kids grow up eating and loving the Japanese version. Curry rice is served in school lunches, at ski resorts, on the beach, and at restaurants everywhere. It’s ubiquitous, which means it’s a fallback food anywhere, anytime. Except abroad, where you’ll rarely, if ever, find it.
10. Ochazuke (お茶漬け)
We saved ochazuke for last because this dish is consumed at the very end of a meal. Ochazuke is most likely only encountered by foreigners who dine with Japanese, so may not be well-known to mere tourists. But most foreigners’ first encounter is similar: You’re at the end of a meal, feeling like a total pig because you’ve eaten so much amazing food. You’re sitting back in your chair, hands folded over the swollen stomach, thinking you couldn’t eat another bite of anything even if it were apple pie, when suddenly, someone at the table pipes up, “Let’s have ochazuke!”
They tackle the waiter who dutifully takes away one thing from the table: the leftover rice. This is taken back to the kitchen, where the chef mixes it with green tea (and perhaps some other things). The rice concoction is brought back out to the table and presented as the last course, like a sort of savoury dessert. It’s warm, it’s delicious, and you somehow find a little extra room in your distended stomach for it before completely passing out.
Read more stories from RocketNews24. -- What’s really for breakfast? 20 Japanese people give us a peek at their morning meal -- 12 meals to make using your leftover curry -- Curry Udon Topped With Whipped Cream!? It’s Better than You Think!© Japan Today