Japan is famous for sushi, ramen, tempura, and beautifully prepared meals.

But beyond the familiar favourites lies a completely different side of Japanese food culture.

Fish sperm sacs. Fermented squid. Sticky soybeans. Even grasshoppers.

Wait. People actually eat these things? 😂

Absolutely!

Some are everyday foods. Others are regional delicacies passed down through generations. And a few might challenge even the most adventurous eaters.

Before we begin, remember that what's considered weird depends on where you grew up. These foods have their own histories, traditions, and devoted fans.

Ready to explore Japan's more adventurous menu?

Here are 10 unusual Japanese foods that might make you think twice before taking a bite.

1. Shirako (白子) — Fish Sperm Sacs

Imagine ordering a delicate, creamy seafood dish at a Japanese restaurant.

It arrives beautifully presented, perhaps with a little ponzu sauce and grated daikon.

You take a bite. It's soft, rich, and surprisingly mild.

Then someone tells you what you're eating.

Fish sperm sacs.

Wait. WHAT?! 😳

Shirako is the milt, or sperm-producing reproductive organs, of male fish, commonly cod. It's considered a seasonal delicacy, particularly during winter.

You might find it served raw when properly prepared, gently cooked, or fried as tempura.

Despite its unusual identity, shirako is prized for its delicate texture and creamy flavour.

Would you still eat it after knowing what it is?

2. Hachinoko (蜂の子) — Bee and Wasp Larvae

Honey from bees? Delicious.

Bee larvae?

That's a different conversation. 🐝

Hachinoko refers to bee or wasp larvae and pupae traditionally eaten in mountainous parts of Japan, particularly areas such as Nagano.

Historically, insects provided an additional source of protein in regions where other animal foods were less accessible.

The larvae are often simmered in soy sauce and sugar, creating a sweet-and-savoury dish.

For people who grew up eating them, they're a familiar regional specialty.

For everyone else, the biggest challenge might be getting past the appearance.

Tiny insects. Big adventure.

3. Kusaya (くさや) — Japan's Extremely Smelly Fish

You know how some cheeses smell stronger than they taste?

Japan has its own version.

Except it's fish. 🐟

Kusaya is a traditional fermented and dried fish specialty from Japan's Izu Islands.

The fish is soaked in a special fermented brine before being dried. This process gives kusaya its famously powerful aroma.

And when it's grilled?

Let's just say the neighbours might notice.

Despite its smell, kusaya has a deeply savoury flavour that enthusiasts appreciate, often enjoying it with rice or sake.

The challenge isn't necessarily eating it. It's getting close enough to try. 😂

4. Shiokara (塩辛) — Fermented Squid Innards

Imagine opening a small dish of squid.

So far, nothing unusual.

Then you discover it's been salted and fermented, often using the squid's internal organs.

Welcome to shiokara.

This intensely salty, savoury food is commonly made from squid and is traditionally eaten in small amounts alongside rice or alcoholic drinks.

Its soft, slippery texture and strong fermented flavour can surprise first-time eaters.

It's not a dish you normally eat by the bowlful. A little goes a long way.

Think of it as Japan's extremely adventurous seafood condiment.

5. Natto (納豆) — Sticky Fermented Soybeans

Natto might be the most ordinary food on this list.

Millions of people in Japan enjoy it, often for breakfast.

But if you've never encountered it before, the experience can be surprising.

Open the container and you'll discover fermented soybeans covered in sticky, stretchy strands.

Stir them with chopsticks and the strands become even more noticeable.

Natto has a distinctive aroma, a nutty, fermented flavour, and a texture unlike most other bean dishes.

It's often served over hot rice with mustard and a soy-based sauce.

Some people love it immediately. Others need a little time.

The real question: Can you handle the strings? 😂

6. Basashi (馬刺し) — Raw Horse Meat

You've heard of tuna sashimi.

Salmon sashimi.

Maybe even beef sashimi.

But horse sashimi?

Basashi is thinly sliced raw horse meat, particularly associated with Kumamoto Prefecture and several other regions of Japan.

It's commonly served with soy sauce, ginger, or garlic.

The meat is typically lean, with a mild flavour and tender texture, although different cuts have different characteristics.

For many international visitors, the surprise isn't necessarily the taste.

It's discovering that horse meat is part of Japan's regional food traditions.

Like other raw animal products, basashi requires careful sourcing and handling because of food-safety risks.

Would you be curious enough to try it?

7. Inago no Tsukudani (いなごの佃煮) — Sweet-and-Savoury Grasshoppers

Picture a small dish of something dark, glossy, and coated in sweet soy sauce.

Looks delicious.

Then you look closer.

Those are grasshoppers. 🦗

Inago no tsukudani is a traditional dish made by simmering grasshoppers with soy sauce, sugar, and other seasonings.

It has historically been eaten in inland agricultural regions, where insects were a readily available food source.

The result is sweet, salty, and sometimes pleasantly crunchy.

It's an interesting reminder that eating insects isn't a modern food trend. In some parts of Japan, it has a long history.

Would you eat one grasshopper? What about ten?

8. Funazushi (鮒寿司) — Sushi Before Modern Sushi

Think sushi always means fresh fish and vinegared rice?

Not quite.

Long before modern sushi became popular, Japan had fermented fish preparations that helped preserve food.

Funazushi, a specialty of Shiga Prefecture near Lake Biwa, is one surviving example of this older tradition.

Fish, traditionally a type of crucian carp, is salted and fermented with cooked rice for an extended period.

The finished fish develops a powerful aroma and a distinctive sour flavour.

Unlike modern sushi, the rice used during fermentation is generally removed before serving.

Funazushi is an important part of Japan's culinary history, but its intense flavour can surprise even Japanese people who haven't grown up eating it.

This is sushi with a serious personality. 🍣

9. Umi Budō (海ぶどう) — Sea Grapes That Pop in Your Mouth

Finally, something that looks cute!

Umi budō literally means "sea grapes."

These tiny green clusters are actually a type of edible seaweed, especially popular in Okinawa.

They resemble miniature bunches of grapes, with little round bubbles attached to delicate stems.

Take a bite and the bubbles pop gently in your mouth, releasing a fresh, slightly salty flavour.

In Okinawa, umi budō is often served with a light dipping sauce as a refreshing side dish.

Unlike some of the stronger foods on this list, sea grapes are relatively approachable.

Imagine eating tiny ocean-flavoured bubble wrap. 🌊

10. Suppon (すっぽん) — Softshell Turtle Hot Pot

You've tried chicken soup.

Maybe seafood hot pot.

But how about turtle?

Suppon is a type of softshell turtle traditionally used in Japanese cuisine, particularly in hot pot dishes known as suppon nabe.

The meat is simmered into a rich broth, often with vegetables and other ingredients.

Suppon has historically been regarded as a nourishing specialty and is sometimes associated with luxury dining.

Its gelatinous texture and the unfamiliarity of the ingredient can make it an adventurous choice for visitors.

Unlike everyday comfort foods, suppon is more commonly encountered at specialty restaurants.

Would you order it if you saw it on the menu?

Why Does Japan Have So Many Unusual Foods?

Japan's food culture developed through centuries of regional traditions, preservation techniques, and creative use of available ingredients.

In mountainous regions, people ate insects as an additional source of protein. Along the coast, fish and seafood were preserved through salting, drying, and fermentation.

These techniques weren't invented to shock adventurous tourists.

They helped communities make use of local resources, preserve seasonal foods, and develop flavours that became part of regional identity.

What seems unusual today often has a perfectly practical history.

And that's what makes Japanese food culture so fascinating.

Which Weird Japanese Food Would You Try?

So, after exploring these ten unusual Japanese foods, here's the big question.

Would you try creamy shirako? Brave the smell of kusaya? Or start with something a little friendlier, like Okinawan sea grapes?

Maybe you're the adventurous type who would happily try all ten.

Or perhaps you'll stick with ramen.

No judgment. 😂

The wonderful thing about discovering another culture is realizing that food doesn't have to be familiar to be meaningful.

Sometimes the most interesting stories begin with a dish you never imagined eating.

Frequently Asked Questions

What is the weirdest food in Japan?

There's no official answer, but shirako, hachinoko, kusaya, and funazushi are often considered particularly unusual by visitors unfamiliar with their ingredients, aromas, or textures.

Do Japanese people eat these foods every day?

Not necessarily. Natto is a common everyday food, while dishes such as funazushi, kusaya, and hachinoko are more closely associated with particular regions or traditions.

What is the smelliest Japanese food?

Kusaya is especially famous for its strong fermented smell. Funazushi and natto also have distinctive aromas, although people's reactions vary.

Is eating insects traditional in Japan?

Yes. Insects such as grasshoppers and bee or wasp larvae have historically been eaten in some inland and mountainous regions of Japan.

What is the easiest unusual Japanese food to try?

Umi budō is a relatively approachable option thanks to its fresh flavour and playful popping texture. Natto is also widely available, although its stickiness can take some getting used to.

Are these unusual Japanese foods safe to eat?

Many are traditional foods when properly sourced, prepared, and stored. However, raw seafood, raw meat, fermented products, and wild-caught ingredients can carry food-safety risks. Choose reputable establishments and avoid eating unfamiliar ingredients without proper preparation.

🇯🇵 Keep Discovering Japan

Curious about the flavours behind Japan's most adventurous dishes? Explore Japanese Fermented Foods: A Beginner's Guide to Natto, Miso, Koji & More to discover how fermentation became an essential part of Japanese cuisine.

👋 Meet a JapPop Resident

Grumpy Squid — イカン 🦑💢

Meet Grumpy Squid.

He always looks angry. His eyebrows are permanently furrowed, and his expression says, "Don't even think about it."

But don't let that fierce face fool you.

Grumpy Squid has a surprisingly big heart. He can't stand seeing anyone get picked on, and he'll always stand up for someone who needs help.

Now, imagine telling him that people in Japan eat fermented squid innards.

He freezes.

"YOU EAT WHAT?!" 😡🦑

For once, he has a very good reason to look grumpy.

👉 Meet Grumpy Squid and discover more residents from the JapPop Universe.

🇯🇵 About JapPop

At JapPop, we celebrate Japanese culture through playful illustrations, original characters, and stories inspired by everyday life in Japan.

From beloved foods and traditional festivals to folklore, historical figures, seasonal customs, language, and everyday life, every article introduces another piece of Japan—and another story worth discovering.

Japan has an incredible food culture.

Some dishes are comforting. Some are surprising. And some might make you question everything you thought you knew about dinner.

But every dish has a story worth discovering.

Discover Japan, one story at a time. 🇯🇵✨