Rainy Season in Japan? Try These 5 Comfort Foods!

Rainy season in Japan? Yup, correct! Japan is famously known for having four seasons—'haru' (spring), 'natsu' (summer), 'aki' (autumn), and 'fuyu' (winter).  However, in the Land of the Rising Sun, it actually rains from June all the way to mid-July.

Just like in Indonesia, where warm food is a must during the rainy season, it's the same in Japan. During the rainy season, known as 'tsuyu', you'll find plenty of delicious food options to enjoy while traveling in Japan. Want to know what they are? Check out the list in this article!

1. Ramen

Who doesn't know ramen? This Japanese specialty is made from wheat flour and is typically served with different kinds of broth. Ramen noodles have a delightfully chewy texture, with varying thickness and shapes—some are thick and curly, others thin and straight.

Ramen is usually served with a variety of toppings that enhance its delicious flavor. Toppings range from boiled eggs, menma(fermented bamboo shoots), horenso (blanched Japanese spinach), tempura, chicken katsu, gyoza, mushrooms, various types of scallions, and more. Ramen comes in a variety of types, such as:

• Shoyu: Known for its dark brown broth, made with soy sauce. The broth is typically made from a combination of seafood, chicken, and sometimes beef. As for the toppings, you'll find bean sprouts, boiled eggs, nori, bamboo shoots, and more.

• Miso: Originating from Hokkaido Prefecture, miso ramen features a broth made from miso paste mixed with fish, chicken, and sometimes pork stock, giving it a rich yellowish-brown color. The broth of this ramen is thick and rich, usually topped with boiled eggs, corn, and chicken katsu.

• Curry: Compared to other types of ramen, curry ramen has a darker, cloudier broth that's thick and rich in flavor. This is because curry ramen is made from a blend of curry spices. The toppings aren't much different—things like boiled eggs, nori, and more.

2. Udon

Aside from ramen, Japan is also famous for its signature dish, udon. Perfect for rainy days, this dish is made from wheat flour, water, and salt, and it has a thicker shape compared to ramen. Udon noodles have a springy and chewy texture.

Udon is typically served with a variety of toppings, like slices of fillet meat, vegetables, fried fish, and more.  The broth is clear, made from shoyu (soy sauce) or dashi stock. There are quite a few variations, including:

• Su Udon: A clear-broth udon topped with thinly sliced green onions. This type is perfect for those who want to enjoy the original and authentic flavor of udon.

• Tempura Udon: Served topped with crispy tempura on the udon noodles. Most tempura is made from seafood, but some are made from vegetables, often called Kakiage Udon.

• Tanuki Udon: Udon served with crispy tempura flakes, known as agetama in Japanese. To enhance the flavor, it's topped with sliced green onions and beef slices.

3. Mizutaki

Familiar with mizutaki? Mizutaki is basically a rich and thick chicken broth. The broth in mizutaki is so thick, it almost looks like condensed milk. Usually, this dish is made by simmering chicken and broth for up to five hours.

That's why the broth looks thick and is packed with collagen which is great for your skin. Mizutaki is served in a hot pot, or nabe, with mushrooms, carrots, scallions, and more. How does it taste? Well, it's quite similar to Indonesian chicken soup.

4. Yudofu

If you like tofu, you should try yudofu, a Japanese specialty from Kyoto Prefecture. Yudofu is a dish made from tofu, cooked in a broth made from seaweed—known in Japanese as kombu dashi. How does it taste? Like most soups, it features the soft, delicate texture of tofu.

To enhance the flavor, yudofu is served with various toppings like eggs, meat, shrimps, bean sprouts, mushrooms, pumpkin, sliced green onions, Japanese citrus chili paste, seven-spice blend, soy sauce, sesame oil, and more.

5. Sukiyaki

Unlike mizutaki, sukiyaki usually features beef combined with vegetables, tofu, shirataki noodles, shiitake mushrooms, and more, creating a rich and delicious flavor. At first glance, this dish does look quite similar to shabu-shabu.

The main difference is that sukiyaki is often enjoyed with raw egg, whereas shabu-shabu is served with dipping sauces. 

Wow, these dishes sure look delicious, don’t they? Enjoy these treats when you visit Japan—especially during the rainy season. To stay safe, protect your trip with Buy Travel Insurance Online from MSIG Indonesia. Because with this insurance, you’re protected throughout your journey, so you can travel with peace of mind!