Category Archives: Eating Abroad

Eating on a Budget in Japan

It’s surprising how many people have the erroneous idea that eating in Japan costs a capital. When I was planning my trip to Japan, all my friends, colleagues, acquaintances, etc used to marvel at how I was going to manage to save enough spending money to last me for a month (which is how long I spent in Japan), extrapolating on the high costs of food, restaurants and everything in general.

Needless be said, none of these people had ever gone to Japan.

Let me be clear – eating in Japan CAN be expensive. If you don’t care to try local food and make a bee-line for Western restaurants, if you think the only worthwhile food is found in expensive high-end sushi joints, or if you just stop and eat at the first place you see without actually taking a look at what’s available first, be prepared to see your cash flow out like a river. Western eateries are a luxury in Asian countries, so most of them are not cheap. The Japanese take their sushi very seriously and price quality of the fish above everything else, so high-end sushi places are bound to offer tasty morsels for quiet a pint of flesh (or a load of money). And it’s obvious that, no matter in which country you may find yourself, it is always best to take a look around before sitting down at the first restaurant you glimpse.

So, here are 6 sure ways you can eat yummy food in Japan while not spending a ton of money, and meanwhile sampling all the local delicacies this amazing country has to offer.

  1. Conbinis
Photo Source: thetruejapan.com

Conbinis, short for ‘convenience stores’, were our salvation in Japan. Be it a Lawsons, a 7Eleven, or a Family Mart, there was almost one on every street and corner of every major city. Chock-full with daily necessities, such as toiletries, stationery, or even umbrellas, Conbinis are a treasure trove of cheap ready-to-go food which is tasty while also being fresh and healthy. Sounds too good to be true right? There’s more. Conbinis offer both food which can be eaten cold, such as the delicious onigiri (rice balls), as well as food to be eaten hot, such as fried chicken or marinated pork. All of them are furnished with microwaves in which the attendants can heat your food for you to eat it there and then (there are appropriate benches and stools inside). Of course, all of the food can also be bought and eaten later as a take-away.

2. Underground Station Eateries

Onigiri bar at Tokyo Station
Onigiri bento box

As you are exploring cities such as Tokyo, Kyoto or Osaka, you will undoubtedly notice the many convenience stores, clothes shops, eateries, and sometimes even shoemakers or locksmiths, offering their services in the underground passages connecting different railways. It is almost another world where one can buy cheap clothes, not to mention eat a quick meal while travelling between one metro and another. To note are the delicious onigiri-bars, the traditional ramen-bars, not to mention a million and one places to eat various kinds of curry! You will also notice many professionals and business-persons having their lunch-break there around midday.

3. Street Food

Tsukiji Fish Market – Tokyo
Tsukiji Fish Market – Tokyo
Tsukiji Fish Market – Tokyo
Eating Strawberry daifuku at the Tsukiji Fish Market – Tokyo

Street vendors in their yatai (makeshift street-stalls) can be found at the corner of any street in such cities as Tokyo, Nara or Koto. The food is fresh and can vary from meat to fish, sweet delicacies such as daifuku, ice cream or pancakes.

While the random yatai can be found anywhere, there are also popular well-established markets which open everyday in particular streets. I fully recommend visiting the Tsukiji Fish Market in Tokyo (which offers so much more than fish), Nishiki Market in Kyoto, the Higashimuki Shotengai Shopping Arcade in Nara and Kuromon Market in Osaka.

Nishiki Market – Kyoto
Nishiki Market – Kyoto

4. Izakaya Alleys

If you watch anime or Japanese movies, you must have surely seen at least one of the characters eat at one of these. These narrow lantern-lit alleys pepper Japanese cities and villages, providing an outlet for locals to eat cheaply in an informal atmosphere. They mostly come alive as the sun goes down, and serve as the meeting place of many colleagues and people who go to eat there after a day of work. Many Izakaya alleys are more about driking rather than eating, but of course, almost all of the small (sometimes almost shoddy) stalls and tiny small restaurants offer the whole experience of eating and drinking with the locals in their ‘natural setting’ so to speak.

The food is diverse, as is the drink, though you will of course find sake and local beer. Perhaps the soul of the Japanese people really does lie in these alleys. What’s sure is that the food in these local joints is cheap, plentiful and tasty.

If you’re in Tokyo, make sure to experience the nightlife by eating at least once at Omoide Yokocho in Shinjuku. Kyoto is famous for its Pontocho Alley and Osaka for its well-known Hozenji Yokocho.

Omoide Yokocho, Tokyo
Omoide Yokocho, Tokyo

5. Supermarkets

Spending a month in Japan did not mean eating out every single day. Since we did not spend the whole month in the same place, we obviously had different accommodations in different localities, and not all of these were hotels (in fact most of them weren’t). Staying in a self-catering apartment or house means that you have a kitchen available, which is a big plus since one is then able to purchase food in order to cook in the comfort of one’s own flat. Just as though one was at home.

Supermarkets in Japan offer a wide variety of products, just as those in the West do. The fish is fresh, the prices are worthwhile, and there are also many many many discounts every day on marked items.

In those days when we were too tired after hours of exploring and did not feel like staying out late, going back to our place and cooking a simple meal felt like a real blessing.

6. Meal-ticket Restaurants

The first thing I noticed during my first few days in Japan was the sheer number of vending machines EVERYWHERE. Most of these offered drinks, coffee, and even bento boxes, however there were also pharmaceutical vending machines which provided some basic products one could buy without a prescription, as well as vending machines containing IT stuff such as USB cables, headphones, etc.

Then, there were the meal-ticket restaurants. I loved loved LOVED these! They are just so perfect for people who don’t speak Japanese and have difficulty understanding Japanese menus in restaurants (many restaurants do not provide a menu in English). The concept is simple – in front of the restaurant you see a large vending machine sporting pictures of all the meals and items available in the restaurant. You choose which one seems more desirable, insert the money and get a ticket with a description of your order in return. Then you go inside, hand over the meal ticket to the waiter, manger or cook, wait for ten minutes and voila! Your meal is ready and you’ve already paid!

Yummy two-type curry ordered from a meal-ticket restaurant in Kyoto

All the meal-ticket restaurants we ate in were so very cheap and delicious it was amazing! Ranging from curry-joints, to local ramen food eateries, all of these kind of restaurants also provide unlimited chilled water, therefore detracting even more from your spending budget!

Ramen veggie and tofu mix
My first ever meal-ticket lunch – from Asakusa, Tokyo. Yummy yummy!

Breakfasting with Blood Sausage

The first time I ever tasted blood sausage, or as it is better known in Britain, ‘blood pudding’, or ‘black pudding’, was in Scotland. We were eating a quick breakfast in a small out of the way restaurant. Instead of the usual ‘English Breakfast’ on the menu, we spied a ‘Scottish Breakfast’ and thought it would be exactly the same. We were not very mistaken, since per the usual ‘English Breakfast’ our huge plates contained mushrooms, tomatoes, sausages, bacon, eggs, potatoes and toast. Only baked beans were missing (these being an English staple), but instead, we spied two very dark round pieces of something looking like a large sausage.

Tasting Scottish Blood Sausage for the first time!

Curious, we asked the waitress what it was, and she explained that ‘blood sausage’ was an integral part of Scottish breakfast. In fact, we were later to realize that blood sausage could be found in many other countries such as Belgium, France, Denmark and even in certain places on the African and Asian continent. Each country has its own variation of the blood sausage or blood pudding HOWEVER it did originally originate within the Western Isles of Scotland. It has also been granted the status of Protected Geographical Indicator of Origin, so no wonder the Scots make a claim to it!

Although the mixture for blood sausage varies with the country and locality, the blood sausage commonly found in Scotland, Ireland and the UK is, as the name clearly states, made out predominantly of pork blood and oatmeal. It can be eaten cold, as it is cooked in production, grilled, fried or boiled in its skin. 

Image Source: GrantsofSpeyside

Another variant of the blood sausage/black pudding, is the similar ‘white pudding’, which originated in Scotland as well. While white pudding is very similar to black pudding and contains almost the same mixture, it contains no blood whatsoever. Modern recipes for white pudding consist of fat, breadcrumbs, oatmeal and in some cases pork liver, filled into a natural sausage casing. Both black and white pudding were a traditional way of making use of offal following the annual slaughter of livestock and were likely introduced as a recipe in Roman times, predating even the medieval period.

Black and White pudding. Image Source: Chowhound

I tasted both black/blood and white pudding on different occasions, and I must say that personally I much prefer the original blood variant.

Some people profess that blood sausage can be of detriment to one’s health, however like meat, it is a great source of protein, calcium and magnesium, as well as iron and zinc, so if you’re following a low-carb, high-fat diet (such as the ketogenic diet), blood sausage is perfect for you. It is also very salty, so optimal for people who suffer from low-blood pressure. On the other hand if you have high-blood pressure, you might wish to leave off having a second helping.

Other varieties of blood sausage include blodpølse ( Norway and Denmark),  tongenworst (with added pigs tongues) (Netherlands), mazzit (Malta), and  krovianka (Russia ). Strange to say, but I admit that I have never tried the Maltese mazzit, even though I was born and bred in Malta. Each time I’m in the UK however, I make sure to sample some of my favorite blood sausage.

Maltese Mazzit. Image Source: Leahogg

German Sausages and Sauerkraut!

German cuisine, like any other European cuisine, is very tasty and has evolved though hundreds of years of social upheaval, political turmoil and economic/trading fluctuations. It varies from region to region, yet on the other hand, shares a number of famous recipes with a number of neighboring countries, such as Austria and the Netherlands.

The first time I journeyed to Germany, I was sorry not to have time to sample any local food, since I was there to attend a three-day heavy metal festival (Wacken Open-air Festival) and to be honest I was more worried about pitching my tent and not getting all my stuff wet in the mud, rather than actually exploring the country.

Fortunately for me, these last few years I had the opportunity to visit Germany twice, both for leisure purposes, and I finally had the time and inclination to sample some of its most notorious food.

I was staying at a self-catering apartment during both of my visits to Germany, so also had the opportunity to cook while I was there. My visit to a German supermarket was a revelation – sausages, sausages, and more sausages! So many brands, sizes, colors and varieties! I was seriously impressed!

So many varieties!

There are too many German sausages to mention them all – the most well-known is perhaps the Bratwurst, which is a sausage made from minced pork and beef, usually grilled and served with sweet mustard in a breadroll. My boyfriend went crazy for itand bought three while we were roaming around a German Christmas market, even though it was still 9am!

Pigging Out!

The Frankfurter (bockwurst) is another well-known German sausage. As the name suggests, it originated in Frankfurt and is made with veal and pork flavored with pepper and paprika. One must also not fail to mention the really tasty Nürnberger Rostbratwurst, which is usually flavored with marjoram and served with sauerkraut and horseradish. As is the Knackwurst, which is made from beef and flavored with garlic.

By the way, yes ‘wurst‘ means ‘sausage’ in German. In case you hadn’t noticed!

Another staple of German cuisine, is the much-vaunted Sauerkraut.

I’m going to write it up-front – I DO NOT LIKE SAUERKRAUT. I tasted it twice while I was in Germany, and after that I promised myself, I’d never eat it again. Be it as it may, that is my personal opinion, and most people seem to really like it, so perhaps I’m a minority in this case.

The Sauerkraut is in the middle!

Although sauerkraut is synonym to Germany and has been a staple in the German diet since the 1600s, it was in fact ‘invented’ by the Chinese, who first had the idea to ferment cabbages in their own juices, which is the basic idea behind this dish. Its popularity as a side dish (most restaurants in Germany insert sauerkraut instead of the usual salad as a side-plate) not to mention its many health properties make it a ‘superfood’. It is not only a low-calorie and low-fat food, but also chock-full with vitamins.

Sauerkraut has a long shelf-life and a distinct sour flavor. No wonder really – since as previously mentioned it consists of fermented cabbage. There are many many varieties of sauerkraut. Some pickle carrots together with the shredded cabbage, others include apples or cranberries for additional flavor, or else beets for color. Some serve it hot and some serve it cold. There are those who add seeds or berries, others use it in soups or even pie fillings.

If you’re interested in trying to cook it, here‘s one of the many good recipes I found online while researching this article.