Do you want to start your Japanese feast in the very best way? Of course you do. And we really can’t think of a better suggestion than this list of savory, umami-packed appetizers.
It’s got classic gyoza, juicy tsukune, and simple salted edamame. SUCH a special blend of flavor from traditional ingredients and seasonings.
And you are going to be so very excited that you have this list of starters just hanging out in your recipe box so you can be your own little fancy izakaya chef any old day of the week.
1. Tsukune (Japanese Chicken Meatballs)
Okay, so most meatballs are pork or beef. But these chicken ones? Just as impressive. What makes them so, so good is that glaze. It’s a soy-sauce-based thing that is sweet, salty, and umami-rich!
Beyond being super tender and juicy, they get a sprinkle of toasted sesame seeds for more crunch and flavor. I love these as a starter, but let’s be real. I’d totally eat this for dinner with a pile of steamy rice.
2. Onigiri (Japanese Rice Balls)
This one is my favorite. Hands down. These rice balls are just… to die for! Triangular? Oval? I do not care. I will eat them all.
Usually, onigiri has a filling like salted salmon or pickled plums and a nori wrapper, but honestly? They are totally delicious even without that.
This recipe makes them with no filling, but you brush them with soy sauce. YUM. Plus, they get grilled for a wonderfully crisp outside.
3. Japanese Chilled Tofu
Tofu might not sound like the most exciting thing. But just wait. This dish, called hiyayakko, is built on silken tofu. It gets topped with dried bonito flakes, green onions, and fresh grated ginger, plus a little soy sauce drizzle.
The tofu is just… next level. It’s insanely smooth and creamy and just melts in your mouth. All those things together make a refreshingly delightful starter. It’s my favorite for summer.
4. Japanese Chicken Salad
Okay, so this one isn’t 100% authentic, but it totally has those Japanese flavors. At first, it just looks like a normal salad. Chopped cabbage, onions, chicken, and almonds. But look closer. You’ll see what makes it Japanese.
Those thin, wavy strands? RAMEN NOODLES. Genius, right? Besides adding a unique crunch, that little seasoning packet adds flavor to the dressing. Win-win.
5. Harumaki (Japanese Spring Rolls with Pork)
Harumaki! This is a delightful starter with a crisp golden shell. Inside is a mix of pork, veggies, and mushrooms. It’s a mash-up of Chinese and Japanese cuisines and trust me, you will love it.
And as if it couldn’t get any better, the filling gets cooked with soy sauce, ginger, scallions, sesame oil, and mirin. So much flavor on the inside and insanely crunchy on the outside. That’s a perfect combo in my book.
6. Japanese Coleslaw
This is such a bright and crunchy appetizer, just perfect for starting a meal. We tend to use mayo for coleslaw, but the Japanese way is often soy sauce and lemon. What you get is an ultra-light and refreshing dish.
I’m telling you, once you taste it, you’ll be hooked. That cabbage crunch with the tangy vinaigrette? Such a tasty pair. It’s amazing on its own, but try it with bonito flakes! That extra umami flavor is just fantastic.
7. Sweet and Spicy Soy Glazed Edamame
You see this crunchy green veg as a starter in Japanese restaurants all the time. Usually, it’s just hit with some salt, but this recipe kicks it up a notch.
The secret? A glaze made with soy sauce. That mix of soy sauce, rice vinegar, brown sugar, and ginger makes the edamame so addicting. And the best part? It could not be easier to make. We’re talking less than 10 minutes!
8. Japanese Izakaya Style Salted Cabbage
First things first: Izakaya isn’t a food, it’s the Japanese word for a pub. Confused? I’ll explain. Here, we pair beer with wings and onion rings. In Japan, they drink sake with… cabbage.
It might not sound super appealing, but I promise you, this crunchy-salty starter is seriously addictive. It’s so good. You’ll want more.
And the good news? Most izakayas will refill it for free! Even better, you can make this at home with almost no effort and for way cheaper.
9. Japanese Watercress Salad
Watercress is a crunchy, leafy green you see a lot in Japanese cooking. It’s like spinach, with soft leaves and crunchy stems (and tons of vitamins). This salad is so, so simple. Just watercress. That’s it. But man, it’s delicious.
The dressing is what makes it a showstopper. It’s a blend of soy sauce, peanut butter, honey, rice vinegar, and salt. Sweet, nutty, salty, tangy, and savory. All at once.
10. Vegetable Gyoza
Let’s kick things off with these dumplings! Gyoza are those meat-filled, pan-fried potstickers you often see as a starter or side in Japan. They’ve got that crisp bottom and golden color.
Usually, they’re packed with ground pork or beef, but we’re changing it up. This recipe makes them vegetarian-friendly! Now everyone can get in on the gyoza goodness.
The combo of tofu, shiitake mushrooms, carrots, and cabbage makes this gyoza salty, savory, and earthy. It is so flavorful, you won’t even be thinking about the meat!
11. Salted Edamame
You just can’t go wrong with a simple starter that’s packed with flavor. Edamame is perfectly delicious just as it is. No need to get all fancy with it. All it needs is a little salt and BOOM. The soybeans are ready.
Go grab your biggest pot for this one, folks. You’ll definitely want to make a lot of these. But don’t worry. It’s totally guilt-free.
12. Japanese Miso Eggplant
Eggplant is another one of those staple veggies in Japanese cooking. You see it in a lot of main dishes, but here, it’s the star.
It gets flavored with miso (that soybean-based condiment) and this starter is sweet, salty, and super refreshing.
Hot or warm? Doesn’t matter. It’s wonderful either way. Just a little pro-tip: don’t let this sit out for too long. You want to eat it right away so it doesn’t get soggy.
13. Japanese Pickled Cucumbers with Soy Sauce
Pickled cucumbers are a total staple in Japanese meals. They’re a popular starter, but I also love them for an afternoon snack. Try dipping them in hummus. I’m telling you, it’s just so good.
You can also toss them in salads or sandwiches for a refreshing bite. But my absolute favorite way? Cooking these cucumbers in a soy sauce and ginger marinade.
It turns into a crunchy, sweet, and tangy appetizer that has a little kick. Just amazing.
14. Japanese Rice Paper Roll
This dish is a beautiful mash-up of Vietnamese and Japanese cuisines. It uses that glutinous Vietnamese rice paper to wrap up prawns, bean sprouts, carrot sticks, avocado, and lettuce.
Serve it with a sweet and spicy dipping sauce, and these rolls are just refreshing, flavorful, and completely sensational. I bet you can’t eat just one!
15. Simmered Daikon
Daikon (that’s white radish) gets simmered in a soy-based broth for a really light appetizer. This might be the simplest recipe here, but do not underestimate the flavor! Add a dash of wasabi, and this daikon becomes a total phenomenon.
This recipe uses the fukumeni method. That just means cooking the daikon in a broth that’s light on flavor. The whole idea is to let the real taste and color of the daikon shine while still giving it a little flavor.
16. Gyoza Sauce
Gyoza is amazing, but it’s just not complete without the dipping sauce. If you’re making those vegetable gyoza, you’ll want to serve them with this ridiculously delicious sauce.
It’s a four-ingredient sauce and you can totally customize it to your taste. The base is just a simple mix of rice wine vinegar, soy sauce, sesame oil, and chili flakes.
It’s fantastic just like that, but you can also toss in sugar, garlic, and ginger for even more flavor.
17. Japanese Cucumber Salad
Sunomono! It’s a crunchy and refreshing salad with those delectable Asian flavors. The cucumbers get marinated in a mix of soy sauce, rice wine vinegar, sesame oil, garlic, and sugar.
Red chili flakes add a touch of heat, and roasted peanuts bring a nice umami crunch. You can serve this as a starter or as a side dish with burgers and sandwiches.
