What to Eat When Visiting Japan in Summer
Japan’s summers are notoriously hot and humid.
But summer here also brings a whole other layer to Japanese cuisine. Some dishes are seasonal and show up only for a limited time. Others are served year-round but hit differently in 90% humidity.
Some have been eaten for generations because they’re believed to fight that sluggish, overheated, drained feeling that comes with Japanese summer.
This gives an insight as to the seasonal nature of Japanese food. So while you can always eat ramen, tempura, wagyu or sushi, if you want to eat like a local in Japan? Make sure seasonal foods are on your Japan travel itinerary!
Here are some foods worth seeking out when the temperatures rise — and why they deserve a spot on your summer table.
But You Want Sushi in Japan? No Problem!
Sushi and sashimi in summer? Yes, please.
If you’re in Japan, of course you’re going to eat sushi — probably a lot of it.
Sushi and sashimi are pretty good to eat in the summer, all things considered. From kaiten-sushi conveyor belt sushi eateries to local sushi joints and high-end omakase restaurants, you can’t go wrong with sushi in Japan.
The one caveat is getting take-away sushi. You’ll find it in department store food halls, supermarkets and sushi-to-go shops. Just make sure you eat it soon. Those hot, humid Japanese summers put a pretty short life on that sushi takeaway.
The nice thing is that most stores provide an ice pack to keep the sushi chilled while you transport it to where you’ll enjoy it – park, hotel room, etc.
Sōmen & Zaru Soba: Japan’s Summery Noodle Fare
You’ll see these in every “summer in Japan” roundup for a reason.
Sōmen are ultra-thin wheat noodles served cold with dipping sauce, scallions, and sometimes a touch of ginger. If you’re in a touristy area, you might even find nagashi sōmen — noodles flowing down a bamboo flume that you catch with chopsticks. It’s more fun than practical, but worth trying once.
Zaru soba is its buckwheat cousin — slightly nutty, a little more robust, and just as refreshing.
It’s often the go-to option at countryside inns, Tokyo shopping malls and Kyoto casual lunch spots in summer.
Hiyashi Chūka: Chilled Ramen “Salad”
Hiyashi chūka feels like the noodle version of a salad.
Springy ramen noodles topped with colorful veggies, strips of pork, eg and sometimes a drizzle of sesame dressing or tangy soy-vinegar sauce. It’s cold, customizable and easy to find during the summer months.
Look for it in ramen shops, old-school diners, supermarkets and convenience stores.
Hiyayakko: Cold Tofu, Done Right
This is one of those dishes that’s more than the sum of its parts.
Chilled silken tofu, a splash of soy sauce, grated ginger, green onions and bonito flakes. That’s it. But on a hot day, this stuff really hits the spot.
If you’re staying somewhere in Japan with a traditional breakfast, chances are you’ll see it there too.
Summer Vegetables That Actually Help You Keep Cool in Japan
In Japanese food culture, some ingredients are considered cooling or revitalizing in summer — part of a centuries-old way of eating with the seasons. These ingredients are said to help with natsubate, even if the science is up for debate.
Some to look for:
Eggplant (nasu) — often grilled or chilled and served with ginger and soy
Cucumber (kyūri) — usually in sunomono (vinegared salads)
Okra (called “okura” in Japan) — steamed or chilled and served with soy and bonito
Umeboshi — pickled plum with serious salt and sour power
Myōga — a fragrant ginger bud often shaved on top of cold dishes
You’ll also see miso soup switch to cold miso in some places, or miso-and-vegetable dips served with raw veggies.
Unagi: Power Food for Peak Heat in Japan
Unagi (grilled eel) isn’t a chilled dish, but it’s one of Japan’s most traditional summer foods.
It’s rich, smoky and slathered in sweet soy-based sauce. People eat it to build stamina and get through the hottest weeks of the year.
You’ll see special promotions in late July around Doyo no Ushi no Hi, the “day of the ox” on the old calendar. But it’s available all summer at eel restaurants and bento counters.
Tsukemen: Dipping Ramen for the Heat
Regular ramen might feel like too much in the middle of August, but tsukemen is the perfect workaround.
The noodles are served cold, separate from the broth, which is often thicker and more concentrated. You dip each bite, which slows you down and cools you off.
Shops that specialize in tsukemen often offer both warm and chilled dipping broths. Bonus: the noodles tend to be extra thick and chewy.
Mazemen, Abura Soba & Dry-Style Ramen
These are ramen’s cooler cousins: no soup bowl, just seasoned noodles tossed with tare sauce and toppings.
Mazemen (mixed noodles), abura soba (oil noodles), and even tantanmen (the dry version with spicy sesame or peanut sauce) are all popular summer choices. They’re flavorful, filling… and a little easier on your body than steaming hot tonkotsu.
Some spots serve them with a squeeze of citrus or a chilled poached egg. Small touches that go a long way in summer.
Sunomono: Cool Down with Vinegared Sides
These light, vinegary side dishes are the palate cleansers of summer.
Cucumber and wakame seaweed is a classic combo, sometimes with a bit of crab or octopus added. They’re refreshingly tangy and often served as part of a set meal.
Keep an eye out for them on the side of your plate. Even if you didn’t order it, it might just show up.
“Depachika” – Don’t Forget the Department Stores
One of the easiest ways to sample seasonal Japanese foods is to head underground.
Department store food halls (depachika) are cool, clean, and packed with seasonal dishes, chilled bentos and gourmet desserts. You can pick up lunch, snacks… even kakigōri to go.
Convenience stores also roll out seasonal menus, so don’t sleep on 7-Eleven, FamilyMart or Lawson.
Kakigōri: Shaved Ice, But Make It Gourmet
This isn’t your basic snow cone.
Kakigōri in Japan is light, fluffy and layered with handmade syrups, sweet beans, matcha, roasted tea, fruit or condensed milk. Some shops spend all year perfecting their summer menu.
There are neighborhood stands with plastic stools and also high-end dessert cafés across Japan serving architectural creations. Either way, it’s the edible version of air conditioning.
Warabi Mochi: Soft, Jelly-Like Dessert
Unlike chewy rice-based mochi, warabi mochi is made from bracken starch and has a jelly-like texture.
It’s served chilled and dusted with kinako (roasted soybean flour), sometimes with a drizzle of brown sugar syrup.
You’ll find warabi mochi at department store food halls, wagashi shops and summer festivals. It melts in your mouth in the best way.
Mizuyōkan: Chilled Red Bean Jelly
This smooth, sliceable block of sweet azuki bean paste is cooled and served as a dessert, one that goes perfectly with a cup of iced green tea. It’s not for everyone (it’s quite sweet and a bit dense), but it’s a staple summer treat in traditional Japanese sweets shops.
Stay Cool & Eat Well in Japan’s Summer
There’s more to Japanese summer food than cold noodles (though cold noodles are still a great place to start).
Eating locally and seasonally in Japan is about tuning into how the locals live, cool down and stay energized when the heat is at its worst.
So yes, eat sushi. But leave room for something unexpected.
Want to travel & eat well in Japan during summer, or any time of year? Find out how by scheduling a free travel consultation using the calendar below.