Noodles
There are 3 types of noodles common in Japan: ramen (Chinese noodles served in very large bowls served in a chicken or pork stock with vegetables and / or meat); soba (traditional Japanese-style thin noodles, served either hot or cold, with a variety of ingredients); and udon (traditional Japanese-style noodles that are thicker and whiter than soba).

Tempura
Vegetables or seafood that are dipped into a wheat flour, egg, and water batter and deep fried in vegetable oil. Introduced by the Portuguese.

Sushi
A slice of raw fish sitting on top of lightly vinegared rice. It is then served with a portion of soy sauce and a very hot green horseradish called wasabi.

Sashimi
A slice of raw fish without rice, served with soy sauce and wasabi.

Unagi
Ocean eel cooked over hot coals with a touch of soy sauce and sweet sake.

Sukiyaki / Shabu-Shabu
Meals usually cooked at your table in a large pot filled with water. Many restaurants that specialize in one of these dishes will also specialize in the other and will often feature “All You Can Eat and Drink” specials.

Yakitori
Skewered parts of chicken on a stick, cooked over a charcoal fire. Yakitori is a common dish served with alcohol at Japanese bars, or izakaya.

1. Break the chopsticks apart by holding the “thick” ends one in each hand, and pulling away.
2. Hold the bottom chopstick between the thumb and the ring finger.
3. Hold the top one between the thumb and the middle and index fingers, as you would hold a pen.
4. Move the top chopstick to pick up food.

Though vegetarianism is becoming more common, most Japanese families eat meat and fish. You may have more control over your eating habits with the dormitory option, but there are not many restaurants in Japan that offer foods for vegetarians.

The host families are genuinely concerned with your well-being and will try to make every effort to accommodate you. However, please realize that it may not be possible to accommodate all of your special needs.