In Part 2 of our Japan food deep dive, we go even further.

From vibrant street food stalls and Osaka’s famous food culture to regional specialities like udon, katsuo and Hiroshima-style okonomiyaki, this episode uncovers the deeper layers of Japanese cuisine.

We also explore:

• Why street food in Japan rivals anywhere in the world
• The story behind Japan’s Christmas KFC tradition
• Dining etiquette and simple mistakes to avoid
• How dietary requirements are handled (and why advance planning matters)
• Fugu (blowfish!) and one unforgettable meal

If you’re planning a trip and want to experience Japan’s food scene the right way — from hidden izakayas to once-in-a-lifetime dishes — Boullies Travel will build your itinerary around your tastes, your comfort level, and your travel style.

📍 Chapter Guide (Part 2)

• 28:00 – Street food in Japan: yatai culture explained
• 29:26 – Takoyaki, karaage & riverside food scenes
• 31:49 – Regional food differences across Japan
• 32:58 – Udon in Shikoku & ramen in Fukuoka
• 33:50 – Hiroshima vs Kansai okonomiyaki
• 36:00 – Osaka: “Japan’s Kitchen”
• 36:30 – Vegan & gluten-free discoveries in Osaka
• 38:18 – Presentation vs flavour: why ritual matters
• 40:13 – Cookery classes & making mochi with a mallet
• 42:58 – Japan’s famous KFC Christmas tradition
• 45:03 – Dietary requirements: what’s improving & what isn’t
• 49:27 – Dining etiquette: eating in public, chopsticks & rice rules
• 53:49 – Is food in Japan expensive?
• 55:42 – The unforgettable Fugu experience
• 58:14 – If you could eat one dish forever… yakiniku
• 59:15 – Why food is central to designing your Japan trip