Otsumami, the combination of alcohol and food
In Japan, alcohol is rarely drunk on its own; it is almost always accompanied by some form of food. Tourists may be surprised if they order a drink at a bar or restaurant and are served an extra bowl of potato salad or fried chicken. This is perfectly normal, as the unwritten rule states that alcohol should be snacked on. In fact, there is a whole category of snacks that are produced and advertised as an appetizer to alcoholic beverages. Such snacks are called otzum [ang]. The word comes from the verb “ttsumi,” which means “to pinch” or “stab,” a reference to eating such food with one’s hands.
Japan is notoriously loyal to alcohol. Alcohol is available in large quantities, to the point where it can be bought in vending machines in many places, and regular consumption of alcohol is considered acceptable. This is why otzumami are very popular and sold in a huge range. Tourists can start with more familiar snacks, such as mixed nuts or edamame [ang] (soy beans); but more exotic snacks such as dried squid or dried anchovies are also good.
Whatever your perception of Japanese cuisine, traditional cuisine encompasses much more than rice and sushi. Japanese cuisine is vast, amazing and ever-changing. And anyone who is willing to explore it is sure to find something spectacular.
