What’s the Best Food in Japan?—Nikuman!

Make your own original design steamed buns in Kobe

Japanese Nikuman Steamed Buns. Image from Pakutaso.

What’s the first thing you do when you arrive in Japan? Go to a hot springs onsen to relax from the long trip? Climb Mt. Fuji? Eat sushi?

For me, even before I get from the airport to the hotel, I stop at the conbini to pick up a nikuman steamed bun for dinner. When I take that first bite, juice running down my chin, that’s when I know I’ve arrived in the land of culinary delights.

Sure, sushi is more famous and ramen is super trendy. The ekibens are unique, and the tempura delectable. And who doesn’t love takoyaki? But I can’t get enough of that ultimate street food — nikuman 肉まん.

So this trip, not only did I head straight for Kobe’s Nankin-machi (南京町) Chinatown to gorge on my favorite treat, I found a place where we could make our own nikuman and get creative for lunch.

Nikuman, Butaman, Chuukaman, or Bao?

Nikuman is the Japanese version of the baozi (包子), a steamed bun from northern China. The name is believed to derive from mantou (饅頭), an unfilled steamed bun from the area. The Cantonese version, cha siu bao (叉燒包) filled with barbeque pork, is a popular choice at dim sum restaurants around the world.