This article examines the unpopular foods in Japanese cuisine, including natto, mentaiko, takuan, unagi, umeboshi, shirako, konnyaku and kusaya. It looks at why these foods may be disliked due to taste preferences or unfamiliarity with the dish itself as well as health concerns related to their high fat content or potential allergens. Additionally, it discusses how foreign cuisines such as Italian, Chinese and Mexican have become increasingly popular amongst younger generations in Japan leading them away from traditional Japanese cuisine.