How to Eat Don Like a Local

There's no wrong way to enjoy a good bowl of don – but there are techniques that can elevate your experience from merely eating to truly savoring every bite. Here's how the Japanese approach their beloved rice bowls.

The Art of the First Bite

Before diving in, take a moment to appreciate your bowl. Notice the arrangement of toppings, the glisten of the sauce, the steam rising from the rice. In Japan, this moment of appreciation – called "itadakimasu" (いただきます) – is an expression of gratitude for the meal.

Your first bite should be from the edge of the bowl, where the topping meets the rice. This gives you the full experience – protein, sauce, and perfectly seasoned rice in one mouthful.

To Mix or Not to Mix?

This is perhaps the most debated topic in donburi culture. Here's the truth: both approaches have merit, and your choice depends on the type of don.

• Mix it up: For Gyu Don, Oyako Don, and Katsu Don, mixing distributes the sauce evenly and ensures every bite is flavorful.
• Keep it separate: For Kaisen Don and Ten Don, maintaining separation lets you appreciate each topping's unique texture and flavor.
• Hybrid approach: Many locals mix the bottom half while keeping the top pristine, getting the best of both worlds.

Chopstick Technique

Unlike with a regular rice bowl, you typically don't lift a donburi to your mouth. The bowl is larger and heavier, designed to stay on the table. Use your chopsticks to bring food to your mouth, leaning slightly forward if needed.

When eating Gyu Don at chain restaurants, you'll often see locals eating quite quickly – this is part of the culture. Don was originally fast food, meant to be consumed efficiently. Don't feel rushed, but don't feel you need to linger either.

The Egg Question

Many don varieties come with or offer an egg option. Here's how to handle each:

• Raw egg (生卵): Crack it into a small dish, beat lightly, then drizzle over your don or use as a dipping sauce.
• Soft-cooked egg (温玉): Break the yolk and let it flow into the rice. The warmth of the rice will slightly cook it further.
• Simmered egg (in Katsu/Oyako Don): Already incorporated – just enjoy as part of the dish.

Condiments and Seasonings

Most donburi comes perfectly seasoned, but condiments are available for customization:

• Shichimi (七味): Seven-spice powder adds warmth and complexity. Sprinkle sparingly on Gyu Don or Buta Don.
• Beni Shoga (紅生姜): Pickled red ginger cuts through richness. Essential for Gyu Don purists.
• Sansho (山椒): Japanese pepper, specifically for Unagi Don. Its citrusy tingle complements the rich eel.
• Wasabi and Soy Sauce: For Kaisen Don, though quality establishments pre-season their fish appropriately.