Regional cuisine of Tokyo region
Tsukishima Monja
When baking on a teppan, from where you wrote letters with tane, “character yaki” → “monjayaki” came from... It is a dish in which flour is melted in water a...
Negima Nabe
It is a regional dish of Edo where green onions and tuna are boiled in warishita (soy sauce, sake, misho, and soup stock), such as sukiyaki. It is still favo...
Chanko nabe (chankonabe)
Ryogoku, known as the town of sumo, is home to Ryogoku Kokugikan, famous for sumo, and is said to be the sacred place of “chanko nabe.” Chanko nabe (chankon...
Shima-zushi
Use shiira, medallis, alea, camellia, amberjack, and bonito caught on the island. Soy sauce is soaked in soy sauce, and vinegared rice is used with sugar and...
Yanagawa nabe (Yanagawa nabe)
Yanagawa nabe (Yanagawa nabe) is a hot pot dish born in Edo that uses loaches. Like “doze-nabe”, it is a loach hot pot dish, but it is often distinguished f...
Fukagawa Meshi
Originally it was a cover for fishermen near Fukagawa, and it was a dish for the common people. In the Edo period, the dishes were made using ao-goats, but c...
Kanto oden
Oden is not a common name throughout Japan, and in the Kansai region, it is sometimes called “Kanto ni” or “Kanto cooked.” There are various theories that o...
Hachioji ramen
It is a ramen that brings out the sweetness of the onion. The soup is based on soy sauce flavor and features sweetness and unique richness by lard. In additi...
Jindaiji soba
Originally, the land was not suitable for rice production, and the abundance of water draining and spring water was suitable for making soba, so it is said t...
Kuzumochi
There seems to be a theory that Kujumochi in Kanto used the guitsuji to distinguish it from the Kansai region's “Kuzumochi”. How to make the Kanto version is...