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...
Sauce yaki udon
Hatogaya's grilled udon has a sauce taste. Sauce yaki udon was born in the town rebuilding business with a local sauce maker and the Chamber of Commerce. Whe...
Anmitsu
It was the birthplace of Ginza in the 1930s, and is derived from the fact that the bean paste was put on the bean paste, which originated in Asakusa. It is a...
Edomae sushi
Nigiri sushi and nori rolls made from fresh seafood caught in Tokyo Bay are called Edomae-zushi and are made by sushi craftsmen. In Edomae zushiya, there are...
Sakura nabe
It is a traditional dish in downtown Tokyo, and its history dates back to the Meiji period. It is said that the name of cherry meat is derived from the fact ...
Dumplings with feathers
Dumplings with feathers originated in Kamata, Ota Ward. It was sold since the 1980s. The crisp feeling of the feather part and the juiciness of the contents ...
Tokyo Agepan
Did you know that agepan is a gourmet originated in Ota-ku, Tokyo? It seems that it was originally born to improve nutrition for children who are scarce in c...
Katsuura Tantanmen
Katsuura's Kudanomen is quite spicy. But it's good. Originally, a man or woman in the sea is convinced that it is spicy because it is a food that has settled...
Pickled pork in miso
It is a specialty product of Kanagawa Atsugi. The beginning was pickled boar meat from the mountain in miso, and there was no habit of eating four legs at th...
Yokosuka Navy Curry
In the Meiji period, the menu devised to combat beriberi of naval soldiers is derived from naval curry. I was able to eat meat and vegetables in a balanced m...