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Tokyo Food Culture

Tokyo has a long history of food culture that even local Tokyoites have yet to discover. However, edomae zushi is an exception and is known around the world.

What the world recognizes as “sushi” actually originated in Tokyo as Edomaezushi (Edo-style sushi). Monja yaki, although not as well known abroad, is known within Japan as the okonomiyaki of the Kanto region.

It is similar to okonomiyaki but made with a mixture that is runnier. Other lesser-known Tokyo cuisines include hot pots such as negima nabe, which is a hotpot with fatty tuna and leeks; and shamo (broiler) nabe.

The list continues with fukagawa-don, a bowl of rice topped with miso-based stew of clams and green onions, yanagawa nabe, loach cooked in a pot with sliced burdock root and egg, bettara-zuke, pickled radish, dondon-yaki, okonomiyaki wrapped around a wooden stick for takeout, and tennuki, similar to tempura noodles but without the noodles.

There are also local foods that started in specific districts within Tokyo such as bunka furai, which can be found in the Adachi District in Tokyo, and is a deep-fried dish made mainly from flour and gum syrup.