Tokyo

Edomae Sushi

Seafood pressed by hand onto vinegared rice. It spread as street-stall food in the Edo period, using fish caught in Edo Bay.

Area：Central Tokyo

Source：Tokyo Convention & Visitors Bureau (GO TOKYO)

Soba

Thin noodles made with buckwheat flour, dipped in a soy-based sauce. They spread in the mid-Edo period as a quick meal.

Area：Throughout Tokyo

Source：Tokyo Convention & Visitors Bureau (GO TOKYO)

Monjayaki

Wheat batter thinned with water and mixed with fillings, cooked on a hot plate to a loose consistency and eaten straight off it with a small spatula.

Area：Tsukishima, Chuo

Source：Tokyo Convention & Visitors Bureau (GO TOKYO)

Fukagawa-meshi

Clams, spring onion and tofu simmered in miso or soy broth and poured over rice. Sometimes the rice is cooked together with the ingredients.

Area：Fukagawa, Koto

Source：Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"

Dojo-nabe / Yanagawa-nabe

Loach simmered in a sweet-salty broth of soy sauce, mirin and sugar. In yanagawa-nabe the loach is opened flat, cooked with shredded burdock and bound with egg.

Area：Asakusa and Kuramae, Taito

Source：Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"

Chanko-nabe

Meat, fish and vegetables simmered together in one large pot. It was developed as the daily meal of sumo stables.

Source：Tokyo Convention & Visitors Bureau (GO TOKYO)

Shima-zushi

Thin slices of fish marinated in a soy-based sauce, pressed onto vinegared rice. Island fish such as tuna, marlin and flying fish are used.

Area：Izu Islands, including Hachijojima and the Ogasawara Islands

Source：Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"

Unagi kabayaki

Eel opened along the back, steamed, then grilled with a soy-based glaze. Opening from the back and steaming is the Kanto method.

Area：Throughout Tokyo

Source：Tokyo Convention & Visitors Bureau (GO TOKYO)

Tsukudani

Small fish and shellfish simmered down in soy sauce and sugar as a preserve. It began on Tsukudajima in Chuo ward.

Area：Tsukuda, Chuo

Source：Tokyo Convention & Visitors Bureau (GO TOKYO)

Bettara-zuke

Daikon first salted, then pickled in rice koji and sugar.

Area：Throughout Tokyo

Source：Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"

Fukujin-zuke

Seven kinds of vegetables chopped and pickled together. It was created in Yanaka, Taito ward.

Area：Yanaka, Taito

Source：Tokyo Convention & Visitors Bureau (GO TOKYO)

Kusaya

Fish soaked in a fermented brine called kusaya-eki, then dried.

Area：Niijima, Hachijojima and the Ogasawara Islands

Source：Tokyo Convention & Visitors Bureau (GO TOKYO)

Ningyo-yaki

Wheat batter poured into moulds and baked, shaped as the Seven Lucky Gods and other figures. It began in Nihonbashi Ningyocho.

Area：Nihonbashi Ningyocho, Chuo

Source：Tokyo Convention & Visitors Bureau (GO TOKYO)

Kaminari-okoshi

Processed rice bound with sugar syrup into a firm sweet. It has been sold near Sensoji's Kaminarimon since the mid-Edo period.

Area：Asakusa, Taito

Source：Tokyo Convention & Visitors Bureau (GO TOKYO)

Sakura Mochi

A thin wheat-flour pancake rolled around sweet bean paste and wrapped in a salt-pickled cherry leaf.

Area：Mukojima, Sumida

Source：Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"

Imo Yokan

Steamed sweet potato sieved smooth and set with sugar and agar. It was made in Asakusa in the Meiji era.

Area：Asakusa, Taito

Source：Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"

Negima Nabe

Tuna and spring onion simmered in a broth of soy sauce, sake and mirin.

Area：Katsushika and its surroundings

Source：Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"

Noshikomi Udon

Hand-cut wide udon simmered with vegetables and fried tofu in a broth of dried sardine and shiitake.

Area：Okutama and its surroundings

Source：Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"