I will talk about the dishes of Tokyo. First, I will talk about “Monjayaki”. It’s often called simply “monja”. There are some regions in Japan referred to as “Monjiyaki”,”Bottara”,and “Oino” and they are Tokyo suburbs of local food.

Monjayaki is simple to make and you can use many different kinds of ingredients. I will choose some ingredients to explain better. First, we should mix the ingredients.

The ingredients you should use are : flour, spring onions, water, salt, cabbage, cheese and mochi (rice cake).

Second, we should make a circle on the hot iron plate with the ingredients. Then we should put a kind of soup into the middle of the circle. Third, we should mix them. After that, we must eat while grilled and pressed down with a spatula. So you must eat “Monja”while inside is simmering and outside is crunchy. “Monjayaki” is also the roots of “Okonomiyaki”. This dish was called “Mojiyaki” on the Edo era. Moji means letter in English. The ingredients used to be placed on the hot plate like the lines of a letter and not in a circle like nowadays. And the name changed over the years.

Next, I will talk about “Oden”. It is a kind of Simmered cuisine. I’ll show you the recipe. You must make a soup stock from the bonito and seaweed. Then add flavor, such as soy sauce to the soup. After that, we should put ingredients such as Fried fish balls, Hanpen, Eggs, Seaweed and so on. If you simmer for a long time, it will be better . This dish was an Edo specialty. For the impetuous people of Edo, simmered cuisine was perfect because they didn’t have to wait to eat.

Moe, Intermediate A

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