Fukagawa-meshi" is said to have been originally made by quickly boiling leeks and raw clams in miso and pouring the broth over rice.

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Koto Ward

주요 재료

rice, clams, carrots, burdock root, fried tofu, dried shiitake mushrooms

Nigiri-zushi is a typical Japanese dish consisting of vinegared rice topped with ingredients.

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Around Tokyo Bay and throughout Tokyo

주요 재료

Rice, tuna, small sea bream, yellowfin bream, yellowtail, garfish, sea eel, horse mackerel, mackerel, prawns, shellfish, small columns, squid, roe, etc.

Around the 1950s, when food was scarce, simple monjayaki, made by dissolving udon flour and adding soy sauce and syrup, was widely popular among children.

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Tsukishima area, all over Tokyo

주요 재료

Flour, cabbage, red ginger, corn, sakura shrimp, tenkasu, bonito flakes, soy sauce, Worcestershire sauce

There are two kinds of "Dojo-jiru". In "Marunabe", a live loach is put whole in boiling sake to make it drunk, and then stewed in an iron pot with a stockpot.

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Asakusa, Taito-ku; Komagata, Taito-ku; Takahashi, Koto-ku

주요 재료

loach, burdock root, eggs, soy sauce, mirin, green onion

Oden is a dish in which various ingredients called "tane" such as Satsuma-age, daikon radish, konnyaku, and chikuwabu are cooked in a broth made from dried bonito flakes and kelp, and seasonings…

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All over Tokyo

주요 재료

Bonito flakes, kelp, daikon radish, potatoes, eggs, konnyaku, shirataki , fried tofu, chikuwabu, hanpen, several kinds of fish paste such as ganmo

Tempura is a fried dish where flour is sprinkled onto ingredients such as seafood and vegetables, dipped in a liquid coating of egg mixed with flour, and fried in vegetable oil.

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All areas throughout Tokyo

주요 재료

Shrimp, sillago, squid, conger eel, big-eyed flathead, scallop, young sweetfish, etc.

Ozoni is a traditional Japanese New Year's dish where grilled mochi is served with cooked chicken, leafy greens, and other ingredients, topped with a clear soup.

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Throughout Tokyo Metropolitan Area

주요 재료

Mochi (rice cake), Chicken, Shiitake Mushrooms, Kamaboko (fish cake), Leafy Greens, Mitsuba (Japanese parsley), Yuzu (Japanese citrus), Kombu (kelp), Katsuobushi (dried bonito flakes)

Bettara-zuke is pickled radish that is pre-pickled in salt and then pickled in rice malt and sugar. The origin of bettara-zuke is the lightly pickled radish that was sold at Ebisuko in the Edo period.

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All over Tokyo

주요 재료

Radish, rice malt, kombu, sugar, mirin, and salt

"Shokkara Soup" is a dish made by simmering minced small muroaji fish that has been fermented with salt (known as "shokkara"), along with vegetables such as ashitaba and satoimo (taro) that are…

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Shikinejima Island, Niijima Island, Mikurajima Island

주요 재료

Shokkara (Muroaji fish), Ashitaba, taro

A croquette is a dish made by mashing boiled potatoes, adding sautéed onions and ground meat, shaping the mixture, coating it with breadcrumbs, and frying it until golden brown.

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Throughout Tokyo Metropolitan Area

주요 재료

Potatoes, Ground Meat, Onion, Egg, Flour, Bread Crumbs, Oil

Tamagoyaki is a dish made by seasoning eggs and frying them thickly.

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The entire area of Tokyo

주요 재료

Eggs, soup stock, and sugar

Oyakodon is a bowl of rice topped with chicken and onions simmered in broth and seasonings, then covered with an egg and served over white rice.

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All over Tokyo

주요 재료

chicken leg, egg, onion, soy sauce, mirin, konbu (kelp)

Kanpyo-maki is a type of sushi roll that is made by boiling kanpyo in water to give it a sweet-salty flavor and then wrapping it with vinegared rice and seaweed.

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Around Tokyo Bay, all of Tokyo

주요 재료

Rice, dried bottle gourd, roasted seaweed, vinegar, sugar

"Jisukeimo no Negimiso" is a dish in which potatoes called jisukeimo are steamed and dipped in Japanese leek miso.

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Okutama Area

주요 재료

Jisuke-imo, Japanese leek, miso

"Okutamawasabi no TOKYO-X maki" is a dish in which chopped root wasabi is wrapped around pork and grilled.

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Okutama Area

주요 재료

Pork (TOKYO X), wasabi root, soy sauce, Mirin(=sweet rice wine)

Noshikomi udon is a noodle dish made by simmering udon noodles in a broth made from dried sardines and shiitake mushrooms, seasoned with sake, salt, and soy sauce, and adding firm udon noodles and…

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Okutama Area and wider Area

주요 재료

Wheat flour, dried sardines, shiitake mushrooms, green onions, carrots, fried thin tofu, chikuwa(=fish cake), soy sauce, sake, salt

"Sukiyaki" is a dish where thinly sliced beef, along with ingredients like green onions, chrysanthemum greens, and grilled tofu, is cooked together in a broth made from a base of soy sauce, sugar…

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All of Tokyo Prefecture

주요 재료

Beef, green onions, chrysanthemum greens, shirataki (=konjac noodles), Napa cabbage, grilled tofu, soy sauce, sugar, and sake

"Anago sushi" is a type of sushi where eel, simmered and cut into a fillet, is placed on top of vinegared rice and brushed with a sauce called "tsume."

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Around Tokyo Bay Area

주요 재료

Conger eel, white rice, sweet vinegar, soy sauce, mirin (sweet rice wine)

“Shimazushi” is a local dish from Hachijojima, where fish for sushi is thinly sliced and marinated in a soy sauce-based liquid, then formed into sushi with vinegared rice.

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Hachijo Island, Ogasawara Islands

주요 재료

sea bream, tuna, bonito, marlin, spanish mackerel, flying fish, sea bream, yellowtail, amberjack, laver (seaweed), rice, vinegar, sugar

“Soba” is a noodle dish made from Buckwheat flour made by grinding Buckwheat seeds, adding a binder and water, and kneading the mixture before cutting it into long, thin strips.

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All of Tokyo Prefecture

주요 재료

Soba flour(buckwheat), salt

Kohada fish has been a representative ingredient of the "Edo-mae" style since the Edo period (1603-1867).

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All of Tokyo Prefecture

주요 재료

Kohada fish

It is said that "Sakura-mochi" was invented in 1717 by a man named Shinroku Yamamoto, who lived in front of the Chomeiji Temple and worked as an official of the temple.

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Sumida Ward (Tokyo)

주요 재료

Cherry leaves, Wheat flour, “An”（Sweet bean paste）

"Imo-yokan", a sweet potato cake, is made by steaming, kneading, and molding sweet potatoes and other ingredients.

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Taio-Ku

주요 재료

Sweet Potatoes

To cook Edomae-style "Unagi no Kabayaki (=Glaze-grilled Eel)", a live eel is split, skewered, grilled white, and steamed, then dipped in sauce and grilled again.

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All of Tokyo Prefecture

주요 재료

Eel

" Tsukudani, " which has been eaten as a preserved food since the Edo period (1603-1868), is a Tokyo specialty named after Tsukuda Island (current Tsukuda area in Chuo-ku).

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All of Tokyo Prefecture

주요 재료

White Fish, "Nori"(=seaweed), Small Shrimp, Shellfish, etc.

"Negima-nabe," a tuna and Japanese leek pot dish, is a popular dish that originated in Edo (present-day Tokyo), consisting of "maguro (tuna) " and "negi (Japanese leek) " cooked in soy sauce.

주요 재료

Tuna, Japanese leek, Mushrooms

The name "kimpira" is said to be derived from the character "Sakata Kimpira" in the popular early Edo period "Jōruri" (a form of puppet theater) called "Kimpira Jōruri."

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All of Tokyo Prefecture

주요 재료

Gobou(=Burdock root), Carrot

"Chanko-nabe," believed to have originated in the Meiji era (1868-1912), refers to a hearty stew commonly consumed by Sumo wrestlers.

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Sumida-ku

주요 재료

Chicken, Napa cabbage, carrot, green onion, "Mizuna" (=potherb mustard), Shiitake mushroom, fried thin tofu, tofu, etc.

"Kushi-dango", which are dumplings skewered and grilled, date back to the Muromachi period (1333-1568).

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All of Tokyo Prefecture

주요 재료

Joshinko (=short-grain rice flour), Shiratamako (=glutinous rice flour), Red bean past, Soy sauce

"Udo no Sumiso Ae" (Udo with vinegared miso) is a typical dish using udo, one of the few vegetables native to Japan."Udo" has been cultivated in Tokyo since the late Edo period (1603-1868) and is…

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Kita-Tama Area

주요 재료

"Udo" (=Aralia cordata)