Tokyo ｜ Our Regional Cuisines

One of the dishes using "Udo", a few vegetables indigenous to Japan, is "Udo no …

It is said that dumplings originated from a Tang Dynasty dessert called "Danki,"…

"Chanko-nabe," believed to have originated in the Meiji era (1868-1912), refers …

The name "kimpira" is said to be derived from the character "Sakata Kimpira" in …

"Negima-nabe," a tuna and Japanese leek pot dish, is a popular dish that origina…

" Tsukudani, " which has been eaten as a preserved food since the Edo period (16…

Originally, the word "Edomae (Edo original) " was used for eel which was from To…

"Imo-yokan", a sweet potato cake, is made by steaming, kneading, and molding swe…

It is said that "Sakura-mochi" was invented in 1717 by a man named Shinroku Yama…

“Kohada” fish has been a representative ingredient of the” Edo-mae “style since …

“Soba” is a noodle dish made from Buckwheat flour made by grinding Buckwheat see…

“Shimazushi” is a local dish from Hachijojima, where fish for sushi is thinly sl…

Noshikomi udon is a noodle dish made by simmering udon noodles in a broth made f…

"Okutamawasabi no TOKYO-X maki" is a dish in which chopped root wasabi is wrappe…

"Jisukeimo no Negimiso" is a dish in which potatoes called jisukeimo are steamed…

"Anago sushi" is a type of sushi where eel, simmered and cut into a fillet, is p…

"Sukiyaki" is a dish where thinly sliced beef, along with ingredients like green…

Kanpyo-maki is a type of sushi roll that is made by boiling kanpyo in water to g…

Oyakodon is a bowl of rice topped with chicken and onions simmered in broth and …

Tamagoyaki is a dish made by seasoning eggs and frying them thickly. In the Kant…

A croquette is a dish made by mashing boiled potatoes, adding sautéed onions and…

"Shokkara Soup" is a dish made by simmering minced small muroaji fish that has b…

Bettara-zuke is pickled radish that is pre-pickled in salt and then pickled in r…

Ozoni is a traditional Japanese New Year's dish where grilled mochi is served wi…

Tempura is a fried dish where flour is sprinkled onto ingredients such as seafoo…

Oden is a dish in which various ingredients called "tane" such as Satsuma-age, d…

There are two kinds of "Dojo-jiru". In "Marunabe", a live loach is put whole in …

Monja is a dish in which ingredients are mixed with flour that has been loosely …

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

Fukagawa-meshi" is said to have been originally made by quickly boiling leeks an…