As everyone knows, in Japan there is a cult of food. And this is no coincidence - Japanese cuisine is an intangible heritage recognized by UNESCO. Dishes can vary not only by season, but also by region. The Japanese word for this is "meibutsu" (名物). It means local food (郷土料理 ー kyoudo ryouri) or something typical and popular in a particular region.

One of the original Tokyo dishes is Monja Yaki (もんじゃ焼きーmonja yaki). Monja yaki is derived from the famous Okonomiyaki (お好み焼きーokonomi yaki). Okonomiyaki first appeared in Osaka and literally means "grill what you like", because any variation of the ingredients can be put into this dish. But the main ingredients remain: cabbage, eggs, flour and, sometimes, bacon. In Osaka, all these ingredients are first mixed in a bowl, and then poured onto a stove - teppan.

As for Monja yaki, the cooking recipe is slightly different from the traditional one. The ingredients are immediately laid out on the stove, and the dough is added on top. They are also mixed directly on the stove, which is built into the dining table. And then it can be eaten directly from the grill. Okonomiyaki is usually rolled into a circle to make it look like a large flatbread, while Monja Yaki is eaten with small metal spatulas.

You can ask the restaurant staff to help you make okonomiyaki if you're visiting for the first time, as figuring out how to properly mix the ingredients and fry them is quite difficult. Sauce and katsuobushi (dried mackerel flakes) are poured on top of the dish, which seems to dance when it comes into contact with hot food.

Another traditional dish that can only be tasted in Tokyo is Fukagawa Meshi (深川飯ーfukagawa meshi). Bivalve clams are boiled in broth right in their shells along with miso paste and leeks, and then served with boiled rice. This dish can be found mainly in the spring, when the clams are the most delicious and juicy.

In the city of Chiba, you can enjoy another peculiar dish. It is called nameero (なめろうーnamerou). The name comes from the verb なめる (nameru), which means "to lick". It is a variety of ground raw fish that are found in the region: mackerel, sardine, flying fish and mackerel. Grated ginger, miso, onion and basil are added to this mixture. The name changes a little, depending on what will be done with the paste later.

What would you like to try?