散策 Sansaku

Food of Tokyo

32 dishes

Anago Sushi📍 Tokyo"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." During the Edo period, Tokyo Bay was an excellent environment for fish farming due to nutrient-rich water flowing in from various rivers. Congruent with Edo's culinary culture, which included sushi and tempura dishes featuring fish like horse mackerel and flathead grey mullet, the eel, particularly in late spring and summer, was widely enjoyed. It held a special place as a staple topping in "Edomae-zushi", a form of Edo-style sushi. Eel was considered a key indicator of the quality of a sushi restaurant, as its freshness was crucial. And the meticulous process of thoroughly removing the sliminess, carefully simmering, and skillfully crafting the tsume (sauce), which are distinctive features of anago, was indeed a technique achievable only by sushi artisans. In the present day, the variety of fish available in Tokyo Bay is limited, and their numbers have been declining. Despite these challenges, anago continues to be caught in Tokyo Bay and is highly esteemed, receiving acclaim as a top-quality ingredient nationwide. While its appearance is similar to that of freshwater eel (unagi), anago is characterized by its mild yet sophisticated flavor. The harmonious blend of vinegared rice, the eel's flesh, and the tsume sauce creates a captivating dish that delights those who indulge in its charms.
Bettara-zuke📍 TokyoBettara-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. It is said that it originated when a young man swung the pickles he had bought and tied a rope around to carry them around at a woman, saying, “It will stick.” Pickles made from radish, such as iburi-gakko in Akita and tsubo-zuke in Kagoshima, are found all over the country, and while the pickle culture of each region has been passed down, takuan and bettara-zuke were the pickles loved by the common people in Tokyo. In particular, it is said that the pickle culture flourished during the Edo period, and most people living in the urban areas of Edo no longer made pickles at home, so it was common to buy them at pickle shops. It is said that large households and wealthy merchants' houses made contracts with farmers in Nerima Village to have them prepare a year's worth of pickles and deliver the required amount as needed. Speaking of radishes in Tokyo, Nerima daikon and Tokoji daikon, which inherited the trend, are famous. Both of them are very spicy and slightly bitter, so it was common to turn them into dried radish for takuan or to use them to make bettara-zuke. Bettara-zuke, which uses plenty of rice malt, has an elegant sweetness, and even today, it can be said to be an essential pickle for people's dining tables.
Chanko Nabe📍 Tokyo"Chanko-nabe," believed to have originated in the Meiji era (1868-1912), refers to a hearty stew commonly consumed by Sumo wrestlers. This dish is essential for sumo wrestlers as it provides the substantial sustenance necessary to build their bodies. By using a variety of ingredients such as meat, vegetables, and seafood, a good broth is produced, the ingredients soak up the flavor, and a delicious, nutritious "Nabe" (=hot pot) can be easily prepared. In the old days, it is said that people avoided using four-legged meat. Since putting one's hands on the ground is associated with losing, sumo wrestlers avoided beef and pork meat for good luck. The history of sumo, considered a traditional Japanese cultural practice, spans over 1500 years. Legends of strength competitions and matches in the presence of the Emperor are documented in ancient texts such as the "Kojiki" and "Nihon Shoki" (=The Chronicles of Japan). Sumo was also performed as a ritualistic festival to predict agricultural harvests. Sumo became a profession during the Edo period. By the mid-Edo period, Sumo was being performed regularly, and along with Kabuki, it became a popular pastime for the common people.
Croquette📍 TokyoA croquette is a dish made by mashing boiled potatoes, adding saut ed onions and ground meat, shaping the mixture, coating it with breadcrumbs, and frying it until golden brown. In the Taisho era, croquettes were considered one of the three major Western dishes along with tonkatsu (breaded and deep-fried pork cutlet) and curry rice. The Western cuisine in Japan was influenced by French and British food cultures due to modernization. While the French croquette is often cited as its origin, it actually referred to a croquette with b chamel sauce. During the Taisho era, cream croquettes were the main type served in Western-style restaurants. Additionally, the spread of British dishes using potatoes, as seen in stews and fish & chips, played a role in the creation of the original Japanese potato croquette. In Tokyo, Western cuisine was introduced as early as 1870 (Meiji 3) at "Tsukiji Seiyo Ken Hotel," and around Meiji 30, there were about 40 Western-style restaurants. While Western dishes were initially considered special occasion food for certain classes during the early Meiji period, they gradually became a part of everyday meals for the general population by the mid-Meiji period. The late Taisho to early Showa period saw population concentration in Tokyo due to economic prosperity from World War I. This period established the style of serving Western-style dishes with rice, and croquette was one of the staple menu items in this urban culinary scene, marking the beginning of "Western cuisine" in Japan.
Fukagawa meshi/Fukagawa don (Fukagawa rice bowl)📍 TokyoFukagawa-meshi" is said to have been originally made by quickly boiling leeks and raw clams in miso and pouring the broth over rice. Today, there are two types of "Fukagawa-meshi": bukkake and takikomi. There is also "Fukagawa nabe" which is not served over rice. In the Edo period, there were many mud flats in what is now Tokyo Bay, which were a treasure house of shellfish. A part of the Oyokogawa River that runs south of the Eitai and Saga areas in Koto-ku was called Fukagawa-ura, and when the tide ebbed, a sandbar spread out and was famous as a fishing town where clams, clams, and green clams could be caught in abundance. Until the early Showa period (1926-1989), there were many food stalls selling Fukagawa-meshi in Asakusa, and the dish was well known and eaten at home. Since the Edo period (1603-1867), only the meat from the shell, called "nukimi," had been sold, giving rise to "takikomi-gohan" (cooked rice with nukimi), and "shirukake-meshi" (rice with hot soup poured over it to keep it warm) became an established Edo way of eating rice. Due to the pollution of the water and the progress of land reclamation, the area lost its fishing grounds around Fukagawa due to the abandonment of fishing rights in the 1950s, but there are still tidal flats such as Sanbanze in the Chiba area where shellfish can be caught. In Fukagawa, the opening of the Basho Memorial Museum and the Fukagawa Edo Museum has brought tourists to the area, and the efforts of restaurants to revive the once beloved Fukagawa-meshi have brought it back to this area. The umami of fresh raw clams and coarsely chopped green onions is combined with miso, and this extract soaks into the rice, filling the mouth with an indescribable flavor, a traditional Edo food that still remains today.
Fukagawa-don (Fukagawa Rice Bowl)📍 TokyoFukagawa-meshi is a dish made by simmering shellfish such as clams, hard clams, or round clams with vegetables like green onions, and serving it over rice or cooking it with rice. It is also called Fukagawa-don or Asari-meshi (clam rice).
Imo-yokan (Sweet Potato Cake)📍 Tokyo"Imo-yokan", a sweet potato cake, is made by steaming, kneading, and molding sweet potatoes and other ingredients. It is a Japanese confectionery created by a sweet potato wholesaler and a confectionery craftsman in Asakusa during the Meiji Era. At that time, "kneaded yokan" (=a bar of sweet bean paste) was expensive and common people did not have many opportunities to eat it. The sweet potato wholesaler and confectioner devised a treat that could be used as a substitute for "kneaded yokan" using sweet potatoes, which were a readily available ingredient. "Imo-yokan", which was cheaper than "kneaded yokan", was welcomed as a Japanese confectionery familiar to the common people.
Jisuke-imo no Negimiso📍 Tokyo"Jisukeimo no Negimiso" is a dish in which potatoes called jisukeimo are steamed and dipped in Japanese leek miso. Jisuke-imo belongs to a potato variety and has been cultivated for more than 100 years mainly in the Ogouchi district of Okutama Town, Nishitama County. The origin of the name "Jisuke-imo" is said to be that when Oine-san came from Tsuru City, Yamanashi Prefecture to marry a Japanese woman, she brought with her a potato (Oine's vine potato) grown in the neighboring Hinohara Village, which Jisuke-san then brought back. Since the Okutama area was not suitable for rice cultivation, it was used not only as a side dish in times of food shortage, but also as an essential part of daily life, as it was customary to cook it with green beans and kelp to entertain guests when they came to visit. Although small in size, it is resistant to disease and is characterized by its white skin and white flesh. Harvest time is around early July, later than that of barley potatoes.It has a rich, sticky taste and is not easily broken down, so it is not only eaten with Japanese leek miso, but is also widely used as an ingredient in simmered dishes and curries. Its sticky and firm texture is a perfect match with negimiso (Japanese leek miso) mixed with Japanese leek and bonito flakes. It is a dish loved by the common people of Okutama.
Kanpyo-maki📍 TokyoKanpyo-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. Kanpyo-maki is an indispensable dish as a standard item in Edomae-sushi. Kanpyo is a kind of dried food―thin strips of gourd pulp dried in the sun. Back then, the phrase 'norimaki' referred to 'kanpyo-maki,' and norimaki was generally wrapped in the shape of the Japanese letter 'no' regardless of being thin or thick, and it was one of the highlights of the professionals' skill in rolling up the core ingredients so that they would not get loose. Also, roasted nori (roasted seaweed) is essential for kanpyo rolls. Nori is a type of seaweed that has been eaten with shellfish since ancient times in Japan, and during the Edo period, nori farming became popular in the area from present-day Shinagawa to Omori, where the sheet forming method by rinsing it like paper took root. At that time, Asakusa had a paper manufacturing industry that produced handmade recycled paper called “Asakusa-gami,” and the roasted seaweed of the Edo period came to be called “Asakusa-nori,” taking inspiration from that manufacturing method. Thanks to aquaculture, even ordinary people could obtain roasted nori, and in the Taisho period, people began to make norimaki at home. While everyone has eaten kanpyo-maki as a sushi dish in the Kanto region, it is still unfamiliar even today in the Kansai region as futo-maki is the mainstream there. Kanpyo-maki can be said to be a chic food unique to Edomae.
Kimpira (Stir-fried root vegetables)📍 TokyoThe 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." Kimpira is depicted as the son of Sakata no Kintoki, more commonly known as Kintaro, a legendary hero. The term "kimpira" eventually became associated with a cooking style that involves stir-frying and simmering vegetables, typically julienned, or shredded, with soy sauce and sugar. The term "Kimpira" is said to have originated from the analogy of the robust texture and crunchiness of gobou (burdock root), as well as the spiciness of red chili pepper, to the strength and valor of Sakata Kimpira. Furthermore, gobo (burdock root) is one of the traditional vegetables that has been passed down since ancient times in the Edo-Tokyo region. It is considered alongside other traditional vegetables such as Kyoto vegetables and Kaga vegetables. In particular, "Takinogawa Gobou," named after the cultivation area of Takinogawa Village at that time, holds a long and storied history. It is said that "Samurai" gathered through the "Sankin-kōtai" system cultivated vegetable seeds brought from their hometowns, engaging in selective breeding. Alongside vegetables like "Nerima Daikon," they established these varieties as Edo vegetables. Over 90% of the burdock root cultivated in Japan today is descended from the "Takinogawa Gobou," a variety that has undergone improvement over many years.
Kohada-awazuke (pickled Kohada fish with foxtail millet)📍 TokyoKohada fish has been a representative ingredient of the "Edo-mae" style since the Edo period (1603-1867). It is an ingredient that requires the skill of craftsmen in preparation, and is so indispensable as an ingredient that kohada has become synonymous with Glistening fish in Edomae-zushi. In addition to Nigiri-zushi (hand-rolled sushi), kohada is often served in a "Su-jime" (vinegared dish), and “Kohada-awazuke" is one such dish. Kohada fish change their names as they grow. The name changes from "Shinko" (baby fish), "Kohada" (young fish), or "Nagasumi" (young fish), and "Konoshiro" (adult fish). Kohada is a symbol of success and is used in New Year's dishes to bring good luck. It is also pickled with "Awa" (foxtail millet) dyed yellow with gardenia to wish for a good harvest, and the auspicious combination is used as a lucky charm for the second layer of "Osechi" dishes. Considering that it is to be packed in "Ju-bako" (a lacquered box for the New Year's dishes), a slightly stronger vinegar content enhances its preservation.
Kushi-dango📍 TokyoIt is said that dumplings originated from a Tang Dynasty dessert called "Danki," which was brought to Japan during the Heian period (794-1185). Dumplings are made by shaping rice flour into balls and then boiling them. "Kushi-dango", which are dumplings skewered and grilled, date back to the Muromachi period (1333-1568). As common people began to travel in the Edo period (1603-1867), stores selling skewered dumplings were also emerged, including tea stores and stores within the precincts of shrines and temples. In Tokyo, the "Dango" shop in front of the Taishakuten Temple in Shibamata became famous through the film "Tora-san." The phrase "Hanayori Dango" became popular, indicating that people preferred "Dango" over flowers. The popularity of "Dango" spread nationwide, particularly the "Kushi-dango" consisting of five pieces on a skewer, which is said to have originated in Kyoto. Even in Tokyo during the Edo period (1603-1867), "Kushi-dango" were usually sold with five pieces, each for 5 "mon" (an old Japanese currency) per skewer. Since the introduction of the 4-mon coin into circulation, the number of customers who left behind their 4-mon coin and took their "Dango" away during busy times increased, causing problems for the shop owners. In a desperate measure, the number of "Dango" per skewer was reduced from five to four, thus giving rise to the four-piece "Kushi-dango" as a solution to this issue. This historical record remains. Even today, "Kushi-dango" typically consists of four pieces in the Kanto region and five pieces in the Kansai region.
Monja yaki📍 TokyoMonja is a dish in which ingredients are mixed with flour that has been loosely dissolved in water, baked on a griddle, and eaten hot with a spatula for each person. 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. The era when supplies were scarce, children who did not have easy access to paper and calligraphy tools would write letters on a griddle with dough made from wheat flour dissolved in water to teach and play with, hence the name "mojiyaki." The word "moji" turned to "monji" and changed to "monja". With the postwar economic growth, monja evolved by adding ingredients such as cabbage, corn and fried eggs, but at the same time, the number of dagashiya, which children had grown familiar with, declined dramatically. Several monjayaki stores sprang up in an attempt to preserve the taste familiar from childhood, and monjayaki has transformed into a snack for adults, and continues to this day. The essential ingredients for monjayaki are a teppan and a spatula. Monjayaki is usually eaten by scooping a small amount from the outside of the dough and pressing it against the teppan to char it, but nowadays there are so many different variations of ingredients that one can enjoy a variety of tastes and monja textures.
Negima-nabe (Tuna and Japanese leek pot dish)📍 Tokyo"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. In the Edo period (1603-1867), the oily belly of the fish, known today as toro, was a vulgar dish that could not be served to customers. The red part was dipped in soy sauce and served as "zuke (a type of sushi), " but the fatty part, such as toro, was not suitable for preservation because of its quick-drying nature. In those days, there was no way to preserve the fatty part of the fish, so it was often cooked. The "Negima-nabe" is said to have been born from the idea of eating this fatty meat by cooking it together with Japanese leek and soy sauce. After the middle of the Edo period (1603-1867), the "Shichirin (small BBQ grill) " came out, and made it possible to take the stove to the guest room. That made the style of eating pot dish (nabe) popular, rather than using it as just a cooking utensil. The method of easily eating a small pot dish over a brazier is similar to the current scene of eating while cooking with a table-top cooking device.
Nigiri zushi📍 TokyoNigiri-zushi is a typical Japanese dish consisting of vinegared rice topped with ingredients. In the Heian period, salted fish was dipped in cooked rice as a preserved food, and the rice was fermented and pickled with a sour taste, which was called nare-zushi. During the Edo period, nare-zushi was transformed into various forms, including haya-zushi (fast sushi), oshi-zushi (pressed sushi), and nigiri-zushi (nigiri sushi). Today, hand-rolled sushi is also popular, and nigirizushi has spread throughout the world. Nigirizushi became popular in the Edo period as a stall food to fill the stomachs of the common people, and it is a dish that evolved through the development of innovations to make it both upscale and easy to eat. Nare-zushi from the Heian period was also devised in various regions, and is still eaten today, including sushi used as a fine meal. Shiga is famous for its nare-zushi. In Edo (present-day Tokyo), the "Edo Sanzushi" (three types of sushi) include Kiemon Matsuzaki's "kekkari sushi," Yohei Hanaya's "Yohei sushi," and Sakaiya Matsugoro's "matsuga-zushi," which are said to have contributed greatly to the spread of nigiri-zushi. Edomae-zushi is made with rice that has been red-vinegar-brushed and prepared by boiling, steaming, boiling, zuke (zuke), kombu-jime (kombu-jime), or washing with vinegar, such as kohada (yellowfin bream) or mackerel, cooked sea eel or steamed shrimp, or fried egg.
Noshikomi Udon📍 TokyoNoshikomi 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 other ingredients such as green onions and deep-fried tofu. During the Edo period, the entire town of Okutama was under the direct control of the shogunate and was located in the mountains, the steepest mountains in Tokyo, and most of the town was covered with forests. Since the land was unsuitable for rice paddies, wheat and buckwheat were the main crops grown in Okutama, and a culture of eating udon and buckwheat flour had taken root in Okutama. In addition, the mountains were cold from late fall through winter. When the men came home hungry after a day's work in the mountains, they would make a quick and warm dish, and so noshikomi udon was prepared and eaten in every household. The word "noshikomi" comes from "stretch" = "stretch and spread" after the udon has been pounded, but in some areas it is called "zuridashi udon" because it is eaten by slipping it out of the pot. The noodles are characterized by their wide width, similar to Hoto in Yamanashi, and are served hot after being simmered in a pot with soup stock (niboshi), shiitake mushrooms, freshly pounded udon noodles, and seasonal vegetables, in the Okutama style. The sweetness of the vegetables soaks into the udon, warming the body and soul. Until around 1975 in the Showa era, wild boars and deer caught by hunting, and chickens that were cut up at home were sometimes added to the soup.
Oden📍 TokyoOden 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 such as soy sauce are added. The origin of oden is said to be tofu dengaku, in which tofu cut in the shape of a spur is skewered and baked. Oden" is said to have been a wives' term used by court ladies, who added "o" to "dengaku" to make it more polite, and omitted "raku" to become "oden". Dengaku" originally referred to a musical dance performed to the rhythm of flutes and drums to pray for a good harvest. The name "dengaku-mai" came from the resemblance of the tofu cut into clapperboard shapes to the dengaku dance. The dengakumai is still practiced today in Tenryu Ward, Hamamatsu City, as "Nishiura Dengaku Takasoku Mododoki" (dengaku dance in Nishiura). In the Edo period, dengaku was a popular side dish for the common people, made by skewering tofu or konnyaku and baking them with miso paste. After the modern era, stewed oden became widespread. In the Kansai region, stewed oden is called Kanto nimono (Kanto taki) to distinguish it from the original oden. Today, oden is popular as a winter side dish because of its simplicity and the presence of fish paste, daikon radish, kelp, etc., and oden with distinctive ingredients are spreading in different regions. In Tokyo, oden is characterized by the inclusion of chikuwabu.
Okutamawasabi no TOKYO-X maki📍 Tokyo"Okutamawasabi no TOKYO-X maki" is a dish in which chopped root wasabi is wrapped around pork and grilled. Okutama wasabi, one of the Edo Tokyo vegetables, grows in a cool clear stream near the headwaters of the Tama River and is characterized by its cool spiciness and rich flavor, and has been cultivated since the Ashikaga period. TOKYO-X is a brand of pork developed at the Ome Livestock Breeding Center, and is characterized by its fine texture, tenderness, and juiciness. This dish won the top prize in the "Cooking Contest Using Tokyo Agricultural, Forestry, and Marine Products" held in October 2011, and was created as a new local food of Okutama. The Okutama Town "Tamamono Group," which invented this dish, is an organization that has been working since 2006 to create recipes for local dishes that make the most of seasonal ingredients that have been handed down in Okutama. The "Okutamawasabi no TOKYO-X maki" recipe was created out of a desire to make effective use of the wasabi left over after grating the Okutama wasabi that is eaten daily. The recipe is simple to make, but the wasabi and pork are a perfect match. The new attempt to chop and heat wasabi, which had previously been grated and eaten raw, was a great success, and is an indispensable new local food for promoting local production for local consumption.
Oyako-don (Chicken and egg bowl)📍 TokyoOyakodon 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. There are different theories about the origin of oyakodon, but it is believed that a customer at Tamahide, a restaurant in Tokyo that served gamecock dishes, used to eat the leftover meat and warishita (a seasoning for chicken and onions) with an egg and rice. The customer named the dish "oyako-ni" (parent and child stew). Later, in 1891, Toku-san, the wife of Hideyoshi V of Tamahide, turned this oyako-ni into a one-dish meal served on rice, which is said to be the original oyakodon. Initially, it was only available for delivery, but it became increasingly popular among people, particularly in Kabuto-cho, Yoneyamachi, and Nihonbashi, where many orders were placed. Eventually, the dish spread throughout Japan. At home, onions and leeks are added along with chicken thighs, and the eggs are cooked to the desired consistency.
Ozoni📍 TokyoOzoni 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. During the Muromachi period, in Kyoto, the aristocracy served a miso-based ozoni with round mochi as a hospitality dish, while upper-class samurai enjoyed it as a celebratory meal. This dish was not limited to New Year's celebrations. The tradition of eating ozoni during New Year's festivities, regardless of social status, is said to have started during the Edo period. Through cultural exchange events like "Sankin Kotai" (alternate attendance) system, the tradition of ozoni spread across various regions in Japan. Initially, even Edo (current Tokyo) had miso-based ozoni, but during the Genroku era, soy sauce production flourished in Noda and Choshi in Shimousa, leading to the establishment of a darker soy sauce-based ozoni, which is preferred by Edokko (people from Edo). Thus, Edo-style ozoni adopted the clear broth made with kombu and katsuobushi, along with soy sauce. While ozoni commonly features mochi, there's a regional difference: Western Japan typically uses round mochi, while Eastern Japan uses square or rectangular mochi. The origin of square mochi is linked to the samurai's interpretation of cutting it as a metaphor for conquering enemies. Eventually, the practicality of slicing the flattened mochi into smaller pieces led to the establishment of square mochi in Eastern Japan. On New Year's Day, ozoni is prepared by drawing the first water of the year (wakamizu) and using purified fire to cook the soup, creating a series of actions symbolizing vitality and consumption of auspicious food. Edo-style ozoni is characterized by pouring clear broth made from kombu and katsuobushi over grilled mochi, creating a delightful aroma. The specific ingredients might vary by region, with komatsuna (Japanese mustard spinach) and naruto (fish cake with pink swirl) being used.
Sakura-mochi (rice cake with bean paste wrapped in a preserved cherry leaf)📍 TokyoIt 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. Since that time, Sumida-zutsumi (Bokutei Street) has been a famous cherry blossom viewing spot. The idea came to him while he was cleaning up the large number of fallen cherry leaves on the bank of the river, so he pickled the leaves in salt and wrapped a rice cake with sweet bean paste inside. The “Sakura-mochi” (cherry blossom cake) was so popular that it became a local specialty. The “Sakura-mochi” was invented in the Edo period (1603-1867) and has continued to be sold until the present day. Leaves of Oshima cherry trees are used for the Sakura-mochi. In Kanto, wheat flour dough is thinly baked into a circular shape, then folded in half or cylindrical shapes and wrapped with “Koshi-an” (sweet smooth bean paste) so that the bean paste can be seen from the side. On top of this, two or three pieces of pickled cherry leaves are wrapped. Chomeiji Sakura-Mochi Yamamoto-ya" still sells “Sakura-mochi” near Chomeiji Temple.
Shima-Zushi (Island Sushi)📍 Tokyo“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. It is called "shima-zushi" (island sushi) because it is made from fish caught in the Izu Islands. It is known as "Zuke" in Tokyo, referring to the marinating process used for the sushi toppings. Originally, this marinating technique was employed to preserve the freshness of the fish during boat trips, but in the warm climate of the Izu Islands, local methods developed after the introduction of Edo-style sushi culture in the Meiji era. While wasabi is commonly used in sushi, it was not readily available on Hachijojima and the Ogasawara Islands. Instead, locals might use ground mustard or a type of island soy sauce called "Shimatou-shoyu," which is made by marinating unripe island chili peppers in soy sauce. The culinary practices vary slightly from island to island. In the northern part of the Izu Islands, Shimatou-shoyu is also used when eating sashimi. Although the basic form is nigiri sushi, some people enjoy it by placing the toppings on vinegared rice mixed with sweet vinegar, ginger, or island seaweed, creating a chirashizushi-style dish. The shape and style of Shimazushi have evolved uniquely on each island, and it continues to be a beloved local food, deeply cherished by the people.
Shokkara Soup📍 Tokyo"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 found on the islands. This dish is a part of the culinary culture of the Izu Islands, particularly prominent on Mikurajima Island, and it's known as "enbai soup" on Izu Oshima Island. Muroaji fish is a crucial ingredient in the cuisine of the Izu Islands and is used in making the local specialty "kusaya." The term "kusaya" is believed to have originated from the alternate name of muroaji fish, "kusayamoro." There's also a theory that it got its name from the phrase "kusaikara kusaya," which was used among fishmongers in Edo (old Tokyo). "Shokkara" is a fermented fish sauce made from muroaji fish. After being salted and left to ferment for about a month, shokkara develops a distinct aroma, rich flavor, and is also rich in nutrients. Ashitaba and satoimo help balance out the strong smell and saltiness of shokkara. This dish embodies the wisdom of the island residents and the deliciousness of the island's local products.
Soba📍 Tokyo“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. “Soba” itself has been eaten since ancient times, but it was not until the Edo period (1603-1867) that people began to eat “Soba” as noodles as we do today. For a long time,“ Soba” was made into flour and served as a kneaded dish or as a grain, but at the beginning of the Edo period, “Soba ”noodles were served in temples and gradually came to be sold alongside “Udon”（Wheat flour noodle） in Edo towns. Edo people preferred “Soba” to “Udon”, and the “Soba” restaurants, starting with “Kendon-Soba”, expanded from big “Soba” shops to “Yatai- Soba”( small-stalls). In the late Edo period, Soba noodle shop menus included “Mori-soba”(serve as cold), “Hanamaki-soba”(topped “Nori”seaweed on the hot “Soba”), “Tempura-soba”, “Arare-soba(topped grilled small mochi on the “Soba”)”, “Shippoku-soba(topped various vegetables on the “Soba”)”, and “Kamo-nanban(Duck on the”Soba”)”. It is said that "Udon in the west and Soba in the east" but it can be said that this dish was perfect for short-tempered Edo people. In the middle of the Edo period, 'Yotaka soba' (also called 'Fu-rin Soba'), which served hot “Bukkake” (broth poured over the “Soba”) a street stalls, also appeared. “Sunaba”, “Sarashina”, and” Yabu” are the three most famous”Soba” restaurants in Tokyo. “Sunaba” has thin white noodles, “Sarashina” has transparent noodles, and” Yabu” has greenish noodles made from the endocarp of the buckwheat plant. “Yabu-soba”, which is said to have its roots in “Zoshigaya”, is characterized by the salty broth favored by Edo people.
Sukiyaki (Beef hot pot)📍 Tokyo"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, and sake. In traditional Tokyo establishments, the cooking method has evolved to involve heating a pot, melting beef fat in it, then saut ing the beef before adding the remaining ingredients and seasonings for simmering. This method, similar to the one used in Kansai (western Japan), became the mainstream after the Great Kanto Earthquake. In the mid-Edo period, there existed a dish in Kansai called "uosuki" or "okisuki," where plows were used as grills to cook shellfish and fish. The term "sukiyaki" is believed to have originated from grilling beef with these plows and calling it "suki-yaki." However, this is a Kansai-specific story. Since the imperial decree prohibiting meat consumption by Emperor Tenmu in 675 AD, cattle and horses were considered valuable labor assets, and their consumption was not publicly allowed until the Meiji Restoration. It was only after the opening of Yokohama in 1859, alongside the establishment of the British embassy in Edo's Takanawa in 1860, that orders for beef were received. However, it took an entire day to source beef in Yokohama. Thus, when a cattle processing facility was established in Shiba Shirokane, meat-eating culture spread, and restaurants serving a dish called "gyunabe" (beef hot pot) opened one after another in Tokyo, becoming a major trend. Gyunabe was considered a treat for commoners liberated from meat restrictions and could be seen as a representative dish of the civilization and enlightenment era. Initially, to mitigate the gamey odor, miso-based broths were predominant. As meat quality improved, additional ingredients like tofu and shirataki were included, and a sauce made with soy sauce, sugar, and sake was used for simmering. However, after the Great Kanto Earthquake in 1923, Tokyo's gyunabe restaurants suffered a significant setback, with most closing down. Subsequently, the name for the dish "sukiyaki" from Kansai was adopted in the Kanto region, where both specialized restaurants and households began using a method similar to that of Kansai for cooking. In Kansai, the meat is first grilled, and then broth and vegetables are added, while in Kanto, especially in homes, boiling the broth before adding both meat and vegetable
Tamagoyaki📍 TokyoTamagoyaki is a dish made by seasoning eggs and frying them thickly. In the Kanto region, it refers to “atsuyaki tamago,” a sweetly seasoned omelet that is fried until lightly browned, whereas in the Kansai region, it refers to “dashimaki tamago,” an omelet that is made with soup stock, fried without browning, and served with grated daikon radish. Eggs have been prized by people since ancient times as a “food that nourishes the spirit,” but in the imperial court, eating chicken was prohibited, and chickens were treated as useful animals that could tell the time, so along with other meat, eating them was prohibited for a long time. Cooking and eating chicken and eggs as ingredients began in the early Edo period when the ban on eating them was lifted. Due to the influence of the Nanban trade, people started eating chicken eggs, but they were still valuable. After that, a dish called “tamago fuwafuwa,” a dish in which beaten eggs were poured into boiling stock and steamed, became popular as a delicacy for the commoners of the Edo period. This is said to be the origin of tamagoyaki. Oji Ogiya, which appeared on stage in the rakugo story “Oji no Kitsune (Fox of Oji)” and was also depicted in Hiroshige Utagawa's “Edo Komei Kaitei Zukushi,” is a hand-fried tamagoyaki shop that remains faithful to the original taste even now. At that time, there were many tea houses and restaurants in the area around Asukayama, Oji, which was said to be famous for its cherry blossoms, and Ogiya was one of them. Edo-style tamagoyaki is characterized by its sweet, deep flavor and chewy texture, with the flavorful umami of bonito stock. Today, it has become a staple in every household, and thanks to the widespread use of Teflon-based rectangular frying pans, it is easy to fry and continues to be a favorite for lunch boxes.
Tempura📍 TokyoTempura 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. In contrast to the Kyoto area where minced fish was called tempura, Edo's tempura indicates seafood fried in batter. Edo-style tempura uses fresh seafood and sesame oil, which one eats freshly fried, one after another. Its origin is reported to be the fritters of western European cuisine which were propagated by Portugal in the mid-16th century. However, there were restrictions to cooking that used a great deal in Japan at the time, and it wasn't until the Edo period when the production of canola oil increased that tempura was popularized. In Edo, which developed as a boom town in the Edo period, street stall businesses flourished as a way for commoners to eat out; tempura was one of these. The invention of small charcoal grills also pushed its popularity. The oil drainage was apparently poor, so it was stuck on skewers and served with grated daikon. In the latter half of the Edo period, a careful scrutiny of the frying method and ingredients led to the development of crisply fried tempura as haute cuisine. Tempura had also only been consumable as a street-stall food due to fire safety precautions, but ryotei (traditional Japanese restaurants) and tempura specialty shops spread from the Meiji period on, settling tempura's status as haute cuisine. After that, tempura chefs who lost their jobs in the Great Kanto Earthquake migrated all over Japan, and Edo-style tempura spread throughout the country. In modern times as well, tempura, like sushi, is popularized in a wide range of forms, from household side dishes for the masses to exquisite cuisine such as high-end tempura restaurants.
Tsukuda-ni📍 Tokyo" 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). When the Edo shogunate was founded, Tokugawa Ieyasu moved fishermen from Tsukuda Village in Settsu Province to Tsukuda Island at the mouth of the Sumida River, making the area the center of the fishing industry. At that time, the common methods of preserving fish were boiling in salted water or pickling in salt, but the fish was boiled with thick seasonings, such as tamari soy sauce introduced from Kishu (Wakayama Prefecture), which made it highly storable. "Tsukudani" is also a standard ingredient in "Ocha-zuke (rice in tea or soup) " and "onigiri (rice balls). " In addition to seafood tsukudani such as white fish, seaweed, kelp, shrimp, and little neck clam, there are also agricultural products as ingredients. In addition, there are varieties that use locusts, bee larva, and numerous other ingredients in local regions. The flavor of soy sauce, mirin (sweet cooking sake), sugar, and starch syrup boiled down to a sweet and spicy consistency is a perfect match for white rice and is popular throughout Japan.
Udo no Sumiso Ae📍 Tokyo"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 one of the traditional Edo Tokyo vegetables along with Nerima Daikon and other vegetables. It grows in a pit called a "Muro", which is about 3 to 4 meters deep, and because it is not exposed to light, the white fiber is soft and has little bitterness, giving it a unique flavor and texture. The entrance to this "Muro" is small enough to fit one person, and vegetables are labor intensive in this small space from planting to harvest. Since the late Edo period in the 1830s, "Udo" cultivation began around Musashino Hachimangu Shrine. This area, formerly the village of Kichijoji in Bushu-Tama County, has had a thriving agricultural industry since the Edo period (1603-1868). The firm geological formation of the Kanto Loam layer and the temperature and humidity are suitable for "Udo" cultivation, and production began to flourish in this area. Since 1948, research has been done on softening "Udo", which is cultivated in a cellar, and the "Udo" softening method has since spread to the Kita-Tama area.
Unagi no Kabayaki (Glaze-grilled Eel)📍 TokyoOriginally, "Edomae (Edo original) " was a word related to eel and the term "Edomae eel" was first used to refer to eels caught near the mouth of the Okawa River (today's Sumida River). 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. In the Kanto and Kansai regions, the cooking method differs. In the Kanto region, the eel is opened from its back. Bones and entrails are removed, skewered, grilled, and steamed. The eel is then grilled over a charcoal fire with basting sauce. In the Kansai region, the eel is opened from its belly. Bones and entrails are removed, skewered, and then grilled over charcoal fire with basting sauce without steaming. There are various theories as to the origin of the name: 1) the eel is cut into pieces and grilled on a bamboo skewer that looks like an ear of bulrush ("gama"), 2) the color and shape of the grilled eel resembles a "Kaba tree", 3) the name came from "Kabaya" meaning a good aroma that quickly enters the nose. With the spread of soy sauce, grilling with soy sauce instead of salt became the mainstream seasoning. Later, the use of "tare (sauce)" made of soy sauce, sugar, and mirin (sweet cooking rice wine) made "Unagi no Kabayaki (=Glaze-grilled Eel)" very popular, and it became a favorite dish among the Edo people. Eel is known to be nutritious from a famous poem by Otomo Yakamochi in the Manyoshu, and is said to be good for summer fatigue. The custom of eating eel on" Doyou no Ushi (the Day of the Ox) " was practiced during the Edo period (1603-1868). It is well known that Hiraga Gennai is said to have originated this practice.
Yanagawa nabe/Dojo jiru📍 TokyoThere 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. Nuki nabe" is a dish in which boned loach, cut open at the back, is stewed with burdock root. Loach is a river fish characterized by its slimy surface and strong vitality. During the Edo period, when eating meat of animals was prohibited, loach was a familiar food for those who wanted to gain strength, just like carp and eel. Dojyo is written "loach" or "loach," and in old Japanese kana usage, it is written "dojiyau" or "dojiyau. Komagata Dozei" was established in 1801 as the oldest store in Komagata, but it was originally called "Dojiau. However, after the Great Fire of the Bunka Period in 1806, Echigoya Sukeshichi, the shop's founder, decided that four letters would be bad luck, so he changed the name to the three-letter word "dozeyu," which has remained unchanged to this day. The light loach is mixed with a sweet and spicy sauce, and this is the taste that the common people of Edo enjoyed. On the other hand, "Yanagawa nabe" is a dish in which open loach is stewed in Warishita and simmered with egg along with chopped burdock root. There is a theory that the name "Yanagawa" originated from the name of a small restaurant in Nihonbashi or Asakusa Senzoku-mura in Edo (now Tokyo). Because of the egg, the taste is lighter than that of dojo-jiru.
kusaya📍 TokyoKusaya (くさや) is a salted, dried and fermented fish that is produced in the Izu Islands, Japan. It has a pungent smell and is similar to the fermented Swedish herring surströmming.