Traditional Japanese food Vol.5 – Kanto Cuisine: Monjayaki

Monjayaki
もんじゃ焼き
 
Monjayaki was originally eaten as a children’s treat in downtown Tokyo. 
The origins of this dish possibly trace back to Asakusa, a district in Tokyo.
 
(More on Asakusa, here!)
 
Nowadays, Monjayaki has been established as a specialty of the Kanto region.
It is the counterpart to Okonomiyaki – a similar dish cooked differently and also, the specialty of the Kansai region.
 
Some think of Monjayaki as Takoyaki’s “secret lover”…
And possibilly, step-dad to Bakudanyaki…??
I shall stop making a mockery of food here.
  • Firstly, ingredients such as dried squid, sweet corn and cabbage are heated on a cast iron plate. 
  • On the iron plate, these ingredients are gathered together – building a circular wall with a hollowed-out space. 
  • After which, watery batter is poured inside to be mixed with flour into the hollow.
  • And finally ending by using a spatula to scrape the half-cooked part around and scooping up the cooked part – into your mouth!
At present, Tsukishima – a man made island in Tokyo Bay, in the Ginza district & situated very close by Tsukiji Market is known throughout Japan as: “Monjayaki Town”.
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About Joshua Hideki

Hi! I'm Hideki. You can call me Josh! ʕ•ᴥ•ʔ Welcome!!~ This is a Travel Blog covering Japan, and many other bits & pieces of my personal life. Photography, Blogging, Fashion & Traveling in Style. A travel guide for everyone with these passions. Absorb the mesmerizing atmosphere, take in amazing sights & let the enchanting ambiance take you away as you embrace different cultures & see the world through my eyes - my Eternal Memories. Visit my Blog at: JoshuaHideki.com ! Come discover Japan from the inside with me and also we'll provide you with the best destinations to visit; and that includes the rest of the World too! Please enjoy! Discover Japan & Travel the World with me!! Life is precious, you only have one so live it to the fullest!

One thought on “Traditional Japanese food Vol.5 – Kanto Cuisine: Monjayaki

  1. […] The Tokyo style Okonomiyaki is similar to the Kansai style in that all of the ingredients are mixed BEFORE grilling on the iron grill.    However, in the Tokyo style, soup stock – Dashi, is mixed into the batter.  Also, chopsticks are used to eat instead of the Kote spatula.    Also, when cutting – the pieces are usually cut into cubes in Kansai, but it is common to cut triangle slices like a pizza in Tokyo.   The Tokyo style Okonomiyaki is also known as: Monjayaki. […]

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