Monjayaki has an irresistible sizzling sound and fragrant aroma.

Although this Japanese gourmet food is now popular all over the country, it is actually a local gourmet food that originated in Tokyo.

This time, we will be introducing the appeal of monjayaki, which has several unique ways of making and eating it.

What is "Monjayaki", a gourmet dish that originated in Tokyo?

Monjayaki is a local delicacy that originated in Tokyo, made by adding various ingredients to wheat flour loosely dissolved in water and cooking it on a hot plate.

The ingredients include cabbage, squid, dried shrimp, etc., allowing you to enjoy the umami of seafood and the crunchy texture of vegetables.

It is also characterized by being eaten with a small spatula called a "hagashi," and the thick texture and fragrant sauce make this a dish that will whet your appetite.
How did monjayaki, which is characterized by such a slightly unusual way of eating it, come into being?

The history and origin of Monjayaki

Monjayaki was originally sold as a snack at a sweet shop in Tsukishima towards the end of the Edo period.

During the Meiji period, it was called "Mojiyaki" (character grilling) because people would write characters with flour dissolved in water as a pastry. The "Moji" (characters) changed to "Monji" (monji), and eventually it came to be called "Monjayaki."

Also, in the 1950s, a simple monjayaki made from dissolved udon flour flavored with soy sauce and syrup was popular among children.

Later, as the economy developed, more ingredients such as cabbage, corn, and fried tempura bits began to appear, but then the times changed and the number of dagashi stores began to decrease.
At that time, several monjayaki restaurants were established, and it has now evolved into a local gourmet dish that adults can enjoy as well.

Ingredients and how to make Monjayaki

From here, we will introduce the ingredients of Monjayaki and how to make it.

Monjayaki batter is made by mixing water, flour, Worcestershire sauce, Japanese-style dashi, etc. The basic monjayaki batter is then completed by topping it with thinly sliced cabbage, fried tempura bits, dried shrimp, squid, etc.
These are then poured onto a hot plate and cooked.

Next, add the ingredients mentioned above to a hot plate with oil and stir fry.
The key here is to save the batter that was dissolved with flour. Finely chop the ingredients with a spatula while mixing, and when the cabbage has softened, make a circular mound and pour in the remaining batter in 2-3 batches. By mixing the batter while adding it, you can add it neatly without leaving any ingredients or seasonings that have sunk to the bottom.

After baking the batter for a few minutes, the surface will start to bubble and the batter will thicken. Then, gradually spread the batter evenly.
After that, when the batter starts to bubble again, sprinkle on some green nori and bonito flakes and it's done. If there are large ingredients on top, such as mentaiko, it's a good idea to break them up bit by bit with a spatula while frying.

Please enjoy some hot, freshly made monjayaki.

How to eat Monjayaki deliciously

From here, we will introduce how to eat monjayaki. Recently, there are many different types of monjayaki, but the most classic is probably "mixed monjayaki," which has a good balance of seafood and meat.

It's a satisfying combination, with plenty of filling and the delicious flavors of the tender seafood and meat. If you add some store-bought noodle snacks, you can enjoy a crunchy texture.

In addition, the recently popular "Mentaiko Mochi Cheese Monja" is a perfect combination of the crunchy texture of mentaiko, the richness of cheese, and the soft and stretchy mochi. The rich flavor is addictive after just one bite, and you won't be able to stop eating.

In addition, some restaurants are introducing a variety of unique monjayaki, such as "Italian-style monjayaki" with added tomatoes, bacon, and cheese, curry-flavored monjayaki, and pork and kimchi monjayaki.

Another major feature of monjayaki is the fragrant burnt crust that forms while it is being cooked. If you take the outer layer of batter with a spatula and press it onto the hot plate while cooking, you will end up with a crispy monjayaki with a burnt crust.
It's so delicious you'll be hooked, so be sure to give it a try.

Recommended sightseeing spots around Tsukishima

From here, we will introduce tourist spots around Tsukishima that are closely related to monjayaki.

Tsukishima is a seaside town located at the mouth of the Sumida River, close to Toyosu and Tsukiji.
One of Tsukishima's famous attractions is Monja Street, a quaint street lined with over 50 monjayaki restaurants.

There are shops that sell fresh seafood sourced from Toyosu, as well as famous restaurants that have been in business since the Meiji era, so you can have fun comparing the flavors of each store.
Why not visit this spot that is also known as the mecca of monjayaki?

In the vicinity, there is Sumiyoshi Shrine, which enshrines the god of maritime safety, and Tsukuda Park, where you can see beautiful views of modern skyscrapers and the Sumida River. It is also a recommended spot for a stroll after your meal or to take commemorative photos.

Access to Tsukishima

Tsukishima, located in Chuo Ward, Tokyo, is easily accessible via the Tokyo Metro Yurakucho Line or the Toei Oedo Line. It takes about 30 minutes to get there from major cities in Tokyo.

From Ikebukuro, it takes about 15 minutes via the Yurakucho Line. From Shinjuku, take the Toei Oedo Line towards Roppongi and Daimon, which is about a 25-minute journey.
From Tokyo Station, you can take the Yamanote Line or walk to Yurakucho and then transfer to the Yurakucho Line in about 15 minutes, making it a relatively easy city to access.

Location of Tsukishima, Chuo Ward, Tokyo

summary

This time we introduced monjayaki, a local gourmet dish that originated in Tokyo.

Monjayaki is a snack that was once popular among children at candy stores, but over the years it has transformed into a local gourmet dish that adults can enjoy as well. At Tsukishima Monja Street, you can find not only the classic flavors, but also many unique varieties of monjayaki. Why not give it a try?

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