The Japanese word ‘Edomae’ has several meanings. Literally it means ‘in front of (mae) Tokyo Bay’ (Edo is the old name of Tokyo). This bay is said to be teeming with fish and other sea life in the early days.
Chankonabe is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet.
Monyayaki often called simply "monja" is a type of Japanese pan-fried batter, popular in the Kantō region, similar to okonomiyaki. However, additional dashi or water is added to the monjayaki batter mixture, making it runnier than okonomiyaki.
Tokyo style ramen typically features medium thick, wavy noodles in a shoyu soup flavored with dashi fish stock.
A banana shaped sweet full of banana custard wrapped in a fluffy sponge. Best consumed within 7 days of purchase, though refrigeration can stretch this a bit. You can only in Tokyo.
Kaminari-okoshi is a snack popular for its crispy texture. It was originally sold by street venders near the Kaminarimon gate in Asakusa sometime in the mid Edo period. Kaminari-okoshi is made by roasting steamed sweet rice to pop, mixing them with other ingredients such as peanuts, and forming them into a shape with sugar and mizuame <starch syrup>
Ningyo-yaki is a small snack cake and is made by cooking batter of flour, eggs and sugar in an iron mold. They are sold both with and without anko (sweet bean paste).
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