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Doga-TV > Restaurants / Bars > Monja-yaki

Monja-yaki

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Published on 12.25.2015 Monjayaki! Okonomiyaki's sticky little brother. A popular dish in Asakusa and Tsukijima.

Monjayaki is flour mixed with water and sliced up cabbage with a variety of ingredients to add to it. To make monjayaki, you first put the cabbage and ingredients on the grill, chop them up, and make a small circle with the ingredients. This little ""embankment"" is where you pour in the watery flour mixture. Sounds pretty unique. In the video, the two monjayaki that were made were ""mentaiko""(fish eggs) and ""mochi"" and the second one was seafood mix.

The origin of monjayaki dates back to the Azuma-Momayama Period (1573-1603). A tea master named Sen No Rikyuu made a Japanese confectionary called ""funoyaki"". ""Funoyaki"" is a uncooked dough with sugar and miso spread along top in a roll like shape. Then in the Edo Period (1603-1868), the miso was substituted for ""anko"" or red bean paste and ""sukesouyaki"" was brought about from funoyaki. Then from there monjayaki was born in the Meiji Period (1868-1912).

Use the little ""hagashi"" or small spoon like utensil to eat the monjayaki.

Just be careful not to burn yourself.

Japan-specific flour dishes or ""konamono"" like monjayaki are pretty popular. There are a variety of different kinds of monjayaki in Japan, so if you come to Japan, be sure to try them.

Source: Tokyo Tourist Association

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1-8-1-108, Tsukishima, Chuo-ku, Tokyo

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