Monjayaki
At a glance
| Name | Monjayaki (Monjayaki) |
|---|---|
| Prefecture | Tokyo |
| Region | Kanto |
| Type | Savory griddle dish |
What is it?
Monjayaki is a Tokyo griddle dish made from a thin, seasoned batter mixed with cabbage and ingredients such as seafood, meat, cheese, or mentaiko. It is softer and more fluid than okonomiyaki.
Diners cook it communally on a hot iron plate and eat small portions directly from the griddle with tiny metal spatulas.
History and local context
Monjayaki is strongly associated with the old downtown neighborhoods of Tokyo, especially Tsukishima. Its casual cooking style developed as an inexpensive snack and later became a social restaurant experience.
How to enjoy it
Form a ring of cooked cabbage and fillings, pour the batter into the center, then mix as it thickens. Let the bottom caramelize slightly for the crisp layer known as okoge.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Monjayaki from?
It is associated with Tokyo, in the Kanto region of Japan.
What kind of food is Monjayaki?
This guide classifies it as savory griddle dish. See the overview for its defining ingredients and texture.
Can I order Monjayaki online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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