Regional food and famous sweets of Tokyo

Kaminari okoshi is an Asakusa sweet made by binding puffed or roasted rice or wheat grains with sugar and starch syrup, then cutting the slab into...

Fukagawa clam rice has two living forms: clams, leek and sometimes tofu in miso- or soy-seasoned broth poured over rice, and asari cooked directly...

Shima-zushi from Hachijojima marinates nearby fish in a soy-based sauce, places it on slightly sweet sushi rice and uses Japanese mustard instead of...

Kusaya is fish such as mackerel scad or flying fish soaked in a repeatedly maintained fermented salt brine, then dried in Tokyo's Izu Islands...

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Tokyo Banana 'Miitsuketta' is a soft sponge cake filled with banana custard, sold by Grapestone's Tokyo Banana World. Its rounded yellow form and...

Bettarazuke lightly pickles salted daikon in rice koji and sugar. The Nihonbashi specialty remains white and juicy, with visible grains of koji, a...

Chomeiji-style sakuramochi wraps bean paste in a thin cooked wheat-based sheet and then in a salt-preserved cherry leaf.

Dozeu nabe lays softened, prepared loach in a shallow iron pan, simmers it in sweet soy seasoning and piles on chopped green onion.

Edomae nigiri pairs a small hand-formed mound of vinegared rice with seafood and seasonings suited to each topping.

Edomae tempura lightly batters seafood and vegetables and fries them for immediate service, traditionally with a sesame-oil aroma and tentsuyu or...

Monjayaki is a Tokyo shitamachi griddle dish made from a very loose flour-and-dashi batter with finely chopped cabbage, tenkasu and seafood or other...

Ningyo-yaki are small castella-style cakes molded as faces, lucky figures, or local landmarks and usually filled with smooth or chunky red bean paste...

Yanagawa nabe is an Edo-Tokyo dish of opened, deboned loach simmered with shaved burdock in a sweet-savory warishita and finished with beaten egg. It...