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Local Dishes

Soba (Buckwheat Noodles)
Soba (Buckwheat Noodles)
Buckwheat noodles are long, thin brownish noodles made from buckwheat flour to which wheat flour, egg, and sometimes yam starch is added. It is eaten either in hot soy soup, "Kake-soba," or as a cold dish called "Mori-soba." Both can be eaten with eggs or Tempura and in Tokyo there are many fine soba restaurants to be found.
There are different kinds of sushi, depending on the region you are in. The most popular "nigiri-zushi," originated in Tokyo and is a small oval-shaped ball of rice seasoned with sugar and vinegar and then topped with a thin slice of fish or shellfish. Horse-radish is usually spread thinly underneath the fish. When eating, lightly dip in soy sauce and savor. Tokyo offers many sushi restaurants to visitors, from the easy kaiten-zushi (sushi-go-round restaurant) to higher-end sushi restaurants.
Tempura was first introduced by the Portuguese in the 16th century, but is now regarded by most as a typical Japanese dish. White fish, shrimp, squid and vegetables in a batter made of wheat flour and egg are fried in hot oil and eaten having been dipped in tentsuyu (a sauce made from soy sauce). Putting tempura on rice in a bowl and pouring a strong tasting tentsuyu over the top produces a dish named tendon and is enjoyed at a good many tempura restaurants around Tokyo.
Monjayaki is similar to the Kansai district's okonomiyaki but is a speciality of Tokyo's shitamachi (traditional residential districts) area. There are many monjayaki shops in the Tsukishima area in Chuo ward. To make, wheat flour is mixed with water, sauce is added and put on a hot plate. Cut vegetables and pieces of squid are added to the mix and when it becomes hot it is given a final stir and is eaten with a small spatula.
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