Asakusa is a historic district in Tokyo known for its traditional food culture. Here are ten must-try local dishes:
1. Tempura
Preparation: Fresh seafood and vegetables are coated in a light batter and deep-fried until golden and crispy. The batter is made with flour, eggs, and cold water to create a delicate texture.
Taste: Crispy on the outside, tender inside, with a mild sweetness from the batter and umami from the ingredients.
History: Tempura was introduced to Japan by Portuguese traders in the 16th century and became a refined dish in Edo-era Tokyo.
Ingredients & Vegetarian-Friendly: Contains wheat and seafood. Vegetarian options available.
2. Monjayaki
Preparation: A runny batter made of flour, water, and dashi is mixed with chopped vegetables, seafood, or meat and cooked on a hot griddle. The mixture is spread thin and stirred while cooking.
Taste: Soft and gooey with a rich umami flavor from the dashi and ingredients.
History: Monjayaki originated in Tokyo as a casual street food, enjoyed for its interactive cooking style.
Ingredients & Vegetarian-Friendly: Contains wheat and seafood. Vegetarian options available.
3. Ningyo-yaki
Preparation: A pancake-like batter is poured into small molds shaped like dolls or animals and filled with sweet red bean paste before baking.
Taste: Soft and fluffy with a delicate sweetness from the bean paste.
History: Ningyo-yaki has been a popular souvenir snack in Asakusa for decades, often sold near Senso-ji Temple.
Ingredients & Vegetarian-Friendly: Contains wheat and sugar. Fully vegetarian.
4. Senbei (Rice Crackers)
Preparation: Rice flour is mixed with water, shaped into thin discs, and grilled or baked until crispy. Some varieties are coated with soy sauce or sugar.
Taste: Crunchy and savory, with variations ranging from salty to sweet.
History: Senbei has been a staple snack in Japan for centuries, evolving into different regional styles.
Ingredients & Vegetarian-Friendly: Made from rice. Fully vegetarian.
5. Sukiyaki
Preparation: Thinly sliced beef is simmered in a sweet soy-based broth with tofu, vegetables, and noodles. The ingredients are dipped in raw egg before eating.
Taste: Rich and slightly sweet, with a deep umami flavor from the broth and tender beef.
History: Sukiyaki became popular in Japan in the late 19th century as a Western-influenced dish.
Ingredients & Vegetarian-Friendly: Contains beef and soy. Not vegetarian.
6. Soba (Buckwheat Noodles)
Preparation: Buckwheat flour is mixed with water, kneaded, and rolled into thin noodles. The noodles are boiled and served hot in broth or cold with dipping sauce.
Taste: Earthy and slightly nutty, with a smooth texture.
History: Soba has been a staple in Japan since the Edo period, enjoyed for its health benefits.
Ingredients & Vegetarian-Friendly: Made from buckwheat. Fully vegetarian.
7. Taiyaki
Preparation: A pancake-like batter is poured into a fish-shaped mold and filled with sweet red bean paste before baking.
Taste: Crispy on the outside, soft and sweet inside.
History: Taiyaki originated in Tokyo in the early 20th century and remains a popular street snack.
Ingredients & Vegetarian-Friendly: Contains wheat and sugar. Fully vegetarian.
8. Chanko Nabe
Preparation: A hot pot dish made with a variety of meats, seafood, and vegetables simmered in a flavorful broth.
Taste: Hearty and rich, with a deep umami flavor from the broth and ingredients.
History: Originally eaten by sumo wrestlers to gain strength, chanko nabe became a popular comfort food.
Ingredients & Vegetarian-Friendly: Contains meat and seafood. Vegetarian options available.
9. Matcha Desserts
Preparation: Matcha is blended into cakes, ice cream, and traditional sweets like mochi.
Taste: Slightly bitter with a rich, earthy sweetness.
History: Kyoto’s matcha culture influenced dessert trends in Asakusa, where matcha sweets are now widely available.
Ingredients & Vegetarian-Friendly: Contains tea and dairy. Vegetarian options available.
10. Hoppy and Izakaya Snacks
Preparation: Hoppy is a beer-like beverage served with shochu, often paired with izakaya-style snacks like grilled skewers and fried foods.
Taste: Light and refreshing, with a mild malt flavor.
History: Hoppy became popular in post-war Japan as an affordable beer alternative.
Ingredients & Vegetarian-Friendly: Contains alcohol. Vegetarian snack options available.