Sumida Ward in Tokyo is known for its rich culinary traditions, especially its connection to sumo culture and traditional Japanese cuisine. Here are ten must-try local foods:
1. Chanko Nabe (Sumo Hot Pot)
Preparation: A hearty hot pot filled with meat, seafood, tofu, and vegetables simmered in a flavorful broth. The ingredients are cooked together to create a rich, umami-packed dish.
Taste: Warm and comforting, with a deep umami flavor from the broth and ingredients. The combination of meats and vegetables creates a balanced taste.
History: Chanko nabe has been a staple for sumo wrestlers in Ryogoku, Sumida, for centuries, providing them with the necessary calories and nutrients.
Ingredients & Vegetarian-Friendly: Contains meat and seafood. Vegetarian options available.
2. Edomae Sushi
Preparation: Fresh seafood is sliced and placed atop vinegared rice, often garnished with wasabi and soy sauce. The fish is carefully selected for its quality and freshness.
Taste: Clean and delicate, with a balance of sweetness, saltiness, and umami. The rice provides a subtle tang that enhances the seafood’s flavor.
History: Edomae sushi originated in Tokyo during the Edo period, using fish from Tokyo Bay. Sumida’s sushi restaurants continue this tradition.
Ingredients & Vegetarian-Friendly: Contains seafood and rice. Vegetarian options available.
3. Tonkatsu (Pork Cutlet)
Preparation: A thick pork cutlet is breaded with panko and deep-fried until golden brown. It is served with shredded cabbage and a tangy tonkatsu sauce.
Taste: Crispy on the outside, juicy and tender inside, with a rich, savory flavor. The sauce adds a slightly sweet and tangy contrast.
History: Tonkatsu became popular in Japan in the early 20th century, influenced by Western-style breaded meats.
Ingredients & Vegetarian-Friendly: Contains pork and wheat. Not vegetarian.
4. Tempura
Preparation: Seafood and vegetables are battered and deep-fried until golden and crispy. The batter is made with flour, eggs, and cold water to create a delicate texture.
Taste: Light and crispy, with a delicate crunch and mild sweetness from the batter. The dipping sauce adds a savory contrast.
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.
5. 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. The dipping sauce enhances the umami flavor.
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.
6. Taiyaki (Fish-shaped Pastry)
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. The red bean paste adds a natural sweetness.
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.
7. Matcha Desserts
Preparation: Matcha is blended into cakes, ice cream, and traditional sweets like mochi. The tea powder is carefully whisked to ensure smooth texture and balanced bitterness.
Taste: Slightly bitter with a rich, earthy sweetness. The creamy texture of matcha desserts enhances their depth.
History: Kyoto’s matcha culture influenced dessert trends in Sumida, where matcha sweets are now widely available.
Ingredients & Vegetarian-Friendly: Contains tea and dairy. Vegetarian options available.
8. Izakaya-style Small Dishes
Preparation: Various small plates such as grilled skewers, fried foods, and pickled vegetables are served alongside drinks.
Taste: Savory and varied, with flavors ranging from smoky to tangy.
History: Izakaya dining has been a staple of Japanese nightlife for centuries, offering casual and social dining experiences.
Ingredients & Vegetarian-Friendly: Varies. Vegetarian options available.
9. Chomeiji Sakuramochi
Preparation: A soft, pink-colored rice cake filled with sweet red bean paste and wrapped in a salted cherry blossom leaf.
Taste: Sweet and slightly salty, with a floral aroma from the cherry blossom leaf.
History: Chomeiji Sakuramochi has been a specialty in Sumida for centuries, enjoyed during cherry blossom season.
Ingredients & Vegetarian-Friendly: Made from rice and red bean paste. Fully vegetarian.
10. Chanko Tomoegata
Preparation: A variation of chanko nabe, featuring premium ingredients like wagyu beef and fresh seafood, cooked in a rich broth.
Taste: Deeply flavorful, with a mix of umami from the meats and vegetables.
History: Chanko Tomoegata is a famous restaurant in Sumida, serving sumo-style hot pot for decades.
Ingredients & Vegetarian-Friendly: Contains meat and seafood. Vegetarian options available.