Food World
Discover 1708 iconic traditional dishes from 145 countries — what they are, what's in them, and where to taste the real thing.
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Dishes from Tokyo
9 total
Sushi
Vinegared rice paired with raw fish and seafood — nigiri, maki and more.
Panko
Coarse Japanese breadcrumbs from crustless bread, fried light and crunchy for tonkatsu, korokke, and ebi fry.
Tempura
Seafood and vegetables in a feather-light, lacy batter.
Tonkatsu
Panko-crusted pork cutlet, shatteringly crisp outside and juicy within.
Yakitori
Charcoal-grilled chicken skewers glazed with tare.
Tempura Soba
A Japanese noodle dish of soba in dashi broth, topped with a piece of crisp shrimp or kakiage tempura — a Tokyo staple since the Edo period, often eaten standing at a counter.
Ikinari Dango
Hand-held grilled rice dumplings on bamboo skewers, brushed with sweet soy glaze — a Japanese festival and hanami snack sold from roadside stalls and eaten on the spot.
Imagawayaki
Round Japanese wheel-cake cooked in a heavy cast-iron clam mould, filled with sweet red bean paste and sold at shrine approaches and matsuri stalls.
Tsukemen
Tsukemen is Japanese dipping ramen, springy noodles served cold with an intensely thick, aromatic broth to dip them into. Invented in Tokyo in the 1950s.