{"id":3560,"date":"2018-11-13T11:46:26","date_gmt":"2018-11-13T19:46:26","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=3560"},"modified":"2020-12-15T10:25:59","modified_gmt":"2020-12-15T18:25:59","slug":"an-acquired-taste-of-japan-monjayaki","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-monjayaki\/","title":{"rendered":"An Acquired Taste of Japan \u2013 Monjayaki!"},"content":{"rendered":"

\"\"<\/p>\n

Cold weather. Short days. The perfect time for delicious warm foods and drinks, especially when they include monjayaki<\/em>, our Acquired Taste<\/em> selection for November.<\/p>\n

Monjayaki<\/em>, or monja<\/em> for short, is a regional dish, primarily found in Tokyo. At its heart, monjayaki<\/em> is a slightly ugly pancake made with a few simple ingredients. But when it comes to good food, it really hits the spot, especially when you eat it with an ice-cold beer!<\/p>\n

Monjayaki<\/em> has a long history in Japan. It is thought to have originated in the area now known as Tokyo during the Meiji Period (1868-1912) as a snack called mojiyaki<\/em>. Mojiyaki<\/em>, made with a simple water and flour batter, was sold at snack shops called dagashiya<\/em>, which specialized in candy and snacks for children. When children would come to buy their treat, they would practice their letters in the gooey mojiyaki<\/em> batter that was cooked on a griddle in front of the shop, leading to the name mojiyaki<\/em> which means \u201cgrilled letters\u201d. Around the time of World War II, the dish evolved into its modern form, monjayaki<\/em>, which is similar to okonomiyaki<\/a><\/em><\/span> in many ways. The base batter for monjayaki<\/em> is made with dashi<\/a> and wheat flour, to which is added any combination of cabbage, meat, seafood, cheese, mochi<\/em> and green onions. But the way monjayaki<\/em> is prepared and eaten is unique and wonderful, all on its own!<\/p>\n

\"\"<\/p>\n

The flour and dashi<\/em> are combined into a smooth, liquidy batter, and served in a large bowl. Drier toppings are layered into the bowl, starting with shredded green cabbage. Various ingredients are then added on top of the cabbage, depending on the diner\u2019s preference. Mochimentai<\/em>, a combination of mochi <\/em>and spicy cod roe, is popular, as are combinations of curry powder and cheese, seafood and green onions and fatty pork and kimchi. All of the layers from the cabbage up are cooked first, usually on an oiled pan, and when eaten at a monjayaki<\/em> restaurant, at a tableside teppan<\/em> grill. The dry ingredients are chopped and saut\u00e9ed, chopped and saut\u00e9ed, chopped and saut\u00e9ed, using large, sharp-edged metal spatulas, until they are cut up into very fine pieces. The cooked dry ingredients are then formed into a large donut shape on the grill, with the cooked ingredients forming a \u201cwall\u201d for the goodness to come. The flour and dashi<\/em> batter is then poured into the empty center and allowed to boil and thicken. Once the bubbling starts, all of the ingredients are mixed together on the grill and cooked until the bottom of the monja<\/em> starts to brown.<\/p>\n

\"\"<\/p>\n

Turn down the heat, and the monja<\/em> is ready to eat! RIGHT. OFF. THE. GRILL. While it\u2019s hot and delicious. Monjayaki<\/em> is eaten with tiny spatulas called hagashi<\/em>, which are used to scoop up bites right off the griddle. As the monja<\/em> is being eaten, the bottom level crisps up while the top remains so gooey it melts in your mouth. The okoge<\/em>, or the crisped-up bottom part, is even great to crunch on while drinking beer.<\/p>\n

So beloved is monjayaki<\/em> that there is an entire street in Tokyo dedicated to monjayaki<\/em> restaurants! Tsukishima Monjadori is packed with monjayaki<\/em> specialty restaurants, and each restaurant carries unique menus and different variations of monjayaki<\/em> so you can discover your favorite.<\/p>\n

Have you tried it? Is it one of your favorite winter dishes? Let us know what you think in the comments below!<\/p>\n","protected":false},"excerpt":{"rendered":"

Cold weather. Short days. The perfect time for delicious warm foods and drinks, especially when they include monjayaki, our Acquired Taste selection for November. Monjayaki, or monja for short, is a regional dish, primarily found in Tokyo. At its heart, monjayaki is a slightly ugly pancake made with a few simple ingredients. But when it […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[742],"tags":[20,523,16,524,538,412,413,403,525],"class_list":["post-3560","post","type-post","status-publish","format-standard","hentry","category-an-acquired-taste-of-japan","tag-foodie","tag-freshfish","tag-japan","tag-oilyfish","tag-pancakesfordinner","tag-traditionalfood","tag-traditionaljapanesefood","tag-uniquefoods","tag-winterfoods"],"yoast_head":"\nAn Acquired Taste of Japan \u2013 Monjayaki! - Zojirushi Food & Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-monjayaki\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"An Acquired Taste of Japan \u2013 Monjayaki!\" \/>\n<meta property=\"og:description\" content=\"Cold weather. 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