Monjayaki
Tokyo, Japan
A loose, savoury batter griddled at the table until sticky and caramelised at the edges.
Why locals eat it
A Tokyo speciality most associated with the Tsukishima district.
Local tip
Eat it with the small metal spatula, scraping crisp bits from the griddle.
Typically made with
flour batter, cabbage, dashi, toppings. Recipes vary — always check with the vendor if you have allergies.