This week I cover a food item few non-Japanese know about. Originating in the Kantō region it is a tasty treat I plan to have in Tokyo when I visit again this fall.
When we had monja in Kappabashidori many years ago, we ate it off the griddle with little versions of okonomiyaki spatulas. The batter was poured into the center of the griddle. As the edges cooked, we'd scrape them off and eat them. More batter would flow into the space, and so it was continually refreshed.
I don't believe that's how it's eaten universally...is it?
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2 comments:
When we had monja in Kappabashidori many years ago, we ate it off the griddle with little versions of okonomiyaki spatulas. The batter was poured into the center of the griddle. As the edges cooked, we'd scrape them off and eat them. More batter would flow into the space, and so it was continually refreshed.
I don't believe that's how it's eaten universally...is it?
DSWBT
I'm not sure.
Eating it with the little spatulas is normal, tho' I expect many eat it after the whole thing is cooked.
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