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"Monjayaki," also known simply as "monja," is a popular Japanese dish and a specialty of Tokyo.

It is a type of pancake dish known for its moist texture compared to okonomiyaki.

The name of this dish can vary depending on the region where it is cooked.

The batter, made of flour and water, is poured onto a hot griddle to cook.

The term "monjayaki" is derived from a snack called "mojiyaki" in Japan, where children used to practice writing characters on the sticky mojiyaki batter.

Monjayaki uses different liquid ingredients compared to okonomiyaki and is a representative dish of the Tokyo region.

It offers a unique cooking and eating experience for both locals and visitors.

Monjayaki has a long history in Japan, originating in the Meiji era around the outskirts of Tokyo.

It was a popular snack at snack shops like Dagashiya's Adagashiya.

Various regions in Japan have their own versions of monjayaki, such as Saitama's "Manja" and Kochi's "Ashikaga Monja."

The ingredients commonly used in monjayaki include pork, squid, clams, shrimp, eggs, vegetables, and various sauces.

Monjayaki is typically cooked by grilling mixed ingredients on a griddle and creating a soft, scramble-like consistency.

Compared to okonomiyaki, monjayaki offers a different texture and taste experience, often likened to melted cheese.

Restaurants in Tokyo specializing in monjayaki offer a hands-on dining experience where customers can cook their own meal on a griddle or have it prepared by a chef.

The article provides insight into the history, preparation, and variations of monjayaki, showcasing its popularity and appeal both locally and among tourists.