The history of monjayaki dates back to the late Edo period (1603-1868) to the Meiji period (1868-1912), when “monjiyaki” (literally, “character yaki”) spread as a snack for children. These monjiyaki were served at the candy stores of the time and could be enjoyed along with playing with writing letters. The simple dough, made of flour dissolved in water and to which sugar and miso were added, was baked on a griddle. The name “mojiyaki” was derived from the characters drawn by spreading the batter on the teppan, which later became “monjayaki.

By the early Showa period (1926-1989), monjayaki had become a popular snack for the common people and was popular among children at dagashiya. At dagashiya, ingredients that were easy and inexpensive at the time were used, and small amounts of cabbage, dried fish, and other ingredients were added. Sauces were also introduced, and the flavoring changed, evolving into something richer and tastier.

Especially in the downtown area of Tokyo, monjayaki developed as a unique food culture. In the 1950s, during the postwar reconstruction period, monjayaki began to be served at dagashiya (candy shops) in downtown areas such as Tsukishima, and monjayaki changed from a “snack” to a “meal that adults also enjoy”. During this period, cabbage, squid, sakura shrimp, and fried egg became common ingredients, and monjayaki grew from a family favorite to a Tsukishima specialty.

In the late Showa period (1926-1989), monjayaki began to attract attention as a regional specialty, which also led to the visit of tourists. Tsukishima has now become a mecca for monjayaki, so much so that it is now called “Monja Street,” and a wide variety of monjayaki is served, arranged with a variety of ingredients, flavors, and toppings.