One of the most famous gourmet foods in Japan is Okonomiyaki. The two types of Okonomiyaki, Hiroshima-style and Kansai-style, are very popular and have many strong fans all over Japan. In this article, I would like to introduce the secret story behind the birth of Okonomiyaki and its charm.
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History of okonomiyaki

The origin of Okonomiyaki is said to be “fu-no-yaki”, a tea snack invented by Sen no Rikyu in the Azuchi-Momoyama period (1573-1603). The “fu-no-yaki” was made as a snack for tea, and it is assumed to have been sweet. It gradually changed its shape over time, and by the Taisho era (1912-1926), it had become popular as a snack for children called “Issen-yoshoku. This can be said to be the forerunner of today’s Hiroshima Okonomiyaki.The flour is dissolved in water, baked thinly, and topped with green onions and dried bonito flakes. The simple taste of eating it at a snack store or food stall was a pleasure for the common people and children of the time. In the Showa era (1926-1989), when the atomic bomb was dropped on Hiroshima during the war, the city was instantly burnt to the ground. While people were suffering from disappointment and starvation due to food shortages, they began to make “issen-yoshoku” again, using steel plates from the burnt ruins and flour delivered by food aid from the United States. This nostalgic taste must have healed the hearts of the people of Hiroshima.After the war, Okonomiyaki became popular in Hiroshima, and Okonomiyaki stalls appeared. It was also around this time that Okonomiyaki sauce was invented. On the other hand, in the suburbs, women who lost their husbands in the war often remodeled the eaves of their houses and opened Okonomiyaki shops with iron plates. One of the reasons why many of the name of the stores were called “XXchan” was because it was easy to find for those who had returned from the war. Eventually, Hiroshima Okonomiyaki came to be today’s okonomiyaki with the addition of eggs, pork, noodles, and other ingredients along with the recovering from the war. Similarly, while in Kansai, the number of okonomiyaki restaurants began to increase after the war. Especially in Osaka City, it is said that there were four to five Okonomiyaki shops in one town. At that time, people did not cook Okonomiyaki at home as much as they do now, and the mainstream custom was to have the okonomiyaki cooked at a shop and take it home to eat at home. For this reason, delivery of okonomiyaki was also popular. In this way, Okonomiyaki overlaps with the history of Japan’s post-war urban recovery. Food has always been a driving force for the mind and body. Okonomiyaki was the food that gave vitality to the people who rose up from the burnt ruins, and it was the “Japanese soul food” that symbolized the postwar recovery that grew together with the city and its people.

Kansai style and Hiroshima style

Today, there are more than 16,000 Okonomiyaki shops in Japan, and the three prefectures of Osaka, Hyogo and Hiroshima account for 40% of the nation’s total. There are two main types of Okonomiyaki: “Kansai-style” and “Hiroshima-style”, and although they are basically similar, there are differences in the ingredients and the way of cooking.

Hiroshima-style okonomiyaki

There are more than 1,600 okonomiyaki shops in Hiroshima Prefecture, which is said to be more than the number of convenience stores in the city. Hiroshima Okonomiyaki is made by rolling out a thin layer of dough on a griddle, topping it with cabbage, bean sprouts, pork belly, etc., and piling on fried noodles and eggs. One of the main characteristics is the use of a handful of cabbage, and it is also standard to add soba or udon noodles. When you enter a restaurant, you can often see local customers sitting in front of the iron plate on the table, eating Okonomiyaki directly with a spatula. Hiroshima-style okonomiyaki is usually made with flour, fishmeal, cabbage, tenkasu, green onions, bean sprouts, pork, noodles, eggs, and aonori (dried green seaweed).

Kansai-style Okonomiyaki

Okonomiyaki in the Kansai region is made by mixing flour with broth, then mixing all the ingredients such as yams, eggs, cabbage, etc. into the batter, forming it into a circle, and baking it on a griddle. The dough is mainly fluffy, and when noodles are added, it is sometimes called “Modanyaki. Depending on the restaurant, you may also be able to cook your own Okonomiyaki on the teppan(iron plate). The basic ingredients of Kansai-style Okonomiyaki are flour, eggs, cabbage, green onions, tenkasu, red ginger, pork, aonori (dried green seaweed), and bonito flakes.

Okonomiyaki with excellent nutritional value

The charm of Okonomiyaki is that you can get a variety of nutrients in one piece. One of the typical ingredients is cabbage, which contains vitamin C and dietary fiber. Vitamin C is one of the antioxidant vitamins, and is expected to have various effects such as helping the production of collagen that keeps your skin healthy and boosting your immune system. On the other hand, it is easily consumed when we feel stressed. In such a situation, cabbage can be a good source of vitamin C. In addition, cabbage is rich in dietary fiber, which helps relieve constipation and absorbs and removes waste from the body. Moreover, 150 grams of cabbage is used in one Okonomiyaki, making it a satisfying meal that will make you feel full and prevent you from overeating. Furthermore, because eggs and pork are used, it is also rich in B vitamins and protein, which promote recovery from fatigue and metabolism. Eggs and pork are high quality proteins with a high amino acid score because they contain a good balance of essential amino acids. The dough also contains carbohydrates, and seafood such as green seaweed and shrimp contain fat and minerals. Using a variety of ingredients, Okonomiyaki can be considered a super food that provides the nutrition that modern people need to take in.

Let’s make okonomiyaki!

Okonomiyaki is not only something you can buy and eat, but you can also make it at home. Here is how to make Okonomiyaki with ingredients that you can easily find outside of Japan. [Ingredients (for two pieces)]

Dough

2 large cabbage leaves Half a zucchini (substitute yams. You can also use potatoes.) temkasu(tempura bits), as you like (potato chips can be substituted) 100g flour (or Farina di Grano Tenero Tipo 00 in Italy) 100cc water 1 egg 1 teaspoon soup stock (bouillon stock can be substituted) 6-8 thin slices of pork (chicken, squid, shrimp, etc. can also be used)

For serving

Sauce, to taste Mayonnaise, to taste A little aonori (dried Italian parsley can be substituted) *Katsuobushi (dried bonito flakes), if you like.

Preparation

1)Roughly chop the cabbage. Grate the zucchini. 2)Mix all ingredients except pork in a bowl. 3) Heat oil in a frying pan, add half of (2) and shape into a round shape. 4)When the bottom side starts to brown, put the pork on top. 5)Turn over and cook the other side. 6) Place on a plate and top with sauce, mayonnaise, and aomonori.

Let’s experience Japanese culture through okonomiyaki

Okonomiyaki has been loved by so many Japanese people that there are local flavors all over the country, not to mention Hiroshima and Osaka. As the name implies, it can be easily prepared with ingredients of your choice, but the common feature is the use of plenty of vegetables such as cabbage and green onions. Meat and eggs are also used, making it a healthy yet filling meal with excellent nutritional balance on one plate. The size and ingredients can be changed according to the time of day and the age of the person, making it a menu that can be enjoyed by both children and the elderly. The appeal of Okonomiyaki is not only its nutritional balance. When people hear the word “Okonomiyaki,” the image that comes to mind is different for every Japanese. The conversation with the owner on the teppan at the restaurant, the taste of the food stalls at summer festivals, eating together with family and friends. Okonomiyaki includes such warm memories. And now, Okonomiyaki is becoming popular not only in Japan but also overseas. The healthy nature of Okonomiyaki has made it popular among health-conscious people, and the sauce has also made an impression as a unique flavor that is indispensable for Okonomiyaki. Furthermore, the ingredients for Okonomiyaki are easily available anywhere in the world and can be made inexpensively. As you can see, Okonomiyaki is not only Japanese soul food, but it is also a meal that has attracted many people. Why don’t you give it a try?