Okonomiyaki is a cuisine which is cooked on a iron griddle. It uses a batter which is a mixture of flour and water, and the shape is similar to pan cake. “Okonomi”means preference in Japanese, and depending of each person’s preference, many different ingredients can be used. There are several types of okonomiyaki too.
The origin of okonomiyaki comes from Azuchi Momoyama period (1568-1615) when tea master Sen-no Rikyu created a snack called “funo-yaki.” “Funo-yaki” is made from flour and water, which is thinly baked, and usually mustered seed, fermented soy bean paste, or sugar are put on. In the Meiji period (1868-1912) “don-don-yaki” was introduced which is more similar to okonomiyaki than “funo-yaki.”
Which is considered regular okonomiyaki, comes from the Kansai region. It mixes the batter and ingredients such as cabbage, pork, and egg, before it is cooked. Sometimes Chinese yam is used to make the texture softer. A thick source particularly made for okonomiyaki, and mayonnaise is often poured. Pickled ginger, shaved bonito, and green laver are usual toppings.
Okonomiyaki from Hiroshima steams cabbage, pork, and bean sprout on a thinly baked batter. Then it puts Chinese noodles and fried egg under it, and turn it upside down so the fried egg comes on the top. This type of okonomiyaki also uses special source made for okonomiyaki, and the most famous source is called “otafuku-source” made by a company in Hiroshima.
Ingredients used for okonomiyaki has wide range of variety. The basics are pork, cabbage, bean sprout, and seafood. Cheese and rice cake (mochi) are well known ingredients which are offered at Okonomiyaki restaurants. Kimuchi, spicy Korean pickles, is also a popular ingredient.