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{{short description|Japanese savory pancake}}
{{short description|Japanese savory pancake}}
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{{Use dmy dates|date=August 2021}}
{{italic title}}
{{italic title}}
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{{Use dmy dates|date=August 2021}}
{{Infobox food
{{Infobox food
| name = Okonomiyaki
| name = Okonomiyaki
| name_italics = true
| name_italics = true
| image = Okonomiyaki by S e i in Osaka.jpg
| image = Okonomiyaki_001.jpg
| image_size =
| image_size = 300
| caption = ''Okonomiyaki'' with various toppings
| caption = ''Okonomiyaki''
| alternate_name =
| alternate_name =
| country = [[Japan]]
| country = [[Japan]]
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{{nihongo|'''''Okonomiyaki'''''|お好み焼き||{{pronunciation|Okonomiyaki, pronunciation.ogg|listen|)|help=no}}|lead=yes}} is a Japanese savory [[pancake]] dish consisting of [[wheat flour]] batter and other ingredients (mixed, or as toppings) cooked on a ''[[Teppanyaki|teppan]]'' (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include ''okonomiyaki'' sauce (made with [[Worcestershire sauce]]), ''[[aonori]]'' (dried seaweed flakes), ''[[katsuobushi]]'' (bonito flakes), Japanese [[mayonnaise]], and [[beni shōga|pickled ginger]].
{{nihongo|'''''Okonomiyaki'''''|お好み焼き||{{pronunciation|Okonomiyaki, pronunciation.ogg|listen|help=no}}|lead=yes}} is a Japanese [[teppanyaki]], savory [[pancake]] dish consisting of [[wheat flour]] batter and other ingredients (mixed, or as toppings) cooked on a ''[[Teppanyaki|teppan]]'' (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include ''okonomiyaki'' sauce (made with [[Worcestershire sauce]]), ''[[aonori]]'' (dried seaweed flakes), ''[[katsuobushi]]'' (bonito flakes), Japanese [[mayonnaise]], and [[beni shōga|pickled ginger]].


''Okonomiyaki'' is mainly associated with two distinct variants from [[Hiroshima]] or the [[Kansai region]] of Japan, but is widely available throughout the country, with toppings and batters varying by area. The name is derived from the word {{transl|ja|okonomi}}, meaning "how you like" or "what you like", and {{transl|ja|yaki}}, meaning "cooked". It is an example of {{transl|ja|konamono}} ({{transl|ja|konamon}} in the [[Kansai dialect]]), or [[flour]]-based [[Japanese cuisine]].
''Okonomiyaki'' is mainly associated with two distinct variants from [[Hiroshima]] or the [[Kansai region]] of Japan, but is widely available throughout the country, with toppings and batters varying by area. The name is derived from the word {{transl|ja|okonomi}}, meaning "how you like" or "what you like", and {{transl|ja|yaki}}, meaning "grilled". It is an example of {{transl|ja|konamono}} ({{transl|ja|konamon}} in the [[Kansai dialect]]), or [[flour]]-based [[Japanese cuisine]].


It is also called by an abbreviated name, "okono", where the {{transl|ja|O}} is a [[Honorific speech in Japanese|politeness prefix]] and {{transl|ja|kono}} means ‘favorite’.
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A liquid based ''okonomiyaki'', popular in [[Kyoto]], is called ''[[monjayaki]]''. Outside of Japan, it can also be found served in [[Manila]], [[Taipei]], [[Bangkok]], and [[Jakarta]] by street vendors.

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A liquid-based ''okonomiyaki'', popular in [[Tokyo]], is called ''[[monjayaki]]'' (also written as {{transl|ja|monja yaki}}) and abbreviated as "monja". Outside of Japan, it can also be found served in [[Manila]], [[Taipei]], [[Bangkok]], and [[Jakarta]] by street vendors.


==History==
==History==
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A thin [[crêpe]]-like confection called ''{{ill|funoyaki|ja|麩の焼き}}'' may be an early precursor to ''okonomiyaki''.<ref name="heibonsha">{{Harvnb|Heibonsha|1964}} encyclopedia vol. 3, p. 445, article on ''okonomiyaki'' by Tekishū Motoyama 本山荻舟 (1881–1958)</ref><ref name="okonomi world">{{cite web |url=http://okonomiyakiworld.com/Okonomiyaki-History.html |title=Okonomiyaki History |publisher=Okonomiyaki World |access-date=23 August 2021 |archive-date=23 July 2021 |archive-url=https://web.archive.org/web/20210723154414/http://okonomiyakiworld.com/Okonomiyaki-History.html |url-status=live}}</ref> Records of the word {{transl|ja|funoyaki}} appear as far back as the 16th century, as written about by tea master [[Sen no Rikyū]],<ref name=kumakura>{{Harvnb|Kumakura|2007}}, p.168</ref> and though the dish's ingredients are unclear, it may have included ''fu'' ([[Wheat gluten (food)|wheat gluten]]).<ref name="heibonsha"/> By the late [[Edo period]] (1603–1867),<ref>In {{Harvnb|Heibonsha|1964}} {{transl|ja|funoyaki}} is (mistakenly) said to be a late Edo-period confection</ref> ''funoyaki'' referred to a thin crêpe baked on a cooking pot, with [[miso]] basted on one side.<ref name="heibonsha"/><ref name=kumakura/> This confection is the ancestor of the modern confections {{Nihongo|''kintsuba''|金つば}}, which is also called {{Nihongo|''gintsuba''|銀つば}} in [[Kyoto]] and [[Osaka]],<ref name="heibonsha"/> and ''taiko-yaki'' (also known as [[imagawayaki]]), which both use {{Nihongo|''nerian''|練り餡}}, a [[sweet bean paste]].<ref name="Nipponica"/>
[[File:Okonomiyaki20081002 022731.jpg|thumb|alt=Photo|''Okonomiyaki'' topped with sauces]]

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A thin [[crêpe]]-like confection called ''{{ill|funoyaki|ja|麩の焼き}}'' may be an early precursor to ''okonomiyaki''.<ref name="heibonsha">{{Harvnb|Heibonsha|1964}} encyclopedia vol. 3, p. 445, article on ''okonomiyaki'' by Tekishū Motoyama 本山荻舟 (1881-1958)</ref><ref name="okonomi world">{{cite web |url=http://okonomiyakiworld.com/Okonomiyaki-History.html |title=Okonomiyaki History |publisher=Okonomiyaki World |access-date=23 August 2021 |archive-date=23 July 2021 |archive-url=https://web.archive.org/web/20210723154414/http://okonomiyakiworld.com/Okonomiyaki-History.html |url-status=live}}</ref> Records of the word {{transl|ja|funoyaki}} appear as far back as the 16th century, as written about by tea master [[Sen no Rikyū]],<ref name=kumakura>{{Harvnb|Kumakura|2007}}, p.168</ref> and though the dish's ingredients are unclear, it may have included ''fu'' ([[Wheat gluten (food)|wheat gluten]]).<ref name="heibonsha"/> By the late [[Edo period]] (1603–1867),<ref>In {{Harvnb|Heibonsha|1964}} {{transl|ja|funoyaki}} is (mistakenly) said to be a late Edo-period confection</ref> ''funoyaki'' referred to a thin crêpe baked on a cooking pot, with [[miso]] basted on one side.<ref name="heibonsha"/><ref name=kumakura/> This confection is the ancestor of the modern confections {{Nihongo|''kintsuba''|金つば}}, which is also called {{Nihongo|''gintsuba''|銀つば}} in [[Kyoto]] and [[Osaka]],<ref name="heibonsha"/> and ''taiko-yaki'' (also known as [[imagawayaki]]), which both use {{Nihongo|''nerian''|練り餡}}, a [[sweet bean paste]].<ref name="Nipponica"/>


In the [[Meiji (era)|Meiji era]] (1868–1912), {{Nihongo|''monjiyaki''|文字焼き}}, a related confection, was popular with children at {{Nihongo|''[[Dagashi|dagashiya]]''|駄菓子屋}}, shops selling cheap sweets.<ref name="Kansaistyle">{{Cite web |title=「関西風」のルーツは東京だった！花柳界と切り離せないお好み焼きの黎明期 |work=JBpress（日本ビジネスプレス） |date=16 August 2013 |access-date=6 August 2021 |trans-title=The roots of "Kansai style" were Tokyo! The dawn of okonomiyaki, which is inseparable from the Hanayanagi world |url=https://jbpress.ismedia.jp/articles/-/38464?page=2 |archive-date=6 August 2021 |archive-url=https://web.archive.org/web/20210806124521/https://jbpress.ismedia.jp/articles/-/38464?page=2 |url-status=live}}</ref> This was made by drawing letters (''monji'') or pictures with flour batter on a ''[[Teppanyaki|teppan]]'' (iron griddle) and adding ingredients of choice. The confectionary was also called {{Nihongo|''dondonyaki''|どんどん焼き}}, from the [[onomatopoeia]] of the stall sellers beating drums to attract customers.<ref name="Nipponica">{{cite encyclopedia |title=お好み焼き |encyclopedia=[[Encyclopedia Nipponica]], Volume 4 |year=1985 |last=沢 |first=史生 |publisher=[[Shogakukan]] |page=155 |url=https://kotobank.jp/word/お好み焼き-1513538 |language=ja |access-date=28 August 2021 |archive-date=7 August 2021 |archive-url=https://web.archive.org/web/20210807224614/https://kotobank.jp/word/%E3%81%8A%E5%A5%BD%E3%81%BF%E7%84%BC%E3%81%8D-1513538 |url-status=live }}</ref>
In the [[Meiji (era)|Meiji era]] (1868–1912), {{Nihongo|''monjiyaki''|文字焼き}}, a related confection, was popular with children at {{Nihongo|''[[Dagashi|dagashiya]]''|駄菓子屋}}, shops selling cheap sweets.<ref name="Kansaistyle">{{Cite web |title=「関西風」のルーツは東京だった！花柳界と切り離せないお好み焼きの黎明期 |work=JBpress（日本ビジネスプレス） |date=16 August 2013 |access-date=6 August 2021 |trans-title=The roots of "Kansai style" were Tokyo! The dawn of okonomiyaki, which is inseparable from the Hanayanagi world |url=https://jbpress.ismedia.jp/articles/-/38464?page=2 |archive-date=6 August 2021 |archive-url=https://web.archive.org/web/20210806124521/https://jbpress.ismedia.jp/articles/-/38464?page=2 |url-status=live}}</ref> This was made by drawing letters (''monji'') or pictures with flour batter on a ''[[Teppanyaki|teppan]]'' (iron griddle) and adding ingredients of choice. The confectionary was also called {{Nihongo|''dondonyaki''|どんどん焼き}}, from the [[onomatopoeia]] of the stall sellers beating drums to attract customers.<ref name="Nipponica">{{cite encyclopedia |title=お好み焼き |encyclopedia=[[Encyclopedia Nipponica]], Volume 4 |year=1985 |last=沢 |first=史生 |publisher=[[Shogakukan]] |page=155 |url=https://kotobank.jp/word/お好み焼き-1513538 |language=ja |access-date=28 August 2021 |archive-date=7 August 2021 |archive-url=https://web.archive.org/web/20210807224614/https://kotobank.jp/word/%E3%81%8A%E5%A5%BD%E3%81%BF%E7%84%BC%E3%81%8D-1513538 |url-status=live }}</ref>


The first appearance of the word "okonomiyaki" was at a shop in Osaka in the 1930s.<ref name="okonomi world"/><ref name="foodicles history">{{cite web |url=https://foodicles.com/okonomiyaki-history/ |title=All About the Famous Japanese Pancake. |first=Angela |last=Sibal |publisher=Foodicles |access-date=23 August 2021 |archive-date=7 June 2021 |archive-url=https://web.archive.org/web/20210607181620/https://foodicles.com/okonomiyaki-history/ |url-status=live}}</ref><ref name="natgeo 20150804">{{cite web |url=https://www.nationalgeographic.com/culture/article/beyond-the-bomb-hiroshimas-beloved-okonomiyaki-pancake |title=Beyond the Bomb: Hiroshima’s Beloved Okonomiyaki Pancake |date=4 August 2015 |first=Ari |last=Beser |work=[[National Geographic (magazine)|National Geographic]] |access-date=23 August 2021 |archive-date=23 August 2021 |archive-url=https://archive.today/20210823222338/https://www.nationalgeographic.com/culture/article/beyond-the-bomb-hiroshimas-beloved-okonomiyaki-pancake |url-status=live |url-access=subscription }}</ref> After the [[1923 Great Kantō earthquake]] when people lacked amenities, it became a pastime to cook these crêpes,<ref name="heibonsha"/> and after [[World War II]] (when there was a short supply of [[rice]])<ref name="Kansaistyle"/> ''okonomiyaki'' emerged as an inexpensive and filling dish for all ages, often with savory toppings, such as meat, seafood, and vegetables.<ref name="heibonsha"/><ref name="Nipponica" /><ref name="bbc 20200413"/> This "''okonomiyaki'' boom" saw household equipment and ingredients for the dish become commercially available.<ref name="Nipponica" /> ''Monjiyaki'' also developed into the related modern dish {{Nihongo|''[[monjayaki]]''|モンジャ焼き}}, which has a more runny batter due to more added water, resulting in a different cooked consistency.<ref name="Nipponica" />
The first appearance of the word "okonomiyaki" was at a shop in Osaka in the 1930s.<ref name="okonomi world"/><ref name="foodicles history">{{cite web |url=https://foodicles.com/okonomiyaki-history/ |title=All About the Famous Japanese Pancake. |first=Angela |last=Sibal |date=26 May 2021 |publisher=Foodicles |access-date=23 August 2021 |archive-date=7 June 2021 |archive-url=https://web.archive.org/web/20210607181620/https://foodicles.com/okonomiyaki-history/ |url-status=live}}</ref><ref name="natgeo 20150804">{{cite web |url=https://www.nationalgeographic.com/culture/article/beyond-the-bomb-hiroshimas-beloved-okonomiyaki-pancake |title=Beyond the Bomb: Hiroshima's Beloved Okonomiyaki Pancake |date=4 August 2015 |first=Ari |last=Beser |work=[[National Geographic (magazine)|National Geographic]] |access-date=23 August 2021 |archive-date=23 August 2021 |archive-url=https://archive.today/20210823222338/https://www.nationalgeographic.com/culture/article/beyond-the-bomb-hiroshimas-beloved-okonomiyaki-pancake |url-status=dead |url-access=subscription }}</ref> After the [[1923 Great Kantō earthquake]] when people lacked amenities, it became a pastime to cook these crêpes,<ref name="heibonsha"/> and after [[World War II]] (when there was a short supply of [[rice]])<ref name="Kansaistyle"/> ''okonomiyaki'' emerged as an inexpensive and filling dish for all ages, often with savory toppings, such as meat, seafood, and vegetables.<ref name="heibonsha"/><ref name="Nipponica" /><ref name="bbc 20200413"/> This "''okonomiyaki'' boom" saw household equipment and ingredients for the dish become commercially available.<ref name="Nipponica" /> ''Monjiyaki'' also developed into the related modern dish {{Nihongo|''[[monjayaki]]''|モンジャ焼き}}, which has a more runny batter due to more added water, resulting in a different cooked consistency.<ref name="Nipponica" />


The ''{{ill|issen yōshoku|ja|一銭洋食}}'' (cheap [[Yōshoku|Western-style cuisine]]) of Kyoto, which developed in the [[Taishō]] period (1912–1926), may have produced an early form of modern savory ''okonomiyaki'' in the form of a pancake with [[Worcestershire sauce]] and chopped [[scallion]].<ref name="ono 2009">{{cite book |last=Ono |first=Fujiko (小野藤子) |title=おうちで作る鄉土ごはん |publisher=枻出版社 |year=2009 |isbn=9784777914449 |url=https://books.google.com/books?id=EgbejNUUW9gC&pg=PA95 |access-date=24 September 2016 |archive-date=8 March 2017 |archive-url=https://web.archive.org/web/20170308045520/https://books.google.com/books?id=EgbejNUUW9gC&pg=PA95 |url-status=live}}, p.95</ref>
The ''{{ill|issen yōshoku|ja|一銭洋食}}'' (cheap [[Yōshoku|Western-style cuisine]]) of Kyoto, which developed in the [[Taishō]] period (1912–1926), may have produced an early form of modern savory ''okonomiyaki'' in the form of a pancake with [[Worcestershire sauce]] and chopped [[scallion]].<ref name="ono 2009">{{cite book |last=Ono |first=Fujiko (小野藤子) |title=おうちで作る鄉土ごはん |publisher=枻出版社 |year=2009 |isbn=9784777914449 |url=https://books.google.com/books?id=EgbejNUUW9gC&pg=PA95 |access-date=24 September 2016 |archive-date=8 March 2017 |archive-url=https://web.archive.org/web/20170308045520/https://books.google.com/books?id=EgbejNUUW9gC&pg=PA95 |url-status=live}}, p.95</ref>


==Variations by region==
==Variations by region==
[[File:Okonomiyaki_006.jpg|thumb|Kansai ''okonomiyaki'' on an iron griddle]]
{{multiple images
[[File:Okonomiyaki 007.jpg|thumb|Two Kansai ''okonomiyaki'']]
|image1=Modern_yaki,_rice_and_tsukemono_by_hirotomo_in_Osaka.jpg

|alt1=Photo of okonimiyaki topped with fried noodles, with sides of rice and cucumbers
|caption1=Osaka-style ''modan-yaki'' and lunch set
|image2=Hiroshimayaki(Okonomiyaki).jpg
|alt2=Photo
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|caption2=Hiroshima-style ''okonomiyaki''
|image3=Okonomiyaki 2.jpg
|alt3=Many okonimiyaki on a long griddle, with a chef stood behind
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|caption3=A man preparing ''okonomiyaki'' in a restaurant in Hiroshima
|image4=Asian Games 2018 GBK Jakarta Okonomiyaki.jpg
|alt4=Food served in a yellow box
|caption4=''Okonomiyaki'' served in a foodcourt of [[2018 Asian Games]] in [[Jakarta]]
|image5=Hirayachi by Blue Lotus in Okinawa.jpg
|alt5=
|caption5=Hirayachi
|direction=vertical
}}
The dish is known for two distinct main variants, one in Kansai and Osaka and one in Hiroshima.<ref name ="otajoy">{{cite web |url=https://www.otajoy.com/pages/what-is-okonomiyaki |title=Okonomiyaki, an Overview |work=Otajoy.com |access-date=2 March 2017 |archive-date=3 March 2017 |archive-url=https://web.archive.org/web/20170303124432/https://www.otajoy.com/pages/what-is-okonomiyaki |url-status=dead}}</ref> Another variety is ''hirayachi'', a thin and simple type made in Okinawa.<ref name="kyoudo-ryouri">{{cite web |url=http://kyoudo-ryouri.com/en/food/2899.html |title=Hirayachi |publisher=Story of Japanese Local Cuisine |access-date=23 August 2021 |archive-date=28 January 2021 |archive-url=https://web.archive.org/web/20210128140606/http://kyoudo-ryouri.com/en/food/2899.html |url-status=live}}</ref><ref>{{Cite web |url=https://food52.com/recipes/82370-best-okonomiyaki-recipe |title=Ivan Orkin's Savory Pancakes (Okonomiyaki) Recipe on Food52 |website=Food52 |access-date=28 August 2021 |archive-date=31 May 2021 |archive-url=https://web.archive.org/web/20210531081434/https://food52.com/recipes/82370-best-okonomiyaki-recipe |url-status=live }}</ref>
The dish is known for two distinct main variants, one in Kansai and Osaka and one in Hiroshima.<ref name ="otajoy">{{cite web |url=https://www.otajoy.com/pages/what-is-okonomiyaki |title=Okonomiyaki, an Overview |work=Otajoy.com |access-date=2 March 2017 |archive-date=3 March 2017 |archive-url=https://web.archive.org/web/20170303124432/https://www.otajoy.com/pages/what-is-okonomiyaki |url-status=dead}}</ref> Another variety is ''hirayachi'', a thin and simple type made in Okinawa.<ref name="kyoudo-ryouri">{{cite web |url=http://kyoudo-ryouri.com/en/food/2899.html |title=Hirayachi |publisher=Story of Japanese Local Cuisine |access-date=23 August 2021 |archive-date=28 January 2021 |archive-url=https://web.archive.org/web/20210128140606/http://kyoudo-ryouri.com/en/food/2899.html |url-status=live}}</ref><ref>{{Cite web |url=https://food52.com/recipes/82370-best-okonomiyaki-recipe |title=Ivan Orkin's Savory Pancakes (Okonomiyaki) Recipe on Food52 |website=Food52 |access-date=28 August 2021 |archive-date=31 May 2021 |archive-url=https://web.archive.org/web/20210531081434/https://food52.com/recipes/82370-best-okonomiyaki-recipe |url-status=live }}</ref>


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''Okonomiyaki'' in the [[Kansai region|Kansai]] or Osaka style is the predominant version of the dish, found throughout most of Japan. The batter is made of flour, grated ''[[Chinese yam|nagaimo]]'' (a long type of [[yam (vegetable)|yam]]), ''[[dashi]]'' or water, eggs, shredded [[cabbage]], and usually contains other ingredients such as green onion, meat (usually thinly sliced pork belly or American bacon), octopus, squid, shrimp, vegetables, [[konjac]], [[mochi]], or cheese.<ref name="heibonsha"/><ref name="natgeo 20150804"/><ref name=Guardian/>
''Okonomiyaki'' in the [[Kansai region|Kansai]] or Osaka style is the predominant version of the dish, found throughout most of Japan. The batter is made of flour, grated ''[[Chinese yam|nagaimo]]'' (a long type of [[yam (vegetable)|yam]]), ''[[dashi]]'' or water, eggs, shredded [[cabbage]], and usually contains other ingredients such as green onion, meat (usually thinly sliced pork belly or American bacon), octopus, squid, shrimp, vegetables, [[konjac]], [[mochi]], or cheese.<ref name="heibonsha"/><ref name="natgeo 20150804"/><ref name=Guardian/>


It is sometimes compared to an [[omelette]] or a [[pancake]] and is sometimes referred to as a "Japanese pizza" or "Osaka [[soul food]]".<ref name=Guardian>{{Cite web |url=http://www.theguardian.com/food/2021/may/12/how-to-make-the-perfect-okonomiyaki-recipe-felicity-cloake |title=How to make the perfect okonomiyaki – recipe &#124; Felicity Cloake's The perfect … |date=12 May 2021 |website=The Guardian |access-date=28 August 2021 |archive-date=26 August 2021 |archive-url=https://web.archive.org/web/20210826233140/https://www.theguardian.com/food/2021/may/12/how-to-make-the-perfect-okonomiyaki-recipe-felicity-cloake |url-status=live }}</ref><ref name="bbc 20200413"/><ref name="sankei 20161108">{{cite web |url=http://www.sankei.com/premium/news/161108/prm1611080002-n1.html |trans-title=There is no such thing as "Hiroshima-yaki"! NHK "Lunch" corrects telop in "Okonomiyaki love" of the citizens of the prefecture |script-title=ja:「広島焼き」なんてものはない！と抗議 県民の「お好み焼き愛」でＮＨＫ『サラメシ』がテロップ修正 |date=8 November 2016 |work=Sankei.com |access-date=6 August 2021 |archive-date=25 April 2021 |archive-url=https://web.archive.org/web/20210425092811/https://www.sankei.com/premium/news/161108/prm1611080002-n1.html |url-status=live}}</ref><ref name="99japan">{{Cite web |url=https://99japan.com/blogs/news/how-to-make-a-delicious-okonomiyaki |title=99japan |access-date=13 March 2018 |archive-date=27 September 2020 |archive-url=https://web.archive.org/web/20200927032320/https://99japan.com/blogs/news/how-to-make-a-delicious-okonomiyaki |url-status=dead}}</ref> The dish can be prepared in advance, allowing customers to use a ''teppan'' or special hotplates to fry after mixing the ingredients. They may also have a diner-style counter where the cook prepares the dish in front of the customers.<ref name="tut">{{cite web |URL=https://savorjapan.com/contents/discover-oishii-japan/how-to-eat-okonomiyaki-in-japan/ |title=How to eat Okonimiyaki in Japan |website=Savor Japan |date=5 June 2020 |access-date=23 August 2021 |archive-date=23 August 2021 |archive-url=https://web.archive.org/web/20210824001332/https://savorjapan.com/contents/discover-oishii-japan/how-to-eat-okonomiyaki-in-japan/ |url-status=live}}</ref>
It is sometimes compared to an [[omelette]] or a [[pancake]] and is sometimes referred to as a "Japanese [[pizza]]" or "Osaka [[soul food]]".<ref name=Guardian>{{Cite web |url=http://www.theguardian.com/food/2021/may/12/how-to-make-the-perfect-okonomiyaki-recipe-felicity-cloake |title=How to make the perfect okonomiyaki – recipe &#124; Felicity Cloake's The perfect … |date=12 May 2021 |website=The Guardian |access-date=28 August 2021 |archive-date=26 August 2021 |archive-url=https://web.archive.org/web/20210826233140/https://www.theguardian.com/food/2021/may/12/how-to-make-the-perfect-okonomiyaki-recipe-felicity-cloake |url-status=live }}</ref><ref name="bbc 20200413"/><ref name="sankei 20161108">{{cite web |url=http://www.sankei.com/premium/news/161108/prm1611080002-n1.html |trans-title=There is no such thing as "Hiroshima-yaki"! NHK "Lunch" corrects telop in "Okonomiyaki love" of the citizens of the prefecture |script-title=ja:「広島焼き」なんてものはない！と抗議 県民の「お好み焼き愛」でＮＨＫ『サラメシ』がテロップ修正 |date=8 November 2016 |work=Sankei.com |access-date=6 August 2021 |archive-date=25 April 2021 |archive-url=https://web.archive.org/web/20210425092811/https://www.sankei.com/premium/news/161108/prm1611080002-n1.html |url-status=live}}</ref><ref name="99japan">{{Cite web |url=https://99japan.com/blogs/news/how-to-make-a-delicious-okonomiyaki |title=99japan |access-date=13 March 2018 |archive-date=27 September 2020 |archive-url=https://web.archive.org/web/20200927032320/https://99japan.com/blogs/news/how-to-make-a-delicious-okonomiyaki |url-status=dead}}</ref> The dish can be prepared in advance, allowing customers to use a ''teppan'' or special hotplates to fry after mixing the ingredients. They may also have a diner-style counter where the cook prepares the dish in front of the customers.<ref name="tut">{{cite web |url=https://savorjapan.com/contents/discover-oishii-japan/how-to-eat-okonomiyaki-in-japan/ |title=How to eat Okonimiyaki in Japan |website=Savor Japan |date=5 June 2020 |access-date=23 August 2021 |archive-date=24 August 2021 |archive-url=https://web.archive.org/web/20210824001332/https://savorjapan.com/contents/discover-oishii-japan/how-to-eat-okonomiyaki-in-japan/ |url-status=live}}</ref>


It is prepared much like a pancake. The batter and other ingredients are pan-fried on both sides on a teppan using metal spatulas that are later used to cut the dish when it has finished cooking. Cooked ''okonomiyaki'' is topped with ingredients that include ''okonomiyaki'' sauce (made with Worcestershire sauce), ''[[aonori]]'' (seaweed flakes), ''[[katsuobushi]]'' (bonito flakes), Japanese [[mayonnaise]], and pickled ginger (''[[beni shōga]]'').<ref name="natgeo 20150804"/>
It is prepared much like a pancake. The batter and other ingredients are pan-fried on both sides on a teppan using metal spatulas that are later used to cut the dish when it has finished cooking. Cooked ''okonomiyaki'' is topped with ingredients that include ''okonomiyaki'' sauce (made with Worcestershire sauce), ''[[aonori]]'' (seaweed flakes), ''[[katsuobushi]]'' (bonito flakes), [[Kewpie (mayonnaise)|Japanese mayonnaise]], and pickled ginger (''[[beni shōga]]'').<ref name="natgeo 20150804"/>


When served with a layer of fried noodles (either ''[[yakisoba]]'' or [[udon]]), the resulting dish is called {{nihongo|''modan-yaki''|モダン焼き}}, the name of which may be derived from the English word "modern" or as a contraction of {{Nihongo||盛りだくさん|mori dakusan}}, meaning "a lot" or "piled high" signifying the volume of food from having both noodles and ''okonomiyaki''. {{nihongo|''Negiyaki''|ねぎ焼き|}} is a thinner variation of ''okonomiyaki'' made with a great deal of scallions, comparable to Korean ''[[pajeon]]'' and Chinese [[Cong you bing|green onion pancake]]s.<ref name="Ok book"/>
When served with a layer of fried noodles (either ''[[yakisoba]]'' or [[udon]]), the resulting dish is called {{nihongo|''modan-yaki''|モダン焼き}}, the name of which may be derived from the English word "modern" or as a contraction of {{Nihongo||盛りだくさん|mori dakusan}}, meaning "a lot" or "piled high" signifying the volume of food from having both noodles and ''okonomiyaki''. {{nihongo|''Negiyaki''|ねぎ焼き|}} is a thinner variation of ''okonomiyaki'' made with a great deal of scallions, comparable to Korean ''[[pajeon]]'' and Chinese [[Cong you bing|green onion pancake]]s.<ref name="Ok book"/>


A variation called ''kashimin-yaki'' is made of chicken and tallow instead of pork in [[Kishiwada]], Osaka.<ref name="maidonanews 20200914">{{cite web |url=https://maidonanews.jp/article/13722622 |script-title=ja:絶品ローカルお好み焼き！岸和田の「かしみん焼き」ご存知ですか…大阪風「まぜ焼き」とは異なる「のせ焼き」 |trans-title=Exquisite local okonomiyaki! Do you know about Kashiwada's "kashiminyaki"? Differences from Osaka "mazeyaki" and "noseyaki" |language=ja |date=14 September 2020 |author=中将タカノリ |access-date=23 August 2021 |archive-date=16 September 2020 |archive-url=https://web.archive.org/web/20200916050606/https://maidonanews.jp/article/13722622 |url-status=live}}</ref> In [[Hamamatsu]], [[takuan]] (pickled [[daikon]]) is mixed in okonomiyaki.<ref name="nikkei style 20200702">{{cite web |url=https://style.nikkei.com/article/DGXKZO61021080R00C20A7KNTP00/ |script-title=ja:たくあん入れて薄く焼き上げる　浜松の遠州焼き |trans-title=Takuan sprinkled and grilled: Hamamatsu's enshūyaki |date=2 July 2020 |author=新沼大 |publisher=[[The Nikkei|Nikkei Style]] |language=ja |access-date=23 August 2021 |archive-date=17 January 2021 |archive-url=https://web.archive.org/web/20210117011929/https://style.nikkei.com/article/DGXKZO61021080R00C20A7KNTP00/ |url-status=live}}</ref> Stewed sweet [[Phaseolus vulgaris|kintoki-mame]] is mixed in okonomiyaki in [[Tokushima Prefecture]].<ref name="nikkei style ">{{cite web |url=https://style.nikkei.com/article/DGXKZO80642150Y4A201C1EL1P01/ |script-title=ja:お好み焼きに金時豆　徳島の「豆天玉」 |trans-title=Red kidney beans in Okonomiyaki: Tokushima's mameamadama |date=10 December 2014 |author=上原吉博 |publisher=[[The Nikkei|Nikkei Style]] |language=ja |access-date=23 August 2021 |archive-date=23 August 2021 |archive-url=https://web.archive.org/web/20210824000111/https://style.nikkei.com/article/DGXKZO80642150Y4A201C1EL1P01/ |url-status=live}}</ref>
A variation called ''kashimin-yaki'' is made of chicken and tallow instead of pork in [[Kishiwada]], Osaka.<ref name="maidonanews 20200914">{{cite web |url=https://maidonanews.jp/article/13722622 |script-title=ja:絶品ローカルお好み焼き！岸和田の「かしみん焼き」ご存知ですか…大阪風「まぜ焼き」とは異なる「のせ焼き」 |trans-title=Exquisite local okonomiyaki! Do you know about Kashiwada's "kashiminyaki"? Differences from Osaka "mazeyaki" and "noseyaki" |language=ja |date=14 September 2020 |author=中将タカノリ |access-date=23 August 2021 |archive-date=16 September 2020 |archive-url=https://web.archive.org/web/20200916050606/https://maidonanews.jp/article/13722622 |url-status=live}}</ref> In [[Hamamatsu]], [[takuan]] (pickled [[daikon]]) is mixed in okonomiyaki.<ref name="nikkei style 20200702">{{cite web |url=https://style.nikkei.com/article/DGXKZO61021080R00C20A7KNTP00/ |script-title=ja:たくあん入れて薄く焼き上げる 浜松の遠州焼き |trans-title=Takuan sprinkled and grilled: Hamamatsu's enshūyaki |date=2 July 2020 |author=新沼大 |publisher=[[The Nikkei|Nikkei Style]] |language=ja |access-date=23 August 2021 |archive-date=17 January 2021 |archive-url=https://web.archive.org/web/20210117011929/https://style.nikkei.com/article/DGXKZO61021080R00C20A7KNTP00/ |url-status=live}}</ref> Stewed sweet [[Phaseolus vulgaris|kintoki-mame]] is mixed in okonomiyaki in [[Tokushima Prefecture]].<ref name="nikkei style ">{{cite web |url=https://style.nikkei.com/article/DGXKZO80642150Y4A201C1EL1P01/ |script-title=ja:お好み焼きに金時豆 徳島の「豆天玉」 |trans-title=Red kidney beans in Okonomiyaki: Tokushima's mameamadama |date=10 December 2014 |author=上原吉博 |publisher=[[The Nikkei|Nikkei Style]] |language=ja |access-date=23 August 2021 |archive-date=24 August 2021 |archive-url=https://web.archive.org/web/20210824000111/https://style.nikkei.com/article/DGXKZO80642150Y4A201C1EL1P01/ |url-status=live}}</ref>


===Hiroshima area===
===Hiroshima area===
⚫
[[File:Okonomiyaki_004.jpg|thumb|Hiroshima-style ''okonomiyaki'']]
[[File:Hiroshimayaki(Okonomiyaki).jpg|thumb|Hiroshima-style ''okonomiyaki'']]

In the city of [[Hiroshima]], there are over 2000 okonomiyaki restaurants, and the [[Hiroshima Prefecture|prefecture]] has more of those restaurants per capita than any other place in Japan.<ref name="bbc 20200413"/> {{nihongo|''Issen yōshoku''|一銭洋食||lit. "one-coin Western food"}}, a thin pancake topped with green onions and bonito flakes or shrimp, became popular in Hiroshima prior to World War II. After the [[Atomic bombings of Hiroshima and Nagasaki|atomic bombing]] of the city in August 1945, ''issen yōshoku'' became a cheap way for the surviving residents to have food to eat.<ref name="bbc 20200413"/> Because the original ingredients were not always easy to obtain, many of the street vendors and shops began making it {{nihongo|"cooked how you like it"|お好み焼き|okonomiyaki}}, using whatever ingredients were available.<ref name="bbc 20200413"/>
In the city of [[Hiroshima]], there are over 2000 okonomiyaki restaurants, and the [[Hiroshima Prefecture|prefecture]] has more of those restaurants per capita than any other place in Japan.<ref name="bbc 20200413"/> {{nihongo|''Issen yōshoku''|一銭洋食||lit. "one-coin Western food"}}, a thin pancake topped with green onions and bonito flakes or shrimp, became popular in Hiroshima prior to World War II. After the [[Atomic bombings of Hiroshima and Nagasaki|atomic bombing]] of the city in August 1945, ''issen yōshoku'' became a cheap way for the surviving residents to have food to eat.<ref name="bbc 20200413"/> Because the original ingredients were not always easy to obtain, many of the street vendors and shops began making it {{nihongo|"cooked how you like it"|お好み焼き|okonomiyaki}}, using whatever ingredients were available.<ref name="bbc 20200413"/>


⚫
[[File:Preparing_okonomiyaki_in_Hiroshima.jpg|thumb|upright|A chef preparing ''okonomiyaki'' in a restaurant in Hiroshima]]
The ingredients are layered rather than mixed.<ref name="natgeo 20150804"/><ref name="bbc 20200413"/> The layers are typically batter, cabbage, pork, and yakisoba. Optional items such as squid, octopus, dried bonito flakes, and other seafood, as well as [[nori]] flakes or powder, [[mung bean sprout]]s, egg, chicken, cheese, and other ingredients, depending on the preferences of the cook and the customer.<ref name="bbc 20200413">{{cite web |url=https://www.bbc.com/travel/article/20200413-is-hiroshima-the-true-home-of-okonomiyaki |title=Is Hiroshima the true home of okonomiyaki? |date=13 April 2020 |first1=Steve John |last1=Powell |first2=Angeles Marin |last2=Cabello |publisher=[[BBC]] |access-date=23 August 2021 |archive-date=23 August 2021 |archive-url=https://web.archive.org/web/20210823224811/https://www.bbc.com/travel/article/20200413-is-hiroshima-the-true-home-of-okonomiyaki |url-status=live}}</ref> Noodles (''yakisoba'', udon) are also used as a topping with fried egg and a generous amount of ''okonomiyaki'' sauce.<ref name="japa_Hiro">{{Cite web |title=Hiroshima Okonomiyaki Recipe |work=Japan Centre |access-date=6 August 2021 |url=https://www.japancentre.com/en/recipes/406-hiroshima-okonomiyaki |archive-date=4 April 2021 |archive-url=https://web.archive.org/web/20210404030518/https://www.japancentre.com/en/recipes/406-hiroshima-okonomiyaki |url-status=live}}</ref>
The ingredients are layered rather than mixed.<ref name="natgeo 20150804"/><ref name="bbc 20200413"/> The layers are typically batter, cabbage, pork, and yakisoba. Optional items such as squid, octopus, dried bonito flakes, and other seafood, as well as [[nori]] flakes or powder, [[mung bean sprout]]s, egg, chicken, cheese, and other ingredients, depending on the preferences of the cook and the customer.<ref name="bbc 20200413">{{cite web |url=https://www.bbc.com/travel/article/20200413-is-hiroshima-the-true-home-of-okonomiyaki |title=Is Hiroshima the true home of okonomiyaki? |date=13 April 2020 |first1=Steve John |last1=Powell |first2=Angeles Marin |last2=Cabello |publisher=[[BBC]] |access-date=23 August 2021 |archive-date=23 August 2021 |archive-url=https://web.archive.org/web/20210823224811/https://www.bbc.com/travel/article/20200413-is-hiroshima-the-true-home-of-okonomiyaki |url-status=live}}</ref> Noodles (''yakisoba'', udon) are also used as a topping with fried egg and a generous amount of ''okonomiyaki'' sauce.<ref name="japa_Hiro">{{Cite web |title=Hiroshima Okonomiyaki Recipe |work=Japan Centre |access-date=6 August 2021 |url=https://www.japancentre.com/en/recipes/406-hiroshima-okonomiyaki |archive-date=4 April 2021 |archive-url=https://web.archive.org/web/20210404030518/https://www.japancentre.com/en/recipes/406-hiroshima-okonomiyaki |url-status=live}}</ref>


The amount of cabbage used is usually three to four times the amount used in the Osaka style.<ref name="okonomi world"/><ref name="Ok book">{{Cite book |title=Okonomiyaki |author= |date=August 2012 |publisher=Trafford |isbn=9781466908147 |access-date=6 August 2021 |url=https://www.google.co.uk/books/edition/Okonomiyaki/vLXxWrMiVB0C?hl=en&gbpv=0 |quote= |archive-date=6 August 2021 |archive-url=https://web.archive.org/web/20210806124521/https://www.google.co.uk/books/edition/Okonomiyaki/vLXxWrMiVB0C?hl=en&gbpv=0 |url-status=live}}</ref><ref name="natgeo 20150804"/> It starts out piled very high and is pushed down as the cabbage cooks.<ref name="natgeo 20150804"/> The order of the layers may vary slightly depending on the chef's style and preference, and ingredients vary depending on the preference of the customer. This style is also called ''Hiroshima-yaki'' or ''Hiroshima-okonomi''.<ref name="tut"/>
The amount of cabbage used is usually three to four times the amount used in the Osaka style.<ref name="okonomi world"/><ref name="Ok book">{{Cite book |title=Okonomiyaki |author= |date=August 2012 |publisher=Trafford |isbn=9781466908147 |access-date=6 August 2021 |url=https://books.google.com/books?id=vLXxWrMiVB0C |quote= |archive-date=6 August 2021 |archive-url=https://web.archive.org/web/20210806124521/https://www.google.co.uk/books/edition/Okonomiyaki/vLXxWrMiVB0C?hl=en&gbpv=0 |url-status=live}}</ref><ref name="natgeo 20150804"/> It starts out piled very high and is pushed down as the cabbage cooks.<ref name="natgeo 20150804"/> The order of the layers may vary slightly depending on the chef's style and preference, and ingredients vary depending on the preference of the customer. This style is also called ''Hiroshima-yaki'' or ''Hiroshima-okonomi''.<ref name="tut"/>


In and around the Hiroshima area, there are a number of variations on the style. {{nihongo|''Fuchuyaki''|府中焼き|fuchūyaki}} is made with ground meat instead of pork belly in [[Fuchū, Hiroshima]].<ref name="asahi 20201210">{{cite web |url=http://www.asahi.com/area/tokyo/articles/MTW20201210131740006.html |script-title=ja:広島県・府中市　府中焼き　店長は元力士 |trans-title=Hiroshima Prefecture - Fuchū City Fuchūyaki shop managers are the foundation of sumo wrestler |date=10 December 2020 |publisher=[[Asahi Shimbun|Asahi Shimbun Digital]] |access-date=23 August 2021 |language=ja |archive-date=23 August 2021 |archive-url=https://web.archive.org/web/20210823190859/http://www.asahi.com/area/tokyo/articles/MTW20201210131740006.html |url-status=live}}</ref> Oysters (''kaki'') are mixed in okonomiyaki to make ''kaki-oko'' in [[Hinase, Okayama]].<ref name="asahi 20190214">{{cite web |url=https://www.asahi.com:443/articles/ASM1Z64MQM1ZPPZB00L.html |script-title=ja:谷口茉妃菜さん「決定的瞬間撮る！」　その時カキオコは |trans-title=Ms. Mahina Taniguchi "Recording the crucial moment!" of that kakioko time |date=14 February 2019 |first=Miyuki |last=Kanno |publisher=[[Asahi Shimbun|Asahi Shimbun Digital]] |language=ja |access-date=23 August 2021 |archive-date=23 August 2021 |archive-url=https://web.archive.org/web/20210823200202/https://www.asahi.com/articles/ASM1Z64MQM1ZPPZB00L.html |url-status=live }}</ref> On the island of [[Innoshima, Hiroshima|Innoshima]], a variety called {{nihongo|''Innoshima okonomiyaki''|因島お好み焼き|}} (or {{nihongo|''in'oko''|いんおこ|}} for short) includes [[udon]], bonito flakes, Worcestershire sauce, and vegetables fried with uncooked batter.<ref name="ij 20100829">{{cite journal |url=http://www.sanwadock.co.jp/diary/ij.html |script-title=ja:いんおこ巡礼 |trans-title=In'oko Pilgrimage |date=29 August 2010 |journal=IJ (Inoshima Japan) |publisher=Sanwadock |language=ja |access-date=23 August 2021 |url-status=dead |archive-date=5 June 2013 |archive-url=https://web.archive.org/web/20130605103706/http://www.sanwadock.co.jp/diary/ij.html }}</ref> Together with "Onomichiyaki", in'oko is considered a B-class gourmet food along the [[Shimanami Kaidō]].<ref name="asahi 20101021">{{cite web |url=http://www.asahi.com/kansai/travel/news/OSK201010210006_01.html |script-title=ja:焼豚玉子飯、いんおこ…しまなみ海道、Ｂ級グルメで活気 |trans-title= |date=21 October 2010 |author1=寺門充 |author2=広津興一 |publisher=[[Asahi Shimbun|Asahi Shimbun Digital]] |language=ja |access-date=23 August 2021 |url-status=dead |archive-date=1 November 2016 |archive-url=https://web.archive.org/web/20161101042406/http://www.asahi.com/kansai/travel/news/OSK201010210006_01.html }}</ref> There is a restuarant in Hiroshima where customers can order jalapeños, tortilla chips, chorizo, and other Latin American items either in—or as a side dish to—okonomiyaki.<ref name="natgeo 20150804"/>
In and around the Hiroshima area, there are a number of variations on the style. {{nihongo|''Fuchuyaki''|府中焼き|fuchūyaki}} is made with ground meat instead of pork belly in [[Fuchū, Hiroshima]].<ref name="asahi 20201210">{{cite web |url=http://www.asahi.com/area/tokyo/articles/MTW20201210131740006.html |script-title=ja:広島県・府中市 府中焼き 店長は元力士 |trans-title=Hiroshima Prefecture - Fuchū City Fuchūyaki shop managers are the foundation of sumo wrestler |date=10 December 2020 |publisher=[[Asahi Shimbun|Asahi Shimbun Digital]] |access-date=23 August 2021 |language=ja |archive-date=23 August 2021 |archive-url=https://web.archive.org/web/20210823190859/http://www.asahi.com/area/tokyo/articles/MTW20201210131740006.html |url-status=live}}</ref> Oysters (''kaki'') are mixed in okonomiyaki to make ''kaki-oko'' in [[Hinase, Okayama]].<ref name="asahi 20190214">{{cite web |url=https://www.asahi.com:443/articles/ASM1Z64MQM1ZPPZB00L.html |script-title=ja:谷口茉妃菜さん「決定的瞬間撮る！」 その時カキオコは |trans-title=Ms. Mahina Taniguchi "Recording the crucial moment!" of that kakioko time |date=14 February 2019 |first=Miyuki |last=Kanno |publisher=[[Asahi Shimbun|Asahi Shimbun Digital]] |language=ja |access-date=23 August 2021 |archive-date=23 August 2021 |archive-url=https://web.archive.org/web/20210823200202/https://www.asahi.com/articles/ASM1Z64MQM1ZPPZB00L.html |url-status=live }}</ref> On the island of [[Innoshima, Hiroshima|Innoshima]], a variety called {{nihongo|''Innoshima okonomiyaki''|因島お好み焼き|}} (or {{nihongo|''in'oko''|いんおこ|}} for short) includes [[udon]], bonito flakes, Worcestershire sauce, and vegetables fried with uncooked batter.<ref name="ij 20100829">{{cite journal |url=http://www.sanwadock.co.jp/diary/ij.html |script-title=ja:いんおこ巡礼 |trans-title=In'oko Pilgrimage |date=29 August 2010 |journal=IJ (Inoshima Japan) |publisher=Sanwadock |language=ja |access-date=23 August 2021 |url-status=dead |archive-date=5 June 2013 |archive-url=https://web.archive.org/web/20130605103706/http://www.sanwadock.co.jp/diary/ij.html }}</ref> Together with "Onomichiyaki", in'oko is considered a B-class gourmet food along the [[Shimanami Kaidō]].<ref name="asahi 20101021">{{cite web |url=http://www.asahi.com/kansai/travel/news/OSK201010210006_01.html |script-title=ja:焼豚玉子飯、いんおこ…しまなみ海道、Ｂ級グルメで活気 |trans-title= |date=21 October 2010 |author1=寺門充 |author2=広津興一 |publisher=[[Asahi Shimbun|Asahi Shimbun Digital]] |language=ja |access-date=23 August 2021 |url-status=dead |archive-date=1 November 2016 |archive-url=https://web.archive.org/web/20161101042406/http://www.asahi.com/kansai/travel/news/OSK201010210006_01.html }}</ref> There is a restaurant in Hiroshima where customers can order jalapeños, tortilla chips, chorizo, and other Latin American items either in—or as a side dish to—okonomiyaki.<ref name="natgeo 20150804"/>


Otafuku, one of the most popular brands of okonomiyaki sauce, is based in Hiroshima and has an okonomiyaki museum and a cooking studio there.<ref name="bbc 20200413"/> [[Okonomi-mura]], in [[Naka-ku, Hiroshima|Naka-ku]] in Hiroshima, was the top [[food theme park]] destination for families in Japan according to an April 2004 poll.<ref name="home-tv">{{cite web |url=http://www.home-tv.co.jp/jstation/news/2004_2.html |script-title=ja:「お好み村」が家族で行ってみたいフードテーマパークで1位に！ |trans-title="Okonomi-mura" the #1 food theme park families want to visit! |date=3 May 2004 |publisher=[[Hiroshima Home Television]] |archive-url=https://web.archive.org/web/20110721202419/http://www.home-tv.co.jp/jstation/news/2004_2.html |archive-date=21 July 2011 |language=ja |url-status=dead}}</ref><ref name="ushida paper">{{cite web |url=http://www.jiu.ac.jp/books/bulletin/2007/tour/07_ushida.pdf |script-title=ja:観光地における飲食業 |trans-title=The food and drink industry in sightseeing areas |author=牛田泰正 (Yasumasa Uchida) |language=ja |date=Spring 2007 |page=50 |access-date=11 December 2010 |archive-url=https://web.archive.org/web/20110727081208/http://www.jiu.ac.jp/books/bulletin/2007/tour/07_ushida.pdf |archive-date=27 July 2011 |url-status=dead}}</ref>
Otafuku, one of the most popular brands of okonomiyaki sauce, is based in Hiroshima and has an okonomiyaki museum and a cooking studio there.<ref name="bbc 20200413"/> [[Okonomi-mura]], in [[Naka-ku, Hiroshima|Naka-ku]] in Hiroshima, was the top [[food theme park]] destination for families in Japan according to an April 2004 poll.<ref name="home-tv">{{cite web |url=http://www.home-tv.co.jp/jstation/news/2004_2.html |script-title=ja:「お好み村」が家族で行ってみたいフードテーマパークで1位に！ |trans-title="Okonomi-mura" the #1 food theme park families want to visit! |date=3 May 2004 |publisher=[[Hiroshima Home Television]] |archive-url=https://web.archive.org/web/20110721202419/http://www.home-tv.co.jp/jstation/news/2004_2.html |archive-date=21 July 2011 |language=ja |url-status=dead}}</ref><ref name="ushida paper">{{cite web |url=http://www.jiu.ac.jp/books/bulletin/2007/tour/07_ushida.pdf |script-title=ja:観光地における飲食業 |trans-title=The food and drink industry in sightseeing areas |author=牛田泰正 (Yasumasa Uchida) |language=ja |date=Spring 2007 |page=50 |access-date=11 December 2010 |archive-url=https://web.archive.org/web/20110727081208/http://www.jiu.ac.jp/books/bulletin/2007/tour/07_ushida.pdf |archive-date=27 July 2011 |url-status=dead}}</ref>
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Revision as of 16:09, 30 April 2024

Okonomiyaki
Okonomiyaki
CourseMain course
Place of originJapan
Region or stateHiroshima, Osaka
Serving temperatureHot
Main ingredientsWheat flour batter, cabbage
VariationsRegional

Okonomiyaki (Japanese: お好み焼き, listenⓘ) is a Japanese teppanyaki, savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a teppan (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with Worcestershire sauce), aonori (dried seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger.

Okonomiyaki is mainly associated with two distinct variants from Hiroshima or the Kansai region of Japan, but is widely available throughout the country, with toppings and batters varying by area. The name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki, meaning "grilled". It is an example of konamono (konamon in the Kansai dialect), or flour-based Japanese cuisine.

It is also called by an abbreviated name, "okono", where the O is a politeness prefix and kono means ‘favorite’.

A liquid-based okonomiyaki, popular in Tokyo, is called monjayaki (also written as monja yaki) and abbreviated as "monja". Outside of Japan, it can also be found served in Manila, Taipei, Bangkok, and Jakarta by street vendors.

History

A thin crêpe-like confection called funoyaki [ja] may be an early precursor to okonomiyaki.[1][2] Records of the word funoyaki appear as far back as the 16th century, as written about by tea master Sen no Rikyū,[3] and though the dish's ingredients are unclear, it may have included fu (wheat gluten).[1] By the late Edo period (1603–1867),[4] funoyaki referred to a thin crêpe baked on a cooking pot, with miso basted on one side.[1][3] This confection is the ancestor of the modern confections kintsuba (金つば), which is also called gintsuba (銀つば) in Kyoto and Osaka,[1] and taiko-yaki (also known as imagawayaki), which both use nerian (練り餡), a sweet bean paste.[5]

In the Meiji era (1868–1912), monjiyaki (文字焼き), a related confection, was popular with children at dagashiya (駄菓子屋), shops selling cheap sweets.[6] This was made by drawing letters (monji) or pictures with flour batter on a teppan (iron griddle) and adding ingredients of choice. The confectionary was also called dondonyaki (どんどん焼き), from the onomatopoeia of the stall sellers beating drums to attract customers.[5]

The first appearance of the word "okonomiyaki" was at a shop in Osaka in the 1930s.[2][7][8] After the 1923 Great Kantō earthquake when people lacked amenities, it became a pastime to cook these crêpes,[1] and after World War II (when there was a short supply of rice)[6] okonomiyaki emerged as an inexpensive and filling dish for all ages, often with savory toppings, such as meat, seafood, and vegetables.[1][5][9] This "okonomiyaki boom" saw household equipment and ingredients for the dish become commercially available.[5] Monjiyaki also developed into the related modern dish monjayaki (モンジャ焼き), which has a more runny batter due to more added water, resulting in a different cooked consistency.[5]

The issen yōshoku [ja] (cheap Western-style cuisine) of Kyoto, which developed in the Taishō period (1912–1926), may have produced an early form of modern savory okonomiyaki in the form of a pancake with Worcestershire sauce and chopped scallion.[10]

Variations by region

Kansai okonomiyaki on an iron griddle
Two Kansai okonomiyaki

The dish is known for two distinct main variants, one in Kansai and Osaka and one in Hiroshima.[11] Another variety is hirayachi, a thin and simple type made in Okinawa.[12][13]

Kansai area

Okonomiyaki in the Kansai or Osaka style is the predominant version of the dish, found throughout most of Japan. The batter is made of flour, grated nagaimo (a long type of yam), dashi or water, eggs, shredded cabbage, and usually contains other ingredients such as green onion, meat (usually thinly sliced pork belly or American bacon), octopus, squid, shrimp, vegetables, konjac, mochi, or cheese.[1][8][14]

It is sometimes compared to an omelette or a pancake and is sometimes referred to as a "Japanese pizza" or "Osaka soul food".[14][9][15][16] The dish can be prepared in advance, allowing customers to use a teppan or special hotplates to fry after mixing the ingredients. They may also have a diner-style counter where the cook prepares the dish in front of the customers.[17]

It is prepared much like a pancake. The batter and other ingredients are pan-fried on both sides on a teppan using metal spatulas that are later used to cut the dish when it has finished cooking. Cooked okonomiyaki is topped with ingredients that include okonomiyaki sauce (made with Worcestershire sauce), aonori (seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger (beni shōga).[8]

When served with a layer of fried noodles (either yakisoba or udon), the resulting dish is called modan-yaki (モダン焼き), the name of which may be derived from the English word "modern" or as a contraction of mori dakusan (盛りだくさん), meaning "a lot" or "piled high" signifying the volume of food from having both noodles and okonomiyaki. Negiyaki (ねぎ焼き) is a thinner variation of okonomiyaki made with a great deal of scallions, comparable to Korean pajeon and Chinese green onion pancakes.[18]

A variation called kashimin-yaki is made of chicken and tallow instead of pork in Kishiwada, Osaka.[19] In Hamamatsu, takuan (pickled daikon) is mixed in okonomiyaki.[20] Stewed sweet kintoki-mame is mixed in okonomiyaki in Tokushima Prefecture.[21]

Hiroshima area

Hiroshima-style okonomiyaki
Hiroshima-style okonomiyaki

In the city of Hiroshima, there are over 2000 okonomiyaki restaurants, and the prefecture has more of those restaurants per capita than any other place in Japan.[9] Issen yōshoku (一銭洋食, lit. "one-coin Western food"), a thin pancake topped with green onions and bonito flakes or shrimp, became popular in Hiroshima prior to World War II. After the atomic bombing of the city in August 1945, issen yōshoku became a cheap way for the surviving residents to have food to eat.[9] Because the original ingredients were not always easy to obtain, many of the street vendors and shops began making it "cooked how you like it" (お好み焼き, okonomiyaki), using whatever ingredients were available.[9]

A chef preparing okonomiyaki in a restaurant in Hiroshima

The ingredients are layered rather than mixed.[8][9] The layers are typically batter, cabbage, pork, and yakisoba. Optional items such as squid, octopus, dried bonito flakes, and other seafood, as well as nori flakes or powder, mung bean sprouts, egg, chicken, cheese, and other ingredients, depending on the preferences of the cook and the customer.[9] Noodles (yakisoba, udon) are also used as a topping with fried egg and a generous amount of okonomiyaki sauce.[22]

The amount of cabbage used is usually three to four times the amount used in the Osaka style.[2][18][8] It starts out piled very high and is pushed down as the cabbage cooks.[8] The order of the layers may vary slightly depending on the chef's style and preference, and ingredients vary depending on the preference of the customer. This style is also called Hiroshima-yaki or Hiroshima-okonomi.[17]

In and around the Hiroshima area, there are a number of variations on the style. Fuchuyaki (府中焼き, fuchūyaki) is made with ground meat instead of pork belly in Fuchū, Hiroshima.[23] Oysters (kaki) are mixed in okonomiyaki to make kaki-oko in Hinase, Okayama.[24] On the island of Innoshima, a variety called Innoshima okonomiyaki (因島お好み焼き) (or in'oko (いんおこ) for short) includes udon, bonito flakes, Worcestershire sauce, and vegetables fried with uncooked batter.[25] Together with "Onomichiyaki", in'oko is considered a B-class gourmet food along the Shimanami Kaidō.[26] There is a restaurant in Hiroshima where customers can order jalapeños, tortilla chips, chorizo, and other Latin American items either in—or as a side dish to—okonomiyaki.[8]

Otafuku, one of the most popular brands of okonomiyaki sauce, is based in Hiroshima and has an okonomiyaki museum and a cooking studio there.[9] Okonomi-mura, in Naka-ku in Hiroshima, was the top food theme park destination for families in Japan according to an April 2004 poll.[27][28]

Okinawa

Hirayachi (Okinawan: ヒラヤーチー hirayaachii) is a thin, very simple Okinawan pancake-like dish similar to buchimgae. It is basically "a savory Okinawan crepe with leeks",[29] and is sometimes called "Okinawan style okonomiyaki". The name means "fry flat" in the Okinawan language.[30]

People cook it at home, so there are few okonomiyaki restaurants in Okinawa, with none of them serving hirayachi.[31] The ingredients consist of eggs, flour, salt, black pepper and green onions, fried with a little oil in a pan.[30]

Other areas

The Tsukishima district of Tokyo is popular for both okonomiyaki and monjayaki (the district's main street is named "Monja Street").[32] In some areas of Kyoto city, an old-style okonomiyaki called betayaki (べた焼き) is served. The dish is prepared in layers of thin batter, shredded cabbage and meat, with a fried egg and noodles.[33]

Okonomiyaki is popular streetfare in cities including Manila, Taipei, Bangkok, and Jakarta.[34]

See also

References

  1. ^ a b c d e f g Heibonsha 1964 encyclopedia vol. 3, p. 445, article on okonomiyaki by Tekishū Motoyama 本山荻舟 (1881–1958)
  2. ^ a b c "Okonomiyaki History". Okonomiyaki World. Archived from the original on 23 July 2021. Retrieved 23 August 2021.
  3. ^ a b Kumakura 2007, p.168
  4. ^ In Heibonsha 1964 funoyaki is (mistakenly) said to be a late Edo-period confection
  5. ^ a b c d e 沢, 史生 (1985). "お好み焼き". Encyclopedia Nipponica, Volume 4 (in Japanese). Shogakukan. p. 155. Archived from the original on 7 August 2021. Retrieved 28 August 2021.
  6. ^ a b "「関西風」のルーツは東京だった！花柳界と切り離せないお好み焼きの黎明期" [The roots of "Kansai style" were Tokyo! The dawn of okonomiyaki, which is inseparable from the Hanayanagi world]. JBpress（日本ビジネスプレス）. 16 August 2013. Archived from the original on 6 August 2021. Retrieved 6 August 2021.
  7. ^ Sibal, Angela (26 May 2021). "All About the Famous Japanese Pancake". Foodicles. Archived from the original on 7 June 2021. Retrieved 23 August 2021.
  8. ^ a b c d e f g Beser, Ari (4 August 2015). "Beyond the Bomb: Hiroshima's Beloved Okonomiyaki Pancake". National Geographic. Archived from the original on 23 August 2021. Retrieved 23 August 2021.
  9. ^ a b c d e f g h Powell, Steve John; Cabello, Angeles Marin (13 April 2020). "Is Hiroshima the true home of okonomiyaki?". BBC. Archived from the original on 23 August 2021. Retrieved 23 August 2021.
  10. ^ Ono, Fujiko (小野藤子) (2009). おうちで作る鄉土ごはん. 枻出版社. ISBN 9784777914449. Archived from the original on 8 March 2017. Retrieved 24 September 2016., p.95
  11. ^ "Okonomiyaki, an Overview". Otajoy.com. Archived from the original on 3 March 2017. Retrieved 2 March 2017.
  12. ^ "Hirayachi". Story of Japanese Local Cuisine. Archived from the original on 28 January 2021. Retrieved 23 August 2021.
  13. ^ "Ivan Orkin's Savory Pancakes (Okonomiyaki) Recipe on Food52". Food52. Archived from the original on 31 May 2021. Retrieved 28 August 2021.
  14. ^ a b "How to make the perfect okonomiyaki – recipe | Felicity Cloake's The perfect …". The Guardian. 12 May 2021. Archived from the original on 26 August 2021. Retrieved 28 August 2021.
  15. ^ 「広島焼き」なんてものはない！と抗議 県民の「お好み焼き愛」でＮＨＫ『サラメシ』がテロップ修正 [There is no such thing as "Hiroshima-yaki"! NHK "Lunch" corrects telop in "Okonomiyaki love" of the citizens of the prefecture]. Sankei.com. 8 November 2016. Archived from the original on 25 April 2021. Retrieved 6 August 2021.
  16. ^ "99japan". Archived from the original on 27 September 2020. Retrieved 13 March 2018.
  17. ^ a b "How to eat Okonimiyaki in Japan". Savor Japan. 5 June 2020. Archived from the original on 24 August 2021. Retrieved 23 August 2021.
  18. ^ a b Okonomiyaki. Trafford. August 2012. ISBN 9781466908147. Archived from the original on 6 August 2021. Retrieved 6 August 2021.
  19. ^ 中将タカノリ (14 September 2020). 絶品ローカルお好み焼き！岸和田の「かしみん焼き」ご存知ですか…大阪風「まぜ焼き」とは異なる「のせ焼き」 [Exquisite local okonomiyaki! Do you know about Kashiwada's "kashiminyaki"? Differences from Osaka "mazeyaki" and "noseyaki"] (in Japanese). Archived from the original on 16 September 2020. Retrieved 23 August 2021.
  20. ^ 新沼大 (2 July 2020). たくあん入れて薄く焼き上げる 浜松の遠州焼き [Takuan sprinkled and grilled: Hamamatsu's enshūyaki] (in Japanese). Nikkei Style. Archived from the original on 17 January 2021. Retrieved 23 August 2021.
  21. ^ 上原吉博 (10 December 2014). お好み焼きに金時豆 徳島の「豆天玉」 [Red kidney beans in Okonomiyaki: Tokushima's mameamadama] (in Japanese). Nikkei Style. Archived from the original on 24 August 2021. Retrieved 23 August 2021.
  22. ^ "Hiroshima Okonomiyaki Recipe". Japan Centre. Archived from the original on 4 April 2021. Retrieved 6 August 2021.
  23. ^ 広島県・府中市 府中焼き 店長は元力士 [Hiroshima Prefecture - Fuchū City Fuchūyaki shop managers are the foundation of sumo wrestler] (in Japanese). Asahi Shimbun Digital. 10 December 2020. Archived from the original on 23 August 2021. Retrieved 23 August 2021.
  24. ^ Kanno, Miyuki (14 February 2019). 谷口茉妃菜さん「決定的瞬間撮る！」 その時カキオコは [Ms. Mahina Taniguchi "Recording the crucial moment!" of that kakioko time] (in Japanese). Asahi Shimbun Digital. Archived from the original on 23 August 2021. Retrieved 23 August 2021.
  25. ^ いんおこ巡礼 [In'oko Pilgrimage]. IJ (Inoshima Japan) (in Japanese). Sanwadock. 29 August 2010. Archived from the original on 5 June 2013. Retrieved 23 August 2021.
  26. ^ 寺門充; 広津興一 (21 October 2010). 焼豚玉子飯、いんおこ…しまなみ海道、Ｂ級グルメで活気 (in Japanese). Asahi Shimbun Digital. Archived from the original on 1 November 2016. Retrieved 23 August 2021.
  27. ^ 「お好み村」が家族で行ってみたいフードテーマパークで1位に！ ["Okonomi-mura" the #1 food theme park families want to visit!] (in Japanese). Hiroshima Home Television. 3 May 2004. Archived from the original on 21 July 2011.
  28. ^ 牛田泰正 (Yasumasa Uchida) (Spring 2007). 観光地における飲食業 [The food and drink industry in sightseeing areas] (PDF) (in Japanese). p. 50. Archived from the original (PDF) on 27 July 2011. Retrieved 11 December 2010.
  29. ^ Marty (4 April 2007). "Goya Champuru & Hiraya-chi". Okinawa.com. Archived from the original on 23 August 2021. Retrieved 23 August 2021.
  30. ^ a b "Hirayachi: ヒラヤーチー". Ono Okinawa. 3 June 2016. Archived from the original on 17 January 2021. Retrieved 23 August 2021.
  31. ^ "Okinawan well-known emergency food called Hiraya-ch". Archived from the original on 3 May 2015. Retrieved 22 September 2014.
  32. ^ Beddall, Michael. "Food for Thought - Okonomiyaki - Monjayaki - Tsukishima". mikesblender.com. Archived from the original on 14 July 2011. Retrieved 6 August 2021.
  33. ^ "Donguri Okonomiyaki Dining in Kyoto, Japan: Okonomiyaki vs Betayaki vs Negiyaki". The Poor Traveller. 20 August 2013. Archived from the original on 28 November 2020. Retrieved 7 November 2020.
  34. ^ "Okonomiyaki Merambah Kaki Lima" (in Indonesian). Kompas Cyber Media. 10 February 2011. Archived from the original on 15 September 2018. Retrieved 15 September 2018.

Bibliography

  • Heibonsha (1964). 世界百科事典 (Sekai hyakka jiten). (World Encyclopedia, in Japanese).
  • Kumakura, Isao (熊倉功夫) (2007). Nihon ryori no rekishi (日本料理の歴史). Yoshikawa Kobunkan (吉川弘文館).

External links


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