The origin and regional differences of Okonomiyaki

Okonomiyaki cuisine is one of the two dishes. It has not only developed for several centuries, but also become a wide range of delicacies in various regions of Japan. Each region has its own characteristics and flavor.

Interestingly, Tsukuba, rizase, Tokushima and other areas all have their own unique style of cooking Okonomiyaki meat and vegetable pancakes.

The evolution of Okonomiyaki is a miracle in itself. Now, let's look at the different changes in this Japanese salty pancake.

Okonomiyaki has the following different cooking methods:

Kansai / Osaka style
Hiroshima style
Moon Island style
Binsong style
Okinawa style
Japanese Laise in Okayama style
Osaka style
Hiroshima style
German island style

This is the text overlay image of Okonomiyaki! By stefou! On Flickr under CC. What a beautiful dish!

Kansai/Osaka Style

This particular Okonomiyaki pancake is the most popular of all Okonomiyaki pancakes in Japan.

Parsing this dish can be difficult because it has many basic ingredients, and because its name implies that you can customize it, it becomes more complex.

1. Starting from batter, it is made of wheat or buckwheat flour and forms the basis of the whole pancake.
2. Then, other ingredients include a tuber root vegetable called nagaimo, which is a kind of ground yam.
3. Dried kelp or skip tuna extract, known as Dashi, is sometimes replaced by water.
4. Chopped cabbage and eggs.
5. Other ingredients include Macchi or cheese, konjac, vegetables, shrimp, squid, octopus, pork tripe strips (which look like bacon) and onion.

Okonomiyaki may also include "Osaka soul food", "Japanese pizza", pancakes or fried eggs.

Okonomiyaki cuisine also has a delicious topping, which adds more flavor to the already delicious things. These condiments include:

• benish Monga or pickled ginger
• Japanese mayonnaise
• Katsuobushi or other wise fillet
• aonori (kelp)
• and Worcestershire sauce or otafuku / Okonomiyaki sauce.

Okonomiyaki is cooked on the teppanyaki grill. You can go to the staff cafeteria or the sgrill-it-yourself restaurant, which allows you to cook your own Okonomiyaki freely.

There are other varieties of Okonomiyaki. On the basis of them, add a layer of fried black winter noodles / fried noodles, also called Modan Yaki. Negiyaki, on the other hand, is an Okonomiyaki dish with lots of onions.

Hiroshima Style

This Okonomiyaki style is quite different from that of Osaka. The composition of the latter is mixed together, while the former is layered like a rock layer and describes the geological schedule in detail.

These layers typically include:

• baked batter
• cabbage
• pork (or seafood products such as octopus, squid or shrimp)
• And cheese.
• it is usually spread with black winter noodles or fried noodles, just like the modern braised noodles
• Add enough Okonomiyaki sauce to blow up all the blues just because it's delicious.

This Okonomiyaki has a unique fusion and taste, so that you eloquently expressed the Japanese idiom "花より団子", which means "dumplings rather than flowers". Usually it can be said that people prefer substance to style or a down-to-earth person.

With my collective assumption, the practicality of layering okonomiyaki’s ingredients rather than mixing them together will further enhance their taste!

The cooking style of Okonomiyaki is sometimes called Hiroshima or Hiroshima yuhaoshao.

Tsukishima Style

It specializes in roast meat, because it is the birthplace of roast meat, but the restaurants here also provide Okonomiyaki.

They even named the main street "Monja Street" here as a reference for monjayaki recipes.

Hamamatsu Style

Their pickled turnip and radish takuan, with the exception of its vegetable pancake like appearance, is hardly considered one of Okonomiyaki's.

Okinawa Style

It's a very simple yuhaoshao called Osaka Shao, but you will find it more common in the family than in any restaurant in Okinawa.

Hinase, Okayama Style

Chefs from the region like to put oysters in Okonomiyaki and improve the recipe to name it kaki Oko, a version of their famous cuisine.

Kishiwada, Osaka Style

Their version of Okonomiyaki is called kashmin Yaki (カシミヤキ), and the common pork added in the recipe is replaced by chicken and tallow, which gives Kashin Yaki a unique flavor.

Fuchū, Hiroshima Style

This version of Okonomiyaki also replaces pork belly with ground beef or pork.

Tokushima Style

It's a kind of mixed yuhaoshao.