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Okonomi-foods Co., Ltd.
7-4-5, Commerce and Industry Center, Nishi-ku, Hiroshima City, Hiroshima, Japan

Category: Okonomiyaki powder and other dry goods
Raw Materials: Wheat flour, kelp powder, sugar (sugar, dextrin), salt, vegetable oil and fat, powdered vegetable oil and fat, bonito extract, bonito meal powder, scallop extract, vegetable protein hydrolysate, baking powder, seasoning (amino acid, etc.), (soybeans and mackerel are included in some of the raw materials), potato powder, Tenka Tenkasu Tenka with squid tempura [wheat flour, vegetable oil, seaweed, salt, glucose, starch, sugar, spices, seasoning (amino acid, etc.)], aonori powder

Hiroshima Okonomiyaki

I thought that Tokyo = monja-yaki, Kansai = Okonomiyaki and takoyaki, Hiroshima = Hiroshima Styled Okonomiyaki, but I thought that Okonomiyaki in Hiroshima had yakisoba in it and it was thrown in with an egg.

When I went out for a drink with an acquaintance from Hiroshima, I asked him, "What is the difference between Okonomiyaki in Hiroshima? When I asked him about it, he said, "It's so good," and that was it. It was a mistake to ask a drunk, but...

Later, I heard from an expert that the basic ingredients in Hiroshima are cabbage, bean sprouts, tenkasu and pork. After that, bake the yakisoba and egg separately, place the yakisoba on top of the egg, then put the aforementioned on top of the egg, and finally turn the whole thing upside down and you're done. It's totally different from Okonomiyaki in Kansai!

These days, you can find "Hiroshima-style Okonomiyaki" here and there, but this time, I ordered a set from Hiroshima to try it out.

I was told later that Okonomiyaki in Hiroshima has a thin dough, so it's just right to add yakisoba. In addition, the dough is baked so thin that you have to ask the staff to bake it over the counter, which is the essence of Hiroshima Okonomiyaki. Incidentally, the Kansai style is a table style, where you grill by yourself.

Okonomiyaki is the standard drink of the party, not ramen.

Also, it's called "Hiroshima-style", which is "second-grade style" and is apparently frowned upon by the people of Hiroshima.

I made it according to the instruction manual, and to my surprise, it turned out to be Okonomiyaki, the Kansai method of mixing ingredients and dough from the beginning (that's what it said). Does this mean that it's difficult to do Hiroshima-style at home? I'm sorry.

But the Kansai-style Okonomiyaki I made at home wasn't so good, but this time it was delicious. It seems to be no different from eating at a store. Hmmm, I think the secret lies in the Otafuku sauce. But at home, the problem is that the mayonnaise comes out thicker and thicker. I think they probably sell a cap with a narrower outlet (somewhere).
©Japanese Famous Foods , Update:2020/06/04