Regional Characteristic of Okonomiyaki
Have you ever eaten Okonomiyaki before?
OKONOMIYAKI is Japanese traditional food, that is an unsweetened pancake with various ingredients.
Do you know the fact that the ingredients of Okonomiyaki varies according to the locality?
There are two major styles of Okonomiyaki in Japan.
[ KANSAI (Osaka Area) Style ]
First of all, the dough mixed with cabbage and other ingredients is put on the hot plate.
Sometimes, grated yam is added to the dough.
It makes the texture softer.
Sweet & spicy thick source is used by preference.
Most Okonomiyaki restaurants in Osaka area put mayonnaise on it.
In Osaka area, Okonomiyaki is considered as the side dish.
Therefore, they eat Okonomiyaki with rice in general.
[ HIROSHIMA Style ]
The dough and the ingredients are cooked separately, and the ingredients are put on the dough.
Popular ingredients are a lot of cabbage, bean sprouts, fish meal, sliced pork. noodle, and egg.
Squid-taste cracker and some seafood such as squid and shrimp are added as a topping.
Since the source manufacturer"OTAFUKU" is in Horoshima,
they prefer using OTAFUKU source, which has sweet taste.
In general, mayonnaise is never put on Hiroshima style of Okonomiyaki .
OTAFUKU←Click!
In Kansai style Okonomiyaki restaurant,
the dough mixed with some ingredients is just served, which means you cook it by yourself.
High cooking technique is not required.
You can control how you like your Okonomiyaki done.
On the other hand,
completely cooked Okonomiyaki is served in Hiroshima style Okonomiyaki restaurant.
Because Hiroshima style one is very thick pancake with a lot of ingredients, it's quite difficult to cook.
Therefore, the professional chef better cook it.
Futhermore,
it is said that some pickled vegetables such as ginger and radish are put in Okonomiyaki in Shizuoka area.
Which style of Okonomiyaki did you eat?