To Layer or to Mix? Discovering the Allure of Okonomiyaki

Everyone, do you like okonomiyaki? It’s one of my favourite dishes.😊

It’s said to be a local speciality in both Hiroshima and the Kansai region, but let’s explore how these two styles differ.

Hiroshima-style okonomiyaki and Kansai (Osaka)–style okonomiyaki may share the same name, but they look and taste like completely different dishes.

Hiroshima-style is made by cooking a thin crepe of batter, then layering cabbage, bean sprouts, noodles, and finally sealing everything with an egg. It’s a rather luxurious creation, full of contrasting textures.

On the other hand, Osaka-style calls for mixing the batter, cabbage, and other ingredients together from the start, resulting in a fluffy, uniform texture. They also often skip the noodles, so the final result is quite different.😲‼️

The biggest question is: “Which style came first?” 🧐

Hiroshima claims its version was developed after World War II, using inexpensive ingredients like flour and cabbage.

Meanwhile, Osaka boasts a deep-rooted “konamon” (flour-based) culture and believes a similar dish existed long before the war.

Since both have rich histories, it’s tough to declare a true origin. Either way, okonomiyaki is now known worldwide.

In Singapore, a restaurant called “SETTO” showcases the layered Hiroshima style, praised for its generous portions and sweet sauce.😋

Personally, I prefer the Hiroshima style because I love the crunchy cabbage and the addition of noodles. Though many people overseas refer to it simply as a “pancake,” which might hint at the fluffier Kansai style, I urge anyone visiting Japan to stop by Hiroshima to taste its version. 😆

Rather than argue about which is original, the real fun is experiencing both.

So, next time you’re in Japan, explore Hiroshima’s hearty okonomiyaki and Osaka’s fluffy mix, and decide for yourself which style is the best!

たいち