Okonomiyaki

Dish information

Okonomiyaki, often dubbed the 'Japanese savory pancake,' is a versatile and beloved dish with roots thought to be in a simple flour-and-water confection called 'funoyaki' from the Edo period. Its modern form began to take shape in the Taisho era, evolving from dishes like 'sukeroku-yaki' and 'dondonyaki.' The devastation of World War II and subsequent food shortages spurred its popularity as a cheap and filling meal, evolving from a snack into a more substantial dish. The name itself, 'okonomi' meaning 'what you like' or 'as you like,' and 'yaki' meaning 'grilled,' perfectly encapsulates its customizable nature. Each region boasts its own distinctive style; Hiroshima-style okonomiyaki features layers of ingredients, including noodles, while Osaka-style, which is blended, is more widely known. Okonomiyaki became a symbol of resilience and community, often prepared on communal griddles, fostering a shared dining experience. While often associated with casual eateries, its charm has earned it recognition globally, representing the spirit of inclusive and adaptable Japanese cuisine. Chefs like the master of Chibo restaurant in Osaka are celebrated for elevating this humble dish to an art form.

Timeline

• 1600s

  Precursor 'funoyaki' with wheat flour and water appears in Edo period.

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  1930s

  The term 'okonomiyaki' gains traction, especially in Osaka.

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  1940s

  Post-WWII food shortages increase okonomiyaki's popularity as an affordable staple.

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  1955

  Birth of the iconic 'Osaka-style' where ingredients are mixed into the batter.

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  1960

  Hiroshima-style okonomiyaki with distinct layers becomes known nationally.