When I wrote the article about Takoyaki, I knew I had to introduce Okonomiyaki as well. They are very similar foods that originated form the same region. Both dishes are commonly found at Yatai (street vendors) during summer festivals and use similar condiments and ingredients. It is no surprise that many people in Japan associate Okonomiyaki and Takoyaki together.
The Origins of Okonomiyaki
Okonomiyaki has its roots in several dishes dating back over 500 years, but it was primarily developed after World War II in Hiroshima. Following the war, Japan faced significant food shortages. During this time, the United States distributed food aid, which included a small amount of wheat flour. People would mix the flour with a large portion of water to increase the food volume, grilling it with green onions, cabbage, and bean sprouts. At that time, Hiroshima had many factories dealing with iron, making it relatively easy to obtain iron griddles. Despite this, the early versions of okonomiyaki were quite simple and were mainly grilled in the corners of the devastated city to stave off hunger.
The Evolution of Okonomiyaki
About a decade after the war, some people, primarily women who became widows during that time, began operating small yatai from their homes to sell okonomiyaki. This became a way for them to survive the difficult times. Around this period, the variety of ingredients used in okonomiyaki expanded to include pork, noodles, and other additions.
In 1975, the professional baseball team based in Hiroshima won the league for the first time. The championship game was broadcast nationwide and included footage of okonomiyaki restaurants. This exposure sparked a great deal of interest among viewers, and as a result, okonomiyaki eventually became popular and emerged as a symbol of both Hiroshima and the Kansai region.
Okonomiyaki’s Enduring Popularity in Japanese Cuisine
In recent years, okonomiyaki has become a beloved comfort food in Japan, with specialized restaurants (okonomiyaki-ya) dedicated to preparing this dish. Each region has its unique twist on the recipe, further contributing to the dish’s popularity across the country.
