Okonomiyaki | EPFL Graph Search

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is a Japanese teppanyaki, savoury pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a teppan (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with Worcestershire sauce), aonori (dried seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger. Okonomiyaki is mainly associated with two distinct variants from Hiroshima or the Kansai region of Japan, but is widely available throughout the country, with toppings and batters varying by area. The name is derived from the word , meaning "how you like" or "what you like", and , meaning "grilled". It is an example of ( in the Kansai dialect), or flour-based Japanese cuisine. It is also called by an abbreviated name "Okono", where the is a politeness prefix and means favorite. A liquid-based okonomiyaki, popular in Tokyo, is called monjayaki (also written as ) and abbreviated as "monja". Outside of Japan, it can also be found served in Manila, Taipei, Bangkok, and Jakarta by street vendors. A thin crêpe-like confection called funoyaki may be an early precursor to okonomiyaki. Records of the word appear as far back as the 16th century, as written about by tea master Sen no Rikyū, and though the dish's ingredients are unclear, it may have included fu (wheat gluten). By the late Edo period (1603–1867), funoyaki referred to a thin crêpe baked on a cooking pot, with miso basted on one side. This confection is the ancestor of the modern confections kintsuba, which is also called gintsuba in Kyoto and Osaka, and taiko-yaki (also known as imagawayaki), which both use nerian, a sweet bean paste. In the Meiji era (1868–1912), monjiyaki, a related confection, was popular with children at dagashiya, shops selling cheap sweets. This was made by drawing letters (monji) or pictures with flour batter on a teppan (iron griddle) and adding ingredients of choice. The confectionary was also called dondonyaki, from the onomatopoeia of the stall sellers beating drums to attract customers.

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Related concepts (5)

Okonomiyaki

Japanese cuisine

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura.

Kyoto

Kyoto (ˈkjoʊtoʊ; Japanese: 京都, Kyōto kjoꜜːto), officially Kyoto City, is the capital city of Kyoto Prefecture in Japan. Located in the Kansai region on the island of Honshu, Kyoto forms a part of the Keihanshin metropolitan area along with Osaka and Kobe. , the city had a population of 1.46 million, making it the ninth most populous city in Japan. The city is the cultural anchor of a substantially larger metropolitan area known as Greater Kyoto, a metropolitan statistical area (MSA) home to a census-estimated 3.