I love this site, the photos are wonderful.
One okonomiyaki ingredient that was very popular in the area of Japan where I lived was/is cubes of mochi. Just cut the hard mochi into small cubes and add them to the batter. They soften as they are cooked. Very very delicious!!
In the Mid 80's I was travelling to Japan frequently on business. Always enjoying the exploration of new countries I soon became a real fan of small Japanese restaurants. Among the ones I liked the best were those service Okonomiaki, yakitori and tonkatsu.
One evening,we were invited to dinner at a very high class restaurant by executives from Shimadzu Corp, which is a big company. During dinner, I mentioned to one of the Japanese marketing execs that I had eaten at an okonomiaki restaurant the evening before. He shook his head and remarked that okonomiaki was low class and mostly eaten by just college students.
The president of the company, who was sitting to my right was listening by way of a translator smiled, looked over at me and said "I like too."
I first tried Hiroshima style in the Hiroshima Shinkansen Station in 1988, it was an incredible experience. I've since tried it in many places but it is getting difficult to find. The Osaka style is easier but not as good. I've tried this in places as varied as Hawaii and Abu Dhabi.
I'm so glad I found this site !!! Thanks for the recipe, I have fond memories of a place in L.A. (on Beverly Blvd) in the early 80's that made the BEST okonomiyaki. I can't wait to try it @ home.
Thanks for putting this up !
PS: And you sell kits? how cool it this? I know, I'm a little excited.
I've tried making okonomiyaki before and it turned out pretty well, but I tried following the one listed here and it turned out perfectly - it's as good as or better than I remember having in Tokyo. Thanks for the great recipe and info on the ingredients! Rob B.