広島県·ご当地グルメ
Hiroshima Okonomiyaki
On the griddle, the batter, cabbage, and noodles are layered one atop another. When you lift the layer with a spatula, the savory aroma of the noodles rises from beneath the fluffy batter. Its roots are said to trace back to 'Issen Yoshoku' (one-sen Western food), which was popular before the war. It was a simple snack consisting of thinly baked flour dissolved in water, topped with green onions and bonito flakes. After the atomic bomb turned the city into a scorched wasteland, food stalls began appearing on street corners, recreating this flavor using rationed flour. The area around Shintenchi flourished during the 1940s and 50s, and it is said that the sauce was also born during this era. Eventually, it evolved into the current style of layering ingredients like noodles and pork. This is the soul food of Hiroshima, having grown alongside the city's reconstruction. The time spent gathered around the griddle is part of the flavor itself.
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