愛媛県·ご当地グルメ
Mitsuhama-yaki
On a heated griddle, the batter, plenty of cabbage, and yakisoba or udon noodles are layered one atop another. When finished with a layer of beaten egg and folded over, the fragrant steam of the sauce rises softly. The Matsuyama/Mitsuhama style of okonomiyaki is characterized by 'layering' rather than mixing the ingredients. In Mitsuhama, which once bustled as the gateway to the sea for Matsuyama, it is said that this style of okonomiyaki was brought by fishermen from neighboring Hiroshima. After the war, the mixed-style became popular in Kansai, while the layered-style spread through Mitsuhama and Hiroshima. The inclusion of beef fat and chikuwa (fish cake) as essential ingredients is a specialty unique to this port town. It is a dish you'll want to enjoy piping hot, savoring every bite.
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