When it comes to smell the sauce, I wonder why I feel hungry...
Hiroshima people become talkative once they start discussing about okonomiyaki.
"That restaurant is good" "This one is better"... they introduce restaurants of their favor one-sidedly.
And toppings are also one of themes of chatting.
For example, "Are you a "Soba-noodle clique" or an "udon-noodle clique" for okonomiyaki?" Otherwise, "Do you prefer squid tempura or cheese for topping?" Or, someone says "I never eat okonomi other than with xxx sauce!" Thus, they love talking about it.
Moreover, they make often okonomiyaki at home.
Every family has "okonomi day" once in a week, usually it is for dinner on weekend.
It started originally after the Pacific War, when wheat from U.S.A. came to be got cheaply. It was called "one coin western dish" that you spread flour mixed with water thinly on an iron plate, and baked putting minced leek or fried batter for tempura on the top.
As Japan became rich, they came to put soba and udon, and the famous "okonomi sauce" was developed. It stepped on various stages, and it seems to have been to "Hiroshima style okonomiyaki" at the present.
Somehow okonomiyaki restaurants attract us other than "taste" as well.
It is their homelike atmosphere ... They will ask "How are you?" "What okonomiyaki would you like?" in strong Hiroshima dialect. A space that can somewhat feel relieved. It is okonomiyaki restaurant.
"Okonomi village" is not only okonomiyaki restaurant.
Yes, there are such okonomiyaki restaurants in Miyajima, too.
Oh, I want to eat good okonomi right now!
Hiroshima style okonomiyaki
[ Ingredients ] 4 portions (1 portion for 1 sheet)
* Mixture of wheat flour, water and one beaten egg
Adding grinded yam or stock made from tangle instead of water makes more delicious.
Make it enough thick to be able to round it, when you drop it on iron plate.