Okonomiyaki, the ultimate “soul food” of western Japan, is taking off overseas, and perhaps one day will rival sushi and ramen in the foreign popularity stakes. That, at least, is the hope of one ...

Discover how to make a delicious single-serving Okonomiyaki Waffle using a waffle iron! This cooking demonstration walks you ...

Hiroshima-style okonomiyaki is made by layering noodles, shredded cabbage, meat, egg, and other ingredients on a thin crepe-like base. It is usually round, but one local variety found in Hiroshima ...

Okonomiyaki is a savoury Japanese pancake, feted for its crispy batter and beautiful toppings. In Japan, the dish differs from region to region — Hiroshima-style okonomiyaki is a layered pancake while ...

What if people all over the world started making okonomiyaki using their favorite local ingredients? A future may come where ...

Okonomiyaki is one of my favorite Japanese foods. With two delicious regional styles found in Hiroshima and Osaka, this hearty, savory pancake packs a ton of flavor and really sticks to your ribs.

Ketchup is a culinary everyman. You consume a dollop with tater tots, a wavy line across the back of your hotdog, squelched between burger and bun. Sweet, acidic, and savory, there's at least a couple ...

Okonomiyaki's popularity first began to soar in the A-bomb aftermath, when food was scarce and people had to feed their families with whatever they had at hand. One chilly spring afternoon around a ...

As the title says, I'm giving it high praise.I've eaten Tsukimi burgers from various popular chains in the past, and while ...

As everyone in Osaka and every guidebook about the city will tell you, okonomiyaki, that pancake-like Japanese dish, is this city’s soul food. It’s comfort food, fit for every man, woman and child.

Konamon flour-based cuisine, including okonomiyaki, is said to be the soul food of Kansai, and its roots can be traced back to the sixteenth century. Tea master Sen no Rikyū makes a number of mentions ...

Reporting from HIROSHIMA, Japan — It’s midday on a Thursday and Yoshihiro Ueuchi is preparing to preach some culinary gospel. “Temperature control is important!” advises Ueuchi, telling his disciples ...