Osaka (Kansai) and Hiroshima, Japan. The Kansai style evolved from pancake-like street foods of the 1930s. Hiroshima developed its layered style independently after World War II. The two styles remain a point of fierce regional pride.
Okonomiyaki (okonomi = what you like, yaki = grilled) is a Japanese savoury pancake — a thick, sizzling disc of shredded cabbage and batter, loaded with toppings, finished with okonomiyaki sauce, Japanese mayonnaise, dried bonito flakes, and aonori. The two main styles — Osaka (Kansai) and Hiroshima — differ fundamentally: Osaka mixes everything into the batter; Hiroshima layers the components separately. Both are correct, both are great.
- Korean pajeon (scallion pancake — thinner, more egg-forward, but the same flour-egg-vegetable pancake tradition); Vietnamese banh xeo (sizzling rice-flour pancake with pork and shrimp — the Southeast Asian parallel); Chinese jianbing (street crepe with egg and condiments — the Beijing version of the filled savoury pancake).
Cold Asahi Super Dry or Sapporo lager — okonomiyaki is a casual, communal dish. The clean lager and the sizzling pancake is the quintessential Osaka casual dining experience. Kirin Lemon (a Japanese soft drink) is the non-alcoholic companion.