OKONOMIYAKI

By Thomas
 OKONOMIYAKI HISTORY
In the Edo period a dessert was called “Funoyaki” a normal pancake with miso paste and
sugar and was served at Buddhist Ceremonies, in 1930’s there was a new pancake in Osaka
called “Okonomiyaki” Four Years passed, there was the second world war and okonomiyaki
got famous at that year because the people in japan have little money so they cannot afford
rice but okonomiyaki was cheap and affordable in that time, in the last years of world war 2
Hiroshima made their own kind of okonomiyaki called “Hiroshimayaki” or “Hiroshima
Okonomiyaki” And America launched the bomb in Nagasaki and Hiroshima, until today
okonomiyaki shops still sell near crowded areas.
OKONOMIYAKI DFFERENCES
Osaka Hiroshima
Mixed Together Layers
Bacon pork belly
Seaweed Crushed Seaweed
Katsuobushi Crushed Katsuobushi
 Osaka Okonomiyaki Hiroshimayaki Modanyaki
Monjayaki

Negiyaki
KINDS OF OKONOMIYAKI
Osaka Okonomiyaki
Hiroshimayaki
Modanyaki
Monjayaki
Negiyaki
Funoyaki
 TIMELINE

Edo Period
WW2
1603-1868
1939-1945
Hiroshimayaki 1945 Present Future
Okonomiyaki 1930’s
HOW DID MAYO CAME TO
JAPAN
It was introduced by Mr. Toichiro Nakashima, America made mayo with the whole
egg while toichiro put only egg yolks and doubled them so Japanese mayo is more
yellow than American mayo.

American
Japanese
mayo
mayo
American mayo is more
More yellow because use only
white than Japanese mayo
egg yolks and doubled the yolk.
cause they put the whole
egg
 ECONOMICS IN WW2
Japan’s economics recover because they loss the USA’s Payment for the army’s obitaining
goods and continue increasing, in 1956 Japan’s economic increase so they have a success
economic recovery.
ALL PURPOSE FLOUR
Nutrition: Sodium 2 mg, Potassium 107 mg, Carbohydrate 76g, fiber 2.7 g,
Sugar 0.3 g, Protein 10 g, Fat 1 g, its best is muffins, cakes, pancakes,
pasta, bread, cookie, because if we compare whole wheat flour cookie and all
purpose flour’s cookie is more softer than whole wheat one’s cause whole
wheat flour has more protein than all purpose flour.
WHOLE WHEAT FLOUR
Nutrition:Calories 340, Protein 13.2 gram, Carbs 72 gram, Sugar 0.4 gram,
Fiber 10.7 gram, Fat 2.5 gram, the wheat flour is moree hard than bread flour
and cake flour cause the protein is very very hard.
BREAD FLOUR
Nutrition:Calories 455, Carbohydrates 95.3 g, Protein 12.91 g, Fat 1.22 g, when we
bite a bread its softer than biting a whole wheat flour cookie because whole
wheat flour it have more protein that bread flour.
CAKE FLOUR
Nutritions:Fat 1.2g, Sodium 2.7mg, Potassium 144mg, Carbohydrates 107g,
Calories 496, Protein 8-5g,its softer than bread flour because the protein is
lesser than bread flour’s protein.
 HOW THE PROTEIN AFFECT
FLOUR
In the flour there is two types of protein glutenin & gliadin. The glutenin’s job is to stick the flours
together while baking a bread and helps the bread get bigger and the gliadin’s job to make the bread
stretch while massaging the bread.
OKONOMIYAKI SOMTUM
INGREDIENTS
Batter
Egg 1 piece
Tomato 10g
Salt 2g
Dried shrimp 5g
All Purpose Flour 50g
Water 70g
Papaya 100g
Som Tum Sauce
Fish Sauce ¼ tsp
Palm Sugar 2 tsp
Lime 1 piece
Topping
Peanuts 10g
Salted egg half piece
OKONOMIYAKI
SOM TUM
I made this because I want to make my own
innovation + thai version of okonomiyaki so I
started to replace the okonomiyaki ingredient with
som tum ingredient I replace cabbage with green
papaya and replace bacon with salted egg and I
replace okonomi sauce with som tum sauce with
peanut as and topping, a okonomiyaki shop named
Kyoto Yoshino inspired me because they have a
menu corn okonomiyaki, in that time I think I want
to make my own okonomiyaki style.