Hiroshima Okonomiyaki

The foundational stock of Japanese cuisine, extracted from ingredients such as kombu kelp, katsuobushi bonito flakes, niboshi dried sardines, and dried shiitake mushrooms. Dashi underpins the flavor of virtually all Japanese dishes. It led to the scientific discovery of umami as the fifth basic taste by Kikunae Ikeda in 1908, revolutionizing global culinary understanding.

Okonomiyaki originating from Osaka, characterized by mixing all ingredients together before cooking, distinguishing it from Hiroshima's layered style. Its savory flavor profile relies on sauce and aonori powder. Tracing back to Edo-period food stall traditions, it is considered the original okonomiyaki style.

A layered-style okonomiyaki originating from Hiroshima Prefecture. It is made by stacking batter, cabbage, bean sprouts, pork, Chinese noodles, and egg in distinct layers. Developing alongside post-war reconstruction, it has become a nationally recognized icon of Hiroshima's food culture.

Okonomiyaki originating from Osaka, characterized by mixing all ingredients together before cooking, distinguishing it from Hiroshima's layered style. Its savory flavor profile relies on sauce and aonori powder. Tracing back to Edo-period food stall traditions, it is considered the original okonomiyaki style.

A traditional Japanese noodle dish made from buckwheat flour. It became a staple of common people during the Edo period, and the art of hand-making soba continues to be passed down by skilled artisans. Deeply rooted in Japanese daily life, as exemplified by the custom of eating toshikoshi soba on New Year's Eve.

A traditional Japanese noodle dish featuring thick wheat-flour noodles. Regional styles such as Sanuki udon, Inaniwa udon, and Mizusawa udon each have distinct characteristics, with particular emphasis on noodle texture and dashi broth flavor. It is enjoyed as an everyday food across all generations in Japan.

A Japanese savory pancake made by mixing wheat batter with cabbage and various ingredients, then grilling on a hot plate. The Osaka-style mixed version and Hiroshima-style layered version are the two major styles, reflecting regional food cultures. True to its name meaning 'as you like it,' its appeal lies in the freedom to choose your own ingredients.

A collective term for traditional Japanese confections, encompassing diverse types such as nerikiri, yokan, daifuku, and monaka. Characterized by delicate sculptural beauty that expresses the changing seasons, they play an important role in the tea ceremony. Made primarily from sugar, bean paste, and mochi, they are highly regarded both domestically and internationally as edible art.