But if these popular Japanese foods are “Western-style”, what is traditional Japanese cuisine?
Washoku (translated to “food from Japan”) is as much a philosophy as it is a culinary tradition. Washoku places heavy emphasis on seasonal ingredients, balance with nature and gratitude for the people and things that made the meal possible. According to Tsukiji Cooking, washoku comes in many forms but its foundation is based on the principle of ichiju-sansai or “one soup, three dishes”. Rice, pickled veggies, a bowl of soup and three dishes which may contain veggies or fish are the basic form of washoku. The idea is that the dishes are chosen in harmony with nature and the body's nutritional needs.
You might notice that meat is missing from this description; meat was first banned in Japan in 675 A.D. due to the growing practice of Buddhism and remained off-limits with few exceptions until late in the 19th century. But even before this time, Japan had mostly relied on fish and veggies for its protein sources. Wild deer and boar were sometimes consumed but with precious little space on the island, Japan didn't actively engage in raising livestock for food as much as other nations did.
The term “washoku” came about in the late 19th century as a way to differentiate traditional Japanese cuisine from the dishes that were being introduced and influenced by outside nations. Since Japan had been virtually secluded from the rest of the world before this point, it had developed a distinct culinary tradition for itself. As foreign influences changed the landscape of Japanese food, care was taken to note which foods were influenced by the outside world and which were not.
Today, many types of washoku are found all over, from casual to extremely formal. Sushi, udon, tofu and tsukemono are all delicious examples of washoku. Kaiseki is an elevated form of washoku served at banquets and restaurants in a formal manner and can be quite expensive. Traditional kaiseki dishes are created with seasonal ingredients from the local area, so one restaurant's offerings might be quite different from another in a far-away region.
Alright, back to yoshoku.
As we mentioned before, yoshoku has the connotation of food that is very much Japanese with varying levels of foreign influences, although not every food called "yoshoku" is inspired by the West; plenty of Chinese, Korean, Indian and other influences have inspired delicious examples of yoshoku. Yoshoku is probably best identified as “fusion” food. Ramen noodles, goyza, korokke and even tonkatsu are all examples of dishes that have been adapted from their original form to include Japanese ingredients, tastes and textures.
After the Meiji Restoration began in 1868, Japan experienced a surge of influence from other countries and along with their changing tastes, Japan's culinary traditions began to adapt as well. Favorites such as croquettes and cutlets began making their way to Japan, eventually transforming into korokke and katsu. Konamon, wheat flour-based foods, sprang up and became beloved dishes such as okonomiyaki and takoyaki.
You can find all kinds of yoshoku in Japan and all over the world, and the process of adaptation continues to expand; omurice, okonomiyaki and katsu sandwiches have become particularly popular as of late, and are being re-influenced by the culinary traditions they were originally inspired by, as well as the new cuisines that embrace them. You can now find Mexicoyaki with jalapenos, queso and cilantro, or bahn bao dipped in sushi sauce.
The concept of yoshoku and Japanese food around the world is constantly evolving and the results are both creative and delicious. With all this information in mind, we'll ask you to think about our question once again: what's your favorite Japanese food?
The lotus or water lily is a common motif in many Asian cultures, including China, Japan and India. Revered for its beauty, it is also thought to have medicinal uses as well. However, you might be surprised to find that the stem (often called the root of the plant) of the lotus is not only delicious, but is extremely versatile and can be deep-fried, boiled, steamed, or added to a soup or stir-fry. The root has a crunchy, starchy texture that softens when cooked and when it’s cut horizontally, the distinctly-shaped slices resemble the wheels of a wagon.
Lotus roots are in season during the fall, but may be available year-round depending on where you live. Often your local Asian grocery foods store is the best bet for finding the root.
You may be used to seeing this word at your favorite ice cream store or tea shop, but to many people, taro is still a mysterious ingredient used to make things purple.
Taro grows all over the world and comes in many different varieties, but the kind you may be familiar with is the purple variety often found in Southeast Asia. The taste of taro is often described as mild and “nutty”, making it a versatile ingredient that is popular in both sweet and savory dishes. Japanese taro is is known as satoimo and is similar to the lotus root in appearance and texture (minus the striking wheel pattern, of course), although satoimo is thought to be somewhat slimy in texture.
Credit: Namazu-tron under CC BY-SA 3.0, from Wikimedia Commons
Daikon (literally, "big root") are in more places than you think; they taste delicious marinated in namasu vinegar and make an excellent garnish for salads and sashimi. But daikon radishes are also used in a variety of culinary traditions all over Asia. Daikon itself has a very mild flavor, so it's often pickled or brined to give it a strong taste. In Japan, daikon is a popular ingredient in oden, a one-pot dish where ingredients are cooked in a broth.
In North America, these roots are often known as "icicle radishes" and are not usually grown for food. Instead, they're often grown in the wintertime to prevent soil erosion since their long roots are excellent at bringing nutrients deep down in the soil up to the upper layers.
Nagaimo is an admittedly funny-looking tuber, often called yamaimo or "mountain potato", although this can also refer to a distinct species of yam. Nagaimo is another root veggie and like taro, direct contact with the skin can make you feel itchy. Unlike taro, however, this starchy tuber breaks down into a liquid-y substance (called tororo in Japanese) when grated, making it a perfect binding agent for batter dishes such as - you guess it - okonomiyaki!
Nagaimo is also great for stir-fry or chopped up raw and used in a salad; the crispy, starchy texture adds a nice crunch! Nagaimo is also delicious when topped with a nice ponzu or soy sauce to bring out its rich umami flavor.
Kabocha, like most of the veggies on this list, isn't quite what most people think it is. Kabocha is often called a Japanese pumpkin, but it's actually a squash that more looks and tastes more like a sweet potato. Also like many of the veggies on this list, kabocha typically is a fall/winter vegetable but is often grown year-round in some locations.
Kabocha is used in a variety of traditional Japanese dishes such as soups, stir-frys, hotpots and okonomiyaki and is given the tempura treatment. One popular dish is kabocha no nimono or kabocha simmered in broth. The veggie's firm, fiber-packed texture means it can hold up to a variety of cooking techniques such as baking, grating, roasting, pan-frying, pickling and just about any other method you'd like to try. Although kabocha has a deceptively sweet flavor, it's packed with a plethora of nutrients like vitamin A, meaning you don't have to feel guilty about indulging.
This petite pancake has got to be the most gourmet version of okonomiyaki we've ever tried. PABU's "Monterey Squid Okonomiyaki" is comprised of a thick cabbage cake, chewy squid bites and tender porkbelly strips topped with okonomi sauce, tart ginger, spicy wasabi mayonnaise, bonito flakes, aonori and a sunny-side-up egg with a bright yolk.
Kui Shin Bo has two locations in San Francisco; one in the Peace Plaza of Japantown and one on Lombard Street, the "crookedest street in the world." Here you'll find large pancakes featuring a variety of veggies such as carrots, corn, mushrooms, cabbage, ginger and zuchini and either pork, chicken, beef, seafood or tofu as a protein
Nestled inside the Japantown Peace Plaza, you'll find Mifune Don offering a large pork and egg okonomiyaki on its menu. Of all the okonomiyaki we tried, this one tasted the most like okonomiyaki you'd find in a street vendor stall. Okonomi sauce, mayo, aonori flakes and pickled ginger round out the traditional Kansai-style pancake and made it one of the most recognizable dishes in town.
So named because it sits on the bridge between the two buildings that make up the Miyako Mall, On The Bridge features a wholely unique take on okonomiyaki - as a literal pizza. Cheese, okonomi sauce, mayonnaise, green onion and pickled ginger all sit atop a soft, chewy pizza crust. The cacophony of ingredients is a bit startling when you first taste them, but they soon settle into a harmonious medley of savory flavors.
Just a few steps away from On the Bridge, Izumiya offers two types of okonomiyaki on its menu - traditional Kansai style and modanyaki. The Kansai-style okonomiyaki is your friendly neighborhood cabbage and carrot pancake topped with okonomi sauce and mayo, bonito and aonori. The modanyaki is similar to Hiroshima-style with its oodles of noodles and egg. More unique ingredients include corn, carrots, chicken and a hint of horseradish.
You may wait a little longer at this trendy izakaya for your okonomiyaki to cook, but the thick cake and sunny-side-up egg make it worth the wait. Carrots, onion, zucchini strips and bits of pork belly are all baked into a large pancake and smothered with okonomi sauce, mayo and bonito flakes and then graced with golden, runny yolk on top.
Fancy a late night bite? New Oyaji has you covered - if you're not looking to eat a full pancake, they have crispy, deep-fried okonomiyaki triangles on a stick so you don't have to bother with chopsticks or a fork. The bites are small and covered in okonomi sauce, mayo and bonito with a generous helping of cabbage and ginger on the side.
If you're looking to get your kimchi fix, look no further than Namu Gaji's take on okonomiyaki. Served hot off the grill in a large skillet, this deep-dish version of Japanese pancakes has kimchi-infused cabbage, with green onions, bonito flakes, sauce and mayo piled on top. You can also choose to add one or two sunny-side-up eggs as an additional option.
Check in with Izakaya Roku for a traditional Kansai-style pancake, even late at night. The small cake comes topped with all the usual standards of ginger, sauce, mayo and bonito, and includes pork belly and octopus bites as its protein.
Come to Izakaya Yoki for a seafood medley worthy of the Bay Area. This large, flat pancake incorporates shrimp slices and octopus bites as well as egg, onion, sauce, mayo, and a heaping helping of bonito flakes.
If you thought the name sounded familiar, you were right. Namu Gaji has a booth at the Ferry Building farmer's market. From 10am - 2pm on Thursdays and 8am - 2pm on Saturdays, you find visit their pop-up table and try a miniature version of their kimchi-infused okonomiyaki. This pancake is chewier and more similar to American flapjacks in texture than their mainstay restaurant's cake, but it has the same traditional toppings. Add extras like egg for an additional price.
Another contender in our kimchi okonomiyaki lineup, Kazan's pancake is also oozing with cheese, which makes for a strange yet pleasing combination.This pancake comes with egg, bonito flakes, sauce, mayo and a deeply crispy (due to the cheese?) bottom crust.
Genki Ramen offers a plethora of options for okonomiyaki, including beef, veggie, seafood and chicken. Their fluffy cakes are served with cabbage, carrots, onion, aonori, mayo, okonomi sauce and thinly-shaved bonito flakes.
This cozy Beatles-themed izakaya will have you literally rubbing elbows with other music lovers. Their okonomiyaki takes a bit of time to come out of the kitchen, but you'll be treated with a crispy cabbage pancake grilled with ginger, onion, carrots, ground beef, okonomi sauce, mayo and aonori on top.
Tucked away in Silicon Valley, you'll find Bushido, a trendy izakaya that offers both Kansai and Hiroshima-style okonomiyaki, as well as a variety of sauces and toppings. The Hiroshima-style okonomiyaki looks deceptively like Kansai-style but has the noodles and egg baked inside. You can choose between traditional okonomiyaki sauce or their shiodare, a soybean oil flavored with lemon, salt and green onions.
Dan's unique okonomiyaki omits the pancake entirely and goes full omelet. Bean sprouts, pot-roast style beef, mushrooms, carrots, onions and cabbage are all baked into an eggy shell and topped with okonomi sauce and mayo. This okonomiyaki feels less heavy than its floury siblings but you'll still feel satisfied afterward.
Fugetsu is a well-known okonomiyaki restaurant chain with over 70 locations in Japan, and their first restaurant in the USA just happens to be right here in the Bay Area. During lunchtime they offer three varieties of okonomiyaki, but you can find up to 10 different varieties at dinner. Their okonomiyaki is served already cooked and placed on a mini teppan built right into your table. Okonomiyaki varieties include pork, seafood, kimchi and the dangerously cheesy cheetama pork modan.
Kenta Ramen offers four varieties of Kansai-style okonomiyaki; two vegetarian and two with meat. They even have a pumpkin and corn version of okonomiyaki, which is perfect for getting into the fall spirit. Generous helpings of bonito flakes, okonomi sauce, mayo and aonori round out the savory dish.
Mori Kitchen is perhaps best known for their 5 lb. Ramen Challenge, but their okonomiyaki is noteworthy as well. The flat, deep-fried pancake tastes slightly sweet like cornbread and is topped with savory morsels of bacon, okonomi sauce, aonori, mayo and a generous helping of bonito flakes.
Just in time for fall, we found another restaurant serving pumpkin okonomiyaki! Majikku Ramen offers several varieties of okonomiyaki and modanyaki, including beef, seafood and vegetarian (pumpkin). Modanyaki includes a fried egg on top and pan-fried noodles.Okonomi sauce, ginger, nori and mayo accompany a large stack of bonito to round out the pancake.
Did we miss your favorite restaurant? As always, if you'd like to recommend a restaurant that serves okonomiyaki, comment below or send us an email at info@otafukufoods.com!
]]>Tsukimi, or Otsukimi, is a moon-viewing festival celebrated on two different occasions every year. The full moon is usually viewed on the 15th day of the 8th month, according to the Japanese lunar calendar, and the waxing moon is viewed on the 13th day of the ninth month. These dates correlate to different days of the Gregorian calendar, depending on the year. The festival began during Japan's Heian period and ancient observers would often recite poetry while viewing the moon at its biggest and brightest.
An important part of the festival is the tale of the Old Man of the Moon and the Rabbit. According to legend, the Old Man of the Moon looked down on the earth and watched the world sleeping night after night. He became especially curious about a monkey, a fox and a rabbit that all lived together as friends. One night, the Old Man came down to earth one day disguised as a beggar to test the animal friends' kindness. He approached them as they warmed themselves around a bonfire and asked them if they would give him some food. The monkey provided the Old Man with many fruits and berries, while the fox used its cunning to catch the Old Man a fish. But the rabbit, who had nothing but himself to offer, prepared to jump into the fire so that the Old Man might eat him. Before he could do so, the Old Man took off his disguise and revealed his true self. To repay the rabbit for his generosity, he took the rabbit back with him to live on the moon.
Around Tsukimi, you'll see a lot of rabbit-themed decorations to go along with the story. There are also special foods served around this time, such as tsukimi dango, noodles topped with egg and mooncakes. Seasonal foods such as kabocha (pumpkin) and taro (a type of potato) are also served around this time. People often visit shrines (which hold parades and plays), decorate their roofs with pampas grass, and go chestnut picking. Tsukimi is a fun and busy celebration in Japan.
Much like the cherry blossom viewing celebrations in the spring, a popular autumn activity in Japan is viewing the changing colors of the leaves. Japan is famous for its four seasons and you can find some of the most radiant autumn views in the world here.
Places like Furano, Ibaraki, Lake Kawaguchi and Kiyomizudera Temple are all popular spots to view the vibrant colors of the leaves.
Jidai Matsuri is a festival that dates back all the way to 1895. The "Festival of Ages" was created to celebrate the founding of Kyoto, the ancient capital of Japan before it was moved to Tokyo. The festival takes place on October 22 and features a two-hour long parade of people dressed in historical costume, particularly from the Heian period (794-1185 AD). The parade starts at the Imperial Palace and culminates at the Heian Shrine. Both the shrine and the Jidai Matsuri were created in the same year as a way to celebrate the culture and significance of Kyoto.
November 3 is Japan's day to celebrate Japanese achievements in the arts, sciences and culture. Parades and art exhibitions are a large part of the day's celebration, as are visits to museums and science centers. Students and professionals also debut new projects and discoveries on November 3 as well.
One of the most important events of Culture Day is the presentation of the Order of Culture award by the Imperial Family of Japan. This prestigious award ceremony is attended by many members of the academic and professional community and each year one member or group is inducted into the Order of Culture for their contributions to the fields of science, arts or culture.
The day is also celebrated throughout Japan by individual cities and regions which hold parades and festivals celebrating their unique historical cultures and contributions to Japan.
Tori No Ichi takes place in November on days associated with the rooster in the Chinese zodiac. On these auspicious days, vendors sell ornately decorated bamboo rakes to be displayed during New Year's celebrations a few months later. Tori No Ichi is sometimes called the Rooster Rake Festival in English. Vendors not only sell rakes but also festival foods as well, and the event has a fun, festive atmosphere. Rake vendors and purchasers will engage in spirited negotiations over the price of rakes, and when an agreement is reached, they will clap their hands in a traditional rhythm called tejime to celebrate the closing of the sale.
The rakes are thought to be symbols of good luck, and are covered in almost every Japanese symbol of fortune imaginable, including maneki neko and, of course, Otafuku masks.
How do you celebrate the fall season? Let us know in the comments below!
]]>The beauty of okonomiyaki is that whatever works best for you, works best for the pancake. If you have time and courage to grate up a nagaimo (mountain yam), great! If you’re pressed for time or just don't want to get that complex, okonomiyaki flour is a great time-saving alternative.
Okonomiyaki flour is made of unbleached wheat and soy flours, leavening and spices such as kelp for flavor. It’s designed to rise naturally on its own, meaning you don’t need to add extra ingredients like nagaimo to get thick, fluffy pancakes. Okonomiyaki flour is designed to make the dish easier and more accessible to a wider range of people who might not have access to many traditional Japanese ingredients.
Using okonomiyaki flour definitely isn’t cheating. There are a million different ways to make okonomiyaki today, from simple okonomiyaki kits to ornate okonomiyaki art. When okonomiyaki took on its modern form after WWII, people made it using whatever ingredients they happened to have on hand. Many people even began running okonomiyaki counters out of their homes as a way to supplement their income after the war. Okonomiyaki was a cheap and filling food that was also easy to make, and it played an important role in Japan’s post-war recovery. There’s no one “correct” way to make okonomiyaki – as long as it brings a smile to your face, you’re carrying on the tradition that generations of people have enjoyed.
At the moment, Otafuku Sauce does not make gluten-free okonomiyaki flour. However, we are very aware of the need for gluten-free alternatives that everyone can enjoy. We recommend using rice flour mixed with nagaimo. If you can’t find mountain yam, use eggs as a thickening agent.
Stay tuned, because we love our gluten-free customers and are constantly working on more inclusive ingredient options in our products!
]]>Basic Okonomiyaki dish
Today, okonomiyaki is becoming popular across the globe because it is easy to customize to regional tastes with local ingredients. Popular non-traditional toppings include cheese, pesto, salami, jalapenos, olives, chili sauce, and hummus. Okonomiyaki can accommodate dietary restrictions due to allergies or religious practices.
Fruits and vegetables are the main ingredients in Okonomiyaki
Currently, Otafuku Foods is working to produce sauces that can be enjoyed by everyone. Our sauces are gluten-free, vegetarian, and contain no artificial colors or flavors. Our location in Malaysia is working to produce sauces that are made according to halal requirements, and we hope to soon certify several of our sauces as kosher.
Kansai-style Okonomiyaki
Osaka and Hiroshima are both known for their unique styles of okonomiyaki. Osaka-style or Kansai-style blends the ingredients into a batter much like a cake mix and fries everything on the grill at the same time.
Hiroshima-style Okonomiyaki with yakisoba noodles
Hiroshima-style adds the okonomiyaki ingredients in layers, much like a pizza. Starting with the flour batter as a base, grilled yakisoba noodles and heaps of cabbage are piled on and flattened before adding the other ingredients. Both styles finish with a generous coating of okonomiyaki sauce, Aonori flakes, and sometimes Japanese mayonnaise.
Our founder, Seiichi Sasaki, was a vinegar and soy sauce retailer who noticed that okonomiyaki restauranteurs were unhappy with the Worcestershire sauce because it was thin and ran down to the bottom of the grill instead of sitting on the pancake. He began experimenting with sauce formulas and in 1952, he produced a thicker sauce that became the standard for okonomiyaki.
Photo : The Sasaki family in front of their vinegar and soy sauce store, Sasaki Shoten
Otafuku is a popular figure in Japanese folk tales. Often depicted with large cheeks and a joyful smile, her name translates to “much good fortune” or “plenty of happiness”. She’s known as a goddess of mirth in the Shinto religion, and is often seen with Hyottoko, a god of wind or Fukusuke, a male counterpart who also represents happiness and good luck.
A Japanese legend tells of how the sun goddess, Amaterasu Omikami, became angry with her brother and hid away in a heavenly cave, plunging the world into darkness and disorder. The other gods came together to discuss how to bring the sun back into the world. According to Amy Katoh’s retelling of the story, the gods hung a mirror on a sacred tree and one of the goddesses, Ame no Uzume no Mikoto, performed a humorous dance that caused all the gods to laugh loudly. When Amaterasu Omikami became curious and peeked out of the cave, she was dazzled by her reflection in the mirror and came out of the cave. The gods were able to pull her back into the world while another god placed a sacred rope across the entrance of the cave so that she could not hide her light again. Japanese sacred dance, or kagura, is said to be inspired by Ame no Uzume’s dance.
Otafuku is often associated with Ame no Uzume no Mikoto and are sometimes mentioned interchangeably. Both goddesses are known for their light-hearted joyfulness. There is one main striking distinction between the two: Ame no Uzume is described as beautiful and graceful, while Otafuku is often depicted as plain or even ugly. There is debate about whether or not Otafuku is meant to be beautiful. Some sources say her round features are exaggerations of the beauty ideals that existed when Otafuku masks were first created for performances.
LACMA [Public domain], via Wikimedia Commons
Otafuku masks are known by several names, depending on the area in which the masks were made. A few of her other names are Ofuku, Otan, Otayan, Oto or Otohime, but the most popular alternate name is Okame.
Okame means ‘turtle’, a symbol of longevity and wisdom in Japan. Okame is associated with the Senbon Shakado temple in Kyoto and you can find a large statue of her sitting underneath a red umbrella at the temple. The legend of Okame says that when her husband was constructing the temple in 1227, he accidentally cut the main pillar of the building too short. In despair, Okame’s husband asked for her guidance and she prayed that a solution would be revealed. Her advice allowed her husband to salvage the temple’s construction and in gratitude, she dedicated herself to the gods.
By Tōshūsai Sharaku (The Art Institute of Chicago) [Public domain], via Wikimedia Commons
Both Otafuku and Hyottoko are portrayed as stock characters in kyogen, or Japanese comic theater. Kyogen is a comedic style of theater often inserted between acts in Noh performances to give the audience a break from the serious subject material of the Noh play and allow the audience an opportunity to laugh. Kyogen literally means “deviant words” or “mad words” and is often compared to Italian Commedia dell’arte as both forms of theater feature stock characters portrayed by actors in corresponding masks.
Otafuku is also seen in kagura, or Japanese sacred dances performed during holidays and religious rituals.
Unknown [Public domain], via Wikimedia Commons
Today, the masks are featured in dances and festivals throughout Japan. It’s common to see a funny-faced woman dancing exuberantly in a local matsuri performance. Otafuku’s image is used on everything from charms and amulets to tapestries, plates, cups and even sushi.
In 1975, our company changed its name from Sasaki Shouten to Otafuku Foods, Ltd. In the hopes that Otafuku’s joy and humility would be reflected in everything we do as a company. In our office hangs a plaque that reads:
“Your Smile Is Our Everything.
The company name is modeled after a woman named Otafuku, whose name literally translates as “plenty of happiness”. She was not known for her beauty, but she was always depicted with a smile on her face. Her low nose implies humility and her mouth is small to show that she does not waste her words. Otafuku’s demeanor shows that hers is an inward beauty. Just as Otafuku always has an expression of joy on her face, we hope to provide good service with a smile.”
]]>Takoyaki is thought to be invented by an Osaka street vendor named Tomekichi Endo in 1935. Endo sold choboyaki, an earlier version of takoyaki that used similar ingredients but had a flattened shape. Inspired by akashiyaki or tamagoyaki, an eggy octopus dumpling meant for dipping in broth, Endo began experimenting with ingredients and created the modern takoyaki as we know it.
Another theory of how modern takoyaki came to be is that the popular descendant of choboyaki, radioyaki (ラジオ焼き), evolved into takoyaki when a traveler from Akashi (the town where akashiyaki originated) told a radioyaki vendor that octopus was more popular in Akashi than the cuts of marinated meat used in radioyaki. The addition of octopus turned out to be far more popular than either choboyaki or radioyaki and transformed the dish into the modern-day takoyaki.
Takoyaki stands out in Japanese cuisine particularly because it is made with wheat batter. Other wheat-based dishes popular in Japan include okonomiyaki and yakisoba, which are also popular street food dishes cooked on a grill. These dishes are particularly significant because Japan’s culinary traditions did not widely include wheat until it was introduced by outside influences, particularly Western nations.
Wheat is believed to have come to Japan in the Nara period (710-748 AD), and was used to create udon and other types of noodles, as well as batter for dumplings; however, rice remained the staple grain in Japan. In recent history, the rise in the use of wheat flour is largely due to rice shortages during times of natural disaster or reconstruction, such as the Tokyo Earthquake of 1923 and after WWII when merikan-ko or "American flour" became inexpensive and widely available.
Rather than recreating Western foods such as griddle cakes or biscuits, Japanese cooks used wheat flour to create inventive dishes that were unmistakably Japanese in style and flavor and improved upon these dishes by borrowing from regional traditions around Japan.
Takoyaki is best-known as a treat sold in food stalls at summer festivals, especially in Osaka, but it is also made in many homes and sold in restaurants and supermarkets around the world. Takoyaki is especially popular on the West Coast of the United States where many Japanese restaurants offer it as an appetizer.
Changes in food preferences have led to gluten-free takoyaki becoming increasingly popular. Vegan and vegetarian options are also gaining in popularity.
Delicious both hot and cold, takoyaki makes a great snack to eat on the go or with friends.
Want to make your own takoyaki? Check out our easy recipe here!
]]>You’ve surely heard about how pesticides, climate change and trapping have led to the decline of bee populations and even one North American bee being placed on the list of endangered species. If you've ever had a negative encounter with a bee that might not seem like such a bad thing, but bees are responsible for pollinating the plants we depend upon for food products and livestock feed. Without the bees, some of our favorite foods would skyrocket in cost or become non-existent. Creating a Bee Hotel is a great way to assist the local bee population. Just make sure you put it somewhere out of the way where you won't routinely encounter the bees.
You'll get extra benefits from planting pollinator-friendly plants next to your Bee Hotel. Herbs like sage, lavender and rosemary are on this list, as well as blueberries, strawberries and onions. You'll save cash on groceries, have fresh produce on hand and lend a helping hand to the bees. Win, win, win!
Photo credit: Bruno Passos
This is a particularly hard problem to tackle if you eat out a lot. Ever since the 1980s, restaurants have been doling out larger portions that have led to both overeating and food waste. If you're trying to be good about sticking to your diet, it can be tempting to leave that food on the table, but simply asking for a doggy bag to take with you is a step that many people don't actually take. Dividing your meal into two portions is a great way to cut the cost per serving and eat a more reasonable portion size. Reduce landfill waste (see below) by bringing your own reusable container or bento box. Another alternative is to split a plate with a friend if you can both decide on what you'd like to order. Though you won't have lunch for the next day, this can be a convenient way to make eating out more affordable and ensure that most, if not all, the food is eaten.
A lot of us diligently go to the grocery store and buy a bunch of food we think will make us healthier and save us money - but never actually cook it. A lot of fruits and veggies go bad in the fridge because we promise ourselves we'll stop eating out so much and then cave once our friends invite us out or we order in because we're too tired to cook. Making one day out of the week your "meal prep" day and creating ready-to-eat dishes that you can pop in the oven is a great way to actually use your ingredients. Plus, it's easier to invite people over for dinner when you know you won't have to entertain them while trying to cook. Making dinners a part of your social routine is a great way to control the portions you eat and the ingredients you use. Plus, it means you'll score some free dinner when your friends invite you over to their houses.
Photo Credit: Sarah Pflug
Simply put, a municipal solid waste landfill is an area of land designated for holding untreated waste. It's not just soda cans and styrofoam cups that can end up in these landfills; larger items like broken beach chairs, furniture, and certain appliances may end up there as well. Garbage is often dumped into holes, compacted and paved over with dirt, effectively "filling the land" with metal, plastic, food products and other materials. Unfortunately, this method of waste disposal can lead to groundwater pollution.
Many of the items that end up in landfills are disposable packaging. You can drastically cut down on the number of disposable items you use by replacing them with reusable versions, such as cloth shopping bags or thermoses for your morning coffee. Some stores even offer discounts for customers bringing back their reusable containers because this helps them cut costs too. Avoid purchasing single-use items that are not only more expensive but also come individually packaged.
Plastic is inevitable in our world, but being a little more thoughtful with how we consume it can make a big difference for our environment. Save your plastic fast food cups and rinse them out for use at home. If you don't want to drink out of them again, you can always use them as storage containers for small items. The same goes for plastic utensils - you can wash them and stash them in your car, your bag or wherever might be handy for an impromptu meal. And don't throw those extra napkins away - that's like throwing cash down the drain! You never know when you'll need an extra napkin.
Photo Credit: Matthew Henry
Unfortunately, the infrastructure in the United States makes owning a car a near-necessity, especially in rural areas where public transportation or ride-sharing services like Lyft aren't available. Hitching a ride with a friend or coworker (or having someone hitch a ride with you) is a great way to cut down on the often rising cost of gas. A lot of cities often have public shuttles, especially for elderly and disabled members of the community. Biking to work is another great way to save on gas and get in your exercise for the day. Installing a basket for your purse or briefcase, arriving a little extra early to change into your work clothes and packing baby wipes, dry shampoo and extra deodorant can make biking more practical. Just make sure your biking clothes are reflective and that you have reflectors or lights on your bike in case you have to head home after the sun goes down.
If biking and public transportation aren't viable options for you and you don't have anyone to carpool with, you can still reduce your impact by grouping errands together, or "trip chaining". If you normally grocery shop on a Monday but the store is next to the gym you work out on Thursday, consider switching your shopping day. The EPA has additional tips on how to reduce engine emissions while driving.
Lessening your impact on the planet doesn't have to be difficult or drastic, but you will need to consider your habits mindfully and adjust as necessary. It can be easy to get discouraged once you realize just how much pollution is occurring on a daily basis, but don't give up! If we all make small changes to our lifestyle, we'll soon see a big difference in our finances, our communities and our planet.
Photo credit: Nicole de Khors
Got any additional tips for reducing pollution and saving money? Let us know in the comments below!
]]>You've heard about it, seen it - maybe even tasted it. Offer your friends a dollop of "okonomi sauce" or "okonomiyaki sauce" on their pizza or burger and you're bound to get more than a few confused looks. Most people outside of Japan haven't heard of the delicious condiment, though they're unlikely to forget it once they've tasted it. Just what exactly is this mysterious brown sauce?
Okonomi sauce is a descendant of Worcestershire sauce, but it is far sweeter and less salty than its British ancestor. This is because Worcestershire's main ingredient and the source of its powerful umami flavor is anchovies, while okonomi sauce's main ingredient is dates. Worcestershire sauce also uses tamarind, which has a taste that is both sweet and sour, while okonomi sauce uses raisins for a milder flavor. And as we mentioned above, it's much thicker than traditional Worcestershire sauce.
OtaJoy's label lists sugar, white vinegar, molasses, salt, tomato paste, apple, carrot, peach, dates, onions, raisins, mushrooms, garlic, kelp and spices (you didn't think we were going to give away our secrets, now did you?) among other ingredients.
Post-WWII was a time of societal and cultural change in Japan. During the war, rationing, hoarding, and less production in general had led to severe rice and food shortages throughout Japan. After the victory of the Allies, U.S. forces remained in Japan while governmental and economic reform took place and the U.S. government provided wheat flour and lard as a relief measure. People began making cakes out of the flour and whatever ingredients they had at the time.
As the Japanese economy recovered, the cakes continued to be popular and newly available ingredients were added, such as pork belly. The cakes became known as okonomiyaki, or "whatever you like, grilled". Worcestershire sauce, which had been introduced to Japan in the 1800s, was a popular topping because of its savory, umami taste.
Otafuku founder Seiichi Sasaki predicted that western-style food, or yoshoku, would continue to be popular after the war. In 1950, he introduced "Otafuku Worcestershire Sauce" as a topping for okonomiyaki. However, after listening to okonomiyaki vendors complain that Worcestershire sauce was too thin and runny for okonomiyaki, Seiichi began experimenting with a thicker sauce. In 1952, he produced a new product called "Otafuku Okonomi Sauce", specifically for okonomiyaki. Other brands followed suit, including competitor Bull-Dog Sauce, which created its own version of "Vegetable Fruit Sauce" in 1966.
Okonomi sauce goes great on everything! Not just limited to okonomiyaki, okonomi sauce is great on burgers and steak, as a dip for veggies and meats, in soups and as a marinade or stir-fry. Just like BBQ sauce, its sweet, smoky flavor adds an extra element to just about any food you're enjoying. We have several recipes that you can use for inspiration, but don't stop there! Feel free to experiment and come up with your own recipes using OtaJoy okonomi sauce for flavor. See our okonomi sauce recipes here.
Got an idea for a recipe using OtaJoy okonomi sauce? Share it in the comments below!
Okonomiyaki is a hard-to-find treat in the U.S. unless you already know how to make it at home. Fortunately for you, we've scoured SoCal to find the best okonomiyaki restaurants that will deliver the pancake piping hot, right to your table.
Chinchikurin is an okonomiyaki shop specializing in Hiroshima-style okonomiyaki. They are currently participating in Otafuku's mentorship program, which provides assistance to restaurateurs who want to open okonomiyaki restaurants. If you go, you might see a familiar face on the plates and spatulas (hint: it's us). Chinchikurin has its own menu that ranges from traditional to completely modern. Tsukemen and spicy Tantanmen round out the menu to make this a great place for authentic Hiroshima eats.
Full disclosure: Go Squared2 uses Otafuku okonomi sauce for their Kansai-style pancakes. They offer four kinds of meats to go with your pancake: pork, beef, squid, or a combo of meats, but you can go veg as well. Toppings include okonomi sauce, mayo, aonori and dancing bonito flakes, and you can also add green onions, cheese and soba if you'd like. The Torrance location bakes pink ginger slices right into the batter while the Irvine location tops their cakes with a thin fried egg layer, a la Hiroshima-style. The okonomiyaki is full-sized, meaning it can feed two moderately hungry adults or one really hungry person.
If you've ever wondered why okonomiyaki is often called 'Japanese pizza', Hashi has the answer to your question. Unlike the first two restaurants we mentioned, Hashi isn't a dedicated okonomiyaki restaurant so their pancake isn't what you'll find in more traditional shops. Instead, they offer a large, thin-crust okonomiyaki cut into chewy triangular shapes, just like a regular pizza pie. Okonomi sauce, mayo, aonori and finely cut bonito flakes are all drizzled delicately on top, with meat mixed into the batter. If you like Neopolitan-style pizza, you'll love its okonomiyaki cousin.
Similar to Hashi's thin-crust style, Azume serves up their okonomiyaki as a large, flat pancake loaded with toppings. Aonori and bonito flakes feature here, as does the tangy mayo that acts as the main source of flavor instead of traditional okonomi sauce. Inside the pancake, you'll find plenty of cabbage and octopus bites. Spicy pickled ginger on the side rounds out the complex flavor profile for okonomiyaki that's fresh and filling. This dish is only available on the dinner menu.
Similar to Go Squared2, Iccho's fluffy okonomiyaki is loaded with cabbage and topped with okonomi sauce, mayonnaise, aonori and swaying bonito flakes. Pork belly lines the bottom of the cake for a meaty crunch. Unfortunately, Iccho only serves okonomiyaki at dinnertime as an appetizer, but this hearty pancake is filling enough to be a meal by itself.
This chain gets an honorable mention for their "okonomiyaki stick", a long, skinny Kansai-style pancake bar filled with cabbage and covered in okonomi sauce and bonito flakes. While it doesn't have the fancy fixin's you're probably used to on okonomiyaki (meat, mayo, aonori flakes), it does have that familiar grilled cabbage and batter taste. You can find this small bite on their appetizer menu, so order a few if you're really craving okonomiyaki.
Just on the outer edge of Japanese Village Plaza in Little Tokyo, T.O.T. is a small restaurant serving up "Okonomiyaki on a Stick". Two corn dog-style cakes come on tiny wooden sticks, topped with okonomi sauce, mayo and dashi flakes. The okonomiyaki are pretty true to the traditional flavor, but the challenge of eating your cake on a stick is definitely a novelty.
If you find yourself in Little Tokyo at night, stop by Mitsuru on 1st St. for a heaping plate of okonomiyaki. This traditional Kansai-style pancake is enough to feed one hungry person or two somewhat peckish people and is full of egg, cabbage, bacon and shrimp. Sauce and mayo in an intricate design decorate the top, garnished by aonori flakes and ginger strips.
Ebisu's "Ring Yaki" comes with two thick pancakes that taste a little bit like regular pancakes. We weren't able to ask why they called these "ring yaki", but we're guessing from the sheer density of the okonomiyaki that they're cooked in tall ring molds that give them their circular shape. Pork belly, cabbage and ginger strips are baked into the batter and the top layer of egg is smothered in okonomi sauce and mayo. A thick mane of bonito flakes sits on top of it all.
Tucked away in a cozy strip mall, Oba Sushi Izakaya isn't the easiest place to find but once you do, you'll be happy to know that okonomiyaki awaits you - if you can find a seat in the popular eatery. Oba's okonomiyaki is small, meaning you probably won't want to share it, but each of the seven pre-cut pieces is packed with okonomiyaki flavor. Cabbage, batter, bacon, bonito flakes and of course, okonomi sauce, make up the main ingredients in this unfussy dish.
Takuma is a dinner-only izakaya and the okonomiyaki takes about 20 minutes to cook, so be aware if you come in starving. The appetizer-sized pancake is served cut into four triangles, making it easy to share if you're inclined. For the most part, this is your traditional cabbage Kansai-style with pork belly, sauce, aonori and bonito flakes on the top. Slivers of ginger mixed into the batter give it a subtly spicy crunch.
Inside an eclectic restaurant in Koreatown, you can find Kansai okonomiyaki on the izakaya-style menu. Thick and chewy, the pancake contains pork belly, octopus, cabbage and a blend of veggies. Traditional toppings of okonomiyaki sauce, mayonnaise and bonito flakes top the generously-sized dish.
This Japanese/Korean fusion restaurant offers a wide variety of dishes and okonomiyaki happens to be one of them. You'll be treated to a large, pizza-style okonomiyaki stuffed with cabbage and carrots, drizzled with okonomi sauce and mayo and then sprinkled generously with bonito flakes. Your options for protein include traditional pork belly, seafood or half-and-half. Whatever you choose, you'll most likely be saving a few pieces for lunch the next day.
Inside this traditional-looking izakaya you'll find a personal-sized okonomiyaki that comes with its own hera for serving. You can choose from a variety of protein options; squid, shrimp, pork, veggies or a combo are all available. It doesn't get much more traditional than this thick and fluffy Kansai-style pancake topped with mayo, okonomi sauce and ginger.
It's hard to see just how fluffy this pancake is because it's hidden under a mountain of bonito and aonori flakes, but your fork will have a hard time finding the bottom of the plate. Yakitori Ten's okonomiyaki features plenty of seafood such as chunks of octopus and mussels, and mixes things up a little with carrots and crunchy pieces of fried onion. Order one per person - we promise you won't feel like sharing.
Update: Because we've found so many restaurants in the Southland and don't want you to have to scroll forever to read about all of them, we've created individual pages for each region. You can find our updated listing for Los Angeles here and our updated listing for Orange County here. As always, if you'd like to recommend a restaurant that serves okonomiyaki, comment below or send us an email at info@otafukufoods.com!
Note: The content provided in this article ("Content") is for informational purposes only. The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read online.
Several popular diet fads in recent history have emphasized reducing the amounts of carbs consumed on a daily basis, or eliminating them altogether. In fact, “carb” has become a buzz-word for unhealthy, fattening foods that will send you straight to the gym for hours upon consumption. Instead of fearing carbs, it’s important to understand what carbs are and how the body processes them before deciding to remove them from your menu.
Did you know that quinoa, the wonder-child of health foods, is a carb? So is an apple. Your favorite diet soda also contains carbs. Carbs, or carbohydrates, are one of three macronutrients the body needs for normal, healthy functions, according to Livescience.com (the other macronutrients are protein and fats, in case you were wondering). In other words, your body needs those carbs to keep you going throughout the day. Without the proper amount of carbs, you’ll feel low-energy and sluggish.
Carbs get a bad rap because we focus on simple carbs, or monosaccharides, which contain two or fewer sugars and are often found in candy, sodas and other processed foods. These carbs don’t have a lot of nutritional value, but they often have quite a few calories, which means your body is running on low-quality fuel. Simple carbs are digested quickly, meaning they’ll give you a quick boost of energy (such as the famous “sugar high”), but won’t fuel you for very long, and can lead to a “crash” when the energy is depleted.
Polysaccharides, or complex carbs, are often foods that your doctor encourages you to eat, such as beans, vegetables and whole-grains. These carbs have three or more sugars and take time for the body to digest, which gives you energy over the long run. These foods also tend to be high in nutrients and fiber, which are essential to regular functions of the body as well. They also contain fewer calories, meaning the calories they do have are giving you more back for your buck, health-wise.
The answer depends on your health goals and is something you should absolutely discuss with your doctor. Some people have medical reasons to reduce carbs in their diets, while other people do it because they think eliminating carbs will help them lose weight. While carbs make up the majority of regular calorie intake, the amount you need depends on your activity level and should be balanced with fats and proteins for optimal health, according to Fitday. Some people, like athletes, stock up on whole-grain pasta and noodles right before a major event to give them more energy, while healthy simple carbs, such as fruits, should be eaten after physical activity to bring energy levels back up. The most important thing should be making sure your body has adequate nutrition to function properly. A dietician, nutritionist or weight-loss specialist can work with you to determine the number of carbs you should consume throughout the day to meet your fitness and nutritional goals.
We at OtaJoy advocate eating delicious foods in moderation and getting plenty of exercise for optimal health. We’re working hard each day to create products that taste great and keep you going throughout the day.
Sources:
Szalay, Jessie. "What Are Carbohydrates?" LiveScience. TechMedia Network, 25 Aug. 2015. Web. 17 Oct. 2016.
"Balancing Carbohydrate / Protein Intake For Max Energy / Nutrition / Carbs." Balancing Carbohydrate / Protein Intake For Max Energy / Nutrition / Carbs. Ed. Fitday Editor. FitDay, n.d. Web. 17 Oct. 2016.
]]>Poke in its present form has been capturing the hearts and stomachs of consumers for decades in Hawai'i and California, but it's made a big splash in the rest of the US for the past five years - according to an Eater article from 2016, showed that between 2014 - 2016 alone, the number of poke restaurants on discovery app Foursquare doubled. Wherever you live, it's likely you've at least heard of this trendy dish.
The fast-casual style of poke that became popular in the mainland US tastes a lot like deconstructed sushi and is vaguely reminiscent of Chipotle restaurants, offering customers a plethora of options as they move down a long assembly line of toppings. Ingredients can include savory fish flakes or furikake, edamame, seaweed salad, and kimchi. Consumers are often offered a choice of brown rice, white rice or a leafy salad as the base and sauces range from traditional shoyu to house-made mayonnaise concoctions.
But as delicious as this fishy dish is, everyone from fitness boards to Quora is wondering, "Is poke good for me?" The answer, as always: it depends.
Fish such as tuna and salmon are full of nutrients and omega-3 oils, which can help prevent disease and aid in growth and development, especially in children. They're a lean, low-calorie source of protein, which is vital in a healthy diet. They're also delicious! However, before you dive into that poke dish, there are a few things you'll want to keep in mind:
Poke features raw fish, so if you're pregnant, elderly or a constant fish consumer, you will definitely want to take this into consideration. Certain types of tuna are considered high-mercury fish, so checking for advisories about fish caught in your area is always a good idea. Chemicals and pesticides can also make their way through the food chain into the fish you eat, especially if you prefer predatory fish such as swordfish. Additionally, raw fish is also at a higher risk of carrying parasites, so make sure the restaurant preparing your food or the market selling your sushi-grade fish is clean and carries an inspection grade from the Department of Public Health in your area. The FDA has several tips for safe purchasing and preparation of seafood if you prefer to make your own meals.
This all can sound scary, but they key to protecting your health when consuming fish, especially raw fish, is to arm yourself with information. Being aware of your dietary needs, discussing your health and fitness levels with your doctor and knowing which fish you shouldn't eat will go a long way to keeping you safe and healthy.
Another thing to think about is the ingredients you add to your fish. Poke in its original form had hardly more than fish, salt and seaweed, but the options available today look a lot more like deconstructed sushi rolls. If you have any food restrictions it's best to let the restaurant employees know before they start preparing your dish. Shellfish in the form of crab meat is a common additive to poke bowls. Non-creamy sauces are often a better option since they contain fewer calories, but if you're trying to go gluten-free make sure you know which soy-based sauces contain gluten. Often poke restaurants make their own house sauce blends, so don't be afraid to ask what allergens they contain.
One final thing to consider when deciding whether or not to eat poke is sustainability. Protecting the health of the fish populations we eat and the overall health of the ocean ensures that our favorite fish dishes will continue to be available for years to come. The Monterey Bay Aquarium in Monterey, Calif., has a database on their website where you can search for your favorite fish and find alternatives for over-fished species, like some species of tuna.
If consumed mindfully, poke can be a deliciously healthy way to get essential nutrients into your diet. As always, talk to your doctor about any questions or concerns you may have regarding your health.
]]>
Perhaps one of the biggest benefits of eating with friends and family is that it can help you stay alive. A study published by PLOS Medicine Journal found that strong social connections can improve your odds of survival by a whopping 50% - a similar health benefit to quitting smoking and an even greater benefit than losing weight. While the study didn't focus specifically on the participants' eating habits, time spent dining with others can definitely provide opportunities to build stronger social connections.
In addition to living longer, a 2008 study published in Family and Consumer Sciences Research Journal by Brigham Young University found that communal dinners can influence your perception of your workplace. The study also indicated that dinnertime in a family setting kept female employees from feeling increased work-family conflict even while working up to 60 hours a week.
Kids can also gain benefits from eating together. A report produced by the Department of Policy Analysis and Management at Cornell University suggests that children may be 35% less likely to develop an eating disorder, 24% more likely to choose a healthier diet and be 12% less likely to be at an unhealthy weight level if they eat meals with their families. The report suggested that the source of these benefits could be a lower level of depressive symptoms, meaning eating together can help kids combat depression. The report recommends eating together as a family a minimum of three times a week to reap these health benefits.
Singles that live alone or with roommates that they're not particularly close to are not exempt from the need to eat communally, and there are options for those who may lack the built-in connections that a significant other or extended family provides. Apps like Meetup offer opportunities to find local connections for shared hobbies (including eating), while Grouper sets up groups on a mass blind date (again, presumably around the premise of eating together). If you can't rally a group of friends together or don't have particularly strong social connections in the area, FoodFriends lets you see who's near you and down to chow. These apps can be a great way to get to know people long-term and find instant social interaction in the short-term.
No matter what your living situation, sharing meals with family, friends or even strangers can be a great way to improve your health, establish beneficial connections and increase longevity. If this isn't your regular routine, try starting with one meal a week and eventually working your way up. All it takes is a little planning to reap a whole lot of benefits.
]]>You drizzle it on everything - rice, sushi, veggies, the noodle dish you order from your favorite Chinese restaurant, but what is it and what gives it that signature salty flavor?
"Soy sauce" is a catch-all term for a style of sauce that originated in China and spread throughout Asia and eventually to the rest of the world. Many different countries have individual traditions for brewing the sauce, but the most common kind you'll find in the West is a blended Chinese-style, which is thicker and darker than its counterparts.
Soy sauce is made by boiling soybeans and then fermenting them with a mixture of roasted wheat and mold cultures. It is then brewed with either salt brine or coarse salt before being pressed to separate the liquid from the solid by-products and heated to kill off any bacteria.
The fermenting process soy sauce goes through is actually pretty similar to other foods you're familiar with, like bread, beer, and kombucha. Though the idea of eating something with mold cultures sounds unappetizing, research is now indicating that fermented foods are actually really good for you. Different fermenting cultures contribute different flavors to the sauce, but it's usually one of three strains of Aspergillus.
However, some sauces contain high levels of sodium. You should always check with your doctor to see what foods are appropriate for your dietary needs.
Different types of sauce you may run into: