The History of Okonomi Sauce: From Vinegar to Sauce

The history of sauce dates back nearly 100 years before Okonomi Sauce was created. In the mid-19th century, Worcestershire sauce was born in Worcester, England. It was introduced to Japan in the early Meiji era, when imported goods were still rare. Western-style dishes topped with sauce quickly gained popularity, and as Japan moved into the Taisho era, this food culture spread among the general public, increasing the demand for sauce.
In 1922, our company was founded as Sasaki Shoten, a wholesale and retail shop for sake and soy sauce in Yokogawa, Hiroshima. At the shop, we blended different types of soy sauce and sake to match each customer’s preference. This hands-on approach became the foundation of our craftsmanship.
Building on this expertise, we began producing brewed vinegar in 1938. Using high-quality natural water from Hiroshima, we refined our process to create a rich, natural flavor. The result was “Otafuku Vinegar,” created with a simple wish to bring happiness to as many people as possible through food.

In 1945, the atomic bombing of Hiroshima destroyed both our store and home. As the city began to rebuild after the war, we resumed vinegar production in 1946 by borrowing a sake brewery in Gion, Hiroshima.
In 1949, believing that the era of Western cuisine was on the rise, we began developing Worcestershire sauce. Creating sauce from scratch was a labor-intensive process. Spices were sourced from Osaka, vegetables were carefully processed into purée by hand, and the sauce had to be constantly stirred to prevent burning.
After nearly a year of effort, Otafuku Worcestershire Sauce was launched in 1950.

Although our Worcestershire sauce was introduced to the market, it was difficult to gain traction as a new brand. To share our flavor directly, we began visiting food stalls and restaurants.
That’s when we encountered okonomiyaki shops.
While visiting each shop, we heard a common concern: “Thin Worcestershire sauce runs off the hot griddle.” This insight led us to develop a sauce specifically for okonomiyaki.
After continuous trial and error, Okonomi Sauce was born in 1952.

The defining feature of Okonomi Sauce is its thickness. 
One key innovation came from something once discarded: “ori” (sediment). During the production of Worcestershire sauce, vegetable and fruit pulp, along with spices, naturally settle at the bottom. This nutrient-rich sediment, full of flavor and depth, became the inspiration.
By incorporating this “ori” into the sauce, we created a thicker consistency that clings perfectly to okonomiyaki without running off. The result was a sauce with a rich sweetness and mild, well-rounded flavor from fruits and vegetables.
At a time when thin Worcestershire sauce was the standard, people initially reacted with surprise: “This thick sauce looks unusual.” “Is it really good?”
But over time, its unique texture and flavor—perfectly suited for okonomiyaki—gained recognition and appreciation.