A visit to Hiroshima isn’t complete without a meal of the city’s unique style of okonomiyaki, the savory flour-and-cabbage staple of Japanese cuisine. You’ll find more than two dozen variations on ...

Whenever Kenzo Tsujimoto needs a slice of home, he makes himself a whole pie. Just not the kind filled with cherries or peaches. His is a savory pie - a pizza, if you will - deeply rooted in Japanese ...

To make one seafood okonomiyaki, add to 1 serving of the pancake-cabbage mixture: 3 ounces of shrimp or sea scallops, cut into 1/2-inch pieces, and 2 teaspoons chopped pickled ginger. Cook as directed ...

Okonomiyaki, the ultimate “soul food” of western Japan, is taking off overseas, and perhaps one day will rival sushi and ramen in the foreign popularity stakes. That, at least, is the hope of one ...

How about adding a little Japanese flavor to your omelette? That's the promise of Okonomiyaki! It's a Japanese dish, ...

Combine eggs, flower and water and mix well. Add the cabbage, bean sprouts, ship and mix well. Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture ...

Paul Virant opening a Japanese okonomiyaki restaurant is a bit like if Rick Bayless decided to try his hand at Polish pierogi — both surprising and off brand. Virant made his name as a proud supporter ...

Reporting from HIROSHIMA, Japan — It’s midday on a Thursday and Yoshihiro Ueuchi is preparing to preach some culinary gospel. Szzzzzzz! The hot metal hisses as Ueuchi ladles a simple water-and-flour ...