nntsuzu/KFTT huggingface dataset:
English: The ingredients as toppings: fried squid, raw squid, green onion, raw shrimp, mochi, cheese, Hiroshima oyster (shellfish), kimuchi, garlic, Chinese chive, natto (fermented soybeans), ginger, corn, mayonnaise and so on.
Japanese: トッピングに使われる具材…イカ天、生イカ、ねぎ、生エビ、もち、チーズ、広島カキ(貝)、キムチ、ニンニク、ニラ、納豆、ショウガ、トウモロコシ、マヨネーズetc
English: Some people put cheese or raw green onion in the dough and grill it, but raw green onion is crunchy and has a good flavor and so it is more delicious as a topping.
Japanese: チーズや生ねぎは中に入れて焼く事もあるが、ねぎはシャキシャキした歯ごたえや風味がいいためトッピングにしたほうが美味しい。
English: In the case of Hiroshimafu-okonomiyaki, when you say 'ika' (squid) it refers not to raw squid as in the other regions, but to the snack 'ika furai' (snack of squid coated with bread crumbs) often mixed and cooked.
Japanese: 広島風では「イカ」と言った場合、他の地域と異なり生イカではなく、香ばしさを求めスナック菓子の「イカフライ」を混ぜて調理する場合が多い。
English: Tenkasu of ika furai is used as agedama and tenkasu flavored with the dough blending squid powder and a bit of broken pieces of fried squid are blended and used as agedama.
Japanese: 揚げ玉もイカフライの天かすを用いたり、いか粉を生地に配合して風味を付けた天かすといか天の破片少々を混合したものを用いる。
English: Also in the well-established shops in Mihara City, 'ika furai' which fries noshiika (flattened dried cuttlefish) is often called 'noshiika' to distinguish it from 'nama ika.'
Japanese: また、三原市の老舗においては、のしイカを揚げた「イカフライ」を「のしイカ」と呼称し、「生イカ」と区別する場合も多々見受けられる。
English: After frying noodles for yakisoba or noodles such as udon and so on with a slightly salty taste, they are often incorporated to okonomiyaki and grilled up.
Japanese: 焼きそば用麺又はうどん等の麺を別に薄い塩味で炒めたあと、お好み焼きに合体させて焼きあげることが多い。
English: Except in the Hiroshima region, in order to distinguish the okonomiyaki including these noodles from Kansaifu-okonomiyaki, it is generally called 'hiroshimayaki' (Hiroshima-style savory pancake with various ingredients) but people in Hiroshima never use this word.
Japanese: 広島以外の地域ではこれらの麺入りのお好み焼きを関西風と区別する意味もこめ、総じて「広島焼き」と呼ぶことが多いが、広島人であれば必ずと言っていい程使わない。
English: They call it okonomiyaki simply or Hiroshimafu-okonomiyaki and even if you say hiroshimayaki, they do not understand it at once.
Japanese: 単にお好み焼き、あるいは広島風お好み焼きと呼び、広島焼きと言ってもすぐには通じない。
English: On the contrary, except in Hiroshima, Hiroshimafu-okonomiyaki often refers to the one that literally incorporates the Hiroshima style and where the dough is thick or the one which is similar to 'hiroshimafu-okonomi pizza' (Hiroshima-style savory pancake with various ingredients) and many people in Hiroshima are disappointed.
Japanese: 逆に、広島以外で広島風お好み焼きといえば、字義通り広島風のスタイルを取り入れた生地の厚いタイプ、あるいは「広島風お好みピザ」に近いものであることが多く、広島人の期待は裏切られることが多い。
English: Also, the word 'modanyaki' (thin and flat pancake cooked on a hot plate with pieces of meat, seafood and chopped cabbage) in Kansai style (including soba) does not make sense in Hiroshima at all.
Japanese: また、関西風の「モダン焼き」（そば入り）という言葉も広島ではまず通じない。
English: However, in Mihara City, Hiroshima Prefecture, some shops call Hiroshimafu-okonomiyaki, which includes soba or udon, modanyaki.
Japanese: ただし、広島県内でも三原市ではそばまたはうどん入りの広島風お好み焼きをモダン焼きと呼んでいる店が存在している。
English: The choice between soba (Chinese noodles) and udon depends on individual tastes, but in general soba is thinner and has lower water content and so the texture becomes crisp and fragrant.
Japanese: そば（中華麺）かうどんかの選択は個人の好みによるが、総じてそばの方が細く水分が少ないためパリッとした香ばしい食感になる。
English: Udon has a sticky texture and higher water content and so, if those who are not good at cooking grill it, the finished one tends to be watery.
Japanese: うどんはもちもちした食感に加えて水分も多いため、下手な人間が焼くとべシャッとした仕上がりになりがちである。
English: To put it the other way around, while the one containing soba can be grilled well to some degree by anybody, those who can grill the one containing udon well are very good cooks and so you can guess the level of cooking skills of the okonomiyaki shops to some degree by ordering the one that includes udon.
Japanese: 裏を返せば、誰が作ってもある程度上手く焼けるそば入りに対し、うどん入りを上手く焼ける者はお好み焼き作りの腕が立つということであり、うどん入りを頼むことでお好み焼き店のレベルをある程度推し量ることが出来る。
English: As for the sauce, the manufacturer in Hiroshima OTAFUKU SAUCE Co., Ltd. supports the opening of the okonomiyaki shops and that sauce is used most.
Japanese: ソース(調味料)は広島のメーカーであるオタフクソースがお好み焼き店の開業を支援していることもあり、最も利用されている。
English: And some shops use the sauces of the other local manufacturers such as Carp Sauce (a brand of oyster sauce) (a bit spicy), Mitsuwa sauce (a brand of oyster sauce) of Sunfoods Co., Ltd., Hiroshimajaken (a brand of oyster sauce) of Sennari Co., Ltd., Tengu sauce (a brand of oyster sauce) of Nakama Jozo K.K. in Mihara City and so on and various types of sauces are used.
Japanese: また、地場のカープソース（やや辛め）・サンフーズのミツワソース、センナリの広島ぢゃけん、三原市中間醸造のテングソースなどの他社製ソースを用いる店舗もあり、いろんな種類が使われている。
English: The way to see what kind of the sauce is used in the shops is chiefly to check the noren (a short -split- curtain hung at the entrance of a room) put at the entrance of the shops because these sauce companies make the noren with their name printed on it and provide the shops which buy the sauce with it.
Japanese: その見分け方は、これらソース会社が自社のネームが入った暖簾を作り、納入先のお店に提供しているため、お店入口に掛けてある暖簾を見れば使っているソースがたいてい分かる。
English: And the instruments, such as spatulas used when eating okonomiyaki, also have the company name on them.
Japanese: またお好み焼きを食べるときに用いるヘラ（コテ）などの道具にもメーカー名がついている。
English: Especially in Hiroshima City there are lots of small-scale shops because they were supported by these sauce companies to open the shops after the war and thus 'housewives in the neighborhood' could open the shops at a low price as a kind of part-time job after refurbishing some parts of their houses.
Japanese: 特に広島市内には多くの小規模な店舗があるが、これは戦後これらのソース会社がそれぞれのお好み焼き店の開業の支援をしてきたからで、「近所の主婦」が内職の感覚で自宅の一部を改装して安価で店を開くことが出来たのである。
English: Some shops blend the sauces of each company (for example, Worcester sauce is blended, based on OTAFUKU SAUCE, and so on) and it is enjoyable to visit many okonomiyaki shops.
Japanese: 店によっては、各社のソースをブレンド（例えばオタフクをベースにウスターソースをブレンド等）するケースもあり、お好み焼き店を色々回るときに、楽しみなものである。
English: When the sauce for okonomiyaki was first produced or by what company, is not altogether clear.
Japanese: お好みソースが初めて作られた時期及び初めて作った会社については、不明な点が多い。
English: However, it is highly possible that OTAFUKU SAUCE Co., Ltd., Sunfoods Co. (Higashimaru sauce (a brand of oyster sauce) or Mitsuwa sauce) or Carp Sauce first produced the sauce.
Japanese: ただ、オタフクソース、サンフーズ（「ヒガシマルソース」及び「ミツワソース」）、カープソースのどれかであった可能性は高い。
English: Hiroshima prefecture was the original area producing vinegar and they could apply the technique to the production of the sauce, which, they think, led to the prosperity of the sauce manufacturers and played a role for the spread of okonomiyaki.
Japanese: 広島県はもともと酢の産地であり、その技術がソースの製造にも応用できたことがこれらのソースメーカーの隆盛につながり、お好み焼きの普及にも一役買ったものと考えられる。
English: In fact, many sauce manufacturers such as OTAFUKU SAUCE Co., Ltd., Sennari Co., Ltd. are rooted as a vinegar brewery and even now they produce both the sauce and vinegar.
Japanese: 事実、オタフクやセンナリなど多くのソースメーカーが酢の醸造会社をルーツに持ち、今もソースと酢の両方を製造している。
English: In Osaka many shops use mayonnaise while in Kobe which sticks to the traditional okonomiyaki many shops do not have mayonnaise and even if they have it, it is not often served unless someone specifically orders it and it's the same in Hiroshima.
Japanese: 大阪では多くの店でマヨネーズがかけられているのに対し、神戸ではより伝統的なお好み焼きにこだわり、マヨネーズを置かない店も少なからず存在し、また置いていても注文しないと出てこないことも多いが広島も同様である。
English: The shops that put self-service mayonnaise on the table have increased even in the okonomiyaki shops, but even now, depending upon the shops, it is sometimes necessary to pay an extra fee for it and in this case, for example, individually-packaged mayonnaise sticks are served.
Japanese: お好み焼き専門店でも卓上にセルフサービス用のマヨネーズを置いている例が増えているが、現在も店舗によっては追加料金を必要とする場合もあり、この場合スティックタイプ個別包装のものが添えられる例が見られる。
English: Recently in the shops for young people, the mayonnaise is put on when served, but, depending upon the preference or age group, many people do not like it.
Japanese: 最近では若者向けの店においては客に出す時点でかけられていることもあるが、嗜好の違いや年齢層によってはこれを好ましく思わない人々も多い。
English: One theory is the leading one; that the major chain stores TOKUGAWA (okonomiyaki chain store), located in Hiroshima and sold mainly Kansaifu-okonomiyaki, used mayonnaise around 1960.
Japanese: 一説に広島に所在する関西風のお好み焼きを主に販売する大手チェーン店の徳川(お好み焼きチェーン)が昭和30年代中頃に持ちこんだという説が主力ではある。
English: However, now the young people who put mayonnaise on every type of food, called mayorar (mayonnaise addict), have increased and there is TV influence across Japan and the takoyaki (octopus dumplings) of rotensho (stallholder) includes mayonnaise on, and there is no conclusive theory.
Japanese: しかし、現在ではマヨラーと呼ばれる何にでもマヨネーズをかけないと気のすまない若者が増加し、全国区のテレビによる影響、露天営業のたこ焼きにはマヨネーズを付けている事などの事情から、決定的な説ではない。
English: The menus in the shops in Hiroshima have descriptions such as okonomiyaki, soba (udon), niku (meat) and tamago (egg), but the customers order without saying all of them, but saying 'niku, tama, soba (udon) iri (included),' 'soba (udon) and niku tama' (as for tamago, they do not say tamago but 'tama'), 'soba (udon) and niku ikaten.'
Japanese: 広島のお店の注文書（献立）にはお好み焼きそば（うどん）肉玉子という風に書いてあるが、これをすべて言わず「肉たまそば（うどん）入り」、「そば（うどん）の肉たま」（玉子はたまごと言わず「たま」と言う）、あるいは「そば（うどん）の肉イカ天」などと注文する
English: (In local areas, they order by saying something like 'Obachan! "niku tama soba de ika" irete yaite ya,' meaning 'I'd like my okonomiyaki with meat, egg, soba and squid, please."')
Japanese: （地元では、例えば「おばちゃん！『肉玉そばでイカ』入れて焼いてーや」-「おばちゃん！『肉玉そばでイカ』入れて焼いて頂戴」と言う意味-と言う物言いでオーダーする）。
English: And sometimes the W is written under soba (udon), which means double soba (udon) or two packs (two tama).
Japanese: それとそば(うどん)の下にWと書いてあることがあるが、これはそば（うどん）のダブル、つまり二個（二玉）分ということ。
English: When you order 'chanpon,' the okonomiyaki which includes both soba and udon one-by-one is served.
Japanese: 「ちゃんぽん」とオーダーすると、そばとうどんを１玉ずつ入れたお好み焼きが出てくる。
English: If you call some shops in advance, you can order take out and you won't have to wait for it.
Japanese: 事前に電話しておけば、待つことなく、お店に行ってすぐに持ち帰る事もできるお店もある
English: Every okonomiyaki shop in Hiroshima in past times was small-scale, cramped and narrow (see the reason in the section 'Hiroshimafu-okonomiyaki sauce').
Japanese: 昔の広島のお好み焼き店はどこも規模が小さく、窮屈で狭い（理由は「広島風お好み焼きのソース」の項参照）。
English: There were narrow shops with no seats except around the iron plate and the customers ate from the iron plate using spatulas.
Japanese: 鉄板のまわりにしか席が無い狭い店もあり、客は鉄板の上でヘラで食べていた。
English: In the earliest days of okonomiykaki, wooden chopsticks were used, but they were expensive and were replaced with the spatulas and the customers were delighted with them.
Japanese: お好み焼が始まった当時は割り箸だったが、割り箸は高価でヘラで食べるようにしたところ喜ばれたとされている。
English: And as another reason, the shops that were originally food stalls make the customers eat it on the iron plate so it was not necessary for the shops to wash dishes because traditionally the shops had cut down the water used for washing the dishes.
Japanese: また、屋台発祥の店では、屋台営業時の名残で皿をわざわざ洗うための水を節約するため、鉄板で食べさせて、洗い物を無くすという理由もある。
English: Recently large-scale shops have increased and the tables and seats have also increased and the customers need to acquire the knack for using the spatulas when eating and the tourists from the other regions have also increased, and thus many shops have served chopsticks.
Japanese: 近年大きめの店が増えテーブル席が増えたこと、またヘラで食べるのはコツが必要で、よそからの観光客が増えたため箸を出す店が多くなった。
English: Just before grilling it up, many shops ask the customers whether they want to eat from 'the iron plate' (using spatulas) or from 'a dish' (using chopsticks).
Japanese: 焼き上がる直前に「鉄板」で食べるか(ヘラで食べるという意味)、「皿」で食べるか(箸で食べるという意味)を聞く店が多い。
English: Some recommend that Hiroshimafu-okonomiyaki should be eaten from an 'iron plate' because it is hot and delicious and has a unique stratified structure and the customers can enjoy it at one bite, and others say that eating it with spatulas smells like iron, which means there are good or bad points.
Japanese: 熱々が美味しく、また、広島風お好み焼の独特な成層構造を一口で味わうためにも「鉄板」で食べることを勧める者もいるが、しかしヘラで食べると金気臭さがあるので良し悪しであろう。
English: In Kansaifu-okonomiyaki, the majority eat it using small spatulas, but some eat using chopsticks.
Japanese: 関西風は、小型のテコ（ヘラ）で直接食べるのが大多数であるが、箸で食べるという人もいる。
English: There are some shops where there is an explanatory description 'eating with chopsticks' (Tsuruhashi Fugetsu (Japanese-style pancake restaurant)) and others where spatulas are recommended.
Japanese: 店でも「箸で食べる」と説明書きがある場合（鶴橋風月など）もあれば、ヘラを勧める場合もある。
English: In the east areas of Hiroshima Prefecture (Bingo Province) which is near the prefecture's border with Okayama Prefecture such as Fukuyama City and so on, there are many Kansaifu-okonomiyaki shops because of the vicinity to the Kinki region such as Hyogo Prefecture.
Japanese: 福山市など岡山県境に近い広島県東部(備後国)では、兵庫県など近畿圏が近いことから関西風のお好み焼き店が多い。
English: In the Bingo Province area where Kansaifu-okonomiyaki was originally mainstream, Hiroshimafu-okonomiyaki later became widespread.
Japanese: 備後地域では関西風のお好み焼きがもともと主流であったところに、後から広島風お好み焼きが浸透していった。
English: Before on the cookery program, Chizuru AZUMA from Innoshima City, adding konjac (alimentary yam paste) in okonomiyaki, said 'in Hiroshima it is added,' but only in this area.
Japanese: 以前、因島出身の東ちづるが、料理番組でコンニャクを加えて「広島では入れるんです」と言ったことがあるが、この地域だけである。
English: In Fuchu City (Hiroshima Prefecture), ground meat or minced meat are added instead of pork back ribs and it is called 'Fuchu yaki' (Japanese pancake).
Japanese: 府中市(広島県)では豚バラ肉の代わりに挽肉肉や細切れ肉を入れ「府中焼き」と呼ぶ。
English: Many local mothers worked for the manufactures of furniture or paulownia boxes which were the local industry and their children ate okonomiyaki as a snack or supper and in order for the children to be able to buy it with their pocket money, cheap minced pork and beef began to be used instead of pork ribs.
Japanese: 地場産業の家具・桐箱製造業で働く母親が多く、お好み焼きは子どものおやつや晩ご飯だったため、子どもがお小遣いで食べられるようにとバラ肉ではなく安い合い挽き肉を使ったのが始まりである。
English: If minced meats are cooked well, the soup stock exudes, the taste increases, the fat also exudes a lot and characteristically the noodles are fried crisply.
Japanese: ミンチ肉は細かいため熱を通すとよくダシが出てうま味が増し、脂も多く出て麺がカリッと焼き上がるのが特徴。
English: In order for as many okonomiyaki to be grilled as possible on a narrow iron plate, their shape is elliptical.
Japanese: 狭い鉄板でたくさん焼けるようにという工夫から、形は楕円形をしている。
English: And in Onomichi City some shops add gizzards and in Kure City many shops add udon.
Japanese: また尾道では砂ズリ(砂肝)を入れる店があり、呉市ではうどんを入れる場合が多い。
English: Okonomiyaki can be cooked on a hot plate in the household, however, compared to Kansaifu-okonomiyaki which is popular as a common home-cooked meal in the Kansai region, Hiroshimafu-okonomiyaki is oriented to be 'professionally cooked' or 'eaten in specialty shops.'
Japanese: ホットプレートなどを用いて家庭で作ることも出来るが、関西風お好み焼きが一般的な家庭料理として普及している関西と比べると、広島におけるお好み焼きは「プロが焼くもの」「専門店で食べるもの」という要素が強い。
English: This is because Hiroshimafu-okonomiyaki puts far more amount of vegetables than that of Kansaifu-okonomiyaki, is less likely to be cooked because of thickness and thus the low heat in the household can not extract water from the vegetables and so the finished one is watery, a bit of skill is necessary for turning it over, and the iron plate, which is wide enough to be able to grill the dough, soba, egg, etc., at the same time, is necessary.
Japanese: 関西風と比べて遥かに大量の野菜が入り、また分厚くて火が通りづらい広島風の場合、家庭の低い火力では野菜の水分が飛ばずにべちゃっとした仕上がりになってしまうこと、ひっくり返すのにも多少の技術が必要なこと、生地・そば・卵などを同時に焼ける広い鉄板が必要なことなどがその理由である。
English: In Hiroshima there are few shops which are half self-service like Kansaifu-okonomiyaki shops, but mostly the shop staff cooks from start to finish and the finished one is served to the customer.
Japanese: 関西風のような半セルフサービス形態の店も広島には少なく、ほとんどの場合店員が最初から最後まで調理し、完成品が客に供される。
English: Formerly in the shops it was usually eaten in the daytime and not after dusk or at night.
Japanese: 昔はお店で、それもお昼に食べるもので日の暮れた夜には食べないものだった。
English: This seems to be because the students often ate it at the shops after school was over in half a day on Saturdays.
Japanese: これは学生が土曜日に学校が半日で終わったあと、店でよく食べたことが理由と思われる。
English: Also, this influenced from many housewives who had operated the shop business as an additional job, as mentioned before.
Japanese: これも前述した主婦の内職としての経営形態が多くあったことが影響している。
English: That is, many okonomiyaki shops were operated in the daytime when family members were not at home, where husbands worked in a company outside and wives ran the okonomiyaki shops.
Japanese: つまり夫は外で会社勤めをし、妻は家でお好み焼き屋を営んでいて、家族がいない昼間にお好み焼き屋をやっていた店が多くあった。
English: Nowadays, large-scale okonomiyaki shops have opened and such small-scale shops have disappeared.
Japanese: 最近は大規模なお好み焼き屋が開業したことでそういった小規模な店舗は姿を消している。
English: When the sightseeing tours such as school trips go to Hiroshima City, 'okonomi mura' (okonomiyaki village) is included in the itinerary and so on, which is roaring even at night as a tourist site in the central part of the city.
Japanese: また修学旅行などの観光旅行で広島市に来た場合は「お好み村」がコースの中に組み込まれているなど、市内中心部の観光スポットとして夜にも活況を呈している。
English: Though people from Hiroshima Prefecture live in Tokyo and say 'Let's eat okonomiyaki' to their colleagues at lunch time, they do not agree with them, saying 'it is unusual to eat okonomiyaki in the daytime.'
Japanese: 上京した広島県人がお昼に「お好み焼きを食べよう」と周りに言うと「昼からお好み焼きかよ」と賛同を得られない。
English: One of the reasons is that especially office workers in sales want to avoid their clothes from becoming smelly from okonomiyaki.
Japanese: 特に営業職に就くサラリーマンの場合、衣服にお好み焼きの匂いが付くのも敬遠される要因である。
English: Those who are good at cooking may try to cook it at home, but the heat of hot plates on shelves and common stove burners may not be hot enough.
Japanese: 腕に覚えのある人なら家庭でチャレンジすることもあるかも知れないが、市販のホットプレートでは火力が足りず、さりとて一般のガスコンロでも火力が足りないおそれがある。
English: Normally it is desirable to prepare burners for the professional shops, but in ordinary households, it is desirable to prepare more than two stove burners (if possible, four stove burners) and an iron plate which can cover them at one stretch (one used for barbeque and when camping is OK).
Japanese: 本来ならプロ用火力を備えるバーナーが望ましいが、一般家庭なら、ガスコンロが2口以上（できれば4口）あって、なおかつそれをカバー出来る鉄板（キャンプなどのバーベキュー用で構わない）でこれらを一気に覆えるものが望ましい。
English: Spatulas sold in home centers are indispensable for cooking (using turners, it is highly possible to fail).
Japanese: ホームセンターで売っているヘラも調理では必須である（フライ返しでは上手くいかない確率が高い）。
English: As mentioned before, shops that prepare mayonnaise in are on the increase, but basically the seasonings on the table (in the iron-plate-only shops, beside the iron plate) are the sauces only.
Japanese: 先述の如く、マヨネーズを置く店舗も増加傾向にあるが、基本的には卓上（鉄板のみの店では、鉄板脇）にある調味料は、ソースのみ。
English: However, among them, some shops prepare pepper (white peppers), cayenne pepper powder, shichimi togarashi (a mixture of red cayenne pepper and other aromatic spices) or garlic powder.
Japanese: しかし、中にはコショウ（ホワイトペッパー）や一味唐辛子、七味唐辛子、ニンニク粉末を置く店舗もある。
English: As Hiroshimafu-okonomiyaki covers the taste sufficiently only with the sweetness of cabbages, unlike Kansaifu-okonomiyaki they do not mix the dashi broth soup in the dough (fish powder is sometimes strewn on the dough), is rarely strewn with sliced dried bonito and dried bonito shavings because they are not often put on the table.
Japanese: 広島風では、キャベツの甘みだけで十分な旨みをまかなうため、関西風と異なり生地にだし汁を混ぜたり（生地の上には魚粉を散らすこともある）、上に鰹節を振り掛けることは少なく、卓上にも花がつおはあまり置かれない。
English: As for beni-shoga there are arguments for and against it, but in the shops except for those in Hiroshima Prefecture, Hiroshimafu-okonomiyaki often has beni-shoga included.
Japanese: 紅生姜についても、賛否両論があるが、広島県外の店舗では広島風お好み焼きにも紅生姜が載ってくる場合が多い。
English: In Iwate Prefecture, they mix the ingredients with the dough, grill it very thinly, put a large sheet of dried laver seaweed on it, coat it with soy sauce and eat it, which is called dondonyaki.
Japanese: 岩手県では具と生地を混ぜて極薄に焼き、大きな海苔を一枚乗せてしょうゆを塗るどんどん焼きが食される。
English: It is classified as okonomiyaki due to the ingredients and the way of cooking, but the texture and taste are similar to isobe-yaki (grilled food wrapped in nori).
Japanese: 食材・調理法からはお好み焼きに分類されるが食感・味は磯辺焼きに近い。
English: The way of cutting is not in sainome (diced) or Kansai style, but often in a radial fashion like cutting a 'pizza.'
Japanese: 切り方は、関西風の賽の目でなく「ピザ」のように放射状に切ることが多い。
English: And in Kansai the added ingredients are generally referred to as 'XX ten' instead of calling them 'XX tama' and this is thought to be because of the vestige of the time when an egg was an optional ingredient as in monjayaki.
Japanese: また、関西では加えられる具材を指して「○○玉」と呼ぶところを「○○天」と表現するのが一般的で、これはもんじゃ焼きと同様に卵がオプションであった時代の名残りであると考えられる。
English: Now the toppings have lots of varieties such as cheese, mochi, mentaiko (salted cod roe spiced with red pepper), the toppings for pizza and so on.
Japanese: 今ではチーズや餅、明太子などピザのトッピングに使われ出したものなどバラエティに富んでいる。
English: As for the topping sauce, the shops have used medium thick sauce from long ago, but ketchup or mayonnaise were also used in the household from long ago.
Japanese: トッピングは昔から店では中濃ソースであったが、ケチャップやマヨネーズも古くから家庭では浸透していた。
English: Formerly sakura shrimp, sliced squid, yakisoba and beni-shoga, which are almost the same ingredients as monjayaki, are regularly used, but now countless kinds of ingredients are used.
Japanese: 昔はもんじゃと殆ど同じ具である桜エビ、切りイカ、焼きそば、紅生姜が定番であったが今では数え切れない程の種類の材料が使われている。
English: Sometimes in Totominokuni, tsukemono (Japanese pickled vegetables) such as takuan (pickled daikon radish) and so on, beni-shoga, minced green onion are mixed in the dough and like oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc.) in old Shizuoka City, it was eaten in mom-and-pop candy stores.
Japanese: 遠江国ではたくあんなどの漬物や紅しょうが、ねぎを刻んで生地に入れることがあり、旧静岡市のおでんの扱いと同様に駄菓子屋などで食べられた。
English: As for the difference between okonomiyaki in Nagoya City and Kansaifu-okonomiyaki, in the former, after mixing the ingredients such as meat and so on with the dough they are grilled, but in the latter, the ingredients like meat are put on the dough afterward.
Japanese: 名古屋市のお好み焼きと関西風お好み焼きの違いは、肉などの具を一緒に生地に混ぜてから焼く点にあり、後から載せる関西式とは違っている。
English: The usage rate of the seasoning manufacturer in Nagoya City KAGOME CO., LTD's Okonomiyaki Sauce is high.
Japanese: 名古屋市の調味料メーカー、カゴメのお好み焼きソースが使われる比率が高い。
English: Likewise, the seasoning manufacturer in Nagoya City Komi Co., Ltd. sells "Koku Uma Okonomiyaki Sauce" which includes akadashi miso (special red miso - bean paste) as okonomiyaki sauce for family use.
Japanese: 同じく名古屋市の調味料メーカー、コーミからは家庭用のお好み焼きソースとして赤だしみそ入りの『コクうまお好みソース』が発売されている。
English: In the food courts and so on in supermarkets or home centers, okonomiyaki is often sold in two folded way like the earliest Hiroshimafu-okonomiyaki and wrapped with tin foil.
Japanese: スーパーマーケットやホームセンターのフードコートなどでは、初期の広島風と同じく二つ折りにしてアルミホイルに包んで販売されることが多い。
English: However, unlike Hiroshimafu-okonomiyaki which wraps noodles up in crepe-like dough, many have no noodles and are thick like Kansaifu-okonomiyaki or Tokaifu-okonomiyaki.
Japanese: ただし、麺をクレープ状の生地で巻く広島風とは異なり多くが麺なしで厚みのある関西風あるいは東海風である。
English: This is because, as one theory, the shops made it for the students who were a bit hungry to be able to take it out easily and eat it soon and keep their hands clean.
Japanese: これは、小腹の空いた学生などが気軽にテイクアウトして、すぐにかつあまり手を汚さずに食べられるよう工夫したためとの説がある。
English: In the Kinki region centering on Osaka and Kobe, beef is often used as the ingredient.
Japanese: 大阪・神戸を中心とする地域では、牛肉を具として用いることも少なくない。
English: Except for sliced beef, in Nagata Ward Kobe City, the stewed cow line meat called 'sujikon' is regarded as the specialty and in several areas it is common to use oil cake (food).
Japanese: 薄切りの牛肉以外にも、神戸市長田区では「すじこん」と呼ばれる牛すじの煮込みが名物とされているほか、いくつかの地区では油かす(食品)を用いることも一般的である。
English: In Kishiwada City Osaka Prefecture, there is the mazeyaki called 'kashiminyaki' (Japanese pancake), which uses chicken and beef fat as ingredients.
Japanese: 大阪府岸和田市には、「かしみん焼き」と呼ばれる、鶏肉と牛脂を具として用いた混ぜ焼きがある。
English: Okonomiyaki that includes green onion such as nikuten in Kobe City Hyogo Prefecture, negiyaki in Osaka City are also popular.
Japanese: 兵庫県神戸市のにくてん、大阪市のねぎ焼きなど、ネギを用いたお好み焼きも人気がある。
English: In Tondabayashi City Osaka Prefecture, there is the okonomiyaki, called 'butaroyaki' (Japanese pancake), which uses pork steak.
Japanese: 大阪府富田林市の、「ブー太郎焼き」と呼ばれる、豚テキを用いたお好み焼きもある。
English: In Kobe City, nimaigai (bivalve, a purple Washington clam) called 'ogai' (big shell) is also often used.
Japanese: 神戸市では「大貝」と呼ばれる二枚貝（ウチムラサキ）もよく用いられる。
English: In Kyoto City Sakyo Ward, there is also 'hakusai (napa cabbage) okonomiyaki' that uses napa cabbage instead of regular cabbage.
Japanese: 京都市の左京区にはキャベツの代わりに白菜を使う「白菜のお好み焼き」もある。