A popular local Okonomiyaki dish made with Kobe’s specialty “Bokkake”
Okonomiyaki in Kansai Area is made by mixing flour and shred cabbage, then cooking it on an iron griddle. Yamaimo is also added to give a light and fluffy texture. Pork meats are often used, but okonomiyaki from Kobe city in Hyogo Prefecture is unique in using stewed cow line meats called“bokkake.”There is another kind of okonomiyaki from Kansai area with egg noodles or udon noodles on top called “Modern yaki” and it is popular for its gorgeous appearance and large serving. Each restaurant has its original flavor, and none of them tastes same.