“Kona-mon” has taken root in various parts of Japan.

Okonomiyaki with the sweet smell of sauce and steam rising from the griddle is very appetizing. "Hiroshima-style Okonomiyaki" with plenty of cabbage and yakisoba sandwiched under a thin crepe-like batter. "Takoyaki" with the gutsy octopus hidden in the ball-shaped batter is addictive. "Monjayaki" with the paste-like batter is a snack to be enjoyed... All of these unique dishes have one thing in common: they all use a "dough made of wheat flour dissolved in water".

Be original through ingredients and appearance

These dishes, called "Kona-mon," have developed uniquely in each region, influenced by the climate and culture of each region. For example, "Dondon-yaki," popular in Yamagata Prefecture, has a distinct appearance with its rolls wrapped around a splittable chopstick. “Mitsuhama-yaki" in Matsuyama City, Ehime Prefecture, uses chikuwa and other ingredients and sprinkles fishmeal on top, a dish unique to the area's abundance of seafood. In Okinawa, a tropical island known for its unique food culture, “Hiraya-chi” is made by mixing egg yolk and flour with chives and tuna and baking it as a snack.

Because of the simplicity of the ingredients and preparation process, Japanese "Kona-mon" can be rearranged freely. Why don't you enjoy your own "My Kona-mon" using your favorite ingredients?

source : BULL-DOG SAUCE CO., LTD.