now let's look at okonomiyaki.made with flour, stock, and egg is typically combined with shredded cabbage, fried batter, pork, and other ingredients. the mixture is cooked on a griddle. eventually both sides turn a wonderful golden color. popular toppings include sauce, mayonnaise, skipjack tuna flakes, and dried seaweed, but you can add anything you like. these toppings combine perfectly with the fragrant, golden-brown pancake. both of osaka's famous konamon dishes are perfect as snacks or as full meals. when did japanese people first discover the appeal of flour-based cuisine? a 400-year-old document mentions a type of konamon called funoyaki. it says that sen no rikyu, a master of the tea ceremony, served them as snacks. funoyaki are thin slices of dough flavored with miso. they are thought to be the precursor to modern konamon. but as wheat flour was very valuable at the time, it wasn't available to everyone. the mid-19thentury wn stern lture ben to exe a ge influence ojapase eating hits. but westn restaus were