Quote:
Originally Posted by Tri-ring
Actually I am a moderate "nanchatte" Kansai-jin who resides on the southern part of the eastern capital. 
I have been to various monjayaki shops in tsukudajima, at least the places that I have been creates the same okonomiyaki as in Osaka.
(Yeah, they use tap water instead of using Kastuo-dashin and sake to thin out the batter to enrich the flavor but the basics are the same)
I really do not know what a kanto style okonomiyaki is.(not really enthusiastic about finding out either.  ) |
I'm from Hyogo. Between Kobe and Osaka.
Tap water!? They use tap water...? Hmm... no wonder the texture is different. I'm no purist, so it's ok, so long as they don't call it okonomiyaki.