The origins of Okonomiyaki trace back to Japan’s Edo period (1603–1868), when a similar dish called funoyaki was eaten, consisting of thin crepe-like batter with simple toppings. Over time, this evolved into issen yoshoku in pre-World War II Japan, a cheap snack made from flour and water that was grilled and topped with simple condiments. During the difficult post-war years, when rice was scarce, wheat flour became a staple, and Okonomiyaki gained popularity as an affordable, filling dish that could incorporate whatever ingredients were available—hence the name “Okonomi,” meaning “as you like.” Regional variations soon emerged, with Osaka becoming known as the birthplace of the “classic” style, where ingredients are mixed directly into the batter before cooking. Hiroshima, on the other hand, developed a layered version where batter, cabbage, noodles, and toppings are stacked instead of mixed. Both styles gained national fame, turning Okonomiyaki into not just street food but a symbol of resilience and creativity in Japanese cuisine. Today, it is celebrated internationally, representing Japanese culinary ingenuity and communal dining traditions.