Seafood Okonomiyaki

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Funoyaki*
Monja-yaki**
Dondon-yaki***
Hiroshima-style okonomiyaki:****

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Edo-eraWhen Japan was ruled by the shoguns of the Tokugawa family(1603 to 1868).
*funoyaki:
The earliest form of Japanese Pancake dates back to the 16th century. A pancake called “Funo-yaki” was created by Sennorikyuu, the founder of the Japanese tea ceremony. He mixed flour with water and sake and char-grilled the flattened dough. Sweet miso was then spread on this savory pancake before being rolled and cut into a bite-size portion. At the height of the pancake’s popularity, there were even Funo-yaki specialty shops. However, the pancake tradition completely disappeared towards the end of Edo-period (1603 – 1868).
from Japanese Pancake WorldIn the Edo Period, little flatcakes made of flour and water and called senbin were brought over from China by wealthy travelers, most likely as omiyage gifts. These gained popularity, and a Japanese version soon appeared. Called funo-yaki, these little cakes were made of wheat gluten (fu) or flour mixed with water or sake and served with a sansho, or black pepper-flavored, miso topping.
from Japan Times Online

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The Meiji period (“enlightened rule”—the first half of the Empire of Japan, September 1868 through July 1912)
**Monjayaki:
Monji-yaki: A very watery batter of flour and water was spread thinly on a grill and sakura shrimp, squid, agedama (fried drops of batter) and red pickled ginger were added while it was cooking. …it targeted children and took root in working class neighbourhoods. Its name came from the practice of writing characters in the batter with a spatula. This was done to teach children characters while making the monji-yaki.
from Japanese Pancake WorldMonja-yaki can still be found in most parts of Japan, although no longer as a dessert. The savory monja-yaki — a thin cake made with a loose batter of flour and dashi and filled with vegetables and meats — is thought of as the downtown Tokyo shitamachi grandfather to the modern okonomi-yaki.
from Japan Times Online

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Taisho-era (1912 – 1926), a wave of Westernisation
***Dondon-yaki:
Dondon-yaki: The batter was spread out to a 15 cm circle and bonito powder, kombu kelp flakes and scallions were put on top, over which more batter was poured. It was cooked on both sides, spread with sauce, folded in half, put on a thin piece of wood, wrapped in old newspaper and taken away to eat. Its name came from the practice of beating a drum outside the shop to attract children (the sound a drum makes is “don don”).
from Japanese Pancake WorldBecause the pancake was foreign to rural folks, they called these treats issen-yoshoku — literally “one-penny Western meal.”
from Japan Times Online

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Post World War II
****Hiroshima-style okonomiyaki:
Kitchen appliances had been long confiscated by the government for manufacturing weapons. Hiroshima citizens picked up metallic sheets from the ruins and baked these wafer-thin pancakes to survive. In an effort to ease their hunger, people stuffed their pancakes with as much chopped cabbage as their make-shift-back-yard-farm permitted.
from Japanese Pancake World

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http://kakkun.blogspot.com/2005/11/taxonomy-of-okonomi-yaki.html
OKONOMI-YAKI in a wide sense can be divided into MAZE-YAKI and BETA-YAKI. Today, when you order a sheet of OKONOMI-YAKI, you are most likely served with MAZE-YAKI. MAZE means to mix. We mix flour, water, shredded cabbage, and others before we bake MAZE-YAKI, or OKONOMI-YAKI in a narrow sense. BETA means being flat. We mix only flour and water, and bake a crepe-like sheet, which will be topped with shredded cabbage and others.
http://kakkun.blogspot.com/2005/11/kashimin-type-of-okonomiyaki.html
At the corner, a shopkeeper cooked KASHIMINs. She first baked crepe-like things, and then put shredded cabbage and chicken mincemeat on them. So, KASHIMIN is one kind of YOHOKU-YAKI, not OKONOMI-YAKI. Its name KASHIMIN comes from KASHIWA (chicken) and MINTI (mincemeat), but chicken meat is rather chopped than minced.

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