Okonomiyaki flour if you don't have the time or the ingredients to make dashi. This flour makes it super convenient to make okonomiyaki on the fly. Just add water, egg, lots and lots of cabbage, plus any veggies/fish/meats you want! You just mix everything together and cook it like a pancake and then garnish it with kewpie mayo, okonomiyaki sauce, bonito flakes, and aonori. (My mom always makes Osaka-style okonomiyaki so I never bother with noodles, but if you want to make Hiroshima-style okonomiyaki, more power to you!)

This okonomiyaki-ko (okonomiyaki flour) is made with two types of konbu to infuse that umami goodness: Hidaka konbu from Hokkaido and high-grade Donan konbu. 

15.9 oz (enough for 10 - 12 okonomiyaki!)

Vegan. Contains wheat, soy.

* Pro-tip: You can sub almond milk for the egg and water to make vegan okonomiyaki! Use 50g flour and 75g almond milk + veggies.