✅ Okonomiyaki flour mix for authentic results
✅ With sugar kombu for a natural Umami flavour
✅ No fish meal and no additives
✅ Also suitable for Takoyaki and street food dishes
✅ Makes several portions
What is Okonomiyakiko?
Okonomiyakiko from Fujiman is a high-quality flour mix specially developed for making Okonomiyaki, a popular Japanese teppanyaki dish often described as a savoury pancake or Japanese pizza.
The base consists of a simple batter made from flour, egg and water, which is mixed with finely chopped white cabbage and fried in a pan until golden brown. Depending on your taste, you can add okonomiyaki sauce, mayonnaise, Aonori, Katsuobushi or beni shoga for the distinctive flavour of this classic Japanese dish.
Why Fujiman Okonomiyaki Flour?
What makes Fujiman’s Okonomiyaki special is its purity. Whilst many ready-made mixes contain fish meal or artificial additives, this flour contains absolutely no preservatives, flavour enhancers or colourings.
Instead, sugar kombu, a natural brown seaweed, provides the authentic, savoury Umami flavour – without any fishy aftertaste. This seaweed is rich in natural glutamic acid and enhances the flavour naturally.
Thanks to its purely plant-based recipe, the flour is ideal for vegetarian and vegan Okonomiyaki, without compromising on flavour. With this mix, you can easily make Japanese pancakes at home – golden brown on the outside, fluffy on the inside and full of Umami.
How do I make Okonomiyaki?
Simply mix 100 g of flour with 150 ml of water and one egg, fold in finely chopped white cabbage and fry the mixture in a pan until golden brown. Serve with okonomiyaki sauce, mayonnaise and toppings of your choice. One pack is enough for up to 6 servings.
What makes the flour so versatile?
As well as classic Okonomiyaki, the mixture is also ideal for Takoyaki – small dough balls that are popular at Japanese street festivals. This makes the product perfect for your Japanese-themed evening or as a quick, hearty snack between meals.
What you can cook with it:
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Shelf life and storage:
The flour should be stored in a cool, dry place and kept tightly sealed. Once opened, reseal the packet airtight to preserve quality.
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