If you spend more than a few days visiting Hiroshima, this phrase might come out of your mouth as well. Every street has at least one shop featuring the city’s popular version of this quintessential Japanese food.
In case you’re not familiar, okonomiyaki is a savory pancake, made with a combination of batter, eggs, cabbage and other fillings, then topped with a sweet and salty sauce. Every region does it a little differently. In Osaka, all of the ingredients are mixed together, creating a solid slab of tastiness. In Tokyo, monjayaki is king, combining the ingredients with a runny, cheesy batter that is fried directly onto the griddle, then peeled off with a spatula.
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In Hiroshima-style okonomiyaki, the batter is poured into a thin crepe, then the filling is placed on top. An egg is cracked onto the griddle, its yolk broken and cooked thin to create another “crepe” that goes on top. It’s more like a big sandwich than the Osaka version.
The kicker is the soba or udon noodles that are added to the filling, creating a carb-loaded meal that will keep you going for hours. While the original version was more of a snack, the modern version evolved in the post-World War II era as a way to combine cheap ingredients into a nutritionally-dense meal.
Momiji-manju
While the maple leaf-shaped cake known as momiji-manju can be found all over Japan, its origins are in Hiroshima, specifically the southern island of Miyajima. The cakes were created in the early-1900s in honor of the island’s famous maple leaf viewing festivals.
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We hadn’t even left Hiroshima Station when we came across our first momiji-manju. A shop inside the station sold a breaded, deep-fried version that was sinful and delicious. While they were originally made by hand, they’re now abundant throughout the city thanks to the complex automated baking and wrapping machines, many of which are on display in the Miyajama shops.
Hiroshima Sweets, Treats and Eats
There’s more to Hiroshima’s food scene than just okonomiyaki and momiji. Check out the gallery below for some of the other awesome sweets, treats and eats from the week.
It was a clear, cold and quiet morning in the Tokyo area. As we rode the train to Narita International Airport, we could see Mt. Fuji in the distance. Our flight to Delhi was 10 hours, but the Boeing 787 Dreamliner was like flying in a hotel… a couple meals, a couple movies (including a charming Bollywood flick) and wide, comfy seats. Easy.
Those would be the last moments of calm for awhile.
We arrived at Delhi’s Indira Gandhi International Airport after sunset on a warm February evening, the modern Terminal 3 offered no clues to what was waiting outside. When we stepped through the doors, we were met by chaos. Dozens of taxi drivers hovered outside the terminal approaching aggressively while repeating “Where you going? Where are you staying? You need a hotel? You need a tour?” Fortunately we’d read that there’s one government-run taxi stand where you pre-purchase your fare so as to not be cheated by the driver en route to your destination.
We drove toward our hotel, the lanes painted on the highways serving no purpose other than decoration. Vehicles weaved in and out, announcing their presence with a series of honks. Pedestrians waited for an opportunity to cross the eight-lane highway, edging through traffic like a real-life game of Frogger. A man led his two camels alongside the busy road, likely to the nearest river to graze.
Our hotel was in central Delhi. The hotel porter immediately wanted to set us up with a tuk-tuk (auto-rickshaw) tour of the surrounding area, but we opted for sleep instead.
In the morning, we walked for a bit, trying to find one of Delhi’s many outdoor markets. Shopkeepers do their best to keep the sidewalks and gutters clean, but trash still piles up in the streets. Cows, considered sacred in Hindu culture, wander the streets as freely as people and do their business wherever they see fit.
Soon, Delhi began to wake. A marching band walked by—young musicians on their way to school. The temples began to buzz as people headed to morning worship sessions. One by one, the doors on the shops opened up.
Lacking a good breakfast option, we bought a box of Indian sweets called barfi from a vendor near our hotel—the beginnings of “a banner day for nutrition” says my wonderfully witty wife.
While we waited for our barfi, a group of boys headed to school stopped to say hello. “Will you take our picture?” one of them asked. This was the first of many such requests. Not “Will you take a picture with us?” or “Can we take your picture?” but to specifically photograph them and show them the picture.
Experience the tuk-tuk ride for yourself!
We returned to our hotel and, in short order, we were approached by the local tuk-tuk magnate. His fleet of auto rickshaws were waiting around the corner and for just 200 rupees (about $3.20), he’d take us on a tour of the local markets. We jumped in the back and began weaving through the streets of Delhi.
Along the way, he stopped in a park where rhesus monkeys sat along the wall. A nearby vendor sold bananas you could feed to the monkeys, but our driver pulled out some day-old chapati instead. The monkeys were clearly accustomed to being fed by humans as they reached down from the wall and took the pieces of bread from our hands.
Those 200 rupees were really a down payment for a lesson in Indian economics. The “tour” took us to three shops where, if I had to guess, the driver had a deal with the shopkeepers—”I’ll bring you tourists, you give me a cut of the sales.” But, he also gave us a nickel tour of Central Delhi and took our picture “driving” his tuk-tuk (see top photo).
The shops are elaborate labyrinths with only one way in and one way out. To reach the exit, you must navigate through scarves, clothing, knickknacks and carpets.
Each shop offers a riff on a theme. The scarf salesmen pull threads from the weave and burn them at the edges to prove they’re really cashmere/pashmina/silk (because they’re animal hair, the fabric singes where artificial fabrics burn like plastic). The carpet salesmen explain thread counts and show how the colors change depending on which direction you look at them. Elephants tchotchkes are carved from teak wood or camel bone and the symbolism is described by the shopkeeper in depth.
The driver took us from one shop to another before we finally cried “Uncle.” We sheepishly asked him to take us to the McDonald’s restaurant we’d see on Google Maps nearish our hotel. He scoffed and rolled his eyes at the Americans traveling all the way to India to eat fast food, so I felt the need to explain. McDonald’s doesn’t typically offer vegetarian options (even the fries contain beef tallow), but since 40 percent of India’s population is vegetarian, the global chain offers up alternatives to meet the demand.
After lunch, we returned to our hotel to rest up before meeting our tour group for the first time. Our tour company’s promise of small groups was a big draw for us. We started as a group of six—joined by two teachers working in China, an American from the NYC area and an Australian from the Melbournearea. Four others would join us later, having toured Delhi as part of another tour.
Our tour guide was fantastic. A native Indian from nearby Jaipur (about 170 miles southwest of Delhi), he knew the history of the areas we visited and was willing to answer all of the questions we threw his way. After taking care of a couple paperwork things, we loaded into tuk-tuks and headed for Old Delhi.
Established in the 1600s, the area is considered the heart of Delhi. We wandered through the narrow alleys, past food stalls and more scarf shops, eventually exiting near the steps of Jama Masjid, the largest mosque in India.
Note: Generic photos ahead. We tried our best to photograph the religious locations without capturing the people in the middle of their worship.
Although nearly 80 percent of the population identifies as Hindu, Islam is still a prominent religion in India. When India gained independence from Britain in 1947, it also lost a large portion of its land and Islamic population as Muslims moved west, creating Pakistan. The mosque still makes daily calls for prayer and closes to tourists during prayer hours.
From the mosque, we made the short walk to Gurudwara Sis Ganj Sahib, Delhi’s primary house of worship for the Sikh religion. When you see the stereotypical depiction of an Indian man, he’s usually wearing a turban, one of the Five Ks of Sikhism.
Sikhism is unique among Indian religions for many reasons, but its treatment of women stood out to me. While women are treated as subordinates in Hindu and Islam, the scriptures of Sikhism demand that women and men are treated as equals.
We were given scarves to put on our heads prior to entering the worship area. The ornate, gold-laden prayer room had a scattering of midday worshippers with traditional music played live in the background. Sikhs don’t have ordained priests, so nearly any Sikh can lead the congregation as long as they meet some minimum qualifications.
The charity of the temple is on display in a large dining room alongside the main prayer hall. Anyone can join in the preparation and consumption of the meal. While men typically don’t participate in meal preparations in India, they were working alongside the women to prepare the large quantities of food for the congregation.
After a long afternoon of sightseeing, we had a group dinner back at the hotel and headed to bed. We’d be on an early morning train to Agra the next day to see what we all came to see: Taj Mahal.
Sampling local food, the cooking classes, street food and fresh fruit and vegetable markets were probably the highlight of our trip to India and Nepal. Check out Indian food part 1 here.
In India, our travel group attended a cooking class in a small town called Orchha. Our host spent an evening teaching us how to make some of her favorite dishes. These included masala chai, roasted eggplant, potatoes and spinach, yogurt sauce, rice pilaf, and chapati bread.
In Kathmandu, Nepal, we spent an afternoon with a Nepalese couple that runs a cooking class in a home setting. We were the only two people in the group so it was nice to be able to ask a lot of questions and do every part of the cooking—from prepping to eating! We made tea, momo dumplings, lentil soup, vegetable curry, rice, mustard greens, fry bread and rice pudding.
In both of these settings, women finally took center stage as leaders—in the kitchen. Neither of the women finished their schooling. Each had incredible stories of arranged marriage, financial hardships, raising children and becoming ‘discovered’ by tour leaders who encouraged them to make a living by showcasing their country’s food to tourists.
The meal today comes with a side of social commentary. Skip ahead to the recipes if you’re not interested. While these women make money with little to no education, most women do not. They depend on their husbands. The scales are so unbalanced in favor toward men in this society and its economy, that it’s hard to stomach.
The message I heard was, “All women can do is cook and have kids so if they can make money at the same time, why not?” Yes, women should have the ability to choose. If a woman has culinary talent and she has a desire have kids, that’s great. But if that’s her ONLY choice and she was robbed of an opportunity to further her education, which may provide her some other options, that’s nothing to be proud of.
I will also add that women do ALL of the cooking in this society. Men, when questioned, expressed no interest. Why bother when my woman does it? The women cook. Men eat first. Then, whatever is left over, the women and children eat. In Nepal, the man came to sit and eat with us while his wife cleaned the kitchen.
In most of the urban city centers, there was a noticeable lack of women. I felt eerily outnumbered at times. Where are all of the women? At home, where they belong? In the Delhi Metro, women are assigned to ride in a separate car. This is similar to Japan and I understand the reason—to avoid sexual harassment. (Side note: I’ve never had a problem in Japan, or India for that matter. Maybe because I’m white and traveling with a big ol’ man to protect me.) Anyway, the separate car is not my issue. The issue is out of the whole entire train, just one car is for women and it was barely full at rush hour while the men in our group were packed shoulder to shoulder in their car. Where are all of the women in the middle of the workday?
India, instead of viewing women (half of your population) as a deficit, find a way to see them as an asset. Both genders working=everyone wins. The International Monetary Fund is working on an initiative to equalize pay for men and women. It states India needs, “… to boost presently low female labor force participation.” Source.
I understand that’s my privilege as a white, educated, Western woman to have these ideas and that not everyone agrees. I don’t pretend to know everything and I don’t want to make light of these women’s accomplishments. Changes are made slowly within the norms of each society. At least the men in both of these situations have some realization that their wife has earning power. Small steps for womankind.
I’ll get back to the food. Below is my adaptation of Vandana Dubey’s recipes of Aloo Palak and chapati.
Aloo Palak (Potatoes and Spinach) Serves 2-4 people
1 Tbsp oil
1 tsp cumin seeds
2 cloves garlic, chopped
2 fresh chiles, chopped finely
1 lb. fresh spinach, chopped
1/2 lb. – 3/4 lb. raw potatoes, diced
1/2 tsp salt
1/2 tsp turmeric
1-4 – 1/2 tsp chili powder
2 tsp coriander powder (you can substitute cumin powder)
Directions
Step 1: Steam or boil the diced potatoes for about 5-7 minutes. You want them pretty done—firm, but not falling apart. Like you’re making potato salad. Set these aside.
Step 2: Heat oil in a large sauté pan and then add cumin seeds, garlic and chilies. (We don’t have fresh chiles in Japan so I used dry ones that I let hang out in some boiling water for a few minutes.) Fry for 1-2 minutes on medium high heat. Don’t let your garlic burn…you are infusing the oil with flavor here.
Step 3: Add your potatoes and the salt, turmeric, chili powder and coriander/cumin. Stir and incorporate all of the spices.
Step 4: Add the chopped spinach and toss about. You just want to wilt the spinach here for a couple of minutes. Don’t overcook.
Step 5: Turn off the stove. Enjoy! Serve with rice or chapati. We also had some raita, or yogurt, to take the edge off the spice.
Note: You can adjust the chiles and chili powder to your liking. Same with the salt.
Chapati Makes 8 chapati
1 cup wheat flour
1/2 cup water
pinch of salt (1/16 tsp)
Directions:
Sift flour onto a flat plate and add salt.
Sprinkle water onto flour and knead into a smooth dough.
Make golf ball sized balls, flatten by hand then roll into thin pancake, coating in extra flour to keep from sticking.
Fry chapati on a flat, unoiled frying pan for about a minute on each side, then place bread directly on gas flame until it begins to puff up. Repeat on other side.
Below is a video of Viktoria making chapati with Vandana.
As we planned our trip to India, we had a vague semblance that we were going home to our (vegetarian, spice-loving) people. We knew that the cow was sacred in Hinduism and that McDonald’s in India didn’t have hamburgers. We liked the Indian food we had in the states and in Japan well enough (Japan has a surprising number of Indian and Nepalese restaurants).
But I would have never guessed how incredibly amazing and flavorful actual Indian food is. We never got sick of it, even after three meals a day for 10 days. Nepal (seven days) had similar food to India, but with a little less spice and pizzazz, in our opinion. Quick note on spice: even though we asked for it, we never had really spicy (as in, ‘this is so spicy, I am going to die!’) food in India (or Nepal or Thailand). I think it’s because the locals thought we couldn’t handle it. Shame!
As we were traveling, I was reading books about India. One of which is called “Climbing the Mango Trees” by Madhur Jaffrey. This book hit me at the right time in our travels. The author describes her childhood in India through the lens of the food her family ate. She intertwines food with history, describing the influences of Persian or Muslim dishes on the traditional Indian or Hindu ones. She also accounts a home economics test of cooking bland English (British) porridge.
Every time she mentioned a dish, I thought, “Hey, I just ate that!” She gave a historical, firsthand account of her memory of India’s first Prime Minister Jawaharlal Nehru and the tensions in India about British interference (my word, not her’s), whether the country should split into Hindu and Muslim nations (which, unfortunately, it later did in the Partition, creating Pakistan in 1947) and Gandhi’s funeral. When we visited Nehru’s home in Allahabad, we got to see where many of these historical deliberations were made, including Gandhi’s office.
Now, back to the food! While reading the book and menus in restaurants, I started making notes about what the names of the dishes meant. I was familiar with a few of the Hindi words, but I decided to make a handy guide for the next time we’re in an Indian restaurant and I blank on what “aloo mattar” is. 🙂
I’ll explain more about our cooking classes and share a few recipes in part 2 of this post.
Vegetables—There were many fresh vegetable stands on the street. Potatoes are used a lot, along with garlic, onions and chili peppers. Our cooking host said that if her children wanted a dish with peas, they had to shuck them the night before (no frozen peas here!). We also saw mustard greens with their yellow flowers growing in Nepali fields; we later ate this seasonal green in a Nepali cooking class.
Aloo—potato
Mattar—peas
Saag—spinach or another leafy vegetable like mustard or Collard greens
Palak—spinach. Check out my recipe for Aloo Palak.
Gobhi—cauliflower
Baingan/baigan—eggplant
Chutney—refers to a sauce or fresh, chopped salsa of vegetables or fruit. This was not like a sweet jam, as we’ve previously had chutneys. More like a chimichurri or pico de gallo.
Legumes—Cheap and filling! We had a great variety of dal dishes, spiced in many ways.
Channa/chole—chickpeas
Dal—can refer to any legume (bean, pea or lentil). There are many types of dal, such as black, green, red, yellow, mung, etc. It can also mean lentil soup as we found out in Nepal.
Masala—means spiced
Dairy—We saw a lot of dairy used in Indian cooking. Milk was boiled in a huge pot and sold on the street. Yogurt, cream, butter and paneer is made fresh daily.
Ghee—clarified butter. Used in place of oil when cooking and in desserts. You can buy it already made, but our cooking class instructor said she made her own.
Raita—yogurt sauce, can be flavored in many ways, but we usually had it plain.
Meat—Most of the castes in India are vegetarian, but a few are not. They eat chicken, fish, wild boar and mutton. The Nepalese eat buffalo (which bears relation to the cow), but the Indians do not.
Keema—ground meat, usually lamb
Mutton—can refer to goat or lamb/sheep.
Grains—The base for every meal. The rice was flavorful (I’m not a rice fan), but we especially liked trying the different types of bread. The only kind we had tried previously was naan. Now, roti is our favorite! And stuffed paratha. And masala dosa. And pakori. Yum!
Roti/chapati—wheat flatbread. Unleavened. Just flour, water and salt.
Naan—yeasty, bubbly, teardrop-shaped bread cooked in a tandoor oven.
Papadum/papad—thin, crispy cracker usually served as an appetizer or with beer. Or as part of a Thali meal!
Paratha—flatbread like a pancake. Sometimes stuffed with aloo (potato) or vegetables.
Basmati rice—very long grain rice. This is an expensive type of rice and reserved for special occasions.
Biryani—main rice dish with vegetables and/or meat and spices. Can be served with raita.
Pulao—(rice) pilaf. A Persian influence.
Tandoori—style of food or bread that is dry cooked in clay pot/oven. This style of cooking became mainstream in India (and eventually all over the world) after the Partition when Hindus who moved to India from what is now Pakistan brought their tandoor ovens with them.
Poori/puri—deep-fried puffed bread. We had this for breakfast with curry.
We ordered some basic Indian dishes for breakfast. Breakfast is not a big meal. Top is poori bhaji, fry bread and curry. On the bottom is stuffed paratha with spicy pickled vegetables.
Samosa—deep-fried dumplings stuffed with potatoes, peas and cumin spices.
Pakori—fried vegetable fritters with chickpea flour.
Kofta—deep-fried vegetable dumpling, usually in a brown gravy or cashew-based sauce.
Dosa—very thin crepe that can be filled with spices, dal, and/or paneer. A South Indian specialty.
Chaat—savory snack.
Momo—steamed dumpling from Nepal.
Sweets—Many of the sweets were dairy based—condensed milk, milk, ghee. Usually not too sweet. Barfi sounds terrible, but it’s so heavenly. Heaven must be made of milk, don’t you think?
Barfi—similar to fudge; made with condensed milk, sugar and nuts. Usually has gold leaf on top. The pistachio ones were soo good.
Halwa/halva—can be made with flour or nuts. Commonly made with ground sesame seeds (tahini) and sugar. I grew up in a Russian household eating this as a dessert.
Carrot halwa—a pudding made with grated carrot, cashew and sugar. I might have to make it at home!
Jalebis—squiggly pretzel-shaped donut soaked in sugar syrup. It’s a popular street food.
Lassi—yogurt drink. Can be plain or flavored with fruit, nuts or spices. We were encouraged to sample flavors that were in season because fresh fruit puree would be added instead of flavored syrup.
Gulab jamun—Round balls are made from milk, fried, then soaked in a simple syrup.
Fennel seeds and rock sugar—an after-meal breath freshener and digestion aid. Try it!
Masala Chai (my recipe here)—spiced tea with milk and sugar. The spices are black peppercorns, green cardamom, ginger and cinnamon. We call it chai in the states, but Indian chai has much stronger spices. And deliciously so!
Writing this post made me hungry! What’s your favorite Indian dish?