Along with Takoyaki, Okonomiyaki is a representative dish of Naniwa’s Konamon culture—dishes made with flour. It is said to have originated from a sweet called Fu no Yaki, which was served at tea ceremonies hosted by Sen no Rikyu during the Azuchi-Momoyama period.
The tradition of cooking flour mixed with water on a griddle is believed to have taken root in the late Edo period, and modern Okonomiyaki evolved through the creativity of Japanese cooks.

Okonomiyaki became widely recognized across Japan as an Osaka specialty in the early 1960s, largely due to restaurant chains promoting it as such.
Even a simple okonomiyaki can be made even more delicious by combining ingredients that are rich in umami.