Wednesday, September 19, 2007
Food & Drink / Food Chain News Bites: Pizza edition
Posted by Martha Bayne on Wed, Sep 19, 2007 at 5:06 PM
Taylor Street's Japonica announces it will now offer okonomiyaki, or "Japanese pizza," on Thursday and Friday nights. Traditionally made with whatever veggies are available, toppings can include eggs, leeks, onions, carrots, bell peppers, mushrooms, seaweed, shrimp, and chicken, all served on a disk of fried, vegetable-infused flour dough. Says owner Darren Foley, per the press release: "We had a lot of Japanese-nationals asking for okonomiyaki, saying sadly, 'We really miss our pizza. Can't find it in the States.' At first we made it to order, then decided, Hey! Chicago's a pizza capitol, maybe all of our guests will have fun trying Japanese Pizza."
In other pizza news:
Kane County goes crazy for pizza-flavored beer. (Sun-Times)
But, wait--maybe wine goes better with that pie? (Sun-Times)
Busy parents heart HomeMade Pizza Co. (Chicagoist)
MenuPages readers weigh in with their pizza faves. Take with grain of parmesan salt. Sbarro? (MenuPages)
Comments (2)
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I love the diversity of pizza varieties in Chicago. When I lived in Evanston, there was something like 58 pizza places within 10 miles, all trying to achieve a different atmosphere/flavor/environment to serve different tastes. We sure do love our pizza. -------- kellytheculinarian.blogspot.com
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Im very sorry to say this but Okonomayaki is nothing like pizza. It has more in common with a korean pancake, but not pizza. Im not a big fan of it in Osaka it is the king of food. Its basically a pancake with lots of cabage, some kind of meat, usually octupus, and then after they flip it they spray it with Mayo, Tonkatsu Sauce and add bonito flakes and some seaweed powder. There are also different variations like the Hiroshimayaki and Sobayaki. The first is mostly made in Hiroshima and has lots of seafood and the latter is kind of like a soba noodle pancake with bbq sauce.
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