A snack, too complete to be called a snack.

There is a smell that makes you want to stop when you are walking along a shopping street. It is that savory, slightly sweet smell that makes your stomach rumble.
Just ahead is Saniyan, an okonomiyaki restaurant specializing in takeout that has been in business since 1980.

There is no curtain and no seats. But there is no end to the number of people who stop by. People from Osaka come all the way to buy okonomiyaki. The reason for this is the bite of okonomiyaki that makes you think, “I don’t remember okonomiyaki being this tender.

Not fluffy, but soft and fluffy.

One bite of Saniyan’s okonomiyaki is a bit of a surprise. It is more than fluffy.
It is more airy, soft, and light. Yet, it is still filling and satisfying. It is as if you are holding a gentle hot water bottle.

The secret lies in the dough. If the amount of flour in a typical okonomiyaki is “1”, the amount of flour in Saniyan is “0.25”. The cabbage and egg are the main ingredients, and the flour is the binding agent. Therefore, it does not leave a residue in the mouth. The sweetness of the cabbage slowly seeps out with each bite.

The owner laughs, “When it’s freshly baked, it’s a little too crispy, so you can’t get the true flavor.
Saniyan is at its best after it cools down. That is why we insist on take-out.

Shaving the flour and setting up the cabbage

The star of Saniyan’s okonomiyaki is the cabbage. And not just any cabbage will do.
In winter, he uses “Matsunami” cabbage from Osaka, which has a rich sweetness and costs 400 yen per ball, chopped by a machine to the same size. This method has not changed since the establishment of the restaurant.

Why does he go to such lengths?
When it gets cold, you can taste the flavor of the ingredients even more. That’s why we must never compromise on the cabbage.
The “sweetness” of okonomiyaki comes from the cabbage, not the sauce. People who eat okonomiyaki will naturally realize this.

Cold and warm drink

While waiting for your okonomiyaki, you can enjoy another “local” treat at Saniyan.
This is “chilled candy. The name may sound unfamiliar, but it has been a popular summer drink in Osaka for centuries. It is simply malt syrup dissolved in hot water, ginger added, and chilled. And yet, it has an indescribably gentle taste.

The chilled malt syrup is just right for a hot and humid summer afternoon.
A lady who came by bicycle to buy a cup of candy would drink it in one gulp and go home smiling, saying, “Oh, it brought me back to life. Such a scene can be seen at Saniyan’s storefront.

Everyday life in the back of the shopping street

There are no tourist attractions in the town of Fuse. But there are people, and they live there.
Around Saniyan, there are small fishmongers, grocery stores, and butcher stores with the smell of fried food wafting through the air.
To live in a downtown shopping district, it takes more than just good food. It is necessary to blend in with the daily life, not become tired of it, and continue to be trusted.

Saniyan’s okonomiyaki is no exception.

Striving to stay the same

400 yen a piece. A price you can eat every day.

I buy them not on special occasions, but when I am a little hungry.
The steam and aroma when you open the package, and the soft and fluffy texture.

In order to preserve these qualities, they have not changed the flour mixture, the variety of cabbage, or the precision with which they chop the cabbage.

Regular customers who casually purchase the dough probably don’t know that much about the dough. But somewhere along the way, they may have noticed. This one piece has made my daily life a little better.