Innoshima’s okonomiyaki is referred to simply as “inoko”, based on the “in” of Innoshima and “oko” of okonomiyaki. There are many different kinds of okonomiyaki in Japan with variations that are unique to certain regions, such as Osaka-style and Hiroshima-style okonomiyaki. The thing most characteristic of “inoko” is the fact that boiled udon noodles are used as an ingredient. Innoshima once prospered as a shipbuilding island. Many of the island’s okonomiyaki shops were frequented by the shipbuilding workers who were looking for something substantial and filling, and this is said to be reason why inoko came to include udon noodles. Of the shops that surround Habu, Innoshima’s largest port, it is a shop called “Ueda” that, over the half-century since its establishment in 1967, has continued to be a popular place for locals to fill their stomachs. The udon noodles are boiled until soft and then flavored with a slightly spicy sauce before they are sandwiched together with meat and vegetables in the crepe-like dough. Although inoko are very substantial, since they are grilled with only a small amount of oil they are surprisingly light on the palate. Chopped negi (Welsh onion) makes an irresistibly tasty topping. (This information is as of November 2017)