Effect of Cooking Method on the Preference Properties of Cabbage used in Hiroshima-Style Okonomiyaki

Abstract

The purpose of this study was to investigate the preference properties of cabbage used in Hiroshima-style okonomiyaki. The results of texture measurements showed that the shear force of the upper layer of okonomiyaki cabbage was significantly smaller than that of the middle and lower layers. The amount of sugar extracted from squeezing the okonomiyaki cabbage was higher, especially in the middle layer, than the raw cabbage. Sensory evaluations indicated that the texture of the upper layer of cabbage in okonomiyaki was softer and not favored, but mixed upper, middle, and lower layers of cabbage had increased hardness and was preferred. These results indicate that Hiroshima-style okonomiyaki contains cabbage with various textures and sugar content, which is likely an effect of the unique cooking method used when preparing the dish.