広島のお好み焼きが「文化」な理由（ワケ）

広島県のお好み焼きが「文化」と言えるのは東西南北にそれぞれの焼き方、お好みソース（醸造所）があること。後発のオタフクはもちろん、三原のテングソース、ミツワソース、カープソースなどなど。（個人店はブレンドしたり地元の醸造所で独自ブレンドにしていたり）
※テングソースは「辛い」？とは子ども心に思っていなかったが、世間的には「辛い」と言われる。そう言えば小学生の頃、おばちゃんに「辛くする？」と言われ、「うん」と答えていた。辛い、とは思ってなかったから。

テングソース。道の駅オープン時には、車客が中心だから道の駅ように「ペットボトル入り」を出品していただいた。

また、市内でも町内にそれぞれの行きつけがあって、素材はほぼ同じ名の荷、味はそれぞれ違う。スーパーでは店内焼のお好み焼きが昼時分には提供される（お弁当コーナー）。これもスーパーそれぞれな味。（ニチエー、フジグラン、フレスタ、エブリー）

個人的には（備後）では、オタフクは昭和４０年代に広島から攻めてきたイメージ。

マヨネーズ文化は東、大阪に近い福山から入ってきた記憶。

また卵はオプションで、家から持っていくと持ち込み料を何十円か取られてた。地元民は「おばちゃん、タマゴは半熟で」というと（八昌でもできたような）、１秒でひっくり返してくれる。みたいな。

もっと掘り下げれば。
そば（うどん）なしの時代から。
つまり、キャベツ焼きがベースだった。

これは思い出しながら書き加えるとするか。

Why Hiroshima's okonomiyaki is a "culture"

The reason why Hiroshima prefecture's okonomiyaki can be called a ``culture'' is that there are different ways of grilling and okonomiyaki sauces (brewery) in the north, south, east, and west. In addition to the late-starting Otafuku, there are also Mihara's tengu sauce, Mitsuwa sauce, carp sauce, and more. (Individual stores blend their own blends, or local breweries make their own blends) *Is tengu sauce “spicy”? I didn't think so as a child, but people around the world say it's painful. Come to think of it, when she was in elementary school, her aunt asked her, "Do you want it spicy?" and she answered, "Yes." I didn't think she was in pain.

tengu sauce. When the roadside station opened, it was sold in plastic bottles, just like the roadside station, since most of the customers were by car.

Also, within the city, there are different places in the town where the ingredients are almost the same, but each one has a different taste. At the supermarket, okonomiyaki made in-house is served at lunchtime (lunch box corner). This also has a super different taste. (Nichie, Fujigrand, Fresta, Every)

Personally, I have the impression that (in Bingo) Otafuku attacked from Hiroshima in the 1960s.

I remember that mayonnaise culture came to the east from Fukuyama, near Osaka.

Also, eggs were optional, and if you brought them from home, you would be charged a few dozen yen for bringing them in. If you say, ``Auntie, please make sure your eggs are half-boiled'' (as you can do in Yasho), the locals will turn them over in one second. Like.

If you dig deeper. From the time when there was no soba (udon). In other words, it was based on grilled cabbage.

I'll add this while remembering it.
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