Nisshin Okonomiyaki Flour Mix 500g — Japan's long-selling okonomiyaki flour. Rich bonito (katsuo) and kombu dashi umami is built directly into the mix, and Nisshin Seifun Welna's own "Super HHS-α" wheat flour holds moisture in the batter, so your pancakes come out fluffy rather than soggy. One bag covers the whole repertoire: okonomiyaki, Hiroshima-yaki, monjayaki, negiyaki, and takoyaki.
About Nisshin Seifun Welna
Nisshin Seifun Welna (日清製粉ウェルナ) is the consumer-foods company of Japan's Nisshin Seifun Group — founded in 1962 as Nisshin Foods and renamed in 2022 — and its home-use ranges lead the Japanese market, including the No. 1 share in okonomiyaki flour at 42.1% (Intage SRI+, April 2021–March 2024). Alongside the 日清 flours and pre-mixes it makes Camellia (カメリヤ) bread flour, Violet (バイオレット) cake flour, Ma-Ma (マ・マー) pasta, and the Ao no Dokutsu (青の洞窟) pasta-sauce range. (Note: "Nisshin" 日清製粉 is a separate company from "Nissin" 日清食品, the instant-noodle maker.)
What is okonomiyaki?
Okonomiyaki (お好み焼き, "grilled as you like it") is Japan's famous savoury pancake — a batter of seasoned flour, egg, and shredded cabbage, mixed with your choice of fillings, griddled, and finished with sweet-savoury sauce and toppings. It's a staple of Japanese home cooking and street food, closely associated with Osaka and Hiroshima.
How to use & enjoy
The mix already contains the dashi seasoning and leavening, so a basic batter needs only egg, water, and shredded cabbage — no separate stock required. From there it's endlessly customisable: thinly sliced pork belly, prawns, and squid are classic additions. Osaka-style mixes everything together; Hiroshima-style layers the ingredients and often adds noodles. Finish the traditional way with okonomiyaki sauce, Japanese mayonnaise, aonori (seaweed flakes), and katsuobushi (bonito flakes), with beni shoga (red pickled ginger) alongside.
How to make okonomiyaki — Nisshin's recipe
Nisshin's official Kansai-style recipe (makes 2): whisk 100 g of the mix with 150 mL water, then fold in 300 g shredded cabbage, 1 egg, and about 150 g of your favourite fillings — squid, prawns, pork, spring onion, chikuwa, red pickled ginger, or tempura bits. Pour rounds onto an oiled hot plate or frying pan (about 200 °C), flip when the underside is golden, cook through, and top with sauce, mayonnaise, bonito flakes, and aonori.
Ingredients
Refer to the product packaging.
Allergens
Contains wheat and fish (bonito dashi). Products containing shrimp, egg, milk, and soy are made in the same factory.
Nutrition (per 100 g)
Energy 352 kcal · Protein 10.8 g · Fat 1.6 g · Carbohydrate 73.7 g · Salt equivalent 4.0 g. (Manufacturer's estimate based on sample analysis.)
Important — please check the package label
While we make every effort to keep product information accurate and up to date, manufacturers may change formulations, packaging, allergens, ingredients, or specifications without notice. The actual product packaging is always the authoritative source. If you have specific concerns about allergens, ingredients, or any product detail, please contact us before purchase, or refer to the product packaging before consuming.
Japan's long-selling okonomiyaki flour · 日清 お好み焼粉 · Nisshin Seifun Welna range.
