Konamon Day (Flour-Based Food Day)

What Is Konamon Day?

May 7th is "Konamon Day." The date comes from a play on numbers: "ko" (5) + "na" (7) = "kona," meaning flour. It was established by the Japan Konamon Association to promote food culture built around flour-based dishes. The day celebrates "konamon" -- a broad term covering takoyaki, okonomiyaki, udon, bread, noodles, and other dishes made from flour.

The Background of Konamon Day

Japan has long had a rich culture of flour-based foods, and "konamon culture" is especially deeply rooted in everyday life in the Kansai region. The Japan Konamon Association established this day to help people rediscover the appeal of flour-based dishes and to contribute to regional culture and food education.

What Is "Konamon"?

"Konamon" is a broad term, used especially in the Kansai region, for dishes made using flours such as wheat flour or rice flour.

• Takoyaki (octopus balls)
• Okonomiyaki (savory pancake)
• Udon and soba noodles
• Bread
• Ramen, pasta, and other noodle dishes
• Doughs and batters for Japanese and Western sweets

Trivia About Konamon

• Osaka is considered the "heart of konamon culture," with one of the highest rates of household takoyaki-maker ownership in the country.
• Takoyaki was born in Osaka in the early Showa period and spread nationwide from there.
• Much of Japan's wheat consumption goes toward noodles and bread.
• Gluten-free konamon made with rice flour has been gaining attention in recent years.

How to Enjoy Konamon Day

• Make takoyaki or okonomiyaki at home.
• Visit your favorite konamon restaurant.
• Try making udon or bread from scratch.
• Look into regional konamon traditions.

May 7th: A Day to Savor the Charm of Flour

Konamon Day is a chance to rediscover the appeal of flour-based dishes that are part of everyday life. From home cooking to specialty restaurant fare, flour-based foods are an indispensable part of Japanese cuisine. On May 7th, enjoy your favorite konamon and explore just how deep this food culture goes.