Food researcher Tekishū Motoyama has pointed out that a sort of thin crepe-like confection called may be an early precursor, though it hardly includes the bare elements that makes it identifiable as "okonomiyaki". Records of the word "funoyaki" occur as far back as the 16th century, and Sen no Rikyū writes about it, but what it really was can only be speculated, and may have involved the use of "fu" (wheat gluten), though certainly by the late Edo period, "funoyaki" referred to a thin crepe baked on a cooking pot, with miso basted on one side.