The phrase “Kyo no kidaore, Osaka no kuidaore” is a well-known Japanese saying that contrasts the cultures of Kyoto and Osaka. It translates to “Ruin oneself by spending on clothes in Kyoto, ruin oneself by eating in Osaka.” This expression highlights the idea that people in Kyoto are known for their love of fine clothing, while people in Osaka are renowned for their passion for delicious food.
In Osaka, there is a representative food culture known as “Konamon.” When it comes to Osaka’s “Konamon” gourmet, Okonomiyaki, Takoyaki, Udon, Ikayaki, and Kushikatsu are famous, and their main ingredient is all made from wheat flour. This culture reflects the fun and diversity of Osaka’s food and is loved by many people.
Let’s embark on a journey to discover delicious foods in the food haven of Osaka!
- Takoyaki
- Okonoiyaki
- Udon
- Oden
- Kushikatsu
- Butaman
- Doteyaki
- Chiritorinabe
- Nikushui
- Cheeze cake
Contents
1. Takoyaki
Takoyaki is one of Osaka’s representative gourmet foods that can be easily enjoyed. The basic ingredients for takoyaki include a batter made from flour and water, diced octopus, tempura scraps (tenkasu), green onions, and pickled ginger. These ingredients are poured into a special takoyaki pan and cooked until they form a round shape with a crispy exterior and a soft, gooey interior. Once cooked, the takoyaki is topped with takoyaki sauce and mayonnaise, and sprinkled with dried bonito flakes (katsuobushi) and aonori (seaweed flakes). It is said that every household in Osaka has a takoyaki pan. Having a takoyaki party with family and friends is also part of Osaka’s culture. Of course, buying and eating ready-made takoyaki is delicious, but making your own takoyaki and experiencing the tradition of Osaka can create great memories.
Takonotetsu GRAND GREEN OSAKA Store
OPEN 11:00 – 23:00
2. Okonomiyaki
The quintessential dish of ‘Konamon’ is Okonomiyaki. The basic ingredients are cabbage, okonomiyaki flour, yam, eggs, and water. The standard style is to mix the ingredients with the batter and cook it on a griddle. You can top it with your favorite ingredients such as meat or seafood.
OPEN
Mon – Fri /11:30-14:30, 17:00-20:30
Weekends and Holidays /11:30～15:00, 16:00-20:00
3. Udon
Osaka boasts numerous udon shops that attract many fans with their meticulous methods and unique menus. Among them, udon with a focus on dashi (broth) is particularly popular. There are some differences between dashi in the Osaka area and the Tokyo area. Osaka’s dashi mainly uses kombu (kelp), characterized by its light taste, light color, and refined flavor. On the other hand, Tokyo uses a lot of bonito flakes, resulting in a rich, strong flavor and darker color.
The signature dish at this restaurant is udon topped with maitake mushroom tempura.
OPEN 11:00 – 15:00, 17:00 – 21:30
4. Oden
Oden is a traditional Japanese hot pot dish that is particularly popular during the colder seasons. It is a dish enjoyed with various ingredients simmered in a flavorful broth. As it gets colder, convenience stores start selling oden, making it easy to enjoy.
The following ingredients are often used:
Daikon: Softly simmered daikon radish is a staple in oden.
Eggs: Boiled eggs simmered in the broth.
Chikuwa: Fish paste wrapped around bamboo and grilled.
Konnyaku: Konnyaku with a unique texture.
Shirataki: Low-calorie, noodle-like konnyaku.
Beef Tendons: Softly simmered beef tendons.
Mochi Kinchaku: Mochi wrapped in a pouch and simmered.
OPEN 16:00 – 23:00
5. Kushikatsu
Kushikatsu consists of skewered and deep-fried pieces of meat, seafood, and vegetables. Each skewer is individually battered and fried, creating a crispy outer layer while keeping the inside tender and juicy. Kushikatsu is eaten by dipping it into sauce. In many kushikatsu restaurants, you often hear the term ‘no double-dipping’ (nidodzuke kinshi). In the past, the sauce was served in a deep tray, and people would dip their skewers into it. ‘No double-dipping’ is an important etiquette, especially prevalent in Osaka’s kushikatsu restaurants. This rule is strictly enforced in many kushikatsu shops to maintain hygiene. To address this, many kushikatsu restaurants provide cabbage, which you can use to add extra sauce to your food. Since the pandemic, this practice has been considered unsanitary, and more restaurants are now offering sauce in bottles.
6. Butaman
Do you know about ‘551’? It’s not just a number. In Osaka, ‘551’ refers to the famous brand ‘551 no Horai’. This chain is renowned for its delicious Chinese-style steamed buns, also known as Butaman. Japanese people who come to Osaka for business trips or travel often buy this as a souvenir, and it is well received. People in Osaka grew up watching the 551 TV commercial. This long-standing commercial humorously expresses the joy of having 551’s pork buns and the sadness of not having them. When you say ‘when there’s 551’ to someone from Osaka, they’ll mimic the commercial and express their happiness.
7. Doteyaki
Doteyaki is also one of Osaka’s representative local dishes. It is a stew made mainly of beef tendon and konjac, simmered in a sweet and savory miso-based sauce. The ingredients are simmered in a sweet and savory sauce made with miso, sugar, mirin, and sake, resulting in a rich flavor. By stewing the ingredients in the sauce for a long time, the beef tendon becomes tender, and the flavors fully absorb into the meat.
OPEN 8:00 – 23 :00
8. Chiritorinabe
Chiritori Nabe is a hot pot dish originating from the Kansai region of Japan, prepared using a flat iron pan resembling a dustpan (chiritori). The dish is characterized by the use of plenty of meat and vegetables, all simmered in a rich, flavorful broth. The soup is made with ingredients like miso, soy sauce, garlic, and chili peppers, resulting in a hearty and delicious dish perfect for the colder seasons. Additionally, it is common to add rice at the end to make a porridge (zousui), or to add udon noodles for a delightful finishing touch.
9. Nikushui
Nikusui is a dish made by removing the noodles from meat udon. Osaka has a vibrant comedy culture, and many comedians frequented a udon shop located near Japan’s most famous comedy theater. This shop is said to be the origin of Nikusui.
10. Rikuro’s Cheeze cake
Rikuro’s Cheesecake is an affordable and long-loved cheesecake shop. The cheesecakes are fluffy with a moist texture inside. There is a branded mark of Rikuro-ojisan in the center of the cheesecake, which is not just a design. Around the bottom edge of the cheesecake, there is a ring of raisins. For those who dislike raisins, choosing the piece with Rikuro-san’s face ensures you won’t get any raisins. Since the shelf life is about two days, why not take it back to your hotel room and enjoy it there?