Introduction to Osaka


Food of Osaka

Since the old days, Osaka has been called "kuidaore," literally meaning "bringing ruin upon oneself by extravagance in food," and known for its food culture. This is not only due to Osaka's proximity to the sea and mountains, which makes all kinds of ingredients easily available, but also because various products were easily brought to Osaka from remote areas on ships via the calm Seto Inland Sea. Today, cuisine from around the world is enjoyed here; restaurants reputed for both fine taste and attractive prices line the streets downtown in the entertainment quarters.

(Picture) Tessa


Raw globefish meat is sliced so thin that the pattern on the plate beneath is visible.


A Japanese-style pancake made using a batter of flour, water, and egg with shredded cabbage, meat or squid, grilled on a hot plate and topped with special sauce and mayonnaise.

(Picture) Okonomiyaki

(Picture) Takoyaki


Round dumplings made by pouring batter made of flour, water, and egg into a griddle with hemispheric indentations and adding bits of chopped octopus, scallion and other ingredients.


Sushi made by placing slices of shrimp or fish and vinegared rice into a wooden box, pressing, and cutting it into bite-size pieces. [Photo (right) courtesy of Heibonsha.]

(Picture) Hako-zushi

(Picture) Kitsune-udon


Wheat flour noodle served with "age", which is red-brown deep-fried, thinly sliced Tofu, in hot soup made from "kombu", a kind of dried kelp, and seasoned with soysauce, etc.


Chicken, seafood, vegetables, and udon noodles cooked in boiling stock in a pot at the table.

(Picture) Udon-chiri