Regional food and famous sweets of Osaka

Hako-zushi is Osaka pressed sushi made by packing seasoned vinegared rice and carefully prepared seafood into a square wooden mold, pressing it and...

Kyoto white-miso ozoni combines sweet, koji-rich white miso with round mochi, head taro or taro, daikon and Kintoki carrot.

Awa okoshi is an Osaka confection made by crushing rice to millet-sized grains, toasting it and binding it firmly with sugar or starch syrup.

Battera is Osaka pressed sushi layering vinegared rice, cured mackerel and a translucent sheet of shiroita kombu.

Doteyaki is an Osaka comfort dish of parboiled beef tendon, often with konnyaku, slowly simmered in a sweet-savory mixture of miso, sugar, and mirin...

Harihari nabe is an Osaka hot pot of thinly sliced whale meat and generous handfuls of mizuna cooked briefly in kombu-and-bonito dashi. The name...

Iwa okoshi binds finely crushed rice densely with syrup into rock-hard slabs, commonly scented with fresh ginger and toasted sesame.

Kayaku gohan is the Kansai name for rice cooked with dashi, soy and additions such as chicken, fried tofu, burdock, carrot, konnyaku and mushrooms.

Osaka kitsune udon combines soft noodles, clear kombu-bonito broth and a large fried-tofu pouch simmered sweet-savory with sugar and soy.

Mitarashi Komochi reverses ordinary glazed skewered dumplings by sealing sweet-savory soy sauce inside a soft bite-size rice-flour mochi.

Nikusui is an Osaka soup born from the idea of ordering beef udon without the udon. Light Kansai dashi carries thin simmered beef, scallion, and often...

Osaka kushikatsu skewers bite-size beef, pork, seafood, vegetables, egg, cheese or other fillings, coats them in a thin flour batter and fine...

Osaka okonomiyaki mixes chopped cabbage, egg and often grated yam into dashi-seasoned flour batter, then cooks it as a round pancake with pork or...

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Senshu mizunasu asazuke briefly pickles the region's round, thin-skinned, low-astringency water eggplant in rice bran or seasoning liquid, preserving...

Takoyaki is Osaka's round griddle snack: diced octopus enclosed in a dashi-seasoned wheat batter and turned in a pan of hemispherical molds. Sauce...

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