Regional food and famous sweets of Osaka
A famously outgoing everyday food culture known for griddle cooking, dashi, and casual street snacks.
Osaka is part of the Kansai region. This page lists the guides currently available in English.
17 guides in English
- Osaka Awa OkoshiOsaka
Awa okoshi binds finely puffed or roasted grains with sugar syrup into firm crisp blocks, often adding sesame or a clear ginger fragrance.
- Osaka BatteraOsaka
Battera layers vinegared mackerel over pressed sushi rice, often beneath a thin sheet of kombu.
- Osaka DoteyakiOsaka
Doteyaki slowly cooks beef tendon with miso, mirin and sugar until tender, producing a rich sweet-savory dish served in small portions.
- Osaka Hako-zushiOsaka
Hako-zushi layers vinegared rice with prepared shrimp, sea bream, conger eel, egg and other toppings in a wooden mold, presses the block and cuts it...
- Osaka Harihari-nabeOsaka
Classic harihari-nabe briefly cooks thin whale meat with a large quantity of crisp mizuna in kombu broth, serving it with ponzu, sansho or shichimi...
- Osaka Iwa OkoshiOsaka
Iwa okoshi binds finely crushed roasted rice with syrup into dense, notably hard slabs, often adding sesame and a warm ginger aroma.
- Osaka Kayaku GohanOsaka
Kayaku gohan cooks rice together with diced carrot, burdock, konnyaku, fried tofu and other seasonal ingredients in kombu or bonito dashi and soy...
- Osaka Kitsune UdonOsaka
Kitsune udon places a plump sheet of fried tofu simmered in sweet-savory seasoning over soft udon in a clear dashi broth.
- Osaka KushikatsuOsaka
Kushikatsu threads meat, seafood, vegetables and other bite-sized ingredients onto skewers, coats them with batter and breadcrumbs, and deep-fries...
- Osaka Mitarashi KomochiOsaka
Mitarashi Komochi reverses the usual dumpling format by sealing sweet-savory soy glaze inside soft bite-size mochi, allowing it to be eaten without...
- Osaka NikusuiOsaka
Nikusui is savory dashi with sliced beef, green onion and often tofu or egg, resembling beef udon without noodles.
- Osaka Semba-jiruOsaka
Semba-jiru simmers salted mackerel flesh, head and bones with daikon and kombu, then adjusts the clear broth with a little soy sauce and optional...
- Osaka TessaOsaka
Tessa arranges translucent slices of firm pufferfish in a wide circular or decorative pattern and serves them with ponzu, scallion and momiji-oroshi...
- Osaka White-miso ZoniOsaka
Osaka white-miso zoni places round mochi with daikon, carrot and taro in a creamy, gently sweet white-miso broth. Ingredients are often cut or shaped...
- Osaka-Style OkonomiyakiOsaka
Osaka-style okonomiyaki mixes chopped cabbage and chosen ingredients into a flour-and-dashi batter before griddling the round pancake on both sides...
- Senshu Mizunasu AsazukeOsaka
Senshu mizunasu asazuke lightly pickles the exceptionally juicy, thin-skinned water eggplant grown in southern Osaka's Senshu area.
- TakoyakiOsaka
Takoyaki is an Osaka specialty of round batter bites cooked in a molded iron pan, each typically containing a piece of octopus. The ideal texture is...