Pork bun
It is a steamed bun with fillings wrapped in a skin made from fermented dough made mainly of wheat flour and water.
The ingredients are pork and onions, and some restaurants also add chopped vegetables such as bamboo shoots and dried shiitake mushrooms.
After the Meiji Restoration, it is said that the Chinese steamed buns that were introduced to Chinatown were adapted to suit the tastes of the Japanese people.
In Osaka, it is said that if you sell it in the Kanto style under the name ``nikuman,'' people will complain that it doesn't contain beef. When we say "meat" in Osaka, we mean beef. Because it uses pork, it is called "butaman" in Kansai.
The famous store, which has been seen in TV commercials, has opened stores all over the Kansai region and is said to sell as many as 170,000 pieces a day. There are many shops specializing in pork buns in Osaka, including some that are large and heavy, and others that are smaller and have a thin skin.
Other recommended gourmet foods
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Udon (I like udon)Osaka's udon noodles are appealing because of the harmony between the soft texture of the noodles and the gentle combination of kelp and bonito flakes.
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TakoyakiTakoyaki is Osaka's representative fast food that can be bought at a food stall and easily eaten on a street corner. It has a surprisingly short history, and it is said that the number of stores began to increase in the town in the 1950s.
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Osaka sushiThe representative dish of Osaka sushi is box sushi. It is a type of ``oshizushi'' in which the ingredients are placed in a mold along with vinegared rice and pressed together.
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Omelette riceThe owner felt sorry for his regular customers who had stomach problems and had to eat omelets and white rice every day, so when he served ketchup rice wrapped in a thinly-cooked egg, the customers were overjoyed.
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OkonomiyakiAlong with takoyaki, it is a soul food for Osaka people. The same goes for dissolving the flour in the soup stock, cabbage is essential, pork is popular, and as the name okonomiyaki suggests, you can use whatever you like. Spread the dough flat on the iron plate and bake it.
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KushikatsuOsaka's kushikatsu is famous for not allowing double dipping. Meat and vegetables are threaded onto skewers, coated with water-soluble flour, coated with breadcrumbs, and fried in oil.
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Kappo cuisineThe Japanese restaurant style that flourished during the Edo period began to go out of fashion, and the Japanese style was born as people sought Japanese restaurants that could be enjoyed more casually.
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paper potThe mysterious paper pot also originated in Osaka. Anyone would be surprised to hear that you can set paper on fire.
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Conveyor belt sushiSmall plates of sushi flow on a conveyor, and customers pick up the pieces they like and eat them. The casual, semi-self-service style with inexpensive and transparent checkout is easy to use for families and tourists alike, making it extremely popular.