Recommended gourmet food in Osaka

Curry, an Indian dish, was introduced to Japan during the Meiji era, and has since evolved into a beloved Western dish called ``curry rice.'' Various variations such as curry bread, dry curry, curry udon, and soup curry are appearing one after another. Japan's unique curry, which has become a different kind of food that people in India will be surprised to eat, is so popular that it would be no exaggeration to call it the national dish.

Osaka in particular has a reputation for offering a greater variety of curry than other regions. There are chain stores and many individual stores, each offering their own unique curry. Nowadays, Osaka's curry seems to be divided into two types. The first is the ``sweet and spicy curry'' from long-established restaurants such as ``Jiyuken,'' which was established in Minami in 1910, and ``Indian Curry,'' which was founded in 1947. It starts out fruity and sweet, and then gradually becomes spicy. This is a local Osaka curry that has appeared in numerous literary works.

The second is "spice curry," which has been creating a big movement in recent years. It's a light type that doesn't use flour, and the flavor of spices comes to the fore.
You can make as many arrangements as you like, including dishes based on the "dashi" of Osaka's food culture, and dishes where you can enjoy two or three types of curry together called "Aigake." Spice curry, born from Osaka's uniquely free ideas, has expanded to Tokyo and is attracting attention. Originally, the first domestically produced curry powder was born in Osaka. The first retort curry was also developed by a company originating from Osaka.