Udon (I like udon)
In Osaka, food is often given the honorific "O". Known as the "city of gourmets", Osaka has always valued food. Udon noodles are also called "udon". The appeal of Osaka udon is the harmony of the soft noodles and the dashi stock made from kelp and bonito flakes that gently accompanies them.
And the sweet, spicy, plumply stewed fried food called "kitsune," which was born in Senba, Osaka during the Meiji period, is a popular and everlasting staple. Because it is simple, there is no room for fraud, and because it is inexpensive, it has been subject to harsh criticism from the common people, and each restaurant has been competing fiercely.
Udon Suki, a hotpot dish in which udon is boiled with various toppings, is also one of Osaka's local dishes. Dashi and udon are the main ingredients, cooked in a light-flavored soup stock and enriched with the umami from vegetables, seafood, and meat.
In addition, in recent years, Shikoku has become popular nationwide with the introduction of udon called "Osaka Sanuki," which combines the chewy noodles of Sanuki udon, a local flavor from Kagawa Prefecture, with dashi from Osaka. Originally, Sanuki udon, which had a chewy elasticity, smooth texture, and an exhilarating taste down the throat, was completely different from Osaka udon, which was positioned like an ingredient in soup and whose key point was its compatibility with the soup stock. , specialty shops that perfectly combine Sanuki-origin noodles with Osaka-style dashi are opening one after another, forming a trend.
Other recommended gourmet foods
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TakoyakiTakoyaki is a representative Osaka fast food that can be bought from food stalls and easily eaten on the street corner. Its history is surprisingly short, and it is said that takoyaki shops only started to appear in the city 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.
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Pork bunAfter 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.