About Osaka

Osakans are full of passion for food. Take care of your ingredients, don't waste them, and don't throw away as much as possible. It takes a lot of time and effort to cook well and eat deliciously. They hone their cooking skills and cook for their families or to impress their customers. This brought food culture from the bottom up and gave rise to the term ``eaten down.''

Konamon, such as takoyaki and okonomiyaki, which can be described as cheap and delicious street food, is a powerful presence when talking about Kansai's food culture. Udon can also be called Konamon. Kitsune udon itself can be found all over the country, but Osaka's kitsune udon (at Imai Honten in Dotonbori and Usamitei Matsubaya in Minamisenba) is especially delicious. It's not so much the deliciousness of the noodles themselves, but rather the particularity of the soup stock (kelp, mackerel, dried sardines, etc.).

In addition, kushikatsu, a representative of Osaka's B-class gourmet food, known for the rule that "double dipping is prohibited," can be enjoyed at many kushikatsu restaurants in the so-called "Shinsekai" area around Tsutenkaku Tower. Okonomiyaki and takoyaki can be found in many restaurants in the Minami area.