Osaka ｜ Our Regional Cuisines

Tempura of thinly sliced pickled ginger. This dish is popular in the Kinki regio…

This is a type of "asazuke", a lightly pickled dish. It involves chopping radish…

"Kushikatsu" is a dish where a variety of ingredients such as beef, vegetables, …

Osaka Shirona is said to be a hybrid of Santona or Chinese cabbage and Taisai. C…

Sakuramochi is a confectionery characterized by a pink rice cake wrapped in salt…

"Zuiki" refers to the leaf stalks of satoimo, and it has been a traditional summ…

The pike conger, known as "Hamo" in Japanese, has been inhabiting Osaka Bay sinc…

The dish is made by simmering beef tendons in miso or mirin for a long time. Its…

“Odamaki-mushi” is a regional dish originating from Osaka, and it is a large Cha…

"Gaccho" refers to small fish, approximately 10-20 cm in length, commonly caught…

This dish is made by mixing finely chopped cabbage, meat, squid, etc., into a ba…

This is "lotus root stuffed with red and white glutinous rice," where glutinous …

A collective term for sushi made in Osaka, which includes pressed sushi, rolled …

When it comes to the taste of Osaka, the first thing that comes to mind is likel…

A dish made with salted mackerel scraps and daikon radish, "Senba jiru" has been…

In the mountain villages of the northern Settsu region, the production of agar, …

Kitsune Udon in Osaka is a dish where udon noodles are topped with a broth made …

On Setsubun (the day that spring begins in the old Japanese calendar, nowadays u…

Kurumi Mochi is a traditional confectionery that is unique to Sakai. Despite its…

In Osaka, a city that has prospered from the shipping and commercial industries …

This local dish is a specialty of Yao City made by stir-frying and then boiling …

This dish is made by stewing tofu with the head of a grilled eel. It appears in …

This dish is made from steamed glutinous rice and flour, which is then sprinkled…

This dish is prepared with white miso soup, round mochi, beautifully cut and arr…

Goyori Mame or Jyako Beans is a standard dish enjoyed in the Senshu and Kawachi …

Oshizushi is made by layering thinly sliced vinegared mackerel and shiroita konb…

This nabe combines whale meat, which was once a familiar food for the common peo…

Gomoku-zushi is made by chopping up ingredients such as conger eel and shiitake …

This is a local dish made by soaking local specialty Senshu mizu-nasu in a bed o…

Senshu mizu-nasu is a brand-name vegetable representative of the Senshu area, wh…