Pork bun
These steamed buns are made by wrapping filling in a fermented dough made primarily from wheat flour and water.
The ingredients include pork and onions, and some stores also add chopped vegetables such as bamboo shoots and dried shiitake mushrooms.
It is said to have originated after the Meiji Restoration, when Chinese buns were introduced to Chinatown and adapted to suit Japanese tastes.
In Osaka, if they were to sell it under the Kanto-style name "nikuman" (meat bun), they would receive complaints that it contains no beef. In Osaka, "meat" means beef. In Kansai, they use pork, so they are called "tonkuman."
A famous shop that is familiar from TV commercials has branches all over the Kansai region and sells as many as 170,000 pork buns a day. There are many pork bun specialty shops in Osaka, from large, heavy ones to small, thin-skinned ones.
Other recommended gourmet foods
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Udon (Udon Suki)The appeal of Osaka udon is the harmony of its soft noodles and the dashi stock made from kelp and bonito flakes that gently complements them.
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TakoyakiTakoyaki is a classic Osaka fast food that can be bought from food stalls and easily enjoyed on any street corner. Its history is surprisingly short, with stores only beginning to pop up around town in the 1950s.
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Osaka sushiThe most representative type of Osaka sushi is box sushi, a type of pressed sushi where ingredients are placed in a mold along with vinegared rice and pressed into a solid form.
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Omelette riceThe owner of the restaurant felt sorry for a regular customer with a sore stomach who had to eat omelets and white rice every day, so he wrapped ketchup rice in a thin omelet and served it to the customer, to his delight.
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OkonomiyakiAlong with takoyaki, it is a soul food for Osakans. It is also made by dissolving wheat flour in dashi, and cabbage is a must-have ingredient, with pork being popular, but as the name okonomiyaki suggests, you can add any ingredients you like. The batter is spread flat and round on a hot plate and cooked.
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KushikatsuOsaka's famous kushikatsu is a dish that is famous for its "no double dipping" rule. Meat and vegetables are skewered, coated in a batter of water-dissolved flour and breadcrumbs, and deep-fried.
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Kappo cuisineAs the traditional Japanese restaurants that flourished during the Edo period began to fall into disuse and people began to demand more casual and enjoyable Japanese restaurants, the kappo style was born.
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Paper potThe mysterious paper pot also originated in Osaka. Everyone would be amazed to learn that paper can be placed on fire.
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conveyor belt sushiSmall plates of sushi roll by on a conveyor belt, and customers can pick up the sushi they like and eat it on the plate. This casual, semi-self-service style with low prices and clear billing is popular with families and tourists alike.