Recommended gourmet food in Osaka

Indian curry was introduced to Japan during the Meiji period, where it developed independently and became a beloved Western dish known as "curry rice." A variety of variations have appeared, including curry bread, dry curry, curry udon, and soup curry. While Indians would be surprised to try this uniquely Japanese curry, it's no exaggeration to say it's a national dish.

Osaka, in particular, is known for having a greater variety of curry than any other region. There are chain restaurants and many independent establishments, each offering unique curries with their own unique twists. Nowadays, Osaka curry can be broadly divided into two types. The first is the "sweet and spicy curry" of established establishments such as Jiyuken, which opened in Minami in 1910 (Meiji 43), and Indian Curry, which was founded in 1947 (Showa 22). It starts off fruity and sweet, and then the spiciness gradually builds up. This is a local Osaka curry that has appeared in numerous literary works.

The second is "spice curry," which has been a big trend in recent years. It is a light type that does not use flour and the flavor of spices comes to the forefront.
There are endless variations, such as those based on the "dashi" broth of Osaka's food culture, or those that combine two or three types of curry, known as "aigake." Spice curry, born from Osaka's free-spirited ideas, has made its way to Tokyo and is gaining attention. The first domestically produced curry powder was originally produced in Osaka. The first instant curry was also developed by a company with roots in Osaka.