Kappo cuisine
Katsu means to cut and po means to cook. In other words, it means cooking with a knife and heat. It was in the middle of the Taisho period that it came to represent a style of Japanese cuisine. It is said to have originated in Osaka.
As 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.
Counter seats are set up around the chef standing in front of the cutting board, and customers are captivated by the skill of the knife as he slices fresh fish. The smell and sound of the vegetables simmering are transmitted directly to them. Until then, food was prepared in advance and cooked to match the time when customers would arrive. In contrast, at kappo restaurants, customers can order what they want on the spot and have it cooked right in front of them.
At traditional Japanese restaurants, the kitchen is hidden and the food is brought to you by waitresses, but at kappo restaurants, the kitchen is open, allowing you to enjoy the excitement of the cooking process. Another enjoyable aspect is the conversation with the chef.
"What's good today?"
"There's some good sea bream in here."
"Then let's have it made."
"You can also cook the head."
The chef's skill is shown in how he uses this conversation to create an exquisite dish that suits the customer's tastes.
Osakans took notice of kappo as a new era of cuisine, and kappo restaurants became extremely popular. Nowadays, they can be found not only in Japan but also overseas.
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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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.
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Pork bunIt is said to have originated after the Meiji Restoration, when Chinese buns were introduced to Chinatown and adapted to suit Japanese tastes.