Takoyaki
Takoyaki 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 in the city in the 1950s. At the time, octopus was caught in large quantities in Osaka Bay, so it could be said to be a quintessential Osaka food that used the octopus to its fullest without waste. There are various theories about who invented it, but it is said to have originated from "choboyaki" and "radioyaki," which were popular from the Taisho to Showa periods.
Choboyaki is a type of takoyaki pan that resembles a modern takoyaki pan. It is made by pouring flour dissolved in water into a copper or iron plate with semicircular depressions, then adding pickled ginger, konjac, green onions and soy sauce and frying it. It was sold in sweet shops and was probably a snack for children. Takoyaki was born from this, but by dissolving flour in dashi instead of water and adding octopus, it has evolved into something that adults can easily enjoy as well.
It is a simple yet profound dish, with different flavors depending on the batter, seasoning, and doneness. The style of eating it with sauce, mayonnaise, green laver, and bonito flakes is said to have been influenced by okonomiyaki after the war.
It's never boring to watch the man in a headband at the food stall flipping the takoyaki round and round with an awl to make them into balls. You can poke the takoyaki lined up on a bamboo boat with a toothpick and eat them hot. Delicious takoyaki is when it's crispy on the outside and soft and gooey on the inside.
In Osaka, people make takoyaki at home, so much so that it is said, almost like an urban legend, that every household has a takoyaki maker.
Incidentally, Akashiyaki, which originated in Akashi City, Hyogo Prefecture, is a type of soft takoyaki-like dish served on a wooden plate on a cutting board. It is eaten dipped in a clear broth, and in Akashi it is called "tamagoyaki."
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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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.
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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.