Udon (Udon Suki)
In Osaka, food is often referred to with the honorific "O." Known as the "city of gourmets," food has always been valued. Udon noodles are also called "oudon." The appeal of Osaka udon lies in the harmony of the soft noodles and the gentle dashi made from kelp and bonito flakes.
And the sweet and spicy, plumply stewed fried food known as "kitsune," which was born in Senba, Osaka during the Meiji period, is a dish that combines the three elements of the dish and is an everlasting favorite. Because it is simple, there is no room for lies, and because it is inexpensive, it has been subjected to harsh criticism from the common people, and each restaurant has been competing fiercely to outdo each other.
Udon suki, a hot pot dish in which udon noodles are boiled with various ingredients, is also one of Osaka's local dishes. Udon noodles are cooked in a light broth and enhanced with the umami of vegetables, seafood, and meat, making them the main dish.
In recent years, a new type of udon called "Osaka Sanuki" has emerged, combining the chewy noodles of Sanuki udon, a local flavor of Kagawa Prefecture in Shikoku that has gained nationwide popularity, with Osaka dashi stock. Originally, Sanuki udon, which is enjoyed for its bouncy elasticity, smooth texture, and refreshing throat feel, and Osaka udon, which is more of an ingredient in soups where the key is its compatibility with dashi stock, were completely different things, but a number of specialty shops have been popping up that beautifully combine Sanuki-origin noodles with Osaka-style dashi stock, creating a new trend.
Other recommended gourmet foods
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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.
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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.