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Japan’s various regions are home to local hot pots, and Osaka is no exception. Local versions include udonsuki and sakanasuki (wheat flour noodles and fish flavored hot pot, respectively), whale meat hot pot, and the much-loved wintry special, tecchiri, or fugu hot pot.

Also popular are chiritori (“dustpan”) nabe and motsu nabe, both featuring beef intestines and vegetables.


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Another Osaka original is the mysterious kami-nabe (paper hot pot). The idea of putting a fire under paper is shocking—but this dish indeed features a sheet of paper set atop a wire rack, which is then heated using a charcoal fire.  Washi paper is treated via a special process, and the presence of the dashi ensures that the paper itself will not burn. 

First invented at the Rogetsu restaurant in 1927, the inaugural dish was a type of sakanasuki (fish-flavored hot pot) loaded with seasonal fish and vegetables.  Numerous restaurants serve artistic versions of the kami-nabe dish today, and the paper pots may be purchased in the goods shops located along the Sennichimae Doguyasuji Shopping Street.

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Tradition and History Create Osaka’s Famous Flavors


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The Flavor of Osaka Dashi cooking stock Kombu and skipjack flakes


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Sennichimae Dōguyasuji Shopping Street


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Rogetu(External link)


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