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Takoyaki
Ball-shaped snacks made of wheat flour batter and filled with minced octopus, tempura scraps, and pickled ginger.
The must-try food that defines Osaka, JP's culinary culture
Ball-shaped snacks made of wheat flour batter and filled with minced octopus, tempura scraps, and pickled ginger.
A savory pancake containing cabbage and various toppings like pork belly, seafood, or cheese, finished with sauce and mayo.
Deep-fried skewered meat, seafood, and vegetables coated in panko breadcrumbs and served with a shared dipping sauce.
Large steamed buns filled with a savory and juicy mixture of minced pork and onions, a staple street food.
A thick wheat noodle soup topped with a large piece of deep-fried sweetened tofu, which originated in Osaka.
A rich, savory stew made from beef sinew simmered for hours in miso, mirin, and sake.
A popular street food consisting of grilled squid pressed and folded into a pancake-like shape with savory sauce.
Also known as Hakozushi, this is box-pressed sushi typically made with vinegared rice and cured fish like mackerel.
A savory pancake variation made primarily with a large amount of green onions instead of cabbage.
A drum-shaped sweet pastry made from batter and filled with sweet red bean paste.
A traditional hot pot dish featuring crunchy mizuna greens and whale meat, though other meats are sometimes used today.
A hot pot dish featuring fugu or pufferfish simmered with vegetables, a delicacy widely consumed in Osaka.
Skewered rice dumplings covered in a thick, sweet, and salty soy sauce glaze.
A popular izakaya dish consisting of grilled pork belly wrapped in a thin, fluffy omelette.
An omelette-wrapped fried rice dish topped with ketchup, famously originating in an Osaka cafe.
Japanese-style grilled meat, with Osaka's Tsuruhashi district being famous for its Korean-influenced barbecue style.
A winter comfort dish of various ingredients like daikon, eggs, and fishcakes simmered in a light, Kansai-style dashi.
A premium hot pot dish featuring fresh crab and vegetables cooked in a light, flavorful broth.
A style of cuisine using an iron griddle to cook steak, seafood, and vegetables, with deep roots in Osaka's food culture.
Udon noodles served in a savory broth topped with aburakasu, which are deep-fried segments of beef offal.