散策 Sansaku

Food of Osaka

31 dishes

Akaneko📍 OsakaThis dish is made from steamed glutinous rice and flour, which is then sprinkled with sugar and kinako. It is also referred to as "Hagessho mochi." Because it contains flour, the texture is less sticky compared to just glutinous rice, so you can enjoy a more crispy texture. Hagessho refers to the 11th day of the summer solstice from July second to July seventh. Farmers finish planting rice around this time period, so there was a custom to make "Akaneko" from the harvested wheat collected before planting rice, and the glutinous rice harvested in the previous year. This dish is eaten in appreciation of completing the rice planting and to pray for a good harvest. The homemade flour of that time was brown, since the entire grain was ground into a powder. The resulting mochi was brown, and the appearance of the finished dish resembled "a cat's round back," so it came to be called "Akaneko (neko meaning cat)."
Bara zushi📍 OsakaGomoku-zushi is made by chopping up ingredients such as conger eel and shiitake mushrooms and mixing them into sushi rice. According to one theory, bara-zushi originated in Okayama Prefecture, where the common people protested against the Edo period feudal lord's prohibition of "one soup and one vegetable" in order to be frugal and thrifty. In the Kanto region, sashimi and other ingredients are often placed on top of sushi rice and called "chirashi-zushi," while in the Kansai region, finely chopped ingredients are mixed into sushi rice and called "bara-zushi. Recipes vary from household to household, but sashimi is not an essential ingredient. Because it is easy to prepare and makes the dining table more colorful, it is a popular menu item for men and women of all ages. In Osaka, barazushi that is left over after being made in large quantities is steamed the next day and eaten as "steamed zushi (hot zushi). This shows the wisdom of the people of Osaka, who enjoy leftovers.
Battera📍 OsakaOshizushi is made by layering thinly sliced vinegared mackerel and shiroita konbu on top of vinegared rice and pressing them in a wooden frame. In contrast to the nigirizushi of the Edo period (1603-1867), pressed sushi in a box or wooden frame is the norm in the Kansai region. Battera is the most popular taste among them. It is a local dish filled with Osaka's unique culture of pressed sushi and kelp, and is very familiar to residents of the prefecture. Battera was invented in 1894 by a restaurant called "Sushi Tsune" in Minami-Semba. The name "battera," which means "small boat" in Portuguese, was derived from the boat-like shape of the half-meat sushi, which was originally made from konoshiro (whitebait) commonly caught in Osaka Bay. The name "batterella" was derived from the Portuguese word for "small boat." It was gradually replaced by the inexpensive mackerel, and the square box shape was also used for the pressed molds. In Osaka, shiroita-konbu is sometimes called batterella-konbu.
Beni Shoga Ten (Pickled Red Ginger Tempura)📍 OsakaTempura of thinly sliced pickled ginger. This dish is popular in the Kinki region, including Osaka, Nara, and Wakayama prefectures. The tartness of umeboshi vinegar and the spicy kick of ginger create a delightful flavor combination, making it a perfect accompaniment to sake. Among various tempura dishes that often feature brown or yellow hues, the vivid red color of pickled ginger tempura stands out, appealing to the eyes and arousing the appetite. The pickled ginger used in this tempura is made by soaking ginger rhizomes in umeboshi vinegar, which is the vinegar left over after making umeboshi (pickled plums). While the exact origins of pickled ginger tempura are unclear, there is a mention in a short story by Sakunosuke Oda titled "Meoto Zenzai," published in 1940: Tanekichi, who is selling tempura for a penny, including gobou (burdock root), lotus root, taro, trefoil, konjac, pickled ginger, dried squid, and sardines deep fried at the entrance of an alley. This suggests that pickled ginger tempura was already a food for common people in Osaka in the early Showa era.
Benizuiki to Aburaage no Taitan (Simmered red satoimo(=Japanese taro) stalk with fried thin tofu)📍 Osaka"Zuiki" refers to the leaf stalks of satoimo, and it has been a traditional summer vegetable in the Kansai region for a long time. Particularly in the Senshu and Minami Kawachi regions, a type of "Zuiki" known as "Benizuiki(=red zuiki)" with reddish-brown leaf stalks is produced. Large ones can reach a height of about 2 meters, with leaves measuring up to 70 cm. They are rich in dietary fiber, calcium, potassium, and other nutrients. Due to their strong astringency, they are soaked in vinegar water, boiled to remove the astringency, and then cooked. With a crisp texture and a sponge-like interior that easily absorbs flavors, "Benizuiki " is often used in dishes like "Ohitashi (=vegetables boiled and soaked in "Dashi(=Japanese soup stock))" and simmered dishes. "Benizuiki to Aburaage no taitan" is made by simmering "Benizuiki" with fried thin tofu. It is a classic home-cooked dish featuring "Benizuiki. "Taitan” is a Kansai term that refers to simmered dishes.
Decchi Yokan/ Red Bean Jelly📍 OsakaIn the mountain villages of the northern Settsu region, the production of agar, known as "kanten," became active during the harsh winters of the late Edo period. Kanten is made in a process of freezing and thawing seaweed, removing any impurities with water, and then further drying the substance. Some of the kanten produced in the northern Settsu region was exported overseas through Nagasaki. One confection made using locally produced kanten is "Decchi Yokan.” Unlike the more expensive sugar-intensive smooth yokan (a sweet bean jelly), Decchi Yokan uses less sugar and does not have a long shelf life, making it more suitable for winter production and consumption. It features a modest and refreshing taste. The name Decchi Yokan has two potential origins: one theory suggests that it is named so because the reduction process during cooking is not as thorough as in the case of smooth yokan, making it like a "half-portion" similar to that of an apprentice (Decchi)); another theory suggests that it was called this because it was an inexpensive treat brought back as a souvenir by apprentices when they returned home. It's worth noting that in Kawachi, a variant of Decchi Yokan is made using wheat flour instead of kanten, and it is steamed, resulting in a different texture.
Doteyaki (Grilled beef tendon with piled miso along the edge of an iron pot)📍 OsakaThe dish is made by simmering beef tendons in miso or mirin for a long time. Its name originates from the practice of piling miso around the edge of the pot like a riverbank. It boasts a rich, sweet and savory flavor that pairs well with sake. Known as an affordable and enjoyable Osaka downtown specialty, and there are many restaurants in the Shinsekai area that serve it.
Ehomaki / Makizushi (Sushi rolls)📍 OsakaOn Setsubun (the day that spring begins in the old Japanese calendar, nowadays usually marked between 2 and 4 February), it is customary to face the "lucky direction" for that year, and eat an entire makizushi (sushi roll) whole for good luck. These sushi rolls are referred to as ehomaki. The lucky direction is determined by onmyodo divination ("the way of yin and yang"), and varies depending on the year: in 2022 it was north-northwest, and in 2023 it is south-southeast. It is said that this custom began in Osaka, but its exact origin is uncertain. Various theories hold that it was born from a game in geisha quarters, or was practiced by the merchants of Osaka and Semba when praying for good business. It does not appear to have been a particularly prevalent custom before the end of World War II, but it was advertised from the 1970s as a sales promotion tactic by the seaweed industry. Furthermore, convenience stores and supermarkets started selling ehomaki in the 1990s, and from then on, the practice of eating these sushi rolls on Setsubun spread throughout Japan. Originally there were no particular rules or prescriptions on the kinds of sushi rolls eaten, but in recent years futomaki (thick sushi rolls) using 7 ingredients - to correspond to the Seven Gods of Fortune - have become the norm.
Gaccho no Karaage (Deep-fried small fish)📍 Osaka"Gaccho" refers to small fish, approximately 10-20 cm in length, commonly caught in Osaka Bay. The term encompasses several types of fish, including "Nezumigochi" and "Hatatatenumeri." It is said that the name "Gaccho" originated in the Izumi region because these fish eagerly bite at bait. "Gaccho" is representative of the region and is commonly enjoyed as a snack. One popular dish is "karaage" (deep-fried) made from “Gaccho”, which has been a beloved snack for a long time. It has become a specialty product of the Izumi region. With its crispy and crunchy texture, karaage made from “Gaccho” pairs well with Sake and is rich in calcium since the bones can be eaten entirely, making it a suitable snack for children as well.
Goyori Mame (Goyori and Beans) / Jyako Beans📍 OsakaGoyori Mame or Jyako Beans is a standard dish enjoyed in the Senshu and Kawachi regions. It's made by cooking soy beans and small dried fish and shrimp together for a sweet and salty flavor. It's often called “Jyako Mame” (Jyako Beans) in the Kawachi region. The type of fish and shrimp used in this dish varies from region to region. Small fish and shrimp caught in the sea are used in the Senshu region near Osaka Bay, while the inland Kawachi region uses ingredients caught in the rivers. “Goyori” refers to small sun-dried fish caught in the Osaka Bay. The small fish and shrimp caught in fishing nets used to be sun-dried all together on the sandy beaches that used to line the Senshu seashore until the middle of the Showa era. The portion that could be sold was taken out of the batch, and the remainder was called“ Goyori”. This is a traditional dish that is excellent in terms of nutrition, because it is a combination of calcium-rich fish and protein-rich soybeans.
Hamokawa Zakuzaku (Zakuzaku Eel Skin)📍 OsakaIn Osaka, a city that has prospered from the shipping and commercial industries since ancient times, a large amount of hamo eel has been sold and distributed. Summer is considered to be the popular season, and it is said that the eel becomes delicious when it drinks the water of the rainy season. Therefore, at the Tenjin Festival held in summer, various side dishes using eel are lined up on the tables. In Osaka, eel is used as a raw material for kamaboko paste. When the flesh of the eel is stripped off to make kamaboko, only the skin remains. The small bones of the skin are removed. Soy sauce is added and it is grilled. Then it is mixed with cucumber and sweet vinegar to make “Zakuzaku Eel Skin”. It is a home-cooked dish unique to Osaka that is full of the "spirit of frugality" that uses even the remaining skin deliciously. It also goes well in summer as it is quite light. The name of the dish "Zakuzaku" is said to be the sound made by cutting cucumbers and the sound of eating this crunchy dish.
Hamonabe (Hot pot with conger pike)📍 OsakaThe pike conger, known as "Hamo" in Japanese, has been inhabiting Osaka Bay since ancient times, and was distributed in Osaka around the middle of the modern period. In Osaka and Kyoto, it is an essential ingredient for summer festivals and is renowned as a seasonal fish during the summer. However, "Hamo" caught after spawning in the autumn, when it has gained extra fat, is also considered delicious. Due to its densely packed small bones, it is necessary to perform a technique called "Honekiri," which is to cut these bones by making knife cuts at extremely narrow intervals, leaving the fish skin. In the Senshu area, which faces Osaka Bay and is blessed with seafood, "Hamo" has long been a familiar ingredient, and "Hamo nabe(=hot pot with pike conger)" has been a popular dish. The head and bones of "Hamo" are used to make Dashi(=Japanese soup stock), and onions and potatoes are added as ingredients in the Senshu style. The dish is unique to the Senshu area, which is said to be the birthplace of onion cultivation in Japan. The sweetness of the Senshu onions spreads throughout the pot and goes well with mild-flavored "Hamo ".
Hansukedofu📍 OsakaThis dish is made by stewing tofu with the head of a grilled eel. It appears in the Kamigata rakugo "Yusanbune" and it's thought that even the general population from ancient times were familiar with this dish. The eel's head is called Hansuke. There are various theories surrounding its origin, such as one strainer of eel's head used to be sold for 50 sen (1／2 yen), so it came to be called Hansuke (han meaning half) of one yen (called ensuke). Another theory is that a man named Hansuke sold the head of eels as well. In Osaka, when making kabayaki (grilled eel), the eel is grilled with a sauce and the body cut open, while the head is attached. The head is then removed after grilling. Although the head is cut off, it was most likely still a food for sale at low price because the flavor of the sauce was already soaked in. When hansuke is stewed with tofu and green onions in a dashi soup stock, an even richer and deeper dashi stock is made that is incredibly delicious. You can even enjoy the small amount of meat from the Hansuke. Hansuke tofu, which makes use of an eel head that is otherwise thrown away, represents a dish that offers a glimpse into the Osaka spirit of "Shimatsu no ryori," where ingredients are used in a zero waste manner.
Hasune-mochi📍 OsakaThis is "lotus root stuffed with red and white glutinous rice," where glutinous rice is filled into the holes of lotus root and then steamed. Lotus root is considered an auspicious vegetable for New Year's "Osechi "cuisine due to its holes symbolizing a clear vision of the future. It is known as a specialty in the Kawachi region, with many being cultivated in Kadoma City. Kadoma City has historically been an area with poor drainage, making it unsuitable for rice cultivation. However, lotus roots naturally thrived in this environment. During the Edo period, Kadoma became a major producer of lotus roots, and in some cases, lotus roots were offered as a form of tax instead of rice. In the Taisho era, there were revisions in cultivation methods and varieties, leading to further expansion in cultivation after World War II. It is said that Kadoma's clay soil produces "Kadoma lotus root" with a unique sweet and chewy texture. In recent years, however, the production of Kadoma lotus root has significantly decreased due to factors such as urbanization. The "Hasune-mochi" made with Kadoma lotus root has been an essential dish for celebratory occasions in the local area, traditionally prepared on festive days. This dish, with its auspicious red and white appearance and the delightful chewiness of steamed lotus root, is a delicacy enjoyed on special occasions.
Jakogouko📍 OsakaThis is a local dish made by soaking local specialty Senshu mizu-nasu in a bed of salted water, removing the salt, and cooking them with small prawns in a sweet and spicy sauce. In some areas, it is also called "jako-nasu. It has long been eaten in the Senshu area in southern Osaka Prefecture. In the Senshu area, "jako" means shrimp jako (small shrimp) and "kouko" means pickles. Ebijako is a shrimp similar to shiba-ebi (small shrimp) caught in Osaka Bay, and is characterized by its ability to produce a good broth. The old pickles are made by soaking the eggplant in a highly salted bed of rice bran for two to three months to allow fermentation to continue. The flavor of the shrimp soaks into the eggplant and goes well with both rice and sake. It is also an excellent source of calcium and protein.
Kitsune Udon📍 OsakaKitsune Udon in Osaka is a dish where udon noodles are topped with a broth made primarily from ingredients like kombu (kelp) and mackerel flakes. This flavorful broth is complemented with sweet and savory simmered aburaage (deep-fried tofu pockets). Osaka udon is known for its broth that blends well with the noodles, providing a chewy yet not overly thick texture. Among the various udon dishes, Kitsune Udon holds a special place in the hearts of Osaka locals and can be considered one of the most beloved udon dishes in the prefecture. The history of noodle consumption, including udon and soba, traces back to being special meals in temples and shrines. Over time, these noodles became a staple in the daily diet of people across Japan. In Osaka, the history of udon consumption is extensive. During the construction of Osaka Castle by Toyotomi Hideyoshi, there were reports of udon and soba shops lining an area known as "Sunaba" (a material storage location) near present-day Shinmachi in Osaka. The widespread popularity of udon in Osaka began around the mid-Edo period. As commerce thrived in the bustling city known as the "Kitchen of the Nation," ingredients such as kombu from Hokkaido, wheat flour, and salt gathered along with various foodstuffs. These carefully selected ingredients were used to make udon. In the early Meiji era, numerous noodle factories emerged in Osaka, and due to the busy nature of these establishments, many eateries began sourcing noodles from these factories. Simultaneously, both restaurants and households put considerable effort into refining the taste of their broths and dipping sauces. It is said that Kitsune Udon had its origins in 1893 (Meiji 26) at the udon shop "Matsubaya" (now Usamitei Matsubaya) in the Osaka district of Funamachi. A customer placed a piece of aburaage served as a side dish on plain udon and enjoyed the combination. This marked the beginning of Kitsune Udon in Osaka. Osaka residents take great pride in their rich broth culture and their deep affection for konamon (flour-based food) culture. Kitsune Udon perfectly embodies these two elements, offering a simple yet deeply satisfying culinary experience for the people of Osaka.
Kujira no harihari nabe📍 OsakaThis nabe combines whale meat, which was once a familiar food for the common people, and potherb mustard, which has been cultivated mainly in the Kansai region since ancient times. The whale soup stock is mixed with the potherb mustard and is very tasty. It is said to have originated at Tokuya, a whale restaurant established in 1967 in Sennichimae, Osaka, and has been loved by Osaka residents as a winter delicacy. It is said that the name "hari-hari-nabe" comes from the sound of hari-hari-hari when eating potherb mustard. Whale meat is now a luxury item, but when whaling was popular in Japan, it was one of the most inexpensive meats available and was a familiar source of protein for the common people. The proximity to Taiji in Wakayama Prefecture, one of the largest whaling bases in Japan, made the distribution of whale meat in Osaka very prosperous in the past, and a culinary culture using whale meat flourished. However, since the cessation of commercial whaling in the 1980s, whale meat has become difficult to obtain and is now increasingly substituted with other meats such as pork (commercial whaling will resume in 2019).
Kurumi Mochi📍 OsakaKurumi Mochi is a traditional confectionery that is unique to Sakai. Despite its name, it does not contain any walnuts. The name "Kurumi Mochi" comes from the fact that the rice cake is wrapped in a brownish-red bean paste. It can also be written in Chinese characters as "久留美," which means to keep the taste for a long time. The bean paste is made from edamame or green soybeans, but in mountain villages where rice paddies are scarce, dried soybeans are used instead of edamame. During the Warring States Period, Sakai was a prosperous port for overseas trade. Confectioners in Sakai used agricultural products purchased from overseas to make rice cakes covered with red bean paste, which is said to be the origin of walnut rice cakes. The town was also the birthplace of Sen no Rikyu, the famous tea master of the time. The tea ceremony culture flourished among the wealthy merchants of the time, and walnut mochi were also loved as tea cakes.
Kushikatsu (Stick Katsu)📍 Osaka"Kushikatsu" is a dish where a variety of ingredients such as beef, vegetables, and seafood are skewered, coated with batter, and deep-fried. It is commonly eaten right after being fried and dipped into a container of sauce. There is a well-known rule among diners that sharing the sauce is allowed, but "double-dipping" is strictly prohibited. The origin of "kushikatsu" has various theories, but one account suggests that it originated in the "Shinsekai" district of Osaka, home to the Tsutenkaku Tower, during the late Taisho and early Showa eras. It was created to quickly satisfy the hunger of nearby workers with an affordable and filling option―thin slices of beef coated in a thick batter and deep-fried. Post-World War II, when food supply was unstable, restaurants offering kushikatsu, which minimized concerns about food poisoning, became more prevalent. In the 2000s, nationwide chain restaurants specializing in "kushikatsu" emerged, contributing to the dish's popularity across Japan by promoting it as an Osaka specialty. "Kushikatsu", known for being "cheap, fast, and tasty", is often found in standing-eating establishments. However, in recent years, upscale versions with premium ingredients like matsutake mushrooms and stylish restaurants suitable for young people's dates have also become popular.
Odamaki-mushi (Steamed egg custard noodle)📍 Osaka“Odamaki-mushi” is a regional dish originating from Osaka, and it is a large Chawan-mushi (savory steamed egg custard) containing Udon noodles. The coiled object made from spun hemp thread is called “odamaki”, and this dish is named so because the Udon noodles resemble spun threads. The Chinese characters for “Odamaki” are used phonetically and are not direct translations. In the past, when eggs were a luxury item, Odamaki-mushi with plenty of eggs was popular as a feast for special occasions among merchant families in Semba area in Osaka. With colorful ingredients such as shrimp and “Kamaboko (fish cake)”, this dish is perfect for festive occasions. The addition of Udon noodles provides a satisfying and hearty meal. Before World War II, it was listed on the menu of local Udon stores, but after the war, it was rarely seen. Partly due to the change in eating habits.
Okonomiyaki📍 OsakaThis dish is made by mixing finely chopped cabbage, meat, squid, etc., into a batter of flour dissolved in Dashi (Japanese soup stock). The mixture is then spread flat on a griddle and cooked on both sides. Alongside “Takoyaki”, it is a representative dish of the Kansai region's “Konamon” (flour-based) culinary culture. Its roots are said to trace back to the Azuchi-Momoyama period when Sen no Rikyu, the famed tea master, served a confection called "Funoyaki" at a tea gathering. “Funoyaki” involved spreading thinly rolled wheat flour mixed with water on a copper plate, then grilling it. It was often rolled with miso or folded into a crepe-like shape. In the late Edo period, the custom of eating grilled wheat flour on iron plates became popular among common people. In the later Meiji period, a Western-style dish called "Yoshoku-yaki" appeared, using cake flour, cabbage, and sauce. Initially resembling a simple confection, it eventually evolved into Okonomiyaki as various establishments put effort into innovations, incorporating ingredients such as pork and abundant vegetables. Originally, the style was "layered cooking" where ingredients were placed on top of the grilled batter. However, the "mixed cooking" style, where ingredients are mixed into the batter and then grilled, also became popular. Okonomiyaki became widely known throughout Japan as a specialty of Osaka in the late 1950s to the 1960s. The expansion of chain Okonomiyaki restaurants that marketed it as an "Osaka specialty" is considered a contributing factor to its popularity.
Osaka Shirona-no-karashiae (Osaka Napa Cabbage Mustard Pickle)📍 OsakaOsaka Shirona is said to be a hybrid of Santona or Chinese cabbage and Taisai. Cultivation began in the Edo period (1603-1867), and in the early Meiji period (1868-1912), it was actively cultivated near Tenmabashi in the center of Osaka City, hence the name "Tenmana". Toward the end of the Meiji period, cultivation spread to the Higashiyodogawa, Joto, and Sumiyoshi areas. There are three different strains: early, mid, and late varieties, all of which have a clear white petiole with a flat shaft. It is still harvested in fields in and around Osaka City, and has become a representative leafy vegetable of Osaka. It has a light, mild flavor, and becomes soft and tender when cooked. It is often used in dishes similar to Nappa cabbage and komatsuna. Osaka Shirona with spicy sauce is a perfect side dish with its refreshing flavor.
Osaka zuke (Osaka Pickeles)📍 OsakaThis is a type of "asazuke", a lightly pickled dish. It involves chopping radishes and turnips, and pickling both the roots and leaves with salt. It can be consumed after a few hours to overnight. The name is derived from its popularity in the Osaka region, where it is frequently prepared.
Osaka zushi (Osaka Sushi)📍 OsakaA collective term for sushi made in Osaka, which includes pressed sushi, rolled sushi, and steamed sushi. While in Tokyo, "sushi" typically refers to hand-pressed nigiri sushi, the representative form of sushi in Osaka is oshizushi, where rice and ingredients are layered and firmly pressed. Among oshizushi, a particularly notable variety is the "nisun rokubu no kaiseki," also known as boxed sushi. Originally, pressed sushi featuring common fish like mackerel and horse mackerel was popular among the general public. However, during the Meiji era, the sushi restaurant "Yoshino Sushi" in Semba, Osaka, devised boxed sushi using premium ingredients such as sea bream, shrimp, and conger eel. This compact box, filled with bite-sized, colorful sushi, gained immense popularity among the local patrons as a convenient bento for intermission during theater performances and as a gift. Eventually, it became a well-known and beloved hospitality dish throughout Osaka. Boxed sushi is sometimes referred to as Osaka sushi. Furthermore, there are occasions where a combination of Osaka's unique sushi styles, such as oshizushi, thick rolled sushi, and Datemaki (sweet rolled omelet), are served together as Osaka sushi.
Sakuramochi (pink-colored rice cake filled with red bean paste wrapped with a cherry blossom leaf)📍 OsakaSakuramochi is a confectionery characterized by a pink rice cake wrapped in salted cherry blossom leaves, symbolizing the arrival of spring. While Sakuramochi is enjoyed nationwide, there are regional variations. In the Kanto region, Sakuramochi features thin crepe-like wrappers enveloping "Anko," Kansai's version uses ”Domyojiko," a coarse glutinous rice flour, to create a textured rice cake that encases "Anko." Both styles share the common practice of wrapping the confection with salted cherry blossom leaves. Originally invented by Yamamoto Shinroku, a gatekeeper at Chomeiji Temple along the Sumida River during the Edo period, Sakuramochi gained popularity when he utilized fallen cherry blossom leaves by pickling them in salt and wrapping them around rice cakes. His innovation received widespread acclaim, leading to the confection's spread across the country. In the Kansai region, including Osaka, sakura mochi made with domyoji flour is the mainstream. Domyoji flour, made from steamed, dried, and coarsely ground glutinous rice, is often used in "Wagashi (=Japanese confectionery)" and was first made more than 1,000 years ago at Domyoji in Fujiidera, Osaka, where it was valued as a preserved food. Pink rice cake with a slight aroma of cherry blossoms. Sakuramochi is a tasteful confectionery that evokes the feeling of spring in both appearance and taste.
Senba jiru (Soup of salted mackerel and daikon radish)📍 OsakaA dish made with salted mackerel scraps and daikon radish, "Senba jiru" has been a beloved home-cooked meal in the Osaka district of Senba for a long time. It offers a refined taste with the rich flavor of mackerel broth and is also known as "Senba-ni." This dish embodies Osaka's frugal approach to using every part of the fish, making it a typical example of "end-of-the-line cooking." Senba was a bustling wholesale district in Osaka, serving as the commercial hub from the Meiji era to the Taisho era. During that time, the diet of the households, which employed many apprentices, consisted of simple meals such as chazuke (boiled rice soaked with tea) and pickles in the morning and evening, and a simple soup with one dish for lunch. Only twice a month, dishes like salted mackerel were served. After extracting the flesh from the fish, the head, bones, and scraps were used to make broth, and this, combined with simmered daikon radish, became Senba jiru. This economical and quickly prepared dish became highly valued in busy merchant households and eventually became a staple in daily meals due to its efficiency.
Senshumizunasu no asazuke📍 OsakaSenshu mizu-nasu is a brand-name vegetable representative of the Senshu area, which stretches across southern Osaka. These eggplants are pickled in bran or pickling seasoning for a short period of time. Compared to other eggplants, Senshu mizu-nasu has a plump, rounded shape, and its skin is thin and soft. As its name suggests, the eggplant has so much moisture that water drips down when squeezed tightly, and it is characterized by its freshness with a hint of sweetness. It can be eaten raw as it has little acridity, but it is most often eaten as a pickle in a bed of salted rice bran or in a seasoning solution. The most popular type of pickled eggplant is asazuke, in which the freshness of the eggplant can be enjoyed. The Senshu area is blessed with moderate temperature and humidity near the sea, making it ideal for growing mizu-nasu, and it is said that mizu-nasu will not grow as well as mizu-asu grown in other areas. Mizunasu has been cultivated in the Senshu area since the early Edo period. Because of its thin skin, it is not suitable for transportation, and when made into pickles, the skin turns a dull brown color. Subsequently, the variety was improved, and a variety with a brightly colored skin appeared, making Senshu mizu nasu asazuke (pickled eggplant) widely known throughout the country.
Shiromiso Zoni📍 OsakaShiromiso Zoni (White Miso Zoni) is a traditional Japanese dish. It is a soup with rice cakes prepared with white miso, commonly eaten in Kyoto Prefecture, Osaka Prefecture, Wakayama Prefecture, and Kagawa Prefecture.
Stir-boiled Wakagobou (new burdock root)📍 OsakaThis local dish is a specialty of Yao City made by stir-frying and then boiling deep-fried tofu and wakagobou. Wakagobou is a leafy burdock plant grown mainly in Yao city, and is popular as an ingredient that represents spring since it is harvested in the beginning of the season. Unlike ordinary gobou (burdock root), where only the root is eaten, the leaves, stalk, and new roots of this vegetable are edible. It is known for having a pleasant aroma and crispy texture, and has a high nutritional value containing rutin, iron, and dietary fiber. Gobou is said to have been introduced as a medicinal herb from China in the Heian period, and its cultivation spread as a specialty of Yao City during the Edo period. Shirojikuya Gobou, a leafy variety of the burdock root, came to be cultivated in the middle of the Showa period, and was a variety where the leaves, stems, and roots could all be used. Wakagobou is used in a variety of dishes such as kakiage and pasta, but it is normally stir-boiled.
Takoyaki (Octopus Balls)📍 OsakaWhen it comes to the taste of Osaka, the first thing that comes to mind is likely takoyaki. It is made by pouring a mixture of dashi(=Japanese soup stock), eggs, and wheat flour into round indentations on a griddle, adding chopped octopus as the filling, and cooking it into a round shape. It is then enjoyed with sauce and mayonnaise. It is a soul food for the people of Osaka. Originally offered at dagashiya (cheap snack shops) and yatai (food stalls) during the late Meiji era to the Taisho era, it is said to be a derivative of the popular snack for children known as "choboyaki." The classic fillings included konjac(=yam cake), dried shrimp, pickled radish, and the seasoning involved adding soy sauce to the batter before cooking it into a round shape. In the late Taisho era, with the advent of radio broadcasting in Japan, a yatai food called "radio-yaki" was named after the cutting-edge technology of radio. In the early Showa era, takoyaki using octopus as a filling began to be sold at yatai in Osaka. Initially, it was eaten plain, but after the war, the introduction of rich sauce led to the establishment of the current style, where takoyaki is topped with sauce, aonori(=seaweed flakes), and bonito flakes, and served on a boat-shaped tray with toothpicks. It eventually became a well-known specialty of Osaka, widely loved across the country, and has now become a staple in the world of street food enjoyed by people nationwide.
White Miso Zoni (New Year s Soup Dish)📍 OsakaThis dish is prepared with white miso soup, round mochi, beautifully cut and arranged daikon radish, carrots, taro, and the like. The history of the Zoni New Year's Soup goes back an incredibly long time, and it's said that it was already eaten even during the Muromachi period. It was served to celebrate the societal elite, but it is said to have spread among the masses and common people during the Edo period. Even today, eating Zoni on New Year's Day is a nationwide custom, but the ingredients and seasonings used vary by region and household. The Zoni variety using round mochi and white miso has been widely popular since long ago, not only in Osaka, but also in the Kansai region. The daikon radish and carrots that make up part of the recipe are cut into round slices. Round ingredients are used because they carry the auspicious meaning of the Japanese saying of, "may we spend our time harmoniously without raising any corners." The "raising corners" refers to the act of causing offense or creating hard feelings. When the New Year's season draws close, supermarkets in Osaka will begin to sell Zoni daikon radish and Kintoki carrots to be used as New Year's vegetables. Zoni daikon is a smaller, thinner daikon variety, and when cut into circles, they happen to be just the right size for a bowl of Zoni soup. The Kintoki carrot is slim in the same way and is also an heirloom vegetable that has been grown in Osaka since long ago.