Regional cuisine of Osaka region
Takaida ramen
Takaida ramen is a local ramen born in the Takaida area of Higashiosaka City from Higashinari Ward in Osaka Prefecture. Its characteristics are extra-thick s...
Grilled green onion
Negiyaki is a flour similar to okonomiyaki. It is made by mixing a heaped green onion into a dough that is melted in flour. Negiyaki is not a sauce, but wit...
Grilled squid
Squid yaki in Osaka is not a figure grilled squid, but it is one of the “komon” that Osakans love. It is a dish made by kneading secret dashi, flour and squ...
Hormone-grilled
There are various theories that the internal organs such as the intestines, originally “release mon” so they began to be called hormones. Hormones baked che...
Kasu udon
Marc udon is a dish made with oil kasu (fried hormone) on a soup stock. Oilpecs have a crisp texture, but when chewing, they have a unique texture that is r...
Modern yaki
Modern yaki is baked with yakisoba in Kansai style okonomiyaki. Speaking of okonomiyaki that contains yakisoba, “Hiroshima-style okonomiyaki” is an establis...
Takoyaki
Takoyaki is a dish in which wheat flour is dissolved in water, cut into bite-sized octopus, and chopped green onions, beni ginger, etc. are baked in a round ...
Okonomiyaki
Okonomiyaki is a dish that is eaten using flour dissolved in water as a dough, using vegetables, meat, seafood and other favorite ingredients, grilled on an ...
Pork
Speaking of “meat” in Kansai since ancient times refers to beef. That's why Chinese bun, commonly called “Nikuman”, is famous in Kansai to be called “pork b...