Nation’s Kitchen

Food is definitely one of the reasons to visit Osaka. Tenka no Daidokoro (literally, "the nation's kitchen"), Osaka's nickname, originally related to its role as the center of Japan's rice trade during the Edo Period. Today, it speaks of its status as a culinary haven. Osaka residents are reputed to spend more money on food than any other item, and the phrase "kuidaore" (literally, "eat until you drop") is used to define the city's food culture. Restaurants must uphold high standards or risk closing since residents have high expectations for the caliber of their cuisine. It should come as no surprise that Osaka is known for a number of regional specialties, some of which have achieved national and even international recognition.

The most well-known food from Osaka is probably Okonomiyaki. Between an omelette and a pancake, okonomiyaki is a Japanese classic that can be made in countless different ways by adding your favorite types of meat, fish, or noodles. Kitsune udon, a thick noodle soup covered with fried tofu, and hakozushi (sushi pressed flat in a bamboo box; an edible tapestry) are further favorites from Osaka. Literally translated as "grilled octopus," takoyaki is the typical food of Osaka. A unique takoyaki pan is used for frying the batter, which is made of flour and eggs, with a filling of octopus slices, pickled ginger, and green onions. To finish this well-known street food, takoyaki sauce and additional toppings such as mayonnaise, green laver (aonori), and dried bonito (katsuobushi) are added. Diners feeling more daring might order Tessa, a type of sashimi prepared from toxic fugu or globefish. Professional chefs are taught to use precisely the right amount of poison to numb the lips but not to halt the heart.