![\"\"](\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2020\/04\/best-food-in-osaka-e1587804270381.jpg?resize=639%2C639&ssl=1\")
Lists usually have 10 things on it but I could only find 5 specialities to eat in Osaka and I don’t want force it.<\/p>\nLists usually have 10 things on it but I could only find 5 specialities to eat in Osaka and I don’t want force it.<\/p>\n
There are four things to note:<\/p>\n
first, the speciality food in Osaka are usually street food, strong in flavour.<\/p>\n
Secondly, most of them are inexpensive, so go crazy and eat more.<\/p>\n
Thirdly, Osaka food has influence from China because Osaka used to be Japan’s main trade port, serving as a gateway to culture and trade. Osaka has a sizeable Chinese population.<\/p>\n
and lastly, the restaurants usually open at night, so many of them are watering holes. Many close on Sundays.<\/p>\n
1. BUTAMAN<\/strong><\/span><\/p>\n Butaman is really Chinese steamed pork buns \u5927\u8089\u5305, which is great for breakfast.\u00a0 Although butaman originated from China, the Japanese made it their own. The skin (dough) is mochi-like chewy whereas the Chinese bun is fluffy and soft. The minced pork within is much fattier so the Japanese eat it with mustard.<\/p>\n The buns are usually sold in pairs (at takeaway kiosks) because it is auspicious.<\/p>\n We tried two of the most famous butaman shops, 551 Horai<\/strong> and Futami no Butaman<\/strong>, and found 551 to be superior. The sweet bun has a better texture and pairs better with the pork and the ingredients are better quality.<\/p>\n Recommended Takeaway Kiosks:<\/p>\n –551 Horai<\/strong><\/a> (they have outlets everywhere. Try the one at JR Shin-Osaka Station or Namba Train Station)<\/p>\n –Futami no Butaman<\/strong> (this is in Dotonburi<\/strong> area. 3 Chome-1-19 Nanba, Chuo Ward, Osaka, 542-0076, Japan; 11am – 10pm, closed Th; +81-6-6643-4891<\/p>\n 2. KUSHIKATSU<\/strong><\/span><\/p>\n Kushikatsu (\u4e32\u30ab\u30c4), also known as kushiage (\u4e32\u63da\u3052), is deep-fried skewers. The skewers can be anything from meat to vegetables. The ingredient is dipped in egg, flour, panko crust, and then deep-fried.<\/p>\n Usually there is a tin can of tonkatsu sauce (thick, sour-sweet, brown sauce). For hygiene purpose, remember no double-dipping<\/strong>! Other patrons before and after you would use the same tin.<\/p>\n Some of my favourite kushi includes chicken gizzard<\/strong> and chicken skin<\/strong>, although there are normal ones like tsukune<\/strong> (minced chicken ball), beef<\/strong>, pork<\/strong>, chicken<\/strong>, fish<\/strong>, sweet potato<\/strong>, shiitake mushroom<\/strong>, etc.<\/p>\n Recommended restaurants:<\/p>\n –Souikufu<\/strong> (5 Chome-8-14 Toyosaki, Kita Ward, Osaka, 531-0072, Japan; +81 6-6373-0030; 6pm-12 midnight, closed Sun)<\/p>\n –Kushiage 010<\/strong> (1 Chome-1-41 Sonezakishinchi, Kita Ward, Osaka, 530-0002, Japan; +81 6-6131-8878; 6pm – 12 midnight, closed Sun; facebook<\/a>)<\/p>\n -Alternatively, you may want to, like us, just visit the tourist attraction Shinsekai<\/strong> where kushikatsu restaurants line the street.<\/p>\n 3. ODEN<\/strong><\/span><\/p>\n Oden is really just Japanese yong tau foo. The ingredients are cooked in a big hotpot of dashi soup although you are served only the items you want, not in a hotpot. Many places keep the stock as a master stock, replenishing it as it simmers, so some stocks may be older than you.<\/p>\n Recommended restaurants:<\/p>\n –Man-u \u4e07\u3093\u536f<\/strong><\/a> (1 Chome-2-32 D\u014djima, Kita-ku, \u014csaka-shi, \u014csaka-fu 530-0003, Japan; +81 6-6341-5555; oden is served only during dinner although they open for lunch)<\/p>\n –Odento Sakana Sakamoto \u304a\u3067\u3093\u3068\u80b4 \u3055\u304b\u3082\u3068<\/strong> (Japan, \u3012530-0056 Osaka, Kita Ward, Toganocho, \uff11\uff12\u221215, \u4e38\u4e00\u30d3\u30eb; +81 6-6362-1213;\u00a05pm – 12am, closed Sun)<\/p>\n –Kansaidaki Honke Joyato \u304b\u3093\u3055\u3044\u3060\u304d \u672c\u5bb6 \u5e38\u591c\u71c8<\/strong><\/a> (2 Chome-8-14 Toyosaki, Kita-ku, \u014csaka-shi, \u014csaka-fu 531-0072, Japan; +81 6-6371-1115; M, W, F 11.30am – 1.30pm, 6pm – 9.30pm; T, Th, Sat 6pm – 9.30pm, closed Sun)<\/p>\n –Choraku \u9577\u6a02<\/strong> (Japan, \u3012530-0002 \u014csaka-fu, \u014csaka-shi, Kita-ku, Sonezakishinchi, 1 Chome\u22125, \u66fe\u6839\u5d0e\u65b0\u5730\uff11\u4e01\u76ee\uff15\u2212\uff12\uff11; +81 6-4795-8424; 5pm – 10pm, closed Sun)<\/p>\n –Yoshitaka \u7531\u5802<\/strong> (Japan, \u3012542-0083 Osaka, Ch\u016b\u014d-ku, Higashishinsaibashi, 2-ch\u014dme\u22122\u2212\uff18\u2212\uff15 \u30cb\u30e5\u30fc\u30b0\u30e9\u30f3\u30c9\u30d3\u30eb \uff12\u968e; +81 6-6210-3845; 7pm – 2am)<\/p>\n 4. OKONOMIYAKI<\/strong><\/span><\/p>\n Okonomiyaki is a savory pancake made from a batter of flour, grated nagaimo (Chinese yam), water or dashi, eggs and shredded cabbage. Additional toppings such as octopus, bacon, or cheese, may be added. They are usually cooked on a teppan (metal hotplate). Finally, it is finished off with some mayo, okonomiyaki sauce (sweet and thick), and bonito flakes.<\/p>\n Recommended restaurants:<\/p>\n –Omoni \u30aa\u30e2\u30cb<\/strong> (3-3-2 Momodani, Ikuno-ku, Osaka; +81-6-6717-0094; 11.30am – 10.45pm, closed Mon)<\/p>\n –Kiji \u304d\u3058<\/a><\/strong> (2F, Shinumeda Shokudogai, 9-20 Kakudacho, Kita-ku, Osaka; +81-6-6361-5804)<\/p>\n –Takotsubo \u305f\u3053\u3064\u307c<\/strong> (2 Chome-4-48 Abenosuji, Abeno Ward, Osaka, 545-0052, Japan; +81-6-6629-2728; F – Tue 12pm – 11pm, Wed 5pm – 11pm, Th 6pm – 11pm)<\/p>\n –Okonomiyaki Mizuno \u304a\u597d\u307f\u713c \u7f8e\u6d25\u306e<\/strong> (1 Chome-4-15 Dotonbori, Chuo Ward, Osaka, 542-0071, Japan; +81-6-6212-6360; 11am – 10pm daily)<\/p>\n –Jibundok i\u6642\u5206\u6642<\/strong> (1F, Lions Mansion Midohonmachi, 4-5-11 Minamikyuhojimachi, Chuo-ku, Osaka; +81-6-6253-1661; 5.30pm – 12am, closed Sun)<\/p>\n –Bubu \u3076\u6b66 <\/strong>(2-32 Tamatsukurimotomachi, Tennoji-ku, Osaka; +81 6-6777-1958)<\/p>\n 5. TAKOYAKI<\/strong><\/span><\/p>\n First invented in Osaka in 1935, takoyaki is a ball-shaped snack made from a batter of flour. Inside the ball, you may add different ingredients such as octopus, ham, or cheese. It is brushed with takoyaki sauce (similar to Okonomiyaki sauce), mayo, and dried bonito.<\/p>\n Recommended restaurants:<\/p>\n –Aizuya<\/strong><\/a> (oldest takoyaki shop in Japan, which started in 1930s. You may find the addresses here<\/a>.)<\/p>\n –Takoriki \u305f\u3053\u308a\u304d\u00a0<\/strong>(1-6-1 Kawarayamachi, Chuo-ku, Osaka; +81-6-6191-8501; 12pm – 4pm, 6pm – 10pm , closed Mon)<\/p>\n To conclude, these are the 5 food to eat in Osaka:<\/p>\n 1. Butaman<\/strong> You may be interested in…![\"\"](\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2020\/04\/551-horai-e1587800869959.jpg?resize=448%2C560&ssl=1\")
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\n2. Kushikatsu<\/strong>
\n3. Oden<\/strong>
\n4. Okonomiyaki<\/strong>
\n5. Takoyaki<\/strong><\/p>\n
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\n–Where to eat Kobe Beef in Kobe Japan: Kobe Beef KISSHOKICHI \u795e\u6238\u725b\u5409\u7965\u5409<\/a>
\n–Where to Stay in Osaka: Review of Hotel Gracery Osaka Namba<\/a>
\n–Where to Stay in Osaka: Review of Hotel Il Cuore Namba Osaka<\/a>
\n–MUST EAT Kyoto: Yuba Ryori Higashiyama Yuuzu<\/a><\/p>\n
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