OkonomiyakiThe representative Konamon dish made with dish made with a base of flour and cabbage. You can put a base of flour and cabbage. You can put meat, squid or any other ingredients. At meat, squid or any other ingredients. At some restaurants, you can bake it yourself.some restaurants, you can bake it yourself.Photo provided by Okonomiyaki Mizuno IkayakiSquid and flour dough pressed together on a teppan (iron grill). The chewy dough and the plump squid are a great match.Photo provided by Hanshin Umeda Main Store Snack Park TakoyakiOne of the must-try foods of Osaka. Easily eaten as a snack, and bite-sized too.Photo provided by Takoyaki Kappo Takomasa KushikatsuKushikatsu is deep fried meat, vegetables and more. This Osaka soul food is a staple with its renowned taste and reasonable price.Photo provided by Gifuyahonkes dig in!’teL07“No double dipping” is the law of Kushikatsu!First, you dip the skewer for a good helping of sauce. If the sauce runs out, use the cabbage on the table to scoop some more. The cabbage is crunchy and delicious itself. This is the way to eat kushikatsu.Okonomiyaki, rumored to first been made when Sen No Rikyu served “fu-no-yaki,” or baked wheat, at his tea ceremonies.baked wheat, at his tea ceremonies.As a food where anyone can put whatever As a food where anyone can put whatever they like, hence the name, it has become the they like, hence the name, it has become the representative soul food of Osaka.representative soul food of Osaka.The amount of families that own a takoyaki takoyaki machine in Osaka is far beyond any other machine in Osaka is far beyond any other prefecture, proving that the love Osaka people prefecture, proving that the love Osaka people is as hot as the sun.have for Konamon is as hot as the sun.As a food city, you just have to try it.Be prepared to get your fill of local taste!Be prepared to get your fill of local taste!Be prepared to get your fill of local taste!Be prepared to get your fill of local taste!Be prepared to get your fill of local taste!Be prepared to get your fill of local taste!Konamon (■our-based dishes) Culture: Over■owing with history and tradition.
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