Senshu mizu-nasu is a brand-name vegetable representative of the Senshu area, which stretches across southern Osaka.

Where it is made

Senshu area

Main ingredients

Senshu water eggplant

This 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.

Where it is made

Senshu area

Main ingredients

Old pickled Senshu water eggplant, shrimp and baby sardines

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…

Where it is made

All over Osaka Prefecture

Main ingredients

rice, dried baby sardines, lotus root, carrots, dried tofu, dried shiitake mushrooms, burdock root, kinusaya (a type of perennial vine), eggs

This 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.

Where it is made

All over Osaka Prefecture

Main ingredients

Whale meat, potherb mustard

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.

Where it is made

All over Osaka Prefecture

Main ingredients

vinegared mackerel, rice

Goyori 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.

Where it is made

Senshu Region to Kawachi Region

Main ingredients

Soy beans, Goyori dried shrimp and fish

This dish is prepared with white miso soup, round mochi, beautifully cut and arranged daikon radish, carrots, taro, and the like.

Where it is made

All areas of Osaka Prefecture

Main ingredients

Round mochi, white miso, radish, carrot, taro

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…

Where it is made

Nakakawachi to Minamikawachi

Main ingredients

Glutinous rice, flour, kinako (roasted soybean flour)

This dish is made by stewing tofu with the head of a grilled eel.

Where it is made

Osaka City

Main ingredients

Grilled tofu, hansuke, green onion

This local dish is a specialty of Yao City made by stir-frying and then boiling deep-fried tofu and wakagobou.

Where it is made

Kawachi area (Yao City)

Main ingredients

Wakagobou, deep-fried tofu

In 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.

Where it is made

Osaka

Main ingredients

Eel skin, cucumber

Kurumi Mochi is a traditional confectionery that is unique to Sakai. Despite its name, it does not contain any walnuts.

Where it is made

Senshu area (Sakai City)

Main ingredients

Glutinous rice, edamame (soybeans)

On 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…

Where it is made

Semba, Osaka (entire prefecture)

Main ingredients

Rice, thick omelet, cucumber, mitsuba (Japanese parsley), conger eel, dried shiitake mushrooms, dried gourd strips, shrimp, eel kabayaki (grilled in soy sauce), seaweed

A collective term for sushi made in Osaka, which includes pressed sushi, rolled sushi, and steamed sushi.

Where it is made

Osaka City, All of Osaka Prefecture

Main ingredients

Rice, eggs, sea bream, shrimp, conger eel

When it comes to the taste of Osaka, the first thing that comes to mind is likely takoyaki.

Where it is made

Osaka City

Main ingredients

Wheat flour, dashi (=Japanese soup stock), eggs, boiled octopus, tenkasu(=deep fried dough)

A 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.

Where it is made

Osaka City

Main ingredients

Salted mackerel, daikon radish

Kitsune Udon in Osaka is a dish where udon noodles are topped with a broth made primarily from ingredients like kombu (kelp) and mackerel flakes.

Where it is made

All of Osaka Prefecture

Main ingredients

Udon, Dashi (Japanese soup stock), Fried thin tofu

One confection made using locally produced kanten is "Decchi Yokan.”

Where it is made

Hokusetsu Area

Main ingredients

Ito Kanten(=agar-agar), Koshian (=Red bean paste)

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.

Where it is made

Kadoma City

Main ingredients

Lotus root, Glutinous rice

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.

Where it is made

All of Osaka Prefecture

Main ingredients

Cake flour, Dashi (Japanese soup stock), Egg, Cabbage, “Tenkasu”(tempura scraps)

"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."

Where it is made

Sensyu Region

Main ingredients

Small fish called Gaccho (Nezumigochi; Japanese sardine) etc.

“Odamaki-mushi” is a regional dish originating from Osaka, and it is a large Chawan-mushi (savory steamed egg custard) containing Udon noodles.

Where it is made

Osaka City

Main ingredients

Udon noodle, Dashi (=Japanese soup stock), egg, shrimp

The 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.

Where it is made

Within Osaka City

Main ingredients

Beef tendon, Miso, Mirin(=sweet rice wine)

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.

Where it is made

Senshu Region

Main ingredients

Conger pike, Onion, Potato

"Benizuiki to Aburaage no taitan" is made by simmering "Benizuiki" with fried thin tofu. It is a classic home-cooked dish featuring "Benizuiki.

Where it is made

Senshu Region, Minami Kawachi Region

Main ingredients

Red satoimo(=Japanese taro) stalk, Fried thin tofu

Sakuramochi is a confectionery characterized by a pink rice cake wrapped in salted cherry blossom leaves, symbolizing the arrival of spring.

Where it is made

All of Osaka Prefecture

Main ingredients

Domyojiko(=coarse glutanious rice flour), Red beans paste, Cherry blossom leaf

Osaka Shirona is said to be a hybrid of Santona or Chinese cabbage and Taisai.

Where it is made

Osaka City

Main ingredients

Osaka Shirona (Osaka white cabbage)

"Kushikatsu" is a dish where a variety of ingredients such as beef, vegetables, and seafood are skewered, coated with batter, and deep-fried.

Where it is made

Osaka City, All of Osaka Prefecture

Main ingredients

Beef, Wheat flour, Eggs, Breadcrumbs

This 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.

Where it is made

Osaka City

Main ingredients

Daikon radish, Turnip, Kombu(=kelp), Red chili peppers

Tempura of thinly sliced pickled ginger. This dish is popular in the Kinki region, including Osaka, Nara, and Wakayama prefectures.

Where it is made

All of Osaka Prefecture

Main ingredients

Pickled red ginger, Tempura flour