🕓 2023/4/12
＃グルメ
Osaka's culinary scene is known for its diverse range of dishes, deeply rooted in the city's rich history and cultural background, earning it the nickname "the city of food." Osaka has a strong tradition of flour-based and fried foods, with numerous specialty restaurants offering these delicious dishes.
The following "Takoyaki," "Okonomiyaki," and "Kushikatsu" are must-try foods when visiting Osaka. For instance, at "Odoridako" in Dotonbori, you can enjoy unique takoyaki made with whole baby octopus. Meanwhile, "Okonomiyaki Yukari" is popular for its okonomiyaki made with carefully selected ingredients and sauces. Additionally, "Yaekatsu" in Shinsekai, a kushikatsu establishment with over 70 years of history, offers crispy fried skewers that are a true delight.。
Takoyaki is a beloved soul food in Osaka, known for its unique texture. The outside is crispy, while the inside is creamy and gooey. Its convenience, being easily available at street stalls and shops, adds to its appeal.
Takoyaki originated in Osaka in the 1930s and has since become a staple of the city's food culture. Both tourists and locals enjoy it as a snack or light meal. Alongside okonomiyaki and yakisoba, takoyaki stands as a quintessential Osaka dish.
Takoyaki was invented in the 1930s by Endo Tomekichi, the founder of Aizuya. The original version was called "Radio-yaki," consisting of a wheat flour batter filled with beef. Later, Endo replaced the beef with octopus, creating the takoyaki we know today. This change quickly made takoyaki popular throughout Osaka.
Okonomiyaki is one of Osaka's signature foods, known for its versatility. The primary ingredients are flour, water, cabbage, and eggs, but the real charm lies in the variety of ingredients you can add. As the name suggests, which translates to "grill what you like," you can create your own original okonomiyaki by adding your favorite ingredients.
The texture is also a significant appeal. Cooked on a teppan (iron griddle), the outside becomes crispy while the inside remains fluffy. Topped with special sauce, mayonnaise, aonori (seaweed flakes), and katsuobushi (bonito flakes), each bite offers a unique blend of flavors. These toppings enhance the depth and richness of the taste, making it distinctively delicious. Osaka boasts numerous okonomiyaki specialty restaurants, each competing with their unique recipes and cooking styles.
The history of okonomiyaki is deeply intertwined with Osaka's food culture. It is believed to date back to the Edo period, where dishes known as "monjayaki" or "issen yoshoku," which were made by dissolving flour in water and grilling it, were popular among commoners. These dishes later evolved into the prototype of modern okonomiyaki.
Particularly from the Taisho to early Showa periods, during the post-war food shortage, okonomiyaki gained popularity among the general populace. During this time, the dish began to resemble its current form, incorporating various ingredients such as cabbage, pork, and seafood.
Kushikatsu is one of Osaka's representative foods, known for its variety and convenience. The appeal lies in its diverse range of ingredients, such as pork, chicken, shrimp, squid, and vegetables, all skewered and deep-fried to perfection. Each skewer delivers a crispy exterior and a juicy interior.
The flavor is enhanced when dipped in a special sauce. Kushikatsu restaurants typically offer a secret sauce that complements the skewers perfectly. This sauce, usually a blend of Worcestershire sauce with a sweet and savory flavor, pairs excellently with the fried items. One unique rule in Kushikatsu dining is the "no double-dipping" policy, which adds to the unique experience of enjoying this dish.
Kushikatsu's history is closely tied to Osaka's working-class culture. It originated in the late Taisho to early Showa period in areas like Shinsekai and Janjan Yokocho, where many laborers gathered. As Osaka industrialized, these workers sought affordable and filling meals after work, leading to the creation of Kushikatsu.
One particularly famous origin story is from the restaurant Yaekatsu in Shinsekai, founded in 1937. The owner started serving skewered and fried pork to satisfy the workers' need for a hearty meal. This style quickly gained popularity, and many other establishments began to adopt and adapt this cooking method.