Osaka is often called the food capital of Japan, and for good reason. The city’s bustling streets are a haven for food lovers, offering some of the best street food in Osaka. From sizzling takoyaki to savory okonomiyaki, Osaka’s street food scene is packed with affordable, delicious, and hearty delights. Flour-based dishes, known as konamono, are particularly popular, showcasing the city’s unique culinary identity.
As you explore Osaka, you’ll find everything from humble street vendors to cozy eateries serving these iconic dishes. Whether you’re a seasoned foodie or just looking for a quick bite, Osaka’s vibrant street food culture promises to delight your taste buds. Here are six unmissable treats to try, all within reach of Travelodge Honmachi Osaka!
Kitsune Udon
Kitsune udon is a beloved dish that traces its roots back to Osaka during the Meiji era. While udon is enjoyed across Japan, Osaka’s version stands out with its unique addition of a golden, rectangular slab of fried tofu. This sweet, simmered tofu is not just a tasty topping—it’s also the inspiration behind the dish’s name. The term “kitsune” (meaning fox) has a cultural tie to Osaka’s shrines, where fox statues often stand guard. Legend has it that foxes love deep-fried tofu, or that the tofu’s golden hue resembles a fox’s fur. Whatever the reason, this hearty bowl of chewy udon noodles, flavorful broth, and sweet tofu has become a comforting staple in Osaka’s food scene.
Cadangan kami:
Takoyaki
No trip to Osaka is complete without indulging in its iconic dish, takoyaki. Known as “octopus balls,” this beloved street food has been a staple of Osaka’s culinary scene since 1935 when it was first introduced by Tomekichi Endo, a local street vendor. Inspired by choboyaki, a similar dish that is rectangular and flat, Endo crafted the golf-ball-shaped delicacy we know today.
Each gooey takoyaki ball is filled with tender octopus pieces and topped with a creamy, savory, and slightly sweet batter. Osaka’s takoyaki stands out for its runny, soft interior and lack of cabbage, unlike versions from other regions, which are often crispier and sturdier. This unique texture and flavor have earned Osaka the title of the takoyaki capital of Japan.
Cadangan kami:
Okonomiyaki
Often referred to as the “pizza of the East,” okonomiyaki is a savory pancake loaded with ingredients of your choice. This thick, hearty dish is held together with fresh cabbage and a wheat flour batter, creating a flavorful base that’s endlessly customizable. The name itself, okonomi, means “as you like it,” and true to its name, you can choose your favorite toppings—from shrimp, squid, pork, and chicken to beef, cheese, or even mochi.
Locals enjoy their okonomiyaki straight off the hotplate, using a small spatula called a kote. You can cook it just the way you like—soft and runny, sturdy, or perfectly crispy. Pro tip: Always cut it into squares, not triangles, to enjoy it like a true Osakan!
Cadangan kami:
Kushikatsu
Kushikatsu is the ultimate companion to your drink—a delicious skewer of battered and deep-fried ingredients. This affordable and hearty dish originated in Osaka during the Taisho era as a working-class staple, designed to fill people up with simple and inexpensive ingredients coated in crispy breading. While Shinsekai is the birthplace of kushikatsu, you can now find this savory treat across Osaka. The skewers come with a variety of options, including beef, seafood, vegetables, cheese, fruits, and even desserts. However, there’s one golden rule when eating kushikatsu: no double-dipping in the communal black sauce, which is sweet and tangy!
Cadangan kami:
Butaman
Osaka is famous for its butaman, steamed pork buns often considered the best in Japan. Unlike the rest of Japan, where they’re called nikuman, Osaka uses the term “butaman” to distinguish them from beef (niku) buns. These fluffy, warm buns are filled with juicy pork, lightly sweetened with onions, and occasionally mixed with finely chopped vegetables like bamboo shoots or dried shiitake mushrooms.
One of the most popular spots to enjoy butaman is 551 Horai, where buns are made fresh daily in an open kitchen, allowing visitors to watch the entire process. The irresistible aroma and delicious flavor make them a staple treat in Osaka. Many locals and tourists even bring them as gifts to share with friends and family across the country.
Taiko Manju
For those with a sweet tooth, Taiko Manju is a must-try treat in Osaka. This traditional dumpling, made from flour, sugar, and eggs, gets its name from the taiko, a type of drum used in Japanese ceremonies, due to its similar shape. Traditionally filled with red bean paste, modern variations now include custard, chocolate, and even fresh strawberries during the season.
The best way to enjoy Taiko Manju is fresh and warm, straight from the special copper molds that give them their signature shape and golden crust. One of the top spots to try this delicacy is Gozasouro, conveniently located on the first floor of JR Shin-Osaka Station.
Temui yang terbaik di Osaka dengan tawaran terbaik dari Travelodge Hotels Asia di https://www.travelodgehotels.asia/travelodge-honmachi-osaka/
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