OT Staff
Iwa okoshi are candied puffs made from millet and have been produced in Ōsaka since 1185. During times of the city’s prosperity, the sweet was said to bring good luck.
These are savoury pancakes made with shredded cabbage, flour, egg and dashi. A long list of toppings and combinations are available, with some of the more common ones being pork, shrimp, octopus and cheese.
This Ōsaka classic combines bits of octopus with pickled ginger and green onions that are then mixed in a batter and grilled in a special mould. The resulting spheres are crispy on the outside and tender on the inside.
Torikara is chicken breast that has been cut into finger-sized pieces, breaded and then deep-fried. The result is a deliciously addictive, crunchy and juicy piece of chicken that will satisfy your taste buds.
This is a type of baked sweet made from batter and steamed bean paste. The batter consists of flour, eggs, sugar and milk, which is then baked in a steel or copper drum-shaped mould.
This is a Japanese type of skewered chicken whose preparation involves attaching the meat to a skewer and grilling it over a charcoal fire. The meat is typically seasoned with tare sauce or salt.
Taiyaki is a Japanese fish-shaped cake that imitates the shape of a tai (red sea bream). The most common filling is red bean paste that is made from sweetened adzuki beans.
These are a type of Japanese dango (rice dumpling) covered with a sweet soy sauce glaze. They are skewered onto sticks in groups of 3–5 and are characterised by their glassy glaze and burnt fragrance.