Kansai Soul Food: Takoyaki, Okonomiyaki & Kushikatsu

Punctuated with excitement, Kansai's vibrant culinary culture offers three iconic dishes that beckon every food lover – takoyaki, okonomiyaki and kushikatsu. These delectable treats, often found at street corners, tucked away in back alleys, or featured at lively festivals, are a culinary adventure that captures the heart and palate alike.

Takoyaki: The Octopus Delight

Takoyaki, derived from the Japanese words tako (octopus) and yaki (to cook), is a beloved spherical snack made from a wheat-based batter. These delightful orbs are filled with diced octopus, tempura batter drippings (tenkasu), pickled ginger (beni shoga), and sliced green onions (aonegi). The preparation method is what sets takoyaki apart. Cooked in cast iron hemispherical molds, takoyaki achieves its distinctive shape.

Once cooked, they are served with a sweet and tangy takoyaki sauce, similar to Worcestershire sauce but thicker and sweeter. The final touch includes grated aonori seaweed and dried bonito fish flakes, which seem to dance from the heat. Modern variants include an array of toppings ranging from salty plum sauce to wasabi-mayo.

kansai soul food, nara tourism, takoyaki

The invention of takoyaki is credited to a street vendor named Tomekichi Endo. In 1935, inspired by a dumpling called Akashiyaki from Akashi City, Endo replaced the suji meat in his "radioyaki" (a ball-shaped dumpling) with octopus, creating what we now know as takoyaki. This new creation quickly gained popularity, spreading across the Kansai region and beyond. While takoyaki is now available in convenience stores and supermarkets, the original Aizuya takoyaki food cart remains a cherished destination.

Today, Masaru Endo, the grandson of takoyaki's inventor, continues the legacy by operating a chain of Aizuya restaurants, ensuring the authentic taste endures. Takoyaki's journey from a humble street food to a nationwide favorite is a testament to its irresistible appeal. Whether enjoyed at a bustling food cart or a modern restaurant, takoyaki offers a taste of Kansai's rich culinary heritage.

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Okonomiyaki: The Savory Pancake of Choice

Okonomiyaki, often dubbed a "savory Japanese pancake," offers a unique culinary twist. The name itself, derived from okonomi (meaning "your preference") and yaki (meaning "to cook or grill"), invites personalization and creativity. This dish starts with a base of wheat flour batter, grated nagaimo yams, water or dashi fish stock, eggs, and shredded cabbage. From there, the possibilities are endless. Green onions, thinly sliced pork belly, octopus, squid, shrimp, konyaku, mochi rice cake, vegetables, and cheese can all be added according to individual tastes.

Watching chefs prepare okonomiyaki at restaurants and food carts is a delightful spectacle, often turning the cooking process into a performance. Alternatively, some establishments provide patrons with their own teppan hot plate, allowing them to cook their okonomiyaki themselves. Once cooked, okonomiyaki is typically topped with a flavorful sauce similar to Worcestershire, mayonnaise, aonori seaweed flakes, pickled ginger, and shredded bonito fish flakes. The choice of toppings is, of course, left to the customer's preference.

While takoyaki is a relatively recent addition to Osaka and Kansai's culinary repertoire, okonomiyaki has deeper historical roots. Tracing back to the late Edo period (1603-1868), it began as funoyaki, a thin crepe-like confection made from wheat gluten and water. By the 1930s, a precursor known as issen yoshoku (1 sen coin western food) emerged, eventually evolving into dondonyaki and then into the okonomiyaki we know today. This transformation occurred as the dish spread from Kyoto and Kansai to Tokyo, where it gained popularity in the city's Geisha and entertainment districts.

When in Kansai, indulging in okonomiyaki is a must. This dish not only offers a delightful taste but also an engaging culinary journey deeply embedded in the region's culture and history.

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Kushikatsu: Deep-Fried Delights on a Stick

Rounding out the trio of Kansai's iconic soul foods is kushikatsu, a deep-fried skewer dish that offers a crispy bite with every mouthful. Combining the words kushi (skewer) and katsu (cutlet), this beloved street food is a staple in Kansai's vibrant culinary scene. Kushikatsu sits at the intersection of culinary creativity and simplicity. Various ingredients, from juicy meat to fresh vegetables and even sweet treats, are skewered, coated in a special breaded mixture, and fried to a golden crisp.

The appeal of kushikatsu lies not just in its taste but in the communal dining experience it fosters. Diners can choose from a diverse menu featuring classics like beef, pork, and shrimp, as well as more adventurous options like quail eggs, lotus root, and even dessert skewers such as banana or cheesecake. A key element of the kushikatsu experience is the array of dipping sauces that accompany the skewers. Tangy tonkatsu sauce and spicy mustard add layers of flavor, making each bite a multi-dimensional delight. Kushikatsu establishments are a common sight in Osaka and other Kansai cities, often exuding the lively atmosphere of a traditional Japanese izakaya. These spots are usually a "no-frills" venues but offer an authentic and memorable experience, especially when paired with a cold beer.

To fully immerse yourself in Kansai's soul food, don't miss out on these delectable skewers—a tasty and fun experience that captures the essence of the region.

Thank you for reading Kansai Soul Food.

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Author: NARA Visitor Center & Inn