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Dishes in Osaka Prefecture

1．Ikayaki
Ikayaki (いか焼き, イカ焼き, or 烏賊焼) is a popular fast food in Japan. In much of Japan, the term refers to simple grilled squid topped with soy sauce; the portion of squid served may be the whole body (minus entrails), rings cut from the body, or one or more tentacles, depending on the size.[1] Ikayaki is served in many izakayas and a grilled tentacle on a stick is popular at Japanese festivals.
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2．Pacific rudderfish
The Pacific rudderfish (Psenopsis anomala) is a marine fish also known by such names as Japanese butterfish, melon seed, wart perch, ibodai (Japanese name, イボダイ) or simply but ambiguously as butterfish.[1][2] This fish, which can grow to 30 cm (12 in) TL, is found in the Western Pacific, near Japan, in the Taiwan Strait and in the East China Sea. The Japanese butterfish prefers tropical waters: around 42°N–19°N. It has been found in the waters near Hong Kong. Generally, they inhabit the epipelagic layer to 370 m (1213 ft). Adults are mainly bottom-dwelling, but migrate upward at night in search of food.[2]
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3．Osaka Eco Agricultural Products
Osaka Eco Agricultural Products is an agricultural production unit created within Osaka Prefecture, Japan, with the aim to reduce the use of pesticide and fertilizers. The target is to reach below average usage in Osaka area.[1] The resulting products do not qualify as organic food, because of the continuing use of pesticide and fertilizer.
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4．Okonomiyaki
Okonomiyaki (Japanese: お好み焼き, listenⓘ) is a Japanese teppanyaki, savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a teppan (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with Worcestershire sauce), aonori (dried seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger.
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5．Kushikatsu
Kushikatsu (串カツ), also known as kushiage (串揚げ), is a Japanese dish of deep-fried skewered meat and vegetables.[1][2] In Japanese, kushi (串) refers to the skewers used[1] while katsu means a deep-fried cutlet of meat.
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6．Takoyaki
Takoyaki (Japanese: たこ焼き or 蛸焼) is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger (beni shoga), and green onion (negi).[1][2] The balls are brushed with takoyaki sauce (similar to Worcestershire sauce) and mayonnaise, and then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi).
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7．Harihari-nabe
Hari-hari nabe (はりはり鍋) is a type of nabemono made with minke whale meat and mizuna.[1] It is mainly found in the Kansai region, mostly in the Osaka metropolitan area. The name "harihari" is onomatopoeic and refers to the sound of chewing mizuna. The dish is most often made with fat meat, called irigara (炒り殻).[2]
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8．Fried rice
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.[1]
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