Shabu-Shabu

Food culture centered on street food-origin dishes like takoyaki and okonomiyaki. Known as 'Kuimisodorashita' (eat yourself to bankruptcy), it is characterized by approachable, working-class flavors. Closely related to post-war merchant culture, emphasizing human relationships through food. Highly valued as a tourism resource both domestically and internationally.

A spherical fried snack made with takoyaki flour batter and octopus, originating from Osaka in the 1920s. Famous for the dancing bonito flakes on top due to residual heat. A staple of street stalls and festivals nationwide, it has become a summer symbol in Japanese culture. Its simple preparation made it ideal for yatai vendors.

A quintessential Japanese dish featuring thinly sliced beef and vegetables cooked in a shallow iron pot. Originated among farmers in the Edo period, becoming upscale after the Meiji era. Characterized by a sweet-savory blend of sugar and soy sauce. Typically dipped in raw egg. Cherished as a celebratory meal for Japanese occasions.

A Japanese hot pot dish of thinly sliced beef and vegetables simmered in a sweet-savory broth. The distinctive style of dipping in beaten raw egg became popular during the Meiji era's modernization. It is also known internationally through Kyu Sakamoto's hit song 'Ue o Muite Arukō,' released abroad as 'Sukiyaki.'

Spherical fried snack originating in Osaka. Features battered octopus as main ingredient. Created in Osaka in 1935, spread nationwide during Showa period. Now eaten worldwide as a representative Japanese fast food.

A spherical fried snack originating in Osaka, with octopus and fillings wrapped in wheat flour batter. Created in the 1930s, it spread through yatai and specialty shops after World War II. Characterized by crispy exterior, hot interior, and diverse toppings. It is an iconic symbol of Osaka's food culture, beloved domestically and internationally.