Indonesia Food Osaka – Lows with restaurants and ining shops in the center of Dotanbori Shopping and Culinary Center in Osaka, Japan offers several Japanese specialties such as Takoyaki, Tempura, Udon and Okonomiaki. (Antara News/Merrati)
Jakarta (Antara News) -Osaka does not have a magnificent palace with the biggest glan sign on Sengooku -era -leader Dangoshi Toyotomy (1536-1598).
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The city in the Kansai region is always called Tenka No Diedocoro or State Kitchen because it has a variety of delicious food from different parts of Japan.
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Even now, restaurants that serve a variety of foods, ranging from cheaper to the most expensive, from the inside and spreads in the city.
The Osaka Tourism Guide side calls Oaka’s culture like a Mecca called Kudor, which literally means eating as much as possible.
The Dotanbori region is filled with rows of grocery stores and restaurants, which deliver a variety of Japanese foods and many countries such as India and Korea.
But in the evening, shopping and entertainment extends parallel to the Dotanbori channel before the streets are flown in the middle of the culinary center.
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Hundreds of neon lights go to enjoy the night with visitors, with different brands such as crabs, octopus and large beef heads when enjoying a variety of foods in shops and restaurants.
Just choose, what do you want to eat: sushi, sashimi, teriyaki, sukiyaki, okonomiaki, yakiniku, shabu-shabu? Or snacks such as Tacoqui, Coroke (a kind of croccuet) and a type of yachtori from different parts of the chicken body.
Noodle -based foods such as Soba, Udon and the frame are also many. Similarly, the most important ingredients in the rice, which include onigiri (main rice), omu-rice (egg pig), kare-raisu (kare rice), catsu-Don, ten-don (rice-tempura) or bento set food food food food food food food food food consisting of foods containing foods containing dishes.
Where do you want to eat with traditional designs, choose regular shops, restaurants or special restaurants. Set to the contents of the bag.
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Special restaurants, such as crab menus and other seafood, can put thousands of yen duties.
Some restaurants in the region set up food mocks or installed food menu information cards and prices.
In the Shinekai region, the eating places and the striking line, which have a tower of 103 meters, have a tower Sutkaku tower, which was first built in 1912.
The line with restaurants and shops with different designs and decorations to turn on the Shinekai area at night is not far away from the Shin-Imamia station and the Dobutsuen-May station.
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The area is not as busy as Dotanbori. The streets, which divide the line with stores that offer different types of Japanese specialties in the area, are only crossed by several groups in black suits.
In addition to Dotanbori and Shainengi, Tenzinbashi-Suji shopping area has many places to eat and cake stores, including stores that sell Japanese specialties.
The Tenmongu Temple, which is not far from the temple, built in the 10th century, has lined the road over two kilometers of various shops, restaurants, grocery stores and cafes.
In addition to shopping and culinary areas, restaurants, food booths and snacks are not very difficult in this city.
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Shopping centers and practical stores usually sell a variety of fast food, or at least a variety of cookies, including various sushi, onigiri and Dorayaki.
For Japanese people, food is not only a matter of taste and benefits but also beauty. According to at least two Osaka residents, Misako Yamamoto and Yoko Yonetani.
“We are happy to enjoy beautiful food, eat in style,” said Yoko, Yoko, who lives with her husband in my Higashinari, far away from the tunnel station.
Sometimes Yoko and Misako enjoy the foods that are beautifully presented with their friends in the razor language, which is a restaurant that provides a Kaiseki menu food made with the art of cooking tea drinking ceremony (Sudo).
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At the restaurant on the 21st floor of the Otema OMM building, which is far from the TemmaBashi station in my Chuo, they usually order more strategic places, which allows the Osaka castle (Osaka-JO) and the river Okawa.
An average of 8,000 yen and 3,500 yen for lunch, they can enjoy the early food menu for the beautiful cover serving Kimono Pramusaji.
Lunch Tanta Kaiseki Menu is a Warm Green Tea (oacha), Several Types of Appetizers, Sashimi and some raw vegetables, Hashiyarai (Sensitive Soup), Tempura, Sharu (Misso Soup) and Mukaujuku Well macha (green tea tasting ice cream).
Kaiseki has a special label for the host and the guest. Behavior is very important to enjoy this type of Japanese food menu.
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Misako and Yoko have really loved to eat and are known for their pillows culture, but emphasized that most Osaka people remain rational.
“Kudore basically spent all money to eat. It shows the long story to the people of Osaka in a delicious diet,” Misako said.
“But Osaka people always enjoy good food at a rational price, so we don’t lose all money,” he said.
“Every day we cook and eat at home, only eat outside sometimes,” said Misako, who lives away from the house.
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“But in fact many office workers, especially men, think to eat and drink after work. Sometimes for business purposes, sometimes just to meet with colleagues,” he said.
In their traditional Japanese style house, Yoko’s husband Koji Yonetani, Misako’s dinner and Okonomii for his friends.
After playing a song with a traditional Japanese picking tool called Coto, Yoko helped make a frying pan for fry and ingredients to make a pan for the ingredients: a mixture of liquid flour, sliced cabbage and leeks, octus, konaku, eggs, Salt and sea powder.
The ball in the hot pan with the cooking oil, then cut the cabbage and attach the onion to it, add the chopped octopus and shrimp and my conacs and then press it with a spatula.
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After that he broke two eggs next to the first consciousness, then placed the first omelette in the eggs and turned through the omelette until the entire omelette was completely cooked.
The contrasted omelette is presented with an Okononaki sauce, which tastes like a mixture of soy sauce and thick oyster sauce.
Koji and Yoko did not end there. He continued the cooking activities by making Ikayaki, cut in the fried octopus -filled flour in a flat pan and was then pressed with an iron rectangular pressure device.
After presenting Okononaki and Ikayaki, who had completed their guests’ stomach, Yoko and Koji tools and materials were issued to make tacoyaki.
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He invited the two guests in Indonesia, who tried to mix tacoiaki, fried flour water, sliced cabbage, leeks, octopus slices and roasted dough.
