TRADITIONAL FOOD

UJI GREEN TEA (宇治茶)

Any good discussion of Kansai cuisine should include something about the world-renowned tea that often accompanies it. Japan is known for its green tea, but famous even among Japanese people is Uji green tea produced near Kyoto. Uji is one of the first places that green tea was cultivated in Japan after it arrived in ancient times from China. Uji's climate is perfectly suited for growing tea, and green tea from this area is respected for its superior quality. There are many shops in Kyoto specializing in food made with Uji green tea, including Uji green tea soba noodles, ice cream, and sweets.

TAKOYAKI (蛸焼き)

Takoyaki, or grilled octopus balls, are a quintessential Kansai street food. These bite-sized balls of grilled batter are filled with chewy chunks of octopus and cooked in a special pan that gives them their perfectly round shape. While octopus is the standard filling, a variety of ingredients can be used, including cheese, bacon, and corn. Takoyaki is commonly topped with a fruity, sweet Worcestershire-style sauce, mayonnaise, bonito fish flakes, and dried powdered seaweed. Make sure to eat takoyaki while they're steaming hot.

YUDOUFU (湯豆腐)

Yudofu, or boiled tofu, is a favorite winter dish of Kansai locals. The dish comes from the Buddhist tradition of vegetarian cuisine enjoyed by monks in Kyoto, known as shojin-ryouri. Freshly made tofu is gently simmered in a dashi broth, taking care not to destroy its fragile shape. The tofu is then served with simple condiments that highlight the smooth and custardy flavor of the tofu. It's a dish that vegetarians and non-vegetarians alike can love.

TECCHIRI (鉄ちり)

If you're feeling daring, you'll want to have a go at tecchiri or fugu (pufferfish) hot pot. More fugu is eaten in Osaka than anywhere else in Japan, and streets are lined with shops advertising it as their specialty. Fugu is often described as having a firm texture and a rich taste. For tecchiri hot pot, it's cooked with some combination of vegetables, mushrooms, and seaweed so that the flavor of the fish stands out. The name of the dish comes from "chiri chiri," which represents the sound of the fugu being cooked in hot water.

KITSUNE UDON (狐饂飩)

Kitsune udon is the most popular style of udon in Japan, and for good reason. Hot udon noodles are served in a flavorful dashi and light soy sauce broth and topped with abura-age, or fried tofu skin, which is said to be a favorite food of the fox (called "kitsune") popular throughout Japanese folklore. Abura-age is the same sweet fried tofu used for inari-zushi, and kitsune udon is said to have been invented by an udon-and-sushi specialty shop in Osaka where customers started adding the restaurant's abura-age to their udon noodles.