Hamo nabe is a local dish from Osaka Prefecture. Hamo is a white fish similar to conger eel, found in Osaka Bay for a long time and introduced to Osaka in the mid-modern period. In the Senshu area, located across Osaka Bay, hamo is a familiar ingredient, and Hamo nabe—prepared with onions and potatoes—has become a popular dish. The sweetness and umami of Senshu onions pair well with the mild flavor of hamo.

Since finely scored hamo, which minimizes the effect of bones, is readily available in Osaka, this dish is also commonly enjoyed in home cooking.

Along with Takoyaki, Okonomiyaki is a representative dish of Naniwa’s Konamon culture—dishes made with flour. It is said to have originated from a sweet called Fu no Yaki, which was served at tea ceremonies hosted by Sen no Rikyu during the Azuchi-Momoyama period.
The tradition of cooking flour mixed with water on a griddle is believed to have taken root in the late Edo period, and modern Okonomiyaki evolved through the creativity of Japanese cooks.

Okonomiyaki became widely recognized across Japan as an Osaka specialty in the early 1960s, largely due to restaurant chains promoting it as such.
Even a simple okonomiyaki can be made even more delicious by combining ingredients that are rich in umami.

Zouni is soup with mochi that is traditionally eaten throughout Japan on New Year’s Day. The seasoning and ingredients of zouni varies by region. In Osaka and neighboring Kyoto the traditional zouni is made with shiro miso, a slightly sweet white miso, round mochi, daikon, carrots, and taro root. The daikon and carrots are cut round like the mochi. The soft edges of the round mochi and vegetables symbolizes good luck. Square mochi with the sharp edges are said to be offensive. During the New Year’s period local supermarkets sell daikon and carrots that are smaller than usual for making zouni.

Part of Osaka’s food education women from farm family teach students how to make miso and zouni. Elementary students are also taught to make shiro miso zouni. The dashi for shiro miso zouni is traditionally kombu dashi. The umami from the kombu supports the more delicate white miso.