11 Must-Try Local Cuisine from Japan’s Kansai Region

Kushikatsu is the word for skewered meat, seafood, or veggie bites, which are dredged in a wheat flour/water batter and coated with bread crumbs before finally hitting the fryer. In many kushikatsu spots you’ll find a tin of dipping sauce waiting to take the plunge with your choice of skewers. Each bite features a crispy, crunchy outside and delicious, succulent center for an irresistible taste that simply can’t be beat. Just be sure to note that it’s considered a faux pas to dip your skewers more than once – so no double-dipping!

Takoyaki is a fast food staple icon in Osaka, made by pouring a batter of wheat flour, broth and water into a specially designed iron griddle with small round molds. Bite-sized fillings like octopus are then added to each piece, and swirled continuously by hand until they become evenly cooked into little orbs of flavor. While the outside crisps up, the inside keeps a remarkably soft and gooey center. Then they’re finished with toppings like the standard savory sauce and mayonnaise drizzle to serve.

Okonomiyaki is made by mixing heaps of cabbage with a wheat flour-based batter that’s then grilled on an iron flattop. Added ingredients can vary, but usually includes a mix of goodies like pork or even squid. Each savory pancake is cooked up to fluffy perfection on the griddle, before the final brush of savory, aromatic glaze that’s sure to drum up an appetite. To finish, this Osaka soul food favorite is topped with a hefty sprinkle of green seaweed flakes and mayonnaise.

Matcha, the coveted finely ground tea leaves from Japan. Kyoto, especially the Uji region, is one of Japan's leading tea-making regions, making it the mecca for matcha-infused confections made from both Western and Japanese delights. From tea shops that have been in business for over 100 years to the latest cafes, you’re bound to find plenty of spots serving up a creative assortment of tasty matcha treats.

Udon Suki is a hot pot dish where udon noodles are simmered in a light broth along with seafood and vegetables and eaten as they cook. The light broth made from kombu (kelp) and bonito flakes, mingles with the flavors released by the ingredients, resulting in a delicate, nuanced taste. Many Osaka dishes emphasize the flavor of broth and are dressed with a subtle seasoning, and Udon Suki can be said to epitomize this Osakan culinary ethos.

As the name suggests, Kakinoha Sushi is sushi wrapped in persimmon leaves. Toppings like mackerel or salmon, which have been marinated in vinegar, are placed atop vinegared rice and then wrapped in persimmon leaves. The how and why this sushi became a mainstay dish in Nara lies in the fact that Nara isn't coastal, so persimmon leaves were sought out as a wrap for their preservative properties. Many say the flavor is further enhanced once its had a chance to set up for a few days.

Kobe Beef is a name only given to the creme de la creme of "Tajima beef," a variety of Wagyu from Hyogo Prefecture. The intricate marbling in the meat, called "sashi", has a low melting point, so it almost melts in your mouth. Enjoying this delight as steak cooked fresh on the griddle is a luxurious treat like none other.

Matsuba Crab is a variety of the Japanese winter delicacy, “zuwaigai” or snow crab, that is caught specifically off the shores of Hyogo Prefecture in the Sea of Japan. Fishing season falls primarily between the months of November and mid-March, drawing countless travelers who come for a taste. With a plump and sweet flavor that seems to melt in your mouth, the ultra-luxe flavor of Matsuba Crab is often enjoyed roasted, in simmered hot pots and even as sashimi.

Matsusaka Beef is a nationally renowned beef brand that comes from black-haired Wagyu cattle raised primarily in and around Matsusaka City in Mie Prefecture. The quality is held to the utmost of standards, following everything from the breeding to individual identification. The result is luscious, fine marbling characterized by high-quality fat and sweet taste, making it the perfect choice not only for steaks but also for dishes like sukiyaki.

Ise Shrimp are designated as the official "Fish of the Prefecture" in Mie. These shrimp, nurtured on a diet of sea urchin and varied shellfish, have a distinctive bouncy bite and refined sweetness. While you can find the Ise variety available year-round, their peak season comes in around fall. You can enjoy them as sashimi, but roasting over a hearty grill of charcoals offers up a taste that’s just as exquisite.

Wakayama Ramen, locally known as "Chuka Soba," is a regional ramen variety that offers two main types of broth: a clear soy sauce-based broth and a cloudy pork bone/soy sauce broth. You’ll also know you’re here in Wakayama when one of the many local spots serves up Hayazushi, mackerel slices cured in vinegar, as a side to your bowl.