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Kushikatsu: Osaka’s Golden Skewered Tradition

by Watanabe Andrew 30 May 2025

Kushikatsu, also known as kushiage, is one of Osaka’s most beloved and iconic street foods. Crispy, savory, and endlessly customizable, kushikatsu consists of various meats, vegetables, and other ingredients skewered on bamboo sticks, coated in a light batter, then deep-fried to golden perfection. It’s casual, hearty, and distinctly Osakan — a dish that reflects the city’s reputation for comfort food and down-to-earth culinary culture.

Origins in Working-Class Osaka

The roots of kushikatsu stretch back to the early 20th century in Osaka’s Shinsekai district, particularly around the Tsutenkaku Tower area. It’s said to have originated in the 1920s or 1930s as an affordable, filling meal for laborers and factory workers. Skewering and frying inexpensive cuts of meat and vegetables made the ingredients more satisfying and easier to prepare in large batches, while the crispy batter added texture and appeal.

Over time, kushikatsu became not only a quick and economical dish but also a staple of Osaka’s street food scene, reflecting the city's tradition of kuidaore — the idea of eating oneself into ruin out of sheer love for food.

What’s on the Skewer?

Part of kushikatsu’s charm lies in its variety. The term "kushi" refers to the skewers used, while "katsu" means a breaded and fried cutlet. While meat — particularly pork and beef — remains the classic option, modern kushikatsu menus feature a dazzling array of choices. Popular items include:

  • Meats: Pork loin, chicken, beef, sausage, and minced meat patties

  • Seafood: Shrimp, squid, scallops, and white fish

  • Vegetables: Onion, eggplant, asparagus, lotus root, sweet potato, and shiitake mushrooms

  • Unusual offerings: Quail eggs, cheese, mochi, even banana or ice cream for dessert variations

Each skewer is dipped in a light flour-and-egg batter, rolled in panko (Japanese breadcrumbs), and deep-fried until golden brown. The result is a crunchy exterior with a juicy, flavorful center.

The Sauce and the Rules

Perhaps as iconic as the dish itself is the kushikatsu dipping sauce — a savory, tangy blend somewhat similar to Worcestershire sauce, usually served in a communal container at the table. Here’s where one of Osaka’s most famous dining rules applies: no double-dipping. Since the sauce container is shared, diners are expected to dip only once to maintain hygiene. If you need more sauce, you can spoon some onto your food using the provided cabbage leaves — which are typically offered for free and can also be eaten between bites as a palate cleanser.

Shinsekai: The Home of Kushikatsu

While kushikatsu can be found throughout Japan today, it remains especially popular and deeply rooted in Osaka — particularly in Shinsekai. This gritty, nostalgic neighborhood is known for its retro charm and working-class origins, with countless kushikatsu restaurants lining the streets under the watchful gaze of Tsutenkaku Tower.

Among the most famous is Daruma, a chain that originated in Shinsekai and has been serving kushikatsu since 1929. The shop's stern logo — a caricature of a chef warning you not to double-dip — is now synonymous with kushikatsu culture.

Why Kushikatsu Is So Iconic in Osaka

Kushikatsu embodies everything that makes Osaka’s food scene special: bold flavors, casual dining, and an unpretentious approach to good eating. Unlike Kyoto’s refined kaiseki meals or Tokyo’s sushi precision, Osaka celebrates hearty, accessible food that brings people together. Kushikatsu is a perfect example — easy to share, fun to eat, and endlessly adaptable.

More than just a snack, kushikatsu is a slice of local history, culture, and culinary pride. Whether eaten as a quick bite with a beer or savored during a long evening with friends, it’s a must-try experience that tells the story of Osaka one crispy skewer at a time.

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