NIPPONIA No. 43 December 15, 2007
Bon Appetit! Japanese Culture in the Kitchen
Eating Out in Osaka: Cheap and Tasty
Written by Otani Hiromi, food journalist Photos by Kono Toshihiko
Skewered kushi-age deep-fried a golden brown. Ingredients include beef, asparagus, lotus root and quail eggs. Between bites, some people munch on raw cabbage (rear of photo) for a refreshing change from the deep-fried food.