Bon Appetit!   Japanese Culture in the Kitchen

Eating Out in Osaka: Cheap and Tasty

Kushi-age

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.