Nanba Negi(leek nativ to Osaka),minced Kadoma Renkon (local lotus root of Osaka) and some other stuffs rolled by 'double cooked'Inunaki Buta (pig bred in Osaka), topped with Chinese-style miso sesami sause
Cassoulet (a slow-simmered one-pot meal mix of beans and meat from southwestern France) with Kawachi Gamo (local duck of Osaka) and deep-fried small intestines of beef cattle
Fig (representative famous product of southeastern Osaka) purée with cream cheese and sweet white bean paste wrapped in Uirou (thin and sticky rice cake made of non-glutinous rice flour)
'Osaka noodle' with Chinese-style soup full of both Osaka's local products including Inunaki Pork and many varieties of fishery products which were brought to Osaka from all over Japan by kitamae-bune (famous cargo shipsthat sailed the Japan Sea during the Edo period)
Deep-fried dumpling of minced lotus root, green onion and beef sinew,served with grated radish and others on top, Takoyaki-style (flour-based ball filled with diced octopus; Osaka's soul food)