Osaka / Dotonbori "Tako Ume"
In the downtown area of Dotonbori, the “Tako-ume” has a two-story wooden style. It is a 170-year-old long-established oden shop that appears in the works of many artists such as Osaka representative writer Oda Sakunosuke. 
Among the simmered in the Kanto region that has spread to the Kansai region, it is characterized by the oden soup stock of Tako plum. Combine the soup and bonito soup in a bowl that has been boiled under a bowl of salmon roe or colo, seasoning with soy sauce, sugar and salt. It's sweet but not greasy, it's full of animal protein but it's not persistent. A well-balanced taste that satisfies both tastes in the east and west. 
Hoshi daikon radish and Aikoku daikon that are cooked hot and cold. A chrysanthemum that is raw into a hot pot and finished with hot water. The sardines are fried in oil and so on, and they give fine work that suits the taste and characteristics of the ingredients, and they are delicious if you put them in a pot and make a skewer with shumamai. It is now that Shu Ooden, which has become a national ward, has been out for over 40 years. 
And don't forget, there is another signboard menu for octopus plum, octopus octopus taro sweet potato boiled in a soft sauce (in fact, this name, a registered trademark of octopus plum). 
Spicy spice spiced in vinegar is effective and it is a taste accent, and it looks like any book. A deep osaka night goes on with the hot water of the tin-made tampo and the sake bowl. 
