Ishikiri Tsurugiya Shrine, affectionately known as Ishikiri-san, in the city of Higashi-Osaka is worth the detour for adventurous foodies. Along the street approaching the shrine, you’ll find Ishikiri Hirousu Kobo, a small shop that’s been specialising in hirousu (a vegetable-laden, deep-fried tofu fritter known as ganmodoki in the Tokyo area) since 1963. The ones at Ishikiri Hirousu Kobo contain a whopping seven different vegetables: ginkgo nuts, shiitake mushrooms, cloud ear mushrooms, carrots, burdock root, sesame seeds and Japanese yam. The ¥200 treats are crisp on the outside and soft inside.
Another staple is Ishikiri-age (deep-fried tofu; ¥220 per piece), which is especially tasty when dipped in dashi soy sauce or ponzu (a soy sauce and citrus juice mixture). In summer, opt for the seasonal tokoroten with homemade honey (¥300). Tokoroten are gelidium jelly strips made from agar-agar.
If you order takeaway, the staff will add frozen soybean pulp to your bag to keep your purchase fresh until you get home – the kind of hospitality that has kept locals coming back for more than half a century.