Sipping hot udon in the morning in a factory town.

Fuse, Higashi-Osaka. In this area, which has the highest density of business establishments in Japan, there are many people working hard every day. Daikoku-do’s “Katchin Udon” is a source of energy for these people. It is what is called “chikara udon.
The udon is simmered and topped with a rice cake that has been baked to perfection. The broth, which is Kansai-style but a little salty, is also good. Unlike the sweet bonito broth often found in the Kansai region, the broth is crisp and perfect for the morning.

Nabeyaki udon is a reward for those days when you want to work a little harder.

Nabeyaki udon is a treat for a cold day or for yourself after a hard day’s work. It is served in a traditional aluminum pot, making a simmering sound.
The udon comes with a half-boiled egg, kamaboko, donko shiitake mushrooms, enoki mushrooms, and a thickly baked egg. Of course, there is also a rice cake. The steam reminds me of my childhood dinner.

Beef rice is actually very popular.

What is it about an udon restaurant? Beef Rice (740 yen) is a dish of stir-fried beef ribs and onions. It is a rice dish with stir-fried beef ribs and onions.
The sweet, slightly junky flavor of ketchup and Worcestershire sauce is nostalgic. It is nostalgic and makes one’s back relax. It is a lunch on a tired day, and it is strangely comforting.

This used to be a rice cake shop. It was founded in 1923.

It was 101 years ago that Daikoku-do hung its curtain. As the black-and-white photo shows, the shop used to be a full-fledged rice cake shop, selling wooden boxes full of rice cakes.

The shop made mochi according to the season and events, and also offered sweet treats such as zenzai and ohagi (rice cakes). Now, as an udon shop, it supports daily meals.

In fact, there are many restaurants in the Kansai region, such as Rikimochi Shokudo, that have changed their business from being rice cake shops. At a time when rice cakes alone were no longer enough to make a living, udon as an everyday food became the next pillar of their business.

After all, “rice cakes are rice cake shops.

The sweetness of the food is also outstanding. The hand-painted pop-ups in the store are cute, and you can’t help but order them.
We recommend the “Kogane mochi” (golden rice cake). It is a glossy baked rice cake covered with sugar and soy sauce. One bite and you can feel the soft texture of the grains of the mochi rice. This is totally different from the rice cakes on the market.

And don ‘ t forget the zenzai. It is served with slightly salty kombu (kelp), which nicely complements the sweetness. Ohagi are also perfect as souvenirs. The handwritten letters on the front of the store will surely make you want to give it to someone.

At the end of the year, I am in my main business mode.

The busiest time of the year is the end of the year. As in the past, wooden boxes filled with rice cakes line up in front of the store.
Daikoku-do’s rice cakes, which are always in demand for the New Year, are beautifully shaped and taste great. Among them, the red “shrimp rice cake” with sakura shrimps kneaded into it is a typical Kansai New Year’s tradition. It is a special winter-only item.

A place that has been a part of people’s lives for 100 years.

Whether it is a special occasion or an ordinary day, whether it is a 3 o’clock snack or an energy boost in the morning, Daikoku-do has been supporting people’s lives through its food. Daikoku-do has supported people’s lives through food.
Perhaps the curtain will continue to sway in the wind at the same place in the future. Between the unchanging taste and the ever-changing days.