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{"id":3339,"date":"2015-08-05T11:49:48","date_gmt":"2015-08-05T09:49:48","guid":{"rendered":"https:\/\/asialyst.com\/fr\/2015\/08\/05\/brouillon-regard-4\/"},"modified":"2017-07-26T12:15:49","modified_gmt":"2017-07-26T10:15:49","slug":"itadakimasu-osaka","status":"publish","type":"post","link":"https:\/\/asialyst.com\/fr\/2015\/08\/05\/itadakimasu-osaka\/","title":{"rendered":"Itadakimasu Osaka !"},"content":{"rendered":"

\n\t\n\tCulture<\/a>
\n\t\n\t\tPubli\u00e9 05 Ao\u00fbt 2015
\n\t\tMis \u00e0 jour 26 Juillet 2017\t<\/time>\n\t\n<\/div>\n

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Le son d\u2019Osaka Kitchen<\/div><\/div>\n

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Itadakimasu Osaka !<\/h1>\n<\/div>\n
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\n \n \n Osaka Kitchen <\/span>\n $\"Osaka$ <\/a>\n <\/li>\n \t <\/ul>\n <\/div>\n<\/div>\n
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\n $\"\"$ <\/a>\n \n \n \n
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\n \t <\/div>\n <\/figcaption>\n <\/figure>\n <\/div>\n<\/div>\n\n
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\n\t\tTakoyaki, okonomiyaki…<\/em> Voici quelques sp\u00e9cialit\u00e9s de la ville de Osaka, m\u00e9galopole r\u00e9put\u00e9e pour sa gastronomie. L’\u00e9quipe d’Osaka Kitchen vous propose un tour d’horizon de quelques plats stars de Osaka.\t<\/div>\n<\/div>\n\n
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\n\t\tEt pour d\u00e9couvrir ces app\u00e9tissants en-cas, direction D\u014dtonbori, une rue unique en son genre dans le quartier de Namba o\u00f9 se retrouvent les touristes du monde entier.\t<\/div>\n<\/div>\n\n
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\n\t\t<\/iframe>\t<\/div>\n<\/div>\n\n<div class=\"container\">\n\t<div class=\"text\" itemprop=\"articleBody\">\n\t\t<div id=\"layerslider_21_11mmh375tcehg\" class=\"ls-wp-container fitvidsignore ls-selectable\" style=\"width:820px;height:524px;max-width:1024px;margin:0 auto;margin-bottom: 0px;\"><div class=\"ls-slide\" data-ls=\"duration:6000;transition2d:5;\"><img loading=\"lazy\" decoding=\"async\" width=\"509\" height=\"768\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-GLICO.jpg\" class=\"ls-bg\" alt=\"Le Glico est l\u2019embl\u00e8me de la rue D\u014dtonbori. Mise en place en 1935, le Glico repr\u00e9sente un athl\u00e8te sur une piste bleue symbole du confiseur Ezaki Glico L\u2019enseigne a \u00e9t\u00e9 modifi\u00e9e plusieurs fois jusqu\u2019\u00e0 trouver ici sa version finale avec un \u00e9clairage LED\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-GLICO.jpg 509w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-GLICO-199x300.jpg 199w\" sizes=\"auto, (max-width: 509px) 100vw, 509px\" \/><p style=\"width:60%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:Georgia;font-size:14px;line-height:20px;color:#ffffff;background:rgba(15, 15, 15, 0.81);top:421px;left:36px;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">Le Glico est l\u2019embl\u00e8me de la rue D\u014dtonbori. Mise en place en 1935, le Glico repr\u00e9sente un athl\u00e8te sur une piste bleue symbole du confiseur Ezaki Glico L\u2019enseigne a \u00e9t\u00e9 modifi\u00e9e plusieurs fois jusqu\u2019\u00e0 trouver ici sa version finale avec un \u00e9clairage LED. (Cr\u00e9dit : Amaury Baradon)<\/p><\/div><div class=\"ls-slide\" data-ls=\"duration:6000;transition2d:5;\"><img loading=\"lazy\" decoding=\"async\" width=\"509\" height=\"768\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-TAKOYAKI-VENDEUR.jpg\" class=\"ls-bg\" alt=\"Les \u00e9choppes de takoyaki comme celle-ci \u00e0 D\u014dtonbori sont prises d\u2019assaut le soir venu par des touristes et des habitu\u00e9s\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-TAKOYAKI-VENDEUR.jpg 509w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-TAKOYAKI-VENDEUR-199x300.jpg 199w\" sizes=\"auto, (max-width: 509px) 100vw, 509px\" \/><p style=\"width:30%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:Georgia;font-size:14px;line-height:20px;color:#ffffff;background:rgba(15, 15, 15, 0.81);top:384px;left:195px;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">Les \u00e9choppes de <i>takoyaki<\/i> comme celle-ci \u00e0 D\u014dtonbori sont prises d\u2019assaut le soir venu par des touristes et des habitu\u00e9s. (Cr\u00e9dit : Amaury Baradon)<\/p><\/div><div class=\"ls-slide\" data-ls=\"duration:6000;transition2d:5;\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-TAKOYAKI-TECHNIQUE.jpg\" class=\"ls-bg\" alt=\"La pr\u00e9paration des takoyaki exige minutie et doigt\u00e9\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-TAKOYAKI-TECHNIQUE.jpg 1024w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-TAKOYAKI-TECHNIQUE-300x200.jpg 300w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><p style=\"width:60%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:Georgia;font-size:14px;line-height:20px;color:#ffffff;background:rgba(15, 15, 15, 0.81);top:443px;left:0px;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">La pr\u00e9paration des <i>takoyaki<\/i> exige minutie et doigt\u00e9. (Cr\u00e9dit : Amaury Baradon)<\/p><\/div><div class=\"ls-slide\" data-ls=\"duration:6000;transition2d:5;\"><img loading=\"lazy\" decoding=\"async\" width=\"509\" height=\"768\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-TAKOYAKI-TOURISTE.jpg\" class=\"ls-bg\" alt=\"Les touristes et les locaux raffolent des takoyaki. Nombreux sont ceux qui se pressent le soir \u00e0 D\u014dtonbori pour en d\u00e9guster\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-TAKOYAKI-TOURISTE.jpg 509w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-TAKOYAKI-TOURISTE-199x300.jpg 199w\" sizes=\"auto, (max-width: 509px) 100vw, 509px\" \/><p style=\"width:30%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:Georgia;font-size:14px;line-height:20px;color:#ffffff;background:rgba(15, 15, 15, 0.81);top:410px;left:195px;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">Les touristes et les locaux raffolent des <i>takoyaki<\/i>. Nombreux sont ceux qui se pressent le soir \u00e0 D\u014dtonbori pour en d\u00e9guster. (Cr\u00e9dit : Amaury Baradon)<\/p><\/div><div class=\"ls-slide\" data-ls=\"duration:6000;transition2d:5;\"><img loading=\"lazy\" decoding=\"async\" width=\"509\" height=\"768\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-SHINSEKAI.jpg\" class=\"ls-bg\" alt=\"Shinsekai est un quartier hors du commun \u00e0 Osaka. Haut en couleur il a vu le jour en 1912. On s\u2019y rend pour son ambiance kitch. Sa grande tour centrale Tsutenkaku a \u00e9t\u00e9 \u00e9rig\u00e9e en 1912 avec pour inspiration la Tour Eiffel\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-SHINSEKAI.jpg 509w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-SHINSEKAI-199x300.jpg 199w\" sizes=\"auto, (max-width: 509px) 100vw, 509px\" \/><p style=\"width:45%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:Georgia;font-size:14px;line-height:20px;color:#ffffff;background:rgba(15, 15, 15, 0.81);top:405px;left:196px;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">Shinsekai est un quartier hors du commun \u00e0 Osaka. Haut en couleur il a vu le jour en 1912. On s\u2019y rend pour son ambiance kitch. Sa grande tour centrale Tsutenkaku a \u00e9t\u00e9 \u00e9rig\u00e9e en 1912 avec pour inspiration la Tour Eiffel. (Cr\u00e9dit : Amaury Baradon)<\/p><\/div><div class=\"ls-slide\" data-ls=\"duration:6000;transition2d:5;\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-KUSHIKATSU.jpg\" class=\"ls-bg\" alt=\"Chez Jan-Jan on propose une autre sp\u00e9cialit\u00e9 culinaire d\u2019Osaka : des kushikatsu. Ce sont des brochettes pan\u00e9es. On voit ici le cuisinier pr\u00e9parer les ingr\u00e9dients dans son \u00e9troite cuisine, typiquement nippone\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-KUSHIKATSU.jpg 1024w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-KUSHIKATSU-300x200.jpg 300w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><p style=\"width:55%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:Georgia;font-size:14px;line-height:20px;color:#ffffff;background:rgba(15, 15, 15, 0.81);top:432px;left:-1px;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">Chez Jan-Jan on propose une autre sp\u00e9cialit\u00e9 culinaire d\u2019Osaka : des <i>kushikatsu<\/i>. Ce sont des brochettes pan\u00e9es. On voit ici le cuisinier pr\u00e9parer les ingr\u00e9dients dans son \u00e9troite cuisine, typiquement nippone (Cr\u00e9dit : Audrey Ronfaut)<\/p><\/div><div class=\"ls-slide\" data-ls=\"duration:6000;transition2d:5;\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-KUSHIKATSU-DEGUSTATION-.jpg\" class=\"ls-bg\" alt=\"Apr\u00e8s une pr\u00e9paration minutieuse, voici les kushikatsu pr\u00eats \u00e0 la d\u00e9gustation\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-KUSHIKATSU-DEGUSTATION-.jpg 1024w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-KUSHIKATSU-DEGUSTATION--300x200.jpg 300w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><p style=\"width:60%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:Georgia;font-size:14px;line-height:20px;color:#ffffff;background:rgba(15, 15, 15, 0.81);top:432px;left:-4px;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">Apr\u00e8s une pr\u00e9paration minutieuse, voici les <i>kushikatsu<\/i> pr\u00eats \u00e0 la d\u00e9gustation. (Cr\u00e9dit : Audrey Ronfaut)<\/p><\/div><div class=\"ls-slide\" data-ls=\"duration:6000;transition2d:5;\"><img loading=\"lazy\" decoding=\"async\" width=\"509\" height=\"768\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-TECHIRI.jpg\" class=\"ls-bg\" alt=\"\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-TECHIRI.jpg 509w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-TECHIRI-199x300.jpg 199w\" sizes=\"auto, (max-width: 509px) 100vw, 509px\" \/><p style=\"width:35%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:Georgia;font-size:14px;line-height:20px;color:#ffffff;background:rgba(15, 15, 15, 0.81);top:417px;left:196px;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">La fondue de fugu \u2013 le <i>techiri<\/i> \u2013 est une autre sp\u00e9cialit\u00e9 app\u00e9tissante d\u2019Osaka. (Cr\u00e9dit : Amaury Baradon)<\/p><\/div><div class=\"ls-slide\" data-ls=\"duration:6000;transition2d:5;\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-TECHIRI-CONSOMMATION.jpg\" class=\"ls-bg\" alt=\"\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-TECHIRI-CONSOMMATION.jpg 1024w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-TECHIRI-CONSOMMATION-300x200.jpg 300w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><p style=\"width:45%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:Georgia;font-size:14px;line-height:20px;color:#ffffff;background:rgba(15, 15, 15, 0.81);top:440px;left:-1px;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">A partir de 5000 yens, on peut d\u00e9guster le <i>techiri<\/i>. Le tout est \u00e0 accompagner de sak\u00e9 ! (Cr\u00e9dit : Amaury Baradon)<\/p><\/div><div class=\"ls-slide\" data-ls=\"duration:6000;transition2d:5;\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-OKONOMIYAKI.jpg\" class=\"ls-bg\" alt=\"Voici la derni\u00e8re des pr\u00e9parations d\u2019Osaka : l\u2019okonomiyaki. Cette pr\u00e9paration se pr\u00e9sente sur un teppan (plaque chauffante). Et petit plus d\u2019Osaka, ici on m\u00e9lange tout, du poireau et des crevettes\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-OKONOMIYAKI.jpg 1024w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-OKONOMIYAKI-300x200.jpg 300w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><p style=\"width:60%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:Georgia;font-size:14px;line-height:20px;color:#ffffff;background:rgba(15, 15, 15, 0.81);top:435px;left:2px;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">Voici la derni\u00e8re des pr\u00e9parations d\u2019Osaka : <i>l\u2019okonomiyaki<\/i>. Cette pr\u00e9paration se pr\u00e9sente sur un teppan (plaque chauffante). Et petit plus d\u2019Osaka, ici on m\u00e9lange tout, du poireau et des crevettes. (Cr\u00e9dit : Amaury Baradon)<\/p><\/div><div class=\"ls-slide\" data-ls=\"duration:4000;\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-OKONOMIYAKI-FINITION.jpg\" class=\"ls-bg\" alt=\"A la fin de la pr\u00e9paration de l\u2019okonomiyaki, on ajoute des copeaux de bonites s\u00e9ch\u00e9es et de la sauce\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-OKONOMIYAKI-FINITION.jpg 1024w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-OKONOMIYAKI-FINITION-300x200.jpg 300w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><p style=\"width:45%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:Georgia;font-size:14px;line-height:20px;color:#fff;background:rgba(15, 15, 15, 0.81);top:435px;left:2px;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">A la fin de la pr\u00e9paration de <i>l\u2019okonomiyaki<\/i>, on ajoute des copeaux de bonites s\u00e9ch\u00e9es et de la sauce (Cr\u00e9dit : Amaury Baradon)<\/p><\/div><div class=\"ls-slide\" data-ls=\"duration:4000;\"><img loading=\"lazy\" decoding=\"async\" width=\"509\" height=\"768\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-OKONOMIYAKI-RESTAURANT.jpg\" class=\"ls-bg\" alt=\"Dans ce restaurant situ\u00e9 dans le quartier de Temmaa, les clients pr\u00e9parent leurs okonomiyaki selon leurs go\u00fbts\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-OKONOMIYAKI-RESTAURANT.jpg 509w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/08\/OSAKA-OKONOMIYAKI-RESTAURANT-199x300.jpg 199w\" sizes=\"auto, (max-width: 509px) 100vw, 509px\" \/><p style=\"width:45%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:Georgia;font-size:14px;line-height:20px;color:#fff;background:rgba(15, 15, 15, 0.81);top:432px;left:194px;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">Dans ce restaurant situ\u00e9 dans le quartier de Temma, les clients pr\u00e9parent leurs <i>okonomiyaki<\/i> selon leurs go\u00fbts. (Cr\u00e9dit : Amaury Baradon)<\/p><\/div><\/div>\t<\/div>\n<\/div>\n\n<div class=\"container\">\n\t<div class=\"text\" style=\"background:#d9463d; padding:20px 20px 30px 20px; text-align:center; border-radius:8px;\">\n\t\t<h3 style=\"color:#fff; font-weight:700;\">Soutenez-nous !<\/h3>\n\t\t<p style=\"color:#fff; font-size:0.8em; line-height:1.5em; margin-bottom:30px;\">Asialyst est con\u00e7u par une \u00e9quipe compos\u00e9e \u00e0 100 % de b\u00e9n\u00e9voles et gr\u00e2ce \u00e0 un r\u00e9seau de contributeurs en Asie ou ailleurs, journalistes, experts, universitaires, consultants ou anciens diplomates... Notre seul but : partager la connaissance de l'Asie au plus large public.<\/p>\n\t\t<a href=\"https:\/\/www.helloasso.com\/associations\/les-amis-d-asialyst\/formulaires\/1\" target=\"_blank\" style=\"display:inline; background:#fff; padding:10px 25px; font-weight:700; border-radius:4px; color:#000; font-size:0.9em;\">Faire un don<\/a>\n\t<\/div>\n<\/div>\n<div class=\"container\">\n\t<div class=\"tags\">\n\t\t<h5>Tags de l'article<\/h5>\n\t\t<ul><li><a href=\"https:\/\/asialyst.com\/fr\/tag\/asie-du-nord-est\/\" rel=\"tag\">Asie du Nord-Est<\/a><\/li><li><a href=\"https:\/\/asialyst.com\/fr\/tag\/cuisine\/\" rel=\"tag\">Cuisine<\/a><\/li><li><a href=\"https:\/\/asialyst.com\/fr\/tag\/japon\/\" rel=\"tag\">Japon<\/a><\/li><li><a href=\"https:\/\/asialyst.com\/fr\/tag\/osaka\/\" rel=\"tag\">Osaka<\/a><\/li><li><a href=\"https:\/\/asialyst.com\/fr\/tag\/regards\/\" rel=\"tag\">Regards<\/a><\/li><\/ul><ul>\t<\/ul><\/div>\n<\/div>\n\n\t\t<div class=\"social-sharing ss-social-sharing\">\r\n\t\t\t\t <a onclick=\"return ss_plugin_loadpopup_js(this);\" rel=\"external nofollow\" class=\"ss-button-facebook\" href=\"http:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fasialyst.com%2Ffr%2F2015%2F08%2F05%2Fitadakimasu-osaka%2F\" target=\"_blank\">Share on Facebook<\/a><a onclick=\"return ss_plugin_loadpopup_js(this);\" rel=\"external nofollow\" class=\"ss-button-twitter\" href=\"http:\/\/twitter.com\/intent\/tweet\/?text=Itadakimasu+Osaka+%21&url=https%3A%2F%2Fasialyst.com%2Ffr%2F2015%2F08%2F05%2Fitadakimasu-osaka%2F&via=asialyst\" target=\"_blank\">Share on Twitter<\/a><a onclick=\"return ss_plugin_loadpopup_js(this);\" rel=\"external nofollow\" class=\"ss-button-linkedin\" href=\"http:\/\/www.linkedin.com\/shareArticle?mini=true&url=https%3A%2F%2Fasialyst.com%2Ffr%2F2015%2F08%2F05%2Fitadakimasu-osaka%2F&title=Itadakimasu+Osaka+%21\" target=\"_blank\">Share on Linkedin<\/a><a onclick=\"return ss_plugin_loadpopup_js(this);\" rel=\"external nofollow\" class=\"ss-button-pinterest\" href=\"http:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fasialyst.com%2Ffr%2F2015%2F08%2F05%2Fitadakimasu-osaka%2F&media=https%3A%2F%2Fasialyst.com%2Ffr%2Fwp-content%2Fuploads%2F2015%2F08%2FOSAKA-TAKOYAKI-1024x678-300x199.jpg&description=Itadakimasu+Osaka+%21\" target=\"_blank\">Share on Pinterest<\/a>\t \t <\/div>\r\n\t \n<div class=\"container\">\n\t<div class=\"auteurs-a-propos\">\n\t\t<h5>A propos de l'auteur<\/h5>\n\t\t\t\t\t<div class=\"author\">\n\t\t\t\t<img data-del=\"avatar\" src='https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/05\/OSAKAKITCHEN-150x150.jpg' class='avatar pp-user-avatar avatar-150wp-user-avatar wp-user-avatar-150 photo ' height='150' width='150'\/>\t\t\t\t<div class=\"infos\">\n\t\t\t\t\t<div class=\"name\">\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/asialyst.com\/fr\/auteur\/osakak\/\">\n\t\t\t\t\t\t\tOsaka Kitchen\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div class=\"description\">\n\t\t\t\t\t\t<a href=\"http:\/\/www.osaka-kitchen.net\">www.osaka-kitchen.net<\/a> - est un projet de reportage audio et photo qui prend place \u00e0 Osaka, la troisi\u00e8me plus grande ville du Japon (2,6 millions d'habitants). Osaka se trouve dans la r\u00e9gion du Kansai, non loin de Kyoto et Kobe. Ville mal connue en France, Osaka est pourtant reput\u00e9e dans tout le Japon pour son excellente cuisine ! \r\nNous souhaitons vous faire d\u00e9couvrir Osaka avant tout par l'audio, par une ambiance 100 % nippone, tout simplement parce que l'audio est porteur d'\u00e9motion, de sensations.\r\nJournalistes radio dans la vie et passionn\u00e9s par le Japon, nous avons \u00e0 coeur de vous faire d\u00e9couvrir le Japon sous un autre regard.\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n<\/div>\n[asl-front-abonnez-vous]\n<div class=\"block3news\">\n\t<div class=\"container\">\n\t\t<div class=\"recommand\">\n\t\t\t<h5>On vous recommande<\/h5>\t\t\t<ul class=\"row\">\n\t\t\t\t<li class=\"col-md-6 col-sm-12 col-xs-12 news\"><a href=\"https:\/\/asialyst.com\/fr\/2015\/06\/19\/mog-mog-ramen-miam-des-ramen\/\"><span class=\"photo\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/06\/10-OSAKA-RAMEN-600x400.jpg\" class=\"img-responsive wp-post-image\" alt=\"\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/06\/10-OSAKA-RAMEN-600x400.jpg 600w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/06\/10-OSAKA-RAMEN-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/span><span class=\"info\"><span class=\"metadata category category-\">Culture<\/span><h4><i>Mog Mog r\u0101men<\/i> (Miam des r\u0101men !)<\/h4><\/span><\/a><\/li><li class=\"col-md-6 col-sm-12 col-xs-12 news\"><a href=\"https:\/\/asialyst.com\/fr\/2015\/06\/04\/la-criee-aux-thons-a-osaka\/\"><span class=\"photo\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/06\/2-OSAKA-CRIEE-DEBUT-600x400.jpg\" class=\"img-responsive wp-post-image\" alt=\"D\u00e9but de la cri\u00e9e\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/06\/2-OSAKA-CRIEE-DEBUT-600x400.jpg 600w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/06\/2-OSAKA-CRIEE-DEBUT-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/span><span class=\"info\"><span class=\"metadata category category-\">Culture<\/span><h4>La cri\u00e9e aux thons \u00e0 Osaka<\/h4><\/span><\/a><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<div class=\"container\">\n\t<div class=\"comments\">\n\t\t\t<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Au cours de cette promenade sonore, nous d\u00e9couvrons les sp\u00e9cialit\u00e9s culinaires d\u2019Osaka : le takoyaki, l\u2019okonomiyaki et le techiri.<\/p>\n","protected":false},"author":36,"featured_media":5031,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[23,531,39,149,194],"class_list":["post-3339","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture","tag-asie-du-nord-est","tag-cuisine","tag-japon","tag-osaka","tag-regards"],"yoast_head":"\n<title>Itadakimasu Osaka ! 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