▁dow nt own ▁Os aka , ▁in ▁the ▁Shin se ka i ▁neighborhood . ▁K ush ik ats u ▁restaur ants ▁special ize ▁in ▁the ▁d ish . ▁An ▁owner ▁of ▁a ▁small ▁Shin se ka i ▁food ▁bar ▁since ▁ 1 9 2 9 ▁is ▁said ▁to ▁be ▁the ▁pione er ▁cook , ▁and ▁her ▁menu ▁was ▁quite ▁popular ▁among ▁the ▁district ▁of ▁blue ▁col lar ▁workers . ▁She ▁prepared ▁meat ▁on ▁ske wers ▁and ▁deep ▁f ried , ▁which ▁was ▁a ▁kind ▁of ▁fast ▁food ▁hand y ▁to ▁eat , ▁not ▁cost ly , ▁and ▁filling . ▁ ▁As ▁that ▁menu ▁spread ▁to ▁other ▁areas ▁of ▁Os aka ▁and ▁beyond , ▁it ▁is ▁standard ▁that ▁k ush ik ats u ▁are ▁prepared ▁with ▁a ▁single ▁food ▁not ▁like ▁that ▁in ▁Tokyo ▁where , ▁for ▁example , ▁they ▁altern ately ▁put ▁p ork ▁and ▁on ion ▁on ▁a ▁ske wer . ▁W ider ▁vari eties ▁of ▁food s ▁were ▁prepared ▁as ▁the ▁menu ▁developed , ▁on ▁the ▁contrary ▁to ▁those ▁in ▁N ago ya ▁or ▁Tokyo , ▁for ▁instance ▁thin ▁s lices ▁of ▁pick led ▁g inger ▁or ▁sa usage ▁by ▁itself . ▁ ▁Gener ally ▁speaking , ▁the ▁food ▁on ▁a ▁ske wer ▁is ▁smaller ▁in ▁Os aka ▁style , ▁and ▁customers ▁tend ▁to ▁order ▁larger ▁numbers ▁of ▁k ush i ▁compared ▁to ▁Tokyo ▁or ▁N ago ya . ▁That ▁encourag ed ▁many ▁k ush i age ▁restaur ants ▁to ▁use ▁a ▁prem ixed ▁" b atter ▁fl our " ▁of