[5] As that menu spread to other areas of Osaka and beyond, it is standard that kushikatsu are prepared with a single food not like that in Tokyo where, for example, they alternately put pork and onion on a skewer.

Wider varieties of foods were prepared as the menu developed, on the contrary to those in Nagoya or Tokyo, for instance thin slices of pickled ginger or sausage by itself.

Generally speaking, the food on a skewer is smaller in Osaka style, and customers tend to order larger numbers of kushi compared to Tokyo or Nagoya.

[citation needed] Diced cabbage leaves are a free condiment prepared in a large bowl on the table, which is believed to prevent a feeling dull in the stomach.

The basic kushikatsu in Kanto eastern Japan area including Tokyo is made with diced pork rib in 3–4 cm (1.5 in) cubes, skewered with sliced onions or leeks.

Unlike the serving style in Osaka and Tokyo, in Nagoya, they dip kushikatsu in the thick sauce they grilled and sauteed beef sinew.