Traditional Osaka vegetables
The Senshu region of southern Osaka was famous for mizunasu eggplant, onions, and taro root. The south-eastern Kawachi region produced senryu nasu eggplant, red taro stems, broad beans, Ishikawa taro root, ebi-imo eddoes, and other vegetables. In the early 1900s, non-native vegetables such as celery, Brussels sprouts, cauliflower, and red cabbage were made for shipping to Tokyo. The Kansai region is still home to many ancient ingredients and traditional dishes that can be said to be the origin of Japanese food culture, and the most famous ingredients that originated in here are traditional Osaka vegetables. These include Kema kyuri (cucumber), Suita kuwai (arrowhead), Osaka shirona (variety of bok choy), and Kotsuma nankin (pumpkin).
Malt whisky distillery
Subtle and yet powerful, Japanese whisky has received numerous awards both domestically and internationally, achieving great popularity worldwide.
Some wineries in the area are over 100 years old, and produce wines made exclusively from locally-harvested grapes.
More than 100 billion packages of instant ramen are consumed worldwide today. The food is said to have had its humble beginnings in Ikeda City, Osaka prefecture, in a small backyard shed behind the home of Nissin Foods’ founder Andō Momofuku.