Osaka beef
Osaka, which has flourished as a food capital, is known as the "Kitchen of the World" and has developed as the center of Japanese food culture. Although Osaka has a strong image as an urban city, it has long been a livestock farming area, where high-quality brand beef is raised. In recent years, it has become increasingly popular as an ingredient chosen by professionals, and is used in many restaurants. We hope you will enjoy Osaka's delicious beef.
[Major brand beef]
Osaka Ume Beef Osaka Ume Beef is raised on plums that have been pickled for sake. The tender and juicy meat has a strong flavor, but also a sweet, refined fat, and is known for its light taste.
Naniwa Kuroushi beef is all female cattle that are slowly fattened in a natural environment over a long period before being shipped. As a result, the meat is naturally marbled, tender, and has a light fat content, making it popular with people of all ages.
Nose Kuroushi cattle are raised in a land rich in nature, fed barley and nutritious locally grown rice straw. The rich marbling of Nose Kuroushi cattle is popular for its refreshing taste due to its unsaturated fatty acids.
Other recommended gourmet foods
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Malt Whisky DistilleryJapanese whisky, which is both delicate and powerful, has won numerous awards both at home and abroad and is now recognized worldwide. Suntory Yamazaki Distillery is Japan's first malt whisky distillery.
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Osaka WineThere is also a winery with over 100 years of history, which produces wine using 100% locally harvested grapes.
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Seafood from Osaka BayOsaka Bay has long been blessed with an abundance of seafood, including not only fish such as sardines and sea bream, but also shrimp, crab, and octopus, and the fishing industry has flourished there.
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instant ramenMore than 100 billion servings of instant ramen are consumed worldwide, but the first product was created in a small shed in the backyard of Momofuku Ando's home in Ikeda City, Osaka Prefecture.
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Naniwa traditional vegetablesThere are still many traditional ingredients and dishes in the Kansai region that can be said to be the origin of Japanese food culture, and the most representative ingredients (vegetables) that originated in Osaka are the "traditional vegetables of Naniwa."