The taste of Naniwa: Dashi
Known as "the kitchen of the world," Osaka is a city where the finest foods from all over Japan are gathered. The history of ingredients used to make dashi also spans hundreds of years. The basic ingredients are kelp from Hokkaido and bonito flakes from Tosa. Another major factor was the abundance of Japanese anchovies in Osaka Bay and the Seto Inland Sea, making it possible to obtain cheap, dried sardines made from fresh anchovies.
The umami components of kelp blend well with those of bonito flakes and sardines to create a deep umami flavor. With the power of kelp, one plus one can become three or even four. When making dashi with sardines, you can make a more delicious dashi by using kelp in addition to just the sardines.
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Tradition and history create delicious food"Umami" has now become an international term. Dashi, which can be said to be the origin of the word, is the foundation of Japanese food culture and is unique to Japan. This "da...
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Udon (Udon Suki)The appeal of Osaka udon is the harmony of its soft noodles and the dashi stock made from kelp and bonito flakes that gently complements them.
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Paper potThe mysterious paper pot also originated in Osaka. Everyone would be amazed to learn that paper can be placed on fire.