The spirit of elimination
Osaka cuisine is known as "Shimatsu cuisine." Shimatsu means beginning and end. In other words, it means things adding up, balancing out, and being able to calculate things. This is a slightly difficult term to understand, and is often misunderstood as referring to the stingy spirit of Osaka merchants, but it is closer to thinking of it as frugality and thrift rather than stinginess.
For example, sea bream is expensive, but if you use up all the bones, organs, and head, it actually becomes a good deal. Even if you buy fish cheaply, there are parts that you can't eat, and it's a waste if you end up leaving them uneaten. This doesn't go against the Osaka spirit of tidying up. Osaka cuisine is all about using up all the ingredients without waste. Using everything up requires ingenuity. That's why Osaka cuisine is full of originality and ingenuity.
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Creating "Tradition and History are Delicious!""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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~ Seafood and mountain delicacies ~ Naniwa terroirOsaka Bay was once so rich in fish that it was called the "fish garden." The word "fish garden" is written as "Naniwa" and pronounced "Naniwa." This is the name of Osaka's other name, Naniwa.