Waste not want not
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Osaka cuisine is said to embody the idea of "waste not want not. " This concept signifies the start and the finish; the coherence of things; or making sure that everything adds up—much like the calculation on an abacus. Many mistake it for stinginess but it is closer to an ethos of conservation.
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For example, while sea bream is pricey, it can be cost-efficient purchase if the fish is consumed in its entirety, including the bones, innards, and head. Conversely, a cheap fish bought but left partially uneaten would violate the waste-not-want-not spirit of Osaka. This practice of consuming something in its entirety while producing no leftovers is said to represent food in Osaka, and because this requires a certain level of ingenuity, Osaka cuisine is known for its imagination.