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Tradition and history create delicious food"Umami" has now become an international term. Dashi, which could be said to be the origin of the word, is the foundation of Japanese food culture and is unique to Japan. Dashi was born in Osaka.
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Seafood and mountain bounty from Naniwa terroirOsaka Bay was once so rich in fish that it was called the "fish garden." It is written as "fish garden" but pronounced "Naniwa," which is said to be the origin of Osaka's other name, "Naniwa." Sea bream, mackerel, conger eel, hairtail, sardines, and conger eel were all abundant in the sea, with a diverse range of fish species.
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Naniwa PinchosOsakans are passionate about food. They treasure ingredients, avoid waste, and try to throw away as little as possible. They spare no time or effort to cook well and make delicious food. They hone their skills to cook for their families or to impress guests. This has created a bottom-up food culture and given rise to the term "kuidaore" (eat to your heart's content).
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Naniwa ArtisanThe exquisite sharpness of these knives, created through the combination of fire, iron, water, and artisanal skill, is unmatched. It can be said that 600 years of dedication by Sakai knife artisans is behind the designation of washoku (Japanese cuisine) as a UNESCO Intangible Cultural Heritage.
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Osaka Gastronomy: Evolving QualityThe rational idea of frugality permeated merchant families, and simple, waste-free meals became the norm, but at the same time, high-end cuisine developed in restaurants used for business meetings, etc. In Osaka, popularized food and high-end gastronomy coexisted, stimulating each other.