The Senshu region of southern Osaka was famous for mizunasu eggplant, onions, and taro root. The south-eastern Kawachi region produced senryu nasu eggplant, red taro stems, broad beans, Ishikawa taro root, ebi-imo eddoes, and other vegetables. In the early 1900s, non-native vegetables such as celery, Brussels sprouts, cauliflower, and red cabbage were made for shipping to Tokyo. The Kansai region is still home to many ancient ingredients and traditional dishes that can be said to be the origin of Japanese food culture, and the most famous ingredients that originated in here are traditional Osaka vegetables. These include Kema kyuri (cucumber), Suita kuwai (arrowhead), Osaka shirona (variety of bok choy), and Kotsuma nankin (pumpkin).
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