Osaka beef
Osaka has flourished as a food capital, and is known as the ``nation's kitchen,'' developing as the center of Japan's food culture. Although Osaka has a strong image of a city, it has a long history of livestock farming, and carefully selected branded beef is raised here. In recent years, it has become popular as an ingredient of choice for professionals, including being used in many restaurants. Everyone, please come and enjoy Osaka's delicious beef.
[Main brand beef]
Osaka Ume BeefOsaka Ume Beef is raised using plums that have been pickled for drinking. The tender and juicy meat has a strong flavor, and the sweet and refined fat makes it light and delicious.
Naniwa Black All Naniwa Black cattle are female and are fattened slowly and naturally over a long period of time before being shipped. As a result, the naturally marbled meat is soft and has light fat, making it a favorite among people of all ages.
Nose Kuro | Nose Kuro is grown in a land rich in nature, fed with grains and highly nutritious local rice straw. The Nose black marbling has rich flesh and is popular for its refreshing taste due to its unsaturated fatty acids.
Other recommended gourmet foods
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malt whiskey distilleryThe delicate yet powerful Japanese whiskey has won numerous awards at home and abroad, and is now recognized around the world. Suntory Yamazaki Distillery is Japan's first malt whiskey distillery.
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Osaka wineSome wineries have a history of over 100 years, and some wines are made using 100% locally harvested grapes.
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Seafood from Osaka BaySince ancient times, Osaka Bay has been blessed with rich seafood such as sardines and sea bream, as well as shrimp, crabs, and octopus, and has been a thriving fishing industry.
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Instant noodleIt is said that more than 100 billion servings of instant noodles are consumed worldwide. The first product was born in a small shed in the backyard of Momofuku Ando's home in Ikeda City, Osaka Prefecture.
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Naniwa traditional vegetablesThere are still many old ingredients and traditional dishes that can be said to be the origin of Japanese food culture in various parts of the Kansai region, and the representative ingredients (vegetables) that originated in Osaka are the traditional vegetables of Naniwa.