Naniwa flavor soup stock
Osaka is known as the ``nation's kitchen,'' and excellent food from all over the country was gathered here. The history of the ingredients used to make dashi soup spans hundreds of years. The basic ingredients are kelp from Hokkaido and bonito flakes from Tosa. Another major factor was that Katakuchi sardines were abundant in Osaka Bay and the Seto Inland Sea, and dried sardines made from fresh sardines were available at low prices.
The umami components of kelp, bonito flakes, and dried sardines harmonize well to create a deep umami flavor. With the power of kelp, 1 added to 1 becomes 3 or 4. When making dashi using dried sardines, you can make a more delicious soup by using kelp instead of just dried sardines.
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Tradition and history create “delicious!”"Umami" has now become an international word. ``Dashi'', which can be said to be the origin of the word, is the basis of Japanese food culture and is unique to Japan. This “da…
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Udon (I like udon)Osaka's udon noodles are appealing because of the harmony between the soft texture of the noodles and the gentle combination of kelp and bonito flakes.
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paper potThe mysterious paper pot also originated in Osaka. Anyone would be surprised to hear that you can set paper on fire.