The heart of cleaning up
Osaka cuisine is said to be ``disposal cuisine.'' The end is the beginning and the end. In other words, it means that things are consistent, that the balance of accounts is correct, and that an abacus account is completed. The word is a little difficult to understand, and it is often misunderstood as the miserly spirit of Osaka merchants, but if you think of it as frugality and frugality, rather than stinginess, it is more like it.
For example, sea bream is expensive, but if you use all the bones, organs, and head, you can save money. Even if you buy the fish cheaply, it would be a waste if some parts were inedible or left over. It can be said that this does not suit the spirit of Osaka. Osaka cuisine is made by using all the ingredients without wasting anything. It takes some effort to use it up. For this reason, Osaka cuisine is full of ingenuity.
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Creating “tradition and history are great!”"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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~Seafood/Yamasai~Naniwa TerroirOsaka Bay was once so rich in fish that it was called the Fish Garden. It is written as ``fish garden'' and is pronounced as ``naniwa''. That is Naniwa, another name for Osaka...