SPRING FOOD KANSAI
Kushikatsu (Skewer) is a Japanese pork cutlet. This deep fried snack can be found in many shops in Japan. Coated in light batter and deep fried, many enjoy eating this fried food while dipping it in the Katsu Sauce. From pork meat to seafood, there is a wide variety to choose from. Together with these cutlets and the sauce, fermented cabbage is a side to this dish. Widely known as a refresher for the tongue to cleanse the oil during the meal. A perfect Kushikatsu is when it is crispy on the outside but mouthwatering and juicy on the inside.
Kyoto Ramen is a collective term for ramen provided and consumed mainly in Kyoto City. Kyoto ramen has a light taste, and it is characterized by a rich and thick soup. There are a wide variety of ramen noodles available in Kyoto such as shoyu (soy sauce) base broth in a thick soup, and another type is has pork oil poured onto the soup for extra flavor and richness. It is recommended to venture in the different styles of Kyoto Ramen available when in Kyoto, the place of authentic Japanese cuisine.
Uji Green Tea
Uji Green Tea is a natural treasure of Japan. The production of this aromatic tea has been ongoing for over hundreds years. Uji Green Tea’s cultural landscape in Japan is a world heritage. Not only that, it serves a big role in green tea leaves production. Uji Green Tea manufacturing method which is known as the Uji method is unique resulted in fresh, flavourful tea. Uji Green Tea can be used as hot and cold beverages, in foods, desserts, snacks, seasoning and also as beauty products. Uji Green Tea has an authentic flavour because of its high quality cultivation and innovation.
Shirasu is the generic name for juvenile sardines. Shirasu-don (rice topped with small sardines) are small sardines that are caught fresh from the sea to be eaten raw or cooked together with rice. It is a delicacy enjoyed by the Japanese. The sardines are super tiny and the two different styles of eating Shirasu-don. Condiments such as egg yolk, leek, shrimps, ginger and other condiments are used in this dish as well.