KANSAI

Osaka Prefecture

Kushikatsu

 

 

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.

 

Reference: https://guide.michelin.com/sg/features/the-art-of-kushikatsu/news

 

Wakayama Prefecture

Shirasu-don

 

 

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.

 

Reference: https://www.wakayama-kanko.or.jp/gourmet/foodstuff03/

 

Osaka Prefecture

Takoyaki

 

Takoyaki is a none other than octopus meat made into a ball shaped snack made of a wheat flour-based batter. This snack was born in Osaka. These round shaped octopus snack typically filled with minced or diced octopus, tempura scraps, pickled ginger, and green onion, then baked using a non-stick Takoyaki pan. It is then served and topped with a sweet sauce and mayonnaise.

 

Different places in Osaka serve this snack in different styles. Some Takoyaki are served with katsuobushi also known as bonito flakes. Not only common in the streets of Osaka but this snack is popular to be made at home.

 

Reference:
http://kyoudo-ryouri.com/en/food/1449.html

 

Hyogo prefecture

Kobe Beef

 

 

“Kobe beef”, the beef produced in Kobe is known to be one of the Top 3 Japanese beef. It is notable for its great marbling and is well known all over the world. The meat of Kobe beef is valued for its flavor, tenderness, delicacy, and well-marbled texture.There are also different grades among Kobe beef depending on the amount of fat that marbles on the meat. The more marble fat the meat contains, the grade of the Kobe beef is higher. Kobe beef can be indulged in many cooking styles from steaks and sukiyaki.

 

Reference:
http://kobebeef-kanko.com/en/what-kobebeef/

 

Kyoto Prefecture

Yudofu (Hot Water Tofu)

 

 

Yudofu, also known as a hot water tofu, is a simple Japanese dish. Yudofu is served hot in soup and it is a good source of protein for vegans and vegetarians. This food is soft in texture and gives a creamy mouthfeel. This ancient Japanese dish can be found all over Japan. For vegetarian, the tofu can be eaten as a meat substitute. When served warm, you can enjoy its silky and custard-like texture.

 

Yudofu is about enjoying the simple dish and the delicate flavour of tofu. This Japanese tofu is simply simmered in hot water and then eaten with sauce. Some people prefer eating it with soup and soy sauce.

 

Reference:
http://www.kyototourism.org/en/experiences/dining-and-specialties/yudofu.html

 

Shiga Prefecture

Funazushi

 

Funazushi is made from the Nigoro-buna fish, also known as the “round crucian carp”, which is only found in Lake Biwa. Combined with rice, it is then fermented, and is also said to be the origin of sushi. It was created as a way to preserve fish in a time before refrigerators existed, and seems to be eaten during the Heian period (794 - 1185). The taste of Funazushi is rather unique that some says it tastes like blue cheese!!

 

Reference:

https://en.biwako-visitors.jp/news/detail/670

 

Nara Prefecture

Shishi-Nabe

 

 

This Japanese dish is a hot pot dish made with wild boar meat. It is also known as Shishijiru. This dish is common to eat with vegetables such as mushrooms, tofu and root vegetables like potatoes and ginger. The ingredients are simmered in miso soup and sometimes you can find this speciality with soy sauce.

 

The dish is filled with a lot of vegetables and herbs because of the strong wild boar smell. These herbs are used not only to compensate the scent but it’s also a great source of vitamins and minerals.

 

This traditional cuisine in Japan is said to keep one’s body warm during the cold season of winter and is considered a healthy dish.

 

Reference:
http://kyoudo-ryouri.com/en/food/1812.html