It was very surprising to learn about Osaka people's obsession with food. They even have a special term for it "Kuidaore" literally meaning: to eat oneself bankrupt.
I've seen that Osaka has an abundant supply and variety of delicious ingredients, both from land and sea. I guess it is very difficult to resist such a temptation, but I also believe that this cannot happen (concentration of food) unless there are customers with interest to spend freely on fine food…
Sea bream sashimi with a perilla and shred radish.
Up-left corner: Rice with grated yam
Right : Udon (noodle) with grated yam : right
Bottom left corner : Inari-sushi (sweet deep-fried tofu pouch stuffed with sushi rice)
Sushi combo (top): sea bream, tuna, young yellowtail, squid, ark shell, salmon (from the left)
Spring rolls with shrimps and salad (bottom)
Sashimi combo (big plate)
Left : bonito
Bottom : soft roe of an anglerfish
Right : squid
Up : mackerel
Egg roles (top)
Fugu guys in aquarium I
Fugu guys in aquarium II
Crème brulée (black sesame seed flavor) - Absolutely adorable!
Sushi lunch plate (from up right corner to counterclockwise)
Salad bowl
Sushi roll
Ginger pickles
Sea bream sashimi with a slice of lime
Hijiki (seaweed) and pumpkin
Rib (middle)
Cooked yellowtail (on the spoon)
Special thanks to Emi for helping me out with the ingredients.
What I adore most in Japanese kitchen, is the natural flavors of the ingredients, and fact that each dish is prepared to charm the eye and the tongue.
Good sake is a must for full food to enjoyment so I've discover some high quality sake brewed in nearby area of Nada :-)
In a nutshell food in Kansai-area (Osaka, Kyoto, Kobe, etc.) is simply marvelous!
You can eat on tight budget or you can splash thousands of yens. Quite different from Europe, top price is guarantee that you will get the best!
I've seen that Osaka has an abundant supply and variety of delicious ingredients, both from land and sea. I guess it is very difficult to resist such a temptation, but I also believe that this cannot happen (concentration of food) unless there are customers with interest to spend freely on fine food…
Sea bream sashimi with a perilla and shred radish.
Up-left corner: Rice with grated yam
Right : Udon (noodle) with grated yam : right
Bottom left corner : Inari-sushi (sweet deep-fried tofu pouch stuffed with sushi rice)
Sushi combo (top): sea bream, tuna, young yellowtail, squid, ark shell, salmon (from the left)
Spring rolls with shrimps and salad (bottom)
Sashimi combo (big plate)
Left : bonito
Bottom : soft roe of an anglerfish
Right : squid
Up : mackerel
Egg roles (top)
Fugu guys in aquarium I
Fugu guys in aquarium II
Crème brulée (black sesame seed flavor) - Absolutely adorable!
Sushi lunch plate (from up right corner to counterclockwise)
Salad bowl
Sushi roll
Ginger pickles
Sea bream sashimi with a slice of lime
Hijiki (seaweed) and pumpkin
Rib (middle)
Cooked yellowtail (on the spoon)
Special thanks to Emi for helping me out with the ingredients.
What I adore most in Japanese kitchen, is the natural flavors of the ingredients, and fact that each dish is prepared to charm the eye and the tongue.
Good sake is a must for full food to enjoyment so I've discover some high quality sake brewed in nearby area of Nada :-)
In a nutshell food in Kansai-area (Osaka, Kyoto, Kobe, etc.) is simply marvelous!
You can eat on tight budget or you can splash thousands of yens. Quite different from Europe, top price is guarantee that you will get the best!
2 comments:
Hi Zoran,
are you in Japan with Ricky Z or alone? We should go out for a beer sometime when you come back.
Hey!
It would be my pleasure. In the mean time, greetings from Copenhagen.
/Z
Post a Comment