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As opposed to food from Eastern Japan, food in the Kansai area tends to be sweeter, and foods such as nattō tend to be less popular. [12] [16] The dialects of the people from the Kansai region, commonly called Kansai-ben, have their own variations of pronunciation, vocabulary, and grammar. Kansai-ben is the group of dialects spoken in the ...
In 1978, a first basic concept of Kansai-kan of the NDL was shown as the "Second National Diet Library" by local governments, academic societies and businesses in Kansai region. National Diet Library officially launched the Research Committee for the Kansai Project of the National Diet Library (NDL) in 1982. [1]
Osaka is known for its food, in Japan and abroad. Author Michael Booth and food critic François Simon of Le Figaro have suggested that Osaka is the food capital of the world. [85] Osakans' love for the culinary is made apparent in the old saying "Kyotoites are financially ruined by overspending on clothing, Osakans are ruined by spending on food."
Takoyaki was initially popular in the Kansai region, and later spread to the Kantō region and other areas of Japan. Takoyaki is associated with yatai street food stalls, and there are many well-established takoyaki specialty restaurants, particularly in the Kansai region. Takoyaki is now sold at commercial outlets, such as supermarkets and 24 ...
Traditional - Food originating from local ingredients before the days of refrigeration; Late 19th and early 20th centuries - The influx of foreign culture in the wake of the 1886 Meiji Restoration and the end of national seclusion led to waves of new dishes being invented throughout Japan using new ingredients and cooking methods.
Hot, plain soba and udon with added tenkasu are called tanuki-soba and tanuki-udon, respectively (haikara-soba and haikara-udon in the Kansai region). They are also called agedama (揚げ玉, literally "fried ball"). According to the NHK Broadcasting Culture Research Institute, 68% of Japanese people called them tenkasu and 29% agedama in 2003.
During the Edo period, eating game, such as boar and duck, was common and not forbidden. In the 1860s, when Japan opened its ports to foreign merchants, foreigners who came to Japan introduced the culture of eating meat and new cooking styles. Cows, milk, meat, and eggs became widely used, and sukiyaki was a popular way to serve them.
Gyū katsu (牛カツ beef katsu), also known as bīfu katsu, is popular in the Kansai region around Osaka and Kobe. In general, breaded and deep-fried foods are called furai ("fry"), [15] such as ebi-furai (fried prawn) [15] and aji-furai (fried horse mackerel), but fried meat such as pork, beef and chicken is referred to as katsu (cutlet). [2]