Kansai Japanese Cuisine

Kansai cuisine is the traditional cuisine of the Japanese people mainly in the Kansai region, centered around Osaka and Kyoto, as well as Kobe. This cuisine is associated with the Kansai dialect of Japanese, a western Japanese dialect roughly aligned with the political Kansai Region.

The Kansai region is also home to an ancient type of sushi called oshizushi(押し寿司) made with vinegar-pickled, pressed fish.

Kansai is known for its historic and cultural sites, especially in Kyoto. While Kyoto has come to be known for its art, Osaka is famous for its street food. Kansai has many foods with ancient traditions as well as many recently developed foods influenced by Western cuisines.

A lacquered box(重箱 jubako) is used for serving dishes like freshwater eel on rice.

Ingredients

Japonica rice is a staple food. Wheat is also used.

Soy is used often and made into tofu. Soy sauce is made from soybean, wheat, salt, and a fermenting agent called koji(麹). Light soy sauce originated in the Kansai region; it is more salty and less strongly fermented for a milder umami flavor than dark soy sauce.

Koji is also used to make miso from soybeans and rice. White miso(白味噌 shirimiso) is most characteristic of Kansai cuisine. White miso has a shorter fermentation period for a milder umami flavor compared to other miso.

Tsukune yam(つくね芋 tsukuneimo), gingko yam(銀杏芋 ichoimo), and wild Japanese yam(自然薯 jinenjo or 山の芋 yama no imo) can be foraged in the region and are often grated or mashed to make tororo(とろろ).

Mizuna(水菜) is a traditional vegetable grown in the mountainous areas around Kyoto for centuries.

Kanpyo(干瓢) is historically produced in the region from dried calabash gourd.

Perilla(紫蘇 shiso)

Kansai cuisine is famous for its tsukemono, or pickles. Several varieties are made from vegetables such as daikon(大根), large white radish. The most famous types of pickles from Kansai are suguki-zuke(すぐき漬け), senmai-zuke(千枚漬け), and shiba-zuke(柴漬け).

Yuzu(柚子) and related citrus have been cultivated for centuries, first introduced from China.

Ponzu(ポン酢醤油) or simply ponzu(ポン酢) is soy sauce mixed with citrus juice and perhaps other ingredients like mirin.

Ume(梅), sometimes called green plum or Japanese apricot or Japanese plum, is actually another type of stone fruit related to apricot and plum. It is often pickled. Wakayama Prefecture is known for its ume.

Aonori(青のり) is a type of seaweed used as a garnish.

freshwater eel(うなぎ / 鰻 unagi)

type of trout(amago)

Biwa trout(びわマス / 琵琶鱒 biwamasu) is a type of fish endemic to Lake Biwa(琵琶湖 biwako). Some consider it to be a subspecies of masu salmon(桜鱒 sakuramasu).

Dishes

• steamed rice
• inari sushi(稲荷寿司 / いなり寿司 inarizushi): fried tofu skin filled with sushi rice, sometimes with carrot, shiitake, edamame, sesame seed
• nare sushi: fermented/preserved raw fish (including funa sushi)
• mackerel sushi(鯖寿司 sabazushi): a type of pressed sushi(押し寿司 oshizushi); sliced marinated mackerel on sushi rice, traditionally pressed in bamboo leaves
• futomaki(太巻き): a type of maki sushi(巻き寿司 makizushi); rice roll wrapped in nori with vegetable or other filling
• gomoku sushi(五目寿司 gomokuzushi): a type of chirashi sushi(ちらし寿司 chirashizushi); sushi rice with toppings
• suguki-zuke(すぐき漬け): pickled radish
• senmai-zuke(千枚漬け): pickled turnip slices
• shiba-zuke(柴漬け): pickled vegetables dyed purple with purple perilla leaf
• umeboshi(梅干し): pickled ume fruit, often colored by red perilla; also known as sour plum
• beni shoga: pickled ginger
• kitsune udon (kansai style)
• okonomiyaki(お好み焼き): yam pancake with various toppings
• takoyaki: battered octopus ball
• kushi-katsu / kushiage(串カツ / 串揚げ): fried skewers
• yuba / tofu skin
• chawanmushi(茶碗蒸し): steamed egg custard
• sukiyaki
• yudofu(湯豆腐): simmered tofu
• fugu nabe / tecchiri
• shabu-shabu
• freshwater eel box(鰻重 unaju): grilled freshwater eel served on rice in a rectangular lacquered box
• grilled tai fish, perhaps with tare sauce
• chimaki(ちまき): rice dumpling wrapped in leaves
• yatsuhashi(八ツ橋): sweet dough treat, sometimes with sweet filling
• ozoni: mochi soup, eaten on special occasions; kansai style typically has white miso broth

Related Links

• The 5 Major Types of Japanese Yam