Ninth International Conference on Food Studies

Abstract

The city of Osaka has a history going back more than 2,500 years, making it one of Japan’s oldest cities. It has been a major economic and commercial center since long before the western world knew of Japan’s existence. Through the city’s rich history it was famed as the City of Water, and its close proximity to the ancient inland capitals of Kyoto and Nara meant that it provided the financial backbone for those communities while simultaneously fostering its own unique culture. Today, the cuisine of Osaka delights visitors from around the world with its tantalizing presentation and the uncompromising expertise that emerged from this lively social milieu. The down-home tastes of okonomiyaki, shabu-shabu, and udon noodles, to name a few, share a common ingredient – the infamous fish and kelp-based dashi stock, with a sophisticated taste like nothing else found in Japan. In my workshop I discuss historical information found in my book, “Food Studies of Osaka: From Paddy Field to Our Chopsticks” (2018), as well as offer a chance to sample dashi made from various ingredients native to Japan.