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 discussion I will present information found in my book, “Food Studies of Osaka: From Paddy Field to Our Chopsticks” (2018), focusing on the link between port cities and culinary evolution, as well as answer any questions participants may have on the food history of Western Japan.
Presenters
Aiko TanakaFounder, Japan Food Studies College, Japan Food Studies Research Institute (FSRI), Food Activist Organization Japan, Planetary Food Education Network, Japan
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
Japanese Food Studies, Osaka, Dashi, Umami
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