Flour dish culture (konamon) like takoyaki, okonomiyaki, and kushikatsu, and the dashi culture of kelp and bonito. Called the "City of Foodies," Osaka is a land rich in seasonings, broths, and flour bases supporting the kitchen. Simultaneously, traditional industries like Sakai knives and incense are passed down. When thinking of a Made in Japan-first kitchen, there's joy in assembling seasonings determining the dish's taste and long-lasting blades and tools from Osaka.
We will feature products allowing you to enjoy Osaka's unique konamon culture at home, such as takoyaki flour, okonomiyaki flour, dedicated sauces, and dashi-infused flour. We introduce items easy to incorporate into daily menus, like sets to casually make takoyaki or okonomiyaki at home, and seasonings that guarantee an authentic taste just by cooking.
The decider of flavor for udon, oden, and simmered dishes is a Kansai-like dashi (broth). We will introduce dashi you'll want to incorporate into daily cooking, focusing on manufacturers particular about ingredients and blending—such as dashi packs mixing kelp, bonito, and dried sardines, white dashi, and udon soup bases.
Known as a knife producing area, Sakai creates diverse knives and scissors, from professional specifications to home use. We will introduce blades you should choose according to purpose—like Santoku knives, petty knives, Deba (pointed), and Yanagiba (willow blade)—along with sharpening stones and maintenance supplies, conveying points on how to use them for a long time.
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