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Bringing out the best of its ingredients: Light flavored culture is the backbone of Japanese cooking ISHIGE, naomichi

Kansai's "food" and its rich roots Tomorrow's outlook on Kansai's culinary world
OKUMURA, ayao / KADOKAMI, takeshi / MURAKAMI, kazuko

Japan's number one sake production - realities on sake in Kansai

		kintoki carrot
	In 1945, Japan lost the war, and began to reconstruct the country. In 1960's, along with the vast economic growth, westernization of big cities progressed. Food was not an exception. Western food and various processed foods have permeated into our lives. Behind our seemingly rich culinary experience, we have seen a slow decrease in the basic elements of washoku (Japanese food) from our tables. It is time to review the importance of our traditional Japanese food. It is an ideal food for our health and "food" is important for family because it helps to build our relationships and awareness. Light flavored cooking, an important trend seen in traditional Japanese food is being revalued. Its roots can be found in the kamigata cooking in the Kansai area which is centered around the cities of Kyoto and Osaka. Understanding and realizing our earth's limited resources, and questioning our materialism, this kamigata light flavored cooking is now being recognized again. Light flavored cooking is certain to emerge in the world as one of the great future cuisines in the 21st century.