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Traditional vegetables of Naniwa

 After World War II, Japan went through a rapid economic growth period in the 1960s, showing an amazing recovery, and at the same time, there was a through westernization movement in the lifestyle in the urban areas. The "food" world was also affected, and western food and processed food products came to account for a large share in the daily lifestyle. On the one hand, that process went a little too far, and the society came to be known as the glutton class, causing a decrease in the basics of the Japanese diet, boiled and seasoned dishes and chopped fish, shellfish or vegetables, dressed with miso or other sauce, the home-cooked type of meal. In the midst of this trend, we are reminded of just how much the traditional Japanese diet is good for physical and mental health, and just how important good food is for raising a healthy family, sound in mind and body.

 The roots of the traditional Japanese diet for the ordinary citizens are deep in the Kamigata area (the Kyoto and Osaka part of Kansai). The "lightly seasoned cooking" of Kamigata is now spreading around the world along with the Japanese food boom.
 There is also a movement afoot to take a fresh look at the traditional food rooted in the various local districts. Soy sauce, one of the main items in the Japanese food culture, was developed in Wakayama Prefecture, and the local brand has drawn a lot of attention. People are also taking a fresh look at the traditional vegetables of Kyoto, such as the Shogoin Japanese white radishes, the sugukina pickles (a type of pickled turnip), the Kamo eggplant, the Fushimi red peppers, the ebiimo (taro), and the Kujyo long green onions. The spotlight has also turned to "the traditional vegetables of Naniwa" in Osaka, such as the Moriguchi Japanese white radishes, the Tennoji Temple kabura (turnips), the Torikai eggplants, the Tamatsukuri Kuromon-shirouri, and the Suita kuwai (arrowhead).

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