A CULINARY JOURNEY THROUGH KANSAI
To learn about Japanese cuisine, one must look to the past. But one must also look to Kansai, for this is where the story starts. This land, stretching across the west of Japan’s main island of Honshu and encompassing 10 prefectures, used to be known as Miketsukuni, meaning land of royal provisions. For centuries it was the emperor’s breadbasket. Food here was so bountiful and so delicious it was fit not only for the royal family, but for the gods.
It’s a reputation that continues today. In the fields, low-hanging sea mist provides the cover and warmth for delicate tea leaves and rice stalks to flourish. Rainfall filters through the mountains, collecting nutrients and minerals before flowing out to sea, feeding marine life and creating some of the best fishing grounds in the world.
The abundance and quality of the region’s produce: mackerel, spiny lobster, rice, wild mushrooms and boar — has fostered rich culinary traditions. From soy sauce and miso to sake
