Travelling to Japan | Kanto Taste vs Kansai Taste

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There are various kinds of Japanese cuisine depending on the region, and there are also local cuisines, so you can enjoy various kinds of Japanese cuisine. I think some people already know, but there are differences in seasoning in the Kanto region and the Kansai region even for Japanese food. This is a quite notable difference, and it often discuss this topics among Japanese people.

So I will write about the difference between the taste of Kanto and Kansai this time. Japanese food is very interesting! This post may make me want to go to Japan, just for food….

 

Kanto Region Taste

In the Kanto region, this region’s seasoning is a combination of bonito, inosinic acid and glutamic acid of rich soy sauce. In addition, the kelp, the champion of glutamic acid, is not delicious as it smells of kelp when it is boiled in high-hardness water in Kanto region, glutamic acid contained in dense soy sauce also demonstrated its power here as well.

Then Many fish came down from the north, there are quite fatty fish in Kanto area. And Vegetables are mainly muddy wild vegetables grown in the Kanto loam layer ground. So that, In order to cook deliciously, it is necessary to remove fishy odour and earthy odour with a heavy soy sauce. And it is kind of necessary to use miso, sugar etc. to balance the taste. Thus the mainstream of Kanto cuisine began to be seasoned with a lot of heavy soy sauce, sugar and miso.

For instance, Udon dashi (soup) is much darker and soy taste than Kansai in Kato area.

 

Kansai Region Taste

Seasoning in the Kansai region is mosly dashi with glutamic acid of kelp (konbu) and a bit of bonito, inosinic acid of light soy sauce. Because it uses water that does not contain mineral content called soft water, the kelp (konbu) dashi often well done, and the taste is much better than Kanto water. The material of Kansai is the nearby fish in the Seto Inland Sea, and the fat is less refreshing than the Kanto fish.

Also Vegetables were also granite soils and numerous well-delicate vegetables. If you use fish with little fatty and vegetables with low earthy odour, you do not need to use heavy-duty soy sauce, so that salted thin soy sauce has been used in Kansai region.

And of course, Udon dashi (soup) is much lighter colour and Konbu dashi than Kanto area.

 

 

 

Udon :

Kanto style udon is darker colour and heavy soy sauce with bonito based dashi.

 

 

Kansai style udon is light soy sauce with kelp based dashi.

 

There are many other things Kanto vs Kansai food, so when you go to Japan, you can compare Kanto food and Kansai food. Please do try it variously by all means. There may be interesting discoveries.

 

Japanese Style French or Italian Cusine

Unfortunately, I have never been in France yet, so that I have never eaten authentic French cuisine, but when I hear from my husband, French cuisine is arranged in a Japanese style in Japan. Well, definitely if you run a restaurant in Japan, it is  better to arrange in a Japanese style will become popular.

More than twenty years ago, I had French at Intercontinental Grand Hotel in Yokohama, which produced by French “Iron Chef” Sakai – san, that was also very delicious. I think that the French style sauce that made use of delicate ingredients of Japanese food was exceptional. At this moment, there is a completely different chef, and Mr. Sakai’s name has not appeared at all.

I strongly recommend you should try some French or Italian cuisine in Japan, it’s very different from any other styles and you can enjoy French or Italian which are influenced by Japanese sensitivities.

 

 

 

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