Theme: "Dashi"
The first theme: "Dashi." Bob is joined by his friend Mayu-chan as they search for "Dashi," said to give the food in Osaka its flavour. The setting? Osaka's Tenma area, a stuff-your-face-till-your-drop food district, and Osaka's leading marketplace. What will they find?
Konbu Dashi & People in Osaka
In Oumi (the old name for Shiga prefecture) traders in the Edo period (1603-1868) would bring kelp from Hokkaido to sell in the metropolis Osaka. This was how "konbu dashi" spread in Osaka, ya know. Dried kelp contains an abundance of nutrition; a long time ago it was so precious it was often used in place of money. In Osaka (where all the kelp was brought via the Sea of Japan) the level of humidity gets quite high in summer, fermenting the kelp and giving it a good flavor. The soft water of West Japan is also really good for konbu dashi. That's the reason konbu dashi culture really took root here, ya know.
*Osaka Manabu*
Staff member at "Cafe de Osaka." Loves Osaka more than anything.
For more "UMAMI" information in English:
【Umami Information Center】
http://www.umamiinfo.com/
【wikipedia】
http://en.wikipedia.org/wiki/Umami
【Location 3】
Marukame Katsuobushi Shop (in cooperation)
A small shop in the back of the Tenma Marketplace, selling katsuobshi (or dried bonito flakes), used for making dashi. A favorite of professional chefs. If you're lucky, you can see the bonito being shaved into flakes. 5 minutes from JR Tenma Station.
Osaka-fu, Osaka-shi, Kita-ku, Ikedacho 3-1
6:30am - 6:00pm
http://www.tenmaichiba.com/shop/1f/31/index.html
【Guest】
Mayu Tsujinami
Food coordinator, chef, non-drinker and goes under the office name Gekuya Shokudo. Working on various food-related activities like "Konawaku," a flour-cooking workshop, cooking for business trips, catering and reporting.