When we learnt that we were headed to Osaka, we asked ourselves, “what must we eat?”
Because Osaka is affectionately known as the Kitchen of Japan, and the Osakans worship their washoku (Japanese cuisine) – the ones who prepare dedicate their lives to perfecting the dishes they lay out on the table; the ones who savour spend their time learning and understanding every history and style of the different kinds of washoku. It is almost like a religion for Japanese (and quite possibly people from all over the world) to live and breathe the art of washoku.
So when we say ‘eat’, it is in every way an artistic indulgence, one that has us completely enveloped in the soul of Japanese expressions. The chefs pay so much attention to every step of the preparation and presentation, and there are always rich histories behind every style of dining; ingredients used are very much based on seasons, and the style of cooking has their own stories to tell too.
All that intrigue to speak about, but for now, we will begin with kappo – the definition of Osaka’s culinary glory. Like how Kyoto has its kaiseki, Osaka takes pride in their cutting and cooking, hence making up the word ‘kappo’. But do not be intimidated by the language if you do not understand, because if any, it is really a very affectionate way of dining.
