There are various vegetables all year round that have passed the tough taste-test of Osaka. For example, shiitake mushrooms, Takenoko (bamboo shoots) and chestnuts from the mountains. Budrock roots, daikon radish, cabbage, onions, tomatoes and egg plants from the plains.

Sweet potato from sandy soil, aroid and lotus roots from swampy lands. And Osaka is one of the top producers of garland chrysanthemums. From the Kii-suidou channel to Seto Inlands is an area rich in seafood such as bonito, flounder, tuna, sea bream, shrimp, squid and octopus. Although transportation has improved and fresh products can be transported far away, nothing compares to freshness from close by. Recently they have started to reproduce "traditional Naniwa vegetables" that have been made for more than 100 years. Hope you have a chance to enjoy the ingredients especially made in Osaka.