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A FOOD TRADITION

Kansai Cuisine

The cooking tradition of the Kansai region, associated with Kyoto, Osaka, Nara, Hyogo, Shiga, and Wakayama.

Dishes linked to this cuisine

37–41 of 41

Tanuki Udon

Tanuki udon is a hot bowl of wheat udon in seasoned Japanese broth topped with crisp tempura crumbs and usually green onion.

Tekkiri

Tekkiri is a Japanese hot pot of pufferfish simmered with kombu-based dashi, tofu, cabbage, and green onion and commonly served with ponzu sauce.

Udon Suki

Udon Suki is a Japanese hot-pot dish in which udon noodles, vegetables, and other ingredients are simmered in a dashi-based broth.

Yuba Cuisine

Yuba cuisine features delicate tofu skin in preparations that commonly use Japanese seasonings and broth, with textures ranging from tender to lightly fried.

Yudofu

A simple Japanese hot-pot dish in which tofu is gently heated in kombu-infused water and served with seasonings or dipping sauce.

Recorded associations · Not a complete inventory

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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.