Sushiblog-Sushiuniversity https://sushiuniversity.jp/sushiblog We are passionate about edomaesushi! Tue, 08 Jul 2025 01:24:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.3.5 What is Koku? https://sushiuniversity.jp/sushiblog/what-is-koku/ https://sushiuniversity.jp/sushiblog/what-is-koku/#respond Tue, 08 Jul 2025 01:24:27 +0000 https://sushiuniversity.jp/sushiblog/?p=6864 Koku is a comprehensive sensory experience derived from the combined stimuli of taste, aroma, and texture in food. It refers to a phenomenon characterized by the complexity of these stimuli, further enhanced by a sense of spatial expansion and lingering persistence. Just as taste is defined by the five basic categories of sweetness, saltiness, bitterness, sourness, and umami, Professor Toshihide Nishimura of Kagawa Nutrition University explains that koku can also be described through three fundamental elements: complexity, mouthfulness, and lingeringness. While these three terms are individually recognized internationally in relation to flavor, there is no direct English equivalent that fully captures the nuance of the Japanese concept of koku when … Continue reading What is Koku?

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A photo of stew
There are many secret ingredients in stew.

Koku is a comprehensive sensory experience derived from the combined stimuli of taste, aroma, and texture in food. It refers to a phenomenon characterized by the complexity of these stimuli, further enhanced by a sense of spatial expansion and lingering persistence.

Just as taste is defined by the five basic categories of sweetness, saltiness, bitterness, sourness, and umami, Professor Toshihide Nishimura of Kagawa Nutrition University explains that koku can also be described through three fundamental elements: complexity, mouthfulness, and lingeringness.

While these three terms are individually recognized internationally in relation to flavor, there is no direct English equivalent that fully captures the nuance of the Japanese concept of koku when these elements are combined.

The first element, complexity, can be objectively evaluated based on the diversity of chemical compounds present in a food. For instance, fermented foods like soy sauce and miso develop hundreds of additional compounds as they age—meaning a batch aged for two years will typically have much greater complexity than one aged for only one year. Similarly, foods that are cooked for extended periods, such as stews, tend to develop a more intricate flavor profile due to the formation of a wider range of substances, which enhances the sense of koku.

The second element, mouthfulness, is closely tied to retronasal aroma—the aroma that travels from the back of the throat into the nasal cavity during chewing and swallowing. Retronasal aroma plays a critical role in how we perceive flavor. This becomes particularly evident when we catch a cold: with nasal congestion impairing our sense of smell, foods suddenly seem flavorless. In fact, the olfactory system is considered more advanced than the gustatory system in distinguishing fine differences. For example, when chewing vinegared rice, the aromas of vinegar, kelp broth, and seaweed gradually rise through the back of the throat into the nasal passages. Aromatic molecules linger on the mucous membranes of the nasal cavity, allowing the brain to continue interpreting them as part of the overall taste experience.

The third element, lingeringness, is often enhanced by the presence of fat. Fat readily absorbs and retains aromatic compounds, allowing them to adhere to the mucous membranes of the tongue and nasal passages, thus prolonging the flavor experience. While we often describe fatty foods as “rich and flavorful,” it’s important to note that fat itself is tasteless and odorless. The perceived flavor comes from the wide range of compounds that dissolve into the fat during cooking, creating a complex and lasting impression.

However, not all taste and aroma compounds in food are present at concentrations high enough to be consciously perceived. Here, the concept of a threshold becomes crucial—the minimum concentration at which a compound can be detected by the senses. Many flavor and aroma molecules exist below this threshold. While they are not individually detectable, they interact synergistically with other components to subtly but significantly shape the overall flavor impression.

These undetectable compounds function like hidden flavors. Rather than asserting themselves directly, they enhance the definition of other flavors and contribute to a balanced and harmonious profile. In this sense, they can be considered koku-enhancing substances that strengthen the depth, complexity, and persistence of the taste experience.

For example, a small amount of yuzu peel added to miso soup, a pinch of salt concealed in a simmered dish, or the synergistic effect of glutamic acid and inosinic acid in kelp-based broth—all of these contribute not through obvious presence, but by shaping the overall flavor, expanding the taste on the palate, and enriching the lingering aftertaste we associate with koku.

Thus, koku is not simply a “rich flavor” but a nuanced sensory phenomenon created by the interplay of clearly perceptible and imperceptible flavor elements. It emerges from thoughtful ingredient selection, careful cooking techniques, controlled aging, and subtle enhancements such as “secret ingredients.” All these components work together to create a dish with true koku.

This is why koku is so difficult to translate directly into English. It is not just a taste, but a layered sensory experience with temporal and spatial dimensions, lying at the very heart of Japanese cuisine. Understanding koku provides valuable insight into the richness of Japanese culinary culture and the refined craftsmanship that brings its flavors to life.

Related contents:

What is a firm difference between sushi and western fish cuisine?

What is Kakushiaji?

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Okonomiyaki: Japan’s Beloved Savory Pancake – History, Variations, and Flavorful Secrets https://sushiuniversity.jp/sushiblog/okonomiyaki-japans-beloved-savory-pancake-history-variations-and-flavorful-secrets/ https://sushiuniversity.jp/sushiblog/okonomiyaki-japans-beloved-savory-pancake-history-variations-and-flavorful-secrets/#respond Mon, 30 Jun 2025 23:38:24 +0000 https://sushiuniversity.jp/sushiblog/?p=6789 Introduction: Among Japan’s rich tapestry of traditional foods, few dishes capture the nation’s culinary spirit quite like Okonomiyaki. Sometimes described as a “Japanese savory pancake,” Okonomiyaki is a comfort food rooted in local culture, creativity, and postwar resilience. Its name, meaning “cooked as you like,” reflects the dish’s defining characteristic—versatility. Whether served Kansai-style with ingredients mixed into a fluffy batter, or Hiroshima-style in layered form with noodles and cabbage, Okonomiyaki has earned its place as a favorite across Japan and beyond. This guide takes you on a journey through the origins of Okonomiyaki, its regional variations, what makes it so delicious, the diverse range of ingredients it welcomes, and how … Continue reading Okonomiyaki: Japan’s Beloved Savory Pancake – History, Variations, and Flavorful Secrets

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Introduction:
A photo of cooking okonimiyaki
It’s fun to watch them cooking okonomiyaki.

Among Japan’s rich tapestry of traditional foods, few dishes capture the nation’s culinary spirit quite like Okonomiyaki. Sometimes described as a “Japanese savory pancake,” Okonomiyaki is a comfort food rooted in local culture, creativity, and postwar resilience. Its name, meaning “cooked as you like,” reflects the dish’s defining characteristic—versatility. Whether served Kansai-style with ingredients mixed into a fluffy batter, or Hiroshima-style in layered form with noodles and cabbage, Okonomiyaki has earned its place as a favorite across Japan and beyond.

This guide takes you on a journey through the origins of Okonomiyaki, its regional variations, what makes it so delicious, the diverse range of ingredients it welcomes, and how to prepare it yourself. Whether you’re a curious traveler, a passionate foodie, or someone seeking to recreate a taste of Japan at home, this deep dive into Okonomiyaki offers the perfect starting point.

 

1. The History and Evolution of Okonomiyaki

An Unrecorded Beginning

Surprisingly, the term “okonomiyaki” has only come into common use in recent years. In fact, there are still some dictionaries that do not include it. There are no clear historical records identifying its origin, the person who coined the term, or exactly when it was first made. However, it is certain that foods resembling today’s okonomiyaki existed in various regions of Japan from long ago.

 

Roots: “Funo-yaki” in the Edo Period

One commonly cited predecessor of okonomiyaki is funo-yaki, which dates back to the Edo period. It was even used by tea master Sen no Rikyū as a tea sweet. Made by mixing coarsely ground wheat flour with water and grilling it on a hot plate, its appearance was said to resemble modern crepes. During the mid-Edo period, funo-yaki (麩の焼) became commercialized under the name sukesō-yaki (助惣焼き), and it was enjoyed as a sweet filled with miso or sweet bean paste. It later evolved into kintsuba, a traditional Japanese confection.

However, it is important to note that funo-yaki was still a confection, and followed a different lineage from okonomiyaki, which is a savory, grilled main dish.

 

Regional Genealogies: Tokyo, Osaka, and Hiroshima

 

Tokyo Lineage: Moji-yaki → Monjayaki → Dondon-yaki → Okonomiyaki

In Tokyo, the roots can be traced back to moji-yaki (文字焼き) in the late Edo period. During the Meiji era, monjayaki (もんじゃ焼き) emerged—a dish where flour mixed with water and ingredients was grilled on a hot plate. It became popular among children, who often made it themselves at candy shops.

In the early Showa period, a more filling version called dondon-yaki (どんどん焼) appeared at food stalls. This version involved placing ingredients between layers of batter, grilling both sides, and wrapping it in newspaper. It resembled the layered style now seen in Hiroshima-style okonomiyaki. After WWII, dondon-yaki transitioned from a street snack to a dish eaten inside restaurants, and eventually came to be known as okonomiyaki.

 

Osaka Lineage: Issen Yoshoku → Okonomiyaki

In Osaka, a light snack called issen yoshoku (一銭洋食) gained popularity among the general public in the early Showa era. This simple “mixed-grill” style dish consisted of flour batter with cabbage and pickled ginger, grilled and topped with Worcestershire sauce. It was often sold at candy shops or stalls, especially to children.

After the war, in response to food shortages, ingredients like meat, eggs, and seafood were added to make the dish more substantial. The term okonomiyaki became established, referring to the customizable nature of the dish, and it gradually evolved into a home-cooked meal and restaurant specialty.

 

Hiroshima Lineage: Issen Yoshoku → Niku-tama-soba → Hiroshima-style Okonomiyaki

In Hiroshima, the origin was also issen yoshoku (一銭洋食). Before and after the war, vendors and candy shops began preparing thin pancakes made from flour batter, then layering on cabbage, bean sprouts, tempura crumbs, and more before grilling. Eventually, stir-fried noodles were added inside, and the dish came to be known as niku-tama-soba (meat, egg, and noodles).

From the 1950s onward, a standardized method emerged where an egg was added to complete the dish. This became the foundation of modern Hiroshima-style okonomiyaki (広島風お好み焼き). A defining feature is the layered grilling technique, where ingredients are stacked rather than mixed. This method requires skilled use of long metal spatulas and is often considered a culinary art form locally.

In Hiroshima, unlike other regions, it is more common to eat okonomiyaki at specialty restaurants rather than make it at home, and the dish has become a major tourist attraction.

 

Modernization and Nationwide Spread

After World War II, due to rice shortages, wheat flour supplied by the U.S. became a valuable substitute staple. Okonomiyaki, which made efficient use of flour, spread rapidly across Japan. Each region developed its own unique style, and the dish became a beloved home-cooked meal throughout the country.

In the 1970s and 80s, the widespread use of household electric griddles made okonomiyaki popular as a fun, family-style meal prepared and eaten together at the table. The distinctions between Kansai-style (mixed) and Hiroshima-style (layered) okonomiyaki also became widely recognized.

 

Contemporary Okonomiyaki: Diversity and Global Reach

Since the beginning of the 21st century, okonomiyaki has undergone further diversification. Gourmet versions featuring ingredients like beef tendon, cheese, and spicy cod roe (mentaiko) have emerged, as have regional variants like negiyaki and modern-yaki. Additionally, menus now increasingly cater to dietary restrictions, including vegan and gluten-free options, making the dish more accessible to health-conscious and religious diners alike.

Experiential okonomiyaki restaurants catering to foreign tourists have also grown in number, with the interactive, grill-it-yourself nature of the dish now considered a cultural attraction. Moreover, overseas establishments dedicated to OKONOMIYAKI are on the rise, further establishing it as a recognized part of Japanese cuisine worldwide.

 

2. Types of Okonomiyaki

There are two major regional styles of Okonomiyaki in Japan, each with its own unique approach and flavor profile: Kansai-style (also known as Osaka-style) and Hiroshima-style.

2-1 Kansai-style Okonomiyaki (関西風お好み焼)

A photo of Kansai-style Okonomiyaki
The appearance of Kansai-style Okonomiyaki

Kansai-style Okonomiyaki is perhaps the most well-known throughout Japan. In this style, the ingredients—including flour, cabbage, eggs, pork, seafood, and other desired additions—are mixed together into a batter, much like preparing a savory pancake. This mixture is then cooked on a hot griddle until both sides are golden brown and the center is soft and flavorful. The result is a fluffy, cohesive dish that’s typically topped with Okonomi sauce, mayonnaise, dried bonito flakes, and aonori (seaweed flakes). Regional variations of Kansai-style include “modan-yaki,” which adds a layer of noodles, and “negi-yaki,” which substitutes green onions for cabbage and is often enjoyed with soy sauce instead of the usual sweet-savory sauce.

2-2 Hiroshima-style Okonomiyaki (広島風お好み焼き)

A photo of hiroshima style okonomiyaki
The appearance of hiroshima style okonomiyaki

Hiroshima-style Okonomiyaki, on the other hand, takes a more layered approach. Rather than mixing the ingredients together, each component is stacked in a specific order: a thin crepe-like batter is laid down first, followed by a generous helping of finely shredded cabbage, bean sprouts, pork slices, and stir-fried noodles, often yakisoba. A fried egg is typically added on top before the dish is flipped and finished on the griddle. The final product is heartier and taller than its Kansai counterpart, offering a more complex texture in each bite.

 

Beyond these two main styles, there are countless local variations that reflect regional tastes and available ingredients. For example, in Fuchu, ground pork is used instead of pork belly, resulting in a crispier texture. In Shobara, rice replaces noodles, and the dish is eaten with ponzu rather than sauce. In Mihara, chicken giblets are a featured ingredient, and in other areas, versions include local delicacies such as squid tempura, sake lees, or spicy noodles. Each variation is a testament to the dish’s adaptability and deep roots in local food culture.

2-3 Onomichiyaki (尾道焼き)

It is made by layering bonito flakes, cabbage, Chinese noodles, squid tempura, salt and pepper-fried gizzard, beef fat, red ginger, pork, and other ingredients, then baking them. The sauce is less sweet than Hiroshima-style okonomiyaki and tends to be less viscous.

2-4 Kakioko (カキオコ)

A photo of Kakioko
The appearance of Kakioko

It is made by mixing shredded cabbage with a creamy batter, spreading it on a hot griddle, and cooking it until it is golden brown. Fresh oysters are added and cooked slowly until they are done, resulting in a crispy exterior and a soft interior.

2-5 Mametendamayaki (豆天玉焼)

A photo of Mametendamayaki
The appearance of Mametendamayaki

Starting with Tokushima ramen, followed by udon, and then okonomiyaki. In fact, Tokushima is a city that rivals Osaka in terms of flour-based cuisine. Okonomiyaki made by mixing sweetly simmered red kidney beans into the batter and then grilling it. This is a local specialty that has been enjoyed in Tokushima for centuries, known as “Mameten tama.” In addition to red kidney beans, the batter includes eggs and tempura made from Tokushima’s unique small shrimp. The chewy dough, the comforting sweetness of the red kidney beans, and the sweet-and-spicy okonomiyaki sauce create a delightful contrast of textures and flavors.

2-6 Monjayaki (月島もんじゃ)

A photo of Monjayaki
The appearance of Monjayaki

Tukishima Monjayaki is often considered a type of okonomiyaki, but due to differences in how it is made and eaten, it can be considered a separate dish from okonomiyaki.The most notable feature is the large amount of water used to dissolve the flour, and the fact that seasonings such as sauce are mixed into the ingredients before cooking. In terms of eating style, it is characterized by cutting the dish into bite-sized pieces and pressing them onto a hot iron plate with a small spatula before cooking. This results in a crispy exterior and a fluffy interior, making it a popular dish enjoyed by many people.

 

3. What Makes Okonomiyaki Delicious

The appeal of Okonomiyaki lies in its unique harmony of textures, flavors, and the sensory experience it delivers, both in preparation and consumption. It’s not just food; it’s a cultural experience rooted in warmth, sharing, and creativity.

First and foremost, the texture contrast is one of Okonomiyaki’s defining features. The crispy, caramelized surface of the pancake—achieved by searing it on a hot teppan (iron griddle)—gives way to a soft, moist, and fluffy interior, often studded with tender cabbage, savory meat, and chewy bits like squid or noodles. This contrast of crisp and soft, light and rich, makes every bite exciting and satisfying.

Flavor-wise, Okonomiyaki is a celebration of umami, the deeply savory fifth taste so beloved in Japanese cuisine. The base ingredients like dashi-flavored batter, pork, and seafood already provide rich depth. When topped with Okonomi sauce—a sweet and tangy condiment similar to Worcestershire sauce but thicker and more complex—it creates a luscious glaze that balances sweetness, saltiness, and spice. Add to that a drizzle of creamy Japanese mayonnaise, the umami-packed flakes of katsuobushi (dried bonito), and the aromatic aonori seaweed powder, and you get layers of flavor that linger and evolve with each bite.

Another source of delight is the interactive nature of the dish. In many restaurants, especially in Osaka or Hiroshima, customers cook the dish themselves on built-in griddles at their table. This communal aspect of flipping, topping, and sharing Okonomiyaki turns the meal into a fun, collaborative event—perfect for family gatherings, friendly get-togethers, or casual dates. Watching bonito flakes dance from the heat or hearing the sizzle of the batter hitting the griddle is an experience that engages all five senses.

Moreover, the versatility of the dish means it can be endlessly adapted. Whether you prefer it meaty and hearty, light and vegetarian, spicy, cheesy, or even with unconventional toppings like pesto or kimchi, Okonomiyaki welcomes your preferences. It’s comfort food that still allows for personal expression.

Finally, there’s an element of nostalgia for many Japanese people. For those who grew up eating Okonomiyaki at home or on festival days, its flavors are deeply connected with family, childhood, and tradition. For travelers and food lovers from abroad, it offers a uniquely satisfying entry point into Japanese culinary culture—familiar in form, yet completely original in taste.

In short, what makes Okonomiyaki delicious isn’t just the ingredients, but the way they come together to create a multi-sensory, customizable, and deeply comforting experience.

 

4. Ingredients in Okonomiyaki

Key ingredients typically include:

Flour: Energy-rich and combined with eggs to make the batter.

Cabbage: Provides sweetness, crunch, and Vitamin C.

Pork: Supplies protein and essential amino acids.

Eggs: Nutrient-dense and protein-rich.

Tempura scraps (tenkasu): Add texture and umami.

Green onions, bean sprouts, fish flakes: Offer nutritional and flavor boosts.

Noodles (Hiroshima style only): Yakisoba or udon.

Red pickled ginger: Adds tang and supports digestion.

Okonomi sauce: Sweet-savory and thicker than Worcestershire sauce.

Mayonnaise: Adds creaminess; common in Kansai style.

 

5. How to Make Okonomiyaki

Kansai-Style (Mixed Style):

① Create a batter by mixing flour, dashi (stock), and eggs.

② Add shredded cabbage, meat or seafood, and other desired ingredients.

③ Pour onto a hot greased pan or griddle and shape it into a circle.

④ Grill both sides until golden and cooked through.

⑤ Top with sauce, mayonnaise, seaweed, and bonito flakes.

 

Hiroshima-Style (Layered Style):

① Spread a thin crepe-like batter on the griddle.

② Layer with shredded cabbage, bean sprouts, pork, and yakisoba.

③ Place another crepe and crack an egg on top.

④ Flip the entire stack to cook evenly.

⑤ Finish with sauce, aonori, and (optionally) mayonnaise.

 

6. Recommended okonomiyaki restaurant

6-1 Hōzenji Sanpei (法善寺三平)

Address: 1-7-10 Dotonbori, Chuo-ku, Osaka-shi, Osaka

Access: 5-minute walk from Exit 14 or 15 of Namba Station on the Osaka Metro Midosuji LinePhone number: 06-6211-0399

Phone number: +81-6-6211-0399

Closed: Tuesdays (except national holidays)

Business Hours:

5:00 PM to 11:00 PM (Last order at 10:00 PM, last drink order at 10:30 PM)

※On weekends and holidays, lunch service is available from 11:30 AM to 3:30 PM (last order at 2:45 PM)

Budget: 2,000–3,000 yen

 

6-2 Tsuruhashi Fugetsu Main Store (鶴橋風月本店)

Address: 2-18 Shimoajihara-cho, Tennoji-ku, Osaka-shi, Osaka

Access: Subway Sen-Nichimae Line, Tsuruhashi Station, 1-minute walk

Kintetsu Osaka Line, Tsuruhashi Station, 1-minute walk

Phone Number: +81-6-6771-7938

Closed: Only on New Year’s Day

Business Hours:

【Mon-Fri】11:30 AM – 9:30 PM

【Sat, Sun, Holidays】11:00 AM – 10:00 PM

Budget: [Lunch] 1,000–2,000 yen [Dinner] 2,000–3,000 yen

 

Conclusion:

Okonomiyaki is more than just a meal—it’s a reflection of Japan’s regional diversity, cultural resilience, and culinary creativity. From its ancient roots and wartime reinvention to its evolution into a modern-day comfort food, Okonomiyaki continues to bring people together around the sizzling warmth of the teppan grill. Whether in the mixed Kansai style or the layered Hiroshima style, the dish offers an endless variety of ingredients, textures, and flavors, all tailored to personal preference—true to its name, “as you like it.” Its balance of crispness and softness, umami-rich toppings, and customizable nature make it a dish that resonates across generations and cultures. As you explore or prepare Okonomiyaki, you’re not just enjoying a delicious Japanese classic—you’re taking part in a shared tradition built on ingenuity, community, and joy.

Related contents:

What is Takoyaki?

 

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What are the difference between Tarako and Mentaiko? https://sushiuniversity.jp/sushiblog/what-are-the-difference-between-tarako-and-mentaiko/ https://sushiuniversity.jp/sushiblog/what-are-the-difference-between-tarako-and-mentaiko/#respond Mon, 30 Jun 2025 02:08:11 +0000 https://sushiuniversity.jp/sushiblog/?p=6798 The Difference Between Tarako and Mentaiko Let’s begin by looking at the meaning of the word tarako. In Japanese, tara means cod, and ko usually means “child.” However, in this context, ko refers not to children but to eggs (specifically, ovaries). This usage is common with other fish roe as well. For example, tobiko refers to flying fish roe, kazunoko to herring roe, and sujiko to salmon roe. So, tarako literally means cod roe. This can be a bit confusing, because in Japan, tara typically refers to madara (Pacific cod). In Japanese, common or representative species of fish are often given the prefix ma, such as maiwashi (Japanese sardine) or … Continue reading What are the difference between Tarako and Mentaiko?

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The Difference Between Tarako and Mentaiko
A photo of Tarako
The appearance of Tarako

Let’s begin by looking at the meaning of the word tarako. In Japanese, tara means cod, and ko usually means “child.” However, in this context, ko refers not to children but to eggs (specifically, ovaries). This usage is common with other fish roe as well. For example, tobiko refers to flying fish roe, kazunoko to herring roe, and sujiko to salmon roe. So, tarako literally means cod roe.

This can be a bit confusing, because in Japan, tara typically refers to madara (Pacific cod). In Japanese, common or representative species of fish are often given the prefix ma, such as maiwashi (Japanese sardine) or masaba (chub mackerel). Therefore, one might assume that tarako comes from the ovaries of madara, but that’s not actually the case.

In reality, tarako is made not from the ovaries of madara (Pacific cod), but from sukesodara (Alaska pollock). These ovaries are salted and preserved, and the resulting product is called tarako or shio-tarako (salted cod roe).

Tarako became widely consumed in Japan in the late Meiji era, when poor catches of madara led to the harvesting of sukesodara as an alternative. The ovaries of this fish were salted and eaten, marking the beginning of tarako as we know it today.

Most tarako available in supermarkets today is made from ovaries of sukesodara caught in Alaskan or Russian waters. The roe is harvested onboard and flash-frozen, then processed into tarako in Japan. Typically, these are colored to a bright reddish-orange to enhance their appearance. Recently, non-colored varieties have become more common, although many of them still undergo decolorization or color adjustment processing.

In the seafood market, the ovaries of madara are sometimes called madarako, and those of sukesodara are called sukeko, to help avoid confusion. However, sukeko is generally 5 to 10 times more expensive than madarako, so it’s rarely mistaken.

Why, then, is sukesodara used instead of the more affordable madara?

There are several reasons. First, madara ovaries are covered with a dark membrane, which makes them look unappetizing when processed. Additionally, they are quite large, which makes it harder for seasonings to penetrate and more difficult to store and handle.

A photo of Mentaiko
The appearance of Mentaiko

Now let’s take a look at the term mentaiko. In Korea, sukesodara is called myeongtae (명태), and it is said that Japan adopted the name mentaiko to mean “the child of myeongtae” — in other words, Alaska pollock roe.

Mentaiko refers to sukesodara ovaries that have been marinated in a spicy seasoning blend that usually includes chili peppers. In Japan, this is known as karashi mentaiko (spicy mentaiko). According to official labeling standards, only products made from sukesodara ovaries can be labeled as karashi mentaiko. Using roe from other fish would be a violation of fair competition regulations.

It’s worth noting that in eastern Japan (Kanto and northward), karashi mentaiko is commonly abbreviated simply as mentaiko. In contrast, in western Japan (Kansai and beyond), people often refer to tarako as mentaiko, which can lead to some confusion due to regional differences in usage.

Summary

Tarako is made by salting the ovaries of Alaska pollock (sukesodara).Mentaiko, on the other hand, refers to tarako that has been seasoned with chili-based marinades — in other words, spicy karashi mentaiko.So, rather than tarako and mentaiko being entirely different things, it is more accurate to say:Tarako ≠ Mentaiko, but Mentaiko = Spicy Tarako (Karashi Mentaiko).

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What is the difference between eel sauce and conger eel nitsume? https://sushiuniversity.jp/sushiblog/what-is-the-difference-between-eel-sauce-and-conger-eel-nitsume/ https://sushiuniversity.jp/sushiblog/what-is-the-difference-between-eel-sauce-and-conger-eel-nitsume/#respond Fri, 20 Jun 2025 08:34:31 +0000 https://sushiuniversity.jp/sushiblog/?p=6777 In Japanese culinary terms, “nitsumeru” (verb) refers to the process of reducing the liquid content of a sauce containing seasonings by boiling off the moisture, thereby concentrating the flavor and increasing its thickness. Both “eel sauce” and “conger eel nitsume” are sauces made by reducing the liquid content through boiling. First, you need to understand the difference between eel and conger eel. In Japanese, the word “unagi” generally refers to a freshwater eel. The scientific name is Anguilla japonica Temminck & Schlegel, 1846. On the other hand, the word “anago” generally refers to the conger eel. Its scientific name is Conger myriaster (Brevoort, 1856). While both eel sauce and conger … Continue reading What is the difference between eel sauce and conger eel nitsume?

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A photo of anago nigiri sushi
Besides anago, nitsume is brushed onto sushi toppings that have been simmered in a flavorful liquid, like shako and hamaguri.

In Japanese culinary terms, “nitsumeru” (verb) refers to the process of reducing the liquid content of a sauce containing seasonings by boiling off the moisture, thereby concentrating the flavor and increasing its thickness. Both “eel sauce” and “conger eel nitsume” are sauces made by reducing the liquid content through boiling.

First, you need to understand the difference between eel and conger eel.
In Japanese, the word “unagi” generally refers to a freshwater eel. The scientific name is Anguilla japonica Temminck & Schlegel, 1846. On the other hand, the word “anago” generally refers to the conger eel. Its scientific name is Conger myriaster (Brevoort, 1856).

While both eel sauce and conger eel nitsume are made by reducing liquid through boiling (the process known as nitsumeru), only the latter is traditionally referred to as “nitsume” in sushi restaurants.

So, what is the fundamental difference between them?
Eel sauce (known as unagi sauce or unagi no tare) is a rich, sweet soy sauce-based sauce that is ideal as a dip or drizzling sauce. It does not actually contain any eel ingredients, but it is a sweet, sticky sauce that is perfect as a topping for sushi rolls and other dishes.

“Eel sauce” can refer broadly to both mass-produced sauces and artisan sauces made by eel restaurants. The basic method for making eel sauce is to mix mirin and soy sauce and heat it. Various ingredients such as sake, sugar, tamari soy sauce, water amber, honey, dashi, and potato starch (commercial products often contain thickening agents) are added to create a unique flavor.

Incidentally, most traditional eel restaurants make their eel sauce using only high-quality mirin and soy sauce. This gives the eel a beautiful glaze and subtle sweetness when grilled, as well as a clean aftertaste, which is why it is considered a craftsmanship.

When making kabayaki, the process of applying eel sauce is repeated multiple times. The components of the eel sauce combine with the umami of the eel to create a deeper, more complex flavor. In addition, applying the sauce and grilling it causes chemical reactions such as the Maillard reaction and caramelization, which further enhance the appetizing flavor.

While you can easily buy eel sauce at the market, it’s incredibly easy and tasty to make at home. Eel sauce can be used as a seasoning for other dishes if there is any left over, but it is primarily a sauce specifically made for making kabayaki. By the way, kabayaki is a fish dish where the long-bodied fish is filleted, the central bone removed, skewered, grilled, and then coated with a thick sauce before being grilled again. In Japan, when people say “kabayaki,” they are usually referring to “unagi kabayaki.” Other ingredients used include hamo and anago.

Nitsume is brushed onto nigiri sushi made with anago, shako, shellfish, and other toppings. In sushi restaurants, it is often abbreviated as “tsume.” There are several methods for making nitsume, including reducing the cooking liquid from simmered conger eel, or simmering the head and bones of conger eel to extract the broth, then adding seasonings and reducing it further. In other words, nitsume contains components of conger eel.

Compared to anago, unagi is more flavorful, fatter, and meatier. Moreover, unagi is considered a higher-quality delicacy in Japan and is therefore more expensive. In terms of taste, unagi has a richer, more intense umami flavor. The common opinion is that anago, because of its lighter taste, harmonises better with soured sushi rice and is therefore the preferred choice for making nigiri sushi.

As a side note, while nigiri sushi with eel is common in the Kansai region, eel is not used as a sushi topping in Edomae sushi. Therefore, Edomae sushi restaurants do not serve unagi nitsume.

In summary, unagi (eel) sauce is made by eel restaurants, while anago (conger eel) nitsume is made by sushi restaurants. Eel sauce does not contain eel components, while conger eel nitsume contains conger eel components.

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What is Sujime? https://sushiuniversity.jp/sushiblog/what-is-sujime/ https://sushiuniversity.jp/sushiblog/what-is-sujime/#respond Thu, 12 Jun 2025 06:42:14 +0000 https://sushiuniversity.jp/sushiblog/?p=6661 Sujime (酢締め) is a traditional preparation method in which fish is first salted to draw out moisture (Shiojime) and then lightly marinated in vinegar. It is widely used as a sushi topping. However, the techniques used for Sujime today differ significantly from those of the Edo period. Differences include the amount of time the fish is left with salt and the duration it is soaked in vinegar. Until around the 1980s, it was common practice to soak fish such as mackerel and horse mackerel in vinegar for an extended period. In modern times, thanks to advanced refrigeration technology, fish such as horse mackerel (aji) can now be eaten raw without … Continue reading What is Sujime?

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A photo of sujime
The fish is marinated in vinegar.

Sujime (酢締め) is a traditional preparation method in which fish is first salted to draw out moisture (Shiojime) and then lightly marinated in vinegar. It is widely used as a sushi topping.

However, the techniques used for Sujime today differ significantly from those of the Edo period. Differences include the amount of time the fish is left with salt and the duration it is soaked in vinegar. Until around the 1980s, it was common practice to soak fish such as mackerel and horse mackerel in vinegar for an extended period. In modern times, thanks to advanced refrigeration technology, fish such as horse mackerel (aji) can now be eaten raw without concern. As a result, the time the fish is salted has been shortened to just a few minutes. Once moisture begins to appear on the surface, it is carefully rinsed off with water. Rather than soaking in vinegar, the fish is quickly dipped, more like a gentle rinse. The goal is to retain the natural flavor of the fish, requiring a delicate and refined touch.

Fish suitable for Sujime are those with a robust umami flavor and a distinctive aroma that can stand up to the acidity of vinegar. Typical examples include blue-backed fish like mackerel, Spanish mackerel, sardines, and gizzard shad. Depending on the case, white-fleshed fish such as barracuda, red seabream, and filefish may also be prepared as Sujime.

There are three main reasons why Sujime is used in sushi restaurants.

The first is preservation. Vinegar has strong antibacterial properties, and before the advent of refrigeration, Sujime was a way to prevent spoilage and extend the shelf life of fish. Vinegar kills bacteria on the surface of the fish, helping to keep it hygienic. Even today, in sushi where raw consumption is the norm, Sujime remains valuable for enhancing food safety.

Second, Sujime plays a key role in reducing unpleasant odors and refining flavor. Blue-backed fish are rich in fat, particularly unsaturated fatty acids found between the skin and flesh. These fats are prone to oxidation, which can cause a strong fishy smell. Additionally, the flesh of fish contains trimethylamine oxide, a naturally odorless compound that, over time and through bacterial action, turns into trimethylamine, which has a strong odor. Eventually, ammonia is also produced, intensifying the smell. Since Trimethylamine is alkaline, treating the fish with acidic vinegar neutralizes it, effectively reducing odor. A quick dip in vinegar removes unwanted smells and balances the umami and acidity, resulting in a more refined taste.

A photo of sujime kohada
The vinegar causes the proteins in the fish to denature.

Finally, Sujime enhances both the flavor and texture of the fish.
When vinegar is added to fish, the proteins are denatured. The pH of fresh raw fish is around 6, but when it is into vinegar and the pH becomes more acidic. The gaps between the myofibrils decrease because of vinegar, tightening the flesh. This creates a texture and mouthfeel distinct from raw fish.

As the pH continues to drop below 4, the myofibril protein starts to dissolve in the acid, so the flesh becomes soft and mushy. But if the fish is salted and tightened before putting it in vinegar, the myofibrils do not dissolve and remain intact, so the flesh continues to tighten. This is why vinegared- marinated fish looks white.

Furthermore, the acidity of vinegar stimulates the taste buds on the tongue, creating a synergistic effect that brings out sweetness and umami. Even with a short vinegar marinade, a mature aroma and depth are added, giving blue-backed fish such as kohada and mackerel a deep, “mature flavor.”

Sujime is not merely a preservation technique; it is a skilled process that brings out the best qualities of the fish. It is one of the key steps in refining the sushi experience to perfection.

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What is Namero? https://sushiuniversity.jp/sushiblog/what-is-namero/ https://sushiuniversity.jp/sushiblog/what-is-namero/#respond Mon, 09 Jun 2025 01:42:13 +0000 https://sushiuniversity.jp/sushiblog/?p=6588 Namero: A Fisherman’s Delicacy from Chiba Introduction Namero (なめろう) is a traditional local dish from the coastal areas of the Bōsō Peninsula in Chiba Prefecture, which faces the Pacific Ocean. This region has long been blessed with an abundance of fresh seafood, especially horse mackerel (aji), available year-round. Originating as a fisherman’s meal, namero was devised to be easily prepared on the unsteady decks of fishing boats, making the most of freshly caught fish. Main Ingredients and Preparation The basic recipe involves finely chopping horse mackerel together with miso, green onions, ginger, and sometimes shiso leaves, then mincing everything together until it becomes sticky and paste-like. While horse mackerel is … Continue reading What is Namero?

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Namero: A Fisherman’s Delicacy from Chiba

A photo of Namero
The appearance of Namero

Introduction

Namero (なめろう) is a traditional local dish from the coastal areas of the Bōsō Peninsula in Chiba Prefecture, which faces the Pacific Ocean.
This region has long been blessed with an abundance of fresh seafood, especially horse mackerel (aji), available year-round.
Originating as a fisherman’s meal, namero was devised to be easily prepared on the unsteady decks of fishing boats, making the most of freshly caught fish.

Main Ingredients and Preparation

The basic recipe involves finely chopping horse mackerel together with miso, green onions, ginger, and sometimes shiso leaves,
then mincing everything together until it becomes sticky and paste-like.
While horse mackerel is commonly used, other blue-backed fish such as sardines, pacific saury, flying fish, yellowtail, and even squid or bonito
are also popular depending on the season and locality.

The use of miso instead of soy sauce has a practical origin—it’s less likely to spill on a rocking boat.
The miso also helps neutralize the strong aroma of oily fish, enhancing only their natural umami flavors.
It is said the name “namero” comes from the phrase “so delicious you’ll want to lick the plate clean.”
Another theory is that the sticky texture makes it hard to scrape off the plate, so you’d have to “lick” it off to finish it.

Misconceptions and Variations

Namero is sometimes confused with “tataki (タタキ),” another chopped fish dish, but they are quite different.
Tataki is usually lightly chopped and often uses soy sauce and vinegar, whereas namero is more thoroughly minced and flavored with miso,
creating a smoother and more cohesive texture.

Over time, regional variations and creative adaptations of namero have emerged.
One notable example is sanga-yaki (山家焼き), a grilled version of namero.
Legend has it that fishermen used to pack leftover namero into abalone shells and grill it in mountain huts while working inland—hence the name “sanga,” meaning “mountain house.”

Another beloved version is mago-cha (まご茶) (literally, ‘grandchild tea’), a rustic ochazuke-style dish where namero is placed on hot rice and doused with warm dashi broth.
The name has two possible origins: one being that the dish could be eaten quickly without hesitation (“mago-mago” meaning to fumble),
and the other being that it’s so tasty you’d want to share it with your grandchildren.
The addition of dashi slightly cooks the fish, offering a delightful change in texture and flavor.

Conclusion

Namero is a dish that truly captures the culinary heritage of coastal Chiba, transforming simple, fresh fish into a flavorful and nutritious meal.
With its wide adaptability, regional roots, and deep umami taste, it continues to charm both locals and visitors alike.
Today, it is served as a tsumami (appetizer) in izakayas and sushi restaurants.
Whether enjoyed raw, grilled, or as a comforting bowl of ochazuke, namero remains a timeless symbol of Japan’s rich seafood culture.

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What is Arai? https://sushiuniversity.jp/sushiblog/what-is-arai/ https://sushiuniversity.jp/sushiblog/what-is-arai/#comments Fri, 06 Jun 2025 23:46:49 +0000 https://sushiuniversity.jp/sushiblog/?p=6574 Arai is a traditional Japanese sashimi technique in which raw seafood is rinsed in cold or ice water. Also known as “洗鱠” or “洗魚”, this method is especially popular during the summer months for its refreshing taste and texture. How Arai Is Prepared In this technique, thinly sliced or shredded fish is placed in a strainer set over a bowl of ice water and washed until the flesh firms and warps. Some chefs also use running water for the rinsing process. The purpose of this rapid chilling is to stimulate the muscle fibers, causing them to contract and tighten, resulting in a firmer texture and improved mouthfeel. Benefits of the … Continue reading What is Arai?

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A photo of Koi arai
The appearance of Koi arai

Arai is a traditional Japanese sashimi technique in which raw seafood is rinsed in cold or ice water. Also known as “洗鱠” or “洗魚”, this method is especially popular during the summer months for its refreshing taste and texture.

How Arai Is Prepared

In this technique, thinly sliced or shredded fish is placed in a strainer set over a bowl of ice water and washed until the flesh firms and warps. Some chefs also use running water for the rinsing process. The purpose of this rapid chilling is to stimulate the muscle fibers, causing them to contract and tighten, resulting in a firmer texture and improved mouthfeel.

Benefits of the Arai Method

Washing the fish removes surface proteins and lipids, effectively reducing unwanted odors—often caused by the oxidation of fats—and producing a cleaner, lighter taste. Arai is especially well-suited for seafood that has a strong aroma, high fat content, or soft flesh.

Common Seafood Used in Arai

  • Freshwater fish: Carp (koi) is the most well-known example.
  • Shrimp: Live kuruma shrimp are sometimes rinsed instead of served raw, offering a firmer texture than odorigui (live sashimi).
  • Saltwater fish: Japanese sea bass (suzuki), black sea bream (kurodai), and redspotted grouper (akou or kijihata) are commonly prepared as arai to remove their pungent coastal aroma (known as iso-kusasa).

Historical Context

During Japan’s period of rapid economic growth in the postwar Showa era, marine pollution led to concerns about fish having a “petroleum-like” odor. Suzuki was especially affected and often prepared as arai to mask the smell. This historical context helped establish Suzuki no Arai as a quintessential seasonal summer dish in Japanese cuisine.

Freshness Is Essential

Fish used for arai must be extremely fresh and ideally still alive at the time of preparation. After death, fish rapidly lose ATP (adenosine triphosphate), the energy molecule responsible for muscle contraction. Once ATP is depleted, rinsing in cold water no longer causes the muscle fibers to contract, rendering the technique ineffective. The act of washing forcibly removes ATP and induces contraction, resulting in a firmer texture.

A Seasonal Delicacy

The brief rinsing also helps wash away surface fat, balancing the richness of fatty fish and resulting in a crisp, clean flavor. This quality makes arai not only a method of preparation but also an expression of culinary seasonality and refinement, offering a moment of cool relief during Japan’s hot summer months.

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What is Tataki? https://sushiuniversity.jp/sushiblog/what-is-tataki/ https://sushiuniversity.jp/sushiblog/what-is-tataki/#comments Fri, 06 Jun 2025 03:57:20 +0000 https://sushiuniversity.jp/sushiblog/?p=6566 What is “Katsuo no Tataki”? Tataki refers to a Japanese cooking method or the dish itself. Among its many variations, Katsuo no Tataki (seared bonito) is by far the most well-known. While the term tataki is also used for dishes made with other ingredients—like meat or vegetables—the preparation method and meaning can vary slightly depending on the context. A Specialty of Kochi Prefecture Katsuo (bonito), the official fish of Kochi Prefecture, is a beloved local staple. The origin of Katsuo no Tataki is said to lie in the humble meals eaten by fishermen aboard their boats. In times before refrigeration, they developed this method to make slightly aged bonito palatable. … Continue reading What is Tataki?

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What is “Katsuo no Tataki”?

Tataki refers to a Japanese cooking method or the dish itself. Among its many variations, Katsuo no Tataki (seared bonito) is by far the most well-known. While the term tataki is also used for dishes made with other ingredients—like meat or vegetables—the preparation method and meaning can vary slightly depending on the context.

A photo of katsuo tataki
The appearance of Katsuo tataki

A Specialty of Kochi Prefecture

Katsuo (bonito), the official fish of Kochi Prefecture, is a beloved local staple. The origin of Katsuo no Tataki is said to lie in the humble meals eaten by fishermen aboard their boats. In times before refrigeration, they developed this method to make slightly aged bonito palatable. Lightly searing the fish helped reduce its fishy odor and enhanced its flavor.

Today, tataki has become a regional specialty. In Kochi, it’s not limited to bonito—local versions include moray eel, meats, shiitake mushrooms, pumpkin, and eggplant, all prepared in a similar style.

How It’s Made—and Why It’s So Good

The key to Katsuo no Tataki lies in its bold yet balanced preparation. Fresh bonito is scaled and filleted into five pieces, then quickly seared on the outside—traditionally over a strong flame fueled by straw. This high-heat method chars the skin, adding a smoky aroma, while keeping the inside rare and tender, like sashimi. After searing, the fish is rapidly cooled in ice water to stop the cooking and firm up the texture.

It’s then sliced and served generously topped with aromatic condiments like green onions, grated ginger, or shiso leaves. Ponzu, a citrus-based soy sauce, is often poured over the top. The contrast between the crisp, smoky exterior and the soft, raw interior creates a mouthwatering harmony of flavors and textures.

“Shio Tataki”: A Kochi Original

A photo of Shio tataki
The appearance of shio tataki

In Kochi, there’s also a beloved variation called “Shio Tataki” (salt tataki). Instead of ponzu, the seared bonito is simply seasoned with salt—but what truly defines this style is the generous use of raw garlic slices. Typically, two or three slices are placed on each piece of fish. The bold combination of salt and garlic enhances the natural flavor of the bonito, making it incredibly delicious. Garlic also provides antibacterial benefits, which adds a functional layer to its use as a condiment.

The Meaning of “Tataki”

Many people assume that Tataki refers only to fish that’s been seared with straw, but the term originally comes from the act of “tataku” (to pound or slap). In earlier times, when seasonings like soy sauce and salt were expensive, fishermen’s families would rub a small amount into their hands and pound it into the fish to make the flavor penetrate more deeply. That technique—literally pounding the seasoning in—is where the name Tataki comes from.

Even today, after searing and chilling the fish, it’s firm and tightly textured, making it difficult for sauces to soak in. To solve this, the fish is gently pounded with a knife or by hand to help the seasoning absorb. This step is essential and preserves the original spirit of tataki preparation.

Why Straw-Firing Matters

Why is straw preferred over wood for searing? Straw contains natural oils, which produce an intense flame when burned. This allows the fish’s surface to be seared in just seconds, keeping the inside rare—perfect for tataki. Moreover, the fragrant smoke from the straw infuses the fish with a uniquely appealing aroma. The high heat also helps remove excess moisture, concentrating the flavor and improving the texture.

In addition to flavor, searing the surface plays a practical role: it reduces the risk of food poisoning or parasites, making the dish safer to eat.

For your reference.

Related contents:

Types of Edomae preparations

Bonito (Katsuo)

 

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Why are microplastics a problem? https://sushiuniversity.jp/sushiblog/why-are-microplastics-a-problem/ https://sushiuniversity.jp/sushiblog/why-are-microplastics-a-problem/#respond Mon, 02 Jun 2025 02:09:21 +0000 https://sushiuniversity.jp/sushiblog/?p=6516 Marine Plastic Pollution Plastic waste is one of the most concerning types of marine debris due to its harmful impact on marine life. Although plastic can physically break down into smaller fragments in the environment, it is rarely decomposed by organisms. Its degradation through processes like thermal oxidation is extremely slow, allowing it to persist in the environment for hundreds or even thousands of years. Plastic waste in the ocean causes direct harm to marine animals. Seabirds and sea turtles may ingest plastic, mistaking it for food, and marine animals often become entangled in abandoned or lost fishing lines and nets, leading to injury or death. Additionally, discarded fishing gear … Continue reading Why are microplastics a problem?

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A photo of Plastic bottles
Have you noticed an increase in plastic bottles washing up on the beach?

Marine Plastic Pollution

Plastic waste is one of the most concerning types of marine debris due to its harmful impact on marine life. Although plastic can physically break down into smaller fragments in the environment, it is rarely decomposed by organisms. Its degradation through processes like thermal oxidation is extremely slow, allowing it to persist in the environment for hundreds or even thousands of years.

Plastic waste in the ocean causes direct harm to marine animals. Seabirds and sea turtles may ingest plastic, mistaking it for food, and marine animals often become entangled in abandoned or lost fishing lines and nets, leading to injury or death. Additionally, discarded fishing gear such as crab traps can continue to catch marine creatures even after being lost—a phenomenon known as “ghost fishing.” In these cases, trapped animals die and become bait, attracting more victims and creating an ongoing cycle of capture and death.

Indirectly, the toxic chemicals contained in plastics pose another threat. When marine organisms ingest plastic, these chemicals can accumulate in their bodies and potentially enter the human food chain, raising concerns about impacts on human health.

Why are Microplastics a problem?

A photo of Microplastics
The appearance of Microplastics

In addition to the harm caused by larger plastic waste, microplastics—plastic particles smaller than 5 mm—have become a growing concern due to their potential impacts on wildlife, ecosystems, and human health.

Microplastics can be divided into two types. Primary microplastics include microbeads used in products like facial cleansers and toothpaste, as well as resin pellets (the raw materials for plastic production) that are accidentally released into the environment. In recent years, many countries have taken steps to address these risks by banning the use of microbeads in cosmetics and tightening regulations on resin pellets.

However, a more serious long-term concern is posed by secondary microplastics, which are formed when larger plastic items degrade in the environment. Plastic waste that enters rivers, coastal areas, or the ocean gradually breaks down due to factors such as temperature fluctuations (thermal oxidation) and sunlight (photo-oxidation). This process causes the plastic to fragment into tiny particles, which are then dispersed throughout the marine environment by tides and waves. These microplastics pose several major problems.

A study conducted in 1997 in the northeastern Pacific Ocean, between Hawaii and the west coast of the United States, found approximately 330,000 microplastic particles (5 mm or smaller) per square kilometer. This was reported to be more than the amount of plankton collected in the same area, suggesting that fish feeding on plankton may actually be ingesting more plastic than food.

Plastics often contain petroleum-based additives—such as antioxidants, antistatic agents, plasticizers, and flame retardants—to preserve or enhance their properties. As plastics degrade, microplastics can release these additives into the marine environment.

For example, nonylphenol, a chemical derived from antioxidants, has been detected in plastics. Nonylphenol is known as an endocrine disruptor—or environmental hormone—and is linked to potential health risks such as breast cancer, endometriosis, and decreased fertility.

Another additive, brominated diphenyl ether, is used as a flame retardant. It is highly lipophilic and bioaccumulative. While its acute toxicity is considered low, certain high-concentration anti-fogging experiments suggest it may disrupt thyroid hormone function and affect sperm production.

Moreover, persistent organic pollutants (POPs)—such as PCBs, DDT, and dioxins—previously released into the ocean continue to circulate through the marine environment. These substances are resistant to degradation and are known to cause serious health problems, including cancer.

Since plastics are petroleum-based, microplastics in the ocean can adsorb fat-soluble or chemically reactive pollutants like PCBs from seawater or the seafloor. This has been confirmed by actual chemical analyses.

Additionally, while microplastics are commonly collected using plankton nets with mesh sizes of around 0.33 mm, researchers believe that a much larger quantity of smaller, nano-sized microplastics passes through these nets undetected.

These tiny particles pose serious problems in the ocean because their small size makes them virtually impossible to recover and highly resistant to further breakdown. Once released into the marine environment, there is currently no effective way to stop marine organisms from ingesting them or to mitigate the harmful effects of the chemicals they contain. This makes nano-sized microplastics one of the most urgent environmental concerns.

The Impact of Microplastics Ingested by Fish on Human Health

Concerns have been raised about the impact of microplastics on fish—the first marine organisms to ingest them—and how this may, in turn, affect human health through seafood consumption.

Regarding fish, a report published in the Marine Pollution Bulletin in November 2022 found that additives in microplastics can transfer to the muscles and livers of fish through the food chain. However, the specific adverse effects on fish health remain unclear. In contrast, orcas—top predators in the marine food web—have shown more concerning results. In some individuals from the western North Atlantic population, which mainly preys on other marine mammals, levels of persistent organic pollutants (POPs) in their blubber were found to be more than twice the threshold associated with a high risk of reproductive disorders.

Although the direct effects of ingesting microplastics are still uncertain, these findings suggest that POPs may bioaccumulate through prey species. There are also concerns about further bioaccumulation in orca calves via breast milk and the potential for reproductive effects. However, there is currently no conclusive evidence linking POPs to declining orca reproduction rates. Given the many unknowns surrounding the biological impacts of these chemicals, a precautionary approach is warranted.

As for human health, Professor Hideshige Takada of Tokyo University of Agriculture and Technology, a leading expert on microplastic pollution, notes that microplastics themselves are not retained in the human body but are excreted. He also points out that we are exposed to greater amounts of harmful substances through drinking water and food than through microplastics, suggesting that there is no immediate cause for concern.

Nevertheless, research on the effects of microplastics on fish populations and human health remains limited. Meanwhile, the amount of plastic waste entering the ocean is projected to continue rising globally, making the outlook far from optimistic. Future studies—including in-house biological administration tests and marine surveys to evaluate how microplastics accumulate in organisms—will be essential for assessing potential health risks.

For instance, similar to current guidelines from Japan’s Ministry of Health, Labour and Welfare advising pregnant women to limit tuna consumption due to methylmercury, we may one day see recommendations to limit consumption of seafood likely to contain microplastics—such as a weekly cap on salted mackerel intake. Of course, we hope such measures will never become necessary.

 

Policy Initiatives

1. Status of Negotiations on International Treaties
Following a resolution adopted at the United Nations Environment Assembly (UNEA) in 2022, efforts are underway to establish a legally binding international treaty to address plastic pollution.
Although the initial goal was to finalize an agreement by the end of 2024, no consensus was reached at the fifth session of the Intergovernmental Negotiating Committee (INC-5), held in Busan, South Korea, from November 25 to December 1, 2024. The main point of contention was whether to include targets for reducing plastic production.

Notably, the High Ambition Coalition (HAC)—a group of over 100 countries, including the European Union (EU) and various island nations—advocated for international regulations that address plastic production. However, this proposal faced strong opposition from some countries, particularly oil-producing nations.
As a result, negotiations will continue. The next session, INC-5.2, is scheduled to take place in Geneva, Switzerland, from August 5 to 14, 2025.

2. Efforts by the European Union (EU)
In 2019, the EU adopted the Single-Use Plastics Directive, which bans certain plastic products and imposes strict controls on the intentional use of microplastics.

Further action was taken in October 2023 with the adoption of EU Regulation 2023/2055, under the REACH Regulation framework. This regulation restricts the sale of products containing intentionally added microplastics.
Starting October 17, 2025, suppliers of microplastics for industrial use will be required to provide specific instructions for their use and disposal.

To support compliance, the EU published an implementation guide for the REACH microplastics restrictions in April 2025. This guide provides detailed explanations to assist businesses, regulators, and the general public in understanding and applying the new requirements.

3. Initiatives in Japan
In Japan, efforts to address plastic pollution are guided by the Plastic Resource Circulation Strategy, established in 2019. This strategy promotes the “3R + Renewable” concept—adding the use of renewable resources to the traditional principles of Reduce, Reuse, and Recycle.

Based on this strategy, the Plastic Resource Circulation Promotion Act was enacted in 2022. It requires businesses and local governments to sort, collect, and recycle plastic waste. As of May 2025, certifications of business plans for resource recycling and voluntary plastic collection continue under this law, strengthening efforts to build a circular plastic economy.

Additionally, the Ministry of the Environment released the 2024 edition of “Good Practices for Reducing Microplastics”, highlighting leading initiatives by Japanese companies in areas such as microplastic reduction, leakage prevention, alternative materials, and collection technology development.

These policy efforts reflect concrete progress toward the goals outlined in the Osaka Blue Ocean Vision, presented at the 2019 G20 Osaka Summit, and the G7 Hiroshima Summit’s 2023 commitment to achieve zero additional plastic pollution by 2040.

Summary

Once microplastics enter the ocean, they are extremely difficult to remove and degrade very slowly. Therefore, it is essential to focus on preventing their generation in the first place. Practical measures include properly managing plastic products in our daily lives, regularly cleaning out fiber debris from washing machine filters, and collecting plastic waste from rivers and coastlines before it breaks down into microplastics.

In addition, more fundamental solutions are needed, such as reducing overall plastic use, promoting biodegradable plastics, and developing alternative materials and products to replace conventional plastics. By implementing these comprehensive strategies, we can significantly reduce the environmental impact of microplastics.

Related contents

Types of fishing method

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What is Takoyaki? https://sushiuniversity.jp/sushiblog/what-is-takoyaki/ https://sushiuniversity.jp/sushiblog/what-is-takoyaki/#respond Mon, 26 May 2025 05:57:32 +0000 https://sushiuniversity.jp/sushiblog/?p=6427 Takoyaki is a beloved street food from Osaka, made by grilling a savory wheat flour batter filled with diced octopus. In Japanese, “tako” means octopus and “yaki” refers to grilling or cooking over heat. Let’s dive deeper into this iconic dish and discover what makes takoyaki so special. The History of Takoyaki The Birth of Tamagoyaki (Akashi-yaki) In Akashi City, Hyogo Prefecture, takoyaki is known as “tamagoyaki” or “Akashi-yaki.” The most widely accepted theory regarding its origin links it to the invention of Akashi-dama (Akashi balls). Akashi-dama were ornamental items invented by Edo-ya Iwakichi, a tortoiseshell craftsman, during the late Edo period. These decorative beads were used as accessories or … Continue reading What is Takoyaki?

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A photo of Takoyaki
The appearance of Takoyaki

Takoyaki is a beloved street food from Osaka, made by grilling a savory wheat flour batter filled with diced octopus. In Japanese, “tako” means octopus and “yaki” refers to grilling or cooking over heat.

Let’s dive deeper into this iconic dish and discover what makes takoyaki so special.

The History of Takoyaki

The Birth of Tamagoyaki (Akashi-yaki)

In Akashi City, Hyogo Prefecture, takoyaki is known as “tamagoyaki” or “Akashi-yaki.” The most widely accepted theory regarding its origin links it to the invention of Akashi-dama (Akashi balls).

A photo of Akashi-dama (Akashi balls)Akashi-dama were ornamental items invented by Edo-ya Iwakichi, a tortoiseshell craftsman, during the late Edo period. These decorative beads were used as accessories or as weights for hanging scrolls and were designed to resemble expensive coral.

The inspiration for Akashi-dama is said to have come from an incident in Iwakichi’s life. One day, after visiting a friend’s home, he was carrying an egg as a gift in the sleeve of his kimono. Unfortunately, the egg broke, and the egg white solidified into a hard white mass. At the time, adhesives were not readily available, so Iwakichi noticed the adhesive properties of the egg white and was inspired to use it in the creation of Akashi-dama.

The production of Akashi-dama involved wrapping small lead balls in rice flour, attaching thinly sliced cow’s hooves (dyed red) to them, and using egg white as an adhesive. The balls were then shaped into spheres using a brass mold with round indentations.

However, the process consistently left behind unused egg yolks. Since eggs were considered expensive and valuable at the time, these yolks could not be wasted. People began cooking and eating the leftover yolks.

Eventually, with the invention of celluloid, demand for Akashi-dama declined, and the craftsmen lost their source of income. To make a living, some of them began operating street stalls. Wheat starch, a cheap byproduct of gluten extraction, and octopus, which was inexpensive and abundant, became key ingredients. Using these, they created a new dish called tamagoyaki, which featured small pieces of octopus cooked in an omelet-like batter. The brass mold previously used to make Akashi-dama was repurposed for cooking the dish, and it began to be served at food stalls.

This is how the dish tamagoyaki—the predecessor of today’s takoyaki—was born.

 

The Birth of Takoyaki

The takoyaki we know today was created in 1935 by Endo Ryukichi, the founder of Aizuya in Osaka. Originally from Aizu in Fukushima Prefecture, Endo began selling a dish called radio-yaki from a street stall in Osaka in 1933.

Radio-yaki resembled modern takoyaki in that it was made by pouring batter into round molds on an iron griddle. However, instead of octopus, it used beef tendon and konjac. Also known as niku-yaki (“grilled meat”), the dish was named radio-yaki after the radio—an exciting and popular new technology at the time—and quickly gained popularity.

One day, a customer who tried radio-yaki mentioned a dish in Akashi that used octopus and eggs, also referred to as takoyaki. Inspired by this, Endo substituted the beef tendon and konjac with octopus. At the time, octopus heads were inexpensive and readily available, so he used them in the new version of the dish. It proved to be a big hit and soon became known as takoyaki.

This marked the birth of the original takoyaki.

Note: From 1974 to 2012, the annual Madako (octopus) catch in Akashi remained between 2,000 and 3,000 tons. However, poor catches have continued in recent years, with the total dropping to just 231 tons in 2024. In addition, the prices of key takoyaki ingredients have skyrocketed, making it no longer the affordable street snack that children could easily buy with their allowance.

 

The Evolution of Takoyaki

When people hear the word takoyaki, many likely picture round balls topped with a generous amount of sauce, green onions, and bonito flakes.
However, when takoyaki first originated in Osaka, it was traditionally eaten without any toppings. This was because the batter itself was already well seasoned. Each shop had its own unique recipe, blending flour with dashi, soy sauce, sake, salt, and other ingredients—creating a flavorful dish even without additional toppings.

Today, serving takoyaki with sauce has become the standard, and it’s not uncommon to find variations topped with ponzu or mayonnaise. Still, in Osaka—the birthplace of takoyaki—some shops remain faithful to the original style, offering takoyaki without any toppings. Over time, through experimentation and innovation, each shop has developed its own flavor and approach, allowing takoyaki to continue evolving.

Interestingly, the sauce now considered essential to takoyaki also has its own unique history. Sauce was introduced to Japan from England along with Western cuisine at the end of the Edo period. Initially, it resembled a thin Worcestershire-style sauce, but in the latter half of the Meiji era, domestic production began, and the recipe was adjusted to suit Japanese tastes. Thicker sauces were eventually created to complement a range of dishes, and in the late 1940s, the idea of “takoyaki with sauce” was born in Osaka.

Finally, in 1963, a sauce specifically formulated for takoyaki was developed and released, spreading nationwide alongside the rise of street food culture.
Today, while the appearance of takoyaki has remained largely unchanged, its flavor and how it’s enjoyed have undoubtedly continued to evolve.

What Makes Takoyaki So Delicious?

When you take a bite of freshly made takoyaki, you’re met with a crispy, fragrant exterior, a melt-in-your-mouth soft center, and the satisfying chew of octopus. This unique combination of textures is what makes takoyaki so irresistible.

Although it may look simple, takoyaki is actually a carefully crafted dish that requires skill and attention to detail.

Achieving that crisp outer layer depends on properly shaping the balls and thoroughly cooking them on a hot griddle to evaporate excess moisture. The creamy interior is all about the batter’s water content—more moisture leads to a softer, silkier texture. Adding dashi broth or milk not only reduces the floury taste but also enhances the flavor. In particular, a small amount of milk makes the texture even smoother and richer.

At home, a common ratio is 1 part flour to 3 parts water, but professional takoyaki shops often use 4 parts water or more to create an even creamier center. However, using more water requires greater skill to cook the takoyaki properly without it falling apart.

The oil used in cooking also plays a major role in the final taste. Some shops use lard for added richness, while others blend different oils for depth of flavor.
In the Kansai region—especially in Osaka and Kobe, where takoyaki originated—high-quality rapeseed oil has been produced for generations. In fact, many of the earliest takoyaki shops used rapeseed oil, and its aroma continues to enhance the flavor of takoyaki today.

Taste, texture, and aroma all work together to make takoyaki far more than just a flour-based snack—it’s a rich and beloved part of Japanese food culture.

The Main and Supporting Ingredients of Takoyaki

The undisputed star of takoyaki is, of course, octopus. Its plump, pleasantly chewy texture is something everyone eagerly anticipates. While octopus is sometimes avoided in Western countries—where it’s even nicknamed “devil fish”—it has long been treasured as a seafood delicacy across the Pacific, from Japan to Micronesia.

But not just any octopus will do. That signature texture and satisfying “crunch” come exclusively from the legs of madako (octopus). The body, or legs of other species, simply can’t replicate the exquisite mouthfeel that madako offers.

An equally important yet often overlooked element is the tako-jiru (octopus broth). This flavorful liquid seeps out of the octopus during cooking and infuses the batter with deep umami. However, if the broth spills out too early, it can cause burning—a make-or-break moment that tests the skill of the cook. Timing is everything: the batter must be flipped at just the right moment, while it’s still partially uncooked, to lock in the flavor. Using raw octopus yields even more takojiru, but this also increases the difficulty, so it’s worth trying once you’ve gained some experience.

Now, let’s not forget the supporting cast—those behind-the-scenes ingredients that play a crucial role in the magic of takoyaki.

First up is tenkasu, the crispy bits of batter left over from frying tempura (also called agedama in the Kanto region). Rich in oil, tenkasu enhances the flavor and adds a touch of richness, giving takoyaki its distinct savory depth. Though often overlooked, it’s an indispensable backstage player.

Next is beni shoga (red pickled ginger). Its sharp tang and vivid red hue add both a punch of flavor and visual appeal. The spiciness of the ginger cuts through the mildness of the octopus and batter, bringing balance to the overall taste.

Chopped green onions also make a valuable contribution, both in aroma and texture. Some vendors mix them into the batter, while others lavishly scatter them on top as a finishing touch. Their fresh, grassy scent elevates the flavor profile of the dish.

Depending on the region or shop, you might also find finely chopped cabbage in the mix. Its crisp texture and subtle sweetness add to the filling. More recently, modern variations like cheese and corn have joined the ingredient lineup, expanding the creative possibilities of takoyaki.

In this way, the deliciousness of takoyaki is supported by the perfect balance of various ingredients centered around the robust presence of octopus. It is not complete with just the main ingredient alone, which is why it has such a deep and never-ending flavor.

 

The maintenance of the takoyaki pan determines the taste

In Osaka, takoyaki pans with round indentations are so common that it’s often said, “there’s one in every household.” These pans are essential—without them, takoyaki simply can’t be made. To achieve delicious takoyaki, both the type of pan and how it’s maintained are crucial factors.

Traditional takoyaki pans are typically made from metals like iron or copper. Iron pans offer consistent heat conduction and cook evenly, making them a popular choice. Copper pans conduct heat even more efficiently and are often used by professionals, but they require more meticulous care. Recently, lightweight aluminum pans have gained popularity for home use, but they generally fall short compared to iron and copper when it comes to oil absorption and heat retention.

Proper post-use maintenance plays a vital role in preserving the pan’s performance and the flavor of your takoyaki. After cooking, wipe the surface with a cloth or paper towel—avoid using soap or water. Detergents can strip away the seasoned oil layer, resulting in uneven cooking and increased risk of rust. Copper pans are particularly sensitive to moisture, and even a trace of water can lead to oxidation, so handle them with extra care.

When storing your pan, ensure it is completely dry. Wrap it in newspaper or kitchen paper, and place it in an airtight bag to minimize air exposure. Even if you’re not using the pan for an extended period, occasionally re-seasoning it by heating and applying oil can help maintain its condition.

In recent years, electric takoyaki makers designed for home use have become widely available. These models are safe, easy to use, and allow for precise temperature control. However, compared to traditional metal pans, they heat more slowly and require some skill to achieve the perfect crispy exterior. Teflon-coated versions are easier to clean, but traditional metal pans develop a richer flavor over time through continued use.

For those seeking an authentic takoyaki experience, a professional-grade gas-powered pan is worth considering. Its high heat capacity enables the ideal contrast between a crispy outer layer and a creamy center.

In short, the quality of your takoyaki greatly depends on your tools—and how well you take care of them. With a little dedication to proper maintenance, you can consistently create perfect, flavorful takoyaki at home.

 

Choosing the Right Container for Takoyaki

When serving takoyaki—especially for takeout—using a purpose-made container is essential. The right vessel not only enhances presentation but also plays a key role in preserving the flavor and texture of the takoyaki during transport.

One traditional container still seen at yatai (street stalls) is the hegi—a thin wooden board bent into a small boat shape. Also known as kibune (ki meaning “wood,” and fune meaning “boat”), these wooden trays gently absorb rising steam from the freshly cooked takoyaki. This helps prevent sogginess and preserves the signature crisp exterior. At stalls, servings are often charmingly referred to as hitofune (one boat), futafune (two boats), and so on.

In recent years, molded pulp or paper-based boat-shaped containers have gained popularity, especially at festivals and street food events. These containers are lightweight, easy to handle, compostable, and eco-friendly—making them a practical choice for vendors and a sustainable one for consumers.

Plastic containers, while highly airtight and effective at retaining heat, have drawbacks. They trap steam, which can cause the takoyaki to become soggy over time. Additionally, growing environmental concerns and rising material costs have encouraged a shift away from plastic toward recyclable and biodegradable alternatives.

No takoyaki experience is complete without the essential pick. Toothpicks are believed to have been introduced from China during the Nara period, originally used for dental hygiene. Over time, they have evolved into a standard utensil for eating takoyaki. Many shops now offer bamboo or wooden picks designed for easier handling, while others may still use clear plastic ones for a clean, modern look—though these are gradually being replaced for environmental reasons.

In short, the container—and even the humble pick—can directly affect how takoyaki is enjoyed. Choosing breathable, sustainable materials helps ensure each bite remains as crispy and flavorful as when it first comes off the griddle.

How to Make Takoyaki

1. Make the Batter

In a bowl, combine dashi stock and eggs, and whisk well. Gradually add flour, mixing thoroughly to avoid lumps. Season with salt, soy sauce, or other seasonings to taste. For a milder, richer flavor, you can also add a little chicken stock or milk to the batter.

2. Prepare the Ingredients

Cut the octopus into 1 cm cubes. You can use slightly larger pieces, but avoid making them too big as they may be difficult to cook evenly. To add variety to the flavor, try adding these ingredients (all cut into small pieces):

  • Konjac

  • Cheese

  • Mochi

  • Sausage, etc.

3. Prepare the Tools

Preheat a takoyaki pan (with rounded molds) over high heat. Coat the molds with vegetable oil and heat until you see a bit of smoke. Mixing in a small amount of sesame oil or lard will enhance the flavor and make the takoyaki even tastier.

4. Cook

Once the pan is fully heated, pour the batter into the molds in one go, letting it slightly overflow. Immediately add the octopus pieces and sprinkle tempura flakes on top. You can also add any of the following to your liking:

  • Shiba shrimp

  • Pickled red ginger

  • Chopped green onions

Tip: Avoid overfilling with ingredients, as this can prevent even cooking.

When the edges begin to set, gently push any overflowed batter back into the molds and flip the takoyaki quickly. Continue turning them several times until they become round and golden.

5. Enjoy!

They’re ready when the outside is crispy and golden brown. You can enjoy them with store-bought takoyaki sauce, or try making your own with a mix of:

  • Okonomiyaki sauce

  • A splash of milk, soy sauce, or sake

They’re also delicious without any sauce at all.

Topping ideas:

  • Aonori (green seaweed)

  • Katsuobushi (dried bonito flakes)

  • Mayonnaise

  • Ponzu

  • Dashi soy sauce

  • Shichimi togarashi (Japanese seven-spice blend)

  • Chopped green onions

You can also enjoy them Akashi-yaki style, by dipping them in hot dashi broth or grated yam.

Final Thoughts

There’s no single “correct” way to make takoyaki. Feel free to experiment with different ingredients and cooking styles to discover your own perfect recipe!

Recommended takoyaki restaurant

Takoyaki Dōraku Wanaka Sennichimae Main Store (たこ焼道楽わなか 千日前本店)

This historic shop, established in the 1960s in Osaka’s Sennichimae district, offers the classic Osaka-style takoyaki with a crispy exterior and a soft, creamy interior. The flavor comes in the standard “special sauce,” as well as options like “dashi soy sauce” and “ponzu.” Among these, the “kama-tsuki shio” (salt-flavored) is particularly popular, featuring the umami of dashi infused into the batter.

On weekends and during tourist seasons, the shop is often crowded with locals and tourists, showcasing its popularity. Takeout is available, and there is also an eat-in space where you can enjoy freshly made takoyaki. Additionally, foreign language menus in English, Chinese, and Korean are provided, making it convenient for international travelers.

As a representative of Osaka’s gourmet scene, this renowned shop is widely loved by both locals and tourists.

【Address:】11-19 Namba Sennichimae, Chuo-ku, Osaka
【Hours:】10:30 a.m. to 8:00 p.m.

Dotonbori Akaoni Main Store (道頓堀 赤鬼 本店)
This takoyaki restaurant has been listed in the Michelin Guide for three consecutive years and is renowned for its delicious taste. It has been featured not only in domestic media but also in overseas media, proving its popularity and quality.Its standout feature is the extensive menu. Even the standard sauce takoyaki offers a choice between sweet and spicy sauce, and there are also options like soy sauce, rock salt, scallion ponzu, and summer-only specials like ice-topped takoyaki and shrimp mayo-filled takoyaki. Additionally, the “chapuchapu” dish, where takoyaki is served in soup, is also popular.

On holidays and during tourist season, there is often a line in front of the store. It is a popular restaurant not only with locals but also with tourists from overseas. English, Chinese, and Korean menus are also available, so even first-time visitors and guests from overseas can order with confidence.

【Address】1-2-3 Namba, Chuo-ku, Osaka
【Hours】11:00 a.m. to 10:00 p.m.

Hanadako (はなだこ)

Located just a 1-minute walk from JR Osaka Station, this takoyaki shop is nestled within the Shin-Umeda Food Street. It’s a bustling spot where both locals and tourists gather in long lines at any time of day. The popular menu items include the classic “takoyaki” and the “negimayo,” which features a mountain of scallions piled high over the takoyaki. Both offer a fluffy texture that’s sure to please. The shop also caters to international visitors with foreign language menus available in English, Chinese, and Korean.

【Address】Osaka Prefecture, Osaka City, Kita Ward, Kakuda-cho 9-16, Osaka Shin-Umeda Food Street 1st Floor
【Hours】10:00 AM to 11:00 PM

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