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Osaka, a home of the
kombu trade, shares a similar history. In Osaka, people have
been eating kombu from generation to generation, and is host
to numerous kombu processing plants, and shops which sell kombu
products.
Kombu is processed into salted kombu, oboro
kombu and tororo kombu as well as being used to make a soup
with the Kyoto-Osaka area taste.
This kombu processing, which was handed down
from generation to generation, produced a local industry of
cutlery.
The cutlery products of Osaka and Sakai are
supplied not only to Osaka but also to other parts of Japan,
including kombu processors in Noto, Ishikawa Prefecture.
A number of dishes made with kombu and herring
have been traditionally handed down in Ishikawa Prefecture.
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