The key cities in the Kansai are are Kyoto, the old capital, plus Osaka & Nara. The Shikoku island is part of this geography as well. We spent a good part of the morning in Tsukiji but could still manage a few other representative dishes. To me the star, the undisputed winner, is shown here ... Katsuo no Tataki or Seared Bonito.Needless to say one has to start with a piece of Sashimi quality Bonito. Apply salt skin side to absorb moisture, the sear both sides of the fish directly over an open flame until slightly cooked. Sensei used a tissue soaked in ice water to wipe both sides 'to stop the cooking', once done, cut into thick pieces. Then comes the 'wow' factors ... the dipping sauce and the garnish, a magic all-purpose combination that can be used in other recipes, for example, Beef Tataki.
Sauce : 4 table spoons of soya sauce - 4 table spoons of rice vinegar - 1 table spoon of sugar - 1 table spoon of lemon juice - 1/2 table spoon of sesame oil - 1 clove of garlic, grated ... let the sauce sit for at least an hour to soften the impact of the garlic
Garnish : 2 spring onions, chopped - 1 Myoga or Japanese ginger, chopped - 1 ginger, chopped - 4 to 5 Shiso or Orba leaves in chiffonade ... no oil, no vinegar, keep dry to maximize flavor
To plate spread the garnish generously, dip the Bonito in the sauce, and watch Heaven opens up!
The other Kansai specials on the menu were :
* Udon Noodles : the Kagawa method is dominant
* Okonomiyaki : a party dish, meaning 'favorites' or loosely 'anything you like'
* Miso Denggaku : grilled veggies in sweet Miso sauce
* Shijimi-jiru : soup with Basket Clams
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