I went alone on a weekday morning. [Hanakatsuo] Hanakatsuo from Kagoshima prefecture. It is fluffy, thin and large, shaved. When you try it as it is, it is exceptionally delicious. When you put the hanakatsuo in your mouth, it takes away the moisture, so you might think it would be chewy, but that is not the case at all. It blends moistly and softly disappears. The scent of bonito passes through your nose, and the umami lingers gently on your tongue. Mix plenty of hanakatsuo with just a few drops of soy sauce and mix it with white rice. The okaka rice made with this hanakatsuo is the best. This is a long-established bonito store founded in 1765. It has been consistently handling bonito flakes since the Edo period, and it is no exaggeration to say that it has supported the kitchen of Osaka, the kitchen of the nation. It goes without saying, but the level of hanakatsuo sold in supermarkets is different. I was also surprised that it was much more affordable than I had expected.

There was someone recommended on YouTube, so I bought furikake. It was delicious and good value for money. The staff were also very friendly.

The delicious rice is so good that it's hard to stop eating.

Katsuo-bushi specialty store Maruyo Okada Shoten in Karahori shopping street. This place is not a restaurant, but for me, it's not just for ordering, it's for shopping! Just like a bakery! I always buy sakura shrimp here, which is delicious and versatile in various dishes. The store has a great atmosphere and has been recently renovated. It's a unique dry goods store that I really like. The storefront has a nice aroma of dried goods. They have also turned part of the store into a gallery or rental space. For more information on ordering and the gallery, please check their website. Karahori shopping street has many more interesting shops to explore.

Maruyoshi is a long-established store specializing in bonito flakes. I happened to start getting to know them by chance. This place does not have an eat-in option, it is strictly for buying and taking home. I had never bought proper bonito flakes from a dried goods store before. I had only ever eaten the single-use type sold in supermarkets. That's why I was thrilled to discover real bonito flakes for the first time. I, a 29-year-old man who didn't know the real thing, encountered authentic bonito flakes at Maruyoshi in Karahori. I love the concept of "dashi" (trademark pending) in Kansai. I prefer seasoning based on the concept of "dashi" rather than using soy sauce, salt, or sugar. It's all about that umami flavor. The harmony of umami components such as amino acids, glutamic acid, inosinic acid, and guanylic acid. The essence of umami from dried ingredients. Maruyoshi offers this umami at an affordable price. While high-end Japanese restaurants and udon shops used to be the main customers, it seems that ramen shops are also increasing their purchases lately. (I'll keep the name of the ramen shop a secret for now). For home use, I recommend using "dashi packs." They contain a blend of various dashi bases in a pack, perfect for casual cooking at home. Using this to make oden, for example, results in a delicious dish. The aroma of dashi fills the air as soon as you open the door at home. It's reasonably priced, making it a steal to be able to use the real thing at this price. Another great option for home use is katsuobushi flakes. Just sprinkle them on cold tofu or daikon salad for an incredibly delicious meal. Maruyoshi is a shop where you can experience the real thing at a reasonable price. The atmosphere in Karahori is charming, so why not stop by and check it out? Highly recommended. They also offer online shopping for those who are far away.

One Sunday, I took a leisurely stroll through the Hori shopping street. Maru Yoshida, which is usually closed, was open. This is a long-established shop that has been making shaved bonito flakes since the Edo period. It was featured on a local TV Osaka program "Adult Walking Trip" last month. I was interested, so I stopped by and found various types of shaved bonito flakes. When I got home, I tried putting Nami no Hana on rice. One bite? Delicious! The bonito, kombu, sesame, and bonito flakes alone should be enough, but there is no bitterness or fishy smell of bonito, and various flavors keep coming out. It's like the high-end furikake "Nishiki Matsuba" in Tokyo. The bonito flakes are also very delicious. Next, I tried Shiokombu. When I put the dried bonito I bought together on top of the spinach, it became a completely different dish. Thank you for the feast.

I went alone on a weekday morning. [Hanakatsuo] Hanakatsuo from Kagoshima prefecture. It is fluffy, thin, and large. When you try it as it is, it is exceptionally delicious. When you put the Hanakatsuo in your mouth, it takes away the moisture, and you might expect it to be mushy, but it is not at all. It blends smoothly and disappears softly. The scent of bonito passes through the nose, and the umami lingers on the tongue. With freshly cooked white rice, plenty of Hanakatsuo and real wasabi. When you add a few drops of soy sauce and eat it, it is incredibly delicious. This is a long-established bonito flakes shop founded in 1765. I have eaten here before and confirmed that their bonito flakes are delicious. This time, I tried to imitate the wasabi bowl from Izukadoya that appeared in "The Lonely Gourmet." It's the best♪♪