Osaka

Osaka is small in area among prefectures, spanning about 66 km east to west and about 55 km north to south, but the topography and agricultural characteristics differ across the northern, central, and southern parts. The northern part encompasses the Hokusetsu hills and the areas around Ibaraki and Takatsuki; the central part is the alluvial lowlands of the Yodo and Yamato river basins; the southern part is the Senshu region backed by the Izumi mountain range. The climate is mild with an annual average temperature of about 18°C and relatively low annual precipitation of about 1,300 mm. The agricultural land area is about 13,000 ha, which is at the lowest level nationally, but the alluvial soil and water systems of the Yodo and Yamato rivers have formed land suitable for vegetable cultivation. The Senshu region (Kishiwada City, Kaizuka City, Izumisano City, etc.) is known for two major products: Senshu tamanegi (onion) and Senshu mizunasu (water eggplant). The sandy soil and the mild maritime climate derived from the Kuroshio Current support their quality. In Osaka Bay, fishing for conger eel (maanago), octopus (madako), whitebait (shirasu), and sillago (kisu) continues, and distribution through Namba and the Osaka Central Market supports the food of the Kinki region. In addition, there are 25 traditional varieties certified by Osaka as "Naniwa no dento yasai (traditional vegetables of Naniwa)," and efforts to revive and popularize them have progressed in recent years.

Source: MAFF Crop Statistics (Reiwa 5 / 2023), JMA historical weather data

Despite having agricultural land area at the lowest level nationally, Osaka maintains a distinct presence as an ingredient production area known as the "food capital of Osaka." A characteristic of Osaka's agriculture is the simultaneous existence of active regional brands like Senshu tamanegi and Senshu mizunasu, along with revived cultural asset-like agricultural products such as Naniwa no dento yasai. In particular, the initiatives surrounding Naniwa no dento yasai go beyond the simple production of agricultural products; they represent an attempt to pass down the memory of the city's food culture in the form of agriculture, and are drawing attention as a form of food culture preservation coordinated by farmers, restaurants, and the government. Furthermore, while the fisheries in Osaka Bay do not rank high nationally in catch volume, ingredients directly linked to Osaka's local cuisine, such as maanago and madako, are landed there, continuing to support the foundation of an "urban food culture of local production for local consumption."