June 29: Main ingredients used in
Working Lunch (Day 2), produced in Kansai region
| (1) Osaka | (2) Kyoto | (3) Hyogo | (4) Wakayama |
|---|---|---|---|
|
(1) Osaka
Naniwa beef (Shokado Bento) Eggs (Shokado Bento) Edamame (Shokado Bento) Japanese seaperch (Shokado Bento) Kawachi duck (Shokado Bento) Sesame (Shokado Bento) Tofu (Shokado Bento) |
(2) Kyoto
Manganji pepper (Shokado Bento) Eggplant (Shokado Bento) White miso (Shokado Bento) |
(3) Hyogo Banshu Hyakunichi Chicken (Shokado Bento) *Seafood-free menu | (4) Wakayama Fig (Dessert) |
Main ingredients produced in other prefectures:
Kelp (Hokkaido)
Fish paste (Hokkaido)
Cherries (Yamagata)
Rice (Fukushima)
Morocco beans (Fukushima)
Wasabi (Shizuoka)
Brown sugar (Okinawa)