"Dried Sardine Uncle" and Friends’ Food and Tool Market: April 9th (Wednesday) – 14th (Monday)
Prepare for a unique culinary experience as Koichi Yamashita, affectionately known as "Dried Sardine Uncle," brings his passion and expertise to Osaka. Yamashita, a renowned salesman and the former president of "Yamakuni"—a distinguished dried sardine purveyor established in 1887 in Kanonji City, Kagawa Prefecture—now dedicates himself to being a dried sardine evangelist. In his role as the event’s super presenter, Yamashita, who travels extensively across Japan promoting the virtues of high-quality dried sardines, will host a special kitchen-themed market. This event, held at the Hanshin Umeda Main Store’s 1st floor "Food Festival Terrace" from April 9th to 14th, gathers Yamashita alongside friends who share his appreciation for exceptional food and well-crafted kitchen tools.
Yamakuni: A Legacy of Quality Dried Sardines
Currently under the stewardship of its 6th generation owner, Kanayo Yamashita, "Yamakuni" operates as a small, family-run business involving just three members. Their specialization lies in Setouchi dried sardines, with a meticulous hands-on approach covering every stage from ingredient selection to final bagging. During the fishing process, particular attention is paid to sourcing special "silver-coated dried sardines"—those that remain undamaged by nets and retain their naturally shimmering silver scales. These carefully chosen specimens undergo further rigorous hand-selection, ensuring that only the finest examples, distinguished by their pristine condition, are designated as "Yamakuni’s" signature "silver-coated dried sardines." The resulting product is remarkably soft, allowing it to be enjoyed whole, head included. It stands as a specialty item celebrated for its rich, yet elegant, umami flavor, notably free from any bitterness, astringency, or undesirable fishiness.
Pop-Up Restaurant: Yamakuni Shokudo
For the duration of the market, attendees will have the distinct opportunity to dine at "Yamakuni Shokudo," a temporary restaurant showcasing dishes crafted using Yamakuni’s exceptional dried sardines. Leading the kitchen is Head Chef Megumi Kato. Kato brings a wealth of experience, having previously learned regional cuisines from mothers across Japan during her time at "d47 Shokudo" (operated by "D&DEPARTMENT"), where she developed set meals integrating the diverse food cultures of various prefectures. Currently based in Shiga Prefecture and involved with a Local Food Cafe, Kato will apply her expertise to create unique offerings centered around the celebrated sardines.
Dried Sardine Uncle and Friends: A Gathering of Experts
The Food Festival Terrace will serve as a gathering point for friends and collaborators who admire Dried Sardine Uncle’s dedication to quality. These participants will present their own carefully curated selections of "tools," encompassing essential tableware for enhancing the dining experience and indispensable cooking utensils for the kitchen. Furthermore, the event will feature appearances by chefs and food professionals who have been captivated by Yamashita’s commitment to his craft. "Ippodo Shokudo" will contribute daily eat-in menus, offering visitors varied culinary delights throughout the market’s run. Expect special lunch sets prominently featuring the Uncle’s dried sardines, alongside engaging activities such as a public podcast recording and discussions centered on the appeal of Yamashita and his products. Indeed, events celebrating the love for dried sardines are scheduled daily—be sure to check the detailed event schedule here!
Event Period: 2025 April 9th (Wednesday) – 14th (Monday)
Event Hours: 10:00 – 20:00
Venue: Hanshin Umeda Main Store, 1st floor Food Festival Terrace (1-13-13 Umeda, Kita-ku, Osaka)
Fee: Free Admission
Website: https://web.hh-online.jp/hanshin/contents/str/20250409.html
What are dried sardines in Japanese cuisine?
Dried sardines, or "niboshi," are a key ingredient in Japanese cooking, valued for their umami flavor and versatility. These small fish are boiled briefly and then dried, which enhances their taste and allows for long-term storage. Niboshi are primarily used to make dashi, a fundamental broth in many Japanese dishes.
Niboshi dashi is a base for soups like miso soup and adds flavor to noodle dishes such as ramen and udon. The strong taste of dried sardines also makes them suitable for seasoning rice dishes and enriching simmered vegetables. Nutritionally, niboshi are a good source of calcium and protein.
In Osaka, known for its dynamic food scene, dried sardines are a common ingredient that highlights the region’s preference for bold flavors. Whether in traditional recipes or new culinary experiments, niboshi remain an essential part of Japanese cuisine, providing a distinct taste of the sea.
