We were pleasantly surprised with our experience at the Kuromon Ichiba Market. Kuromon Ichiba is 15 minutes away from the Namba district ( just one subway stop ), we got off at the Nipponbashi station and the undercovered market was right in front of us. Kuromon Ichiba Market is an enclosed 600 meter market located in the Nippombashi district of Osaka.
Corito did all the purchasing of what we were gong to have for lunch. Luz, the accountant of the group, took tabs on her purchases. We found a couple of food stands that allowed us to sit down and have our meals.
Here are the highlight purchases we had :
OTORO - or Toro Belly is the fattest part of the fish, the colour is pink and it literally melts in your mouth!
Japanese Kumamoto Oysters - The meat is plump and succulent. The flavor is clean, rich and briny. The shell is small but has a deep cup that is fluted and sculptured. The best months to eat these oysters are January, February, March, April, September, October, November and December.
Uni or Sea urchin --- Some people describe it as the foie gras of the sea, saying that the texture is smooth and custard like. I like the taste of sea urchin but I think you must have an acquired taste for this delectable dish. Our uni was very rich, creamy, briny with a slight nutty flavor. It had a slight sweetness that is similar to raw scallops.
Amaebi or sweet shrimps - is praised for its clear and sweet aftertaste unlike the regular raw shrimps. It is best to eat Amaebi with wasabi or grated ginger as the main condiment for sweet shrimp.
Kobe beef is well known for its extreme marbling of fat. In fact, the Japanese grading system for the meat focuses solely on the amount of fat in a rib eye. The more the fat, the higher the grade.
When you buy a Kobe beef steak, it is like treating yourself like an emperor since this meat is very expensive – with prices for each cut going at $200 upwards. Is it worth it? You have to taste and savor it to know.
Bon Appetiti !!!!!