KANSAI
Winter is the best season for
crab lovers to have a taste of
Maizuru’s freshest crab. RIGHT
Kansai’s common catch: grilled
mackeralCoffee from one of the
funaya boathouses
RIGHT Seagull waiting
for feeding time
Kamaboko fishcake
making. LEFT Sabaka
Daikou leaves and
Kabu roots feature in
Kansai cuisine. RIGHT
Grilling handmade
chikuwa