G20 Osaka Summit

Main ingredients used in the Working Lunch (Day 2), produced in Kansai region

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)
Map

Main ingredients produced in other prefectures:

Kelp (Hokkaido)
Fish paste (Hokkaido)
Cherries (Yamagata)
Rice (Fukushima)
Morocco beans (Fukushima)
Wasabi (Shizuoka)
Brown sugar (Okinawa)