Koikuchi, a dark soy sauce, is typical of Tokyo-style cooking, deeper in color but lighter in taste. In Osaka, white fish like turbot and red snapper are prized. Sushi is different in the two cities. Hand sushi is prominent in Tokyo, but in Osaka, fish is marinated, placed atop a block of rice, pressed and then sliced into individual pieces. Naga negi, or long onions, a relative of the green onion but much thicker and longer, is a key ingredient in Japanese cookery.
Red miso is preferred in Osaka, white in Kyoto.
Tokyo uses a brown or mixed colored miso. But one key food both chefs agree on is rice, the main course of the Japanese table and a natural accompaniment to sukiyaki. Koshihikari is best, according to the visiting chefs. It is a rice variety now grown in California and available at Marukai. Both styles use the same ingredients, but they are cooked in different order.