I just wonder how the food culture different from Kanto and Kansai, so I searched. First, dashi, Japanese style soup stock is different. While Kanto use Katsuo(dried bonito), Kansai use Konbu(kelp) which make more thin taste than Kanto dashi. Second, Kanto prefer a loaf of bread sliced into 6, while Kansai prefer 5. According to the Japanese company, It is because Kanto like soft and chewy texture like Okonomiyaki which made from flour. There are more differences between the regions which Japanese don’t even know, so it motivates me to travel around Japan.