If you are researching this for a journalistic or sociological piece, you might want to focus on:
If you consider yourself a connoisseur of Japanese cuisine, you’ve likely marveled at the texture of high-end Wagyu or the delicate melt-in-your-mouth fatty tuna. But there is another protein staple in the Kansai region that is quietly achieving legendary status among chefs and foodies alike:
: Unlike standard Kansai Enko, the "Extra Quality" variant is restricted by tight distribution controls. This creates a high barrier to entry for competitors.