Regional cuisine of Kyushu/Okinawa region
Shaku tempura
“Shaku tempura,” which is popular as a summer delicacy in Kumamoto Prefecture, is a local dish using shaku (official names: sea bream, anajako, Upogebia majo...
Tofu yō (Tang Hibiscus)
“Tofu yo,” a traditional delicacy from Okinawa Prefecture, is a fermented food developed using a unique manufacturing method based on “fermented milk,” which...
Kibinago sushi
Kagoshima Prefecture's local dish “Kibinago Sushi” is a traditional dish using kibinago, a small fish popular locally. Kibinago is a blue fish of the herring...
Deep-fried Gurukun
“Gurukun's fried chicken,” which is popular as a local dish of Okinawa Prefecture, is a dish that uses Gurukun (Japanese name: Japanese name: takasago), the ...
Kuruma shrimp
Kagoshima Prefecture's “Kuruma Shrimp (Kuruma Shrimp)” is a superb product that has received high praise nationwide. In particular, farmed prawns around Kago...
Sour tofu
“Zaru Tofu” from Karatsu City, Saga Prefecture is an excellent product invented by the long-established “Kawashima Tofu Shop,” which has continued since the ...
Horse meat soba
Horse meat soba is one of the representative local dishes of Kumamoto Prefecture, and is particularly popular in the Aso region. Kumamoto prefecture has the ...
Saga Nori
Saga nori is a special type of seaweed grown in the Ariake Sea, and is characterized by its rich aroma, melts smoothly in the mouth, and has a bittersweet fl...
green papaya
Green papaya is an unripe papaya fruit popular in Okinawa and Southeast Asia, and is characterized by its bright green color and crunchy texture. Harvested b...
Sukugarasu tofu
“Sukugarasu tofu,” which is loved in Okinawan izakayas and homes, is a local dish with a simple yet profound flavor. The leading role in this dish is the sal...
Tsuwabuki
Tsuwabuki (earthworm) is a perennial herb in the Asteraceae family that often grows naturally in southern Kyushu, and is an attractive wild vegetable with gl...
