Regional cuisine of Kyushu/Okinawa region
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...
Mimigar
Okinawa's local dish “mimigar” is a delicacy that uses pork ears and is characterized by its unique crunchy texture. “Mimigar” means “ear” in the Okinawan di...
Coconut crab
Coconut crab is one of the world's largest terrestrial hermit crabs that live in parts of Okinawa, especially around Miyako Island. They have scissors that a...
Champloo
Champloo is one of Okinawa's representative home-cooked meals, and is a simple yet nutritious dish made by frying tofu, vegetables, and sometimes pork and eg...
Soki soba
Soki soba is a local dish of Okinawa, and is a type of Okinawa soba topped by simmering pork ribs (spareribs) in a sweet and spicy way. Soki has been simmere...