Regional cuisine of Kyushu/Okinawa region
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...
Saga ramen
“Saga ramen” is a local ramen offered mainly in Saga City, Saga Prefecture, and while inheriting the tradition of Kyushu tonkotsu ramen, it has unique charac...
Miyazaki ramen
“Miyazaki ramen” is a local ramen representative of Miyazaki Prefecture, and is a type of Kyushu tonkotsu ramen. Similar to Hakata ramen, it uses a soup base...
Deep-fried glukun
Gurukun (Japanese name Takasago), which is also designated as Okinawa's prefectural fish, lives in warm waters south of Amami Oshima, and is a white fish cau...