Regional cuisine of Saga 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...
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...
Takezaki crab
Takezaki crab is a specialty representative of Tara Town. The type of crab is known nationwide as “blue crab,” but those caught in the waters near the Takeza...
Ariake Sea Cuisine
Countless rivers flow into the Ariake Sea, which straddles Kumamoto prefecture, Saga prefecture, Fukuoka prefecture, and Nagasaki prefecture, and is regarded...
Shoro manju
Shoro manju is one of the sweets that represent Karatsu. It is said that it was named because it resembles the shape of truffle that grows naturally in Niji ...
Hemlock crab dishes
Hemlock crab is a local dish that is often eaten in the Tamashima River basin and the Matsuura River basin of Karatsu City, Saga Prefecture. It is very tasty...
Kure tofu
In general tofu, soy milk is made into a solid substance using bittern, but in godofu, soy milk is mixed with crumbs and starch and heated to coagulate. Due ...
Matsubara Okoshi
It is an old-fashioned handmade rice confectionery with plenty of brown sugar sprinkled on the surface of the revitalization, named after “Niji no Matsubara,...
Kanzaki somen
Kanzaki-cho, where water from the Sefuri Mountains flows, is a place selected as one of the “Top 100 Water Villages” selected by the Ministry of Land, Infras...
Takezaki oyster
Takezaki oysters, which represent the winter taste of Tara-cho, Saga prefecture, which is the birthplace of oyster huts, are very popular because they are fu...
Ikashumai
Yobuko's specialty “Ikashumai”, one of Kyushu's representative souvenirs, originated in the kitchen of the underwater restaurant Manbo. It started when it wa...