Regional cuisine of Kumamoto region
Hinagu Chikuwa
It is said that Hinagu chikuwa began in Meiji 16 when bamboo was rolled up and rotated while baking it. The characteristic of Hinagu chikuwa is that it conve...
Korean candy
“Korean candy” is the oldest venerable traditional confectionery in Kumamoto, and it was initially called “Chosei candy” or “Higo candy”, but it was brought ...
Aso pickled mustard
“Aso mustard” is a traditional vegetable grown in the cold climate of Aso and the land of volcanic ash, and is characterized by its thin stems, chewy texture...
Ichimonji Guruguru
“Hitomoji” is called wakegi outside of Kumamoto, but those grown in Kumamoto are unique ones that are slightly thicker overall and have a large bulge of whit...
Salad chikuwa
It is a dish in which potato salad is tightly packed in a chikuwa hole and deep-fried. It features a crispy chikuwa texture on the outside, juicy on the insi...
Taiping Yan
Taiping Yan is an arrangement of local cuisine from Fujian Province, China, replacing Japanese ingredients. It is a noodle dish that contains a wide variety ...
Miki Monaka
In the crispy and light skin, red bean paste made with Dainagon azuki beans is tightly contained, and it has an irresistible texture that cuts smoothly while...
Fried pork legs
Deep-fry the prepared pork legs and drip them with vinegar soy sauce. The outside is crispy, and the contents are thick, and it is a gelatinous lump full of ...
Tamana ramen
Tamana city, where you can overlook the Ariake Sea, north of Kumamoto Prefecture, has been famous as a hot spring town since ancient times, but it is also fa...
Aka-gyudon
Aka-beef, which is grown up by eating plenty of good quality pasture and moderate exercise, is a specialty gourmet of Kumamoto and Aso, with moderate fat add...
Karashi root
The texture of the squishy lotus root and its spiciness because it always goes out into the nose. It is a food that is widely used in Kumamoto Prefecture mai...