Regional cuisine of Kyushu/Okinawa region
Cooking Classes in Japan
airKitchen allows travelers from all around the world to book and experience authentic cooking classes. Chose your best cooking class from 1000+ classes.
Hone Kajiri
Hone Kajiri (骨かじり, Hone kajiri) is a traditional dish from the Hitoyoshi-Kuma region, particularly the Oku-Kuma area (Kamikuma, Yunomae Town, Taragi Town...
Yudemochi
Yudemochi (ゆでもち, Yudemochi) is a traditional sweet from Oita Prefecture, which has a rich history of wheat-based cuisine. In the past, many areas in Oita...
Sorakita Mochi
Sorakita Mochi (そらきたもち, Sorakita mochi) is a traditional sweet deeply cherished on the small island of Himeshima, located at the western edge of the Se...
Jiri-yaki
Oita Prefecture is well-known for its high consumption of chicken, but it also has a rich tradition of flour-based cuisine deeply rooted in daily life. The r...
Whole Horse Mackerel Sushi
Whole Horse Mackerel Sushi (あじの丸ずし, Aji no Maruzushi) is a traditional dish from Saiki City, located in the southeastern part of Oita Prefecture. The...
Kujaku
Kujaku (くじゃく, Kujaku) is a traditional dish from Saiki City, made by wrapping a boiled egg—its white part dyed red—in green-colored minced white fish pas...
Sake Manju
Sake Manju (酒まんじゅう, Sake manju) is a beloved traditional sweet from the Houhi region, which encompasses Taketa City and Bungo-Ono City in southwestern ...
Karukan
Karukan (かるかん) is a traditional sweet from Kagoshima Prefecture, made with karukan flour, yam, and water. It is widely recognized across Japan as one of ...
Akumaki
Akumaki (あくまき, Akumaki) is a unique mochi-style sweet from Kagoshima Prefecture, traditionally enjoyed during the Boys’ Festival (Tango no Sekku). It is ...
Jambo Mochi
Jambo Mochi (じゃんぼ餅, Jambo mochi) is a beloved traditional dish from Kagoshima Prefecture. It features freshly pounded mochi or glutinous rice flour dump...
Yaeyama Soba
Yaeyama Soba (八重山そば) is a traditional dish from the Yaeyama region, the southernmost part of Japan, including islands like Ishigaki and Taketomi. The...
Tofu Yo (Tou Fu Yong)
Tofu Yo (豆腐よう, Tou Fu Yong) is a traditional delicacy from Okinawa, Japan, rooted in the Ryukyu Kingdom's culinary history. This fermented food evolved f...
Fried Gurukun
Fried Gurukun (グルクンの唐揚げ, Gurukun no Karaage) is a beloved traditional dish of Okinawa, made using Gurukun, the prefectural fish of Okinawa, also know...
Mimiga
Mimiga (ミミガー, Mimiga) is a traditional delicacy from Okinawa, made from pig’s ears. Known for its unique, crunchy texture, the dish gets its name from th...
Jūshī
Jūshī (ジューシー) is a traditional Okinawan style of seasoned rice cooked with pork belly, hijiki seaweed, carrots, and other vegetables. It is flavored wit...
Kind of food
Recommended
-
![Sakura Shrimp]()
Sakura Shrimp
Shizuoka / >Local cuisine -
![Kuroishi Tsuyu Yakisoba]()
Kuroishi Tsuyu Yakisoba
Aomori / >Soba & Udon -
![Shino Udon]()
Shino Udon
Okayama / >Soba & Udon -
![Gonguri-ni]()
Gonguri-ni
Miyazaki / >Nabe dish -
![Whole Horse Mackerel Sushi]()
Whole Horse Mackerel Sushi
Oita / >Sushi -
![Matsumae-zuke]()
Matsumae-zuke
Hokkaido / >Local cuisine -
![Tarai Udon]()
Tarai Udon
Tokushima / >Soba & Udon -
![Kushiro Ramen]()
Kushiro Ramen
Hokkaido / >Ramen
