Regional cuisine of Kyushu/Okinawa region
Yoshino chicken rice
Yoshino chicken rice is a home-cooked dish handed down in the Yoshino district in the southern part of Oita City, and is said to have originated from chicken...
Seki horse mackerel
It is a famous confectionery from Saganoseki (formerly Saganoseki Town) in Oita City, Oita Prefecture, and is in the process of imitating the shape of high-c...
Atsumeshi
Fresh horse mackerel, yellowtail, etc. that have just been caught are cut and washed in seawater quickly, cut into bite-sized pieces, soaked in soy sauce, pl...
Sea bream chazuke ureshino
It is a family dish handed down to Wakaeiya since the Edo period, and it is ochazuke served with fresh sea bream pickled in a family tradition of sesame nood...
Suko-zushi
“Suko sushi” is a sushi made with vinegared rice added with glutinous rice topped with kinshi eggs, sasagaki burdock, Narazuke, kamaboko, pickled ginger, shi...
Imari beef
In the best natural environment surrounded by the green mountains of Imari, which is rich in nature, clear water, and air, “Imari beef” raised by producers w...
Karatsu Q mackerel
Karatsu Q mackerel is a farmed mackerel created by joint research between Kyushu University and Karatsu City in Saga prefecture. It is produced using a compl...
Takada soba
Bungotakada soba has a major characteristic that it is cultivated twice a year in spring and autumn, and there is a season for new soba twice a year (July an...
Conger dishes
The season for conger eel, which has been popular in Nakatsu since ancient times, is three times a year: summer, autumn, and winter. From being served raw wi...
Dango soup
Dango-jiru is a typical dish of Oita, where dumplings made by kneading flour and spreading them into strips are made with miso along with vegetables from the...
Cancer jiru
Ganjiru is a local dish of Usa made using crab (also called mokuzugani or zugani) caught in large and small rivers that flow through the Usa Plain from winte...