Regional cuisine of Kyushu/Okinawa region
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...
Jigoku-steamed
“Jigoku-mushi”, which has continued since the Edo period, is a cooking method for steaming ingredients using the hot steam heat that erupts from the hot spri...
Beppu Reimen
The first Reimen shop opened in Beppu around 1955. It is said that the shop was opened by a chef who has been redeemed from northeastern China (formerly Manc...
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...
Bungo Beppu Bay Crepe
“Shirasu” is the blessings of nature in Beppu Bay. Whitebait fishing has been popular in Hinji Town, and the “crepe”, which is dried in the sun, is shipped n...
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 ...
Entrance zenzai
The origin goes back to the old naval era, and it seems that it expresses the labor of a long voyage and the joy of returning to the home where the family wa...