Regional cuisine of Kyushu/Okinawa region
Navy's beef stew
It is a menu related to the Navy that Togo Heihachiro, who also served as the seventh commander of the Sasebo Chinjufu, fell in love with while studying in E...
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...
Unzen Jigoku Onsen Tamago
Eggs steamed in a steamer for 7 to 10 minutes using the steam of Unzen Jigoku, which smells of sulfur and white plumes, have a unique taste in hot springs, a...
Stone-grilled dishes
It is a local dish where a special rock called quartz porphyry is heated and fresh seafood is grilled on top of it. It is said that it originally began when ...
Yusenpei
A souvenir from Unzen is hot water senpei. Yusenpei is a slightly sweet, crispy, wafer-like confectionery made by adding hot spring water to flour, sugar, eg...
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...
Kumamoto horse sashimi
A long-established horse meat restaurant located in Kamedori, the center of Kumamoto. We offer horse sashimi using fresh horse meat raised at our farm and lo...
Takamori Dengaku
Dengaku is a historical local dish that has been eaten for about 700 to 800 years ago. As a commitment, the condiments contained in Dengaku miso are applied...
Kankoromochi
Kankoromochi is a specialty of the Goto Islands in Nagasaki prefecture. “Kankoro” is a dialect of the Goto region where sweet potatoes are thinly sliced and ...
Iki sea urchin bowl
Iki Island, a remote island in Nagasaki prefecture, is attractive for its unspoiled nature, but sea urchins are particularly popular, and many people from ou...