Regional cuisine of Kyushu/Okinawa region
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Suppon Nabe
Raised in Oita Prefecture, where clear streams and a mild climate create favorable conditions for softshell turtles, suppon has long been believed to promote...
Genboku Shiitake
Shiitake mushrooms grown on logs in Kumamoto Prefecture are cultivated by inoculating logs—made from felled trees such as kunugi oak—with mushroom spawn. Dur...
Ikinari Dango
Ikinari Dango is a traditional Kumamoto confection with a simple, old-fashioned flavor. Slices of sweet potato and chunky sweet red bean paste are wrapped in...
Akagyu-don
Raised with regular exercise and plenty of high-quality pasture, Akaushi cattle produce firm, lean beef with just the right amount of fat. Akaushi-don is one...
Takamori Dengaku
Dengaku is a historic local dish that has been eaten for around 700 to 800 years. One distinctive feature is the seasoning in the dengaku miso: many of its ...
Tamana Ramen
Tamana City, in northern Kumamoto Prefecture overlooking the Ariake Sea, has long been known as a hot spring town—and as the birthplace of Kumamoto Ramen. Ba...
Karashi Renkon
Crisp lotus root meets the sharp heat of mustard miso that rises to the nose. Enjoyed throughout Kumamoto Prefecture, it is often served as a snack with drin...
Kumamoto Ramen
Kumamoto ramen spread from Kurume City in Fukuoka Prefecture, considered the birthplace of tonkotsu ramen, through Tamana City in Kumamoto Prefecture, and on...
Kujukushima Kaki Meshi
Oysters are sometimes called the “milk of the sea” and are rich in nutrients such as protein and vitamins. Kujukushima oysters are said to absorb abundant nu...
Kanzarashi
Small dumplings made from shiratama rice flour are boiled and chilled in Shimabara’s spring water, then served with a special syrup made with honey, sugar, a...
Obama Champon
Obama Champon is known for its light yet deeply savory broth, made with pork bones, chicken bones, seafood, and Japanese anchovy stock. Aromatic shell-on shr...
Hatoshi
Hatoshi is a local dish from Nagasaki made by wrapping shrimp paste in bread and deep-frying it. It was introduced from China through trade and became popula...
Goto Udon
Goto Udon is considered one of Japan’s three great udon varieties, alongside Sanuki Udon and Inaniwa Udon. These thin noodles are known for their firm bite a...
Nagasaki Sara Udon
Nagasaki is famous for champon, but sara udon is a noodle dish loved just as much by locals—perhaps even more. It is a hearty dish of Chinese-style noodles t...
