Regional cuisine of Kyushu/Okinawa region
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...
Taishu soba
“Taishu soba” is a variety close to the original species that was first introduced to Japan from the continent in the late Jomon period, and it has character...
Tsushima Tonchan
It is a dish in which pork soaked in a sweet and spicy yakiniku sauce based on soy sauce, miso, etc. is grilled with vegetables such as cabbage and bean spro...
Shimabara hand-stretched somen
Shimabara hand-stretched somen is very different from machine-made somen noodles in its manufacturing process, and by carefully aging it over time, it is dif...
Irabou soup
Irabou refers to “elabu sea snake”, and irabou soup is a traditional Okinawan dish using this sea snake. The caught irabou is a dish made from island tofu, ...
Chillager
Chillager is one of the traditional dishes of Okinawa prefecture that has many dishes using pork. It refers to the irony of the “chillager” face in the Okin...
Sater under Ghee
Sata under gi is a traditional deep-fried confectionery in Okinawa prefecture. In the Okinawan dialect, “sater” refers to sugar, “anda” refers to oil, and “...
