Regional cuisine of Kyushu/Okinawa region
Rokubee (Rokubee)
Rokubei is a local dish handed down around the Shimabara Peninsula in Nagasaki prefecture and in Tsushima. It is a noodle dish in which noodles with sweet p...
Chinsuko
It is a baked confectionery made mainly of flour, lard, sugar, etc. The origin of chinsuko was a high-class confectionery eaten at the court during the Ryuk...
Makigaki (makigaki)
A traditional food handed down in Yamato-cho, Kamimashiki-gun, in the Uki district, famous for producing dried persimmons. With the meaning of “waking up goo...
Deep-fried mehikari
Mexicali is a small fish of about 5 to 15 cm caught at a depth of about 300 m in the Hyuga Nada Sea off the coast of Nobeoka City, and it has become called “...
Fish sashi (fish sakanazu)
Uozushi refers to mackerel sushi made from mackerel and horse mackerel, and is commonly referred to as mackerel zushi or horse mackerel zushi. It is a specia...
Kappo chicken (kappodori)
Takachiho in Miyazaki prefecture is known as a town of myths and legends. In this region, bamboo is called “kappo”. In the past, people used bamboo instead o...
Jumbo mochi (janbo-mochi)
“Janbomochi” is a dish that has been popular since ancient times in Kagoshima Prefecture, with two dango skewers made from freshly cooked mochi and glutinous...
Sake manju
The Hohi region is composed of Takeda City and Bungoono City located in the southwestern part of Oita Prefecture. It is an area surrounded by all sides such ...
and kobushi
The shape is like abalone, and the size is a little smaller than abalone. The body is soft and is also called “Nagarame” by the people of Kagoshima prefectur...
suddenly dumpling
It is a traditional Kumamoto local confectionery with a rustic flavor made from flour kneaded and stretched, steamed with sweet potato and grain bean paste w...