Regional cuisine of Kyushu/Okinawa region
Ikashumai
Yobuko's specialty “Ikashumai”, one of Kyushu's representative souvenirs, originated in the kitchen of the underwater restaurant Manbo. It started when it wa...
Boiled ara
Karatsu Kunchi is the annual autumn festival of Karatsu Shrine in Karatsu City, Saga Prefecture, and it is a grand festival with gratitude for the harvest. W...
Funankogui
In the Saga Plain that spreads over Saga prefecture, there are many funas that have been stretched over and over again by waterways breeding. “Funankogui” is...
Keelan
It is a confectionery made by steaming lightly powdered non-glutinous rice and wrapping bean paste in a thinly pounded skin. There are koshi-an and tsubu-an ...
Ureshino Onsen Yudofu
Onsen yudofu is a specialty dish of Ureshino Onsen, characterized by the texture of tofu that melts in your mouth and the umami of tofu dissolves in the soup...
Koi dishes
Shimizu's koi dishes such as “koi no arai (sashimi)” and “koi koku (miso soup),” which use carp exposed to a clear stream that has been selected as one of th...
YaME-tea sweets
The origin of YaME-tea is said to have originated when the monk Shuzui built Reiganji Temple in 1423 (Oei 30) and conveyed the cultivation of tea. Yame City ...
