Regional cuisine of Kyushu/Okinawa region
juicy
Juicy is Okinawan style cooked rice cooked with pork belly and vegetables such as hijiki and carrots, cooked in boiled pork broth or kelp broth. Depending on...
Okinawan Mozuku Vinegar
When chewing, it has a texture like a wakame, but it is characterized by strong stickiness as the surface is lukewy. More than 95% of mozuku consumed in Jap...
Okinawa zenzai
Kintoki beans and broth boiled in brown sugar are chilled and served in a bowl, and are topped with several pieces of white balls and fluffy oyster ice. In O...
Okinawan traditional cuisine suchikar
Suchikar is a traditional Okinawan dish, and is a preserved food made with pork salted. “Sue” stands for saltwater and salt, and “chikaa” means pickling, an...
Yaeyama soba
It is a local dish of Yaeyama region, which is the southernmost part of Japan, such as Ishigaki Island and Taketomi Island. Oil treatment is done after boili...
Hakata zoni
It is an essential zoni for New Year's holidays, but Hakata zoni is eaten mainly in Fukuoka City and Hakata area. A characteristic feature of Hakata zoni is...
Okinawa Miyakojima Mango
Miyakojima is a remote island in Okinawa and is a subtropical island located approximately the same latitude as Miami, Florida. The mango grown in the light...
Yudochi
In the past, Oita Prefecture had many areas where it was poorly drained, and the cultivation of wheat was thriving because it was not suitable for rice culti...
Barberry shell
Barugi shellfish are colorful and colorful, such as “yellow, purple, orange, red”, and so on, to make your dining table gorgeous. In addition, it is very del...
Kujaku
Kujaku, which is handed down to Saiki City, is a boiled egg with red colored white meat, wrapped in green white fish and deep-fried. When cut in half, it got...
Salt-grilled camas
At Karatsu Port, the gateway to the sea in Saga Prefecture, fresh and greasy is caught every autumn. Among the Kamas in Karatsu, the fat is especially fat, ...