Regional cuisine of Kyushu/Okinawa region
Making the life of Yobuko Squiders
Together with Yobuko's morning market in Yobuko Town, Karatsu City, Saga Prefecture, it is a specialty of the city. It is a dish that shines the craftsmansh...
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...
Steamed Yanagawa eel
Synonymous with Yanagawa is the atmosphere and scenery downstream and steamed eel. In Fukuoka, it is so famous that “speaking of eels is Yanagawa.” Unaju and...
Mojiko grilled curry
The standard grilled curry is rice topped with curry, cheese, and eggs and baked in an oven, and the taste, appearance, and ingredients vary depending on the...
Hakata Wagyu
Hakata Wagyu beef is wagyu beef purchased mainly from calf-producing areas in Kyushu and carefully raised for about 20 months by farmers registered as Hakata...
Umegae mochi
The chewy, thin dough is baked crisply, and the inside is plump cooked azuki beans from Tokachi. Tsubuan uses the auspicious donation salt (Amakusa salt), wh...
Kashiwa rice onigiri
In northern Kyushu, chicken is called “kashiwa” and has been popular as an ingredient since ancient times. It is said that the spread of kashiwameshi was tri...
Tagawa hormone
Tagawa hormone nabe is a dish in which hormones seasoned with yakiniku sauce and a large amount of vegetables such as onions, cabbage, bean sprouts, and leek...
Kudzu Kiri
Akizuki Honkudzu, which was praised when it was presented to the lord of the Akizuki Domain, a branch domain of the Kuroda Domain, and was also a gift to the...
Ashiyan squid
Hibiki Sea off the coast of Ashiya-cho is one of the leading fishing grounds for squid in western Japan. The spear squid, which is branded as “Ashiyan squid,...
Udon
The characteristic of Udon in Fukuoka is that the noodles are soft. The harmony between the noodles with the fluffy surface and the chewy inside and the soup...
