Regional cuisine of Kyushu/Okinawa region
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...
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 ...
Natural oysters
The “Nippo Coast” is famous for producing large, rich, and creamy rock oysters due to the nutritional nutrition of mineral-rich seawater from the Kuroshio Cu...
Himuka mackerel
It is a marine product brand certified by Miyazaki prefecture. In Kitaura in the northeast, we are particular about natural seeds and medicine-free farming, ...
Simmered gonguri
Many fish such as tuna and skipjack tuna are landed at the port of Nichinan, Miyazaki prefecture, where fishing is thriving. “Gonguri” is the stomach of tuna...