Regional cuisine of Kyushu/Okinawa region
Sake sushi
When Yoshihiro Shimazu, who was the lord of the domain at that time, held a banquet for cherry blossom viewing in the Edo period, the maid put the remaining ...
Kagoshima black beef
“Kagoshima black beef” has a melting texture woven from marbling with a low melting point called unsaturated fatty acids, which is woven into a fine and soft...
Kurobuta shabu-shabu
“Kurobuta shabu-shabu” is a pork dish of Kagoshima prefecture's brand pork, “Kagoshima black pork,” which is thinly sliced, dipped into a pot of boiling wate...
Kurobuta pork cutlet
The history of Kagoshima black pork is old, and it has a history of 400 years. In the rich nature of Kagoshima, the quality of meat grown freely with feed co...
Chicken rice (Keihan)
Keihan is a local dish made in the Amami archipelago in Kagoshima Prefecture, and is close to dashi chazuke. Chicken rice is served with a variety of ingred...
White shaved ice
Shirakuma is a sweet that has long been popular in Kagoshima for shaved ice made with condensed milk on freshly shaved ice and abundantly topped with fruits ...
Akumaki
Akumaki is a mochi confectionery unique to Kagoshima Prefecture, which is eaten mainly at Tango no Sekku (Tango no Sekku), and is sometimes called “chimaki”....
Seki horse mackerel and seki mackerel sashimi
“Seki horse mackerel” and “Seki mackerel,” which are well known throughout the country, are high-class fish that can be caught in the Toyo Strait off the coa...
Ayu cuisine
There are 585 clear streams flowing in Oita prefecture, such as the Mikuma River, which is the upstream of the main stream of the Chikugo River, a first-clas...
Hitan-zushi
It is sushi made from vegetables, pickles, and river fish from Hita. Natto, yam, and green onions are wrapped in vinegared rice at an exquisite ratio, and wr...
Cape gazami
In the Kakachi area of Bungotakada, there are many good fishing grounds for blue crabs, and large blue crabs landed there are locally called “cape gazami.” T...
Kabosu
It is said that cultivation began in Usuki City in the Edo period, and Usuki, Takeda, Bungoono, etc. are the main production areas. More than 95% of the tota...