Japanese Cuisine - Local cuisine
Kinzanji miso
Kinzanji miso is a mellow and soft edible miso produced in Wakayama prefecture where cucumber, eggplant, shiso, ginger and koji are prepared together, and fermented and aged. Si...
Ariake Sea Cuisine
Countless rivers flow into the Ariake Sea, which straddles Kumamoto prefecture, Saga prefecture, Fukuoka prefecture, and Nagasaki prefecture, and is regarded as a nutritious sea...
Shoro manju
Shoro manju is one of the sweets that represent Karatsu. It is said that it was named because it resembles the shape of truffle that grows naturally in Niji no Matsubara in Kara...
Matsubara Okoshi
It is an old-fashioned handmade rice confectionery with plenty of brown sugar sprinkled on the surface of the revitalization, named after “Niji no Matsubara,” one of Japan's top...
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. While men from the to...
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 a live funa wrapped...