Japanese Cuisine - Local cuisine
Vegetable tofu
The specialty “vegetable tofu” is a local dish of Shiiba village that has been used for ceremonial occasions in the past. Vegetables used change according to the season, such as...
Pickled daikon
In Miyazaki prefecture, Tano is the town with the most dried daikon production, and these are dried because of the cold wind blowing down from Mt. Wanizuka on the south side of ...
Steamed sun pumpkin
Black skin pumpkin, a specialty that grows in plenty of sunlight in Miyazaki prefecture, which is blessed with a warm climate and is one of the nation's top daylight hours, is a...
Hyuga Natsu
Hyuga summer is a citrus native to Miyazaki prefecture, and is a specialty fruit tree that Miyazaki prefecture boasts the largest production volume in Japan. In the Bunsei era (...
Chicken Nanban
Deep-fried battered chicken, fried in sweet and vinegar sauce, and served with tartar sauce. It is a national famous local dish. Juicy fried chicken is topped with sweet and so...
Kesen dango
It is a Japanese confectionery with a smooth texture that spreads slightly sweet red bean dumplings with the scent of kesen. A mixture of glutinous rice flour and red bean paste...
Mango Suites
Mango from Kagoshima prefecture is a “ripe mango” that is completely ripe on the tree until it falls naturally, so it has a mellow aroma and melting sweet taste that you can eat...
Kajiki manju
Kajiki manju was built 400 years ago from now, when Shimazu Yoshihiro, the 17th lord of Satsuma Domain, built a parapet bridge over two years from 1606 prior to the transfer of ...
