Japanese Cuisine - Local cuisine
Ryobo mochi
It is a typical confectionery of Kagoshima with plenty of thick sugar and soy sauce sauce on dumplings made with glutinous rice flour stabbed on two skewers. The etymology of “j...
Yamakawazuke
The Yamakawa district of Ibusuki City, Kagoshima Prefecture, where Yamakawazuke is handed down, is located at the foot of Mt. Kaimondake at the southern end of the Satsuma Penin...
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 and legumes. A syru...
Seki horse mackerel
It is a famous confectionery from Saganoseki (formerly Saganoseki Town) in Oita City, Oita Prefecture, and is in the process of imitating the shape of high-class fish seki horse...
Sea bream chazuke ureshino
It is a family dish handed down to Wakaeiya since the Edo period, and it is ochazuke served with fresh sea bream pickled in a family tradition of sesame noodles on hot rice and ...
Tochimochi (tochimochi)
The fruit of the “chitchi mochi” is very strong, so if you eat it as it is, it is very bitter, and it has a strong taste that makes your tongue tingle and pain. It is said that ...
Dango soup
Dango-jiru is a typical dish of Oita, where dumplings made by kneading flour and spreading them into strips are made with miso along with vegetables from the four seasons. It is...
Cancer jiru
Ganjiru is a local dish of Usa made using crab (also called mokuzugani or zugani) caught in large and small rivers that flow through the Usa Plain from winter to spring. Since i...