Japanese Cuisine - Local cuisine
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...
Yawata Gyoza
Workers working at the government-run Yawata Steel Works had severe physical fatigue and preferred to eat foods that were cheap and had stamina. Also, with the start of trade in...
Ureshino Onsen Yudofu
Onsen yudofu is a specialty dish of Ureshino Onsen, characterized by the texture of tofu that melts in your mouth and the umami of tofu dissolves in the soup and becomes cloudy....
cicilian rice
The cicilian rice is fried meat and vegetables such as tomatoes and lettuce on top of rice and seasoned with mayonnaise. It is a local gourmet served in restaurants and coffee s...
Mojiko grilled curry
The standard grilled curry is rice topped with curry, cheese, and eggs and baked in an oven, and the taste, appearance, and ingredients vary depending on the restaurant. There i...
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), which is said to be au...
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 triggered by the ekiben...