Japanese Cuisine - Local cuisine
Kudzu Kiri
Akizuki Honkudzu, which was praised when it was presented to the lord of the Akizuki Domain, a branch domain of the Kuroda Domain, and was also a gift to the shogunate, is a pur...
YaME-tea sweets
The origin of YaME-tea is said to have originated when the monk Shuzui built Reiganji Temple in 1423 (Oei 30) and conveyed the cultivation of tea. Yame City and the surrounding ...
Log shiitake mushrooms
Miyazaki prefecture has all the conditions such as “oak tree,” “clean water,” “temperature difference per day,” and “daylight hours at the top level in Japan,” which are indispe...
Cheese manju
“Cheese manju” is generally a baked confectionery that contains cream cheese in cookie dough. It is a confectionery with a novel combination of cheese instead of bean paste from...
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...