Japanese Cuisine - Local cuisine
Hinagu Chikuwa
It is said that Hinagu chikuwa began in Meiji 16 when bamboo was rolled up and rotated while baking it. The characteristic of Hinagu chikuwa is that it conveys the same taste as...
Korean candy
“Korean candy” is the oldest venerable traditional confectionery in Kumamoto, and it was initially called “Chosei candy” or “Higo candy”, but it was brought by Kiyomasa Kato dur...
Aso pickled mustard
“Aso mustard” is a traditional vegetable grown in the cold climate of Aso and the land of volcanic ash, and is characterized by its thin stems, chewy texture, and unique spicy i...
Ichimonji Guruguru
“Hitomoji” is called wakegi outside of Kumamoto, but those grown in Kumamoto are unique ones that are slightly thicker overall and have a large bulge of white roots. There are v...
Yamato tea porridge
Yamato tea porridge is a local dish known as “Okaisan” in Nara. It is a simple dish that is boiled with hojicha in cotton sachets in boiling water and cooked together with rice...
Miki Monaka
In the crispy and light skin, red bean paste made with Dainagon azuki beans is tightly contained, and it has an irresistible texture that cuts smoothly while having moderate ela...
Entrance zenzai
The origin goes back to the old naval era, and it seems that it expresses the labor of a long voyage and the joy of returning to the home where the family waits. At that time, s...
Navy's beef stew
It is a menu related to the Navy that Togo Heihachiro, who also served as the seventh commander of the Sasebo Chinjufu, fell in love with while studying in England. In Sasebo, i...
Unzen Jigoku Onsen Tamago
Eggs steamed in a steamer for 7 to 10 minutes using the steam of Unzen Jigoku, which smells of sulfur and white plumes, have a unique taste in hot springs, and are indispensable...
Stone-grilled dishes
It is a local dish where a special rock called quartz porphyry is heated and fresh seafood is grilled on top of it. It is said that it originally began when local fishermen gril...
