Japanese Cuisine - Local cuisine
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...
Karashi root
The texture of the squishy lotus root and its spiciness because it always goes out into the nose. It is a food that is widely used in Kumamoto Prefecture mainly as a liquor dish...
Takamori Dengaku
Dengaku is a historical local dish that has been eaten for about 700 to 800 years ago. As a commitment, the condiments contained in Dengaku miso are applied to the sun and have...
Kankoromochi
Kankoromochi is a specialty of the Goto Islands in Nagasaki prefecture. “Kankoro” is a dialect of the Goto region where sweet potatoes are thinly sliced and sun-dried. Kankoro m...
Butter mochi
Butter mochi is a confectionery made by adding glutinous rice soaked in water overnight, adding other ingredients (butter, flour, egg yolk, sugar, etc.) and mixing. By adding bu...
Cherries in Sanseki
The Miseki district of Yuzawa City is known as a cherry producing area, and is a fertile land with temperature differences. An alluvial fan has developed under the fault cliff, ...
Black ore curry
A rare curry called black ore curry was born in a dish made by the head chef of the Bronze Museum based on the image of black ore gemstones as a dish that makes use of the fact ...