Local cuisine(Page.9) - Japanese Regional Cuisine

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Kagoshima

Kagoshima Local cuisine

Yose Tofu

Yose Tofu (寄せ豆腐, Yose tofu) is a unique variation of tofu made during the "yose" stage of the tofu-making process, where the tofu hasn't completely solidified yet. Unlike ot...

Kagoshima

Kagoshima Local cuisine

Kajiki Manju

Kajiki Manju (加治木まんじゅう, Kajiki manju) is a traditional Japanese sweet with a history dating back 400 years. It is said to have originated in 1606 when Shimazu Yoshihiro,...

Kagoshima

Kagoshima Local cuisine

Yellow Polar Bear

The "Yellow Polar Bear" is a tropical twist on Kagoshima's famous shaved ice dessert, "Shirokuma" (白熊). This summery treat features a towering 20-cm tall mound of fluffy sh...

Kagoshima

Kagoshima Local cuisine

Rakkyo (Pickled Shallot)

Kagoshima Prefecture is one of Japan's leading producers of rakkyo (pickled shallots), accounting for nearly 30% of the national production. Among its regions, the coastal area ...

Kagoshima

Kagoshima Local cuisine

Mango Sweets

Mango Sweets feature mangoes from Kagoshima Prefecture that are left to fully ripen on the tree until they naturally fall. This process results in “perfectly ripened mangoes” kn...

Kagoshima

Kagoshima Local cuisine

Tonkotsu

Tonkotsu (とんこつ) is a traditional dish made by grilling pork ribs, then sautéing them with sweet potato shochu before simmering them with vegetables like konjac and daikon ra...

Kagoshima

Kagoshima Local cuisine

Keshen Dango

Keshen Dango (けせん団子, Keshen Dango) is a smooth-textured Japanese sweet with a gentle sweetness of red bean paste and a unique, fragrant aroma from cinnamon leaves. This ...

Oita

Oita Local cuisine

Sea Bream Chazuke Ureshino

Sea Bream Chazuke Ureshino (鯛茶漬けうれしの, Tai Chazuke Ureshino) is a traditional family recipe passed down since the Edo period at Wakaeya. This dish features fresh slic...

Oita

Oita Local cuisine

Atsumeshi

Atsumeshi (あつめし) is a traditional meal that originated as a hearty dish for fishermen in Saiki City, Oita. Freshly caught fish such as horse mackerel, mackerel, or amberj...

Oita

Oita Local cuisine

Seki Aji & Seki Saba Monaka

Seki Aji & Seki Saba Monaka (関あじ関さば最中) is a beloved traditional sweet from Saganoseki, Oita City, in Oita Prefecture. These monaka, or crispy wafer treats, are shaped li...

Oita

Oita Local cuisine

Kabosu

Kabosu (かぼす, Kabosu) is a citrus fruit that is believed to have been first cultivated in Usuki City during the Edo period. Today, areas like Usuki, Taketa, and Bungo-Ono are ...

Oita

Oita Local cuisine

Gan-jiru (Crab Soup)

Gan-jiru (がん汁) is a traditional local dish from Usa, crafted using river crabs (commonly known as mokuzugani or zugani) caught in the rivers flowing through the Usa Plain fro...

Oita

Oita Local cuisine

Dango-jiru

Dango-jiru (だんご汁) is a classic dish from Oita Prefecture made with hand-kneaded wheat flour dough stretched into wide, ribbon-like pieces. These flavorful noodles are simmer...

Oita

Oita Local cuisine

Yaseuma

Yaseuma (やせうま) is a local specialty of Oita Prefecture made by boiling flattened wheat flour dough and coating it with a mixture of roasted soybean flour (kinako) and sugar....

Kumamoto

Kumamoto Local cuisine

Miki Monaka

Miki Monaka (美貴もなか) features a light and crisp outer shell filled generously with sweet red bean paste made from premium adzuki beans. The filling has just the right amount...

Kumamoto

Kumamoto Local cuisine

Hinagu Chikuwa

Hinagu Chikuwa (日奈久ちくわ, Hinagu chikuwa) originated in 1883 when fish paste was wrapped around bamboo sticks and grilled while being rotated. The defining quality of Hin...