New Articles
Miyazaki Beef
Miyazaki Beef (宮崎牛, Miyazaki gyu) refers to the premium black-haired Wagyu raised and fattened in Miyazaki Prefecture. Only beef that meets the strict grade standards of the ...
Miyazaki Kanpachi
Miyazaki Kanpachi (宮崎カンパチ, Miyazaki kanpachi) thrives in the nutrient-rich waters of the Hyuganada Sea, where the warm currents of the Black Current flow. This region offe...
Miyazaki Katsuo Umikko-Bushi
Miyazaki Katsuo Umikko-Bushi (宮崎かつおうみっこ節) is a handcrafted delicacy produced by the Women's Fisheries Processing Group of the Nichinan City Fisheries Cooperative in Mi...
Salt-Grilled Ayu
Salt-Grilled Ayu (鮎の塩焼き, Ayu no Shioyaki) showcases the delicate flavors of ayu, or sweetfish, prized for its lifecycle intertwined with nature. In the spring, young ayu...
Asahi Crab
Asahi Crab (旭ガニ, Asahi gani) is a specialty of Miyazaki Prefecture. Its peak season typically falls in early summer and autumn, with the crabs caught around May—just before t...
Lettuce Roll
The Lettuce Roll (レタス巻き, Retasu maki) originated in 1966 at the renowned sushi restaurant "Ippei" in Miyazaki City. It was created by the founder, Shoji Muraoka, as a speci...
Himuka Premium Mackerel
Himuka Premium Mackerel (ひむか本サバ, Himuka hon-saba) is a certified seafood brand from Miyazaki Prefecture. Carefully cultivated in the northeast region of Kitaura, this m...
Chirimen (Dried Young Anchovies)
Chirimen (ちりめん) are dried young anchovies, prized for their delicate texture and rich flavor. Off the coast of Miyazaki Prefecture, the Hyuganada Sea experiences some of Jap...
Cheese Manju
Cheese Manju (チーズ饅頭, Cheese manju) is a delightful baked treat typically made with cookie-like dough filled with cream cheese. This unique Japanese sweet replaces the tradi...
Natural Log-Grown Shiitake Mushrooms
Miyazaki Prefecture is blessed with ideal conditions for producing natural log-grown shiitake mushrooms (原木しいたけ). These include abundant kunugi oak trees, pristine water, ...
Gonguri-ni
Gonguri-ni (ごんぐり煮) is a traditional home-style dish from Nichinan City, Miyazaki Prefecture, where fishing is a thriving industry. The term "gonguri" refers to the stomach ...
Uiro
Uiro (ういろう, Uiro) has its origins in the late 19th century, around 1877 (Meiji 10). It is said to have been first sold by Sato Suzuki (1849–1922), a local innkeeper in Orino...
Ise Lobster
The Ise Lobster (伊勢海老, Ise ebi) harvested in Miyazaki thrives in the rough waves of the Hyuganada Sea, enriched by the warm Kuroshio Current. As a result, its meat is firm, ...
Kurobuta Tonkatsu
Kurobuta Tonkatsu (黒豚とんかつ, Kurobuta tonkatsu) showcases the rich heritage of Kagoshima’s prized Kurobuta pork, a breed with a history spanning 400 years. Raised amid the l...
Kurobuta Shabu-Shabu
Kurobuta Shabu-Shabu (黒豚しゃぶしゃぶ) is a traditional dish from Kagoshima Prefecture, featuring thinly sliced "Kagoshima Kurobuta" pork, a renowned local breed. Slices are de...
Kagoshima Kuroge Wagyu
Kagoshima Kuroge Wagyu (鹿児島黒牛) is a prestigious brand of beef renowned for its fine, tender texture and beautifully marbled fat, known as unsaturated fat, which melts at a ...
Yamakawa Pickles
Yamakawa Pickles (山川漬け, Yamakawa-zuke) hail from the Yamakawa region in Ibusuki City, Kagoshima Prefecture. Located at the southern tip of the Satsuma Peninsula, near the ba...
Sake Zushi
Sake Zushi (酒ずし, Sake zushi) is said to have originated during the Edo period when Shimazu Yoshihiro, the feudal lord of the time, hosted a cherry blossom party. After the fe...
Ryombo Mochi
Ryombo Mochi (両棒餅) is a traditional sweet from Kagoshima made from rice flour dumplings skewered on two sticks and generously coated with a thick, sweet soy sauce glaze. T...
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...
Seared Bonito
Makurazaki City, located at the southernmost tip of the Satsuma Peninsula, is a town blessed with abundant natural beauty. Nutrient-rich waters flow from the sources deep within...
Umi no Sakura Kan Marinated Bowl
The Umi no Sakura Kan Marinated Bowl (海の桜勘漬け丼) features the premium kanpachi (amberjack) brand “Umi no Sakura Kan” from Tarumizu, carefully marinated in a specially craft...
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,...
Ontamaran Don
Ontamaran Don (温たまらん丼, Ontamaran don) gets its name from a phrase meaning "too delicious to resist," inspired by the delicious onsen eggs from Ibusuki's sand-steamed hot s...
