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Kagoshima
Yellow Polar Bear

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
Rakkyo (Pickled Shallot)

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
Mango Sweets

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
Tuna Ramen

Tuna Ramen

Tuna Ramen (まぐろラーメン, Maguro Ramen) was created as a way to promote the town of Kushikino, a port city that once thrived as a hub for distant-water fishing and was renowne...

Kagoshima
Bokke Nabe

Bokke Nabe

In Kagoshima Prefecture, the word "bokke" means "bold" or "hearty," evoking images of historical figures like Saigo Takamori. Kirishima, famously known as the "Land of Heavenly ...

Kagoshima
Tonkotsu

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
Keshen Dango

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 ...

Kagoshima
Kibinago Sashimi

Kibinago Sashimi

Kibinago Sashimi (きびなごの刺身) features small silver-striped fish measuring around 10cm, and it holds a special place on Kagoshima’s dining tables. This dish, which requires ...

Kagoshima
Katsuo Dishes

Katsuo Dishes

Katsuo dishes (かつお料理, Katsuo ryouri) from Makurazaki carry over 350 years of fishing tradition and pride. Makurazaki has been Japan’s top producer of katsuobushi, or dried ...

Saga
Karatsu Q-Saba

Karatsu Q-Saba

Karatsu Q-Saba (唐津Qサバ, Karatsu Q-Saba) is a farm-raised mackerel developed through a joint research initiative between Kyushu University and Karatsu City in Saga Prefecture....

Saga
Suko Sushi

Suko Sushi

Suko Sushi (須古寿司, Suko zushi) is a traditional box-style sushi from Suko, located in Shiroishi Town, Kishima District, Saga Prefecture. It features a base of vinegared ri...

Saga
Saga Beef

Saga Beef

Saga Beef (佐賀牛, Saga gyu) is one of the finest brand-name wagyu in Japan, renowned for its exceptional quality. Only beef that meets strict criteria—Grade 4 or higher for mea...

Saga
Imari Beef

Imari Beef

Imari Beef (伊万里牛, Imari gyu) is carefully raised in the lush green mountains, pristine waters, and crisp air of Imari's beautiful natural surroundings. With the dedicatio...

Oita
Sea Bream Chazuke Ureshino

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
Atsumeshi

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
Yoshino Torimeshi

Yoshino Torimeshi

Yoshino Torimeshi (吉野鶏めし) is a beloved home-cooked dish passed down in the Yoshino area of southern Oita City. Its origins trace back to hunters who prepared this dish usin...

Oita
Seki Aji & Seki Saba Monaka

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
Seared Seki Horse Mackerel & Seki Mackerel Sashimi

Seared Seki Horse Mackerel & Seki Mackerel Sashimi

Seki Horse Mackerel and Seki Mackerel (関アジ・関サバ, Seki Aji & Seki Saba) are premium fish caught in the Bungo Channel, off the coast of Saganoseki, Oita Prefecture. These de...

Oita
Ayu Cuisine

Ayu Cuisine

Ayu Cuisine (鮎料理, Ayu ryouri) is a celebrated specialty of Oita Prefecture, where pristine rivers abound. Among these, rivers such as the Mikuma River, part of the Chikugo Ri...

Oita
Hitan Sushi

Hitan Sushi

Hitan Sushi (ひたん寿し, Hitansushi) is a unique type of sushi made using local vegetables, pickles, and river fish from Hita. At the heart of this sushi is the original "Taka...

Oita
Misaki Gazami (Blue Swimming Crab)

Misaki Gazami (Blue Swimming Crab)

Misaki Gazami (岬ガザミ), or large blue swimming crabs, are a specialty of the Kakaji area in Bungotakada City, known as a prime fishing location for these crabs. The taste a...

Oita
Kabosu

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
Hamo Dishes

Hamo Dishes

Hamo dishes (鱧料理, Hamo ryouri) have been cherished in Nakatsu for generations. The peak seasons for hamo are summer, autumn, and winter, offering three chances a year to enjo...

Oita
Takada Soba

Takada Soba

Takada Soba (高田そば, Takada soba) from Bungo Takada stands out for its unique cultivation cycle, as it is harvested twice a year in spring and autumn. This means there are two...