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Hakata Wagyu
Hakata Wagyu beef is wagyu beef purchased mainly from calf-producing areas in Kyushu and carefully raised for about 20 months by farmers registered as Hakata Wagyu producers. Th...
Umegae mochi
The chewy, thin dough is baked crisply, and the inside is plump cooked azuki beans from Tokachi. Tsubuan uses the auspicious donation salt (Amakusa salt), which is said to be au...
Kashiwa rice onigiri
In northern Kyushu, chicken is called “kashiwa” and has been popular as an ingredient since ancient times. It is said that the spread of kashiwameshi was triggered by the ekiben...
Tagawa hormone
Tagawa hormone nabe is a dish in which hormones seasoned with yakiniku sauce and a large amount of vegetables such as onions, cabbage, bean sprouts, and leeks are stir-fried on ...
Kudzu Kiri
Akizuki Honkudzu, which was praised when it was presented to the lord of the Akizuki Domain, a branch domain of the Kuroda Domain, and was also a gift to the shogunate, is a pur...
Ashiyan squid
Hibiki Sea off the coast of Ashiya-cho is one of the leading fishing grounds for squid in western Japan. The spear squid, which is branded as “Ashiyan squid,” is perfect for mak...
Udon
The characteristic of Udon in Fukuoka is that the noodles are soft. The harmony between the noodles with the fluffy surface and the chewy inside and the soup with a gentle taste...
YaME-tea sweets
The origin of YaME-tea is said to have originated when the monk Shuzui built Reiganji Temple in 1423 (Oei 30) and conveyed the cultivation of tea. Yame City and the surrounding ...
Natural oysters
The “Nippo Coast” is famous for producing large, rich, and creamy rock oysters due to the nutritional nutrition of mineral-rich seawater from the Kuroshio Current and mineral-ri...
Himuka mackerel
It is a marine product brand certified by Miyazaki prefecture. In Kitaura in the northeast, we are particular about natural seeds and medicine-free farming, and the breeding his...