New Articles
Vegetable tofu
The specialty “vegetable tofu” is a local dish of Shiiba village that has been used for ceremonial occasions in the past. Vegetables used change according to the season, such as...
Pickled daikon
In Miyazaki prefecture, Tano is the town with the most dried daikon production, and these are dried because of the cold wind blowing down from Mt. Wanizuka on the south side of ...
Grilled wild boar with salt
The mountains that span municipalities around Nobeoka in Miyazaki prefecture are abundant in acorns and nuts that feed birds and animals. Boars raised in such a blessed natural ...
Steamed sun pumpkin
Black skin pumpkin, a specialty that grows in plenty of sunlight in Miyazaki prefecture, which is blessed with a warm climate and is one of the nation's top daylight hours, is a...
Bibi horseback
Meizu fishing port in Miyazaki prefecture is an area rich in nature with a warm climate and dazzling sunlight throughout the year. There are clear standards in place in order to...
Kitauranada horse mackerel
“Kitauranada horse mackerel” catches horse mackerel that lives in the rough Hyuga Sea, which is counted as one of the three fingers in the whole country, with a seaming net, and...
Hakata mentaiko
Hakata mentaiko, one of Fukuoka's representative souvenirs, is fermented with pollock ovaries mixed with red pepper, salt, sesame and garlic. With exquisite sweet and spicy tas...
Kadogawa Kinsho
It is a conger eel caught in Kadogawa-cho, Higashiusuki-gun, Miyazaki prefecture, and is a Miyazaki prefecture marine products brand certified product. Speaking of conger, Kyoto...
Tempura in Obi
It is a unique tempura made by combining fresh fish surimi landed on the Nichinan coast with handmade tofu, brown sugar, miso, and secret soup stock and deep-fried in oil. It ha...
Hyuga Natsu
Hyuga summer is a citrus native to Miyazaki prefecture, and is a specialty fruit tree that Miyazaki prefecture boasts the largest production volume in Japan. In the Bunsei era (...