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Miki Monaka
In the crispy and light skin, red bean paste made with Dainagon azuki beans is tightly contained, and it has an irresistible texture that cuts smoothly while having moderate ela...
Fried pork legs
Deep-fry the prepared pork legs and drip them with vinegar soy sauce. The outside is crispy, and the contents are thick, and it is a gelatinous lump full of collagen that is per...
Entrance zenzai
The origin goes back to the old naval era, and it seems that it expresses the labor of a long voyage and the joy of returning to the home where the family waits. At that time, s...
Navy's beef stew
It is a menu related to the Navy that Togo Heihachiro, who also served as the seventh commander of the Sasebo Chinjufu, fell in love with while studying in England. In Sasebo, i...
Tamana ramen
Tamana city, where you can overlook the Ariake Sea, north of Kumamoto Prefecture, has been famous as a hot spring town since ancient times, but it is also famous for being the b...
Unzen Jigoku Onsen Tamago
Eggs steamed in a steamer for 7 to 10 minutes using the steam of Unzen Jigoku, which smells of sulfur and white plumes, have a unique taste in hot springs, and are indispensable...
Stone-grilled dishes
It is a local dish where a special rock called quartz porphyry is heated and fresh seafood is grilled on top of it. It is said that it originally began when local fishermen gril...
Yusenpei
A souvenir from Unzen is hot water senpei. Yusenpei is a slightly sweet, crispy, wafer-like confectionery made by adding hot spring water to flour, sugar, eggs, and baking soda....
Aka-gyudon
Aka-beef, which is grown up by eating plenty of good quality pasture and moderate exercise, is a specialty gourmet of Kumamoto and Aso, with moderate fat added to well-tightened...
Karashi root
The texture of the squishy lotus root and its spiciness because it always goes out into the nose. It is a food that is widely used in Kumamoto Prefecture mainly as a liquor dish...
Kumamoto horse sashimi
A long-established horse meat restaurant located in Kamedori, the center of Kumamoto. We offer horse sashimi using fresh horse meat raised at our farm and local cuisine in Kumam...
Takamori Dengaku
Dengaku is a historical local dish that has been eaten for about 700 to 800 years ago. As a commitment, the condiments contained in Dengaku miso are applied to the sun and have...
Kankoromochi
Kankoromochi is a specialty of the Goto Islands in Nagasaki prefecture. “Kankoro” is a dialect of the Goto region where sweet potatoes are thinly sliced and sun-dried. Kankoro m...
Iki sea urchin bowl
Iki Island, a remote island in Nagasaki prefecture, is attractive for its unspoiled nature, but sea urchins are particularly popular, and many people from outside the prefecture...
Taishu soba
“Taishu soba” is a variety close to the original species that was first introduced to Japan from the continent in the late Jomon period, and it has characteristics similar to th...
Tsushima Tonchan
It is a dish in which pork soaked in a sweet and spicy yakiniku sauce based on soy sauce, miso, etc. is grilled with vegetables such as cabbage and bean sprouts, etc., and it is...
Shimabara hand-stretched somen
Shimabara hand-stretched somen is very different from machine-made somen noodles in its manufacturing process, and by carefully aging it over time, it is difficult to boil and s...
Hanazushi
It is a pickled eggplant peculiar to Akita prefecture. Edible chrysanthemums, chili peppers, and glutinous rice are stuffed in eggplant and soaked in koji. It is characterized b...
Butter mochi
Butter mochi is a confectionery made by adding glutinous rice soaked in water overnight, adding other ingredients (butter, flour, egg yolk, sugar, etc.) and mixing. By adding bu...
Yamaimo nabe
The specialty dish “Yamaimo Nabe” in the Lake Tazawako district is grated “yam”, which is sticky similar to yam, into a dumpling shape, and is made into a pot with meat, mushroo...
Cherries in Sanseki
The Miseki district of Yuzawa City is known as a cherry producing area, and is a fertile land with temperature differences. An alluvial fan has developed under the fault cliff, ...
Black ore curry
A rare curry called black ore curry was born in a dish made by the head chef of the Bronze Museum based on the image of black ore gemstones as a dish that makes use of the fact ...
Natto soup
Natto soup is miso soup mixed with carefully ground natto. It is a local dish handed down in the southern region of Akita prefecture, Dissolve the ground natto in the soup stoc...
