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Kabosu
It is said that cultivation began in Usuki City in the Edo period, and Usuki, Takeda, Bungoono, etc. are the main production areas. More than 95% of the total production of kabo...
Yoshino chicken rice
Yoshino chicken rice is a home-cooked dish handed down in the Yoshino district in the southern part of Oita City, and is said to have originated from chicken meat made by hunter...
Seki horse mackerel
It is a famous confectionery from Saganoseki (formerly Saganoseki Town) in Oita City, Oita Prefecture, and is in the process of imitating the shape of high-class fish seki horse...
Atsumeshi
Fresh horse mackerel, yellowtail, etc. that have just been caught are cut and washed in seawater quickly, cut into bite-sized pieces, soaked in soy sauce, placed on freshly cook...
Sea bream chazuke ureshino
It is a family dish handed down to Wakaeiya since the Edo period, and it is ochazuke served with fresh sea bream pickled in a family tradition of sesame noodles on hot rice and ...
Suko-zushi
“Suko sushi” is a sushi made with vinegared rice added with glutinous rice topped with kinshi eggs, sasagaki burdock, Narazuke, kamaboko, pickled ginger, shiitake mushrooms, den...
Imari beef
In the best natural environment surrounded by the green mountains of Imari, which is rich in nature, clear water, and air, “Imari beef” raised by producers with one of the most ...
Karatsu Q mackerel
Karatsu Q mackerel is a farmed mackerel created by joint research between Kyushu University and Karatsu City in Saga prefecture. It is produced using a complete aquaculture tech...
Takada soba
Bungotakada soba has a major characteristic that it is cultivated twice a year in spring and autumn, and there is a season for new soba twice a year (July and November). In part...
Tochimochi (tochimochi)
The fruit of the “chitchi mochi” is very strong, so if you eat it as it is, it is very bitter, and it has a strong taste that makes your tongue tingle and pain. It is said that ...
Conger dishes
The season for conger eel, which has been popular in Nakatsu since ancient times, is three times a year: summer, autumn, and winter. From being served raw with a gentle texture,...