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Yaseuma
It is a local dish of Oita where kneaded flour is spread flat and boiled, sprinkled with kinako and sugar. It is the same noodle as dango soup. There is a trick to how to stretc...
Hita yakisoba
Hita yakisoba is a local gourmet from Hita, Oita prefecture, where freshly boiled raw noodles are baked to the verge of burning, and seasoned with sauce along with crispy bean s...
Hinagu Chikuwa
It is said that Hinagu chikuwa began in Meiji 16 when bamboo was rolled up and rotated while baking it. The characteristic of Hinagu chikuwa is that it conveys the same taste as...
Usa karaage
Karaage from Oita prefecture, where chicken consumption per person is said to be one of the highest in Japan, especially from Usa City and Nakatsu City, is soaked in a sauce bas...
Misaki kakiage bowl
“Misaki Kakiage Don” is a bowl topped with 100% kakiage of fresh small shrimp (jaco shrimp) caught in the Buzen Sea, and shops that offer it as a permanent menu will be certifie...
Korean candy
“Korean candy” is the oldest venerable traditional confectionery in Kumamoto, and it was initially called “Chosei candy” or “Higo candy”, but it was brought by Kiyomasa Kato dur...
Aso pickled mustard
“Aso mustard” is a traditional vegetable grown in the cold climate of Aso and the land of volcanic ash, and is characterized by its thin stems, chewy texture, and unique spicy i...
Ichimonji Guruguru
“Hitomoji” is called wakegi outside of Kumamoto, but those grown in Kumamoto are unique ones that are slightly thicker overall and have a large bulge of white roots. There are v...
Jigoku-steamed
“Jigoku-mushi”, which has continued since the Edo period, is a cooking method for steaming ingredients using the hot steam heat that erupts from the hot springs. Just put a vari...
Beppu Reimen
The first Reimen shop opened in Beppu around 1955. It is said that the shop was opened by a chef who has been redeemed from northeastern China (formerly Manchuria). In former Ma...
Salad chikuwa
It is a dish in which potato salad is tightly packed in a chikuwa hole and deep-fried. It features a crispy chikuwa texture on the outside, juicy on the inside, and a rich potat...