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Cuisine

Local Food

Kyushu's food culture is rich and diverse, shaped by its history, climate, and local ingredients. From hearty noodle dishes to flavorful regional specialties, each area offers unique tastes that reflect its traditions.

Hakata Ramen

Fukuoka

Hakata Ramen is a rich and flavorful tonkotsu (pork bone) ramen, known for its creamy white broth and thin, firm noodles. This Fukuoka specialty is often served with toppings like chashu (braised pork), green onions, and pickled ginger. The unique “kaedama” system allows diners to order extra noodles for their remaining broth.

Basashi (Horse Sashimi)

Kumamoto

Basashi is thinly sliced raw horse meat, enjoyed for its tender texture and mild flavor. Served with soy sauce, grated ginger, or garlic, it is a delicacy in Kumamoto, where high-quality horse meat is carefully raised. It's often paired with local sake for a traditional dining experience.

Champon

Nagasaki

Champon is a hearty noodle dish that originated in Nagasaki, inspired by Chinese cuisine. Thick noodles are cooked directly in a rich pork and chicken broth, then topped with stir-fried seafood, vegetables, and meat. It's a comforting dish with a deep umami flavor, perfect for a satisfying meal.

Kurobuta Shabu-Shabu (Pork Hot Pot)

Kagoshima

Kurobuta Shabu-Shabu features thin slices of Kagoshima's famous black pork, quickly swirled in a light, flavorful broth. The meat’s natural sweetness and tender texture make it a luxurious dish. It is typically enjoyed with ponzu (citrus soy sauce) or sesame dipping sauce.

Toriten (Chicken Tempura)

Oita

Toriten is a local favorite in Oita, featuring bite-sized pieces of marinated chicken coated in a light tempura batter and deep-fried to crispy perfection. Served with mustard, soy sauce, or ponzu, this dish is a must-try for lovers of Japanese fried food.

Chicken Nanban

Miyazaki

Chicken Nanban is a beloved Miyazaki specialty consisting of deep-fried chicken coated in a sweet and tangy vinegar sauce, then topped with creamy tartar sauce. Originally inspired by Portuguese cuisine, this dish has become a staple of Japanese comfort food.

Sea Food

Surrounded by the sea, Kyushu is blessed with an abundance of fresh seafood. Generations of fishing traditions and local cooking styles have created a variety of delicious seafood dishes enjoyed across the region.

Fugu (Pufferfish)

Nagasaki

Nagasaki is known for high-quality fugu, a delicacy prized for its delicate texture and mild, refined flavor. Served as sashimi, hot pot (fugu nabe), or deep-fried, this dish requires expert preparation due to its natural toxins. Enjoyed especially in winter, fugu is a must-try for adventurous food lovers.

Seki Aji (Seki Horse Mackerel)

Oita

Seki Aji is a premium variety of horse mackerel caught in the Bungo Channel's fast-moving currents. With firm, rich flesh and a perfect balance of sweetness and umami, it is often enjoyed as sashimi or grilled. Recognized for its exceptional quality, Seki Aji is a top choice among seafood enthusiasts.

Satsuma-age (Deep-Fried Fish Cake)

Kagoshima

Satsuma-age is a flavorful fish cake made from minced fish and seasonings, then deep-fried to a golden brown. Originating from Kagoshima, this savory treat is enjoyed as a snack, in soups, or with sake. It has a slightly sweet taste and a soft yet bouncy texture.

Kanpachi (Greater Amberjack)

Miyazaki Prefecture

Kanpachi is a high-quality amberjack, prized for its smooth, fatty texture and mild sweetness. Farmed in the warm waters of Miyazaki, it is commonly served as sashimi, grilled, or in sushi. Its rich flavor and firm bite make it a favorite among seafood lovers.

Local-Alcohol

With a deep-rooted brewing heritage, Kyushu is known for its distinctive alcoholic beverages. From refined sake to bold and aromatic shochu, the region's drinks highlight the craftsmanship and traditions passed down through centuries.

Japanese Sake

All of Kyushu

Kyushu is home to a variety of high-quality sake, brewed using soft water and locally grown rice. While regions like Fukuoka and Saga are particularly famous for their smooth and aromatic sake, each prefecture offers unique flavors, from light and floral to rich and full-bodied. Enjoyed warm or chilled, sake pairs beautifully with Kyushu's diverse cuisine.

Imo Shochu (Sweet Potato Spirits)

Kagoshima

Imo shochu is a distilled spirit made from sweet potatoes, giving it a deep, earthy aroma and a smooth, rich flavor. A specialty of Kagoshima, it is often enjoyed on the rocks, with water, or mixed with hot water to enhance its natural sweetness. Unlike sake, shochu has a higher alcohol content and is a staple of Kyushu's drinking culture.

Mugi Shochu (Barley Spirits)

Oita

Mugi shochu, made from barley, is known for its light, nutty flavor and smooth finish. Oita Prefecture is Japan's top producer of barley shochu, offering varieties that range from crisp and refreshing to rich and aged. This versatile drink can be enjoyed straight, with water, or mixed with hot water to bring out its subtle sweetness.

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