The Kyushu region in the south of the Japanese archipelago is a treasure trove of gourmet food. Here are some of the local dishes from the Kyushu region that are known throughout Japan. We've picked up everything from main dishes to sweets. We have a variety of recipes that you can make at home, so be sure to try them out!
Chicken Hot Pot
The first dish we introduce is Mizutaki, a local dish from Fukuoka Prefecture.
The key to making Mizutaki is to use chicken bones and boil them in water. The chicken bones make a delicious broth. If you add dashi kombu (seaweed) to the broth, the glutamic acid, which is a flavor component, will dissolve and make the broth even more delicious.
When dashi is extracted from both animal and plant foods, the flavor is more intense. The green part of the spring onion is added to the chicken bones and the dashi kombu to remove the smell of the chicken. After the soup stock is removed, add the ingredients and simmer. You can use any vegetables you like. In this recipe, we added Chinese cabbage and mushrooms.
It is served with ponzu, a mixture of soy sauce and citrus juice. Ponzu can be purchased at supermarkets, but in this recipe it is homemade. You can also add grated daikon (Japanese radish) for a refreshing taste.
Radish contains digestive enzymes that aid in digestion. Since these digestive enzymes are sensitive to heat, eating them raw, such as grated daikon, is a more efficient way to consume them. In addition, isothiocyanate, the pungent component of daikon, is said to have a bactericidal effect. Therefore, it is expected to be effective in preventing colds and other illnesses.
In this recipe, in addition to grated daikon, shichimi pepper is also used. The capsaicin contained in the chili peppers warms the body.
After finishing the ingredients for the Mizutaki, be sure to add some rice and beaten egg. The rice will absorb the flavor that has seeped out from the ingredients into the broth, and you will be able to enjoy the dish all the way through.
This mizutaki hot pot recipe is rich in umami from vegetables and chicken. Originating from Hakata-city, Fukuoka Prefecture, a visit to the region will confirm the many--locally famous-- hot pot resta...
Rice Flour Castella Sponge Cake
Let's try making sponge cake, a local dish from Nagasaki Prefecture.
This dish can be made with only four ingredients and is non-oil. The key to this recipe is the use of rice flour instead of wheat flour and honey. The use of rice flour makes it gluten-free. The honey gives the dough a mellower sweetness than sugar alone, and makes it more moist and delicious. To make it fluffy, you need to whisk the eggs thoroughly. After pouring the batter into the molds, drop the molds from a height of 10 cm to let the air out. This will prevent air from being trapped in the dough when it is baked, resulting in a finer texture.
Honey is rich in oligosaccharides, which is said to be effective in improving constipation.
The moist and sweet sponge cake is the perfect accompaniment to your favorite beverage. Try making it at tea time.
Did you know that you can bake a fluffy and moist castella with just four ingredients? Not only that, but you can also make it gluten-free by using rice flour. Enjoy this delicious, allergy-free Japan...
Dango with Anko and Sweet Potato
Next, we introduce a local dish from Kumamoto Prefecture, called ikinari dango. In Japanese, the word "ikinari" means sudden. It is said that the name Ikinari Dango came from the fact that it is a dish that can be served immediately to sudden visitors.
It is a dish made by wrapping sweet potatoes and sweet bean paste in a dough made of flour and steaming it. Anko is made by boiling red beans with sugar. It is used in a variety of Japanese sweets. The dough is usually made with only wheat flour, but if you add glutinous rice flour, as in this recipe, it becomes chunky. The balance between the sweetness of sweet potatoes and bean jam is perfect.
Sweet potatoes are rich in carbohydrates. They are also high in dietary fiber, which is effective in relieving and preventing constipation. The skin of sweet potatoes contains "chlorogenic acid," which is effective in anti-aging and maintaining immunity.
Japanese sweets may seem difficult to make, but this recipe is very simple. Give it a shot!
Ikinari-dango is a local dessert from Kumamoto Prefecture in the Kyushu region. It brings out a delicate harmony of flavors: sweetness from the sweet potatoes and the red bean paste, and saltiness ...
Fried Chicken with Sweet Vinegar
Chicken Nanban is a local dish of Miyazaki Prefecture.
It is a dish of chicken covered with potato starch, fried in oil, dipped in sweet and sour sauce, and topped with tartar sauce. In this recipe, the chicken is baked instead of fried. It is well mixed with the sauce made of vinegar, soy sauce and sugar. Tartar sauce is a mayonnaise based sauce. The addition of sour pickles accentuates the flavor and makes the sauce go well with chicken.
Chicken is a protein-rich food. There are different parts of the chicken such as thighs, breasts, and chunks. Chicken thighs contain more fat than chicken breasts and chickens. In Japan, thigh meat and chicken fillets are more reasonably priced.
Chicken Nanban is a side dish that goes well with rice. Be sure to try it freshly made.
A chicken Nanban recipe for easy bite-size eating. The chicken takes on a robust taste with a touch of sourness, which makes for a perfect match with steamed rice. Originally a local dish from Miya...
Braised Pork Belly
Pork kakuni, a staple side dish at Japanese tables, is a local dish from Nagasaki Prefecture. Nowadays, it is loved all over Japan.
Pork belly, which is rich in fat and juicy, is used. The pork belly is first grilled and then boiled. This way, the excess fat can be removed while locking in the flavor of the pork. There is no need to add oil to the pan as the fat will be released from the pork belly during grilling. After baking and boiling the pork belly, season it with soy sauce, mirin and sugar to make it sweet and spicy. Adding a slice of ginger at this time will take away the smell of the meat and make it tasty. When the water comes to a boil, remember to reduce the heat to low. If the heat is too high, the meat tends to become tough, so be careful.
Pork is a good source of protein. It is also rich in vitamin B1, which is necessary for efficiently converting carbohydrates into energy. Although pork belly is high in fat, it is a particularly good part of the body for stewed dishes such as pork kakuni.
Its rich flavor will make you crave for rice. The flavor of the garnished green onions goes well with the dish. Try this classic Japanese side dish.
Allow us to introduce kakuni—a Japanese dish that features pork simmered until it is soft, juicy, and oozing with umami. This hearty dish goes well with rice. Please try it for today's main ...
Kyushu is a Treasure Trove of Delicious Food!
We have quickly toured the culinary attractions of Kyushu. There were main dishes that go well with Japan's staple food, rice, and sweet and savory sweets, but these are not the only delicious dishes.
Try your hand at making your own first, and when you visit Kyushu, be sure to enjoy the local cuisine.