For traveler friendly "washoku" info
For traveler friendly "washoku" info
Miyazaki offers a wide variety of foods and drinks, including Miyazaki beef, ripe mangoes and shochu (Japanese spirits), all of which are light on the mind and body, and full of the delicious flavours of the sea and mountains.
Nichinan City is number one spot in Japan in terms of the volume of a haul of Bonito by the method of rod and line. Each restaurant uses its creativity to make two kinds of original sauces to marinate the fresh fish, sashimi for the first bite, then charcoal-grilled, and Ochzuke(rice with green tea) to finish with.
All restaurants have priced charcoal-grilled bonito reasonably at 1,300 yen, which also includes side dishes using local prefectural ingredients as well as a soup. The number of restaurants in Tokyo selling this dish has been increasing since 2013. This new local dish is said to be the definition of lunch in Miyazaki!
Yellowfin are farmed in Kushima with the blessed waters of the Kuroshiro Current along the coast of Japan. The meat is firm, and the fat on Kushima yellowfin is very highly regarded both within and outside Miyazaki Prefecture.
Kushima’s local gourmet “Katsu-shime Yellowfin on Rice” includes freshly caught and blooded yellowfin served with seasonal vegetables. Enjoy not only the chewable firm meat of yellowfin and crunchy vegetables, but also the hidden taste in the don-buri (rice bowl) as you eat!
Being number one of amount of production for each in Japan, cattles, pigs and chickens are actively farmed in Miyakonojo. Dynamically placed these three kinds on a ‘boat’ shaped plate, you will enjoy eating while cooking your own “BBQ meal for one” on special ceramic aluminium hotplates. Named after “3 flavours”, each restaurant has three types of sauces available.
Kobayashi City is home of many water springs which are listed on 100 Exquisite and Well-Conserved Waters in Japan. Sturgeon which are nurtured in the blessed waters of those springs in Kobayashi, do not have much fishy smell, and have a firm meat with a sweet flavour.
“Sturgeon Sushi meal” makes luxurious OMOTENASHI “full of hospitality” Sturgeon meal which includes three kinds of white sturgeon sushi (raw, charcoal-grilled and original) and the sturgeon collagen hotpot. This is a latest famous Kobayashi dish, and Sushi is the best way to enjoy sturgeon!
“Tsuno Fugu-don” is a new kind of fugu-don, using gold-coloured “Green rough-backed puffer”, which are famous in Tsuno Cho. Utilising and arranging traditional cooking method of the region, “yakkiri” and make it as don-buri (rice dishes) which can be enjoyed with your choice from three special sauces – fugu stock sauce, local plum sauce, and grated radish and red pepper sauce. This dish is reasonably priced at 880 yen, served with fugu soup which contains full of collagen from fugu skin, seasonal side-dishes and pickles.
Restaurants serving Tsuno Fugu-don within Tsuno Cho include “Shiki no Aji Utake”, “Fruit and Vege Café Nangoku”, “Ichinomiya Shokudo”, and “Shinden Shokudo”.
Cabbage is usually an ingredient dished by the side of main in cuisine, but the locally grown cabbage from Takanabe cho where the area producing cabbage the most in Kyushu, is used as main dish with this dish!
Created as a “New Hospitable Lunch” of Takanabe, this meal consists of mini rolled cabbage (Staffing of minced meat in it) on rice, pickled Mini rolled cabbage and a rolled cabbage soup. This simply offers the best of cabbage!
When travelling along a winding narrow road, you suddenly arrive at an open space. This space is “Shangri-la Ogawa Sakugoya village”. Upon opening the lid of “Ogawa 4-Season Meal”- you can try this only at this place, you will find 16 delicious dishes lined up – almost like a treasure hunt. The menu changes monthly, allowing you to enjoy the flavours of the four seasons. Please satisfy your appetite with the taste of Ogawa’s four seasons and tradition, and Ogawa’s elderly women’s creative cooking.
Kawaminami is proud of its famous big catches of mahi-mahi, which are grounded into a powder then kneaded to make udon noodle. Hama udon can be served in a variety of ways, including straight from the pot, with ankake sauce or as a pasta dish.
Hamo (conger pike eel) is a well known high-quality ingredient, and lavishly used in this donburi bowl. Not only are hamo caught in Kadogawa Cho oily, but the meat is also smooth with a lightly seasoned-like flavour.
Hamo can be eaten at the Kadogawa Port-managed restaurant “Umisuzume”, which is named after the Japanese murrelet, a natural treasure designated by the Japanese Government.
Also available at the adjoining souvenir shop sells a variety of fresh seafood products. Please call in!
Toku Horu-don has become the winner of the local gourmet contest, in which all prefectural cities, towns and villages compete. Offal is marinated in a secret pork skirt-based sauce, then fried with local sweet onions releasing a delicious fragrance, and placed on hot rice with crunchy cabbage. You can enjoy this dish at eight restaurants within Gokase Cho.
