ジャパン九州ツーリスト株式会社  Japan KYUSHU Tourist

*

We are a specialist of Fukuoka and Kyushu tour
日本人のお客様の団体旅行と外国人のお客様のカスタマイズ旅行の専門会社です

Japanese cuisines and beverages

Japan is a foodie’s paradise, with some of the finest and most 
varied cuisine in the world.

 

 Traditional cuisine of Japan (日本食)

It is based on steamed rice, soy bean soup and The traditional 
cuisine of Japan is based on steamed rice, soy bean soup and 
other dishes; there is an emphasis on seasonal ingredients. 
more 

 

 

Baked Eel(うなぎの蒲焼)

Eel are very nutritious, and are believed to provide us with a 
lot of physical energy.
Before eating, powdered “Sansho”, a kind of spice, is usually 
sprinkled over the eel to heighten its flavor.  more 

 

Grilled eel on rice (アナゴ飯)

It is a local cuisine in Hiroshima.
Charcoal grilled eel seasoned with soy sauce and 
mirin served on boiled rice.
The aroma that rises the cooking eel is mouthwatering.

 

Yobuko Squid (呼子のイカ)

The squid has a sweetness that melt upon the tangue. 

In the finely crafted style of sashimi known as Ikezukuri, the flesh 
of still-living seafood is served.
The freshness is outstanding in fact, flesh is usually still twitching 
while served up on the plate.   more

 

Udon, wheat noodle(うどん)

It is noodle from wheat flour, and is a little thicker than 
Soba noodle.
Udon is eaten either from bowls filled with hot soup, or by 
dipping it into special soup as in the case of Soba. more..

 

Soba, buckwheat noodle(そば)

Long, thin brownish noodle made from buckwheat flour 
to which is added wheat flour, egg, and sometimes yam 
starch. It is eaten either in hot soup, “Kakesoba” or as a 
cold dish, “Morisoba”.In Morisoba, noodle is piled up on 
small flat bascket. more 

 

Hakata Ramen at Yatai (博多ラーメン)

Food stalls “Yatai” is one thing to enjoy in Fukuoka
Despite a decline in recent year, there are said to be 
more than 160. The food stalls have all kind of food, but you 
have to try Hakata ramen, usually made with white soup from 
pork bone and thin noodles. more

 

Kawara soba(瓦そば)

literally means a roof tile buckwheat noddle.
The meal is a local cuisine in Kawatana, Yamaguchi prefecture.
The buckwheat noddle which is served on the heated roof tile.
more 

 

Dango-jiru (だんご汁)

The meal is a local specialty in Oita.
It is made by boiling flat noodles made from wheat flour 
together with ingredients such as radishes, carrots, 
burdock roots, aroids, and shiitake mushrooms in miso 
flavored dashi (broth). more

 

Typical Japanese breakfast (日本の朝食)

It consist of steamed rice, soybean soup with asari clams, 
tsukune (chicken meatloaf with egg, dried laver seaweed, 
natto ( fermented soybeans) and raw egg mixed 
with steamed rice. more

 

Sake Brewery(日本酒の酒蔵)

There are a lot of Sake brewery where you can visit in Kyushu.

Sake is an alcoholic beverage brewed from rice, koji mold and 
yeast. Its alcohol content ranges from 13% to 16% and its 
quality varies according to its fermentation processes.
more

 


 

 



 


 

Traditional Japanese cuisine (日本料理)

 
Please enjoy Traditional Japanese cuisines which can be eaten only 
at the local area

 
 
Kyushu has excellent ingredients such as fish, vegetables and fruits and there 
are lots of distinctive cuisine in each region. 
 

The traditional cuisine of Japan is based on steamed rice, soy bean soup and 
other dishes; there is an emphasis on seasonal ingredients. 


 

 

Side dishes often consist of fish, pickled vegetables, and vegetables cooked 
in broth. Seafood is common, often grilled, but also served raw as sashimi or in 
sushi. Seafood and vegetables are also deep-fried, as tempura. 
Apart from rice, staples include noodles, such as udon and soba.

 

Set menu of pike conger, can be eaten at Nakatsu area

 

   

   

 

Sake brewery (酒蔵見学)

Let us show you the Sake brewery

There are a lot of Sake brewery where you can visit in Kyushu.

 

  

Sake is an alcoholic beverage brewed from rice, koji mold and yeast.
Its alcohol content ranges from 13% to 16% and its quality varies according 
to its fermentation processes.
Depending on the season, it’s served warm or chilled, and it tastes good in 
either case. 

 

Sake produced in Japan is divided mainly into four categories, depending on 
the degree of rice milling. 
They are, Honjouzou-shu (sake with at least 30% of rice polished away and a 
little alcohol added), Junmai-shu (pure sake with no milling rate specified), 
Ginjou-shu (quality sake with at least 40% rice polished away), Daiginjou-shu 
(top-quality sake with at least 50% of rice polished away).
In general, the more polished the rice grain is, the higher the grade of sake become.

 

There are three important factors in sake brewing, quality rice, quality water, 
and master brewer’s expertise.
Yamada-nishiki, which is famous as top-quality rice for sake brewing, is widely used to 
make quality sake such as Ginjou-shu.


The second most important factor in sake brewing is quality of water, so sake 
breweries have been traditionally built where underground water is available. 

Since Japan is a mountainous and rainy country blessed with high quality water, 
sake brewing has been developed in many part of Japan including Kyushu.

Finally, master brewer’s techniques and crucial. It takes a lot of experience and a 
discriminating taste to control the complicated process of sake brewing.
Master brewers have long beloved that good rice malt guarantees good sake.

 


Therefore, they try their best to prepare the best possible rice malt, which is crucial 
for sake brewing. 
Indeed, sake brewer’s techniques give distinctive flavors to different type of sake.

 

There is a tasting corner, Let’s sample sake.

 

Hakata Ramen at Yatai

 

Food stalls “Yatai” is one thing to enjoy in Fukuoka


Despite a decline in recent year, there are said to be more than 160.

The food stalls have all kind of food, but you have to try Hakata ramen, usually
made with white soup from pork bone and thin noodles.    
When you order, you can specify noodle texture, such as yawa, meaning “soft”,
or bari-kata, meaning “very hard”. In local dialect bari means “very”.
Anther unique thing is kaedama.

 

The thin noodles takes moments to cook, so you can just order an additional noodle serving,

but don’t drink too much soup before ordering more noodles. Besides ramen stalls, there are

gyoza dumpling stall, Western-style bar stalls and more. It’s hard to pick out just one.

The stalls have a unique and strange appeal. Eating in such cozy spaces with others creates 

a friendly feel of community.

 

 

Sake, Japanese alcoholic beverage

 
Sake is one of the most popular alcoholic beverages made from fermented rice.
 

Today there are about 3000 manufacturers of refined Sake in Japan including 
Fukuoka and Kyushu area.

    

 
Sake is made with steamed rice, yeast of rice, malted rice, and water.
This is placed in vat, additional amounts of those ingredients are added in three cycles, 
and the mixture is left to ferment for 20 days.
After fermentation the mixture is ready for pressing, figuration, and blending.
The Sake is then pasteurized, butted, and stored.
The alcohol content of crude Sake is about 40 proofs; Sake on the markets is about 
32 proofs.
 

A good-quality Sake has a subtle blend of so-called five flavors (sweetness, 
sourness, pungency, bitterness and astringency) and a mellow fragrance.