Udon is more than just a noodle dish; it’s a true soul food of Japan that has been loved for centuries. Made simply from wheat flour and water, these thick, chewy noodles offer a comforting experience like no other.  What makes Udon exciting is its regional variety.      As you travel through Kyushu, you’ll discover that each area takes pride in its own unique style—from the soft, tender noodles of Fukuoka to the firm, bouncy texture found in other regions. Whether served in a hot, savory broth or chilled with a dipping sauce, it’s a versatile dish that everyone should try at least once. Enjoy exploring the diverse local flavors of Kyushu!        

Udon : the Ultimate Japanese Soul Food…の続きを読む

  Soba are Japanese noodles made from buckwheat flour. They have a unique nutty flavor and are usually served either chilled with a dipping sauce or in a hot broth.   There are two main types based on the ratio of buckwheat: ‘Juwari Soba,’ made with 100% buckwheat for a strong aroma, and ‘Nihachi Soba,’ which uses 80% buckwheat and 20% wheat for a smoother texture.     Authentic soba is often ‘Te-uchi’ (hand-kneaded and hand-cut) by skilled artisans. They carefully balance water and flour to create the perfect ‘koshi’—a firm yet smooth al dente texture.        

Soba…の続きを読む

  Eat exactly like a local. Discover the honest, everyday meals that fuel Japanese life at hidden neighborhood gems and storied shops passed down through generations. Dive into a world of flavor—from the delicate artistry of Sushi and deeply satisfying bowls of Udon or Ramen to the comforting warmth of a Donburi rice bowl and slow-simmered Oden. These aren’t just meals; they are the timeless tastes of Japan.   Sushi Sushi is a popular Japanese dish consisting mainly of seafood on top of vinegared rice. Sushi has a wide variety of toppings, and you can enjoy sushi according to the season. Remem : Kyushu is the Holy Land of Tonkotsu Ramen If you love ramen, Kyushu is your ultimate destination! Known as the birthplace of the rich and creamy Tonkotsu (pork bone) broth, Kyushu offers a diverse “Ramen Belt” where every city has its own unique twist. Udon : the Ultimate Japanese Soul Food Udon is a representative dish of Japan that has been eaten for a long time and is one of the popular lunch menus. Udon is made by adding water to wheat flour and kneading it into noodles.  Soba Soba are Japanese noodles made from buckwheat flour. They have a unique nutty flavor and are usually served either chilled with a dipping sauce or in a hot broth. Eel cuisine Kyushu is a paradise …

Japan’s Daily Soul Food　…の続きを読む

  We are a travel agency in Fukuoka specializing in Kyushu, Japan. This information is provided by Japan KYUSHU Tourist to support your journey.      Rokubei is a local cuisine in Shimabara. In 1792, Shimabara Disaster was occurred that Mt. Mayuyama exploded and caused major damage due to landslides entire area of Shimabara. After that, the Shimabara Peninsula experienced a food crisis, and sweet potatoes became the staple food.   Rokubei is a noodle dish using sweet potatoes invented by farmer Rokubei. The sweet potatoes were powdered, yams were added, and kneaded in boiling water to make udon-like noodles.      

Rokubei…の続きを読む

    Guzoni is a historical local dish from Shimabara with roots dating back to the  Shimabara Rebellion of 1637. It is said that Amakusa Shiro, the young leader of the uprising, instructed his followers to gather whatever ingredients they could find—mochi (rice cakes), wild vegetables, and seafood—and stew them together in a large pot.    This hearty meal provided the rebels with the strength and nutrients needed to endure the long, harsh siege at Hara Castle.      

Guzoni…の続きを読む

  A local dish that has been passed down in Omura since ancient times. During the ancient time, when feudal lord Omura Sumikore, who had been defeated in battle and had his territory taken away, fought back and regained his territory, the people of his territory made pressed sushi and served it to celebrate.      It is said to have originated. The reason why it was pressed sushi was because there weren’t enough tableware to feed a large number of soldiers. It is said that the people spread large quantities of freshly cooked rice in a shallow wooden box and quickly made pressed sushi with double toppings, which the soldiers then ate by cutting it into squares with a wakizashi. Due to this tradition, the locals have called it “Omura sushi, which means sushi to celebrate winning battles, and it is still valued as an indispensable dish for celebrations.      

Omura Sushi…の続きを読む

  Hakata Ramen is a local specialty from Fukuoka, famous for its creamy tonkotsu (pork bone) broth. The soup is slow-simmered for hours to achieve a rich, milky flavor. It is served with ultra-thin, firm noodles that perfectly soak up the savory. A ‘Yatai’ is a traditional mobile food stall. Every evening, about 100 of these wooden carts appear along the streets of Tenjin and Nakasu. It is not just about the food; it’s a social hub where locals and travelers sit shoulder-to-shoulder in a cozy, open-air setting.       Customizing Your Bowl Noodle Hardness : “You can choose the firmness of your noodles. The most popular choice for locals is ‘Bari-kata’ (extra firm).　Kaedama  If you want more, don’t order a whole new bowl. Just say Kaedama to get a second serving of noodles to add to your remaining soup.        

Hakata Yatai Ramen…の続きを読む

  Sara-udon is a signature local dish from Nagasaki. While its name literally means ‘udon on a plate,’ it actually comes in two distinct styles. The most popular version features crispy, deep-fried thin noodles.      However, you can also enjoy it with thick, soft noodles—the same type used in Nagasaki Chanpon—which are pan-fried to give them a chewy texture.  Both are topped with a thick, savory sauce filled with stir-fried pork, seafood, and a generous variety of vegetables.      

Sara-udon…の続きを読む

  Chanpon is a Japanese cuisine created in Nagasaki. It was invented to provide a cheap and nutritious meal by the Chinese chef at Shikairo restaurant in 1899 originally for Chinese students visiting Japan at that time, which is a noodle dish made with chicken bone and pork bone soup and plenty of seafood and vegetables from Nagasaki.      Now, it is one of the popular Japanes cuisine which you can eat any place in Japan.        

Chanpon…の続きを読む

  Aso Akaushi beef (Japanese Brown cattle ) is the finest in all of Kyushu. Raised in the vast, pristine nature of Aso, its lean meat is incredibly flavorful and tender. To fully appreciate its quality, you must try it  charcoal-grilled—the high heat and smoky aroma bring out its rich umami like no other cooking method.   March 20, 2016

Aso Akaushi beef…の続きを読む