Soba and tempura, そば & 天ぷら

Soba and tempura are two of Japan’s most popular dishes, along with sushi.

Soba (right cuisine of the photo) is a noodle dish made from buckwheat flour made

from buckwheat seeds.

Tempura (left cuisine of the photo) is a dish of seafoods and vegetables coated

with flour and fried in oil.

Chanpon, ちゃんぽん

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.

Sushi, 寿司

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.

The freshness of the ingredients is especially important for sushi.

The sushi restaurant is generally counter-style, with the sushi toppings displayed in a

refrigerated showcase on the counter, and the sushi chefs making the sushi according

to customer orders.

Rokubei, 六兵衛

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.

Guzoni, 具雑煮

Guzoni is a local cuisine in Shimabara.

It is said to create during the Shimabara Rebellion of 1637.  

When Christians were fought under the leader ship of Amakusa Shiro,

they brought various ingredients such as rice cake, fishes and

vegetables, and made a stew.  

This is the origin of Guzoni.

Sara-udon, 皿うどん

Sara-udon is a local cuisine in Nagasaki and The literal meaning is udon

(udon noodle) on a plate (sara).

It is a dish with stir-fried ingredients such as pork, seafood, and plenty of vegetables,

placed on top of thin noodles fried in oil.

Variety of local cuisines in Aso and Kumamoto

Dago-jiru, Takana-meshi and Basashi

Dago-jiru Soup cuisine used dumpling (dago) made by rolling flour, and also a lot of ingredients are included such as vegetables and meat.

Takana-meshi (rice) Made by frying Takana (Cruciferous leafy vegetables) chopped in oil and mixing it thoroughly with freshly cooked rice

Basashi Kumamoto’s local dish of thinly sliced horse meat

Mizutaki, in Fukuoka

It is a local cuisine in Fukuoka.  Mizutaki (boil in water) describes, this is a hot pot dish made

with chopped chickens, negi, and a variety of vegetables put in a pot of water and boiled,

then dipped in ponzu sauce.

Eel cuisne, Unagino seiro-mushi, 鰻のせいろ蒸し

The eel cuisine created in Yanagawa.

The grilled eel is placed on the rice sprinkled with special sauce and

steamed in a bamboo steamer.

Each restaurant has own special sauce.

Gyudon, 牛丼

Gyudon is a Japanese dish in which thinly sliced beef and onions are simmered

in sweet and spicy sauce such as soy sauce and placed on top of a bowl of rice.

The menu on the photo is Gyudon, shijimi kai (fresh water clam) soup and salad at

the restaurant Sykiya which is Gyudon Chain restaurant.