11 Must-Try Local Cuisine from Japan’s Kyushu Region

Kyushu is a bursting hub of great local delicacies, but many would say that the most famous of all is Hakata Ramen. Each bowl is packed with a velvety white pork bone soup, straight, thin-cut noodles and popular toppings like char siu pork, green onions and red pickled ginger. At many ramen shops you can even enjoy “kaedama”, a refill of extra noodles that’s ready to order when you get down to just the broth.

Miyazaki Prefecture is home to a longstanding history of poultry farming and the deliciously famed charcoal-grilled “jidori” (meaning “local chicken”). Visit a local shop to find gloriously plump bites of chicken as they’re fired over the grill. The charcoal grill gives the meat its wonderfully chewy and juicy, umami taste that pairs perfectly with a dusting a good and simple salt.

Kagoshima's branded "Kagoshima Black Pork", is an esteemed name loved across Japan. The meat is tender to the tooth, while lending itself to more umami flavor in comparison to other pork. As shabu-shabu, the thinly sliced pork is quickly dipped in boiling water and dipped in sauces like ponzu to serve. Among all the black pork dishes, this sumptuous bite is a definite fan favorite.

Motsu Nabe is the regional hot pot classic that hails from Fukuoka, featuring either beef or pork offals. The broth is made with a tasty blend of bonito, kelp, soy sauce and miso, topped off with a kick of chili peppers and garlic for extra flair. Common staples in this hot pot are crispy cuts of cabbage and garlic chives. Once the hot pot is down to the broth, try throwing in a helping of “chanpon noodles” so you can enjoy every bite down to the very end.

Yobuko town in Saga prefecture is famous for its squid catch. Pop into local spots to find squid prepared straight from the tank, served still translucent for an incredibly fresh, sweet and luxurious bite. “Geso”, or squid legs are another esteemed delicacy that can be served in a number of delectable ways like tempura.

This hamburg steak is made with Imari beef, a famed local product from the city of Imari in Saga Prefecture. Its made with nothing but local ingredients, including the local onions that are mixed into the meat. Each patty is made without fillers like egg or milk, meaning each bite is packed with the pure 100% flavor of delicious Imari beef.

Sara Udon is the dish where you’ll find deep-fried ramen noodles all topped with a thick and savory sauce. The stark contrast between crispy, crunchy noodles runover with the addictingly good, super thick sauce is a true delight. The sauce is actually a savory mix, made by flash-searing pork, shrimp, squid, shellfish, bean sprouts, shiitake mushrooms and bamboo shoots all together before drizzling in a clear, thickening slurry.

“Ryukyu” is the nickname for a local dish found around Oita, where fresh, locally-caught fish are sashimi-ed and dredged in a special sauce. The sauce is made with a special blend of soy sauce, sake and mirin, all seasoned with sesame and ginger to help bring out the amazing flavor of the fish. A Ryukyu bowl takes this same seafood delight and tops it over rice for one dish that’s all the buzz among tourists.

Of Japan’s many fish varieties, “fugu” (blowfish) is one that simply can’t be missed during the season of winter hot pots. The waters around Fukuoka are teeming with this regional delight, meaning there are plenty of local shops where you can try it. Fugu boasts a luxe, plump bite and savory umami that goes great in hot pots, or sliced thinly and fanned out over a plate of sashimi that’s always photo-worthy.

Aka beef is a regional specialty from Kumamoto that’s known for its lean, tender quality. The Aka beef grilled to medium-rare perfection, generously heaped over a bed of rice. The bowl is finished with a drizzle of sweet and spicey sauce that makes the beef and rice taste even better.

Chicken Nanban, fried chicken topped with tartar sauce, is now enjoyed throughout Japan, but originally it comes from the city of Nobeoka in Miyazaki. In the dish’s early days it was served in a sweet vinegar sauce, but is now commonly seen with a dollop of tartar sauce. In Miyazaki, both version of Chicken Nanban still exist.