Keihan is a representative local dish of the Amami region in Kagoshima. It consists of shredded chicken, dried shiitake mushrooms, kinshi tamago (thinly sliced omelet), miso-pickled papaya, and mikan (mandarin orange) peel served over white rice, with chicken bone broth poured over the top. During the Edo period, when the Amami Islands were under the control of the Satsuma Domain, keihan was used to welcome government officials from mainland Kagoshima. At the time, chicken was a rare and valuable ingredient, and the dish was originally made as a type of takikomi gohan (seasoned rice cooked with ingredients), without broth. In the Showa era, the custom of pouring chicken broth over the rice became widespread, and this style is now the standard. Keihan offers a concentrated umami from chicken and is enjoyed year-round both at home and in specialty restaurants.

Satsuma sumoji is a traditional dish from Kagoshima Prefecture, where chirashi sushi (scattered sushi) is referred to as “sumoji,” a term derived from the elegant court language once used by women in the imperial palace. Kagoshima’s sushi includes two main types: sake zushi and satsuma sumoji. While sakezushi was a luxurious dish enjoyed by feudal lords and upper-class samurai, made with generous amounts of seafood and mountain vegetables, satsuma sumoji was a more modest version prepared with familiar seasonal ingredients and cherished by the general public. As a celebratory dish, it is typically made with around ten colorful ingredients and features local sake. This sake is produced by adding ash water to moromi (fermenting mash) during the brewing process, then pressing it. It has long been used as a substitute for mirin or as otoso, a traditional New Year’s drink. Due to Kagoshima’s warm climate, conventional sake brewing was historically unsuitable, leading to the development of this unique local sake. Because it is never heated, it retains high levels of amino acids, organic acids, and minerals, which are said to enhance the umami of dishes. Sake zushi is fermented using this sake, whereas satsuma sumoji is made by dipping hands into the sake and mixing the rice and ingredients vigorously by hand. Traditionally eaten during spring events, it remains an essential dish for festive occasions such as Hinamatsuri (Girls’ Day), graduation ceremonies, and school entrance celebrations. With its vibrant presentation and the rich umami of local sake, satsuma sumoji continues to be a beloved seasonal dish in Kagoshima.

Su no shui is a traditional warm soup from Miyazaki Prefecture, made by simmering grated daikon (Japanese white radish) and iwashi (sardine) in vinegar and soy sauce. The word “shui” means “soup,” and the dish is also known locally as “sunshui” or “su no shiru.” It has long been served with mochi (rice cakes) during events like rice cake pounding. Vinegar has been known since ancient times for its strong antibacterial properties and its ability to relieve fatigue. From the Edo period onward, rice vinegar began to be produced in large quantities and became widely used. Iwashi is prepared in various ways, such as fillets or dumplings. The umami of the iwashi and daikon creates a simple yet deeply flavorful soup.

Gu zouni is one of the representative local dishes of Shimabara in Nagasaki Prefecture. It is said to have originated during the Shimabara Rebellion in the early Edo period, when the commander Shirō Amakusa and 37,000 Christian followers prepared a stew combining mochi (rice cakes) with ingredients from both the mountains and the sea to sustain themselves during the siege. Today, it is enjoyed at home on festive occasions such as New Year’s and religious celebrations, and is also served at restaurants throughout the year.

Ika no kakeae is a local dish from Saga prefecture. This seafood dish, with daikon radish and wakame seaweed, is also called ‘oroshi-namasu’, ‘kaki-ae’ or ‘nuta-ae’, and is eaten in many places in Japan. In Saga prefecture, it is called 'kakeae' or 'kakeyaa' and is one of the most common dishes eaten at home on a daily basis. Various local seafood products are used, and apart from squid, sardines, mackerel and horse mackerel are sometimes used in areas near the Ariake Sea and Genkai Sea. They are served together with seafood mixed with thinly sliced daikon or other vegetables with miso sauce with vinegar. The synergistic effect of the umami from the seafood, vegetables and miso gives this dish a deep, rich flavor, while the acidity of the vinegar gives it an additional refreshing taste.

In Japan, the period from early to mid-September is known as Hakuro, one of the 24 seasonal divisions, and it marks the time when kabocha (Japanese pumpkin) is especially delicious. This time, we introduce kabocha no dangojiru, a local dish from Fukuoka Prefecture made with kabocha. The Mikekado area of Buzen City, located in northeastern Fukuoka, is known for producing Mikekado kabocha, a large Japanese pumpkin that can weigh nearly 4 kilograms. In this region, kabocha no dangojiru has long been prepared using this local specialty. Kabocha is rich in beta-carotene, which helps boost immunity, and vitamin E, which is beneficial for relieving cold sensitivity—making it an ideal ingredient for this transitional season. Locally, bite-sized pieces of kabocha and shiitake mushrooms are simmered in a broth made from niboshi (dried sardines), and flattened wheat flour dumplings are torn and added to the soup. The gentle sweetness and thick texture of the kabocha create a comforting flavor that is widely enjoyed at home and in school lunches.

Gameni is a traditional dish from Hakata in Fukuoka Prefecture, often prepared for New Year’s celebrations, weddings, and festivals. In other regions, it is widely known as Chikuzenni. There are several theories about the origin of the name “gameni.” One suggests it comes from the Hakata dialect word gamekurikomu, meaning “to mix various ingredients.” Another traces it back to the Bunroku Campaign (1592–1598), when Toyotomi Hideyoshi is said to have eaten a stew made with suppon (soft-shelled turtle), then called dobugame, and locally available ingredients. Today, chicken is commonly used instead of suppon, and the dish has become a beloved staple in the region. The umami of the combined dashi (broth) soaks deeply into the vegetables and chicken, enhancing their natural flavors.

Kachuuyu is a soup that is loved by many in Okinawa and dates back to the Ryukyu Kingdom (1429-1879). Based on katsuobushi, smoked bonito flakes, and miso and any ingredients one prefers, such as seaweed, green onions, or tofu, are...

Kibinago (blue sprat, Spratelloides gracilis) silver striped round herring is locally harvested. Locally it is called the sea nymph of blue waves in the Nankai Southern Seas. The small fish, only about 10 cm in length, is easily recognized for...

The cold soup hiyajiru, is a local dish in Miyazaki, notable for its hot summers. The dish can be quickly assembled by busy farmers and fishermen. Roasted sesame seeds are ground in a mortar with miso to which dashi is...

Buri no atsumeshi is literally yellowtail on steaming rice. Buri yellowtail sashimi is marinated in soy sauce, sake, sugar, and vinegar. The seasoned sashimi is placed over hot rice in a large bowl called donburi and garnished with green onions,...

Basashi, sashimi of horse meat, is a popular dish that pairs well with sake. The tender meat melts in the mouth. Traditional yakumi garnishes with medicinal properties include sliced onions, grated ginger, garlic, and the local sweet Kumamoto soy sauce....

Sarasa jiru is a soup that is associated with the Nagasaki Kunchi Festival. The Kunchi Festival has a rich history dating back 380 years. The whole city of Nagasaki celebrates this autumn festival of the Suwa shrine. The citizens of...

Sukozushi is a traditional sushi made with with rice from Shiorishi, fresh seafood from the Ariake Sea, and minced vegetables placed over rice. Rice is placed into a large wooden box, about 30 x 40 cm or bigger, called murofuta....

Mizutaki means cooked in water. Mizutaki, a classic local dish of Fukuoka, is chicken and vegetables cooked in a hot pot. The dish is made by cutting up chicken and putting the pieces, complete with skin and bones, in a...