Local SpecialtiesーKyushu

【Mentaiko】
Mentaiko is the marinated roe of pollock, seasoned with such spices as red peppers. Although very tasty just by itself, it also serves as a great appetizer to accompany alcohol while also loved as an ingredient for rice balls and Ochazuke. “Mentai-Mayonnaise” is made by adding mayonnaise to Mentaiko and mixing them together.

【Miyazaki Jidori (chicken)】
Miyazaki Jidori is known for its adequately chewy texture and delicious taste. It is often served as “Sumibi-yaki (char-grilled)” chicken while “Chicken Namban” (deep-fried chicken marinated in Namban vinegar and served with tartar sauce) is another popular way of eating it.

【Kagoshima Kuro-Buta (pork)】
Pigs that become Kagoshima Kuro-Buta are fed feedstuff with sweet potatoes and bred carefully by taking enough time. Therefore, this type of pork is tender and its fat called “Shiromi” is juicy and sweet. You can enjoy it as Shabu-shabu, Tonkatsu, Seiro-mushi, etc.

【Shochu】
Shochu is a type of distilled spirit. It is mainly manufactured in the Kyushu region and is distilled from rice, barley, potatoes, brown sugar, or buckwheat. It is served in many ways – diluted with hot water, straight, on the rocks, diluted with cold water, or diluted with juice/tea. Since there is no rule, it would be fun to find your favorite style by trying out the various ways of drinking it.