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30 Best local delicacies ranking (Kyushu & Okinawa region)

30 Best local delicacies ranking (Kyushu & Okinawa region)

Motsu hot pot

Table of Contents

1. Introduction

2. Local delicacies ranking (Kyushu & Okinawa region)

 

1. Introduction

In Japan, many dishes are unique to each region. These dishes familiar to the locals are called variously “local gourmet,” “B-class gourmet,” “soul food,” etc., and are very popular. They are many dishes that have been developed in recent years and include a variety of genres such as Western and Chinese cuisine.
On the other hand, “local cuisine” has a history of more than 100 years and is mainly Japanese cuisine that makes use of local ingredients and food culture. Many of these dishes have survived because they are supported by the local people, and basically, all of them are of a certain standard of taste.
However, it is impossible for foreign travelers with a limited number of travel days to eat all of the unique regional cuisines.
Therefore, we have compiled more than 1,000 types of “local gourmet,” “B-class gourmet,” “soul food,” and “local cuisine” and ranked them by region in order of the number of hashtags on social networking services (SNS).
We hope that this ranking will make it easier for foreign travelers to try dishes unique to a region.

2. Local delicacies ranking (Kyushu & Okinawa region)

1. Motsunabe (Fukuoka Prefecture)

2. Taco Rice (Okinawa Prefecture)

3. Nanban Chicken (Miyazaki Prefecture)

4. Basashi (Kumamoto Prefecture)

5. Mentaiko (Fukuoka Prefecture)

6. Pork bone (Kagoshima Prefecture)

7. Okinawa soba (Okinawa Prefecture)

8. Taco (Okinawa Prefecture)

9. Kastera (Nagasaki Prefecture)

10. Hakata Ramen (Fukuoka Prefecture)

11. Juicy (Okinawa Prefecture)

12. Soki soba (Okinawa Prefecture)

13. Mizutaki (Fukuoka Prefecture)

14. Toriten (Oita Prefecture)

15. Black sugar (Okinawa Prefecture)

16. Grilled curry (Fukuoka Prefecture)

17. Kumamoto Ramen (Kumamoto Prefecture)

18. Nagasaki Champon (Nagasaki Prefecture)

19. Sasebo Burger(Nagasaki Prefecture)

20. Sata Andagi (Okinawa Prefecture)

21. Kagoshima Ramen (Kagoshima prefecture)

22. Mozuku vinegar (Okinawa Prefecture)

23. Umegaemochi (Fukuoka Prefecture)

24. Meat wrapped rice ball (Miyazaki Prefecture)

25. Chicken sashimi (Miyazaki Prefecture)

26. Deep-fried fish cake (Kagoshima prefecture)

27. Shirokuma (Kagoshima prefecture)

28. Turkish rice (Nagasaki Prefecture)

29. Kurume Ramen (Fukuoka Prefecture)

30. Chicken rice (Kagoshima prefecture)

1. Motsunabe

Prefectures : Fukuoka Prefecture

Classification : Hot pot / Soup

Comment : A hot pot dish with beef or pork offal (also known as visceral meat or offal) as the main ingredient, also it usually adds vegetables such as chives and cabbage.

Motsu hot pot

2. Taco Rice

Prefectures : Okinawa Prefecture

Classification : Donburi / Rice

Comment : A dish of taco ingredients on top of rice. It originated in 1984 at Parlor Senri. At the beginning, it was provided to US military bases.

タコライス

3. Nanban Chicken

Prefectures : Miyazaki Prefecture

Classification : Fried food

Comment : A dish of fried chicken dipped in sweet vinegar and topped with tartar sauce. It is said to have originated in two different restaurants in Nobeoka City, Nao-chan and Ogura. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Specially Selected Popular Local Cuisine” and “Our Local Cuisine”.

チキン南蛮

4. Basashi

Prefectures : Kumamoto Prefecture

Classification : Meat dish

Comment : A dish of thinly sliced horse meat that is eaten raw. It is common to eat ginger, garlic, and green onions dipped in soy sauce as condiments. It has been selected as one of the “Top 100 Local Cuisines” and “Our Local Cuisine” by the Ministry of Agriculture, Forestry and Fisheries.

馬刺し

5. Mentaiko

Prefectures : Fukuoka Prefecture

Classification : Others

Comment : A dish made by a Fukuoka merchant who improved kimchi made from the ovaries of walleye pollack. The etymology of mentaiko comes from the Korean word for walleye pollack, which is called “menta” (myeontae). It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Specially Selected Popular Local Cuisines”.

辛子明太子

6. Pork bone

Prefectures : Kagoshima Prefecture

Classification : Meat dish

Comment : A dish made by grilling pork ribs on the bone, roasting them with sweet potato shochu, and simmering them with vegetables in barley miso and brown sugar. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Local Cuisines.”

豚骨

7. Okinawa soba

Prefectures : Okinawa Prefecture

Classification : Soba

Comment : No buckwheat flour is used in the noodles but only wheat flour and kansui. However, Japanese-style dashi is used for the soup. It has been selected as one of the “Top 100 Local Cuisines” and “Our Local Cuisine” by the Ministry of Agriculture, Forestry and Fisheries.

沖縄そば

8. Taco

Prefectures : Okinawa Prefecture

Classification : Others

Comment : Under American rule, Okinawa was influenced by many American cultures. Tacos influenced by Latin American soldiers are one of them. There are two types of taco skins: soft and hard.

タコス

9. Kastera

Prefectures : Nagasaki Prefecture

Classification : Sweets

Comment : Oven-baked confectionery made from whipped eggs mixed with flour and starch syrup. It was introduced from Portugal in the 1500s and developed in a unique way in Japan.

カステラ

10. Hakata Ramen

Prefectures : Fukuoka Prefecture

Classification : Ramen

Comment : Pork bone soup ramen. Kurume City is said to be the birthplace of Hakata Ramen. It is characterized by being able to choose the hardness of the noodle and the hardness of the noodle.

博多ラーメン

11. Juicy

Prefectures : Okinawa Prefecture

Classification : Donburi / Rice

Comment : There are two types of ‘juicy’: ‘hard juicy’, which is cooked in the form of rice, and ‘soft juicy’ which is porridge-style. Pork belly and vegetables such as hijiki and carrots are used as ingredients and cooked in broth made from pork or kombu seaweed. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Local Cuisines.”

ジューシー

12. Soki soba

Prefectures : Okinawa Prefecture

Classification : Soba

Comment : “Soki soba” is Okinawa soba topped with soki (spare ribs). There are two types of soki, the hard bone “Hon Soki” and the soft bone “Cartilage Soki”.

ソーキそば

13. Mizutaki

Prefectures : Fukuoka Prefecture

Classification : Hot pot / Soup

Comment : A hot pot dish in which water is brought to a boil to bring out the flavor of chicken and bones. For chicken, use chunks with skin and bones. It has been selected as one of the 100 Best Local Cuisines by the Ministry of Agriculture, Forestry and Fisheries.

水炊き

14. Toriten

Prefectures : Oita Prefecture

Classification : Fried food

Comment : Toriten is a dish of chicken fried in tempura batter. Originating from Toyoken, a restaurant in Beppu City. Since the fried chicken on the bone was difficult to eat, and cut the boneless thigh meat into bite-sized pieces and arranged it in a tempura style. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Local Cuisines.”

とり天

15. Black sugar

Prefectures : Okinawa Prefecture

Classification : Sweets

Comment : It is made by boiling down the squeezed juice of sugar cane, cooling it down and solidifying it. It is characterized by being rich in minerals without being removed from the raw material.

黒糖

16. Grilled curry

Prefectures : Fukuoka Prefecture

Classification : Curry

Comment : A gratin doria-style dish in which curry is poured into an earthenware pot and baked in the oven. Yaki curry originated in 1955-1965 at “Yamadaya” located in Sakaemachi Gintengai Shopping Street in Mojiko, Kitakyushu City, Fukuoka Prefecture.

焼きカレー

17. Kumamoto Ramen

Prefectures : Kumamoto Prefecture

Classification : Ramen

Comment : Soup is made from pork bones or chicken bones. Ajisen Ramen, which has many stores mainly in Asia, was founded in Kumamoto by Liu Danxiang, who was born in Kaohsiung City, Taiwan. Ajisen Ramen is said to be the origin of Kumamoto Ramen.

熊本ラーメン

18. Nagasaki Champon

Prefectures : Nagasaki Prefecture

Classification : Ramen

Comment : It is based on Fujian cuisine from Fujian province. It is said to have been invented by Chen Pingjun of the Chinese restaurant Shikairo in Nagasaki. Pork, vegetables, and kamaboko are used as ingredients. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Specially Selected Popular Local Cuisine” and “Our Local Cuisine”.

長崎ちゃんぽん

19. Sasebo Burger

Prefectures : Nagasaki Prefecture

Classification : Hamburgers and bread

Comment : A general term for hamburgers that are ‘handmade’ and ‘made to order’ offered at shops in Sasebo City. Around 1950, he learned the hamburger recipe from an official at the US military base in Sasebo. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Specially Selected Popular Local Cuisines”.

佐世保バーガー

20. Sata Andagi

Prefectures : Okinawa Prefecture

Classification : Sweets

Comment : Okinawa-style fried confectionery made by kneading wheat flour with eggs and sugar and deep-frying it. It is a sweet that came from China. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Local Cuisines.”

サーターアンダギー

21. Kagoshima Ramen

Prefectures : Kagoshima prefecture

Classification : Ramen

Comment : Ramen with straight noodles in a pork bone-based soup. Compared to other prefectures’ tonkotsu ramen, such as Hakata ramen, the soup is sweeter.

鹿児島ラーメン

22. Mozuku vinegar

Prefectures : Okinawa Prefecture

Classification : Others

Comment : Most of the mozuku that is distributed in Japan is produced in Okinawa Prefecture, and has been selected as Okinawa Prefecture’s “PRIDE FISH”. Mozuku is said to have a number of health benefits, including a blood-thinning effect.

もずく酢

23. Umegaemochi

Prefectures : Fukuoka Prefecture

Classification : Sweets

Comment : Baked rice cake with red bean paste. The name comes from Sugawara no Michizane, the enshrined deity of Dazaifu Tenmangu Shrine. There are various theories about its origin, but the most probable one is that Michizane Sugawara was imprisoned by sticking rice cakes into the tips of plum branches.

梅ヶ枝餅

24. Meat wrapped rice ball

Prefectures : Miyazaki Prefecture

Classification : Donburi and rice

Comment : Introduced in 1994, this rice ball is made by wrapping and grilling pork. It looks like a chunk of pork. Originally served as a dining room meal. Originating from “Original Nikumaki Honpo”.

肉巻きおにぎり

25. Chicken sashimi

Prefectures : Miyazaki Prefecture

Classification : Meat dish

Comment : People in Miyazaki eat a lot of chicken. Miyazaki City ranks 3rd in Japan for the amount of chicken consumed per household (2019-2021 average). Miyazaki Prefecture has established its own standards to prevent food poisoning from “chicken sashimi.”

鶏刺し

26. Deep-fried fish cake

Prefectures : Kagoshima prefecture

Classification : Fried food

Comment : A dish of minced fish meat deep-fried in oil. In Kagoshima Prefecture, it is generally called ‘Tsukeage’, and people outside Kagoshima Prefecture call it ‘Satsumaage’. It has been selected as one of the “Top 100 Local Cuisines” and “Our Local Cuisine” by the Ministry of Agriculture, Forestry and Fisheries.

さつま揚げ

27. Shirokuma

Prefectures : Kagoshima prefecture

Classification : Sweets

Comment : Shaved ice is shaved ice with condensed milk-flavored syrup and toppings such as cherries on top. Takeshi Kubo, the founder of Tenmonkan Mujaki, started selling it in 1947. It has been selected as one of the Ministry of Agriculture, Forestry and Fisheries’ “Our Local Cuisines.”

白熊

28. Turkish rice

Prefectures : Nagasaki Prefecture

Classification : Donburi and rice

Comment : A dish with pork cutlet, pilaf, and spaghetti on one plate. It is said to have been born in the 1950s. Although it is called “Turkey”, it has nothing to do with Turkey, an Islamic country that does not eat pork.

トルコライス

29. Kurume Ramen

Prefectures : Fukuoka Prefecture

Classification : Ramen

Comment : This ramen was invented in 1937 by Tokio Miyamoto, the founder of the food stall Nankin Senryo. Inspired by “China soba” and Nagasaki champon’s “pork bone soup”. It is said to be the originator of pork bone ramen such as Hakata ramen.

久留米ラーメン

30. Chicken rice

Prefectures : Kagoshima prefecture

Classification : Donburi and rice

Comment : Local cuisine that represents the Amami region. It is made by placing chicken pieces, dried shiitake mushrooms, kinshi tamago, papaya marinated in miso, and other ingredients on top of white rice and pouring chicken stock over it. It has been selected as one of the “Top 100 Local Cuisines” and “Our Local Cuisine” by the Ministry of Agriculture, Forestry and Fisheries.

鶏飯

The “100 selections of local dishes,” “Local dishes loved by the nation,” and “Our Regional Cuisines,” were selected by the Ministry of Agriculture, Forestry and Fisheries.
“PRIDE FISH” was selected by Japan Fisheries Co-operative.
沖縄そば

目錄

 

1、說明簡介

日本各地存在着各式各様的地方美食。這些於當地耳熟能詳的獨特菜餚被稱為“鄉土美食”、“B級美食”、“靈魂料理”等等、不管在國內或國外都十分受歡迎。其中近年開始出現西餐、中餐等種類的地方美食。
而“鄉土料理” 是指那些擁有 100多年歷史、其中大部分是使用當地食材或参考當地的飲食文化製作而成的日本料理。
可以說,很多地方美食都是長年受到當地人的熱烈支持而承傳下來、所以基本上地方美食的味道都有一定水準。
但是對於旅行時間有限的外國遊客來說、要品嚐所有地方美食是十分困難的事情。 因此、我們匯總了 1000 多種“當地美食” 、“B 級美食”、“靈魂料理”及“鄉土料理”、並按照 SNS 的標籤數量、製作了各地區的美食排名。
希望能透通這排名能了解現時在日本各地、尤其是在年輕人中流行的地方美食、並推薦給各位外國遊客到不同地方、品嚐到當地最熱門的地方美食。

2、地方美食人氣排名(日本九州地區、沖繩)

1、腸鍋(福岡縣)

2、塔可飯(沖繩縣)

3、南蠻雞 (宮崎縣)

4、馬肉刺身(熊本縣)

5、明太子 (福岡県)

6、豬骨頭 (鹿兒島縣)

7、沖繩蕎麥麵 (沖繩縣)

8、塔可餅(沖繩縣)

9、蜂蜜蛋糕 (長崎縣)

10、博多拉麵 (福岡縣)

11、沖縄蒸飯(沖繩縣)

12、排骨(Soki)蕎麥麵 (沖繩縣)

13、水煮鍋 (福岡縣)

14、雞肉天婦羅 (大分縣)

15、黑糖(沖繩縣)

16、焗烤咖哩(福岡縣)

17、熊本拉麵(熊本縣)

18、長崎強棒麵(長崎縣)

19、佐世保漢堡 (長崎縣)

20、沙翁(沖繩縣)

21、鹿兒島拉麵(鹿兒島縣)

22、水雲醋(沖繩縣)

23、梅枝餅(福岡縣)

24、肉卷飯糰(宮崎縣)

25、雞肉刺身 (宮崎縣)

26、薩摩炸魚餅(鹿兒島縣)

27、白熊冰 (鹿兒島縣)

28、土耳其飯(長崎縣)

29、久留米拉麵(福岡縣)

30、雞飯(鹿兒島縣)

1、腸鍋

都道府縣 : 福岡縣

分類 : 鍋物・湯類

評論 : 使用牛腸或豬腸為主要食材的火鍋(又稱內臟鍋)。 通常會加入韭菜和捲心菜等蔬菜。

Motsu hot pot

2、塔可飯

都道府縣 : 沖繩縣

分類 : 丼飯/飯類

評論 : 把塔可餅的餡料放在米飯上的料理。 起源於 1984 年在沖繩一家名為 Parlor Senri的餐廳。 最初塔可飯是提供給美國軍事基地的料理。

タコライス

3、南蠻雞

都道府縣 : 宮崎縣

分類 : 炸物類

評論 : 在炸雞塊淋上蘸甜醋和塔塔醬的一道料理。 據說起源於延岡市的兩家餐廳,Nao-chan和Ogura。 南蠻雞被農林水產省評選為“特選人氣鄉土料理”及“我們的當地美食”之一。

チキン南蛮

4、馬肉刺身

都道府縣 : 熊本縣

分類 : 肉類料理

評論 : 把馬肉切成薄片後生吃的一道料理。通常搭配生薑、大蒜和大蔥蘸醬油等配料一起享用。馬肉刺身被農林水產省評選為“Top100 鄉土美食”及“我們的當地美食”之一。

馬刺し

5、明太子

都道府縣 : 福岡県

分類 : 其他類別

評論 : 起源於福岡商人把明太魚卵巢製成的泡菜改良後的料理。 明太子的詞源來自朝鮮語中指鱈魚的單詞,稱為“明太”(myeontae)。 明太子被農林水產省評選為“特選人氣鄉土料理”之一。

辛子明太子

6、豬骨頭

都道府縣 : 鹿兒島縣

分類 : 肉類料理

評論 : 把排骨肉、蔬菜一起炒過以後加入紅薯燒酒、大麥味噌和紅糖等燉煮而成的料理。豬骨頭被農林水產省評選為“我們的當地美食”之一。

豚骨

7、沖繩蕎麥麵

都道府縣 : 沖繩縣

分類 : 蕎麥麵

評論 : 麵條中只使用了小麥粉和鹼水、並沒有使用蕎麥粉。 然而採用日本高湯作為湯底。 沖繩蕎麥麵被農林水產省評選為“Top100 鄉土美食”及“我們的當地美食”之一。。

沖縄そば

8、塔可餅

都道府縣 : 沖繩縣

分類 : 其他類別

評論 : 在美國統治下,沖繩受到許多美國文化的影響。 其中塔可餅是也是受拉丁裔美國士兵影響而流行。 有分軟皮和硬皮的兩種塔可餅皮。

タコス

9、蜂蜜蛋糕

都道府縣 : 長崎縣

分類 : 甜點類

評論 : 使用攪打過的雞蛋、麵粉和澱粉糖漿混合製成的甜點。 於 1500 年代從葡萄牙引進後,在日本以獨特方式改良而成。

カステラ

10、博多拉麵

都道府縣 : 福岡縣

分類 : 拉麵

評論 : 豬骨湯拉麵。 據說久留米市是博多拉麵的發源地。 它的特點是可以選擇麵條的硬度。

博多ラーメン

11、沖縄蒸飯

都道府縣 : 沖繩縣

分類 : 丼飯/飯類

評論 : 有兩種類型的沖縄蒸飯:以米飯形式烹製的“硬式”和粥狀的“軟式”。 通常使用五花肉、蔬菜如羊栖菜和蘿蔔等作為配料,並在放入豬肉或海帶製成的高湯中烹製。 沖縄蒸飯被農林水產省評選為“我們的當地美食”之一。

ジューシー

12、排骨(Soki)蕎麥麵

都道府縣 : 沖繩縣

分類 : 蕎麥麵

評論 : “Soki soba”是加了排骨的沖繩蕎麥麵。 分別有硬骨“本排骨”和軟骨“軟排骨”兩種類型。

ソーキそば

13、水煮鍋

都道府縣 : 福岡縣

分類 : 鍋物/湯類

評論 : 一種把水煮沸以帶出雞肉和骨頭的味道的一種火鍋。 通常使用使用帶皮雞肉或帶骨雞肉。水煮鍋被農林水產省評選為“Top100 鄉土美食”之一。

水炊き

14、雞肉天婦羅

都道府縣 : 大分縣

分類 : 炸物類

評論 : 「雞肉天婦羅」是將雞肉裹上天婦羅麵衣油炸的料理,發源於別府市的餐廳「東洋軒」。因為帶骨炸雞不方便食用,所以將無骨雞腿肉切成適合入口的大小,並改良成天婦羅風。

とり天

15、黑糖

都道府縣 : 沖繩縣

分類 : 甜點

評論 : 將甘蔗榨汁熬煮、冷卻凝固製成的食物,特徵是未精製純化富含豐富礦物質。

黒糖

16、焗烤咖哩

都道府縣 : 福岡縣

分類 : 咖哩

評論 : 在陶鍋加入咖哩、再放進烤箱做成奶油焗烤燉飯風的料理。焗烤咖哩創始於昭和30年代(1955~1965年)福岡縣北九州市門司港榮町銀天街商店街的「山田屋」。

焼きカレー

17、熊本拉麵

都道府縣 : 熊本縣

分類 : 拉麵

評論 : 以豚骨和雞高湯為湯底。在亞洲有很多分店的「千味拉麵」,由出身台灣高雄市的劉壇祥在熊本創立,被認為是熊本拉麵的起源。

熊本ラーメン

18、長崎強棒麵

都道府縣 : 長崎縣

分類 : 拉麵

評論 : 以福建省的福建料理為基礎,由長崎市中華料理店「四海樓」的陳平順發明,使用豬肉、青菜、魚板等配料。

長崎ちゃんぽん

19、佐世保漢堡

都道府縣 : 長崎縣

分類 : 漢堡包・麵包類

評論 : 佐世保市的餐廳提供的「手工客製化」漢堡的總稱。它起源於1950年左右,佐世保美軍基地的相關人員提供的漢堡食譜。

佐世保バーガー

20、沙翁

都道府縣 : 沖繩縣

分類 : 甜點

評論 : 將麵粉、蛋、砂糖揉勻後油炸而成的沖繩油炸點心,是源自於中國的甜點。

サーターアンダギー

21、鹿兒島拉麵

都道府縣 : 鹿兒島縣

分類 : 拉麵

評論 : 以豚骨為基底的湯頭加入直條麵的拉麵,與博多拉麵等其他縣的豚骨拉麵相比,湯頭更甘甜。

鹿児島ラーメン

22、水雲醋

都道府縣 : 沖繩縣

分類 : 其他分類

評論 : 在日本流通的水雲幾乎都產自沖繩縣,水雲也被選為沖繩縣的「PRIDE FISH」,具有促進血液循環等健康效果。

もずく酢

23、梅枝餅

都道府縣 : 福岡縣

分類 : 甜點

評論 : 紅豆內餡的烤麻糬,名字源於太宰府天滿宮的主神菅原道真。關於梅枝餅的起源有很多說法,最可信的說法是將麻糬插在梅枝上送給入獄的菅原道真。

梅ヶ枝餅

24、肉卷飯糰

都道府縣 : 宮崎縣

分類 : 丼飯・飯類

評論 : 誕生於1994年,將豬肉片包捲飯糰烤製而成,外觀很像豬肉塊,原本是餐廳的員工餐,創始於「元祖肉卷本舖」。

肉巻きおにぎり

25、雞肉刺身

都道府縣 : 宮崎縣

分類 : 肉類料理

評論 : 宮崎縣人吃很多雞肉,宮崎市每個家庭平均的雞肉消費量為日本第三(2019-2021年平均)。宮崎縣制定了有獨有的基準,以防止「雞肉刺身」引起食物中毒。

鶏刺し

26、薩摩炸魚餅

都道府縣 : 鹿兒島縣

分類 : 炸物類

評論 : 油炸魚漿料理。在鹿兒島縣一般稱為「tsukeage」,而鹿兒島縣以外的人則稱之為「薩摩炸魚餅(satsumaage)」

さつま揚げ

27、白熊冰

都道府縣 : 鹿兒島縣

分類 : 甜點

評論 : 在刨冰上淋上煉乳,並放上櫻桃等配料的冰品。是「天文館無邪氣」的創始人酒保武,於1947年開始販售的商品。

白熊

28、土耳其飯

都道府縣 : 長崎縣

分類 : 丼飯・飯類

評論 : 誕生於1950年,一種將炸豬排、抓飯、義大利麵等盛在同一盤裡上桌的料理。雖然名字叫「土耳其」,但是跟不吃豬肉的伊斯蘭國家土耳其沒有任何關係。

トルコライス

29、久留米拉麵

都道府縣 : 福岡縣

分類 : 拉麵

評論 : 1937年,小吃攤「南京千兩」的創始人宮本時男從「中華麵」和長崎強棒麵的「豚骨湯頭」獲得靈感發明的拉麵,被認為是博多拉麵等豚骨拉麵的鼻祖。

久留米ラーメン

30、雞飯

都道府縣 : 鹿兒島縣

分類 : 丼飯・飯類

評論 : 庵美地區的代表性特色料理,將雞肉絲、乾香菇、蛋絲、味增醃漬木瓜等放到白飯上,再淋上雞湯食用。

鶏飯

“鄉土料理百選”、 “地方人氣鄉土料理”、“我們的鄉土料理” 都是經由農林水產省評選及推薦的鄉土料理。
“代表海産(PRIDE FISH)” 是由全國漁業聯合會所評選全國各地的代表魚類。

 

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