Specialty / Local cuisine
Eat
The secret to its sweetness is said to be how much water it is give...
Kokura’s original fried udon is customarily made by boiling dried n...
Champon is mostly known for being made in Nagasaki, but there are f...
Taken from Japanese Blacks (wagyu) raised in Kitakyushu, only 100 c...
With a bamboo thicket prominent in Japan, the Ouma area in Kokurami...
Shimonoseki is famous for its blowfish, but the Mojiko area, which ...
Great with drinks and great alongside a meal, the nukamiso (salted ...
Gyoza dumplings were a favorite among workers doing heavy labor in ...
If you go to Mojiko Retro, baked curry should be your first choice ...
Also called the swimming crab or the Japanese blue crab, this crab ...
Kitakyushu’s fisheries brand Buzen Sea Oysters are carefully treate...
