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