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