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