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