A FOOD TRADITION
Kyushu Cuisine
The southern Japanese cooking tradition of Kyushu, including distinctive pork, chicken, seafood, noodle, and shochu-region foodways.
Dishes linked to this cuisine
1–12 of 39
Basashi
Basashi is thinly sliced raw horse meat served chilled with Japanese seasonings and dipping sauce.
Dagojiru
Dagojiru is a Kyushu soup of hand-formed wheat-flour dumplings simmered with vegetables, dashi, miso, and often chicken.
Dango-jiru
Dango-jiru is a Kyushu soup of hand-shaped wheat-flour dumplings simmered with vegetables in a savory miso or dashi-based broth.
Hakata Gyoza
Hakata Gyoza are small Japanese dumplings filled primarily with pork and vegetables, then pan-fried and served with a dipping sauce.
Hakata Mentaiju
Hakata Mentaiju is a Japanese rice dish featuring spicy cod roe served over short-grain rice with kombu and a savory accompanying sauce.
Hakata Tonkotsu Ramen
A Fukuoka-style ramen of thin wheat noodles served in a rich pork-bone broth with sliced pork and green onion.
Hakata Udon
Hakata Udon is a hot Kyushu noodle soup made with exceptionally soft udon noodles in a light dashi-based broth and commonly topped with green onion.
Hitomoji Guruguru
Hitomoji guruguru is blanched green onion wrapped into coils and served with a sweet vinegar-miso dressing.
Jidori no Tataki
Jidori no Tataki is lightly seared, thinly sliced Japanese free-range chicken served with aromatics and a dipping sauce.
Kagoshima Ramen
Kagoshima Ramen is a hot regional noodle dish of medium-thickness wheat noodles in a comparatively light pork-and-chicken broth with pork and green onion.
Kakuni
Kakuni is tender pork belly slowly braised with soy sauce, sugar, and aromatic seasonings.
Karashi Renkon
Karashi renkon is lotus root filled with mustard-seasoned miso, coated in batter, and fried.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.