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
13–24 of 39
Karatsu Burger
A beef patty is served in a wheat-flour bun with fresh vegetable toppings and a savory burger sauce.
Keihan
Keihan is an Amami-style rice dish in which shredded chicken, egg, mushrooms, and garnishes are served over rice with hot broth.
Kibinago no Nanbanzuke
Kibinago are typically fried and marinated with onion and carrot in a sweet-tart vinegar sauce.
Kibinago Sashimi
Fresh kibinago are served raw as a delicate Japanese sashimi, typically with soy sauce as a dipping accompaniment.
Kokura Yaki Udon
Kokura Yaki Udon is a savory Japanese stir-fried udon dish from Kitakyushu typically cooked with pork, cabbage, green onion, and sauce and finished with bonito flakes or aonori.
Kumamoto Ramen
Kumamoto Ramen is a hot Kyushu noodle dish of wheat noodles in pork-based broth, characteristically seasoned with garlic and often topped with pork and green onion.
Kurobuta Shabu-shabu
Thinly sliced Kurobuta pork is briefly swished in kombu-based broth and served with vegetables and dipping sauces.
Kurume Ramen
Kurume Ramen is a hot Kyushu noodle dish of thin wheat noodles served in a rich pork-bone broth with pork and green onion.
Miyazaki Chicken Nanban
Miyazaki Chicken Nanban is fried chicken coated in a sweet vinegar sauce and commonly topped with Japanese-style tartar sauce.
Mizutaki
Mizutaki is a Japanese chicken hot pot in which chicken and vegetables are gently simmered in a clear broth.
Motsunabe
Motsunabe is a Japanese hot pot of beef intestine and vegetables simmered in a savory soy-based broth.
Nagasaki Castella
Nagasaki Castella is a moist Japanese sponge cake made by baking a sweet egg-rich batter with a fine crumb and browned top.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.