One of the joys of traveling is trying local cuisine that can only be found in that place.
In this article, we will focus on Kumamoto Prefecture's B-class gourmet food and introduce some delicious local dishes.
Kumamoto is a region that is rich in rice, vegetables, meat, and other foods. This time, we will introduce the appeal of local gourmet food while learning about the food of Kumamoto Prefecture.

What is Kumamoto Prefecture's B-class gourmet food? Introducing local cuisine unique to this area

When it comes to B-class gourmet food in Kumamoto Prefecture, the most popular are unique dishes that have taken root in the area's historical background, such as horse meat dishes and Taipingyen. From here on, we will introduce some of the exquisite gourmet foods that are unique to Kumamoto.

Taipingyen: A hearty soup beloved in Kumamoto

"Tai Ping Yen" is a Japanese version of a local dish from Fujian Province, China. It is a hearty soup topped with shrimp, squid, pork, and stir-fried vegetables.

The noodles are made with smooth, chewy glass noodles. The light, delicious soup made with seafood and vegetables mixes with the glass noodles, making for a delicious dish that will have you eating more and more. Another essential ingredient in Taipingyen is the fragrant fried egg. The rich soup soaks into the skin on top and the yolk inside, creating a different flavor to regular boiled eggs.

"Tai Ping Yen" was originally a food brought to Japan by overseas Chinese who came from China during the Meiji period. However, in recent years it has become popular as a lunch or a final dish after drinking, and can now be considered soul food for the people of Kumamoto. In addition, the flavor of the soup seems to vary depending on the restaurant, such as salt, soy sauce, or pork bone.

Enjoy light fat and elegant red meat in horse sashimi

"Basashi" is a dish that allows you to enjoy light fat and elegant red meat, and is also called "sakura meat" because the cut surface is cherry blossom pink. Low in fat and high in protein, "basashi" is a nutritious food that contains iron, calcium, and zinc, and has been eaten in Kumamoto for a long time.

In Kumamoto, it is recommended to eat it with garlic, ginger, sliced onions, green onions, etc., and sweet soy sauce. The refreshing seasoning brings out the deliciousness of the horse meat.

Horse meat dishes were originally a food ingredient said to have been eaten by the feudal lord of the Kumamoto domain during the Korean War, but nowadays it is enjoyed in a variety of ways, such as in hot pots, sushi, and grilled dishes.

Kumamoto ramen with the aroma of garlic and the mild taste of pork bones

Kumamoto ramen, which is addictively delicious once you try it, is derived from Kurume ramen, which is said to be the origin of tonkotsu ramen. The chewy medium-thick straight noodles are paired with a rich, mild tonkotsu soup. It is topped with burnt garlic chips and chili oil.

The chewy medium-thick noodles are mixed with the soup, which is full of the flavor of pork bones and vegetables, and is easy to swallow. You can enjoy the harmony of the garlic flavor and the mellow pork bone soup.

Although it is from Kyushu, it is slightly different from Hakata ramen in that it is made by blending pork bone soup with chicken stock to create a mild flavor without any strong taste. It is characterized by its toppings such as roast pork, onions, wood ear mushrooms, seaweed, and stewed pork belly.

Kumamoto home cooking: Dagojiru

Dagojiru, a Kumamoto home-style dish, is a soup filled with ingredients including dago (rice dumplings) made from kneaded wheat flour. "Dago" means "dumpling" in the Kumamoto dialect, and the chewy and springy dago is delicious when dipped into the soup that has soaked in the flavor of the ingredients.

One of the charms of this dish is that it comes in a variety of flavors depending on the region and household, such as dumplings made with sweet potato or seasoned with miso or soy sauce.

The addition of dumplings keeps the dish filling, and because it is easy to make, it has become a popular dish that can be quickly eaten between farm work.

Dago soup, made with seasonal ingredients such as root vegetables, mushrooms, and potatoes, can be found on the menus of set meal restaurants and at specialty restaurants.

Mustard lotus root with a pungent spiciness and a pleasant texture

"Spicy Lotus Root" is a traditional Kumamoto dish made by stuffing lotus root with a mixture of miso and Japanese mustard and then coating it in batter. The crunchy texture of the lotus root and the pungent spiciness of the mustard miso add a nice accent to this dish, making it a perfect accompaniment for alcohol.

You can eat it as is, sliced into rings, or with soy sauce or mayonnaise for an even more delicious taste. In Kumamoto, it is an indispensable food on the dining table, both as a side dish and as a snack to go with alcohol.

Ikinari Dango - A heart-warming, gentle sweet treat

"Ikinari Dango" is a nostalgic snack that is popular among children, made of sliced sweet potatoes wrapped in wheat flour dough. In Kumamoto, where sweet potato cultivation is thriving, it was often eaten as a snack during farm work in the autumn harvest.

"Ikinari" is a Kumamoto dialect word meaning "easy," "quick," or "immediately," and the name comes from the fact that it can be made in a short amount of time and can be served immediately when you have unexpected guests.

The fluffy, sweet sweet potato and red bean paste are perfectly matched with the moderate saltiness of the dough, making for a flavor you'll never tire of and you can eat in no time. If you see it in a Japanese sweets shop or food stall, why not give it a try?

A perfect snack to go with your drinks!

The slightly strangely named "Hitomoji no Guru Guru" is a dish made with hitomoji, a type of onion similar to scallions. The rolled up hitomoji is served with a refreshing vinegared miso sauce.

This unique name comes from the fact that it is made by folding a quickly boiled piece of rice and wrapping it around the root.

The best feature of this dish is its wonderful "crunchiness." The many layers of rolled up rice have a crisp and pleasant texture, and the unique aroma and mellow acidity of the vinegared miso make it the perfect snack to go with alcohol. This is a dish that you'll want to try with sake or shochu.

Amakusa Daio chicken, a juicy and tasty local chicken with no peculiar taste

When it comes to delicious local chicken in Kumamoto, the first thing that comes to mind is "Amakusa Daio." This chicken is known for its juicy, rich flavor, and mild taste, and is so delicious that once you've tried it, you'll never forget it.

It is used in a variety of dishes such as yakitori, fried foods, and stews, and ramen made with Amakusa Daio is also gaining popularity.

The Amakusa Daio, which was prized as an ingredient for mizutaki during the Taisho period, became extinct once in the early Showa period, but was revived in 2000 due to the quality of its meat and is said to be a "mythical local chicken."

When added to hot pot dishes such as Mizutaki, the soup shines golden, and when dipped in ponzu sauce, it has a perfect texture and rich flavor. It is also shipped to restaurants, and can be said to be a rare taste that can be enjoyed in Kumamoto.

Location of Kumamoto Prefecture

summary

This time we introduced local B-class gourmet food from Kumamoto Prefecture.

Kumamoto Prefecture borders many other prefectures in Kyushu, and many different food cultures have come together there, resulting in many dishes that have been derived from them. In addition, the agricultural products, livestock, and seafood that make the most of Kumamoto's local characteristics can only be enjoyed here.

If you visit Kumamoto, be sure to try some of the delicious dishes made with these ingredients.

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