The name "nishime" comes from the way it is cooked, which is to simmer it slowly so that no liquid remains.

Where it is made

All over Miyazaki Prefecture

Main ingredients

Shiitake mushrooms, taro, bamboo shoots, konnyaku, deep-fried tofu, dried radish, kombu (kelp)

Chicken Nanban" is known to have originated in Nobeoka City. It is said that it was first prepared as a bribe dish at a Western-style restaurant in Nobeoka City in the 1950s.

Where it is made

All over the prefecture

Main ingredients

Chicken meat (meat of the breast)

Fish sushi" is a type of zushi made with mackerel or horse mackerel, and is commonly called "saba-zushi" or "aji-zushi".

Where it is made

Northern Miyazaki Prefecture (coastal area)

Main ingredients

Horse mackerel, vinegar

Nobeoka City, located in the northeastern part of Miyazaki Prefecture and facing the Sea of Hyuga to the east with five rivers flowing through it, is rich in nature and has a popular snack called…

Where it is made

Northern part of the prefecture (coastal area)

Main ingredients

yawami, wheat flour, bean jam, mugwort

small fish, 5-15 cm in length, caught off the coast of Nobeoka City in the Hyuga Sea at a depth of around 300 m. They are called "mehikari" because of their large, sparkling blue eyes.

Where it is made

Northern part of the prefecture (coastal area), Nobeoka City

Main ingredients

Chlorophthalmus borealis

On the night of New Year's Eve, the family gathers together to enjoy a lavish meal served on a high table tray to welcome the New Year. It is the time when 'Toshi-tori Zen' is eaten.

Where it is made

In the northern and central regions, etc.

Main ingredients

Fish such as sea bream and salt sardines, kelp, daikon radish, carrots, tofu, shiitake mushrooms.

One is the tofu dish "nadofu."

Where it is made

Northern part of prefecture (mountainous area)

Main ingredients

Soybeans, magnesium chloride, fragrant vegetables

Kappodori is a dish that uses kappo (bamboo) as a bowl and has been eaten since ancient times in Takachiho, where bamboo is abundant.

Where it is made

Northern region of the prefecture (mountainous area)

Main ingredients

Local chicken, shiitake mushrooms, carrots, burdock, and kuretake

“Somage” is a term rooted in “soma” (buckwheat) and “ge” (porridge).

Where it is made

Northern part of the prefecture (mountainous region)

Main ingredients

Buckwheat flour, radish, carrot, green onion

The dish known as "zushi" refers to a type of rice porridge.

Where it is made

Northern Miyazaki Prefecture (Mountainous Region)

Main ingredients

Hie (Foxtail millet), Wild Boar Meat

A long time ago in this region, "tokibimeshi (rice with Corn)" was a staple food item that played a central role with boiled barley and rice.

Where it is made

The northern region of the prefecture (the mountainous region)

Main ingredients

Corn, rice

"Hiyajiru(cold soup)" is a local delicacy of the plains in Miyazaki Prefecture.

Where it is made

Central region

Main ingredients

dried sardines, tofu, cucumbers, eggplant, barley rice, green perilla, Japanese ginger

Containing sengiri daikon, roasted soybeans, carrots, squid, konbu, etc., it is a healthy food that is full of ingredients that are good for your body.

Where it is made

Central area of prefecture

Main ingredients

Sengiri daikon, Carrots, Squid

"Nuta-Imo" is a local dish using satoimo(=Japanese taro) that has been commonly eaten since long ago. It is rarely found on menus at restaurants, but it is sometimes served as an appetizer.

Where it is made

Central Region of Prefecture

Main ingredients

Satoimo(=Japanese taro), Sugar, Miso

"Ocha no ha tempura (=Green tea leaf tempura)" is a local dish eaten when freshly harvested green tea leaves are ready.

Where it is made

Hyuga City, Miyakonojo City, Kushima City, Kawanami-cho, Takachiho-cho, Gokase-cho, etc.

Main ingredients

Green tea leaves

"Zabu-Jiru" is said to have gotten its name from the fact that various ingredients, mainly root vegetables, are boiled "zabu-zabu".

Where it is made

East-Central part of the Prefecture

Main ingredients

Carrot, Gobou(=Burdock), potato, Daikon radish, pumpkin

“Tori Meshi” is a rice seasoned and cooked with vegetables and chicken meat and has been a popular recipe for years, particularly as a farmer’s dish.

Where it is made

All of Miyazaki Prefecture, Shintomi-cho

Main ingredients

Chicken meat, rice, carrots, gobou (=burdock), shiitake mushrooms

With its elegant sweetness and firmness, this pumpkin is perfect for dishes such as “Hyuuga Kurokawa Kabocha No Nimono”. The skin looks rough but can be eaten as well.

Where it is made

Miyazaki City

Main ingredients

Pumpkin

“Renkonno suri nagashi jiru / renkonno gori gori jiru” is made by grating lotus roots and placing them in a soup flavored with “dashi” (=Japanese soup stock) and miso.

Where it is made

Central Regions

Main ingredients

Lotus root, Fried bean curd, Green onions, Miso, Yuzu peel

“Gane” is a traditional dish from Minamikyushu of Kagoshima prefecture and Miyakonojo city of Miyazaki prefecture. “Gane” means crab in the local dialect.

Where it is made

Central Regions

Main ingredients

Sweet potato, Gobou(=Burdock root), Carrot, Wheat flour

“Iriko mochi” literally means rice cake made from parched rice flour. The dish has been handed down in the Satsuma domain since the Edo period.

Where it is made

All of Miyazaki Prefecture

Main ingredients

Glutinous rice, Short-grain rice

“Jidori no miso koro bakashi” is a traditional homemade dish and the words “koro bakashi” means to boil and roll the chicken meat in a pot in the local dialect of the western part of the prefecture.

Where it is made

Kobayashi City (Western Part of the Prefecture)

Main ingredients

Locally raised chicken meat, Miso

"Suno shui" is a hot vinegar soup made with grated daikon radish and sardines simmered in vinegar and soy sauce. In Japanese, "shui" means soup.

Where it is made

Western areas of Miyazaki prefecture

Main ingredients

Sardine, Vinegar

"Seri" (Japanese parsley) is a perennial herb of the parsley family that grows wild in the mountains and fields throughout Japan.

Where it is made

All of Miyazaki prefecture

Main ingredients

"Seri" (Japanese parsley), Salt, Tofu, Sesame seeds, Sugar, Miso

"Nanatoko zushi" is a traditional dish from the Miyakonojo region dating back to the Satsuma Domain when the Shimazu clan was in rule.

Where it is made

Miyakonojo City, Miyazaki City, Nichinan Town, Takachiho Town, Nobeoka City, Hyuga City

Main ingredients

Rice, Rice cake, Carrot, Gobou (=burdock Root), Satoimo (=Japanese taro), Napa cabbage, Dried shiitake mushroom, Fried thin tofu, Soybean sprouts, Seri (=Japanese parsley)

"Meno mochi kazari" is a traditional event taking place in the southern Kyushu area on Little New Year.

Where it is made

Nishimorokata district (Takaharu town and Kobayashi city) and Shiiba village

Main ingredients

Glutinous rice

"Obiten" is a local dish from the Obi area of Nichinan City, Miyazaki Prefecture, Japan. It is a type of fish paste product classified as fried "Kamaboko(=Fish cake)."

Where it is made

Obi District

Main ingredients

Iwashi (sardine), Aji (horse mackerel), Shiira (mahi-mahi), Saba (mackerel), Tobiuo (flying fish), Sawara (Japanese spanish mackerel), Firm tofu, Ginger

"Kanimaki-jiru" is a local dish of Kitago Town in southern Miyazaki Prefecture, using Yamataro-gani (officially called Mokuzu-gani in Kitago Town, a member of the Shanghai crab family), which are…

Where it is made

Kitago Town, Nichinan City, Kitago and Sakatani areas

Main ingredients

Yamataro-gani, Miso

In Miyazaki Prefecture, sweet potatoes are called "Kansho", and "Nerikuri" made from sweet potatoes is eaten mainly in the vicinity of Miyakonojo City.

Where it is made

Miyakonojo City

Main ingredients

Sweet potato, Mochi, Sugar, Kinako (Roasted soybean flour)

Tsuwabuki is native to Japan and grows wild south of Fukushima and Ishikawa prefectures in Honshu, but has long been used as a food mainly in Kyushu and some other regions.

Where it is made

Miyazaki City, Miyakonojo City, Nichinan City

Main ingredients

Tsuwabuki, carrot, fried thin tofu