A famous local dish using crucian carp is "funankogui.

Where it is made

Kashima City, all areas

Main ingredients

crucian carp

Oroshi-namasu," "kakiage," or "nutaage," a dish made by dressing seafood with radish or wakame seaweed, is found all over Japan.

Where it is made

All over the prefecture

Main ingredients

Squid, vegetables

At such times, a vinegared taro called "Niimoji" or "Niimoji no Vinegared Food" is very useful.

Where it is made

All over the prefecture

Main ingredients

mizuimo (sweet potato)

Dabu" is a local dish made with chicken and seasonal vegetables, and has been handed down from Saga Prefecture to Fukuoka Prefecture.

Where it is made

Hamatama Town, Karatsu City

Main ingredients

Vegetables

Ochagai" or "Ochagayu" is rice cooked with tea.

Where it is made

Saga City, Ogi City, Kanzaki City

Main ingredients

Rice

Facing the Ariake Sea, Shiraishi Town boasts a rich natural landscape of mountains, plains, sea, and rivers.

Where it is made

Shiraishi Town

Main ingredients

Rice

“Noppejiru” is a soup that has been passed down through families in Saga Prefecture, and is sometimes called “Noppeijiru” or “Nuppeijiru.”

Where it is made

Entire prefecture

Main ingredients

Fried tofu, vegetables

The spectacle, known as “Imari Ton-ten-ton” begins at the sounding of the drum, and chestnut rice and nigomi are crucial Kunchi cuisine for the event.

Where it is made

Saga prefecture, all regions

Main ingredients

Vegetables, chicken

Among the many regional dishes of Saga Prefecture, the standard is gameni chicken stew. The stew is called "chikuzenni chicken stew" nationwide.

Where it is made

Throughout the prefecture

Main ingredients

Vegetables, chicken

“Mutsugoro no Kabayaki (broiled mutsugoro)” is a famous and delicious local cuisine, made by first lightly grilling the fish while still alive, and then cooked to a sweet and savory taste.

Where it is made

Ariake Sea coastal region

Main ingredients

Mutsugoro(Mudskipper)

”Yudedago” is a corrupted form of the term “yudedango” and refers to sweets made from wheat flour and brown sugar. It is sometimes called “flat dago.”

Where it is made

The entire prefecture

Main ingredients

Wheat flour and brown sugar

Since then, a village festival called "Oyogoshi Matsuri" is held on February 19th to commemorate the village predecessors who had suffered from the disaster.

Where it is made

The whole prefecture

Main ingredients

Tofu, vegetables

Both "flat dago" and "dagojiru", local dishes of Saga Prefecture, are made with "dago".

Where it is made

The entire prefecture

Main ingredients

Vegetables and wheat flour

Tofu made throughout Japan is formed by adding bittern to soy milk, but “Go Dofu", which is mainly from the town of Arita Town in Saga Prefecture, is characterized by the addition of kudzu, starch…

Where it is made

Arita Town

Main ingredients

Soy milk, Kudzu or Starch

The festival begins around 23時30分 on New Year's Eve and continues until around 02時00分 on New Year's Day, when "Yuki no Tsuyu," a local dish, is served.

Where it is made

Arita Town

Main ingredients

Daikon radish

The Ariake Sea, which has Japan's highest tidal range and vast mud flats, is home to a variety of unique fish and shellfish, including “Mutsugoro", “Mekaja", “Sea mushrooms", and “Wrasses".

Where it is made

Ariake Sea Coastline

Main ingredients

Kuchizoko(=Sole fish)

“Kuri Okowa”, also known as “Kuri Kowai” and “Kowai”, is a traditional dish of Saga prefecture and served at local festivals and celebrations at home.

Where it is made

All of Saga Prefecture

Main ingredients

Glutinous rice, chestnuts, Azuki beans(=Red beans)

Dried persimmons can be eaten as is,They can also be eaten for cooking, such as to make “Hoshigaki Namasu”.

Where it is made

Matsuume Area of Yamato-cho, Saga City

Main ingredients

Dried persimmon, daikon radish

Saga Prefecture, which is blessed with the Ariake Sea and Genkai Sea, has many regional dishes that benefit from the abundance of seafood.

Where it is made

All of Saga Prefecture

Main ingredients

Crab, Rice

The mantis shrimp, a crustacean that resembles a shrimp, is found throughout Japan from Hokkaido to Okinawa.

Where it is made

Ariake Sea Area

Main ingredients

Mantis shrimp

When it comes to rare fish in the Ariake Sea, the mudskipper (known as "Mutsugorou") is famous, but alongside it is the Warasubo, which is exclusive to the Ariake Sea in Japan.

Where it is made

Ariake Region

Main ingredients

Warasubo

The Karatsu Kunchi, which includes the "Hikiyama-Gyouji", 'Yama, Hoko, and Yatai' events, has been registered as a UNESCO Intangible Cultural Heritage.

Where it is made

Karatsu City

Main ingredients

Ara (saw-edged perch)

In Saga Prefecture, known for its thriving rice cultivation, both short-grain rice and glutinous rice are widely grown, boasting some of the highest production volumes in the country.

Where it is made

All of Saga prefecture

Main ingredients

Glutinous rice, Mugwort

The idea was to make it possible to eat old Okomoji even after they become old, and this dish is called "Okomoji no aburaitame".

Where it is made

All of Saga Prefecture

Main ingredients

Takana

Cold somen noodles have long been eaten in Saga Prefecture.

Where it is made

Kanzaki City

Main ingredients

Somen noodle