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

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All over Miyazaki Prefecture

주요 재료

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.

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All over the prefecture

주요 재료

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".

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Northern Miyazaki Prefecture (coastal area)

주요 재료

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…

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Northern part of the prefecture (coastal area)

주요 재료

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.

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

주요 재료

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.

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In the northern and central regions, etc.

주요 재료

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

One is the tofu dish "nadofu."

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Northern part of prefecture (mountainous area)

주요 재료

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.

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Northern region of the prefecture (mountainous area)

주요 재료

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

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

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Northern part of the prefecture (mountainous region)

주요 재료

Buckwheat flour, radish, carrot, green onion

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

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Northern Miyazaki Prefecture (Mountainous Region)

주요 재료

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.

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The northern region of the prefecture (the mountainous region)

주요 재료

Corn, rice

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

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Central region

주요 재료

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.

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Central area of prefecture

주요 재료

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.

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Central Region of Prefecture

주요 재료

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.

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

주요 재료

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".

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East-Central part of the Prefecture

주요 재료

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.

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All of Miyazaki Prefecture, Shintomi-cho

주요 재료

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.

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Miyazaki City

주요 재료

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.

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Central Regions

주요 재료

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.

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Central Regions

주요 재료

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.

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All of Miyazaki Prefecture

주요 재료

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.

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Kobayashi City (Western Part of the Prefecture)

주요 재료

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.

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Western areas of Miyazaki prefecture

주요 재료

Sardine, Vinegar

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

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All of Miyazaki prefecture

주요 재료

"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.

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

주요 재료

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.

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

주요 재료

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)."

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Obi District

주요 재료

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…

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Kitago Town, Nichinan City, Kitago and Sakatani areas

주요 재료

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.

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Miyakonojo City

주요 재료

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.

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Miyazaki City, Miyakonojo City, Nichinan City

주요 재료

Tsuwabuki, carrot, fried thin tofu