Saga의 향토 요리
Saga에 전해 내려오는 요리 25가지입니다. 가정과 지역에서 만들어 온 요리가 많아, 식당에서 팔지 않는 것도 있습니다.
Funankogui
ふなんこぐい
A famous local dish using crucian carp is "funankogui.
- 전해지는 지역
- Kashima City, all areas
- 주요 재료
- crucian carp
Ika no kakeae
いかのかけ和え
Oroshi-namasu," "kakiage," or "nutaage," a dish made by dressing seafood with radish or wakame seaweed, is found all over Japan.
- 전해지는 지역
- All over the prefecture
- 주요 재료
- Squid, vegetables
Niimoji
にいもじ
At such times, a vinegared taro called "Niimoji" or "Niimoji no Vinegared Food" is very useful.
- 전해지는 지역
- All over the prefecture
- 주요 재료
- mizuimo (sweet potato)
Dabu
だぶ
Dabu" is a local dish made with chicken and seasonal vegetables, and has been handed down from Saga Prefecture to Fukuoka Prefecture.
- 전해지는 지역
- Hamatama Town, Karatsu City
- 주요 재료
- Vegetables
Ocha gai(Cha gayu)
お茶がい／茶がゆ
Ochagai" or "Ochagayu" is rice cooked with tea.
- 전해지는 지역
- Saga City, Ogi City, Kanzaki City
- 주요 재료
- Rice
Suko-zushi
須古ずし
Facing the Ariake Sea, Shiraishi Town boasts a rich natural landscape of mountains, plains, sea, and rivers.
- 전해지는 지역
- Shiraishi Town
- 주요 재료
- Rice
Noppe Jiru
のっぺ汁
“Noppejiru” is a soup that has been passed down through families in Saga Prefecture, and is sometimes called “Noppeijiru” or “Nuppeijiru.”
- 전해지는 지역
- Entire prefecture
- 주요 재료
- Fried tofu, vegetables
Nigomi
煮ごみ
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.
- 전해지는 지역
- Saga prefecture, all regions
- 주요 재료
- Vegetables, chicken
Gameni (chicken stew)
がめ煮
Among the many regional dishes of Saga Prefecture, the standard is gameni chicken stew. The stew is called "chikuzenni chicken stew" nationwide.
- 전해지는 지역
- Throughout the prefecture
- 주요 재료
- Vegetables, chicken
Mutsugoro no Kabayaki (Broiled Mudskipper)
むつごろうの蒲焼
“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.
- 전해지는 지역
- Ariake Sea coastal region
- 주요 재료
- Mutsugoro(Mudskipper)
Yudedago
ゆでだご
”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.”
- 전해지는 지역
- The entire prefecture
- 주요 재료
- Wheat flour and brown sugar
Oyogoshi
およごし
Since then, a village festival called "Oyogoshi Matsuri" is held on February 19th to commemorate the village predecessors who had suffered from the disaster.
- 전해지는 지역
- The whole prefecture
- 주요 재료
- Tofu, vegetables
Tsunkidagojiru
つんきーだご汁
Both "flat dago" and "dagojiru", local dishes of Saga Prefecture, are made with "dago".
- 전해지는 지역
- The entire prefecture
- 주요 재료
- Vegetables and wheat flour
Kure Tofu with Sesame Soy Sauce
呉豆腐のごま醤油かけ
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…
- 전해지는 지역
- Arita Town
- 주요 재료
- Soy milk, Kudzu or Starch
Yuki no Tsuyu
ゆきのつゆ
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.
- 전해지는 지역
- Arita Town
- 주요 재료
- Daikon radish
Kuchizoko no Nitsuke(Simmered Sole fish)
くちぞこの煮つけ
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".
- 전해지는 지역
- Ariake Sea Coastline
- 주요 재료
- Kuchizoko(=Sole fish)
Kuri Okowa
栗おこわ
“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.
- 전해지는 지역
- All of Saga Prefecture
- 주요 재료
- Glutinous rice, chestnuts, Azuki beans(=Red beans)
Hoshigaki Namasu
干し柿なます
Dried persimmons can be eaten as is,They can also be eaten for cooking, such as to make “Hoshigaki Namasu”.
- 전해지는 지역
- Matsuume Area of Yamato-cho, Saga City
- 주요 재료
- Dried persimmon, daikon radish
Tugani Meshi (River Crab Rice)
つがにめし
Saga Prefecture, which is blessed with the Ariake Sea and Genkai Sea, has many regional dishes that benefit from the abundance of seafood.
- 전해지는 지역
- All of Saga Prefecture
- 주요 재료
- Crab, Rice
Shappa-no-Nitsuke (Simmered Mantis Shrimp)
しゃっぱの煮つけ
The mantis shrimp, a crustacean that resembles a shrimp, is found throughout Japan from Hokkaido to Okinawa.
- 전해지는 지역
- Ariake Sea Area
- 주요 재료
- Mantis shrimp
Warasubo no Misoshiru (Warasubo Miso Soup)
わらすぼのみそ汁
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.
- 전해지는 지역
- Ariake Region
- 주요 재료
- Warasubo
Ara no Sugata-Ni (Simmered Whole Ara)
あらの姿煮
The Karatsu Kunchi, which includes the "Hikiyama-Gyouji", 'Yama, Hoko, and Yatai' events, has been registered as a UNESCO Intangible Cultural Heritage.
- 전해지는 지역
- Karatsu City
- 주요 재료
- Ara (saw-edged perch)
Futsumochi (Mugwort Mochi)
ふつもち
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.
- 전해지는 지역
- All of Saga prefecture
- 주요 재료
- Glutinous rice, Mugwort
Okomojino-aburaitame (Fried Okomoji with oil)
おこもじの油炒め
The idea was to make it possible to eat old Okomoji even after they become old, and this dish is called "Okomoji no aburaitame".
- 전해지는 지역
- All of Saga Prefecture
- 주요 재료
- Takana
Hiyashi-somen (cold somen noodle)
冷やしそうめん
Cold somen noodles have long been eaten in Saga Prefecture.
- 전해지는 지역
- Kanzaki City
- 주요 재료
- Somen noodle
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출처: 농림수산성 ‘うちの郷土料理 (Our Regional Cuisines)’를 가공하여 작성 (2026-11-15 가져옴) https://www.maff.go.jp/e/policies/market/k_ryouri/index.html. 이름·전해지는 지역·재료는 원문 그대로이며, 설명은 원문의 일부입니다. 사진은 싣지 않았습니다. 이 페이지는 농림수산성이 만든 것이 아닙니다. 요리 이름과 설명은 영어로 표시됩니다.