散策 Sansaku

Food of Miyazaki

32 dishes

Chicken nanban📍 MiyazakiChicken 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. At the time, the dish was called "fried chicken in sweet and sour sauce," but it later became popular in its current style of being served with tartar sauce and salad. In the 1960s, the dish became popular as a feast for the occasional family outing, and eventually became commonplace in school lunches, home cooking, and restaurant menus throughout the prefecture. The "Nanban" in "Chicken Nanban" is a term originally used to describe the Portuguese who came to Japan during the Warring States Period and their culture. Among the foods brought to Japan by the Portuguese was "nanbanzuke," which is made by marinating ingredients in sweet vinegar with chili peppers, and is said to have come to be called "chicken nanban" because chicken was used to make it.
Futatabi dango📍 MiyazakiNobeoka 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 "Futatabi Dango" among the locals. The process begins with mixing glutinous rice flour and wheat flour in the ratio of 6 to 4, adding water, and kneading until the mixture is as soft as earlobes. The key to making "futatabi dango" lies in this process, which is also the origin of its name. In the usual process of making dango, the dough is kneaded only once, but in "Futatabi-dango," the dough is first kneaded and then kneaded again. The resulting dough is very soft and fluffy. Finally, the dough is filled with a special sweet bean paste and sprinkled with soybean flour. The "Futatabi Dango," fragrant with fresh mugwort, is a bright, young grass color. Yawami" used for dango is a dango flour blended with glutinous rice flour and Kamishinko, which makes dango softer in texture than regular dango flour.
Gane📍 Miyazaki“Gane” is a traditional dish from Minamikyushu of Kagoshima prefecture and Miyakonojo city of Miyazaki prefecture. “Gane” means crab in the local dialect. Sweet potatoes are julienned and dipped in batter made with wheat flour. After that, the mixture is deep fried, and the finished dish resembles a crab which is how it got its name. Other ingredients such as carrots, Gobou(=Burdock root), and onions are used, and the recipe differs depending on the family that makes it. This dish has been homemade and served to children as snacks for years. Sweet potatoes grown in this region were also a source of food for domestic animals such as cows and horses. People grew large amounts of sweet potatoes as a substitute for rice as they were sweet and delicious and grew well in the climate. The seeds of sweet potatoes were planted each May, and the vegetables were harvested just before the frost came. Along with the sweet potatoes, Gobou(=Burdock root) and garlic chives were julienned and dipped in a batter made with buckwheat flour, water, soy sauce and sugar and then deep fried.
Hie Zoushi / Hie Gayu📍 MiyazakiThe dish known as "zushi" refers to a type of rice porridge. Rice was precious and consumed during New Year's and festive events, and in the past, the staple food was "hie meshi" made from foxtail millet. Foxtail millet (hie) is a type of cereal native to Japan that has been consumed since pre-Jomon times. Its tough outer husk allows it to be stored for extended periods, making it valuable. In slash-and-burn agriculture, it is cultivated alongside millet in the second year. One of the effects of consuming foxtail millet is that it warms the body, making it suitable for the Japanese people's constitution and climate. While "hie meshi" is fragrant when hot, its flavor diminishes when it cools. However, compared to other grains, it provides better satiety. In Shiiha Village, located in the mountainous region, hunting is still prevalent. A porridge called "hie zushi" is made by boiling rice, foxtail millet, wild boar meat, intestines, and vegetables in a broth made from boiled bone-in wild boar meat.
Hiyajiru (cold soup)📍 Miyazaki"Hiyajiru(cold soup)" is a local delicacy of the plains in Miyazaki Prefecture. It has become increasingly popular in recent years as information about the food culture has spread throughout the region. The soup is made using fresh and abundant seafood from the Hyuga Sea, which is rich in nature and faces the Kuroshio Current, as well as vegetables and crops that benefit from the region's sunny climate. The dish is said to have originated when farmers ate barley rice topped with raw miso paste and sprinkled with water during hot summers. Barley rice was made by cooking whole barley, adding water to soften it, and then cooking it again, which suggests that rice was very valuable to the farmers of the region during the era of the feudal government, particularly due to the mountainous terrain of Miyazaki Prefecture.
Hyuuga Kurokawa Kabocha No Nimono📍 MiyazakiMiyazaki prefecture is blessed with a mild climate and the hours of sunlight it receives is one of the highest in Japan. “Kurokawa Kabocha” (=black-skinned pumpkin) is a specialty of Miyazaki which needs a lot of sunlight to grow and has an impressive glossy black skin. Another name for this pumpkin is “Hyuuga Kabocha” and it is a traditional vegetable that is mentioned in local folk songs and represents the region. In 1907 (Meiji 40), the first pumpkin was cultivated in Miyazaki city, and in 1924 (Taisho 13), a black-skinned variety was introduced from Chiba prefecture, making Miyazaki a major producer of black-skinned pumpkins. The cultivation method is unique in that the pumpkins are grown vertically with the vines crawling on poles, a method known as three-dimensional cultivation. Unlike Western pumpkins, the black-skinned pumpkin has a refreshing flavor, with a mild sweetness and a fine texture on the tongue. Since the pumpkin is not too sweet, its calories are lower than a standard pumpkin. It is popular as a high-quality ingredient in Japanese cuisine, especially in Kyoto. 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. The vegetable is rich in beta-carotene and contains vitamins B1, B2, C, and calcium and iron.
Iriko Mochi📍 Miyazaki“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. “Iriko mochi” was handed out to the local people at ceremonies to celebrate and wish for the healthy growth of children. In the middle of the Edo period, “iriko mochi” became a snack that could also be enjoyed by commoners. It is often served during the Bon holidays. Glutinous rice is roasted and ground into a powder. The powder is then kneaded with starch syrup and other ingredients. Once the rice cake is made, it is cut into stick shapes. The ingredients for “iriko mochi” are easy to gather and the recipe is not hard to follow but the texture of the rice cake is influenced by the temperature and humidity of the weather. “Iriko mochi” has the aroma of the roasted flour and a gentle sweetness. It is soft in texture and delicious to eat and is a popular traditional snack eaten by the local people of Miyazaki prefecture.
Jidori no Miso Korobakashi📍 MiyazakiIn Miyazaki prefecture, locally raised chicken meat is called “jitokko.” This local chicken has been raised in the foothills of Mount Kirishima covering Miyazaki and Kagoshima prefectures for many years. The name of the chicken is said to have originated in the Edo period when chicken farmers gifted the delicious chicken meat to the feudal lord. “Jitokko” were only raised in small numbers which made them special and in 1943, they were designated as a natural monument by the Japanese government. In 1985, the Miyazaki Prefectural Livestock Experiment Station Kawaminami Branch began the development of locally raised chicken meat named “Miyazaki Jidori.” In 1998, Miyazaki prefecture collaborated with Kumamoto and Oita prefectures to develop a new type of chicken named “ Kyushu Road.” This chicken was used for crossbreeding to complete “Miyazaki Jidori” and make it a chicken that lays many eggs and has beautiful colored feathers. In 2004, the chicken was renamed from “Miyazaki Jidori” to “Miyazaki Jitoko” and in 2010, the prefecture decided that February 10th of each year would be a day to celebrate “Miyazaki Jitoko.” This is how it became a famous brand of the prefecture. Local people have enjoyed eating dishes using locally raised chicken meat for many years. “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. This dish has been passed down for generations and the way it is prepared, and the ingredients used depend on the family that makes it.
Kanimaki-jiru (crab miso soup)📍 Miyazaki"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 caught from fall to winter in the Sakatani River and Hiroto River that run through Kitago Town. Yamataro-gani are born in the ocean, grow upriver, and then migrate downriver to spawn in the ocean, which is where they are fished. Yamataro-gani is a valuable source of protein in this region, and the "Kanimaki-jiru" is said to have gotten its name from the miso that envelops the crab's delicious flavor. Its unique flavor is a much-anticipated dish in the region in the fall.
Kappodori📍 MiyazakiTakachiho Town in Miyazaki Prefecture is known as a town of myths and legends. In this region, bamboo is called “kappo.” In the past, bamboo was used as a vessel to boil water and hold tea in between farm work, and also as a water bottle. It is said that its name comes from the sound it makes, “kappo-kappo,” when pouring water into it. Kappodori is a dish that uses kappo (bamboo) as a bowl and has been eaten since ancient times in Takachiho, where bamboo is abundant. A part between the bamboo joints is hollowed out and stuffed with seasoned chicken or vegetables. The hollowed-out part is put on like a lid and the entire bamboo is put over the heat. The ingredients are steamed inside the bamboo, allowing the heat to pass through slowly. The scent and extract (oil) from the bamboo are added as well, creating a mellow and unique taste. It is also a dish where you can enjoy the flavor of bamboo, so for the bamboo used as the bowl, it is said that one-year-old young green bamboo, which produces more extract, is good for this dish. Other than using a bamboo vessel and adding chicken, there are no rules in particular, and the ingredients and seasoning are up to the person making this dish.
Mehikari no karaage(Fried Chlorophthalmus borealis)📍 Miyazakismall 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. Its Japanese name is "aome-eso. In the past, it was treated as a small fish that could be caught in deep-sea shrimp trawl nets, and was used as a meal for fishermen and as bait for aquaculture. In an effort to promote the light white flesh and fluffy texture of mehikari, a Japanese restaurant in Nobeoka City developed and served the dish after repeated trial and error, and it was introduced in the mass media and came into the limelight. Mexicali is not indigenous to Miyazaki; it is often caught off the coast of Iwaki in Fukushima Prefecture and has become a specialty of Onahama Port. In 1747, the ninth generation of the Naito family was transferred from the Banjohira domain to the Nobeoka domain, and in 1997, Nobeoka City and Iwaki City became brother cities, which is said to have influenced the custom of eating mehikari in both regions.
Meno Mochi Arare (Bite-sized Japanese Rice Crackers made from Old Decorations)📍 Miyazaki"Meno mochi kazari" is a traditional event taking place in the southern Kyushu area on Little New Year. Decorations using rice cakes are put up in homes to wish for a bountiful harvest and safety of the family. Colorful "mochi" (=rice cakes) in the colors red and white, yellow, and green are made on the morning of every January 15th and hung up as decorations. Branches of Japanese hackberry are cut off in the early morning before birds start to chirp. The rice cakes are put on the branches and hung up in the alcoves, kitchen, entrance, Buddhist altars and gravestones. These decorations are hung up until January 30th, after which they are taken down and the colorful "mochi" (=rice cakes) are taken off the branches and deep fried to make "arare" (=bite-sized Japanese rice crackers). The word "me" in the name of the decorations is said to have come from the word "mayu," which means cocoon in Japanese. The decorations were first made with wishes for an abundance in the production of cocoons. After that, the decorations were considered lucky, a way to fight off evil spirits and wish for a bountiful harvest. They were also a way of celebrating the arrival of spring. "Arare" (=bite-sized Japanese rice crackers) was served at the Imperial Court during the Nara period to envoys visiting Japan from China and other countries. An earlier version of "arare" is "arare-mochi / tama-arare," a type of "kakimochi" (=dried cut mochi), which was available during the Heian period as noted in the "Yamashiro-fudoki" (=topographical report of Yamashiro Province). By the Edo period, "arare" (=bite-sized Japanese rice crackers) was being produced in large amounts. The name "arare" comes from the sound that mochi makes when it is roasted or from the word "arare" which means hail as the rice crackers resemble pellets of frozen rain.
Miyazaki beef📍 MiyazakiMiyazaki Beef refers to Wagyu beef from Japanese Black cattle raised in Miyazaki Prefecture that has been graded by the Japan Meat Grading Association as Grade 4 or higher. It is a registered regional brand and a registered regional collective trademark.
Nadofu📍 MiyazakiShiiba Village, located in the mountains which border Kumamoto Prefecture, is a quiet village in which the legend remains that a member of the Heike family fled there after an enemy defeat. In this village, the Kyoto dialect continues to be used in daily conversation, and there are dishes reminiscent of Kyoto cuisine in the food culture as well. One is the tofu dish "nadofu." White tofu is made here, but out of love for the fragrances and flavors of all four seasons, in spring, seasonal flowers such as rapeseed and wisteria flowers and Japanese parsley are added to the tofu; from autumn to spring, "nadofu" is made which combines a boiled green vegetable that resembles wild coleseed called "heike kabu." By mixing flowers and vegetables into the tofu, the intent is to increase the volume of the tofu more than its color, taste, and nutritional value; by using "heike kabu" which can be grown even on infertile soil, people were able to conserve the precious soybean. Among these, wisteria flower tofu is a rare tofu without parallel even within the prefecture, and is made every year around May 10th to celebrate the sowing of rice.
Nanatoko Zushi (Japanese Rice Soup with Seven Vegetables)📍 Miyazaki"Nanatoko zushi" is a traditional dish from the Miyakonojo region dating back to the Satsuma Domain when the Shimazu clan was in rule. Although the name of the dish is referred to as a sushi, in this region, sushi means "zosui" (=Japanese rice soup) and the seventh day of the New Year is called "nanatoko san no hi." January 7th of each year is a day to celebrate the health and growth of children that are seven years old. In the past, these children would dress up and visit seven different houses in the neighborhood to collect the "zosui/zushi" made with seven vegetables from each neighbor. This is how "nanatoko zushi" got its name. The meaning of the dish is different from "nanakusa gayu" (=seven herb rice porridge) and is made with daikon radish, carrot, gobou (=burdock root), napa cabbage, bean sprouts, seri (=Japanese parsley), shiitake mushrooms, round rice cakes, and rice. Back in the day, January 7th was a big celebration, almost as big as weddings. Nowadays, the tradition of visiting seven homes in the neighborhood is no longer practiced as often but many people still visit shrines to experience purification. "Nanatoko zushi" from seven different homes is gathered at a local shrine or temple and the event is celebrated there. On this day, many local children visit shrines and temples wearing traditional kimonos.
Nerikuri, Nettabo, Imo-mochi (Sweet Potato and Mochi Dumpling)📍 MiyazakiIn Miyazaki Prefecture, sweet potatoes are called "Kansho", and "Nerikuri" made from sweet potatoes is eaten mainly in the vicinity of Miyakonojo City. It is also called "Nettabo," "Nettakuri," or "Karaimo-mochi" depending on the region. This dish has been made since the Edo period (1603-1867) and is a type of sweet potato rice cake made by combining rice cake and steamed sweet potato. In the old days, when pounding rice cakes for New Year's, boiled sweet potatoes were put into the last mortar of the rice and pounded up. Nerikuri is made from hardened rice cakes and water cakes left over from New Year's. It is made by pounding boiled rice cakes and steamed sweet potatoes into a round ball and sprinkling Kinako on it when eaten. The word "Nerikuri" means "to mix" in the Miyazaki dialect, and is said to be derived from "Kneaded Botamochi" or "Botta-botta" (kneading and mixing), hence the name. Nettabo has been eaten as a substitute for staple foods and as a snack for farmers. In Japan, the sweet potato is said to have originated in the Satsuma Clan. Since it was introduced from Kara (China) on the continent, it is called Kara-imo (Chinese sweet potato) in the former Satsuma Clan, and is also called the same in Miyakonojo City.
Nishime📍 MiyazakiThe name "nishime" comes from the way it is cooked, which is to simmer it slowly so that no liquid remains. Although it is now a side dish, it was originally an essential dish for celebrations, weddings, and funerals. It is laid on the third layer of the New Year's osechi (New Year's Day meal), and is served at the kagura dedication held throughout the night in Takachiho Town. In Takachiho Town, it is served as a side dish during the nightly Kagura (Shinto music and dancing) ceremonies. In addition, each region has its own unique ingredients. For example, the ingredients used to make dashi soup stock include jidori chicken, iriko (dried sardines), dried horse mackerel, salted sardines, kelp, shiitake mushrooms, wild boar, wild birds, seafood from the sea and the mountains, and many others. The ingredients are also unique to each region: dried bamboo shoots and shiitake mushrooms in the northern part of the prefecture, chicken in the central part, and dried whole sardines in Nishimera Village.
Nuta-Imo📍 MiyazakiMiyazaki Prefecture produces a large amount of satoimo(=Japanese taro), and its harvest is always ranked at the high in Japan, along with Saitama and Chiba prefectures. "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. The origin of the name is not known, but it is said that "Nuta-Imo" comes from the fact that it becomes slimy when it is dressed with miso, and that "Nuta-Ae", a well-known dish with vinegared miso, comes from the fact that the slimy part resembles "Numata" (rice paddies), and the same reason is thought to apply to "Nuta-Imo". "Nuta-Imo" removes the satoimo's (=Japanese taro) corners and thickens the sauce. The dish is also made thicker and stickier by mashing a portion of the boiled satoimo(=Japanese taro) and adding it to the mixture. It is a local delicacy that makes full use of the wisdom of our ancestors to make the most of small satoimo(=Japanese taro), called "Ochiko", which is harvested in the fall. Satoimo(=Japanese taro) is used from fall to early spring as a soup ingredient and for "Nishime". Satoimo(=Japanese taro) was stored away from the cold and buried in a sunny place.
Obiten (Fried fish cake mixed with tofu blend)📍 Miyazaki"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)." It originated during the Edo period when Obi was under the rule of the Obi clan, and was created and passed down by the local residents. Originally, many dishes in the Obi area used miso, but it is believed that "Obiten" was born in the mid-19th century as a result of factors such as the cultivation of sugarcane, which began mainly with immigrants from the southwestern islands, along with the use of miso and black sugar. Obiten is made by mixing whole-ground fish such as Iwashi (sardine), Aji (horse mackerel), Shiira (mahi-mahi), Saba (mackerel), Tobiuo (flying fish), and Sawara (Japanese spanish mackerel), which are commonly caught in the nearby Hyuga-nada sea, with tofu and seasoning it with miso, soy sauce, and black sugar before frying. While it resembles Satsuma-age(=fried fish cake) in appearance, the inclusion of tofu makes Obiten softer with a fluffy texture and a slightly sweet, distinctive flavor. Typically, it is eaten without any further cooking after frying. There are restaurants in the Obi area that offer set meals featuring "Obiten," where you can enjoy it freshly fried.
Ocha no ha tempura (Green tea leaf tempura)📍 Miyazaki"Ocha no ha tempura (=Green tea leaf tempura)" is a local dish eaten when freshly harvested green tea leaves are ready. Miyazaki Prefecture is blessed with a mild climate, moderate rainfall, and fertile soil, making it an ideal environment for growing crude tea. It is said that in ancient times, people picked a mountain tea that grew wild in the mountains and drank it. The tea industry is said to have begun in 1751, when Sadaki Ikeda, a retainer of the Shimazu clan in Miyakonojo, went to Uji in the Yamashiro district to acquire a steaming method of tea production and spread it within the clan. And there is also a record that tea was offered to the emperor at that time. Although it grew until the prewar period due to government measures and other factors, it stalled due to the effects of World War II. In recent years, however, production has been increasing due to the aggressive introduction of machinery to expand the scale of production and the establishment of tea gardens for use as ingredients in PET-bottled beverages. Current major production areas include Hyuga City, Miyakonojo City, Kushima City, and Kawanami Town, where many varieties of tea are grown, including "Yabukita". On the other hand, the northwestern mountainous area, Takachiho Town, and Gokase Town are known for their traditional kettle roasted tea production.
Renkon no Suri-Nagashi Jiru / Renkon no Gori-Gori Jiru📍 MiyazakiLotus roots growing along Kosuigaike, a pond located on the banks of Mizunuma Shrine, were first planted when Akizuki Taneshige, the seventh lord of the Takanabe domain, brought over high-quality lotus roots from Yamato and recommended that it be grown locally. It was a way to overcome food scarcity and deal with financial crises. The lotus roots grown here are popular for their delicious taste, crunchiness, and stickiness. The local people call this vegetable “sticky lotus root of the water god.” “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. It is the perfect soup to eat during the cold winter. Harvesting lotus roots is a lot of work as the farmers need to pick the vegetables out of deep mud. They are required to wear overall type long boots that cover the torso. In the summer, it is extremely hot, and in the winter, the farmers need work in cold mud. Traditionally, it is the job of men to dig the lotus roots out of the cold mud in the winter. Only selected shrine parishioners are permitted to harvest the lotus roots growing near Mizunuma Shrine. Every year, during the spring festival, plots are allocated to selected people.
Sakana zushi(Fish sushi)📍 MiyazakiFish sushi" is a type of zushi made with mackerel or horse mackerel, and is commonly called "saba-zushi" or "aji-zushi". It is a specialty of the coastal areas of Miyazaki Prefecture, especially the town of Kadokawa, which was a territory in the Edo period (1603-1868). It is said that in the old days, along with imo shochu, it was a highly anticipated dish for officials coming to the territory. In addition to mackerel and horse mackerel, sardines and barracuda are also used. It is said that the origin of this dish can be traced back to Shikoku, and that it was introduced to Miyazaki Prefecture by people who came from Shikoku to Miyazaki Prefecture on the other side of Japan. In the past, it was a delicacy that was always prepared during winter festivals. It was also made easily by peddlers who brought in new fish caught in the Hyuga Sea. Mackerel and horse mackerel were cut open at the back, and sardines were cut open at the belly. After that, they are marinated in vinegar. You can also soak the fish in vinegar overnight to avoid reddish color.
Sengiri Daikon (Kiriboshi Daikon) no Madaka-zuke📍 Miyazaki“Madaka-zuke” is a traditional pickled food of Miyazaki Prefecture. It is said that the name originated from people voicing complaints at not being able to wait for it to reach peak deliciousness (“mada ka” means “not yet?”). 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. Miyazaki Prefecture makes up a large part of the nation's "sengiri daikon" production. Note that "sengiri daikon" is the name for it in Kansai and westward, and it is known as ”kiriboshi daikon” in Kanto. It was a representative dried food from the Edo period on; at the time the one produced in Aichi Prefecture (Owari Province) was mainstream. In the Meiji Period, the Kanto area supply was made in Chiba, and for the Kansai area, Nagoya; Miyazaki Prefecture's "sengiri daikon" came to be made widely and commercially available from around 1935. The starting ingredient is "Miyashige daikon", also known as "aokubi daikon". Around 1897, they were transplanted from Aichi Prefecture to Miyazaki Prefecture; the julienning techniques were conveyed at the same time. Miyazaki Prefecture's primary production area is Kunitomo Town, and continues to Tano Town and Kiyotake Town. The amount produced depends on whether it is an abundant or bad harvest, but from 2500 tons to 3,000 tons per year. Every year from late November to February, Kunitomi Town's fields are lined with racks to dry "sengiri daikon"; that sight is also a seasonal marker of winter. Farmers wash their harvested daikon and julienne it, immediately spreading it out onto racks, exposing it to the cold west wind blowing from Kirishima. Pure white daikon transforms into shrunken light brown "sengiri daikon" in half a day to a day from the Kirishima mountain winds and the strong sunlight characteristic of the south of Japan.
Serino Yogoshi (Japanese Parsley Mashed Tofu Salad)📍 Miyazaki"Seri" (Japanese parsley) is a perennial herb of the parsley family that grows wild in the mountains and fields throughout Japan. Historical records such as the Kojiki and Manyoshu show that "seri" (Japanese parsley), a vegetable native to Japan, was eaten as food as far back as the Nara period. The vegetable grows well in moist soil and often grows along streams and rivers. It has also been cultivated since ancient times and is grown in rice paddies after rice is harvested. The name of the vegetable is said to come from the fact that they grow in competition ("seri-au" in Japanese) with each other. "Yogoshi" means "shira-ae" (mashed tofu salad) and the word "yogoshi" means dirty in Japanese. Since the mortar and pestle becomes dirty when grinding the ingredients, the word "yogoshi" is used to describe the dish. The "yogoshi/shira-ae" made with tofu, sesame seeds, and seasonal vegetables is highly nutritious and delicious. It has a light and simple taste and is often eaten as a side dish. This dish is an indispensable part of Buddhist vegetarian cuisine and is served at rituals.
Somage📍 Miyazaki“Somage” is a term rooted in “soma” (buckwheat) and “ge” (porridge). In Shiiba Village, the traditional dish “somage” refers to buckwheat dumplings prepared in a vegetable soup, seasoned with a broth made from dried sardines. In contrast, Kagoshima prefecture's somage involves boiling sweet potatoes, mashing them while hot, and adding buckwheat flour to create a ball-like shape. In some variations, red bean paste is added inside. In Miyakonojo City, a similar dish is prepared by mixing buckwheat flour into boiled sweet potatoes. This dish is known as sobagai around Shiiba Village and the Kashiwabara area, and was commonly eaten until around wartime. It was prepared by making a paste from sweet potatoes, mixing in buckwheat flour after removing it from heat, and then slicing it for consumption. Buckwheat, an annual plant from the knotweed family, is well-suited to less fertile and cool mountainous areas. It has been cultivated since the 8th century. Once the buckwheat seeds were sown and the grains developed, they were harvested, bundled, thoroughly dried, and then threshed on a straw mat to remove the grains. These grains were then ground into flour using a stone mill. Although buckwheat cultivation was partly a measure to conserve rice, somage is a remarkable buckwheat dish that enhances the subdued flavors of wild and garden vegetables using oil and condiments, resulting in a rich and fresh taste.
Suno Shui (Sardine Vinegar Soup)📍 Miyazaki"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. Other names for this dish are "sun shui" or "su no shiru." It is eaten on days when freshly pound "mochi" (=rice cake) is made. It is the perfect soup to make during cold winter days. Vinegar is said to have antibacterial properties and is also known to relieve fatigue. Rice vinegar was produced in large quantities from the Edo period and people began to use vinegar widely. "Namasu" (=vegetables/seafood marinated in rice vinegar) is typically a cold dish but "suno shui" is a type of namasu that is served hot and as a soup. The main vegetable used is daikon radish because a wild type named "Minohara daikon" grows in Miyakonojo city of Miyazaki. Sometimes, seasonal vegetables such as "Sadowara eggplant," a traditional vegetable of Miyazaki, is used to make "suno shui." Sardines cut into chunks or fish balls made with minced sardines is used to make "suno shui." Sardines are caught in the northern parts of Miyazaki using purse seines. The type of sardines caught are Japanese pilchard, which are decreasing greatly in number recently, big-eye sardines, and Japanese anchovies. Sardines are rich in unsaturated fatty acids such as EPA and DHA and contain five times the daily requirement of vitamin D for an adult. It has been considered a healthy fish for longevity for a long time.
Tokibi Meshi (Rice with Corn)📍 MiyazakiA 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. The seeds of Corn (corn) were planted during the summer in fields and land cleared by the slash-and-burn method. Corn was harvested about the middle of autumn. It was boiled and eaten like that as a snack or grilled and eaten. When Corn is harvested, it is tied in bundles and hung from bamboo poles under the eaves of stables and thoroughly dried. Then it is struck by cold winds that blow down from the mountains and develops a good flavor. The dried Corn is tread on through the use of a treadmill. The cracked dried Corn seeds mixed and cooked with rice is "tokibimeshi (rice with Corn)". It is the flavor of hometowns in the Takachiho region, such as Takachiho, Gokase, and Hinokage. During eras when rice was a precious commodity, the amount of rice was increased with cracked Corn, and the dish satisfied people's appetites. According to the history of Takachiho town, Corn made up 60 percent of the planted area of assorted grains during the Taisho period and was used for food and animal feed. The dish is also called "tokibigohan (cooked rice with Corn)."
Tori Meshi📍 Miyazaki“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. It is often eaten during short breaks when harvesting or engaging in farmwork. The rice is made into rice balls so that a family member can easily give the rice ball to someone working hard in a field. The people of Miyazaki and other areas of Kyushu eat a lot of chicken meat and this dish is enjoyed daily. When many people gather for an event, the dish is prepared in a large pot. The number of broilers raised in Miyazaki ranked number 1 in Japan in 2018. This dish has long been eaten in the town of Shintomi of central Miyazaki prefecture. To pass on this tradition, an association of farmers who inherited the traditional recipe participated in the “Gotochi (=local) Gourmet Contest” held in 2011 and won. “Tori Meshi” is also know as “Kasuga Zushi” which comes from the Kasuga district of Shintomi-cho.
Toshi-tori Zen/Toshi-tori Zen/Toshi-koshi Ryori (New Year s Eve Feast)📍 MiyazakiOn 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. The same dish is served as an offeriing to thank the Toshigami (the god celebrated at the beginning of the New Year) for a year of good health and to welcome the new Toshigami. On New Year's Eve, people stay up from midnight until dawn to celebrate and go and pay their respects at shrines and temples. On New Year's Day, breakfast is served with zoni (a soup containing rice cakes and vegetables), but it is customary to do as little housework and cooking as possible, eating the leftovers from the previous night and quietly celebrating the beginning of the new year. Some areas still retain this custom today. This custom is an old way of welcoming the New Year and dates back to the days when the lunar calendar was used. According to the old calendar, the day began after sunset, so the new year was celebrated whereby New Year's Day began from the evening of New Year's Eve. In those days, age was expressed by counting the year of birth as being one years old, so by celebrating New Year's Day, one more year was added to one's age. No doubt it must have been some special New Year's dish, as it was used to rejoice in growing one year older as a family, and to welcome the god of the year and the New Year.
Tsuwabukino-aburaitame (fried tsuwabuki)📍 MiyazakiTsuwabuki 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. Today, it is cultivated in Miyazaki Prefecture, Saiki City in Oita Prefecture, and Kagoshima Prefecture, but it grows wild along the coastline in the southern part of Miyazaki Prefecture due to its mild climate. In the Nichinan region, Tsuwabuki is said to be a poison remover, and during the Taisho era (1912-1926), it was actively shipped to coal miners in Kitakyushu, where they would eat it. Tsuwabuki is a perennial herb in the Asteraceae family, and is sometimes called Ishibuki, Tsuyababuki, or simply Tsuwa due to its appearance. It is similar to Fuki, but while Fuki spreads its leaves in summer, Tsuwabuki is evergreen and grows green all year round, with thicker leaves, shiny surface, darker green color, and many hairs on the stem and leaves. Fukinoto, like Fuki, does not form, but grows a flower stalk and produces yellow flowers from autumn to late autumn. It is used in a variety of dishes such as Tsukudani and Aemono, and "Tsuwabukino-aburaitame" is a popular dish often made in the Nichinan region as one of theTsuwabuki dishes.
Zabu-Jiru📍 Miyazaki"Zabu-Jiru" is said to have gotten its name from the fact that various ingredients, mainly root vegetables, are boiled "zabu-zabu". It is a local dish mainly from Tsuno-cho, located in the east-central part of the prefecture. The town of Tsuno-cho faces Mt. Ozuzu to the west and the Sea of Hyuga to the east, and is rich in natural blessings. It is one of the leading agricultural towns in the prefecture, blessed with long hours of sunshine, a mild climate throughout the year, and abundant, high-quality water resources. Taking advantage of the climate, the town grows fruit trees such as grapes, vegetables such as tomatoes and cucumbers, and flowers such as sweet peas, etc. The vegetables used for "zabu-Jiru" are mainly grown in the warm Miyazaki Plain facing Hyuga-nada Sea.
hiyashiru📍 MiyazakiHiyajiru (cold soup) is a cold soup dish seasoned with dashi and miso, primarily eaten in summer. It is a regional dish found in various parts of Japan, including Miyazaki Prefecture (where it is basically called 'hiyashiru'). Dishes with the same name containing different ingredients, as well as similar dishes with different names, also exist.