Shochu culture has always been accompanied by food.
Try pairing a Kirishima Shuzo’s Honkaku Shochu with the delicious cuisine of Kyushu.
With its rich natural environment and long history of interaction with foreign countries, Kyushu offers a unique and varied food culture.
These time-honored flavors continue to be appreciated and passed down to this day.
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FukuokaGyoza
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SagaSukozushi
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NagasakiNagasaki Tempura
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KumamotoTakanameshi
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OitaRyukyu
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MiyazakiSeared Bonito
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KagoshimaKurobuta Shabushabu
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OkinawaMozuku Tempura
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FukuokaAbutte-kamo
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SagaDried,
Grilled Umitake -
NagasakiChampon
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KumamotoBasashi
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OitaHamo Shabu
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MiyazakiHiyajiru
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KagoshimaKibinago
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OkinawaGoya Champuru
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FukuokaGoma Saba
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SagaFresh,
Whole Squid
Sashimi -
NagasakiMiso-grilled
Hakofugu -
KumamotoKidako Cuisine
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OitaCharcoal-grilled
Shiitake -
MiyazakiGane
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KagoshimaTsukeage
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OkinawaKūbu Irichi
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FukuokaMotsu (offal)
hot pot -
SagaHot Spring
Heated Tofu -
NagasakiKarasumi
(dried mullet roe) -
KumamotoKarashi renkon
(Japanese
mustard-stuffed
lotus root) -
OitaSuppon
(soft-shelled turtle)
hot pot -
MiyazakiCharcoal-grilled
chicken -
KagoshimaTonkotsu
(seasoned pork ribs) -
OkinawaAbasaa jiru
(porcupinefish soup)
