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Japan's prominent Karst plateau can be found in Hiraodai. Since the white limestone looks like a group of sheep flocking together in the field of green, Hiraodai is called as "yogunbaru (field of sheeps)" and the whole plateau is designated as a national natural monument.
In autumn, the Japanese pampas grass covers Hiraodai like a silver carpet and in the sunset you can truly see and feel the splendor of nature with its glowing beauty.
Yaki-udon was first made in Kokura at the end of the Second World War. It is said that the creators were trying to make yaki-soba but were unable to get the essential ingredient, sobadama, and so they used dried udon instead. Using dried noodles instead of fresh ones for Tanmen, pork backfat, and each restaurant's secret sauce that are all new and special characteristics of yaki-udon. We invite everyone to try out this unique Kokura yaki-udon.
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The thick, chewy texture, the fragrance emitting from the sauce, and crispy cabbage are all great ideas to consider when eating yaki-udon. This kind of yaki-udon can be eaten pretty much anywhere in the Kokura area.
Kunen'an is famous for the leaves falling and changing colors in autumn. This was the original place where Itami Yataro's secondary home was located. He was quite a successful businessman in Saga Prefecture.
Under the guidance of Priest Jodo Shinshu Hotori Osho, Kunen'an was built over a period of about nine years in 1900's. The house is built in the Sukiya style and its garden incorporates the Tsukushi Plain as background landscape. Azaleas and maple trees can be found there along with a wild grove of trees with moss growing all over. Visitors can feel the elegance in the air when viewing this magnificent garden. This garden is only open for nine days around the autumn leaves season in the middle of November every year. This area is now owned by the Saga Prefecture local government.
Kanzaki's famous cuisine not only includes somen which has 380-year history, but also udon, soba, cold noodles, nyumen, Chinese noodles, and the list goes on. And now the people of Kanzaki developed red rice noodles and pasta as well, related to the Yoshinogari remains. Combined with the fresh ingredients directly from the local area with the attractive Kanzaki Noodles, Kaiseki Menu is completed.
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Please enjoy the new style of Kanzaki noodles at an area where there are especially many Japanese kappo restaurants in Saga Prefecture.
Tourists and mountain climbers come to this area where the mountains change in appearance from season to season and where in autumn the leaves cover everything. There is a path lined with beautiful big trees and tourists are invited to take a walk on it anytime. From 777 meters high, on a clear day, one can see as far as Iki Island and Imari City.
The Sasebo area started to take an American influence around 1950. At that time, American marines taught the people of Sasebo directly how to make an American hamburger. There were many hamburger shops mainly in the foreigners' bar streets right outside military bases. Since then the Sasebo burger has become famous for its oIt has also spread outside of just Sasebown particular recipe. The Sasebo burger is always handmade and has since been known for its traditional taste. This burger spread outside Sasebo and became very popular throughout Japan.
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Anyone may receive a Sasebo burger map at any tourist information desk in Sasebo. We definitely recommend when visiting Sasebo, to try out this famous hamburger, that uses only the best local Sasebo ingredients.
Named after 540,000 koku Higo Domain, fifty-four ginkgo biloba trees were planted. The entire place turns yellow in autumn and at night when everything is lit up, it is quite magical. The best time to go would be when the leaves have just started to fall. Whether you look up or down, everything looks golden. It's truly a sight to behold.
Taipin'en is one of many Chinese dishes which is said to come from the northeastern part of China, and became popular in Kumamoto. It commonly features vermicelli with many ingredients, including meat, vegetables, and egg, served in chicken bone soup. Depending on the restaurant, you can even get pork bone based or salt variations of soups. This dish has lots of vitamins and minerals as well as dietary fiber and half the calories of Champon noodles. It is quite a healthy menu.
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You can find Taipin'en in menus of most Chinese restaurants. This dish is basically soup and vermicelli, with lot of other ingredients such as pork, vegetables, kamaboko, and mushrooms. This will depend on the restaurant.
In June, Miyama Kirishima flowers turn the entire area pink in Kujurenzan Mountains. In autumn, the mountain surfaces are decorated in red and yellow with autumn leaves. In the Kuju Kougen at the base of the mountains, the Japanese pampas grass's golden tips wave and glitter throughout the area. You can even see the exquisite mountain scenery by driving along Yamanami Highway.
Sujiyu Hot Springs' famous cuisine, "gokuraku onkei," is an excellent example of local cooking in Kokonoe-machi. Kokonoe-machi's fresh cabbage and onions and other vegetables are put inside the chicken and steamed by using the hot spring steam from Komatsu Jigoku. It is steamed for two and a half hours at 100 degrees. This is quite a hearty Japanese dish.
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Because this dish is steamed over a long period of time, the taste maintaines quite well and is also very healthy. You have to make reservations in advance for this particular dish. Please contact Sujiyu Hot Springs' ryokan for more information.
Cosmea flowers in the Saitobaru ancient tombs are at its peak from the end of October up until the middle of November. Facing Mt. Osuzuyama, the brightly colorful cosmea flowers and ancient tombs are famous sight-seeing and picture-taking areas.
There is also a Saitobaru Tomb Festival held on November 7th (Sat) and 8th (Sun).
Chicken nanban is a household specialty in Miyazaki Prefecture. You can find this dish at Japanese boxed lunch shops and even throughout Japan, but it originated from town of Nobeoka City in Miyazaki Prefecture. This meal was originally eaten by employees of western restaurants, which eventually became a very popular meal sold in restaurants. Chicken nanban is part of Miyazaki's cultural heritage.
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Nobeoka's two original chicken nanban restaurants are still open to this day. You can eat the real thing at its place of origin.
As a mountain of religious importance from a long time ago and even now, Kanmuridake is considered a sacred mountain. This area is connected to the birthplace of an ancient Mountain Buddhism, and known as the place of Shingon Mikkyo sect. This is also where a treasure house for medical plants. Legend has it that these medicines give you perpetual youth. The entire area almost feels like it is emitting some kind of strange but interesting energy with its unique and wonderful rocks, as well as various deep holes. This historical location is a place to remind the times forgotten and gives its visitors an interesting look into the past. There is also the famous Shinsui Park and a Chinese garden "Kangakuen", nearby..
Satsuma-age is said to have been produced in the late Edo period. It is said that it was a Ryukyu dish called "chikiagi" and was turned into "Tsuke-age (Satsuma-age)." It is also said that Shimazu Nariakira, the lord of the Satsuma domain at the end of Edo period, took a hint from the manufacturing method of Kishu's Hanpen and adopted it to produce Satsuma-age. The main ingredients are fresh cod, lizardfish, drum, sukesou, and sardine. Mince all of these together, and add salt, eggs, Satsuma distilled liquor, and seasoning. One of Satsuma-age's special characteristics is that one should use rapeseed oil when frying it. It can be shaped into a flat ovular or cylinder shape as well.
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Satsuma-age goes well with either alcohol or snacks. Just heat it a little over a fire and then add some ginger and soy sauce or even a little ketchup and you'll be ready to go!
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