Specialty / Local cuisine
Eat
Gyoza dumplings were a favorite among workers doing heavy labor in ...
Shimonoseki is famous for its blowfish, but the Mojiko area, which ...
The secret to its sweetness is said to be how much water it is give...
Kokura’s original fried udon is customarily made by boiling dried n...
With a bamboo thicket prominent in Japan, the Ouma area in Kokurami...
If you go to Mojiko Retro, baked curry should be your first choice ...
Kitakyushu’s fisheries brand Buzen Sea Oysters are carefully treate...
Great with drinks and great alongside a meal, the nukamiso (salted ...
