Kumamoto

  • Basashi (Horse Sashimi)

    A Kumamoto specialty of thinly sliced fresh horse meat served with sweet soy sauce, ginger, and garlic.

    Kumamoto's basashi uses horse meat raised on Aso's fertile grasslands, offering low-fat, high-protein nutrition. Traditionally served with sweet rebrewed soy sauce combined with ginger and garlic, with the popular kohaku-mori (red and white platter) layering lean, marbled, and mane cuts. The unique melting sweetness cannot be tasted elsewhere. Rich in vitamins with a refreshing aftertaste, it pairs excellently with local sake and shochu.

  • Karashi Renkon (Mustard Lotus Root)

    A local dish where lotus root holes are stuffed with mustard miso paste, coated with batter, and deep-fried.

    Said to have been created as a tonic during the time of Kato Tadahiro in the 17th century. Crunchy lotus root is filled with yellow mustard miso made from barley miso, Japanese mustard, and honey, with the batter colored with turmeric. Perfect as a beer or shochu accompaniment, with vacuum-packed souvenir versions widely available.

  • Taipien

    A Kumamoto-style Chinese noodle soup with glass noodles, vegetables, shrimp, and quail eggs simmered in chicken broth.

    Said to have originated from Fujian Province during the Qing Dynasty, evolving uniquely in Kumamoto. Similar to ramen but using healthy glass noodles instead. The flavorful cloudy soup contains fried eggs and abundant vegetables, popular as a late-night snack and student cafeteria staple. Recently gaining popularity among women for being gluten-free.

  • Akaushi Steak

    Thick-cut juicy steak from Aso-raised Japanese Brown cattle.

    Akaushi cattle raised on Aso's vast grasslands feature moderate marbling and rich lean meat flavor. The fat is not heavy, allowing even 300g+ portions to be easily consumed, with teppanyaki and hamburgers also popular. Production volume is limited, making it rare, but ranch-direct restaurants offer reasonable prices.

  • Hitomoji Guruguru

    A simple appetizer of boiled green onions rolled up and served with vinegar miso.

    Hitomoji refers to long thin wakegi onions. Briefly blanched and carefully rolled with chopsticks into bite-sized portions. The refreshing vinegar miso enhances the onion's sweetness, making this a staple appetizer found at every Kumamoto local cuisine restaurant. Easy to prepare at home as well.