Miyazaki

  • Chicken Nanban

    Miyazaki's signature dish of chicken thighs marinated in sweet vinegar and topped with generous homemade tartar sauce.

    Said to have been created as staff meal at a Western restaurant in Nobeoka City in the 1960s, now a nationally popular menu item. Battered in egg and deep-fried, then dipped in sweet vinegar before being generously covered with tartar sauce containing chopped pickles. Sweet vinegar and tartar sauce ratios vary by restaurant, making comparison eating enjoyable.

  • Hiyajiru (Cold Soup)

    Summer regional rice dish with cold broth mixed with grilled miso, vegetables, and barley rice eaten lightly.

    Miyazaki-style preparation grinds grilled horse mackerel or sardines together with fragrant miso, adding cucumber, myoga ginger, and shiso leaves. Spread as convenient food during busy farming seasons, now enjoyed year-round as home-style cooking.

  • Miyazaki Jitokko Charcoal Grill

    Wild local chicken dish grilled rapidly over intense heat approaching black char.

    Rich-flavored Jitokko chicken grilled boldly over charcoal results in black, aromatic surface with plump interior. Typically seasoned with salt only and enjoyed with yuzu pepper or ponzu sauce.

  • Lettuce Roll Sushi

    Miyazaki original sushi rolling shrimp fritter with lettuce.

    Created at Miyazaki City sushi restaurant Ippei in the 1960s. The combination of fluffy fried shrimp instead of tempura, crisp lettuce, and mayonnaise becomes addictive.

  • Nobeoka Karamen (Spicy Noodles)

    B-grade gourmet featuring noodles with konjac-like texture in chili pepper soup with garlic kick.

    Spread from late-night food stalls in Nobeoka, where many residents prefer spicy food. Unique 0-25 spice level system allows egg topping to moderate spiciness.

  • Ripe Mango Parfait

    Luxurious dessert generously using Taiyo no Tamago mangoes with sugar content above 15 degrees.

    Miyazaki brand mango season runs from late April to July. Cafes throughout the prefecture serve parfaits using half a mango or more, attracting mango lovers nationwide.