Miyazaki

  • Cheese Manju (Cheese Bun)

    Western-style Japanese confection with moist cookie dough wrapping cream cheese.

    Born at a confectionery shop in Miyazaki City in the 1970s. Now about 50 shops throughout the prefecture produce with unique recipes. Delicious both chilled and warmed, becoming a new staple.

  • Ripe Mango Jelly

    Rich jelly type with chunky fruit pulp.

    Food loss reduction product utilizing mangoes below shipping standards. Frozen for long-term storage, ideal as souvenir.

  • Obi-ten (Fried Fish Cake)

    Fluffy fried fish cake with sweet seasoning.

    Regional cuisine from Obi, Nichinan City. Fish meat mixed with tofu and miso creates soft texture.

  • Hyuganatsu Pie

    Crispy pie confection with refreshing candied peel.

    Hyuganatsu cooked with white pith and wrapped with custard, top-selling souvenir among women.

  • Miyazaki Inu Plush Toy

    Mini plush set of prefectural PR characters Miyazaki Inu trio.

    Hi, Mu, and Ka each wearing phoenix, Obi cedar, and spider lily costumes. Can also serve as keychain.

  • Taiyo no Tamago (Sun Egg Ripe Mango)

    Highest grade Miyazaki mango.

    Only mangoes meeting strict standards of sugar content above 15 degrees, weight over 350g, and excellent appearance can bear this name. Traded at high prices in department stores as luxury gift items representing the prefecture.

  • Miyazaki Beef

    Four consecutive national championships at Wagyu Olympics.

    Top brand name reserved only for Japanese Black cattle produced in the prefecture with meat quality grade 4 or higher. Characterized by fine marbling texture and rich red meat depth.

  • Hyuganatsu Citrus

    Aromatic citrus eaten with white pith.

    Discovered as chance seedling in Miyazaki City during late Edo period. Refreshing aroma and fluffy white pith texture beloved as spring delicacy.

  • Dried Shiitake Mushrooms (Donko)

    Thick mountain produce with rich broth.

    Grown on broadleaf logs in Kyushu mountains, yielding high aroma. Takachiho and Shiiba productions receive direct orders from chefs.

  • Dried Daikon Radish

    Winter preserved food with Japan's highest production volume.

    Sun-dried utilizing winter sunshine and cold winds in Sumiyoshi and Kunitomi districts. Features short rehydration time and strong sweetness.

  • Sweet Pea Flowers

    Colorful cut flower production ranked first nationally.

    Greenhouse shipments from November to April. Key revenue source coloring bouquets during graduation and entrance ceremony seasons.

  • Honkaku Sweet Potato Shochu (Kirishima, Hinata)

    Aromatic sweet potato shochu using prefectural sweet potatoes.

    Including Kirishima Brewery's Kuro Kirishima, many unique breweries in Miyakonojo and Nichinan areas. Water and sweet potato quality determine flavor.

  • Farmed Eel

    Thick eel with top-class national shipping value.

    Raised in Hyuganada underground seawater and warm climate, resulting in excellent fat content. Northern Kadogawa Town has concentration of eel restaurants.

  • Obi Cedar Woodwork

    Light, aromatic Miyazaki specialty lumber crafts.

    Obi cedar is oil-rich with excellent durability, popular as design items like cutting boards and stools.

  • Miyazaki Prefecture Broiler Chicken

    Japan's highest production volume young chicken.

    Raised in central plain areas with juicy meat quality. Shipped nationwide as chicken nanban and charcoal-grilled processed products.