リンク先 農林水産省の郷土料理
福岡県 佐賀県. 長崎県. 熊本県 大分県 宮崎県 鹿児島県
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英文解説
福岡県
福岡県は九州の玄関口として古くから栄えてきました。博多を中心としたグルメの街として知られ、多様な料理が楽しめます。 博多ラーメン：豚骨スープと細麺が特徴。コク深いスープに紅しょうがや高菜などのトッピングも人気です。 もつ鍋：新鮮な牛もつとたっぷりの野菜を醤油や味噌ベースのスープで煮込む鍋料理。ヘルシーでコラーゲンが豊富です。 水炊き：鶏肉をじっくり煮込んだ白濁スープに野菜や豆腐を加えて食べます。あっさりしつつも深い旨味があります。 明太子：辛子明太子は福岡発祥。ご飯のお供やパスタ、さまざまな料理に使われています。 うどん：やわらかい食感が特徴の博多うどんも人気です。 ゴマ鯖：サバの刺身を醤油やみりん、いりごまを使ったタレに漬け、薬味を乗せて食べる、福岡の郷土料理です。
Fukuoka Prefecture has thrived since ancient times as the gateway to the world. It is well known as a food town, represented by the Hakata area, where you can enjoy a variety of foods.
- Hakata Ramen: It is characterized by its pork-bone broth and thin noodles. Toppings on the rich broth, such as red ginger and takana leaves, are very popular.
- Offal Hotpot: This is a hot pot dish made by simmering fresh beef offal and vegetables in a miso or soy-sauce-based soup. It is healthy and rich in collagen.
- Mizutaki Hotpot: It is made by adding vegetables and tofu to a milky white broth produced by boiling chicken for a long time. It has a light taste but is rich in umami.
- Spicy Cod Roe (Mentaiko): Hakata is the birthplace of mentaiko. It is a good accompaniment to rice and also goes well with pasta.
- Udon Noodles: The soft texture of the noodles is very popular.
- Sesame Mackerel (Goma Saba): A local Fukuoka dish featuring mackerel sashimi dressed in a sauce of soy sauce, mirin, roasted sesame, and other seasonings.
佐賀県
佐賀県は有明海や玄界灘に面し、海産物に恵まれています。また、農産物や和牛も高品質です。
佐賀牛：日本有数のブランド和牛で、霜降りの美しさととろけるような食感が特徴です。
呼子のイカ：透明感のある新鮮なイカの活造りが名物で、食感も抜群。
有明海苔：有明海で養殖される柔らかく香り高い海苔は全国的にも高い評価を受けています。
シシリアンライス：ご飯の上に炒めた牛肉やサラダをのせ、マヨネーズをかけたユニークなご当地グルメ。
小城羊羹：歴史ある和菓子で、表面のシャリっとした食感が特徴です。
温泉湯豆腐：温泉水をブレンドした調理水で豆腐を煮込むことで、豆腐が溶けて汁が白濁し、とろけるような食感が特徴の豆腐料理です。
SagaPrefecture, which faces the Ariake Sea and the Genkai Sea, is rich in marine products. It also produces high-quality agricultural products and beef.
- Saga Beef: One of Japan’s top brand wagyu, known for its beautiful marbling and melt-in-your-mouth texture.
- Yobuko Squid: Famous for its translucent, fresh sashimi-style preparation, offering an exceptional texture.
- Ariake Nori (Seaweed): Cultivated in the Ariake Sea, this soft and aromatic seaweed is highly valued nationwide.
- Sicilian Rice: A unique local dish of stir-fried beef and salad served over rice, topped with mayonnaise.
- Ogi Yōkan: A traditional Japanese sweet with a distinctive crispy sugar coating on the surface.
- Onsen Yudōfu (Hot Spring Tofu): Tofu simmered in water blended with hot spring minerals, creating a cloudy broth and a silky, melt-in-the-mouth texture.
長崎県
長崎県は鎖国時代に西洋と中国文化が交差した土地で、国際色豊かな料理が発達しています。
長崎ちゃんぽん：豚骨・鶏ガラベースのスープに太めの麺、たっぷりの野菜や魚介類が入ります。
皿うどん：揚げた細麺の上にとろみのある具沢山のあんをかけた料理。
カステラ：ポルトガル伝来のカステラは長崎の代表的な和洋折衷菓子です。
トルコライス：ピラフ、スパゲティ、カツを一皿に盛り付けたボリューム満点の洋風料理。
ハトシ：エビのすり身をパンで挟み、揚げた中国風料理。
佐世保バーガー：米海軍から伝わったレシピを基に、地元の食材とアレンジが加えられて発展した、佐世保のソウルフードです。
Nagasaki Prefecture was the only place where Western and Chinese cultures were introduced during Japan’s period of national isolation in the 17th to 19th centuries. This unique history led to the development of distinctive international cuisines.
- Nagasaki Champon Noodles: This dish features a rich soup made from pork and chicken bones, served with rather thick noodles, plenty of vegetables, and seafood.
- Sara Udon (Soup-less Champon): A dish consisting of crispy fried thin noodles topped with a thick, sticky sauce containing plenty of ingredients.
- Castella Cake: A typical Nagasaki sweet that blends Japanese and Western styles, originating from Portugal.
- Turkey Rice: A hearty Western-style dish served on a single plate with pilaf, spaghetti, and a cutlet.
- Hatoshi: A Chinese-inspired dish made of deep-fried shrimp paste sandwiched between slices of bread.
- Sasebo Burger: A beloved local comfort food in Sasebo. The recipe was inspired by the U.S. naval base and has been adapted over time using local ingredients to suit regional tastes.
熊本県
熊本県は阿蘇山をはじめとする豊かな自然に囲まれ、畜産や農産が盛んです。
馬刺し：新鮮な馬肉を生でいただく郷土料理。甘い醤油と生姜やニンニクを添えて食べます。
辛子蓮根：レンコンに辛子味噌を詰めて衣をつけて揚げたピリ辛の郷土料理。
だご汁：小麦粉を練った団子（だご）が入った素朴な味わいの郷土汁。
一文字ぐるぐる：わけぎというネギをくるくる巻き、酢味噌で和えた珍しい前菜。
太平燕（タイピーエン）：春雨を使い、野菜や魚介がたっぷり入った中華風スープ。
あか牛丼：阿蘇の豊かな自然で育った赤身肉が特徴の「あか牛」を、ミディアムレアに焼き上げ、ご飯の上に敷き詰めた丼ぶり料理です。
Kumamoto Prefecture is rich in natural beauty, especially in the Aso district. Dairy farming and agriculture thrive here.
- Horse Sashimi (Basashi): A local delicacy consisting of fresh raw horse meat. It is commonly served with sweet soy sauce, ginger, and garlic as condiments.
- Mustard Lotus Root (Karashi Renkon): Deep-fried breaded lotus root stuffed with spicy mustard.
- Dagojiru Soup: A simple local soup featuring dago — small dumplings made from kneaded flour.
- Ichimonji Negi (One Word Green Onions): An appetizer made of rolled bundles of green onions, typically eaten with a vinegar-miso dressing.
- Taipien Noodles: These translucent noodles are made from green pea starch. They are served in a Chinese-style soup with plenty of vegetables and seafood.
- Akaushi Beef Bowl: A rice bowl topped with slices of medium-rare steak from Akaushi (Red Cattle) raised in Aso’s natural environment. This beef is known for its well-marbled, high-quality red meat.
大分県
大分県は温泉地として有名で、海山の幸が豊富です。
とり天：鶏肉を天ぷら衣で揚げたご当地グルメ。からし入りポン酢で食べるのが定番です。
りゅうきゅう：新鮮な魚を醤油、酒、ごまなどで漬けた漁師料理。
吉野鶏めし：鶏肉を炊き込んだ味わい深い混ぜご飯。
だんご汁：小麦粉の平たい麺とたっぷりの野菜が入った温かい郷土料理。
琉球丼：りゅうきゅうをどんぶりごはんにのせた一品
中津からあげ： 中津は「からあげの聖地」と呼ばれるほど唐揚げの店が多い。醤油やニンニクなどで鶏肉にしっかりと下味をつける。
Oita Prefecture is well known for its hot springs and is rich in both marine and agricultural products.
- Chicken Tempura (Karaage): A local dish of chicken deep-fried in a light batter. It is traditionally eaten with mustard and ponzu sauce.
- Ryukyu Sashimi: A traditional fishermen’s dish where fresh sashimi is dipped in a sauce made from soy sauce, sesame, and sake.
- Yoshino Chicken Rice: A dish of rice steamed with chicken and seasonings, often prepared in a traditional pot.
- Dangojiru Soup: A local soup featuring flat flour dumplings and plenty of vegetables in a rich broth.
- Ryukyu Don: A rice bowl topped with fresh Rukyu-style sashimi.
- Nakatsu Fried Chicken: Nakatsu is nationally known as “The Sacred Place of Fried Chicken.” The chicken is marinated in a savory blend of soy sauce and garlic before being deep-fried.
宮崎県
宮崎県は温暖な気候を生かした農業が盛んで、畜産やフルーツも有名です。
チキン南蛮：鶏肉の唐揚げに甘酢とタルタルソースをかけた宮崎発祥の人気料理。
冷や汁：焼き魚や味噌、胡麻、薬味をすり合わせて冷水で割り、ご飯にかけて食べる夏の郷土料理。
地鶏炭火焼き：宮崎地鶏を炭火で焼き上げた香ばしい一品。
マンゴー：完熟マンゴーは全国的にも有名な宮崎の特産品。
レタス巻き：寿司飯とエビ、マヨネーズをレタスで包んだ巻き寿司の一種。
肉巻きおにぎり：豚肉を醤油ベースのタレに漬け込み、ご飯に巻きオーブンでじっくり焼いたおにぎりの一種。
Miyazaki Prefecture has developed its agriculture by taking advantage of its warm climate. Its dairy and fruit production are particularly noteworthy.
- Chicken Nanban: A popular Miyazaki dish of deep-fried chicken marinated in sweet vinegar and served with tartar sauce.
- Hiyajiru (Cold Soup): A local summer dish consisting of rice topped with a cold broth containing pieces of grilled fish, miso paste, sesame, and various condiments.
- Sumibiyaki Jidori (Charcoal-Grilled Free-Range Chicken): Free-range chicken grilled over charcoal for a rich, smoky flavor.
- Mango: Fully ripened mangoes are a locally grown specialty renowned throughout Japan.
- Lettuce Roll Sushi: A type of rolled sushi wrapped in lettuce, containing sushi rice, shrimp, and mayonnaise.
鹿児島県
鹿児島県は南国の雰囲気が漂い、火山と海に囲まれた地形を生かした食文化が根付いています
黒豚料理：薩摩黒豚は脂身の甘さと肉の旨味が特徴で、しゃぶしゃぶやとんかつ、角煮で味わいます。
きびなご：新鮮なきびなごは刺身や天ぷらで食されます。
さつま揚げ：魚のすり身を揚げた練り物で、おでんや煮物にもよく使われます。
鶏飯（けいはん）：ご飯に鶏肉や錦糸卵、薬味をのせて鶏スープをかけて食べる奄美大島の郷土料理。
白熊：フルーツと練乳がたっぷりかかったかき氷のデザート。
うなぎ：全国有数の生産量を誇る鹿児島県で養殖された、臭みが少なく、うまいと評判の「鹿児島鰻（かごしましょう）」を使った料理のことです。
Kagoshima Prefecture has a tropical island atmosphere. Its unique food culture has been shaped by its geography, defined by volcanoes and the sea.
- Kurobuta (Black Pork) Dishes: Satsuma Kurobuta pork is renowned for the sweetness and umami of its fat. It is prepared in various ways, including shabu-shabu, cutlets, and simmered dishes.
- Kibinago: This small silver-striped herring is typically served as sashimi or tempura when fresh.
- Satsuma-age: A deep-fried fish cake that is a local specialty, often used in oden hot pots and simmered dishes.
- Keihan (Chicken Rice): A local dish from the Amami Islands consisting of rice topped with chicken, shredded omelet, and condiments, all served in a clear chicken broth.
- White Bear Shaved Ice: A famous ice dessert topped with assorted fruits and generous amounts of sweetened condensed milk.
- Kagoshima Eel Dishes: Made with locally farmed eel from Kagoshima, one of Japan’s top eel-producing regions. Kagoshima eel is known for its mild flavor and lack of strong odor, and is prepared in a variety of ways.
