Specialties & Local Products of 熊本県

Asagiri Kuma Tea

特産品

The gentle aroma of young leaves rises along with the steam. Upon taking a sip, a mellow sweetness and richness slowly spread across the tongue. As the name suggests, Asagiri Town is a land where deep morning mist settles over the Kuma Basin from autumn to spring. This mist, combined with the large temperature fluctuations between day and night, nurtures tea leaves rich in umami. The tea produced in the Hitoyoshi-Kuma region is registered as a regional collective trademark as "Kuma Tea." It is characterized by shaded cultivation, where leaves are covered for a certain period to increase umami and soften astringency. Most are finished as steamed Tamaryokucha. A refined and gentle cup nurtured by the village of mist. Please take your time brewing it and savor the climate of Kuma.

Akaushi Don (Red Beef Bowl)

ブランド肉

Rare-cooked lean meat rests atop steaming hot rice. As you chew, the savory juices of the beef burst forth, mingling with the sweet and salty sauce to make the rice disappear effortlessly. Akaushi refers to the Japanese Brown cattle raised in areas like Aso. They are hardy against both heat and cold, suited for grazing, and primarily grow by eating pasture grass. Because they have low fat content and intense lean meat flavor, and represent only a small fraction of domestic Wagyu distribution, they are often called the 'phantom cattle.' The star of this bowl is beef raised with great care in the expansive Aso grasslands. The popularity of this dish spread nationwide thanks to the influence of 'Imakin Shokudo' in Aso City. A single bowl where you can directly taste the pure umami of the lean meat. It is a masterpiece to be enjoyed alongside the magnificent scenery of Aso.

Aso Dago-jiru (Dago Soup)

郷土料理

Chewy dago, taro, and burdock root. As you sip the warm miso-based broth, it gently relaxes your entire core. 'Dago' is Kumamoto dialect for 'dango' (dumplings). Flour is kneaded, rested, then stretched and torn by hand; this dough is simmered with seasonal vegetables in a miso or soy sauce broth. Because it is easy to prepare, nutritious, and filling, it has been enjoyed since ancient times as a meal during breaks from farm work. The Aso region is particularly famous for it, so much so that an area along the national highway is named the 'Aso Dago-jiru Highway.' A rustic and warm local flavor that varies in ingredients and taste from household to household. It is a comforting bowl of home that hits the spot especially on cold days.

Aso Takana Pickles

特産品

Upon taking a bite, you experience a crunchy texture. This is followed by a spicy kick that tickles the tongue, spreading that unmistakable flavor that makes you want to eat endless amounts of rice. The raw material, Aso Takana, is a traditional vegetable nurtured by the cool climate and volcanic ash soil of Amu. Unlike other varieties, it is characterized by hand-breaking the thin stems that bolt in early spring. The harvest period is short and the process is labor-intensive. There are two types: 'asazuke' (lightly pickled for a few days) and 'kozuke' (long-term lactic acid fermented), each offering a different flavor profile. A spicy blessing grown through the Aso winter. It possesses a simple deliciousness that makes it impossible to stop once you start eating.

Takana-meshi (Mustard Green Rice)

ご当地グルメ

Chopped Takana pickles are sautéed in oil and mixed with rice. With one mouthful, the spiciness and savory aroma spread, making you instinctively crave a second helping. This mixed rice uses aged Aso Takana, a traditional vegetable of Aso. It is said that the 'Asoji' drive-in, which was located in front of a station on the Hohi Main Line, commercialized the flavor originally made by the first owner's mother at home after opening in 1968, helping it spread as an Aso specialty. The key is the unique spiciness and aroma of the Takana that has endured the winter cold. Enjoying it as a set with Dago-jiru is the true Aso way. A soul food of Aso alongside Dago-jiru. The savory aroma of the sautéed Takana will make your stomach growl.

Ashikita Dekopon

特産品

Press the indentation with your thumb to peel, and juice overflows. Taking a bite spreads a rich sweetness and refreshing aroma. Ashikita Town is a major producer of Dekopon, alongside Uki City. The Dekopon, recognizable by its characteristic bump on top, grows intensely sweet thanks to the warm climate along the Shiranui Sea and the ample sunlight reflected from the sea. Boasting high sugar content, they are popular not only eaten fresh but also as processed goods like jelly and juice. It is a representative citrus of Ashikita that is much appreciated as a gift from winter to spring. Ashikita Dekopon, nurtured by the sun and the sea. Please brighten your dining table from winter to spring with an exceptionally sweet piece.

Ashikita Utase-bune (Sail Boats)

海鮮

A boat gliding across the Shiranui Sea with its large white sail spread wide. The sight of pulling nets relying solely on the wind is like watching a lady of the sea. Utase-bune are boats used in a traditional fishing method where nets are pulled using only the power of the wind caught by the sails. Their elegant appearance is known as a symbol of the Shiranui Sea and is a seasonal tradition of Ashikita. The nets dragging along the seabed catch items such as Japanese tiger prawns, crab, and mantis shrimp. A specialty is enjoying them as tempura freshly prepared on board; dining while gazing at the white sails is an extraordinary experience. Today, they are also enjoyed as sightseeing boats. The bounty of the Shiranui Sea brought by wind and sail. Please taste exceptional freshness along with an elegant boat journey.

Shiranui (Dekopon)

特産品

The familiar bump protruding from the top. When you easily peel away the soft skin with your hands, a bursting sweet aroma rises. Taking a bite fills your mouth with intense sweetness and juicy juice. Shiranui is a citrus fruit created by crossing Kiyomi and Ponkan. Although it was once avoided due to its somewhat awkward appearance, Kumamoto focused on its exceptional deliciousness and expanded cultivation, making the region famous nationwide. The high-sugar fruits are also affectionately known as 'Dekopon.' With a melting sweetness that can be enjoyed even with the thin skin, it is a joy from winter to spring—especially since you can enjoy it easily without needing a knife or getting your hands dirty.

Mikan (Mandarin Oranges) from Uki

特産品

When you pick one up, it feels heavy in your hand, and once peeled, a sweet aroma fills the air. As you take a bite, the juice bursts forth, followed by a pleasant acidity. Uki City is one of Kumamoto Prefecture's leading citrus production areas. Centered around Misumi Town, facing the Yatsushiro Sea, and Shiranui Town, known as the birthplace of Dekopon, various citrus fruits including Satsuma mandarins are cultivated. The reflection of sunlight from the sea, the mild climate, and well-drained slopes produce fruit with a perfect balance of sweetness and acidity. Another charm is that you can enjoy seasonal flavors over a long period as different varieties come into season. Uki's citrus fruits are grown under plenty of sunshine. These juicy morsels are a joy for winter dining tables or as gifts.

Bounties of the Ariake Sea in Uto

海鮮

When you pour salt into the holes lined up in the tidal flats, the knobbed whelks pop their heads out. When freshly caught and grilled, the savory aroma of the sea and the umami of the shellfish burst forth. Uto City faces the Ariake Sea and is famous for shellfish such as knobbed whelk and clams. In spring, clam digging using salt to harvest whelks is a beloved activity for tourists. The vast tidal flats of the Ariake Sea, characterized by large tidal ranges, serve as a rich habitat for these shellfish. Additionally, the Okoshiki Coast in Uto is known nationwide as a stunning scenic spot, where beautiful curved tidal flats emerge after the tide recedes. These are the shellfish of Uto, nurtured by the Ariake Sea tidal flats. Please enjoy the seasonal flavors of spring to your heart's content, along with the fun of clam digging.

Mashiki Watermelon

特産品

A knife glides through easily, splitting the red flesh with a crisp sound. As you bite, juice drips, and a refreshing, summer-like sweetness spreads. Mashiki Town is an agricultural town that has achieved recovery from the Kumamoto earthquake, with prosperous cultivation of watermelons and melons. Being close to the airport, many people seek out local produce before starting their journeys. Kumamoto's watermelon shipment volume is among the highest in the nation, and Mashiki's watermelons play a significant role in that. The temperature difference between day and night helps grow high-sugar, juicy watermelons. Mashiki watermelons, ripening alongside the steps of reconstruction. Please experience the refreshing start of summer with a well-chilled slice.

Spring Water of Kashima

特産品

Vegetables and tofu grown beside the continuously bubbling, clear waters. With just one bite, you can taste the quality of the water itself. Kashima Town is a town of water, where underground waters from Aso emerge. The Rokuka Spring Group has been selected as one of the '100 Best Waterscapes in Japan' by the Ministry of the Environment, and pure water quietly wells up in various places throughout the town. Local specialties include tofu made by utilizing this abundant water, as well as agricultural products grown freely in paddy fields. The clear water is so pure that visitors can scoop it up with their hands and taste it directly, and its purity truly supports the local cuisine. Kashima's blessings, nurtured by famous spring water. Please take your time to experience the deliciousness of the clear water through our tofu and vegetables.

Shichijo Melon

特産品

When you slice into it, the juice overflows along the blade with a refreshing sizzle. As you take a bite of the succulent, ripe flesh, a rich sweetness spreads across your palate with a melting texture. Shichium Melon is our pride, grown in Shichijo Town, Kikuchi City, Kumamoto. Producers strive to create ideal soil conditions, and every single melon undergoes a sugar content test after harvest. Only those that clear a Brix level of 14 or higher are shipped—ensuring that only fruit that strictly exceeds the standard of what humans perceive as 'sweet' reaches you. Chill it well and enjoy it plain first. The thick, sweet juice flows smoothly down your throat. It is a summer delicacy that guarantees an encounter with unmistakable deliciousness.

Kikuchi Rice (Shichijo Rice)

特産品

A subtle, sweet aroma rises the moment it is freshly cooked. With one bite, a rich sweetness spreads through the chewy grains. Shichijo Rice is grown primarily in Shichijo Town, Kikuchi City, Kumamoto Prefecture, within the Kikuchi River basin. It is a high-performing variety that has consistently earned the highest 'Special A' rank in the Japan Grain Inspection Association's taste rankings for many years. The abundant spring water from the Aso underground flows, fertile land, and the temperature difference between day and night nurture rice that is both fragrant and sweet. It is a blessing of Kikuchi, known as 'delicious rice' since the Edo period. This is a brand rice of Higo, renowned for remaining delicious even after cooling. Please experience its true quality with a freshly cooked bowl.

Kikuyo Carrots

特産品

Carrots freshly pulled from the earth are a vibrant orange. When you bite into them, there is little grassy aftertaste, and a clean sweetness spreads through your mouth. Kikulyo Town is one of the leading carrot-producing areas in Kumamoto Prefecture. In recent years, while the town has drawn attention due to the entry of semiconductor factories, agriculture has been thriving since ancient times, producing high-quality root vegetables. The well-drained soil, containing volcanic ash from Mt. Aso, grows straight and sweet carrots. Local farm stands are colorful with freshly harvested vegetables, delighting the eyes of visitors. Kikuyo carrots, breathing with the blessings of the fields. Please enjoy the clean sweetness of a single carrot, whether in a salad or simmered dish.

Kuma Village Yuzu

特産品

Just by rubbing the peel slightly, a refreshing aroma rises softly. A squeeze into your cooking spreads a bright acidity and fragrance. Kuma Village is spread across the mountains along the Kuju River. Highly aromatic yuzu is grown amidst clear air and abundant nature. Processed products utilizing the juice and peel, such as yuzu kosho and yuzu ponzu, have long graced local dining tables. Despite suffering great damage from the 2020 heavy rains, the village is moving forward toward reconstruction. These yuzu ripen alongside that very progress. Kuma Village Yuzu, delivering the scent of the mountain village. Try adding a squeeze to your dishes for a refreshing touch.

Gyoto Mandarins

特産品

When held in your palm, they have a pleasant weight. Once peeled, a sweet aroma rises, and when you take a segment into your mouth, the sweet and sour juice bursts. Gyoto Town is a small town known as a producer of Satsuma mandarins. It has a long history of citrus cultivation utilizing gentle slopes, and from autumn to winter, sweet and sour mandarins are shipped one after another. The sunny slopes and warm climate grow juicy fruit with a perfect balance of sweetness and acidity. Despite being a small town, these carefully cultivated mandarins are the pride of the region. Gyoto mandarins, carefully grown by a small town. A perfect companion for your kotatsu during winter.

Tamana Ramen

ご当地グルメ

Behind the steam rising from the bowl, the savory aroma of burnt garlic wafts through the air. A single sip of the rich pork bone soup provides a deep, mellow richness and fragrance that instantly warms your body. Tamana ramen is one of the origins of Kumamoto ramen. It began in 1950 when a famous shop from Kurume opened in front of Takase Station in Tamana; those who fell in love with its taste went on to spread the style of Kumamoto ramen to various regions. The local tradition here is to enhance the tonkotsu with burnt garlic. The fragrant soup clings perfectly to the medium-thin straight noodles. It is a deeply flavorful bowl that makes you want to drink every last drop.

Takase Ame (Takase Candy)

特産品

As a single piece melts in your mouth, a gentle sweetness dissolves smoothly across your tongue. The mellow aftertaste, free of any harshness, evokes a sense of nostalgia. Takase Ame is a malt candy with ancient roots in Tamana. It is said that candy making flourished in the town of Takase during the Edo period, when it was a bustling hub for rice collection and the local clan encouraged the production of sweets. The process involves slowly creating syrup from glutinous rice and malt, then carefully kneading it until it turns white—a handcrafted tradition that remains unchanged to this day. The version mixed with brown sugar offers a rich, deep sweetness. Its smooth melting sensation provides a moment of pure relaxation. Enjoying a single piece with tea allows the gentle atmosphere of Tamana to spread through your senses.

Nishiki Pears

特産品

When bitten into, they are juicy, with a strong sweetness that fills the mouth and a crisp texture. Each fruit feels like tasting the entirety of the autumn harvest. Nishiki Town is known as a village of fruit and master swordsmen, spreading across the Kuma Basin. Pear cultivation is thriving, particularly in the Ichitake district, with various varieties such as Kosui, Housui, Akatsuki, and Niitaka being cultivated following the seasons. The significant temperature difference between day and night characteristic of the basin develops sweet pears with high sugar content. In autumn, freshly picked flavors are delivered nationwide through roadside stations and direct-from-farm sales. A juicy autumn delicacy nurtured by the nature of Kuma. When eaten chilled, the bounty of the hometown is conveyed directly to you.

Basashi (Horse Sashimi)

郷土料理

The lean meat melts smoothly in your mouth. The fat is not heavy, and the sweet soy sauce topped with grated ginger and garlic beautifully enhances the umami. It is said that the culture of eating horse meat in Kumamoto originated from a story involving Kato Kiyomasa, the first lord of the Higo Kumamoto Domain. It began when he consumed military horses due to food shortages during the Korean campaigns, and it is said to have spread within the domain because he continued to enjoy it after returning home. Since the Meiji era, it permeated among the common people, centered around the Aso region, which was a producer of military horses. The charm lies in being able to enjoy different flavors from each part, such as lean meat, marbled meat, and mane (kobe). Today, Kumamoto is the number one horse meat producer in Japan. A single melting slice holds a long history.

Taipeiyen (Champon)

ご当地グルメ

Smooth glass noodles paired with plenty of vegetables and seafood. As you slurp the noodles soaked in a gentle soup, the richness of the fried egg spreads softly. Taipeiyen's roots are said to be home cooking brought to Nagasaki and Kumamoto by overseas Chinese from around Fujian Province, China, during the late Meiji era. Originally, it was a soup dish eaten for celebrations; the name is said to derive from the fact that duck eggs were called 'Taiping eggs' (Peace eggs) in Fuzhou. In Japan, it replaced duck eggs with fried chicken eggs and glass noodles, taking root as a unique Kumamoto dish. Today, it is so beloved by citizens that it even appears in Kumamoto City school lunches. This Chinese-style dish born in Kumamoto is loved in both Chinese restaurants and homes. Its gentle flavor soaks deeply into your body.

Karashi Renkon (Mustard Lotus Root)

郷土料理

When you take a crunchy bite, the pungent mustard miso stuffed inside the lotus root hits your nose with a sharp sting. This is followed by the mellow sweetness of the lotus root itself. It is an addictive level of spiciness. It is said that around 1632, the monk Gentaku of Rakanji temple devised this dish for Hosokawa Tadatoshi, the lord of the Higo Domain, who was in poor health. The origin lies in the attempt to make him eat lotus root, which was believed to be highly nutritious, by stuffing the holes with mustard miso, coating it in batter, and deep-frying it. Because the sliced shape resembled the Kuyo crest (the family emblem of the Hosokawa clan), the recipe was kept as a closely guarded secret until the Meiji Restoration. A dish said to have revitalized the feudal lord. That sharp spiciness remains a specialty that can only be truly experienced in Kumamoto today.

Kumamoto Ramen

ご当地グルメ

A black aromatic oil covers the bowl. With just one sip of the soup, the richness of the pork bone is met with an overwhelming wave of fragrant burnt garlic. The defining feature of Kumamoto ramen is the aromatic oil known as "mayu." It is made by frying garlic and other aromatic vegetables in lard, and it is said to be inspired by Taiwanese seasoning oils. Its name is derived from being an oil that "makes things delicious like magic," a flavor spread by Kumamoto shops such as "Keika," founded in 1955. This flavor was created through a technique to suppress the characteristic pungency of pork bone while creating a deep richness. A bowl unique to Kumamoto, where fragrance and pork bone melt together. It is irresistible for garlic lovers.

Ichimonji Guruguru

郷土料理

Taking a bite of the spiraled wakegi dipped in vinegar miso, the creamy texture of the boiled white stems and the crispness of the green leaves overlap in your mouth. 'Ichimonji' is another name for wakegi. It is said that this name comes from the way the green leaves are rolled around the boiled white stem. It is also said that this dish was devised as an inexpensive and delicious snack to accompany sake during the period when the Kumamoto Clan issued frugality orders due to financial difficulties in 1782 (Tenmei 2). By rolling them into bite-sized pieces, a satisfying texture is created, highlighting the natural sweetness and aroma of the wakegi. It is a simple yet elegant dish from Higo, made with care—a lovely local flavor that is perfect as an accompaniment to alcohol.

Horse Meat Dishes (Horse Sinew Stew, Horse Curry)

郷土料理

Tenderly stewed horse sinew and aromatic horse meat curry. In Kumamoto, various horse meat dishes are rooted in daily life, not just sashimi. Kumamoto is known for having one of the highest production volumes of horse meat in Japan, and there are many specialty shops within the city. A food culture has been nurtured that allows you to enjoy every part of the animal, from minced red meat and shigure-ni to collagen-rich horse sinew stew and local horse meat curry. Discover another world of horse meat beyond sashimi. When you visit Kumamoto, please be sure to try the stews and curries as well.

Itsuki Tofu Miso-zuke (Miso-marinated Tofu)

特産品

With just one bite, it feels remarkably like cheese. A thick, rich umami and the deep savory notes of miso spread slowly across your tongue. Itsuki Tofu Miso-zuke is a preserved food handed down in the deep mountains of Itsuki Village. In an era before refrigerators, it was created as a way to preserve a precious source of protein. By squeezing the moisture out of firm tofu and marinating it in high-salt miso for about six months, a rich flavor reminiscent of sea urchin or cheese is created. It is a prestigious dish said to have been brought by the remnants of the Heike clan who fled after their defeat in the Genpei War. A rich fermented food from the home of the 'Itsuki Lullaby'. Please enjoy a slice, perhaps alongside a glass of sake.

Mifune Dinosaur Gourmet

特産品

Cookies shaped like dinosaur footprints and sweets inspired by fossils. In Mifument Town, ancient romance is transformed directly into gourmet treats. Mifune Town is a major center for dinosaur fossils, known as the site where Japan's first carnivorous dinosaur fossil was discovered. Around the Mifune Town Dinosaur Museum, you can enjoy unique dinosaur-themed gourmet food and souvenirs. With items like footprint-shaped cookies and dinosaur-shaped sweets, these fun-to-see and delicious treats are filled with elements that bring smiles to both children and adults. Tasting the prehistoric world through Mifune's dinosaur gourmet. Please pick some up to accompany your museum tour.

Kosa Yanaba (Sweetfish)

海鮮

Listening to the murmur of the river while biting into sweetfish toasted to perfection over charcoal. The fragrant skin and plump flesh are the true taste of summer. During the summer, 'Yanaba' are set up along the Midori River flowing through Kosa Town. A 'yana' is a traditional fishing method using bamboo structures to catch sweetfish as they swim downstream. Being able to observe this process up close and enjoy freshly caught sweetful fish—prepared as salt-grilled or simmered in sweet soy sauce—is a quintessential summer tradition in Kosa. Tasting freshly grilled sweetfish amidst the cool riverside breeze is the very essence of the clear stream's bounty. Summer sweetfish enjoyed by a cool riverside. Please enjoy this seasonal bounty, available only for a single summer, accompanied by the sound of the flowing water.

Arario Jumbo Pears (Niitaka)

特産品

A large pear, as big as a child's head, heavy enough to feel substantial in both hands. When you peel it and take a bite, juice overflows along with a satisfyingly crisp texture. As the name suggests, Arario's jumbo pears are massive, with the 'Niitaka' variety even reaching up to 1.5kg. The white, soft flesh is full of intense sweetness (above 12 degrees Brix) and a rich aroma. It is said that as Arario once prospered through coal mining, workers sent these pears back to their hometowns, spreading the name nationwide. Chill it well and take a large bite. This autumn delicacy brings an involuntary smile with its crunchy texture and refreshing sweetness.

Manda Koso (Manda Enzyme)

特産品

Inside these small, paste-like granules, the power of many plants—fruits, grains, seaweed, and vegetables—is tightly concentrated. Manda Koso is a health food known throughout Japan as a plant-based fermented product. It is made by slowly fermenting and aging over 50 types of plant-based raw materials (referred to as 'Koku-ku-so'—fruits, grains, seaweed, and vegetables) for more than 3 years and 3 months. Based on the ancient wisdom of familiarity with fermentation, ingredients are carefully selected from various landscapes across Japan, creating a deep flavor unique to long-term aging. The power of fermentation, gently supporting your daily health. It is a product long cherished by those who wish to maintain their health steadily.

Takamori Dengaku

郷土料理

Gathering around the hearth, tofu and taro coated in miso are slowly grilled over charcoal. The savory aroma of the miso naturally makes your stomach growl. Takamori Dengaku is a local cuisine passed down since ancient times in Aso/Takamori. Tofu, konnyaku, mountain trout, and locally produced taro are coated with dengaku miso and slowly grilled over the charcoal of an irori (hearth). It is said to be a traditional dish continuing from the Kamakura period, embodying the wisdom of precious use of limited mountain village ingredients. The time spent grilling it yourself and biting into the piping hot, freshly made dish is a feast in itself. A bounty of Aso's mountains enjoyed around charcoal fire. While grilling slowly, please immerse yourself deeply in this taste of the hometown.

Takamori Spring Water Tunnel

特産品

Clear water flows incessantly from deep within the chilly tunnel. Soba noodles made with this water have a crisp, clean texture that glides down the throat. The Takamori Spring Water Tunnel is a place where construction once halted after encountering massive amounts of spring water while excavating what was intended to be a railway tunnel. Today, it is a beloved spot known as 'Takamori Spring Water Tunnel Park,' making use of that very spring water. The abundant flow, estimated at tens of tons per minute, is even drinkable, and you can take your time enjoying soba and cuisine prepared with this water. In the summer, it brings a refreshing and pleasant coolness. A hidden gem of underground water born unexpectedly. Please visit us to enjoy the flavors nurtured by this clear spring water along with a relaxing stroll.

Koshi Watermelon

特産品

When the knife enters, the bright red flesh splits with a crisp sound. As you bite into it, a juicy sweetness overflows along with a crunchy texture. Northern Kumamoto Prefecture, including Koshi City, is one of Japan's leading watermelon production areas. Kumamoto's watermelon shipment volumes are among the highest in the country, and they are transported all over Japan as a seasonal delicacy of early summer. The temperature difference between day and night and the well-drained soil produce watermelons with high sugar content and a crunchy texture. The moment a large watermelon is sliced open is an exciting seasonal tradition that heralds the arrival of summer. Koshi watermelon, announcing the start of summer. A slice enjoyed well-chilled is the ultimate feast for the hot season.

Yamae Chestnuts

特産品

When peeled, the nut shines with a glossy golden color. As you bite into it, a refined sweetness spreads along with a fluffy, mealy texture. Yamae Village is a mountain village in Hitoyoshi-Kumamoto known as the 'Chestnut Village.' The temperature difference between day and night and the rich nature cultivate large, sweet chestnuts. There are many processed goods like chestnut manju and chestnut kinton, and the entire village becomes lively during the autumn Chestnut Festival. These chestnuts, grown carefully with great effort, boast a fluffy texture and intense sweetness. It is the perfect flavor to taste the arrival of autumn. Yamae Chestnuts, the pride of this mountain village. In the season of harvest, please take your time to savor a single, sweet, and fluffy nut.

Yamaga Chestnuts

特産品

When you crack open a freshly steamed nut and bring it to your mouth, a rich, dense sweetness melts away delicately. The fragrant aroma of the chestnut itself rises softly, letting your palate sense that autumn has arrived. Yamaga is a famous chestnut producer boasting the highest production volume in Western Japan. Various varieties are cultivated here, including Tanzawa, Tsukuba, Ginayose, Rihei, and even 'Porotan,' which features skin that peels off easily. By carefully pruning each branch during the winter, these large, meaty chestnuts are able to grow. In autumn, freshly harvested chestnuts line the shelves of the local specialty center. Whether it's fluffy chestnut dumplings, smooth Mont Blanc cakes, or glossy candied chestnuts in their skins—no matter how you eat them, they are a blessing from the mountains that bring a sense of warmth and happiness.

Tofu Dishes of Yamaga

ご当地グルメ

Smooth chilled tofu with a subtle, sweet aroma of soybeans. When scooped gently with chopsticks, the umami of the soybean itself spreads slowly across the palate with a silky texture. In Yamaga, blessed with pure mountain waters, traditional tofu-making remains alive. Tofu prepared with such clear water has a soft mouthfeel and a profound, nourishing flavor. Whether enjoyed cold with condiments, or served as agedashi, dengaku, or yudofu, it warms the body and soothes the soul. It is simple, yet the kind of food you could eat every single day—that is the gentle essence of Yamaga's tofu. Please enjoy the nourishing flavors of this hot spring town through a steaming plate of tofu.

Yamato Soba

ご当地グルメ

When you slurp freshly made soba, a sharp aroma escapes through your nose, and the smooth texture is incredibly pleasant. It is a flavor born from the meeting of mountain village water and buckwheat. Yamato Town is a high-altitude area spreading south of Aso. The large temperature difference between day and night and the misty environment nurture flavorful soba. Handmade soba shops are scattered throughout the town, and many people enjoy them in conjunction with visiting the famous Tsuyunobashi Bridge. As a region where organic farming is also prominent, each bowl is carefully served to cherish the original aroma and sweetness of the buckwheat alongside pure water. Yamato Soba, nurtured by the highland winds. Please take your time to savor a fragrant bowl made with clear water.

Yabe Tea

特産品

When poured into a teapot, a gentle aroma rises softly. With a single sip, the astringency is subtle, leaving a mellow sweetness on the tongue. Yabe Tea is a green tea cultivated in Yamato Town (formerly Yabe Town). Grown in high-altitude areas of about 400 to 600 meters, the tea leaves are enveloped in significant temperature shifts between day and night and moderate mist, resulting in a mellow flavor with low astringency. Known as one of Kumamoto Prefecture's representative tea regions, this carefully nurtured tea provides a gentle companion for your daily cup, bringing moments of relaxation. Mellow Yabe Tea, nurtured by highland mist. It is the perfect cup for when you want to take a peaceful break.

Akaushi Beef from Aoyama

ブランド肉

Take a slice of rare-cooked lean meat. The more you chew, the more the umami of the meat overflows, while the light fat leaves a clean aftertaste. Aoyama Village is a highland village located in the northeastern part of Aso. It is a land where people truly live alongside cattle, grazing Akaushi (Japanese Brown cattle) on vast grasslands. Blessed with pure water sources including the Ikeyama Spring, selected as one of Japan's top 100 water sources, the Akaushi beef raised with clear water and abundant pasture is renowned for its excellent meat quality. The lean meat has a deep umami flavor, and because the fat is light, you can enjoy it as a steak until the very last bite without getting tired of it. Aoyama's Akaushi beef, nurtured slowly by famous waters and grasslands. Please enjoy the powerful umami of the lean meat to your heart's content.

Oguni Jersey Yogurt

特産品

When scooped with a spoon, it is thick and rich. As you bring it to your mouth, the natural sweetness and richness of the milk slowly spread through your palate. Oguni Town is a highland town spreading north of the Aso outer rim. The milk from Jersey cows raised in this cool climate and lush pastures features a high milk fat content, characterized by its rich flavor. The yogurt made from this milk is renowned for its deep richness and creaminess. It has become a popular item that is well-received as a souvenir, available at Tsuetate Onsen and surrounding roadside stations. A gift of milk delivered by highland cows. With one rich spoonful, please try to taste the refreshing nature of Oguni in its entirety.

Kamiamakusa Seafood (Octopus & Flounder)

海鮮

Chewy, bouncy octopus and plump, sweet flounder. Having freshly caught seafood served right at your table is the luxury of Kamiamakusa, surrounded by the sea. Kamiamakusa City faces two seas: the Ariake Sea and the Yatsushiro Sea. In these rich fishing grounds blessed with tidal currents, a variety of seafood including octopus, flounder, and sea bream are harvested throughout the year. The reason so many people cross the Amakusa Pearl Line bridge to seek out seafood is precisely because of its freshness. Beyond sashimi, you can enjoy plenty of dishes that highlight the natural flavors of the ingredients, such as simmered dishes and tempura. Seafood from Kamiamakusa, nurtured by two seas. Please come and taste the extraordinary freshness waiting for you on the other side of the bridge.

Kamiamakusa Amakusa Daio Dishes

ブランド肉

A firm texture that releases intense umami with every chew. The powerful flavor of the legendary local chicken, Amakuna Daio, can be enjoyed here in Kamiamakusa. Amakusa Daio is a breed of local chicken that was popular for Hakata Mizutaki (chicken hot pot) from the Meiji to Taisho eras, but once faced extinction in the early Showa era. Kumamoto Prefecture spent many years working on its restoration, successfully reviving it as one of Japan's largest breeds of poultry. In the restaurants of Kamiamakusa, you can find a diverse array of dishes that utilize the savory essence of Amakusa Daio, such as tataki, hot pots, and champon. It is a luxury to taste this revived breed in a seaside town. Within each resilient bite lies the long story of its resurrection.

Ayu (Sweetfish) of the Kuma River

海鮮

The skin is crispy and fragrant, while the flesh is tender and flaky. When you take a bite from the skewer, a refreshing, watermelon-like green aroma rises—a scent unique to sweetfish raised in clear streams. The Kuma River is one of Japan's three greatest rapid rivers and Kumamoto's most pristine waterway. Fat and plump from eating plenty of high-quality algae, these fish are reputedly incredibly delicious even when simply salt-grilled without any extra seasoning. Those exceeding 30cm are known as 'Shaku-ayu' and are the ultimate prize for anglers. The season is summer. A single fish, slowly grilled with a dusting of finishing salt, features plump, firm flesh that represents the very bounty of the river. Please enjoy it whole, from head to tail, including the pleasantly bitter viscera.

Hitoyoshi Gyoza

ご当地グルメ

Taking a bite of a freshly cooked dumpling, you hear the pleasant crunch of the skin. Immediately following, the sweetness of the cabbage bursts forth from within. Because they are small, packed with vegetables, and use subtle garlic, you'll find yourself reaching for more before you know it. Hitoyoshi is a destination known to connoisseurs, lined with several famous gyoza specialty shops. Establishments such as 'Omoitsuki-no-mise,' 'Chabin,' and 'Shoryuken' have long been loved by both locals and travelers. The joy of food touring here lies in how each shop differs in skin thickness and filling composition. The lightness of the thin skin combined with the juicy abundance of vegetables makes this a truly happy dish—one where you can easily eat many in a row.

Ichifusa-zuke of Minakami Village

特産品

Pickles made by slowly fermenting local vegetables and wild plants in miso and soy sauce. With just one bite, a rustic richness and umami gently spread through your mouth. Minakami Village is a nature-rich village spreading at the foot of Mt. Ichifusa. In this land blessed with abundant mountain bounties, preserved foods made by pickling locally harvested vegetables and wild plants in miso and soy sauce have been crafted using traditional handwork. These pickles, developed as a way to preserve food for winter, are perfect both as an accompaniment to rice and as a snack for alcohol. The rustic taste of the mountain village evokes a sense of nostalgia. These are the pickles of Minakami Village, passed down at the foot of Mt. Ichifusa. Please enjoy the rustic taste of the hometown alongside your meal.

Minamata Champon

ご当地グルメ

Plump noodles accompanied by plenty of vegetables and seafood. As you sip the light soup, the umami of the sea and the fields spreads gently through your palate. Minamata Champon is a local gourmet dish from Minata City, facing the Shiranui Sea. Using generous amounts of fresh seafood and local vegetables, each shop provides it with a uniquely crafted soup. This hearty bowl using Chinese-style noodles has long been loved by locals, and there is joy in visiting different shops to try them all. Even though it is the same type of champon, the taste changes from shop to shop—that is part of its charm. A gentle bowl where the blessings of the sea and the blessings of the fields meet. If you visit Minamata, please try to find your favorite bowl.

Minamata Amanatsu & Salad Onions

特産品

When you peel the skin, a sweet and sour aroma rises from the Amanatsu. Alongside it, juicy salad onions that can be enjoyed raw. Minamata City is known as a production hub for Amanatsu citrus and salad onions. Drawing from its past experiences with pollution, Minamata has worked to regenerate as an 'Environmental Model City.' Environmentally friendly agriculture, which minimizes chemical fertilizers and pesticides, has spread throughout the area, and Amanatsu and salad onions are the symbolic products of this movement. The Amanatsu features a pleasant acidity and refreshing sweetness, while the salad onions are characterized by low pungency and a tenderness that makes them perfect for eating raw. These blessings from Minamata reflect the story of the land. With every bite, you can feel the journey of a town facing its path toward regeneration.

Nishihara Village Sweet Potatoes

特産品

When freshly dug sweet potatoes are roasted, a sweet aroma rises along with the steam. The fluffy interior is packed with natural sweetness. Nishihara Village spreads across the foot of the Aso caldera rim. The well-draining soil, containing volcanic ash, is ideal for growing sweet potatoes. Despite suffering significant damage during the Kumamoto earthquake, the village has worked vigorously toward agricultural revival. The sweet potatoes grown through this journey are characterized by their fluffy texture and simple sweetness. Their flavor truly shines in roasted potatoes and confectionery. Nishihara Village's sweet potatoes, bearing fruit from the soil of reconstruction. Please enjoy the taste of the village's journey through a warm roasted sweet potato.

Sagara Tea

特産品

When poured from the teapot, the scent of young leaves rises softly. With one sip, a mellow sweetness and richness slowly expand. Sagara Village is a village in Hitoyoshi-Kumamoto known as the 'Tea Village.' The misty environment along the Shiura River, a tributary of the Kuma River, nurtures high-quality tea leaves. The morning mist softens the sunlight, producing a mellow tea with suppressed astringency. Sagara tea is highly regarded within Kumamoto Prefecture; a carefully grown cup offers a deep flavor and rich aroma that accompanies your moments of relaxation. Sagara Tea, nurtured by the mist. Please enjoy a relaxing cup along with its gentle aroma.

Taragi Yari-Ika Overnight Dried Squid

特産品

When lightly grilled, a fragrant aroma of the sea rises, and the intense umami and sweetness of the squid seep out with every chew. It is a dish that pairs perfectly with alcohol. Taragi Town is located in the mountains of the Kuma Basin and is home to many rice shochu and Kuma shochu distilleries. Although it is a mountainous area far from the sea, processed goods like overnight dried squid have been enjoyed as snacks that pair well with shochu. By drying the surface moderately, moisture is removed just enough to concentrate the umami. At roadside stations and specialty shops, you can find flavors unique to the local area. A dried delicacy perfect for snacking, nurtured by the birthplace of Kuma Shochu. One piece of grilled squid and a glass of shochu will make you want to enjoy a night in the mountain village.

Otsu's Karaimo (Sweet Potato)

特産品

When you split open a moistly roasted sweet potato, a sweet aroma spreads along with the steam. The fluffy interior is as sweet as honey. Otsu Town is a famous producer of 'karaimo' (the local name for sweet potatoes in Kyushu). The volcanic ash soil of Aso and the warm climate nurture sweet and fluffy sweet potatoes. They are so well-loved that they became the town's mascot, 'Karaimo-kun,' and the area bustles with the 'Karaimo Festival' every autumn. Not only are they enjoyed as roasted sweet potatoes, but they also serve as ingredients for sweets and sweet potato shochu, making them a proud flavor of Otsu Town. Otsu's sweet potatoes, wrapped in the abundant sweetness of the earth. Please enjoy a fluffy one from autumn through winter.

Nagasu Goldfish and Nori

特産品

The nori grown in the tidal flats of the Ariake Sea is highly aromatic and crispy. With just one bite, the scent of the sea spreads throughout your mouth. Nagasu Town is known as a production area for colorful goldfish, and the town bustles annually with the 'Goldlam Goldfish Scooping Tournament.' At the same time, it utilizes its location facing the Ariake Sea to actively cultivate nori. The large tidal range of the Ariari Sea provides just the right amount of stimulation to the seaweed, producing nori that is rich in aroma and deep in umami. Near Nagasu Port, a highlight is being able to enjoy fresh seafood alongside the nori. Nagasu is a town with two faces: goldfish and nori. Please try the nori, filled with the scent of the sea.

Tsunagi Dekopon & Sweet Spring

特産品

Peels that come off with just a thumb press, and overflowing juice. Both Dekopon and Sweet Spring envelop you in a refreshing sweetness from the very first bite. Tsunagi Town is a place where citrus cultivation thrives, utilizing the warm climate along the Shrouded Sea (Shiranui Sea). A diverse range of citrus fruits, such as the intensely sweet Dekopon and the juicy, refreshing Sweet Spring, grow freely here. As an art town known for the Tsunagi Museum of Art, sweets made with plenty of local citrus are also popular. The peaceful environment, surrounded by sea and mountains, nurtures highly aromatic fruit. Tsunagi's citrus, nurtured by an art town. Please enjoy the refreshing sweetness to your heart's content, whether in confectionery or as fresh fruit.

Amakusa Daio (Free-range Chicken)

ブランド肉

A firm, elastic texture that releases richness and a subtle sweetness with every bite. It is packed with the unique umami found only in high-quality free-range chicken. Amakusa Daio is one of Japan's largest breeds, with males weighing around 7 kilograms. It was popular for Hakata-style mizutaki (hot pot) from the Meiji to Taisho eras but disappeared in the early Showa era due to declining demand. Subsequently, Kumamoto Prefecture worked for many years to restore the breed, successfully reviving it in the early 2000s. Raised slowly over time, the meat achieves a powerful flavor. This revived 'legendary chicken' can be fully savored through its rich flavors in mizutaki, charcoal grilling, sashimi, or tataki.

Amakusa Champon

ご当地グルメ

A mountain of vegetables and seafood so high you can barely see the noodles. As you sip the soup, the umami of the seafood surges forward, yet leaves a clean aftertaste. This is the true taste of Amakusa. It is said that Champon was introduced to Amakusa—which had active maritime exchange with Nagasaki as a key transport hub—and developed uniquely by merging with local abundant ingredients. Some shops combine pork bone or chicken carcass broth with the bones of Amakusa Daio chicken, topping it generously with local seafood like clams, shrimp, and squid. It is sometimes counted as one of Japan's three great champons, alongside Nagasaki and Obama (Nagasaki). A local soul food filled with the blessings of the Amakusa sea. Please enjoy this bowl of abundant happiness.

Amakusa Kuruma Prawn

海鮮

A bouncy elasticity and a deep sweetness that spreads with every bite. Whether salt-grilled or served as sashimi, the thickness and umami of the meat will surely surprise you. It is said that Kuruma prawn aquaculture began in Amakuna over 100 years ago, making it one of the original sites for this practice. The Kuruma prawn is designated as a fish of Kumamoto Prefecture, and its production volume is among the highest in the country. The mineral-rich waters of Amakusa and meticulous management, such as oxygenation, produce high-quality prawns with firm meat. It is said that the meat becomes particularly firm and even more delicious during the colder months. Exquisite Kuruma prawns carefully raised in their place of origin. Once you taste their plump sweetness, it is unforgettable.

Amakusa Seafood Donburi

海鮮

When you lift the lid, glossy slices of fish are packed tightly over the rice. Crunchy Kuruma prawns, chewy white fish, and melting sea urchin—the layering of these colorful treasures is truly like a jewelry box from the sea. Amakusa is a premier fishing ground embraced by three seas: the Ariake Sea, Yatsushiro Sea, and the East China Sea. Seasonal catches from that very day—such as sea bream, flounder, amberjack, squid, and octopus—are served without hesitation. In particular, Amakusa is one of Japan's leading production areas for Kuruma prawns, offering an exceptional, plump sweetness the moment they hit your palate. Add a drop of soy sauce and take a bite. The elasticity of the freshly caught meat and the umami of the sea spread throughout your mouth. This single bowl allows you to experience the luxury unique to this land.

Yumae Pheasant Meat

特産品

When grilled over charcoal until golden brown, the fragrant aroma spreads along with the firm texture and deep umami unique to pheasant meat. In the Hitoyoshi-Kuma region, including Yumae Town, pheasant farming has been practiced since ancient times, and pheasant dishes and hot pots have been enjoyed as local specialties. Pheasant meat is a lean, firm red meat that offers a nutritious flavor that grows more enjoyable with every bite. It is light yet rich, making it an exceptional match for the rice shochu produced in the same Kuma region. When made into a hot pot, the broth from the bones warms you to your very core. A bounty of healthy and nutritious pheasant raised in the mountain village. Please enjoy this hot pot during the cold season.

Minami-Aso Akaushi (Red Beef)

ブランド肉

When you bite into the lean meat cooked rare, the umami of the meat itself overflows. The fat is light, providing a pleasant sensation that makes you feel like you could eat it endlessly. Akaushi raised in Minami-Aso Village is a breed of Japanese beef known as Kuroge Washu (Japanese Brown Cattle). They are grazed in vast grasslands and primarily feed on pasture grass. This breed is resistant to both heat and cold, making it suitable for grazing; the expansive, low-stress environment produces healthy meat quality. Its charm lies in its high lean meat content and moderate fat, allowing you to directly taste the true umami of the meat. When prepared as steak or hamburger patties, its inherent characteristics are further enhanced. Akaushi is like the grasslands of Aso turned into flavor. For lovers of lean meat, it is an irresistible, powerful dish.

Minami-Aso Spring Water Groups

特産品

Clear water gushing forth from the crevices of rocks. When scooped by hand and drunk, it is cool and sweet, soaking into your very being. In Minami-Aso Village, numerous water sources are scattered, including the Shirakawa Spring, which has been selected as one of Japan's '100 Best Waters,' earning the area the name 'Village where water is born.' Rain and snow that fall on the Aso mountains slowly permeate through the earth over many years, returning to life as pure spring water. Tofu and somen noodles made with this water are exceptional, and there is a constant stream of people visiting from afar specifically to collect it. The water of life, nurtured by Aso over long periods. One sip will surely reveal the reason for its deliciousness.

Nankan Age (Fried Tofu)

特産品

When it absorbs simmering liquid, the umami bursts out juicily. Its dry, crispy appearance resembles a fried rice cracker. However, once in your mouth, it becomes soft and breaks apart easily; the melting texture of the parts that have absorbed the dashi is irresistible. This is a specialty fried tofu passed down in Nankan Town, Kumamoto Prefecture, notable for its large size, about twenty centimeters square. The traditional method involves thinly slicing tofu, removing moisture using a weight of approximately one ton, and frying it twice. Because of the low moisture content, it can be stored at room temperature for two to three months, and it possesses an excellent ability to absorb liquids. Whether added to rolled sushi, simmered dishes, or miso soup, it quickly transforms flavors into a feast. It is a dish packed with Kumamoto's wisdom that enriches any dining table just by having one bag on hand.

Nankan Somen

特産品

Despite the surprisingly thin noodles, they have a firm chewiness when boiled. The smooth texture makes you forget the summer heat. Nankan Somen is hand-stretched somen passed down in Nankan Town, Kumaminamoto Prefecture. It is said that the production method was brought from Shodoshima over 300 years ago, and it is even told that it was presented to the Shogunate as a specialty of Higo during the Edo period. The tradition of hand-stretching without using any machinery—using only flour, salt, and water—is still carefully preserved by the town's noodle factories today. The 'magari somen' (curved somen) born in the late Edo period is also a characteristic feature. A phantom noodle of Higo, created through the craftsmanship of artisans. Every smooth bite breathes with long history and painstaking effort.

Oguni Jersey Milk

特産品

Upon taking a sip, a thick, richコク (body) and natural sweetness spread across your palate. With a milk fat content of approximately five percent, the fat globules are larger than those in Holstein milk, making the milk itself feel like a decadent treat. Jersey cattle were introduced to the Oguni region of Aso during the 1950s, and over about seventy years, it has grown into a major production area alongside Okayama and Hokkaido. The milk from cows grazing on high-altitude plateau pastures contains beta-carotene, giving it a slight yellowish tint, which is why it is sometimes called 'Golden Milk.' When enjoyed chilled as is, it leaves a clear sweetness even in the aftertaste. When made into pudding or ice cream, its richness becomes even more pronounced. Please try a glass that feels like tasting the very air of the Aso highlands.

Banpeiyu (Pomelo)

特産品

A large, round, golden orb that requires both hands to hold. When you peel the thick skin, an intoxicatingly fresh citrus scent spreads throughout the room. While Banpeiyu belongs to the pomelo family, it is one of the largest citrus fruits in the world. It is not uncommon to find specimens exceeding 20cm in diameter; indeed, it has even been recognized by Guinness World Records as the heaviest pomelo. Approximately 90% of Japan's total production is grown here in the Yatsushiro region. The large, plump segments offer a refined sweetness and a balanced acidity. With every bite, the juice bursts on your palate. The fragrant peel can also be candied, allowing you to enjoy the entire fruit as a winter treasure.

Yatsushiro Tomatoes

特産品

When you bite into a deeply ripe, bright red tomato, sweet juice—so much so that you might mistake it for fruit—bursts from the flesh. This is followed by a sharp, tightening acidity that lingers on the palate. Yatsushiro is an undisputed major producer, boasting the highest tomato production volume per municipality in Japan. In particular, the 'Salt Tomatoes,' grown in soil enriched with salt from reclaimed lands, may not grow as large, but their umami is highly concentrated. Their sugar content reaches 8–10 degrees—nearly double that of a regular tomato, achieving a sweetness comparable to fruit. Chilled well and eaten whole, each juicy, taut-skinned fruit is packed with the bounties of the sea and the sun.

Yatsushiro Ginger

特産品

A fresh, clear aroma rises the moment it is grated. Yatsushito's ginger has a beautiful luster, and when tasted, its spiciness is mild, leaving a gentle aftertaste. Kumamoto Prefecture is one of the largest ginger-producing regions in Japan, second only to Kochi, with the Yatsushiro area accounting for approximately forty percent of that production. A key strength is the ability to ship high-quality ginger year-round by growing it in mountain valleys and storing it in caves dug into tuff geological layers. Its excellent flavor and neat appearance, free from bruising, have earned it registration as a Geographical Indication. As a condiment, it sharpens the flavors of a dish; when grated and dissolved in hot water, it warms you to the core. Because it is not overly spicy, it acts as a reliable partner for skilled cooks, complementing the ingredients perfectly.

Misato Stone Bridges & Countryside Cuisine

特産品

Simple countryside cuisine enjoyed while listening to the murmuring of the Midori River. Local vegetables and mountain delicacies soak into your body with their gentle flavors. Misato Town is known as 'Japan's number one stone bridge town,' where many stone bridges remain. Its charm lies in the ability to enjoy local specialties and traditional countryside dishes made with agricultural products grown in the nature-rich environment along the Midori River. The simple flavors, utilizing freshly harvested vegetables and wild plants, are somewhat nostalgic and warm your very heart. It is a taste of home that you'll want to experience alongside a tour of the stone bridges. Misato's countryside cuisine, nurtured by the town of stone bridges. Please enjoy this simple feast along with the peaceful scenery.

Hikawa Pears & Strawberries

特産品

Pears with juice that drips when bitten, and strawberries that have ripened in a glossy red. In the fields of Hikawa Town, sweet fruits come into being one after another with every season. Hikawa Town is a fruit town located in a corner of the Yatsushiro Plain. Cultivation of pears and strawberries is flourishing, and agriculture is conducted expansively by utilizing the abundant water resources provided by the Hikawa Dam. The pears feature a crunchy texture and juicy sweetness, while the strawberries are characterized by intense sweetness and refreshing acidity. During the peak season, farms and direct sales offices bustle with people seeking freshly picked fruit. Hikawa's fruits, brought to fruition by the blessings of water. Please taste the sweetness that changes with every season.

Reihoku Seafood

海鮮

Octopus that has just been landed becomes plump and bouncy when boiled. The squid is so fresh it is almost translucent, releasing a sweetness with every bite. Reihoku Town is located in western Amakusa, facing the East China Sea. In the rich fishing grounds facing the open sea, various fresh seafood, including octopus and squid, are landed one after another. There are dining places where you can taste fish delivered directly from the fishing port, allowing you to fully enjoy the texture and umami that only freshly caught seafood can provide. The area is also known as a famous spot for watching the sunset over the sea, making the seafood even more exceptional when enjoyed alongside the breathtaking view. Reihoku seafood brings the blessings of the East China Sea. Please enjoy its extraordinary freshness along with the beautiful evening scenery.

Nagomi Strawberries

特産品

Gently pick a single, glossy red strawberry. When bitten, an intense sweetness and refreshing acidity spread throughout your mouth. Nagomi Town is a strawberry production area located in the Tamana District. They focus on cultivating the Kumamoto original variety 'Yubeni,' carefully growing large, intensely sweet strawberries. Yubeni is a variety characterized by its rich sweetness and beautiful crimson color. The town is also known for the historic Hananoka Sake Brewery, making it a peaceful and warm land where both agricultural and sake cultures live on. Nagomi's strawberries, nurtured in the fields of home. Please feel the sweet and sour happiness with a single, bright red berry.

Aso Milk Ranch Sweets

洋菓子

The rich aroma of milk melts smoothly in your mouth along with a dense creamy texture. It is a luxurious taste where the gentle sweetness of fresh milk spreads softly. Aso Milk Ranch is a tourist ranch sprawling across a highland at an altitude of about 450 meters. They raise several breeds of dairy cows, such as Holstein and Jersey, and process the raw milk into bottled milk, cheese, soft serve ice cream, and more in the ranch's on-site factory. In particular, the pudding and cheesecake offer a unique flavor that vividly captures the taste of freshly milked milk. Tasting them amidst the magnificent scenery of Aso makes the deliciousness even more special. These are rich milk sweets that encapsulate the blessings of the highlands. Please enjoy them during your break while sightseeing in Aso.

Ashikita Dekopon Jelly

洋菓子

When you scoop it with a spoon, large pieces of Dekopon pulp emerge from the bouncy jelly. A refreshing sweet and sour flavor bursts in your mouth. 'Dekopon' is a name reserved only for those Shiranui citrus fruits that meet specific sugar content standards through the crossbreeding of Kiyomi and Ponkan. Ashikita Town is blessed with a warm climate ideal for citrus production, and this luxurious jelly is made using whole locally grown Dekoppon. The texture with chunky pulp and the rich sweetness and freshness unique to Dekopon have earned it a great reputation, making it well-known across the country as a souvenir. A jelly that captures the essence of Dekopon, which has soaked up plenty of sunlight. Please enjoy its refreshing sweet and sour taste.

Dekopon Jelly (Uki)

洋菓子

With a single bite, juice flows from the bouncy jelly, and the rich sweetness and refreshing aroma of Dekopon spread throughout your mouth. Shiranui Town in Uki City is the birthplace of Dekopon. This region was the first to widely promote Shiranui, which had previously been passed over for variety registration due to its bumpy appearance and strong acidity immediately after harvest. Only Shiranui that meets certain standards through light sensor inspections are called 'Dekopon,' a name derived from the way the area around the stem bulges upward. This jelly, made with fruit from this birthplace, features a juice-rich flavor. A product that condenses the charm of Dekopont grown in its place of origin. Please enjoy the full experience of its refreshing sweetness.

Shichijo Melon Sweets

洋菓子

With a single spoonful, a melting sweetness spreads along with a rich aroma. You can fully enjoy the intense flavor of fully ripened melon. Shichijo Town in Kikuchi City is a famous melon-producing area, where producers are dedicated to creating high-quality soil. They take pride in their commitment to quality, as only melons that meet certain standards via light-sensor sugar content testing are shipped. The town's symbol, the 'Shichijo Melon Dome' roadside station, is recognizable by its melon-shaped roof. Here, you can taste a variety of luxurious melon sweets, including jellies, parfaits, and soft-serve ice cream. Sweets that allow you to fully savor the sweet and fragrant Shichijo melon. Please stop by during your sightseeing break.

Renkon Mochi (Tamana)

和菓子

As you bite into the chewy dough, a subtle sweetness gently spreads through your mouth. The gentle flavor unique to lotus root unfolds slowly. Kumamoto is known as one of the top lotus root producing regions in Japan, with cultivation taking place in various areas including the Tamana region. Renkon Mochi is a Japanese sweet made by making the most of that lotus root. Its uniquely chewy texture is gentle, and it has been beloved locally as an accompaniment to tea. The combination of the smoothness from the grated lotus root and its natural stickiness results in a simple yet profound flavor. A chewy Japanese sweet nurtured by Kumamoto's lotus roots. It makes you want to take a relaxing break along with a cup of warm tea.

Ikinari Dango

和菓子

When you break open a steaming hot dumpling, the fluffy sweet potato and smooth red bean paste peek out. The natural sweetness of the potato seeps into the slightly salty, chewy dough, bringing a smile to your face with just one bite. A traditional local confection passed down since ancient times in Kumamoto, made by wrapping sliced sweet potatoes and bean paste in wheat flour dough and steaming it. In the Kumamoto dialect, 'ikinari' means 'easily.' Its simplicity—being able to quickly prepare it for unexpected guests—is the reason it has been loved for a long time. There is also a wide variety of unique versions using ingredients like brown sugar, mugwort, or purple sweet potato in the dough. Taking a bite while it is still warm brings back nostalgic snack times.

Homare no Jindaiko

和菓子

When sliced smoothly with the included small knife, the glossy red bean paste reveals a stretchy, white gyuhi inside. This beautiful cross-section is the true essence of Homare no Jolidako. The smooth bean paste and soft gyuhi unite, allowing an elegant sweetness to melt on your tongue. A creative confection crafted by Kumamoto's Koubai, featuring premium Hokkaido Dainagon red beans set in agar and wrapped in gyuhi. It is made using only seven natural ingredients, such as sugar and rice flour, and is characterized by a 'paper can' canning method that preserves its freshness for a long time. Enjoying the changing appearance of the cross-section with every slice is one of the joys. Please enjoy this pride of Kumamoto as an accompaniment to tea or as a gift.

Mushagaeshi

和菓子

With one bite, the buttery pie pastry crumbles lightly and crisply. Behind it appears a smooth red bean paste with a subtle hint of pale purple. The fusion of Japanese and Western elements leaves a refined, understated sweetness in its wake. A masterpiece created by Kumamoto's Koubai, boasting an ultra-thin pie pastry made of one hundred layers folded with fresh butter. The red bean paste, prepared by peeling and kneading, has a smooth melt-in-the-mouth texture and an elegant taste. The name is derived from the beautiful 'fan-shaped' slope of the stone walls of Kumamoto Castle, known as 'Mushagaeshi.' The contrast between the crispy layers and the melting bean paste is delightful, making it irresistibly delicious. It is a fine fusion treat to enjoy while imagining Kumamoto Castle.

Chousen Ame (Korean Candy)

和菓子

When picked up with your fingers, it is moist and chewy. Upon entering the mouth, an elegant sweetness slowly spreads, accompanied by the soft mouthfeel of potato starch, leaving a long-lasting aftertaste. It is a Japanese sweet with a pleasant, gentle texture similar to gyuhi. As a traditional confection passed down in Kumamoto for over 400 years, glutinous rice, starch syrup, and sugar are kneaded together, cut into rectangles, and coated with potato starch. The long-established Sonodaya has continued to produce it since the Azuchi-Momoyama period; because it is nutritious and has a long shelf life, it is said that Kato Kiyomasa carried it as military rations. When enjoyed with tea, its simple sweetness provides a moment of relaxation. It is a unique Kumamoto confection that allows you to taste a long history in every bite.

Brown Sugar Donut Sticks

洋菓子

Crispy and fragrant on the outside, yet moist on the inside. As you chew, the gentle sweetness of Okinawa brown sugar seeps out, making it easy to reach for one stick after another. This is a staple souvenir snack that Fujibambi in Kumamoto has been producing since 1987, using Okinawa brown sugar and domestic wheat. Great care is also taken with the frying oil, resulting in a characteristic lack of greasiness that is unexpected for a fried snack. It won the Honorary President's Award at the National Confectionery Expo. Since they are individually wrapped, you can easily enjoy one anytime. They pair well with both coffee and tea, and the simple, addictive sweetness is irresistible. It is a flavor that has been long cherished as a standard Kumamoto souvenir.

Fuga-maki

和菓子

The moment the crisp seaweed breaks, the aroma of the sea wafts through. This is followed by the crunch of the beans and the integrated flavors of soy sauce or wasable spreading across the palate. Fuga-maki is a confection where seasoned beans are hand-rolled one by one in premium seaweed from the Ariake Sea. It was originally created by a seaweed merchant who was deeply committed to the quality of their seaweed. The Ariake Sea is one of Japan's leading seaweed production areas; the seaweed, which absorbs nutrients during high tide and basks in the sun during low tide due to the massive tidal range, possesses excellent aroma and melt-in-the-mouth quality. Rolling small, round beans in thin seaweed is an extremely difficult task, showcasing the skill unique to hand-rolling. A seaweed confection born from the dedication of a seaweed merchant. Once you pick up one, you won't be able to stop.

Kaseita

和菓子

When you break the monaka shell, you find a thick, amber-colored preserve. With one bite, the gentle acidity and sweetness of the fruit melt elegantly in your mouth. Kaseita is a traditional Kumamoto sweet of Nanban (Western) origin, consisting of quince preserves sandwiched between wafers. Its name is said to derive from a Portuguese phrase meaning 'a box of marmalade.' Since around the 17th century, it has been loved by the Hosokawa lords of the Kumamoto Clan, and from the Shotoku era, it was even included as an offering to the Shogunate. Although production once ceased during the Meiji era, it was revived after the war and continues to this day. A historic item said to have been loved by tea masters. Please enjoy the elegant taste of Higo (Kumamoto) alongside your tea.

Kuri Chisato

洋菓子

The moist baked dough is packed with concentrated chestnut flavor. With one bite, an elegant sweetness and the aroma of Japanese chestnuts gently spread through your mouth. Kuri Chisato is a baked Mont Blanc produced by Fukuya, a confectionery maker in Kumamoto. Created at the end of 2017, it won a gold medal at the following year's specialty product contest and achieved the Grand Prix (1st place nationwide) in the 2018 'Japan National Local Snack Ranking.' Its popularity stems from its moist texture and generous use of chestnuts, making it widely loved as a new staple Kumamoto souvenir. A treat that allows you to fully savor the deliciousness of chestnuts, as evidenced by its awards. It is a flavor that will please whether served with tea or given as a gift.

Dinosaur Cookies

洋菓子

A crunchy texture accompanied by a light aroma of butter and a gentle sweetness. The dinosaur-shaped cookies are fun just to look at. Mifune-machi is one of Japan's leading production areas for dinosaur fossils. The Mifune Group, which spreads across the town, is a geological formation from the late Cretaceous period about 90 million years ago and is known for producing the most diverse dinosaur fossils in the country. In 1979, Japan's first carnivorous dinosaur fossil (later named Mifuneryu) was discovered, leading to the creation of the Mifune-machi Dinosaur Museum. These dinosaur-themed cookies are a popular souvenir at the museum shop. Fun dinosaur cookies that embody ancient romance. How about picking some up as a souvenir to commemorate your visit to Mifune-machi?

Arao Pear Sweets

洋菓子

When you take a juicy bite, a crunchy texture accompanies an overflow of fruit juice and a gentle sweetness that spreads throughout your mouth. Araoi City is a famous production area boasting over a hundred years of history in pear cultivation. In particular, the large-sized Nintaka pears are known as 'Arao Jumbo Pears,' characterized by their impressive size and mellow sweetness with low acidity. In autumn, roadside stands line the streets within the city, and pears are beloved by citizens as a symbol of Arao. Sweets such as jelly and pie that make use of these pears have become popular limited-time products for the autumn season. Sweets that preserve the freshness nurtured by the home of jumbo pears. Please enjoy the flavors of autumn through these confections.

Takamori Dengaku Miso Senbei

和菓子

When you take a crunchy bite, the fragrant aroma of miso fills your mouth. The flavor of the dengaku miso, a perfect blend of sweetness and saltiness, leaves a lingering deliciousness. Takamori Dengaku is a traditional hospitality dish passed down since ancient times in Aso, Takamron. Mountain delicacies, such as 'Tsurunoko' potatoes harvested from the foothills of Mt. Nekodake, are coated with special dengaku miso and slowly grilled over charcoal. Although it once faced the threat of disappearing, it has been preserved and passed down by people dedicated to its conservation. This rice cracker brings out that very flavor of the miso. The fragrant aroma of the miso directly conveys the taste of the local region. A miso-scented rice cracker reminiscent of Aso's local cuisine. Please be sure to try it when you visit Takamori.

Yamae Chestnut Manju

和菓子

When you break open the fluffy dough, the aroma of chestnut wafts out. The natural sweetness of the tender chestnuts spreads luxuriously throughout your mouth. Yamae Village is a renowned chestnut village blessed with fertile red soil and the significant temperature fluctuations characteristic of a basin. The 'Yamae Chestnuts' grown here are large, boasting deep sweetness and rich flavor; in 1977, they were even presented to Emperor Showa. This chestnut manju, made with plenty of these large chestnuts, is a masterpiece that allows you to truly experience the original deliciousness of the chestnut. During the Autumn Chestnut Festival, a variety of different chestnut sweets are on display. A luxurious manju made entirely of chestnuts, nurtured in the village of imperial offerings. Please enjoy the bounty of autumn to your heart's content.

Yamaga Yokan

和菓子

Moist and soft, a single bite allows an elegant sweetness to slowly spread. Despite being called yokan, it has a gentle mouthfeel reminiscent of mochi. Yamaga Yokan is a famous sweet that has been enjoyed by the people of Yamaga since the beginning of the Meiji era. Because it uses rice flour instead of glutinous rice, it remains soft even after time has passed. It is said to have originated as a rolled yokan, where smooth bean paste was wrapped in dough made by steaming and spreading thin rice flour. The bean paste, with its subtle hint of saltiness, creates a simple flavor that never grows old. It has long been loved by those visiting the Yamamen hot spring resorts. A local sweet with gentle sweetness passed down in this hot spring town. Please enjoy the atmosphere of Yamaga along with your tea.

Tsujunkyo Senbei (Rice Crackers)

和菓子

A simple sweetness and savory aroma spread with a crispy texture. One bite brings a nostalgic taste that gently relaxes the heart. Tsujunkyo Senbei are rice crackers inspired by Tsujunkyo Bridge, the symbol of Yamato Town. Tsujunkyo is a stone aqueduct bridge built in 1854 (Kaei 7) to transport water to the water-scarce Shiraito Plateau. Known for its magnificent water discharge, it was designated as a National Treasure in 2023. These crackers, which embody that local pride, can be found at roadside stations and are perfect as a souvenir of your trip. These simple and savory rice crackers evoke the image of the National Treasure bridge. Please pick some up as a memento of your visit to Yamato Town.

Amakusa Shiro Senbei (Rice Crackers)

和菓子

A light, crispy texture with a fragrant, simple sweetness. One bite brings the nostalgic deliciousness of rice crackers. Amakusa Shiro Senbei are rice crackers named after Amakusa Shiro, the symbol of Kamiamakusa City. Amakusa Shiro was a young leader who led the Shimabara-Amakusa Rebellion in the early Edo period, and Kamiamakusa City is considered his birthplace. He is said to have led over 30,000 people at only about sixteen years old. These crackers, bearing his name, include varieties using Amakusa salt and seafood, making them a popular souvenir for visitors to Amakusa. A fragrant rice cracker that commemorates the youth who left his mark on history. Please try some as a memento of your visit to Amakusa.

Hitoyoshi Shochu Cake

和菓子

With one bite, the rich aroma of shochu rises softly, blending with the gentle sweetness of the moist cake. It is a flavor crafted for adults. Hitoyoshi-Kumamoto is the home of Kuma Shochu, a rice shochu made solely from rice. The tradition of shochu brewing, said to have begun in the late Muromachi period, has accumulated over 500 years of history, supported by the high-quality water and abundant rice of the Kuma Basin. This shochu cake incorporates plenty of that Kuma Shochu into its dough. Some products are collaborations between breweries and confectioneries, allowing you to easily enjoy the rich aroma of shochu through a sweet treat. A fragrant adult cake unique to Hitoyoshi, a place of shochu. An item you'll want to savor slowly with coffee or tea.

Karaimo Manju (Sweet Potato Bun)

和菓子

When you split the soft dough, the gentle, sweet aroma of sweet potato wafts out. A fluffy, natural sweetness spreads throughout your mouth. Otsu Town, located at the foot of Mt. Aso, is a major production area for 'karaimo' sweet potatoes. The fertile volcanic soil brought by the great eruption of Mt. Aso produces sweet and delicious sweet potatoes. Its cultivation volume is among the highest in Kumamoto Prefecture. Karaimo Manju is a simple steamed bun that utilizes this natural sweetness and is well-loved as a product named after the town's mascot, 'Karaimo-kun.' A sweet potato-filled bun nurtured by volcanic soil. It is a flavor that makes you want to take a relaxing break with a cup of tea.

Amakusa Salt Caramel

和菓子

As soon as you put one in your mouth, a subtle saltiness arrives along with the richness of milk. The salt enhances the sweetness, creating an addictive deliciousness that lingers. Amakusa is a place blessed with sun and wind for salt production. The natural salt, created by slowly crystallizing clear seawater through sun-drying or wood-fire boiling, is characterized by its irregular shapes, high mineral content from the sea, and a subtle sweetness and umami. The caramel made with this salt achieves an exquisite balance where the savory saltiness melts into the sweetness. It is a confection of the sea's bounty that you can find at roadside stations and souvenir shops in Amakusa. A lingering caramel with a kick of salt nurtured by the Amakusa sea. Please enjoy the pleasant aftertaste of sweetness and saltiness.

Jersey Milk Pudding and Soft Serve Ice Cream

洋菓子

Rich yet refreshing in aftertaste. The thick richness and natural sweetness unique to Jersey milk spread throughout your mouth. The Aso Oguni region is one of the rare places in Japan that produces Jersey cattle. Since Jersey cows were introduced from overseas in the 1950s, the community has worked together to continue the tradition of milk production. Known as "Golden Milk," this high-fat, rich Jersey milk is sourced from cows that graze on highland pastures. Around Kurokawa Onsen in Minamioguni, pudding and soft serve made from this milk are beloved treats for visitors exploring the hot springs. These sweets are packed with the blessings of the highlands. Please enjoy them during your breaks between hot spring visits.

Banpeiyu Sweets

和菓子

A refreshing citrus aroma rises, and with one bite, an elegant sweetness and a gentle bitterness spread softly. You can enjoy the bounty of this large fruit through these sweets. Banpeiyu is a relative of the pomelo, said to be among the largest in the world; some fruits can exceed 25 cm in diameter and 2 kg in weight. Cultivation began in Yatsushiro City around 1930, and Kumamoto Prefecture now accounts for almost all the harvest. Known as a giant fruit recognized by the Guinness World Records, various sweets such as jelly, marmalade, and candied peel are made using its flesh and thick peel. A product that captures the refreshing aroma of the giant citrus that Yatsushiro is proud of. It is an elegant flavor that is also appreciated as a winter gift.

Hakutake (Takahashi Shuzo)

焼酎

When poured into a glass, the soft aroma of high-quality rice rises gently. On the palate, it is mellow and glides smoothly down the throat with a light touch. Its clear, light flavor provides a pleasant experience that never becomes tiring. This authentic rice shochu is produced by Takahashi Shuzo, which has been brewing sake in Hitoyoshi Kuma, at the southern tip of Kumamoto, since 1900. It is a staple Kuma Shochu representing the region, finished to be easy to drink while highlighting the natural umami of the rice. The mellow sweetness of the rice harmonizes with a refreshing aroma. Whether enjoyed on the rocks, with water, or with hot water, it pairs well with any cuisine. Please try this masterpiece from Hitoyoshi Kuma that fits perfectly into your daily glass.

Hakutake KAORU (Takahashi Shuzo)

焼酎

When poured into a glass, a fruity and gorgeous ginjo aroma gently wafts up. With a single sip, a clean aftertaste and the gentle sweetness of rice spread across the palate. Hakutake KAORU is a new generation of rice shochu crafted by Takahashi Shuzo, known for 'Hakutake.' It is a product of 'aroma-focused' sake brewing, where every step—from rice selection to fermentation, distillation, and blending—was dedicated to pursuing the perfect scent. Created with the desire to make shochu accessible even to those who previously had little familiarity with it, its gorgeous ginjo aroma and crisp drinking experience have made it popular among younger generations and those unaccustomed to strong spirits. A new form of rice shochu that has mastered aroma. Please enjoy its light ginjo fragrance by mixing it with soda or serving it on the rocks.

Aso Beer

ビール

As you tilt the glass, you experience a clean and clear finish. The flavor spreads without any impurities, a characteristic unique to beer brewed with pure spring water. Aso is known as the 'village where water is born,' blessed with spring water selected as one of Japan's top 100 water sources, including the Shirakawa Spring. Craft beer is produced here, utilizing this pure water, which is a gift from the volcano. The region is rare even in Japan for providing both soft and hard water, making it an ideal environment for brewing beer. Some beers were even created as symbols of reconstruction following the 2016 Kumamoto earthquake. A refreshing glass nurtured by the waters of Aso. It is a popular souvenir beer that you'll want to savor while gazing at the majestic scenery.

Kikuchi Local Sake

日本酒

With a single sip, the umami of the rice expands softly, leaving a clean aftertaste that quietly complements your meal. Kikuchi is a rice-producing region blessed with the clear Kikuchi River and its underground waters. The Kikuchi River basin has long been known as a producer of high-quality rice, and this rice, combined with pure water, supports the elegant flavor of this local sake. At banquets in the famous Kikuchi Onsen, known for its smooth waters, this local sake is well-loved and enjoyed alongside regional ingredients. Its charm lies in its gentle, easy-drinking flavor nurtured by rich nature. An elegant cup raised by a village of clear streams. This is an ideal food-pairing sake for those who wish to experience the full essence of Kikuchi's culinary culture along with local cuisine.

Kuma Shochu (Distilleries of Kuma Village)

焼酎

Beneath its clear aroma lies the gentle sweetness of rice. The simple, unpretentious taste settles slowly into the body without ever becoming tiresome. Kuma Village is a nature-rich hamlet along the Kuma River and is one of the production areas for Kuma Shochu. Kuma Shochu is an authentic shochu that can only bear this name if it is made using only rice as an ingredient and brewed, distilled, and bottled using the groundwater of the Hitoyoshi-Kuma region. With a history of approximately 500 years, it is one of the few brands in Japan whose geographical indication has been recognized by the World Trade Organization. During the heavy rains of 2020, distilleries in the Kuma River basin suffered significant damage, but some distilleries have achieved a revival in their determination to protect tradition. A resilient cup passed down through disaster. It is a local shochu you will want to savor alongside the story of the Kuma River.

Kuma Shochu (Distilleries in Nishiki Town)

焼酎

With a single sip, the mellow sweetness unique to rice spreads across the palate, followed by a clean aftertaste. There is also the pleasure of comparing different personalities across various breweries. Nishiki Town is a town in the Kuma Basin known as a village of fruit and master swordsmen. Distilleries for Kuma Shochu are scattered here as well, continuing the tradition of making rice shochu using only rice as an ingredient. The significant temperature fluctuations of the Kuma Basin and the high-quality soft water from the Kuma River system enhance the mellow sweetness of the rice. Kuma Shochu has a history of over 500 years and is the only production area in Japan for rice shochu protected by a Geographical Indication (GI). Experience the mellow rice shochu nurtured by the climate of the Kuma Basin. Please try comparing the different flavors of each brewery.

Kouro (Kumamoto Prefectural Brewing Research Institute)

日本酒

A refined cup with a gorgeous, rising ginjo aroma and an elegant, soft taste that goes down smoothly. The Kumamoto Prefectural Brewing Research Institute, which brews Kouro, was established in 1909 with the aim of improving the quality of sake in Kumamoto. In 1952, the 'Kumamoto Yeast,' isolated and cultured by the first chief engineer, Kinichi Nobashiro, was later distributed nationwide as the Japan Brewing Association's 'Kyokai No. 9 yeast,' supporting the expansion of ginjo sake production. Kouro is brewed by the same institute that produced this yeast, which is still used in breweries across Japan today. A source of fine sake that has supported the history of ginjo sake from behind the scenes. The pride of Kumamoto's sake brewing lives within every single drop.

Zuiyo (Zuiyo Co., Ltd.)

日本酒

A clean mouthfeel with a rich rice body and an elegant finish. This is a refined local sake that complements the dining tables of Kumamoto. Zuiyo is a long-established brewery in Kumamoto City, founded in 1867 (Keio 3). It is known as the brewery that took on the challenge of creating the first sake in Kumamoto and is also the birthplace of the Kumamoto Prefectural Sake Brewing Research Institute, established in 1909. In addition to working on sake production using 'Hananishiki,' an original sake rice from Kumamoto Prefecture, they continue to pass down 'Akazake' (red sake), a Hai-mochishake that was loved as the official sake of the Higo-Hosokawa clan. Akazake is an essential drink for New Year celebrations and Otoso in Kumamoto. A brewery that carries the roots of Kumamoto's sake culture. Please experience the depth of history in a single cup.

Bishonen (Bishonen Shuzo)

日本酒

A standard Kumamoto brand with a wide range of flavors, from refreshing dry to mellow Junmai. With one sip, the deliciousness of the rice spreads comfortably through your palate. The roots of Bishonen go back to the Edo period, said to have begun with sake brewing in an area associated with the Hosokawa clan in 1752 (Horeki 2). The brand name is said to be inspired by a passage from the Chinese poet Du Fu's 'Song of the Eight Immortals.' Currently based in Kikuchi City, it is also known for continuing its brewing operations by utilizing a former elementary school building as its brewery. A local sake boasting one of the highest levels of recognition in Kumamoto. If you see its name in an Izakaya, please be sure to try a glass.

Kumamoto Craft Beer

ビール

When poured into a glass, you see bursting bubbles and a rich aroma. The unique flavors utilizing local ingredients make you feel the new drinking culture of Kumotaku. Craft beer refers to a variety of beers produced by small-scale breweries with their own unique commitments. In breweries within Kumamoto City, there is a growing trend of brewing beer using Aso spring water and local agricultural products. The charm lies in being able to enjoy the individuality of each brewer, ranging from fruity styles to those with a pronounced bitterness, depending on the malt and hop blends and production methods. A new addition to the traditional local drinks of Kumamoto. Please find your favorite bottle to match your mood or your meal.

Itsuki Shochu

焼酎

The aroma of rice rises from the glass. The soft, mellow flavor, nurtured by clear, flowing streams, relaxes your soul. Itsuki Village is a deep mountain hamlet known nationwide for the 'Itsuki Lullaby.' Blessed by the flow of the Kawabe River, one of Japan's most renowned clear streams, it sits within the Kuma Shochu production region. Kuma Shochu is an authentic shochu with an approximately 500-year history; only spirits made solely from rice and brewed using the groundwater of the Hitoyoshi-Kuma region are permitted to use this protected designation of origin. This pure water supports the rustic taste of the rice shochu. A clear glass nurtured by the village of lullabies. A gentle local shochu that seems to reflect the memories of the mountains and the water.

Reizan (Yamamura Shuzo)

日本酒

When you tilt the glass, you experience a clear taste reminiscent of pure brewing water. The soft mouthfeel reflects the nature of Aso. Yamamura Shuzo, the brewer of Reizan, was founded in 1762 (Horeki 12). It is recorded as the oldest operating sake brewery in Kumamoto Prefecture. Located in Takamori Town at an altitude of about 550 meters on the southern side of Mt. Nekoko, it enjoys an environment ideal for sake brewing, with extreme cold in winter and refreshing coolness in summer. The name 'Reizan' is said to derive from the fact that Mount Aso, which has been a site of worship since ancient times, was called the 'Sacred Mountain.' Brewed by Aso's brewers using Aso's water and rice. Please enjoy this authentic local sake of Aso.

Kuma Shochu (Yamae Village)

焼酎

A single sip reveals the rich sweetness of rice. A simple, never-tiring flavor spreads, born from the clear waters of the mountain village. Yamae Village is a small village in the Kuma region known as the 'Chestnut Village.' The temperature fluctuations characteristic of the basin produce sweet and fragrant 'Yamae Chestnuts.' In 1977, they were presented to Emperor Showa, bringing national recognition to their name. Kuma Shochu is also produced in this area, including a chestnut-flavored shochu made with chestnuts. Kuma Shochu is an authentic shochu with approximately 500 years of history, made using only rice as the raw material and brewed, distilled, and bottled using the groundwater of the Hitoyoshi-Kuma region. A village in autumn where chestnuts and shochu meet. Please enjoy the sweetness of the chestnuts along with a glass of shochu.

Chiyono-sono (Chiyono-sono Sake Brewery)

日本酒

With a single sip, the umami of the rice expands softly on the palate, leaving a quiet, clean aftertaste. This cup shines with a dedication to rice, a hallmark of a brewery that began as a rice wholesaler. Founded in 1896, Chiyoi-sono Sake Brewery is the oldest brewery in Yamaga City. The founder, who operated a rice business, established the brewery in the Somon district, which flourished as a collection point for rice near the Kikuchi River. Known for an intense commitment to rice, the brewery is also famous for pioneering Junmai sake production ahead of breweries nationwide during the era when ordinary sake (futsu-shu) was at its peak in 1968. A long-established Yamaga brewery that has remained relentlessly dedicated to rice. A traditional beautiful sake passed down for over a century in the land of decorated kofun (ancient tombs).

Tsujun (Tsujun Shuzo)

日本酒

A rich aroma and a deep flavor. This is a substantial local sake nurtured by the pure waters of the mountain valleys. Tsujuna Shuzo was founded in 1770 (Meiwa 7) and is located in Yamato Town, surrounded by the Kyushu Mountains and the southern outer rim of Aso, an area rich in groundwater. The brewery name is the same as the 'Tsujun Bridge,' a stone arch aqueduct that is a National Important Cultural Property. They still use the 'Kansei Storehouse,' which dates back to 1789 (Kansei 4), and are dedicated to brewing sake using sake rice grown locally in Yamato Town. History also tells of Saigo Takamori staying here during the Meiji era. A drink from a historic brewery that shares its name with a famous bridge. This is a masterpiece you will want to savor slowly, born from a brewery with deep roots.

Local Sake of Aoyama Village

日本酒

With just one sip, you experience a soft and clear flavor. It has a crisp and gentle mouthfeel, unique to a village blessed with high-quality water. Aoyama Village is a small village located northeast of Aso, known above all for the excellence of its water. The Ikeyama Spring within the village was selected by the Ministry of the Environment as one of Japan's 100 Best Waters. Pure water from the Kuju Mountain Range flows abundantly at a nearly constant temperature throughout the year. This clear water supports the local blessings, including rice cultivation. It is a sacred village of water, with legends even suggesting it served as the divine bathwater for the gods. A clear taste nurtured by a village of famous waters. This is a drink to be enjoyed slowly while reflecting on the purity of the spring.

Sengetsu (Sengetsu Shuzo)

焼酎

As you tilt your glass, a rich aroma rises softly. With one sip, the umami of the rice spreads with a mellow mouthfeel, leaving a pleasant, clear aftertaste. It is a bottle that has been loved locally for a long time and never grows tiring. This is the flagship brand of Sengetsu Shuzo, which has dedicated itself solely to Kuma Shochu in Hitoyoshi, Kumamoto, since 1903. It is brewed using the pure waters of the Kuma River and carefully selected rice, utilizing the techniques of master brewers (Toji) passed down through six generations. The name was inspired by 'Sengetsu Castle', another name for Hitoyoshi Castle. When enjoyed with hot water, the aroma opens up softly; when enjoyed on the rocks, the umami becomes sharp and refined. Please enjoy this mellow rice shochu nurtured by the climate of Hitoyoshi.

Kuma-ken (Sengetsu Shuzo)

焼酎

With one sip, the mellow sweetness characteristic of rice shochu and a clean aftertaste spread through your palate. This is a fine sake of Hitoyogi that livens up banquet settings. Kuma-ken refers to a traditional hand-game that has been enjoyed at banquets in Hitoyoshi Kuma. This shochu, bearing that name, is a bottle deeply connected to Kuma Shochu culture. Kuma Shochu is a prestigious spirit protected by Geographical Indication, which can only be called such if it is made using only rice as the raw material, brewed with the groundwater of Kuma, and distilled and bottled in the distilleries of Hitoyoshi Kuma. It is a representative rice shochu of Japan with over 500 years of history. A mellow rice shochu reflecting the drinking culture of Hitoyoshi. Please savor the climate of Kuma, whether enjoyed with hot water or on the rocks.

Mushagaeshi (Jufuku Shuzojo)

焼酎

With a single sip, the umami of the rice expands richly, allowing you to enjoy a mellow aroma and a substantial body. It is a full-bodied rice shochu. Mushagaeshi is a Kuma Shochu produced by Jufuku Shuzojo in Hitoyoshi City. Since its founding in 1890, this brewery has remained dedicated to the laborious process of atmospheric distillation, known for its steadfast commitment to this traditional method. The characteristic feature is the retention of the rice's umami and a powerful aroma unique to atmospheric distillation. True to its brave name, which refers to the sturdy stone walls of Kumamoto Castle, it is finished as a highly satisfying drink. A cup full of rice umami, born from an uncompromising dedication to atmospheric distillation. Please take your time to savor its rich aroma with hot water (oyu-wari).

Torikai (Torikai Shuzo)

焼酎

The moment you open the bottle, a brilliant ginjo aroma reminiscent of pears and white flowers overflows. Enveloped in a fruity scent unexpected for a shochu, the soft umami of the rice expands richly on the palate. This rice shochu is produced by Torikai Shuzo in Hitoyoshi City, Kumamoto Prefecture, using a luxurious production method similar to Ginjo sake, with the rice polished down to approximately 58 percent. It is distilled from mash using the Kumamoto-born Kyu-9 yeast. In 1996, it was honored with a Special Gold Award at the Monde Selection. First, please enjoy its aroma to the fullest on the rocks or chilled straight. It is a highly aromatic Kumamoto rice shochu recognized by the world.

Kuma Shochu (Distillery in Mizukami Village)

焼酎

As you tilt your glass, a full-bodied aroma of rice emerges. The clear brewing water creates a crisp mouthfeel and a gentle lingering finish. Mizukami Village is a remote mountain hamlet blessed with the pure waters of the Ichifusa Mountain Range, situated at the headwaters of the Kuma River. The Kuma Shochu brewed here is an authentic shochu that can only use rice as its sole ingredient and must be brewed, distilled, and bottled using the groundwater of the Hitoyoshi-Kuma region. With a history spanning approximately 500 years, it is counted among Japan's few brands whose geographical indication has been recognized by the World Trade Organization. A deeply flavorful cup nurtured by mountains and water. It is a local shochu you will want to savor slowly while imagining the nature of the Ichifusa Mountains.

Minamata Shochu

焼酎

As you tilt your glass, a gentle aroma of the raw ingredients rises. A simple, mellow flavor spreads, nurtured within clear, pristine nature. Facing the Uchiura Bay, Minamata City is a land rich in nature, known as an 'Environmental Model City' dedicated to environmental restoration. Under a warm climate, sweet potato and barley shochu made from local produce have been enjoyed by the local people for a long time. The lush mountains and the vast sea stretching before your eyes—the climate embraced by both nurtures a generous and easy-to-drink shochu flavor. A glass of Minamata, nurtured by a land facing restoration. It is a rustic, local shochu that evokes a sense of warmth.

Kuma Shochu (Sagara Village Brewery)

焼酎

With a single sip, the mellow sweetness of rice unfolds, leaving a clean aftertaste that pairs beautifully with tea. Sagara Village is a land connected to the Sagara clan, who ruled Hitoyoshi-Kuma for 700 years, and it is one of the production areas for Kuma Shochu. Kuma Shochu is an authentic shochu with a protected designation of origin; only those made using solely rice as an ingredient and brewed, distilled, and bottled with the groundwater of the Hitoyoshi-Kuma region can bear this name. It boasts a history of approximately 500 years. Sagara Village is also a producer of high-quality tea, and a culture of enjoying shochu diluted with tea is deeply rooted here. A mellow rice shochu nurtured by a tea-producing region. When enjoyed as an 'Ocha-wari' (shochu mixed with tea), it is a drink that allows you to savor the blessings of this land in double.

Gokuraku (Hayashi Shuzojo)

焼酎

Upon taking a sip, a mellow, well-rounded flavor and a rich aroma float through the air after having aged for a long time. A deep richness slowly spreads across the tongue. Gokuraku is a Kuma Shochu produced by Hayashi Shuzojo, which claims a founding date from the mid-Edo period. It boasts a mellow and profound taste worthy of its name, 'Gokuraku.' Through atmospheric distillation that preserves the individual characteristics of the raw materials and koji, combined with long-term aging, a mature umami and aroma are created. The brewing process, which has remained almost unchanged since its founding, conveys traditional flavors to the present day. A mellow and deep rice shochu polished by time. Please enjoy this cup worthy of the name 'Gokuraku' while savoring it slowly.

Ozu Sweet Potato Shochu

焼酎

As you tilt the glass, the rich aroma of sweet potato emerges. The gentle sweetness and ease of drinking will soothe your heart. Ozu Town, located at the foot of Mount Aso, is land suitable for sweet potato cultivation. In Kumamoto, sweet potatoes are called 'karaimo.' Ozu Town boasts one of the highest production volumes in the prefecture and is truly a 'town of karaimo,' bustling with the 'Karaimo Festival' every autumn. The sweet potato shochu made from potatoes grown in this region results in a drink that brings out the inherent sweetness and aroma of the potato. A sweet potato-rich shochu nurtured by the 'town of karaimo.' It is a local spirit you will want to enjoy slowly along with the flavors of autumn.

Amakusa Shuzo Shochu

焼酎

With a single sip, the richness of the raw ingredients expands, leaving a gentle, mellow aftertaste. It is a generous flavor typical of Amakusa, making you feel the sea breeze. Amakusa Shuzo is the only brewery in Amakusa, founded in 1899. While they originally produced sweet potato shochu, they later expanded into rice and barley shochu. Their representative brand, 'Ike no Tsuyu,' is a sweet potato shochu that was revived by the fourth generation after it had once ceased production. They still cherish traditional methods, collecting every single drop using a Kabuto-gama style distiller. A spirit from Amakusa's only brewery, nurtured by the warm climate and the blessings of the sea. It is a drink you'll want to enjoy slowly alongside fresh seafood.

Kuma Shochu (Distillery in Yumae Town)

焼酎

A clear, crisp aroma followed by the soft sweetness of rice and a rich, lingering finish. It is a flavor unique to rice shochu that gently warms the body. Yumae Town is located in the southeastern part of the Kuma region and is one of the production areas for Kuma Shochu. Kuma Shochu is an authentic shochu with a protected designation of origin, which can only be labeled as such if it is made using only rice as an ingredient and brewed, distilled, and bottled using the groundwater of the Hitoyoshi-Kuma region. With a history of approximately 500 years, it is one of the few brands in Japan to have its Geographical Indication recognized by the World Trade Organization, much like Scotch or Bordeaux. A cup of pride born from the climate of Hitoyoshi-Kuma, which was ruled by the Sagara clan for 700 years. It is a local shochu you'll want to savor slowly at a local izakaya.

Minami-Aso Wine and Liqueur

その他

What fills the glass is the fresh aroma of fruit and a rich sweetness. It is a gentle drink that is easy to enjoy even for those who do not particularly enjoy alcohol. Minami-Aso is a 'village where water is born,' blessed with spring water selected as one of Japan's top 100 water sources, including the Shirakawa Spring. Wines and liqueurs are crafted using this pure water along with local fruits like blueberries and plums. Many of these sweet alcoholic beverages emphasize the natural sweetness and aroma of the fruit itself, making them a perfect accompaniment to after-dinner moments or celebratory occasions. In recent years, wine production using locally grown grapes has also been expanding. A magnificent drink born from the meeting of Aso's water and fruit. It is a fruit-based alcohol that you can enjoy slowly, almost like a dessert.

Yatsushiro Shochu

焼酎

A clear, clean aroma followed by a gentle sweetness and a rustic aftertaste. It is a flavor that never grows tiring, reflecting the bounty of the Yatsuna Plain. Yatsushiro City possesses the Yatsushiro Plain, which extends to the mouth of the Kuma River, making it a rich producer of agricultural products including rice. This area, known nationwide for its production of rush (igusa) used for tatami mats, has long produced shochu made from local rice and sweet potatoes, which is beloved by the local people. The abundant water provided by the Kuma River and the land blessed with the plain's harvest support the simple yet powerful flavor of this shochu. A local drink born from the bounty of the Yatsushiro Plain. It is a flavorful shochu that seems to reflect the blessings of the land itself.

Hana no Ka (Hana no Ka Sake Brewery)

日本酒

With a single sip, the rich umami of the rice and a clear sweetness gently spread across the palate. Brewed with spring water, the sake has a soft mouthfeel and a flavor that deeply touches the heart, as if directly reflecting the blessings of the land. This sake is produced by Hana no Ka Sake Brewery, which has been operating in Nagomi Town, Tamana District, Kumamoto Prefecture since 1902. Under the concept of 'Ubusuna' (the deity of one's birthplace), they pursue a complete terroir of the town, sourcing both brewing water and rice entirely from Nagomi Town. By preserving indigenous traditions such as wooden vat brewing and natural farming methods, they have achieved high recognition globally, including a gold medal in the London Sake Challenge. When chilled, it is light and refreshing; when served warm (nurukan), its umami expands. This is a unique local sake that embodies the very nature of Nagomi Town in every glass.

Homare no Jintaiko

その他

📍 福岡空港、熊本空港、長崎空港 ほか5件

When you open the paper tin and slice it with the included pick, soft gyuhi (sweet rice cake) reveals itself from within the glossy yokan. The elegant sweetness of the adzuki beans melts smoothly on your tongue. Homare no Jintaiko is the flagship product created in 1958 by the founder of Okashi no Kobo. It consists of adzuki bean paste, cooked with Aso's underground water, set with agar, and wrapped around soft gyuhi. The name 'Jintaiko' refers to the drums beaten to raise morale during battle. It was named to embody the dignified spirit of achieving great deeds and receiving honor. A representative confection of Kumamoto that has been loved for over half a decade. A treat you will want to savor one by one alongside your tea.

Brown Sugar Donut Sticks

その他

📍 北九州空港、熊本空港、姪浜駅 ほか7件

With one bite, the outside is crispy and fragrant, while the inside remains moist. The simple sweetness of brown sugar that spreads through your mouth evokes a sense of nostalgia. Brown Sugar Donut Sticks are a long-selling product created by Fujibambi in 1987. The company's predecessor specialized in karinto, and using those ingredients as inspiration, they completed this 'never-before-seen sweet' through much trial and error. The dough uses domestic wheat, the syrup uses 100% Okinawa brown sugar, and it is slowly fried in fresh vegetable oil. A staple Kumamoto souvenir loved by all generations. It is so delicious that you might find yourself finishing an entire bag in one sitting.

Kumamoto Confectionery: Otemoyan

和菓子

📍 熊本空港、大観峰、熊本港 ほか1件

When you break open the chewy dough, a creamy milk custard flows out. Combined with sweet bean paste, it is a manju where Japanese and Western flavors gently meld together. Otemoyan is a long-seller from Fukudaya, named after the Kumamoto folk song 'Otemoyan.' It features a chewy dough made from Kumamoto-grown rice flour, carefully wrapping sweet bean paste and milk custard. It is said that the name carries the wish to create a taste so delicious it makes your cheeks turn red, much like the character in the folk song. It won the gold award in the 'Higo Mokkosu no Umakamon' (Kumamoto's Delicious Foods) prefectural popularity contest. A Japanese-Western confectionery characteristic of Kumamoto, bearing the name of a folk song. A gentle flavor that brings a smile to your face with every bite.

Mori Karashi Renkon Flavor Chips

その他

📍 熊本空港、門司港レトロ

When you open the bag, the pungent aroma of mustard pierces your nose. One crunchy bite brings back the exact stimulation of Kumamoto's specialty, Karashi Renkon (mustard lotus root). These chips are supervised by the 18th-generation head of 'Ganso Mori Karashi Renkon,' a lineage dating back to the Edo period. They faithfully reproduce the sharp, pungent, and punchy flavor of Kumamoto's famous mustard lotus root in the form of a snack. With a light, crispy texture, they are perfect as an accompaniment to tea or as a snack with alcohol. They have also gained popularity at places like the Kumamoto antenna shop in Ginza. A new Kumamoto souvenir that allows you to easily enjoy the taste of a local specialty. An addictive spiciness that mustard lotus root lovers will find irresistible.

Mushagaeshi

洋菓子

📍 熊本空港、大観峰、熊本港 ほか2件

This is a signature confection from Kohme that replicates the famous 'Mushagaeshi' stone walls of Kumamoto Castle. The name softly embodies the beautiful curves of the walls, which were designed to curve upward to prevent warriors from invading. The thin pie crust is made with plenty of fresh butter folded in, resulting in an incredible 100 layers. Inside, it encloses a light purple smooth red bean paste, made by carefully removing the skins from the adzuki beans before cooking. The crispy pie meets elegant, subtly sweet Japanese bean paste. This melting fusion of East and West pairs perfectly with both tea and coffee. It is a treat to be enjoyed slowly while feeling the prestige of Kumamoto Castle.

Kyushu Limited Jagarico Mentaiko Flavor

その他

📍 福岡空港、長崎空港、JR佐賀駅 ほか1件

This is a mentaiko (spicy cod roe) flavored Jagarico that can only be found in Kyushu. The familiar crunchy texture pairs perfectly with the spicy kick of the mentaiko. Using Calbee's unique manufacturing process, it retains the enjoyable texture that starts crispy and then becomes light and crunchy. It contains bits of dried mentaiko, which release a spreading spicy umami flavor as you chew. Each individual package contains 20 grams, making them easy to distribute and consume in one sitting. With a long shelf life, they are also a reliable choice for travel souvenirs. This is a popular local snack that you should definitely try when visiting Kyushu.

Fukumukae Mochi

和菓子

📍 熊本空港、大観峰、熊本港 ほか1件

A rice cake confection created by Fukudaya and Kumamoto Castle Inari Shrine, born from a wish for recovery from the Kumamoto earthquake. Each piece embodies the prayers of people hoping for the reconstruction of the castle. Soft, fluffy mochi is gently wrapped in smooth red bean paste made from Hokkaido adzuki beans. With an elegant yet rustic sweetness, it is the perfect accompaniment to tea. With every box of Fukumukel Mochi purchased, 50 yen is donated to Kumamoto City as a reconstruction support fund for Kumamoto Castle. This initiative will continue until the castle fully regains its original form. It is a heartwarming treat that allows you to subtly support Kumamoto's recovery while enjoying something delicious.

Higo Gojuyon-man Koku

その他

📍 熊本空港、熊本城

The premier confectionery that Kashi no Kome, Kosame has protected since its early days of founding. The dignified name reflects the prestige of the Hosokawa clan, who ruled Higo during the feudal era. Elegant wisteria-colored smooth red bean paste is gently wrapped in chewy gyuhi (sweet rice glue) and sandwiched between thin layers for a high-class finish. The surface is carefully embossed with the Kuyo crest, the family emblem of the Hosokawa clan. An authentic flavor that has received Gold Awards and the Urasenke Award at the National Confectionery Expo. The gentle, melting texture of the bean paste and gyuhi is perfectly suited for tea ceremonies. This is a prestigious confection worthy of an important gift, allowing you to feel the long history and elegance of Higo Gojuyon-man Koku.

Homare no Jin-daiko

その他

📍 福岡空港、熊本空港、長崎空港 ほか5件

The flagship product of Kashi no Kome. Soft gyuhi wraps bean paste cooked with Dainagon adzuki beans and Aso underground water, maintained in fresh condition without additives using a paper-can canning method. A simple, renowned confection made with only seven ingredients.

Kashisho-dokoro Konomi Matsukaze

その他

A crispy, light texture paired with the fragrant aroma of poppy seeds and an elegant sweetness. Every time a thin piece enters your mouth, a refined aftertaste quietly spreads. Matsukaze is a traditional confection made by thinly baking a batter containing eggs and sugar, then sprinkling poppy seeds on top. It is said to be named after the phrase 'the lonely sound of Matsukaze on the shore,' because while the surface is fragrant, the underside is stark white and lonely. Legend has it that it was brought from Kyoto during the Nanboku-cho period and has been refined over many years to become a famous confection of Kikuchi. Haraguchi Seika in Kikuchi City continues to protect the production of Matsukaze, which is also known as 'Japan's thinnest Japanese confectionery,' measuring only about 1.5mm thick. A thin baked sweet from Kikuchi that conveys the elegance of Kyoto even today. A delicate treat that is perfect with tea.

Shokanji Maruho Matsukaze

その他

📍 熊本空港

Produced by Shokanji Maruho, founded in 1897, this is 'Japan's thinnest Japanese confectionery' at only 1.2mm thick. This Kikuchi confection is a masterpiece of craftsmanship, made by baking beet sugar and flour and precisely slicing it with a knife within one minute before it hardens.

Sonodaya Chosen Ame

その他

📍 熊本空港、熊本城

As you take a piece of the pure white confection into your mouth, it feels soft like mochi, and a gentle, fluffy sweetness spreads. It is a simple yet somehow elegant flavor. Chosen Ame is one of Kumamoto's oldest famous confections, said to have been created during the Azuchi-Momoyama period. It is made by kneading glutinous rice, starch syrup, and sugar, then finishing it with a coating of potato starch. It was originally called 'Chosei Ame' (Longevity Candy), but it is said that the name came after Kato Kiyomasa brought it as rations during his Korean campaign and praised it as a preserved food that does not spoil regardless of the climate. It is also said that the Hosokawa clan later presented it as a confection to the Shogunate. A prestigious item with over 400 years of history. A timeless, gentle sweetness that has been loved for generations.

Kumamoto Kobo Kumamoto Sweet Potato

その他

📍 大観峰、熊本城

With one bite, the savory aroma of roasted sweet potato and the richness of butter melt together moistly in your mouth. The natural sweetness of the sweet potato gradually spreads. Kumamoto Sweet Potato is a baked sweet potato treat produced by Kumamoto Kobo. It uses sweet potatoes grown in Kumamoto Prefecture, including some that have been aged for over two months from contract farmers. A key feature is that the potatoes are baked once before being processed into a paste, bringing out the unique aroma of roasted sweet potato. Through a process of both steaming and baking, it achieves a moist and smooth texture. A dessert born in Kumamoto that allows you to fully enjoy the deliciousness of the potato. A gentle treat that pairs well with both tea and coffee.

Kumamoto Kabo Amakusa Sable

洋菓子

This is a long-selling sable that has been loved for over half a century, created to commemorate the opening of the five bridges of Amakusa. Its cute cross-shaped design carries the traces of prayer characteristic of Amakusa. The founder of Kumamoto Kabo devised this sable thinking that while the new bridges would bring many tourists, there were no sweets available to take home. It is said that cumulative sales for the series have exceeded 1 billion pieces. It features a light, crispy texture and a gentle milky flavor. Its affordable price also makes it easy to give as a small gift. It is a classic local sweet filled with the history of Amakusa and the warm feelings of its people.

Higo-ya Kumamoto Ikinari Dango

その他

This is Higo-ya's unique version of Ikinari Dango, featuring three layers: sweet potato, bean paste, and sweet potato. Its luxurious structure allows you to enjoy the fluffy texture of the potato and the gentle sweetness of the bean paste all in one bite. It is said that Kumamoto's local confectionery earned its name because it can be prepared so quickly that it can be served 'suddenly' (ikinari) even when guests arrive. Higo-ya takes pride in using dough kneaded with reduction water, ensuring it does not become hard even after cooling. With a brilliant track record including a Gold Award at the Japan Food Selection and 1st place in the Ikinari Dango Championship, you can savor this simple yet profound taste of a Kumamoto home, crafted with the reliable skill of a specialty shop.

Shiratamaya Shinzaburo Yame Matcha Shiratama Assortment

その他

This is a shiratama confection from Shiratamaya Shinzaburo, which has dedicated itself solely to shiratama powder for approximately 380 years since its founding. This long-established shop has continued to produce shiratama powder from glutinous rice in Hikawa Town, a region blessed with abundant water and rice. The shiratama, made by grinding only domestic glutinous rice with a stone mill, possesses a subtle sweetness without added sugar and a smooth, pleasant elasticity. Combined with Yame matcha, it creates an even richer Japanese flavor. This simple and straightforward taste is produced by manufacturing methods passed down for centuries. These shiratama, which allow you to feel the power of the ingredients themselves, continue to be loved across generations. It is a masterpiece that the long-established shop takes pride in, representing Hikawa Town, blessed with water and rice.

Koume Summer Sweets Assortment

スイーツ

An assortment of refreshing sweets, perfect for summer gifts, prepared using the underground spring water of Aso. Chilled jellies and fruit-based sweets gently bring a sense of coolness on hot days. Produced by Koume, a confectionery renowned for Kumamoto's representative masterpiece, 'Homare no Jindaiko.' The delicate bean paste-making techniques cultivated over many years are fully infused into these seasonal summer treats. With a smooth texture and an elegant, non-cloying sweetness, enjoying them chilled allows the blessings of Aso's pure water to spread through your mouth. Their refreshing summer appearance is also a major charm. This is a box you will want to give with all your heart for mid-year gifts (Ochugen) or summer greetings.

Chez Tani Ichino-ryo

和菓子

This is an ambitious creation where the pastry shop Chez Tani has applied its expertise to the world of Japanese confectionery. Using ingredients unique to Kumamoto, each piece is carefully crafted with a Western sensibility and a moist texture. There are two flavors available: Vanilla Milk, made with Jersey milk from Aso and Oguni, and Kumamoto Shiranui Mandarin, which offers a perfect balance of sweetness and acidity. Jersey cows are a rare breed, accounting for less than 1% of cattle nationwide, and their milk provides a rich, deep flavor. The delicate flavor profiles unique to a Western pastry shop shine through the moist cake. It is a new kind of deliciousness that lightheartedly transcends the boundary between Japanese and Western styles—a prideful creation that allows you to experience the abundant blessings of Kumamoto.

Rilakkuma Brown Sugar Donut Sticks

その他

A limited edition version of Fujibanbi's Brown Sugar Donut Sticks featuring Rilakkuma packaging. It retains the gentle sweetness and moist texture of Okinawa-produced brown sugar, making it a popular souvenir for character lovers.

Dekopon Hopes

その他

A confection made using Dekopon, perfectly living up to its name which implies it is so delicious your cheeks might fall off. With every bite, the refreshing citrus aroma gently spreads throughout your mouth. Dekopon is a citrus fruit created by crossing Ponkan and Kiyomi, with the variety name Shiranui. The name 'Dekopon' is a registered trademark of the Kumamoto Prefectural Fruit Agricultural Cooperative, and it is a beloved brand closely associated with Kumamoto. We have tightly packed its juicy sweetness and aroma into these baked goods. It offers an irresistible, refreshing aftertaste for citrus lovers. This popular sweet brings a bright mood and a true sense of Kumamoto.

Kumamoto no Koibito (Lovers of Kumamoto)

洋菓子

The Kumamoto version of the local specialty series, inspired by Hokkaido's famous confectionery. The package features Kumamon alongside the lively text 'Isagii Suitorubai,' expressing love in the Kumamoto dialect. This light, melt-in-your-mouth treat consists of thinly baked Langue de Chat sandwiches with smooth white chocolate gently layered inside. It is carefully crafted with a moderate sweetness that pairs well with coffee or tea. With Kumamon's adorable design that brings a smile just by looking at it, this box is perfect for souvenirs, combining the local dialect with a popular mascot. Sharing it will surely spark fun conversations.

Kumamon Kumamoto Butter & Choco Cookies

洋菓子

📍 大観峰

These cookies come in two varieties, butter and chocolate, shaped like the popular Kumamon's face. The moment you open the box, their cuteness will bring a smile to your face. Each cookie is shaped like Kumamon, making them as fun to look at as they are delicious to eat. You can enjoy comparing the different flavors: the fragrant richness of butter and the sweetness of chocolate. Since they are individually wrapped, they are perfect for sharing as souvenirs at work or school. They also have a good shelf life and are easy to distribute. These local cookies are packed with the essence of Kumamoto and are sure to delight anyone who receives them. If you're unsure what to choose for a souvenir, this is the one.

Ginsai-an Shion

スイーツ

📍 熊本城

A stick cake made with Kumamoto-grown sweet potatoes and Kyushu-grown Ayamurasaki purple sweet potatoes, prepared with three types of cheese. This visually delightful treat features the beautiful natural pigments of the purple sweet potato. Crafted by Kumamoto Ginsai-an, a producer renowned for their potato sweets. The baked cheesecake is carefully balanced with several varieties of cheese and baked to a moist perfection; its convenience, being enjoyable at room temperature, is also a major appeal. It offers a luxurious flavor where the gentle sweetness of the purple sweet potato melts into the rich depth of the cheese. It has gained popularity at Aso Kumamoto Airport and roadside stations. This is a new classic that we can confidently recommend to both potato lovers and cheese lovers alike.

Kumamoto Fried Mochi Okaki - Squid Butter Soy Sauce Flavor

その他

Made using 100% glutinous rice from Kumamoto Prefecture, these deep-fried seafood-flavored okaki (rice crackers) offer a delightful, crunchy texture in every bite. Produced by Kimura no Arare, a maker dedicated to using Aso's underground spring water and locally grown rice. Through a unique seasoning process featuring tamari soy sauce, the savory umami of squid is perfectly paired with the fragrant aroma of butter soy sauce. With a fragrant yet light mouthfeel, they are perfect as a snack or as an accompaniment to alcohol. The packaging, featuring Kumamon, makes it a wonderful souvenir. Packed with the blessings of Kumamoto's rice and water, these addictive rice crackers will keep you reaching for more.

Kumamoto Fried Mochi Okaki - Shrimp Butter Soy Sauce

その他

The shrimp version of Kimura's Arare seafood okaki, made with 100% locally grown glutinous rice. The savory aroma of shrimp and butter soy sauce coats the crunchy fried mochi, and the healthy production method uses less oil for a clean aftertaste.

Fukudaya Chocolaco

洋菓子

A chocolate baked confection produced by Fukudaya, famous for the Kumamoto specialty 'Otemoyan'. The delicacy unique to a long-established Japanese confectionery maker is vibrantly alive even in this Western-style flavor. This fusion creation features a moist dough made with Kumamoto-grown rice flour paired with the rich flavor of chocolate. The techniques honed over many years in wagashi (Japanese sweet) making create a light, melting texture. It is also convenient to purchase at Kumamoto Station and airport shops. It is perfect as a small gift or a treat for yourself. Please try this new deliciousness, which is packed with the spirit of a traditional Japanese confectionery maker.

Koubai Matcha Dacquoise

その他

A dacquoise carefully crafted by Okashi no Koubai using Kumamoto-grown matcha. The dough, created from well-whipped meringue, is crispy on the outside and moist on the inside. Inside the melt-in-your-mouth matcha cream, pieces of plumply cooked Dainagon adzuki beans (kanoko) are hidden. The mellow aroma of local tea leaves spreads softly with every bite. An elegant fusion baked sweet where the lightness of meringue meets the Japanese sweetness of matcha and adzuki beans. It pairs well with both tea and coffee. This is our prideful baked confection, allowing you to fully enjoy the rich charm of Kumamoto tea through delicate Western confectionery techniques.

Kumamoto Fried Mochi Okaki - Scallop Butter Soy Sauce

その他

A scallop version of Kimura's seafood okaki, made by frying 100% locally grown glutinous rice. The luxurious combination of scallop umami and butter soy sauce, along with a crunchy texture with reduced oiliness, is addictive.

Golden Fruit - Kumamoto Blueberry

その他

A dish featuring whole Kumamoto-grown blueberries enclosed in a jelly so soft it melts on the tongue. When you dip your spoon in, glossy fruits are revealed. This is part of Tanio Shokuryo Kogyo's 'Golden Fruit' series, which features the charm of tasting seasonal fruits from various regions in their entirety. This particular jelly uses Kumamoto-grown blueberries luxuriously and abundantly. With a smooth mouthfeel and a satisfaction akin to eating the fruit itself, its freshness is further enhanced when chilled well. It is an irresistible dessert for fruit lovers, allowing you to enjoy the bounties of fruit in a truly luxurious way.

Mori Karashi Renkon Flavored Chips

その他

📍 熊本空港、門司港レトロ

Chips that reproduce the flavor of mustard lotus root (karashi renkon), supervised by the 18th generation head of the family. The sharp, pungent mustard flavor that hits the nose becomes addictive, and with a 180-day shelf life, they are easy to give as souvenirs.

Koubai Golden Dacquoise

その他

A Western-style confectionery produced by Koubai, a brand known for its Honore Jindaiko. This dacquoise features crispy baked almond batter sandwiched with cream, showcasing a new side of this long-established Japanese confectionery maker.

Traveling Hi-Chew (Dekopon Flavor)

その他

A Dekopon-flavored 'Traveling Hi-Chew' that can only be found in Kyushu. The sweet and sour citrus flavor is tightly packed within a fun, chewy texture. Dekopon is a citrus fruit created by crossing Kiyomi and Ponkan, with the cultivar name Shiranui. The name originates from the Shiranui district of Uki City, Kumamoto Prefecture, and it is widely loved as a brand citrus familiar to Kumamoto. It perfectly reproduces the juicy sweetness and moderate acidity, making it feel as if you are eating real Dekopon. With 5 pieces per pack, it is easy to distribute and perfect as a travel souvenir. Please enjoy this refreshing taste unique to Kyushu.

Kumamoto Kobo Kumamoto Sweet Potato

その他

📍 大観峰、熊本城

Sweet potatoes grown on contract farms at the foot of Mt. Aso are processed into a roasted sweet potato paste and finished with Japanese techniques to be moist and smooth. The fragrant toasted surface and subtle sweetness are popular with both children and adults.

Pocky Amaou Strawberry

洋菓子

📍 福岡空港、太宰府天満宮

Glico's Pocky is a Kyushu/Okinawa-exclusive flavor featuring Amaou strawberries from Fukuoka Prefecture. Its major appeal lies in its luxurious size, being longer and heavier than usual. It is said that over a year was spent on development, using the pulp of Amaou strawberries harvested within the JA Fukuoka Yame district. Rather than just being sweet, it has a moderate acidity, resulting in a more authentic strawberry flavor. The rich aroma and sweet-tartness of the Amaou spread throughout your mouth. The individual packaging also makes it easy to share. As a souvenir of your visit to Kyushu, please enjoy this slightly special flavor that is different from your usual Pocky.

Sanyodo Kanmiki Fruit Jelly

スイーツ

A product from the long-established Sanyodo, founded in 1880, featuring Kumamoto-grown Kanmiki oranges encased in jelly. When you insert a spoon, large pieces of fruit pulp overflow. Sanyodo is a historic company that began its journey with fruit canning. Using reliable techniques cultivated over many years in handling fruit, they fully bring out the charm of the Kanmiki orange. The refreshing aroma and moderate acidity unique to Kanmiki spread throughout your mouth. Packed with fruit pulp, it is very satisfying to eat. It can be enjoyed even more refreshingly when well-chilled. This is a bright jelly filled with the bounty of Kumamoto's citrus, perfect for early summer.

Giant Pretz Hakata Mentaiko

その他

📍 太宰府天満宮

A big-sized Pretz measuring 22 centimeters in length, released by Glico exclusively for the Kyushu area. As the name suggests, its imposing size is bound to catch your eye. It is a spicy-style snack baked with 7% Fukuoka-grown spicy cod roe (Mentaiko) kneaded into the dough. The surface is generously coated with powder, and as you chew, the spiciness and umami of the mentaiko gradually spread through your palate. With an addictive deliciousness that pairs perfectly with alcohol. Packaged in a bag that is easy to share, it is also a well-received souvenir for Kyushu. This is a recommended snack-style souvenir that allows you to fully enjoy the taste of Hakata's famous mentaiko in a convenient snack form.

Antagata Dokosa - Higo Black Sesame Taiko

和菓子

📍 熊本空港

Handmade black sesame rice crackers from a shop known for its name inspired by the nursery rhyme 'Antagata Dokosa.' This item boasts a fragrance achieved through careful baking of each individual cracker. The maker is Iwata Corporation, which was founded in 1949 as a candy shop in a castle town. It is carefully prepared using only simple ingredients—sesame, sugar, starch syrup, almonds, soybeans, and salt—without the use of additives. The rich sesame flavor and the crunchy texture of the beans blend beautifully together. An accomplished product that has won a gold medal at the National Confectionery Expo. Along with its Kumamoto-style shop name, it is a handmade cracker that becomes addictive as the fragrant aroma of sesame spreads with every bite.

Higo no Tsubomi

その他

📍 九州自然動物公園アフリカンサファリ

A famous Kumamoto confection shaped round like a bud, reminiscent of the flowers blooming in the land of Higo. Its adorable appearance, fitting in the palm of your hand, gently soothes the hearts of those who see it. An elegant baked sweet where moist dough gently envelops the bean paste. The sweetness is subtle, with an excellent balance between the dough and the filling, making it a perfect accompaniment to tea. With its lovely appearance and soft, rounded flavor, it is perfect as a small gift or a personal treat. Please take a moment to relax with a warm cup of tea and enjoy this elegant baked sweet inspired by the flowers of Higo.

Glico Pocky - Gentle Sweetness Milk Cocoa

その他

📍 神戸空港

A Pocky made by Glico for children, without added fragrances or coloring. The Kumamon packaging serves as a symbol of support for the reconstruction of Kumamoto, and its gentle sweetness—featuring milk-coated cocoa dough—is popular among both parents and children.

Country Ma'am Amaou Strawberry Milk Flavor

洋菓子

📍 福岡空港、JR佐賀駅、佐世保駅 ほか2件

Fujiya's Country Ma'am presents a limited-edition flavor infused with the blessings of Kyushu. It features a luxurious combination of Amaou strawberries from Fukuoka Prefecture and cream made from Aso Jersey milk. The fresh cream, made with Jersey milk from Oguni, Aso District, is rich in depth. By layering the sweet and sour notes of Amaou strawberries into it, the acidity of the strawberry and the sweetness of the milk melt together gently. While maintaining the familiar moist texture, it has been finished into a luxurious taste unique to Kyushu. Packaged in an easy-to-distribute bag, it is perfect as a souvenir. Please enjoy this Kyushu-exclusive flavor that is a step above your usual Country Ma'am.

Higo no Tabi (Journey of Higo)

その他

📍 熊本空港

This is a gift set containing two of Kashi no Kōme's most famous confections, "Homare no Jintaiko" and "Mushagaeshi," in one box. You can experience the full charm of Kumamoto's sweets all at once. Jintaiko is a masterpiece made with plenty of what is considered the highest quality Dainagon adzuki beans, set in agar with a hidden piece of soft gyuhi mochi inside. Mushagaeshi is a fusion of Japanese and Western confectionery, featuring sarashi bean paste wrapped in buttery pastry and baked. With bean paste containing chewy gyuhi and crispy pastry, you can enjoy the rich confectionery culture of Higo through these two completely different flavors. This set is also well-received as a gift for important milestones such as birth celebrations, school entrance celebrations, or longevity celebrations.

KitKat Mini Beni-imo (Purple Sweet Potato)

洋菓子

Nestlé's KitKat presents a Kyushu and Okinawa exclusive flavor, dressed in the vibrant purple of Beni-imo (purple sweet potato). It is a special regional piece that is visually stunning. The elegant flavor of Beni-imo, which has been beloved in Okinawa and Southern Kyushu, is gently enveloped in fragrant wafers and white chocolate. With one bite, the heartwarming sweetness of the potato spreads through your mouth. While maintaining the familiar crispy texture, you can enjoy the gentle taste of Beni-imo. The individually wrapped pieces are easy to distribute and perfect for souvenirs. As a memento of your visit to Kyushu or Okinawa, please try this limited edition piece that can only be found in this region.

Shiratamaya Shinsaburo IROTAMA Cookies

洋菓子

A Western-style confectionery made by Shiratamaya Shinsaburo, a shop that has dedicated itself solely to making shiratama (mochi rice balls) for approximately 380 years since its founding, by turning its signature shiratama flour into cookies. This item is the embodiment of a long-established shop's new challenge. Founded in 1638, this venerable shop has continued to produce shiratama flour in Hikawa Town. By utilizing their long-refined shiratama flour, they have created a unique texture that is crispy yet crumbly. The colorful appearance also adds to the enjoyment. An unprecedented deliciousness proposed by a traditional Japanese establishment. Their commitment to not using preservatives or synthetic colorings remains unchanged. This cookie, where tradition meets innovation, is perfect as a souvenir.

Xavier's Honor

和菓子

📍 熊本空港、熊本城

A Nanban-style (Western-influenced) baked sweet created by Okashi no Kōme, inspired by the great voyages of the missionary Xavier. The traces of prayer that live on in Amakusa reside softly within each piece. Delicate dough kneaded with butter contains a milky white bean paste enriched with condensed milk. It is an aromatic treat that layers European essence onto traditional Japanese bean paste craftsmanship. A warm flavor where Western and Japanese flavors meet gently. It is widely enjoyed by everyone from children to the elderly. An elegant milk confectionery that pairs well with both tea and coffee. A treat to be savored while reflecting on the history of Kumamoto.

Lady Xiangjun's Moon

洋菓子

A famous confection created by Kiyomasa Seika, named after the 'Shokun-no-ma,' the highest-ranking room in the Kumamoto Castle Honmaru Palace. This item carries a prestigious name that evokes the dignity of the castle. Shokun-no-ma is a formal room depicting the story of Wang Xiangjun, one of the Four Beauties of ancient China. In honor of this name, traditional Kumamoto Chosen-ame (Korean candy) is enveloped in smooth white chocolate. Chosen-ame is a Kumamoto specialty said to have been carried by Kato Kiyomasa as provisions for his military expeditions. A new sensation of flavor where the simple sweetness of the candy melts with the rich richness of the chocolate. It has also received a Silver Medal from the Monde Selection. A quintessential Kumamoto fusion confection where tradition meets modernity.

Kumamoto Potato

和菓子

📍 大観峰

A potato-shaped baked manju (steamed bun) made by Kumamoto Kabo using locally grown sweet potatoes. Its round, cute appearance makes you want to pick one up instinctively. In Kumamoto, sweet potatoes have long been affectionately known as 'karaimo.' A fluffy sweet potato paste made from these potatoes is gently wrapped in a moist dough. Its charm lies in its gentle sweetness that highlights the flavor of the ingredients. With 16 pieces per pack at an affordable price, it is perfect for sharing at work or school. An irresistible, comforting taste for sweet potato lovers. Please enjoy the bounty of the potatoes grown in Kumamoto's rich soil through this manju.

Akanesasasu

和菓子

📍 熊本空港、熊本城

A moist brown sugar manju (steamed bun) that conveys the romance of the Manyoshu era to the present day. This item was created with deep passion by the long-established Kumamoto confectionery, 'Okashi no Kohme.' 'Akanesasasu' is a pillow word appearing in a poem composed by the female poet Nukata no Okimi, referring to the glow of the sun or purple hues. The area around Hakusan in Kumamoto City, where Kohme originated, was a production site for gromwell (murasaki), used as a purple dye, during the Manyoshu era. The name was chosen in connection with this history. A glossy, reddish-brown bean paste made with Okinawa brown sugar is softly wrapped in a fragrant dough. Its elegant and gentle sweetness is perfect for a relaxing tea break. It invites you to savor it while reflecting on ancient tales.

Kumamoto Confectionery: Otemoyan

和菓子

📍 熊本空港、大観峰、熊本港 ほか1件

A long-seller from Fukudaya. It features a two-layered flavor consisting of sweet bean paste and milk custard layered within a chewy dough made from Kumamoto-grown rice flour. Available at an affordable price starting from 346 yen for 3 pieces, it can be found in souvenir shops at airports and stations.

Shiratamaya Shinzaburo Gunbai Monaka

和菓子

The light, crispy monaka wafer delivers a unique and fragrant experience. This is the signature confection of 'Shiratamaya Shinzaburo,' a prestigious shop with over 380 years of history, founded in 1638. Located in Yatsushiro, an area blessed with abundant water and high-quality rice, this long-established shop has perfected the art of making shiratama (glutinous rice) powder. By utilizing this specialty powder, the baked monaka wafers are lighter and more aromatic than standard ones. One of the joys is filling the wafer yourself with smooth, golden-colored sweet potato paste just before eating. Shaped like a 'gunbai' (a war fan used by Sengoku period commanders for signaling), it serves as a lucky charm representing victory or being guided in a good direction. It is an auspicious item that is also highly appreciated as a gift.

Happy Jindaiko

その他

📍 熊本空港、長崎空港、姪浜駅 ほか3件

A cute, bite-sized version of Kashi no Kobo's signature confection 'Homare no Jindaiko,' featuring Kumamon packaging. Made with only seven additive-free ingredients—Hokkaido Dainagon red beans, agar, and gyuhi—it maintains the authentic, full-bodied flavor.

Fugamaki Kumamoto Support Pack

その他

📍 熊本空港

A seaweed snack that may look plain but is unforgettable once tasted. Each piece consists of fragrant bean snacks wrapped individually by hand in seaweed from the Ariake Sea. To wrap small, round beans in seaweed, human hands are indispensable rather than machines. At Fuga, each piece is carefully rolled and finished in various flavors such as soy sauce, wasabi, and plum. The varieties of beans include soybeans, peanuts, and cashews. The crispy seaweed and the crunchy, fragrant beans create an addictive deliciousness. Individually wrapped for easy sharing, this item is highly popular as a souvenir at Kumamoto Airport. Please enjoy this taste of Kumamoto, packed with the aroma of the sea and the umami of beans.

Kaseita

その他

📍 熊本空港、熊本城

A confection with a unique texture, featuring quince yokan sandwiched with chewy seeds. It is a prestigious confectionery with long-standing traditions in Kumamoto. Its name is said to have arrived via the Nanban (Portuguese) trade. It is believed to originate from 'queijada da marmelada,' which refers to quince jam in Portuguese. In 1632, Hosokawa Sansai, who entered Kumamoto, took a liking to this sweet; he used it in tea ceremonies and presented it to the Shogunate and the nobles of Kyoto, making it a representative masterpiece of Kumamoto. While quince was originally used, the supply of ingredients was cut off by the Shimabara Earthquake/Tsunami of 1792. It was later restored using quince, and in the Heisei era, Kashi no Kobo revived it once again, carefully preserving and passing down the tradition to the present day.

Sonodaya Chousen Ame

その他

📍 熊本空港、熊本城

A famous confection with over 400 years of history, created by Sonoda Takeemon during the Azuchi-Momoyama period and used as rations for Kato Kiyomasa's expedition to Korea. The production method—kneading glutinous rice, starch syrup, and sugar then coating it in potato starch—was prohibited from leaving the domain during the Edo period.

Mushagaeshi

洋菓子

📍 熊本空港、大観峰、熊本港 ほか2件

Koume's representative confection since its release in 1977. It consists of a butter pie made by hand-folding 100 layers, wrapping an adzuki bean paste made from peeled and kneaded beans. The name is derived from the 'Mushagaeshi,' the beautiful fan-shaped slope of the stone walls at Kumamoto Castle.

Umemuraya Yamaga Yokan

和菓子

When you take a bite, the rice flour dough is soft and chewy, and the elegant sweetness of the smooth red bean paste spreads through your mouth. It has a unique texture that is closer to daifuku than traditional yokan. Yamaga Yokan is a famous confection that has been loved by the people of Yamaga since the beginning of the Meiji era. It is said to have originated from a 'rolled yokan' where an elderly woman steamed rice flour, spread it thinly, and rolled smooth red bean paste inside. In the early Showa era, the predecessor of Umuuraya began naming rod-shaped rolled red bean paste as 'Yamaga Yoking,' treating it like練り羊羹 (neriyokan). Because it uses rice flour instead of glutinous rice, a key characteristic is that it does not harden easily even over time. A simple treat loved as a standard souvenir of Yamaga Onsen. The subtle hint of saltiness in the bean paste creates a delicious flavor that keeps you coming back for more.

Edible Amazake (Yuzu)

その他

An 'edible amazake' brewed using traditional methods by Harada Food Manufacturing in Yamaga. It is a new style of amazake to be chewed and enjoyed, featuring a fun, chewy texture with grains. It uses germinated brown rice koji brewed via the ancient Koji-buta method, which has continued since 1887. The ingredients, including germinated brown rice and glutinous rice from Yamaga City, are 100% domestically produced without synthetic preservatives. Since it contains no alcohol, it is safe for children and before driving. It offers a gentle natural sweetness and the chewy texture of germinated brown rice. The yuzu flavor adds a refreshing aroma, making it even more crisp and easy to enjoy. This is a product that allows you to enjoy healthy fermented food like a snack.

Uemuraya Yamaga Yokan

和菓子

The namesake of Yamaga Yokan, which originated in the early Meiji era. Because it is made with rice flour, it remains soft even after time has passed, offering a simple flavor with a hint of saltiness. It is handmade in a small shop that opens at 7:30 AM and is closed on Thursdays.

Kaneda no Kurobo

その他

A Kurobo (black stick) that has been carefully hand-baked one by one by artisans for over 80 years in Yuemae Town, Kumamoto. Its fluffy and chewy texture is the primary reason it has continued to be loved for so long. Produced by Kaneda Seika-ho, founded in 1935. The dough, made with fresh local eggs, is kneaded with molasses which serves as the base for the brown sugar, then quickly baked at high temperatures. It is then cut into triangles and each piece is manually coated with rich black syrup. This triangular shape is inspired by Mount Ichifusa, a symbol of Okukuma. The deep richness of the brown sugar and the soft mouthfeel are only possible because of this traditional handmade process. It is a simple, warm taste of home.

Amakusa Tako Kaido Tako Senbei (Octopus Rice Crackers)

和菓子

📍 熊本城

This specialty features the flavor of fresh octopus landed in Amakusa, crafted directly into a rice cracker. It is a fragrant single piece packed with the essence of the seaside town of Amakusa. In 2005, the area along the national highway was named the 'Amakusa Ariake Tako Kaido' (Octopus Road). In summer, octopuses spread wide with all eight legs are lined up along the roadside, becoming a seasonal symbol of summer in Amakusa. With a crispy, light texture infused with the savory umami of octopus. Since they come in individually wrapped small bags, they are perfect as gifts to distribute. Please enjoy the blessings of the Amakusa sea and the lively atmosphere of the Octopus Road together with these crackers, unique to this octopus town.

Kuruma Ebi Yaki Senbei (Roasted Kuruma Shrimp Rice Cracker)

和菓子

📍 熊本空港、大観峰、熊本城

When cracked with a crisp snap, the savory umami of the sea spreads gently through your mouth. This cracker is luxuriously baked using Kuruma shrimp, a specialty of Amakusa, for a fragrant finish. Kami-Amakusa City is known as the birthplace of Kuruma shrimp aquaculture and still boasts one of the highest production volumes in Japan. With firm flesh and a natural sweetness, the Kuruma shrimp is a local treasure even designated as a representative fish of Kumamoto Prefecture. This senbei, which tightly encapsulates that elegant flavor, has been beloved by prefecture residents for a long time. Individually wrapped for easy sharing, its light texture can be enjoyed by everyone from children to the elderly. If you see it at Kumamoto Station or Kumamoto Airport, please do pick one up. It is a taste of Amakusa that shrimp lovers will find irresistible.

Hikoichi Honpo Tonchi Hikoichi Monaka

和菓子

This monaka is cutely shaped like Hikoichi, the witty character from Yatsushiro folklore. The protagonist of wit, alongside characters like Ikkyu-san and Kichiroku-san, greets travelers in the form of a sweet. Hikoichi Honpo is a long-established confectionery shop that began in 1896 as a stall at Yatsushiro Station. Created in 1953, the 'Hikoichi Monaka' features a shell made of 100% domestic glutinous rice, generously filled with homemade adzuki bean paste and white bean paste made from Hokkaido adzuki beans and teboka beans. It features an award-winning shell that won the Honorary President's Award at the National Confectionery Expo, paired with the gentle sweetness of bean paste slow-cooked by artisans. It is a taste of the hometown that you must try when visiting Yatsushiro.

Puccho Kumamon - Kumamoto Yatsushiro Banpeiyu Flavor

その他

A Banpeiyu flavor of Puccho, created in collaboration between UHA Mikakuto and Kumamon. The soft candy tightly encapsulates the flavor of citrus grown in Yatsushiro. Banpeiyu is one of the world's largest citrus fruits, representing Yatsushiro. They can grow as large as an adult's head, and in 2005, it was recognized by the Guinness World Records as the heaviest citrus fruit. Its sweetness and acidity have been carefully reproduced in this candy. With a chewy texture and refreshing citrus taste, the package features Kumamon enjoying sightseeing at famous Kumamoto spots like Mt. Aso. It is an enjoyable local candy designed to boost Kumamoto's popularity.

Hikonpo Store - Tonchi Hikoichi Monaka

和菓子

The signature confection of Hikonpo Store, which was founded in 1896 as a shop at Yatsushiro Station. It comes in two varieties: red bean paste made from Hokkaido adzuki beans and white bean paste. The skin, made from 100% domestic glutinous rice, is finished with a fragrant 'yakikogashi' (lightly scorched) method.

Senju Sakura Mochi

和菓子

📍 雲仙温泉

A Sakura Mochi that heralds the arrival of spring, gently wrapped in salt-pickled cherry leaves. When you softly unwrap the leaf, a subtle saltiness and the aroma of cherry blossoms float up. It is crafted by Senju-an Nagasakiya, a Japanese confectionery shop in Nagasaki founded in 1929. This long-established shop, which has continued to handmade Nagasaki sweets such as Castella, applies its meticulous skill to seasonal wagashi as well. The flavor, where the saltiness of the leaf meets the elegant sweetness of the bean paste in a chewy dough, is truly springtime itself. It is perfect as an accompaniment to flower viewing or as a spring gift. It is a quintessential spring treat that makes you want to brew a cup of warm tea and savor it slowly.

Marutto Biwa Jelly

スイーツ

This is a luxurious treat featuring an entire piece of loquat flesh, with the skin and seeds carefully removed, encased in jelly. When you gently dip your spoon in, the fruit reveals itself with a soft wobble. Loquats are precious fruits that are only available for a very short period in early summer. To ensure you can enjoy their seasonal deliciousness any time, we have carefully prepared them whole in a smooth jelly. With a smooth texture that glides down the throat and the pure flavor of the fruit itself, chilling it well further enhances its refreshing sensation. It is a luxurious dessert filled with the bounties of early summer, as if you were tasting a fresh loquat exactly as it is.

Cherry Blossom Promenade

和菓子

A spring-exclusive Japanese confection with a glamorous appearance reminiscent of falling cherry blossom petals. Simply placing it on a plate instantly spreads a bright, spring-like color across your dining table. Cherry blossoms are the symbol of spring in Japan. We have carefully crafted this sweet to capture that elegance, layering a subtle saltiness with a refined sweetness. It is a treat that allows you to feel the season through both sight and taste. It is perfect as a gift for flower viewing (hanami) or as a small spring token of appreciation. Served alongside tea, it is sure to spark lively conversation. Please enjoy this special flavor, available only during the cherry blossom season, slowly and to your heart's content.

Hana Unzen

その他

📍 雲仙温泉

An elegant confection adorned with flowers, widely loved in the souvenir shops of Unzen Onsen. This item has been cherished for many years in the hot spring town where steam rises from the baths. Unzen Onsen, spread across a high-altitude area of about 700 meters, is a famous hot spring that has attracted many medicinal bathers since ancient times. The confection sold in this hot spring town features a delicate and gentle flavor that softly soothes the hearts of travelers. It is perfect as an accompaniment to a break after soaking in the hot springs, or as a souvenir to bring home memories of your trip. Along with the clear air of Unzen, this elegant sweet with its mild sweetness will make you fondly remember your leisurely travel time.

Kakumasa Usa Mairi

その他

📍 宇佐神宮

A baked confection from "Kakumasa," located on the approach to Usa Jingu Shrine in Oita Prefecture. It is a warm, local specialty that is perfect as a souvenir or a memento of your visit. It features a moist, double-layered structure where sweet potato paste is wrapped inside purple sweet potato paste. The gentle sweetness of the potato melts softly in your mouth. The box is adorned with the 'Hidari Mitsu-tomoe' (triple swirl) crest of Usa Jingu, allowing you to take home the atmosphere of the shrine visit. A comforting potato flavor that is perfect with tea. This is a famous confection of the shrine approach that you will want to enjoy along with your memories of visiting Usa Jingu. Please enjoy it as a relaxing treat after your pilgrimage.

Unzen Onsen Manju

和菓子

📍 雲仙温泉

A long-beloved hot spring manju from the steaming streets of Unzen. The gentle sweetness of the simple smooth red bean paste soaks into your body after a soak in the springs. Unzen Onsen is an ancient hot spring said to have begun about 1,300 years ago when Gyoki founded a temple after seeing smoke rising from the mountains. Since the Meiji era, it has been visited by people from Japan and abroad as a high-altitude summer resort and was designated as Japan's first national park. Near the sulfur-scented Unzen Jigoku, souvenir sweets have flourished alongside a long culture of hot spring healing. Wrapped in a fluffy dough, the bean paste offers a nostalgic, gentle taste. It is a masterpiece you will want to take home quietly along with your travel memories.

Unzen Kinu no Shirabe

和菓子

📍 長崎空港、長崎駅、雲仙温泉 ほか1件

This Japanese confection takes its name from its texture, which is as smooth as silk. Tsubuan (chunky red bean paste) is gently wrapped in a thinly stretched habutae mochi. Its appearance is elegant and smooth, resembling yatsuhashi. The compatibility between the chewy, stretchy mochi dough and the sweet chunky bean paste is outstanding. The mochi itself has a subtle sweetness, making it a perfect accompaniment to tea. It is a well-loved souvenir of Unzen. Its soft texture and gentle sweetness are enjoyed by all generations. It is the kind of sweet you'll want to include as a small gift during your travels; you'll find yourself reaching for one after another.