Specialties & Local Products of 宮崎県

Ebino Kogen Beef

特産品

The Ebino Highlands are embraced by the Kirishima mountain range. Within this cool climate, Japanese Black Wagyu is raised with great care. Ebino City is a highland town located at the southwestern edge of Miyazaki Prefecture, bordering Kagoshima and Kumamoto. With significant temperature fluctuations between day and night, and blessed with clear air and pure water, the cattle are raised freely in this environment. Cattle raised here, if they meet the standards, are shipped as Miyazaki Beef—which has even been honored as number one in Japan—and can be enjoyed at nearby ryokans in Kyomachi Onsen. Fine marbling and a refined, melting sweetness of fat. Savoring a slice nurtured by the nature of the highlands after relaxing your body in an hot spring—a luxurious moment like this awaits you here.

Ebino Rice

特産品

With the subsoil water from the Kirishima mountain range and the significant temperature fluctuations unique to the basin, Ebino City possesses all the conditions necessary to grow delicious rice, making it one of the premier rice-producing areas in Miyazaki Prefecture. Pure water and the temperature difference between day and night—this blessed environment nurtures rice with firm grains, sweetness, and stickiness. In particular, 'Hinohikari from Ebino' has received high praise from both inside and outside the prefecture for its luster and excellent taste. Once cooked, it becomes fluffy and glossy, with sweetness spreading with every bite. The umami increases as you chew, making it so delicious you won't be able to stop eating even without side dishes. Please enjoy these prideful grains, nurtured by the nature of the highlands, freshly cooked.

Aya Organic Vegetables

特産品

Embraced by evergreen forests, Aya Town is known nationwide as a 'town of organic agriculture.' What grows in its fields are fresh vegetables with intense flavors. Aya Town was a pioneer in organic agriculture, enacting the 'Ordinance on the Promotion of Natural Ecosystem Agriculture' ahead of the rest of the country in 1988. Without relying on chemical fertilizers or pesticides, vegetables have been grown using natural cycle farming methods that utilize compost. In 2012, it was registered as a UNESCO Biosphere Reserve. The pure water and soil, nurtured by one of Japan's largest evergreen forests, produce bountiful and flavorful vegetables. With just one bite, you will be surprised by the true, rich taste of the vegetables. Please try the blessings raised by this town that lives in harmony with nature, available at places like Roadside Stations.

Aya Handmade Ham & Sausage

特産品

Focusing on bringing out the flavor of the ingredients while relying as little as possible on additives, the ham and sausages handmade in our Aya Town workshop are defined by their natural taste. In Aya Town, known as a town of organic farming, an awareness of food safety is deeply rooted in daily life. The ham and sausages carefully prepared in this local workshop offer a simple yet powerful flavor where the umami of the meat itself can be clearly felt. Because we add no unnecessary ingredients, the flavor of the meat spreads with every bite. When grilled, they pop with a crisp texture and release juicy meat juices. They also pair excellently with Aya's local craft beer. Please try bringing this handmade taste, born from a town that cherishes nature, to your dining table.

Chicken Nanban (Originating from Nobeoka)

ご当地グルメ

A juicy dish where freshly fried chicken is dipped in sweet vinegar. While Chicken Nanban has now become popular nationwide, its birthplace is here in Nobeoka City, Miyazaki Prefecture. Its roots lie in the staff meal (makanai) of a Western-style restaurant called "London" that once existed in Nobeoka. The prototype is said to be a staff meal where battered and fried chicken was briefly soaked in sweet vinegar. Eventually, it branched into the "Ogura" style, which adds tartar sauce, and the "Naokchan" style, which finishes with only sweet vinegar. In Nobeoka, the style using only sweet vinegar without tartar remains deeply loved. The sweet and sour sauce paired with a crispy coating. A piece enjoyed in its birthplace is truly exceptional.

Nobeoka Mehikari

海鮮

When you bite into the crispily fried coating, the white flesh melts away. The bones are soft enough to be eaten whole, and an elegant umami seeps out with every bite. Mehikari is a deep-sea fish about 5–15 cm in size, caught in the Hyuga-nada Sea off the coast of Nobeakan at depths of around 300 meters. It is called by this name because its large eyes appear to sparkle blue. Its Japanese name is Aomeeso. While it was once a fish that was not highly valued, restaurants in Nobeoka experimented with various cooking methods, and it eventually gained spotlight through media coverage. Because the bones are soft, you can enjoy it from head to tail without worry when served as karaage (deep-fried). Please enjoy this blessing of the deep sea, served freshly fried.

Haze (Goby) Cuisine

郷土料理

As autumn deepens, dishes made from haze—locally affectionately known as 'Haze'—appear on the dining tables of Nobeoka. Mahaze caught at the estuary of the clear Gokase River becomes fattier and much more flavorful as the weather turns cold. In Nobeoka, these fish have long been enjoyed in various forms, including tempura, kanroni, and nanbanzuke. When lightly fried, the flesh is soft and light; when simmered sweet and savory with the bones, it becomes a dish that pairs perfectly with rice. As autumn arrives, you can see people casting fishing lines by the riverside, making this a seasonal tradition passed down through generations of families. This is a local taste unique to Nobeoka, allowing you to savor the full bounty of the river. Please enjoy this dish that heralds the arrival of autumn.

Nobeoka's Karamen

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The aroma of chili pepper and garlic rises from the bright red soup. As you slurp, the smooth, firm noodles glide down your throat, while the mellow notes of egg and chives gently embrace the spiciness. Sweat beads on your brow with every bite, yet you simply cannot stop your chopsticks. Karamen originated in Nobe laoka City, Miyazaki Prefecture. It is said to have begun in 1987 as a side dish at a local izakaya. The dish was the result of trial and error, as the founder sought to recreate the memory of a dandan noodle dish they had once tasted. The hallmark is the unique, konjac-like chewy texture of the noodles, made from a blend of buckwheat and wheat flour. Since you can choose your preferred spice level, you can discover a bowl that is uniquely yours. Leaving you drenched in sweat but craving more—it is the soul food that Nobeoka is proud of.

Chicken Nanban

ご当地グルメ

Chicken coated in batter, dipped in sweet vinegar, and generously topped with creamy tartar sauce. With a single bite, the sweet and sour notes and the mellowness rush over you at once. It was born in Nobeoka City, Miyazaki Prefecture. It is said to have started in the 1950s as 'fried chicken soaked in sweet vinegar' made as staff meal at a Western-style restaurant in the city. The current form with tartar sauce is said to have been devised around the 1960s at the Western-style restaurant 'Ogura,' while 'Naochan,' which preserves the original style without tartar, is also known as an originator. In 2007, it was selected as one of the 100 Local Dishes by the Ministry of Agriculture, Forestry and Fisheries. The sweet vinegar, the tartar, and the savory chicken—please enjoy this dish where all three harmonize in their true home.

Charcoal-Grilled Local Chicken

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Flames rise as fat drips onto the charcoal. When the chicken thigh is thrust into the fire, the surface becomes fragrant and black, while the inside stays moist. As you chew, the savory flavors seep out from deep within the meat. Miyazaki's local chicken is known as 'Jitokko.' It is said that the name originates from the fact that local residents once presented it to the officials (Jito) of the Shimazu Clan. Because the native breed became rare and was designated a natural monument, 'Miyazaki Jitokko' was developed for culinary use. The cooking method of seasoning with salt and smoking over charcoal has been enjoyed in Miyazaki since ancient times. While the exact origin is unclear, 'Maruman Yakitori,' founded in 1954, is considered one of the original establishments. Please enjoy this fragrant dish along with some shochu.

Hiyajiru (Chilled Soup)

郷土料理

Pouring chilled miso soup generously over hot rice. The aroma of cucumber and shiso rises softly, making the chopsticks move effortlessly. Even in the summer when appetite drops due to the heat, you can eat plenty of this. Hiyajiru is a local dish passed down primarily around the Miyazaki Plain. It is said to have originated from farmers pouring miso dissolved in water over barley rice during breaks from heavy summer farm work; it was originally referred to as 'farmers' food' or 'battlefield food.' There are also tales that its origins lie in the 'soup-over-rice' meals spread by monks during the Kamakura period. After the war, various households added their own touches, evolving it into a sophisticated dish. It is a taste that allows you to experience Miyazaki in summer with a single bite.

Miyazaki Beef

特産品

The moment it touches your mouth, the fat dissolves effortlessly. The fine marbling melts on your tongue, leaving behind only the sweetness of the meat. This is Miyazaki Beef, standing at the pinnacle of Wagyu. The National Wagyu Ability Convention, held once every five years, is often called the 'Olympics of Wagyu.' Since 200im7, Miyazaki Beef has repeatedly won the Prime Minister's Award, and at the 12th Kagoshima Convention, it achieved the unprecedented feat of winning the highest award for four consecutive conventions. Only Black Wagyu cattle raised in Miyazaki Prefecture that meet specific meat quality grades are permitted to bear the name 'Miyazaki Beef.' Please enjoy a slice of this Japan-leading beef at your table on a special occasion.

Lettuce Roll

ご当地グルメ

The crisp texture of the lettuce meets the plumpness of the shrimp. The mellow mayonnaise sauce blends with the vinegared rice, creating a refreshing sensation that feels more like a salad than traditional sushi. Its birthplace is the Miyazaki sushi restaurant 'Ippei.' It is said that in 1966, the first owner, Shoji Muraoka, devised this roll for his friend, composer Masaaki Hirao. Driven by the desire to create 'healthy sushi where you can enjoy vegetables,' he created the then-innovative combination of shrimp, lettuce, and homemade mayo sauce. This dish is said to be the origin of what later spread as 'salad rolls' and overseas roll sushi. Please try this dish that overturned the common sense of sushi.

Meat-Wrapped Onigiri

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Pork infused with soy sauce wraps tightly around white rice. When you take a bite, the sweet and savory flavor of the grilled meat merges with the sweetness of the rice—it is simply irresistible. This is a local gourmet specialty from Miyazaki City. Its prototype was served as staff meal at an izakaya in the city called 'Zasshoku-do' in 1992. Due to its popularity among regular customers, a specialty shop called 'Toriaezu Honpo' (later Nikumaki Honpo) opened in 1997, bringing it to the public as a commercial product. It eventually gained fame on television and expanded to Tokyo and Osaka. While originally triangular, the shape changed to an oval (俵型) to make it easier to eat. Please try this taste of Miyazaki that you can enjoy with just one hand.

Karamen (Spicy Noodles)

ご当地グルメ

The aroma of garlic and chili rises from the bright red soup. As you slurp it, sweat beads on your forehead, yet you cannot stop your chopsticks—this is Nobeoka's Karamen. Originating in Nobeoka City, Miyazaki Prefecture, it is said to have started as a side dish at a local izakaya around 1987. The founder of 'Masumoto,' considered the original creator, arrived at this flavor through much trial and error, based on a spicy Dan Dan noodles he ate while living in Kawasaki. The noodles are made from buckwheat and wheat flour; because their texture resembles konjac, they are called 'konjac noodles.' With the addition of chives, beaten egg, and minced meat, a deep umami hides behind the heat. A beloved dish to finish a night of drinking, you can choose your spice level to suit your preference.

Mango (Taiyo no Tamago)

特産品

When you slice into it, the juice overflows. With a single bite, the luscious flesh melts on your tongue, spreading a rich sweetness throughout your mouth. 'Taiyo no Tamago' is the pinnacle brand among fully ripened mangoes produced in Miyazaki Prefecture. Only fruits that have fully ripened on the tree and naturally fallen are eligible. The certification criteria are strict: a weight of 350g or more, a sugar content of 15 degrees Brix or higher, and at least half of the skin must be red. It is said that only about 15% of Miyazaki's fully ripened mangoes meet these conditions, making it a truly selected masterpiece. Each fruit is carefully nurtured, offering a sweetness like the blessing of the sun. Please enjoy it as a special treat for your special days.

Hyuganatsu

特産品

Savoring it along with the fluffy white peel. After a refreshing acidity, a subtle sweetness from the white pith follows, making your mouth feel like spring all at once. Hyuganatsu is a specialty citrus of Miyazaki. It is said to have begun with a single tree accidentally discovered in Soi, in the old Miyazaki District, during the Bunsei era (around 1818–1829) at the end of the Edo period. The name comes from the fact that Miyazaki was once known as Hyuga Province. Although it was too sour to eat when first discovered, repeated cultivation and breeding have developed it into a local specialty. A unique way to enjoy this fruit is to peel the outer skin thinly, like an apple, while leaving the white pith intact. This is a Miyazaki citrus that heralds the beginning of early summer.

Gane

郷土料理

From within the crispy fried batter, the fluffy sweetness of the sweet potato reveals itself. Its savory aroma and rustic charm make it impossible not to reach for just one more. 'Gane' is a local dish that has been cherished from southern Miyazaki Prefecture to Kagoshima Prefecture. It is a type of kakiage where thick-cut sweet potatoes and vegetables are coated in batter and deep-fried. Because its appearance resembles a crab, it came to be called 'gane'—the word for crab in the Miyakonojo and Kagoshima dialects. Since ancient times, it has been featured in New Year's cuisine and loved as an accompaniment to shochu, a snack with tea, or a treat for children. The recipe for the batter and the choice of ingredients vary from person to person, meaning every household has its own unique taste. This dish is like a piece of the warm dining tables of Southern Kyushu, served freshly fried.

Kushima Buri

海鮮

The glossy, fatty slices melt with a sweet flavor the moment they enter your mouth. There is so little fishy odor that it's hard to believe it's Buri; only a rich umami spreads through your palate. It is excellent as sashimi or in a bowl, and when prepared as shabu-shubabu, the fat melts softly. Kushima City, Miyazaki Prefecture, is one of Japan's leading Buri production areas. Raised by the Kuroshio Current, 'Miyazaki Buri' has been selected as Miyazaki's 'Winter Fish.' The 'Kurose Buri' raised in Kushima is produced through complete aquaculture starting from the egg stage, and is renowned for its firm texture and beautiful color. Locally, the 'Buri-puri Don' (Buri bowl) topped with freshly killed Buri is also a specialty. A pride of Kushima that offers consistent deliciousness throughout the year.

Kushima Sweet Potatoes

特産品

When split open, a sweet aroma rises along with the steam. With just one bite, a honey-like sweetness overflows from the moist and dense flesh. When made into roasted sweet potatoes, that sweetness becomes even more intense. The Otsuka district of Kushima City is a representative sweet potato production area in Miyazaki. Surrounded by mountains, the warm and rainy climate is perfect for growing high-quality potatoes. The 'Yamadai Kansho' variety, nurtured with care from soil preparation to harvest, is a brand distributed widely not only in Kyushu but also to the Kanto and Kansai regions. Each carefully selected potato is meticulously packed into boxes before setting off on its journey. Roasted, steamed, or fluffy—the simple sweetness warms even your heart.

Takahara Eggs

特産品

Takahara Town spreads across the foothills of the Kirishima mountain range. Fresh eggs are produced by chickens raised amidst clear air and abundant nature. Takahara Town is a town with active poultry farming. The eggs produced by healthily raised chickens boast a deep yolk color and a rich, creamy flavor. Most recommended is the egg-on-rice (tamago kake gohin) where you can taste them freshly picked. At roadside stations and direct sales offices, you can also enjoy various egg dishes that utilize this freshness. A single glossy egg over hot rice. With just a drizzle of soy sauce, it becomes a luxurious meal that makes you want to eat bowl after bowl. Please try a single egg filled with the blessings of the Kirishima foothills in its simplest form.

Takahara Vegetables

特産品

Fresh highland vegetables nurtured by the cool climate of the Kirishima foothills. Takahara Town is a place where vegetable cultivation utilizing temperature differences is thriving. In the high-altitude Takahara Town, the temperature difference between day and night imparts sweetness to the vegetables. Winter vegetables such as daikon radish, Chinese cabbage, and spinach—which increase in umami by being exposed to the cold—are characterized by their firm leaves and roots and intense flavor. They grow freely amidst the subsoil water of Kirishima and clear air. When simmered, they are fluffy and sweet; when put in hot pots, they melt and soak up the broth. Please enjoy plenty of seasonal vegetables, carefully raised by the nature of the Kirishima foothills, at your dining table during the cold season.

Takachiho Beef

特産品

The delicate texture allows the chopsticks to cut through effortlessly the moment they touch the meat, and the elegant fat melts away as soon as it enters your mouth. The irresistible charm of Takachiho Beef lies in its light, clean umami that leaves a pleasant aftertaste without feeling heavy. This Kuroge Wagyu (Japanese Black) is raised in the Takachiho region, centered around Takachiho Town in Miyazaki Prefecture, and is carefully nurtured using a unique, rich feed made from natural wild plants from the surrounding mountains and spring water, along with rice bran. At the 2022 National Wagyu Beef Capability Contest, it was honored with the Prime Minister's Award as the representative beef of Miyazaki Prefecture, earning high praise for its high oleic acid content which contributes to its melt-in-the-mouth quality. Try dipping thin slices coated in sukiyaki sauce into a creamy, soft-boiled egg. We invite you to experience a slice of lightly seared shabu-shabu for yourself.

Soba of Takachiho

郷土料理

Clear air and a cool climate nestled in the mountains. Takachiho, the village of myths, has been known as a producer of soba since ancient times. In the high-altitude area of Takachiho, a native variety called 'Takachiho Zairai' has been cultivated by taking advantage of the temperature difference between day and night. The characteristic of this native variety is its strong aroma despite its small grain size. Carefully ground with a stone mill and kneaded with pure water, the resulting handmade soba is rich in flavor and smooth to swallow. Throughout the town, there are famous shops that serve self-cultivated soba stone-milled on-site. A bowl enjoyed amidst the crisp, cold mountain air makes the aroma of the soba even more special. It is a dish you must try when visiting this mythical village known for its sea of clouds.

Takachiho no Kagura Soba

郷土料理

Sipping soba with warm broth on a cold night—Takachiho no Kagura Soba is a heartwarming bowl that has been served at Yokagura gatherings. Takachiho's Yokagura is a Shinto ritual dedicated to the local villages every winter and is designated as a National Important Intangible Folk Cultural Property. Warm kake-soba has long been provided to those watching the thirty-three dances that proceed through the night. In the freezing depths of the night, the steaming noodles soak warmth into the chilled body. Enjoy the fragrant Takachiho soba with hot, flavorful broth. The flavor is even more special when enjoyed while listening to the sounds of the Kagura drums and flutes. It is a comforting local food that colors the winter in this village of mythology, having warmed the bodies of those watching over the long night.

Takanabe Gyoza

ご当地グルメ

Small in size with a crispy skin. Takanabe, actually the smallest town in Miyazaki Prefecture, is a "gyoza town" known only to those in the know. In Takanabe, with a population of approximately 20,000, there are about twenty shops serving gyoza, making the number of shops per capita one of the highest in the country. Gyoza is so deeply integrated into daily life that people often bring them as small gifts. Because the town is one of the top cabbage producers in the prefecture and has a thriving livestock industry, you can enjoy gyoza made with an abundance of local ingredients—a charm unique to this production area. Each shop shines with its own individuality, serving up freshly pan-fried plates. When you bite into the crispy, fragrant skin, juicy filling overflows. It is a town that makes you want to go on a gyoza bar-hopping adventure.

Takanabe Cabbage

特産品

Soft leaves and sweet all the way to the core. Takanabe cabbage is a proud specialty nurtured by the warm climate. Takanabe Town is one of the leading cabbage production areas in Miyazaki Prefecture. Thanks to the mild climate, the cabbage grows freely in open fields even during winter. Having been exposed to the cold, the sweetness increases; the cabbage features thick yet soft leaves and is delicious both raw and cooked. This cabbage is also used generously in the town's famous gyoza. Chop it up for a salad to enjoy its fresh sweetness, or stir-fry it quickly to highlight its crisp texture. Please enjoy Takanube cabbage, which lets you taste the full bounty of the fields.

Kunitomi Mango

特産品

A melting sweetness and overflowing juice. Mangoes, often referred to as the queen of tropical fruits, are grown here in Kunitomi Town. Miyazaki Prefecture is a leading producer of fully ripened mangoes. Using greenhouse cultivation that takes advantage of the warm climate, the fruit is allowed to ripen fully on the tree before being harvested. Kunitomi Town is one of those key production areas. Because only the fruit that has ripened enough to fall naturally is shipped, they possess high sugar content and a rich, luscious flavor. With just one bite, a mellow sweetness and rich aroma spread throughout your mouth. The vibrant orange flesh is visually stunning as well. It is a summer jewel of Miyazaki, perfect for a thoughtful gift.

Kuniomi Kumquat

特産品

Take a bite, skin and all. These kumquats from Kuniomi Town boast a melting sweetness that only comes with full ripeness. In Miyazaki Prefecture, fully ripened kumquats carry the brand name 'Tamatama.' Only those that meet strict criteria—ripening slowly in greenhouses for over 210 days from flowering to achieve a sugar content of 16 degrees or higher and an L-size or larger—are permitted to use this name. Kuniomi Town is one of the leading production areas. Those with even higher sugar content are referred to as 'Tamatama Excellent.' There is almost none of the characteristic bitterness found in kumquats; the skin is soft, and the sweetness is refreshing. As long as you don't mind the seeds, you can enjoy them whole in a single mouthful. Please enjoy these sun-colored gems of winter exactly as they are.

Mitsumata Grapes

特産品

Grapes that grow plumply, bathed in plenty of sunlight. Mitsumata Town is a well-known local secret for its production of Kyoho and Shine Muscat grapes. Located in a corner of the Miyakonojo Basin, Mitsumata Town is blessed with a warm climate and well-drained soil. This environment nurtures juicy grapes filled with sweetness. From summer to autumn, you can enjoy grape picking at tourist farms within the town, attracting many people seeking that freshly picked taste. As soon as you put a single berry in your mouth, juice overflows the moment the skin breaks, followed by a rich sweetness. With varieties available that are seedless and edible including the skin, they captivate everyone from children to adults. Please enjoy a cluster raised by the sun of Mitsumata.

Mitsumata Wagyu

特産品

High-quality brand Wagyu is raised even in Mitsumante Town, nestled within the Miyakonojo Basin. Mitsumata Town is located in a corner of the Miyakonojo Basin, where livestock farming is prosperous. Amidst rich nature and a blessed climate, producers raise each cow with great care. The Japanese Black cattle raised here are shipped as Miyazaki Beef—which has even shone as number one in Japan if they meet the standards—boasting fine meat texture and an elegant sweetness of fat. The fat melts the moment it hits your mouth, and the umami of the meat overflows with every chew. At yakiniku restaurants within the town, you can fully savor its true quality. Please try a slice of this pride of the Miyakonojo Basin, a region famous for its meat.

Morozuku Shiitake Mushrooms

特産品

Sprouting from oak logs. Morozuku Village is known as a 'Shiitake Village' and is the birthplace of log-grown shiitake cultivation. In Morozuku Village, shiitake cultivation using logs has been practiced since the early part of the Edo period. Along with its cedar and cypress forests, the village has intentionally protected and nurtured the oak and beech forests that serve as the base for shiitake logs. Our pride lies in our thick, highly aromatic mushrooms, which are carefully grown over about two years after inoculating the oak logs with spores. Dried shiitake are shipped all over the country. Fragrant when grilled and bursting with umami when simmered. Please enjoy this nutritious bounty raised by a village that lives in harmony with the forest.

Morozuku Mountain Bounty

特産品

Wild plants in spring, mushrooms and chestnuts in autumn. In Morozuku Village, embraced by the forest, seasonal mountain bounties color our lives. With forests covering most of its area, Morozuku Village is truly a treasure trove of mountain blessings. Bamboo shoots and bracken sprout in the spring, and highly aromatic mushrooms and plump chestnuts ripen in the autumn. The villagers have lived while cherishing these seasonal gifts. These are rich presents from nature, unique to a village that coexists with the forest. At the roadside station, you will find seasonal delicacies that can only be encountered during their specific time of year. The fresh flavors nurtured by the mountains represent the very essence of the changing seasons. If you visit Morozuku, please be sure to taste these mountain blessings.

Melons of Kobayashi

特産品

When you slice into it, plenty of juice slowly overflows. With a single bite, a deep, rich sweetness spreads from the melting flesh. Even the aroma that drifts through your nose is enchantingly rich. Kobayashi City, Miyazaki Prefecture, is a producer of high-quality Earl Melons. Specifically, those selected with a sugar content of 14% or higher are called 'Mero-Mero Melons' and are certified under the Miyazaki brand. By nurturing only one single fruit per vine, that painstaking effort produces such intense sweetness. Only those that pass inspection via light sensors for sugar content are delivered. A melting luxury in season during early summer. It is a single piece of fruit that brings joy when given as a gift to someone special.

Kobayashi Brand Beef

特産品

The moment it touches your mouth, the fat melts away, and the umami of the meat surges forward. The fine marbling dissolves on the tongue, and a refined sweetness spreads with every chew. The tenderness and aroma will make you smile involuntarily. Kobayashi City, Miyazaki Prefecture, is a major production hub for Miyazaki Beef. 'Miyazaki Beef' is a brand name that only selected Kuroge Wagyu raised within the prefecture with a meat quality grade of 4 or higher can claim. It is a high-performance beef that has won the top award at the Zen-Noh Wagyu Beef Performance Contest for four consecutive competitions. Its hallmark is its smooth melt-in-the-mouth texture and delicate marbling. Whether served as steak or sukiyaki, its excellence is guaranteed. It is a dish you'll want to savor on those special occasions.

Kobayashi Cheese Manju

ご当地グルメ

When you break open the crisp dough, creamy cheese flows from within. The combination of the crumbly sweet dough and the mellow, slightly salty cheese creates an addictive flavor in every bite. If warmed, it becomes even more rich. Cheese manju is a baked confection that originated in Miyazaki in the 1980s. It consists of cream cheese wrapped in a cookie-like dough and then baked. One of the original creators is said to be 'Fugetsu-do,' an old establishment in Kobayashi City, Miyazaki Prefecture, which is believed to have created it in 1986. Today, it has spread throughout Miyazaki, offering the joy of comparing the unique styles of different shops. A perfect balance of sweetness and cheese richness—once you know it, this Miyazaki snack is unforgettable.

Shintomi Lychee

特産品

The moment you peel the skin, abundant juice overflows. As you take the translucent white flesh into your mouth, an unprecedented freshness and sweet aroma instantly spread through your senses. This is a brand developed over more than ten years by Shintomi Town, Miyazaki Prefecture, as they tackled the challenge of producing domestic fresh lychees—which account for only one percent of domestic circulation—by applying cultivation techniques from Miyazaki mangoes. The hallmark is a vibrant red skin, slightly larger than a golf ball. It is a rare masterpiece, strictly selecting only those fruits that weigh over 50 grams per piece and have a sugar content of over 15 degrees. Unlike frozen products, the fresh version offers a melting juiciness that is entirely different. One bite will surely make you reach for the next.

Shintomi Tomato

特産品

When you bite into one, a concentrated sweetness bursts forth. Shintomi tomatoes are popular for their fruit-like flavor. Shintomi Town is an area where tomato cultivation thrives by taking advantage of the warm climate. Many high-sweetness varieties are grown, including fruit tomatoes that achieve high sugar content through controlled watering. The deep red, ripe tomatoes have a perfect balance of acidity and sweetness, making them a delicacy even when eaten plain. Bite into one chilled, and juicy juice will fill your mouth. Whether added to salads or soups, they greatly deepen the umami of your dishes. First, please try Shintomi tomatoes exactly as they are, having basked in plenty of sunlight.

Saito Mango

特産品

As you bring a slice to your mouth, the meltingly soft flesh overflows with intense sweetness and juiciness. With a smooth texture and a rich aroma reminiscent of the tropics, these ripe mangoes are truly the jewels of fruit. Saito City is considered the birthplace of Miyazaki mangoes. Using Miyazaki's unique cultivation method—where fruit is allowed to ripen fully on the tree and then caught in nets as it falls naturally—the sweetness is pushed to its absolute limit. Only the finest specimens that meet strict criteria, such as a sugar content of 15 degrees Brix or higher and a weight of over 350g, are permitted to bear the name "Taiyo no Tamago" (Egg of the Sun). Only a tiny handful are worthy of such a name. A truly luxurious fruit that graces the dining table in early summer.

Saito Green Peppers

特産品

Thick-fleshed with a mild bitterness, Saito green peppers have a reputation for being eaten heartily even by children. Saito City is the leading producer of green peppers in Miyazaki Prefecture. Thanks to active greenhouse cultivation that utilizes the warm climate and abundant sunlight, glossy and firm green peppers are shipped throughout the year. Miyazaki Prefecture once boasted the highest production volume in Japan and continues to be known as a top-class production area nationwide. When stir-fried, they stay crunchy; when blanched, they have a subtle sweetness. Because they have very little strong flavor, they greatly expand your range of possible dishes. Please try incorporating these nutrient-packed Saito green peppers into your daily dining table.

Nishimira Gibier

郷土料理

There is even a dish named after Karikobozo, a spirit passed down in the village. In Nishimeral Village, gibier dishes using deer and wild boar are specialties. With forests occupying over ninety percent of its area, Nishimira Village is a nature-rich land where wild deer and boar live. Since ancient times, these meats have been valued as precious sources of protein. In recent years, processing and sales as village resources have progressed, leading to the creation of products named after the village spirit, such as 'Karikobozo's Gibier Curry.' Gibier, packed with the umami of lean meat, pairs well with hot pots, steaks, and curries. Please enjoy this unique local flavor, a blessing unique to this deep mountain village.

Nishimira Salmon

特産品

When sliced, the flesh reveals a beautiful, translucent glow. With a single bite, the moderate sweetness of the fat and clear umami spread across the palate, leaving an incredibly light aftertaste. In Nishimira Village, Miyazaki Prefecture—a deep mountain village nestled in the heart of the Kyushu Mountains—the fish are carefully raised over three to four years under a mountain climate with large temperature fluctuations and pure mountain streams. The process is handled entirely within the village, from eggs to shipment, maintaining a strict 'no medication' policy, which is considered difficult for freshwater fish. Because they reach your table only one or two days after being freshly killed, the freshness is outstanding. Experience the clear sweetness in melting sashimi, or the plump flesh when grilled to perfection. This is a one-of-a-kind salmon nurtured by the mountains.

Livestock Products of Kawaminami

特産品

Beef, pork, and chicken. Kawaminami Town is one of the leading livestock areas in Miyazaki Prefecture, known by its very name as a 'town of livestock.' Blessed with vast plateaus, Kawaminami has long engaged in the thriving farming of cattle, pigs, and poultry. The meat, raised with great care and ingenuity by producers, is guaranteed in both freshness and quality. At butcher shops within the town, you can obtain fresh meat raised locally. From fine-textured Wagyu beef to flavorful pork and juicy chicken, the varieties of taste are diverse. Whether grilled or stewed, these meats are a true testament to the strength of this livestock town. Please enjoy the blessings of Kawaminami at your dining table.

Kawaminami Sweet Corn

特産品

Biting into a freshly picked ear is just like eating fruit. The sweet corn from Kawaminami Town surprises people with its intense sweetness. In Kawaminami Town, blessed with a warm climate, sweet corn grows under plenty of sunlight. Corn relies heavily on freshness; it is said that the sweetness begins to decline from the moment it is harvested. That is why freshly picked corn enjoyed at the source is truly exceptional. The kernels are large and glossy, bursting with sweet juice with every bite. It has a reputation for being delicious whether lightly boiled or even eaten raw. During the peak season, freshly harvested ears are lined up at local farm stands. From the field to your table, please come and taste the most delicious moment right here at the source.

Shiiba Gibier

郷土料理

Deep within the Kyushu Mountains lies Shiiba Village, counted as one of Japan's three great hidden regions. Rooted in the mountain lifestyle is the cuisine of wild game like deer and boar. In the mountain-surrounded Shiiba Village, deer and boar obtained through hunting have long been eaten as precious delicacies. The wild meat, raised running through the mountains, is characterized by a deep umami in the lean meat and low odor. When prepared as boar hotpot, it produces a rich, nutritious broth, and as venison steak, you can enjoy a firm texture. In the cold season, a bowl enjoyed around an irori (sunken hearth) will warm you to your core. Please take your time to savor these blessings unique to a village that lives in harmony with the mountains.

Shiiba Soba

郷土料理

Heirloom buckwheat grown via slash-and-burn agriculture. The soba from Shiiba Village, one of Japan's three great hidden regions, is a nutritious dish born from mountain village life. In Shiiba Village, the practice of slash-and-unburn agriculture—clearing and burning mountain slopes to grow crops—is still passed down. The heirloom buckwheat harvested from these fields is characterized by its small grains but powerful aroma. When made into hand-cut soba, you can enjoy a rustic flavor and firm texture. During the 'Shiiba Heike Festival,' serving soba is used to welcome visitors. A bowl made with pure mountain water allows the aroma of the buckwheat to pass through your nose with every slurp. Please try this simple soba that the lifestyle of this hidden region has continued to protect.

Na-tofu (Vegetable Tofu)

郷土料理

Seasonal vegetables and flowers scattered within tofu. Shiiba Village's Na-tofu is a colorful local dish born from the wisdom of the mountain village. It is said to have originated in an era when tofu was a luxury, created by mixing vegetables and leaves to supplement the limited amount of soybeans available. Its charm lies in how its appearance changes with the seasons—such as rapeseed blossoms and wisteria in spring, and shiitake mushrooms and yuzu from autumn to winter. It was a dish for special occasions, essential even at ceremonial events. The Shiiba style is to enjoy it without rinsing in water, served with soy sauce or yuzu miso. The colors visible through the slices are like a painting. It is a simple, warm taste that the mountain lifestyle has carefully preserved.

Miyakonojo Charcoal-Grilled Local Chicken

ご当地グルメ

Sizzling on the charcoal and rising with fragrant smoke—Miyakonojo's charcoal-grilled local chicken is appetizing just to watch. Miyazaki is the heartland of local chicken, with Miyazaki City and Miyakonojo City serving as its two major production hubs. Miyakonojo, in particular, is a livestock town that brands itself as the 'home of meat and shochu,' where local chickens raised in the natural environment of the Miyakonojo Basin are distributed. By grilling quickly over high-heat charcoal, the surface becomes beautifully browned, and when bitten, a bouncy texture and intense umami spread through the mouth. The aromatic smoke further stimulates the appetite. Locally, the classic style is to enjoy it as a snack while holding a glass of shochu. Please come and taste this fragrant dish for yourself.

Miyakonojo Beef

特産品

Miyakonojo City, which promotes itself as the "Home of Meat and Sholev," is a livestock town known to those in the know. One of its pride and joys is its brand Wagyu beef. Miyakonojo City boasts the highest agricultural production value in Japan when combining beef, pork, and poultry, making it truly a city of meat. It has repeatedly ranked number one in hometown tax donations, with high-quality beef such as Miyazaki Beef serving as the driving force behind this success. The subsoil from the Kirishima mountain range and the fertile earth nurture fine-textured meat and elegant fat. The moment you put it in your mouth, the sweetness of the melting fat showcases the true excellence of this meat hub. Whether for yakiniku or steak, you can fully enjoy its prowess. Please enjoy a dish that the city of meat and shochu is proud of.

Miyakonojo Pork

特産品

When you pick it up with chopsticks, the juicy fat spreads from the fine-textured meat. The sweet, melting umami of the fat will instinctively make you smile. Miyakonojo City in Miyazaki Prefecture is a livestock town boasting the highest pork production value in Japan. Surrounded by the Kirishima mountain range, the Miyakonojo Basin is blessed with nature; the pigs are carefully raised in a well-ventilated environment to minimize stress, using a specially formulated feed. The result is tender meat and sweet fat. With its livestock production value (including beef, pork, and poultry) being among the top in the country, it has also garnered high popularity in hometown tax donations. Please savor a slice filled with the effort and love of the producers, whether in shabu-shabu or tonkatsu. Take your time to enjoy it.

Tsunu Grapes

特産品

When you lift a cluster, it feels heavy with weight. Tsunu Town is a renowned grape-producing area, also famous as a wine village. Spreading across the Makouchidai plateau overlooking the Hyuga-nada Sea, grape cultivation in Tsunu Town began shortly after the war as a replacement for rice. Centered around Campbell Early, varieties like Muscat Bailey A and Delaware are grown, and the Tsunu Winery was established in 1996. Their wines, made from 100% locally produced grapes, have won numerous awards in both domestic and international competitions. The table grapes are also fresh and sweet, making grape picking tours a popular activity. Please enjoy a cluster grown on hills with a view of the sea, whether eaten fresh or as wine.

Hebesu

特産品

When squeezed firmly, an amazing amount of juice gushes out. A refreshing aroma rises softly, and just a single squeeze over a dish feels like a summer breeze blowing through. It pairs perfectly with everything—grilled fish, sashimi, and even alcohol. Hebesu is an acidic citrus fruit born in Hyuga City, Miyazaki Prefecture. It is said that toward the end of the Edo period, a local man named Chosokabe Heibei found it in the mountains and began growing it in his garden; thus, it came to be called 'Heibei-san's Vinegar,' or 'Hebesu.' Compared to Sudachi or Kabosu, it has fewer seeds and more juice due to its thinner peel. The acidity is mild, and the aroma is gentle and elegant. A treasure of Hyuga that brightens any dining table with a single squeeze.

Hyuga Seafood

海鮮

Fish landed at Hososhima Port are brought to the table on the very same day. Hyuga City is a port town that prides itself on its fresh bounty from the sea. Hososhima, facing the Nichihyu Coast, has flourished as a natural good harbor since ancient times. Blessed by the Kuroshio Current flowing offshore, a variety of local fish, including fatty wild-caught Buri, are landed one after another. Restaurants near the fishing port are renowned for serving sashimi platters and seafood bowls prepared by the fishermen. Freshly caught fish possess exceptional texture and sweetness. A generously served plate captures the very vitality of a port town. Please come and taste this fresh bounty for yourself while gazing out at the sea breeze and the ocean.

Obiten

郷土料理

Taking a bite of it freshly fried, it is soft and airy with a subtle sweetness. The savory flavor of the fish melts into the gentle sweetness of the brown sugar, creating an irresistible taste. Despite being a processed fish product, it has a charming quality similar to a snack. Obiten is a local tempura passed down in Obi, Nichinan City, Miyazaki Prefecture. It is made by turning nearshore fish such as sardines and horse mackerel caught in the Hyuga-nada Sea into paste, mixing it with tofu, and seasoning it with miso and brown sugar before frying. It is said to have been beloved in this region since the era of the Obi Domain in the Edo period. Because it contains tofu, it is fluffier and softer than Satsuma-age (fried fish cakes). It remains delicious even when cold, whether eaten as is or with a little extra preparation. Please enjoy one as a companion to your stroll through the castle town of Obi.

Nichinan Bonito

海鮮

The sliced flesh is glossy, clear red, and melts in your mouth with every bite. You can experience the clean umami and chewy texture that only high-quality, fresh bonito possesses. When seared, the fragrant aroma rises, making it an irresistible accompaniment to rice. Nichinan City is a 'bonito town' boasting one of the highest landing volumes of pole-caught bonito in the country. Schools of fish riding the Kuroshio Current are lured with live sardines and caught one by one with a rod. Because pole-catching minimizes damage to the fish, they arrive at the port with pristine flesh. Locally, the 'Nichinan Pole-Caught Bonito Seared Rice Bowl' is also a popular dish. This is Nichinan's pride—bonito that allows you to taste the direct blessings of the sea.

Spiny Lobster of Nichinan

海鮮

When you crack the shell, the white, firm meat springs with elasticity. The sweetness overflows with every bite, followed by a melting umami—the spiny lobster of the Nichinan Coast is truly a luxurious delicacy. Whether as sashimi, charcoal-grilled, or in miso soup, its presence is unmistakable. The spiny lobster fishing season in Nichinan begins with the arrival of autumn each year. It is said that because they are raised amidst the rough waves of the Kuroshio Current, the meat becomes firm and develops a deep sweetness. Once the season opens, the local ports are instantly filled with vitality. From autumn to winter is the peak time to eat. You can indulge in this seasonal flavor at ryokans and restaurants along the Nichinan Coast. Facing a steaming dish at a seaside inn—this is a delicacy that perfectly complements such a journey.

Atsuyaki Tamago (Thick-fried Egg)

郷土料理

When you take a bite, it wobbles softly and melts smoothly in your mouth. While it looks like a standard rolled omelet, the texture is much like a firm pudding. A gentle sweetness, woven from eggs and sugar, spreads softly through your palate. Obi's Atsuyaki Tamago is a traditional flavor passed down in Obi, Nichinan City, Miyazaki Prefecture. The eggs are mixed with sugar and mirin and left to rest overnight before being slowly cooked in a copper pan. The secret to that smoothness lies in the process of steam-frying it over charcoal placed both above and below the pan. In the past, it was presented as an offering to the lords of the Obi Clan, and even today, it remains a beloved dish essential for celebratory occasions. The surface is glossy, and the inside is moist. It possesses an elegant sweetness that makes it perfect as an accompaniment to tea.

Misato Unagi (Eel)

特産品

Plump eel raised by clear streams. In Misato Town, you can taste eel nurtured by the blessings of the Mimi River. The Mimi River, which flows through the town, is so pure that wild eel can still be caught today. Eel raised in these rich waters has plump, tender meat and a good amount of fat. Local restaurants have long delighted visitors by serving Kabayaki grilled to a fragrant perfection. The savory aroma rises along with the scent of the sauce. One bite reveals flesh that melts in your mouth, while the sweet and savory sauce makes you crave more rice. Please enjoy an eel full of flavor, raised in the clear streams of the mountains.

Misato Tea

特産品

A unique toasted aroma from the pan. The pan-fired tea produced in Misato Town is finished using traditional methods passed down in Miyazaki. Located in the mountains of the Kyushu range, Misato Town is a land ideal for tea cultivation, characterized by morning mists and significant temperature fluctuations. Unlike common steamed green teas, pan-fired tea (kamabiri-cha), where leaves are finished by roasting in a pan, features a refreshing taste and a signature toasted 'kama-ka' (pan aroma). Miyazaki is one of the few remaining production areas that continues to inherit this now rare method. When brewed, a unique aroma rises along with a golden-colored liquor. The aftertaste is refreshing, making it a cup you can enjoy for many infusions. Please enjoy this traditional taste that lives on in our mountain village.

Kishiro Yuzu

特産品

A single squeeze into your hot pot. The refreshing aroma that gently rises is the true charm of the yuzu grown in the mountains of Kishiro Town. In the mountainous regions of Kishiro Town, fragrant yuzu are carefully cultivated. Growing amidst clear air and abundant nature, both the peel and the juice of these yuzu possess a rich aroma. Many processed products that leverage this scent, such as yuzu ponzu, yuzu miso, and yuzu jam, are produced here. As an indispensable supporting actor for winter hot pot dishes, a single squeeze instantly enhances the dish. Its uses are diverse—from flavoring dishes and making dressings to confectionery. Please try incorporating this refreshing aroma, nurtured by the mountains, into your daily life.

Kishiro Chestnuts

特産品

Fluffy and sweet. Along with the arrival of autumn, the high-quality chestnuts grown in Kishiro Town color the dining table. In Kishiro Town, delicious chestnuts have been carefully cultivated since ancient times. When autumn arrives, large, glossy chestnuts peek out from within their burrs. Once peeled and cooked, they become subtly sweet chestnut rice. When simmered slowly, they transform into smooth chestnut kintan, bringing the flavors of autumn to family meals. At roadside stations and direct sales offices, freshly harvested chestnuts are on display. Their fluffy texture and gentle, natural sweetness are truly an autumn delicacy. Please enjoy the changing of the seasons with Kishiro's chestnuts, packed with the blessings of the mountain village.

Kaginryo (Golden Fish) of Kadogawa

海鮮

Kadogawa Town is known as the 'Town of Fish.' In this town, blessed with abundant fishing grounds, simple flavors using small fish have long been enjoyed. Facing the Hyuga-nada Sea, Kadogawa is a port town in northern Miyazaki Prefecture where various types of fishing, such as trawling and aquaculture, are conducted. The standard way to enjoy the landed small fish is to eat them whole, including the bones, either deep-fried or as Nanban-zuke. When fried crisp, they are savory; when marinated in sweet vinegar, they are refreshing, pairing perfectly with both rice and alcohol. To eat both large and small fish without waste—that is the wisdom of a port town. Please come to Kadogawa and taste the fresh seafood unique to this fishing community.

Kadogawa Seafood Donburi

海鮮

Freshly caught local fish are placed unstintingly atop a bowl. The seafood bowls of Kadogably Town boast a level of freshness only possible due to their direct connection to the fishing port. In this town facing Kadogawa Bay, fish landed that day are brought immediately to the dining table. Restaurants near the fishing port are renowned for serving seafood bowls filled with local fish caught in the morning. A bowl where sparkling fresh sashimi is layered so thickly that you can barely see the rice is truly a privilege of a port town. When you take a bite, the sweetness and texture of the fish remain intact. The happiness of devouring seasonal, fatty local fish with soy sauce is exceptional. Please come to the area and enjoy this hearty bowl while gazing out at the sea.

Ebino Highland Milk Sweets

銘菓

The Ebino Highlands is a highland resort at an altitude of approximately 1,200 meters, embraced by the Kirishima mountain range. Nearby is the Kyomachi Onsen, attracting many visitors throughout the year in search of grand nature and hot spring steam. Born in these highlands are baked goods and caramels made with fresh milk. The flavors of ingredients nurtured in clear air are crafted into each gentle sweet. The mellow richness of the milk spreads softly in your mouth with every bite. These simple-tasting treats, found by chance at highland shops, are unique Ebino Highland souvenirs that softly wrap up your happy travel memories.

Aya Gelato

洋菓子

Aya Town is a nature-rich town home to one of Japan's largest natural broadleaf forests and is registered as a UNESCO Biosphere Reserve. It is widely known as an 'Organic Town,' having established ordinances for natural ecosystem agriculture ahead of the rest of the country. Made in Aya Town, this handmade gelato uses fresh milk and organically grown fruits. Each cold spoonful captures the blessings of nature, vividly conveying the true taste of the ingredients. With seasonal flavors appearing, every visit brings a new discovery. A scoop enjoyed in a town embraced by broadleaf forests offers a deliciousness that soothes the soul.

Torahiko no Wagashi

和菓子

Torahiko, a representative long-established confectionery shop in Nobeoka, was founded in 1949 as 'Toraya' and embarked on a new journey in 2019 under the new brand 'Kaze no Kashi Torahiko.' Guided by the philosophy that 'making sweets is making people, and making sweets is making a town,' it is a prestigious shop that has long led the local confectionery culture. From the 'Yabure Manju' (torn bun) originating in Nobeoka to seasonal Japanese sweets and elegant hand-crafted delicacies, its creations have been chosen for tea ceremonies. With beautiful appearances and reliable flavors, they have been loved by local people across generations. In every piece, where the bean paste is carefully cooked and the shape is meticulously formed, the artisan's heart resides. Please enjoy these famous Nobeoka confections that continue to support the hometown's confectionery culture.

Nobeoka Chicken Nanban Senbei

銘菓

Chicken Nanban is a local gourmet dish originating from Nobeoka City, Miyazaki Prefecture. Its roots are said to be the staff meal at 'London,' a Western-style restaurant in Nobeakan during the 1950s; the style of dipping chicken in sweet vinegar and topping it with tartar sauce eventually spread nationwide as a Miyazaki specialty. This snack captures that very flavor of Chicken Nanban within a rice cracker. This crispy snack, coated in a tartar-flavored coating, is gaining popularity as a unique souvenir full of Nobeoka's character. The flavors of sweet vinegar and tartar spread through your mouth along with a light texture. It is a playful item that allows you to easily enjoy local gourmet flavor.

Cheese Manju

銘菓

When you break open the baked dough—which can be either crisp or moist—the cream cheese peeks out with a luscious melt. The subtle sweetness of the dough melts into the mellow saltiness of the cheese, creating an addictive deliciousness. Born in Miyazaki Prefecture in the late 1970s, this baked treat consists of cream cheese wrapped in a cookie-like dough and baked. Today, it has become such a representative confection that there are over two hundred producers within the prefecture; the interesting part is how the texture of the dough and the flavor of the cheese vary slightly from shop to shop. If warmed slightly, the cheese becomes even more rich and molten. It is a classic Miyazaki snack that pairs perfectly with both coffee and green tea.

Nanjakora Daifuku

銘菓

A daifuku so large it feels heavy in your hand. When you split the soft mochi, chestnuts, strawberries, and cream cheese appear alongside sweet bean paste, making you instinctively cry out, 'Nulja-kora!' This is the flagship product of Miyazaki's 'Okashi no Hidaka,' and it has a fun origin story: the first words spoken by the person who first tasted it became its name. Sweet bean paste, fluffy chestnut, sweet and sour strawberry, and rich cream cheese—it is a greedy combination where four distinct personalities coexist in one daifuku. Taking a large bite allows you to encounter a different flavor with every mouthful. Sharing it in half with someone else to share the surprise is also a special experience.

Aoshima Senbei

銘菓

As you bite into the light, crispy thin cracker, the mellow cream sandwiched inside begins to melt away. It is a pleasant harmony of Japanese and Western styles, layering a clean sweetness with a toasted aroma. One of Miyazaki's representative confections, this is a gaufre-type sweet consisting of a crispy thin dough made with rice flour sandwiching cream. There are two types: a refreshing white cream and a nut cream made with 100% pure peanut paste; both are finished with an aromatic touch of Western liqueur. There are also varieties filled with fruit creams such as Hyuganatsu (citrus), mango, and strawberry, offering flavors quintessential to Miyazaki. It is perfect as an accompaniment to tea or as a small gift from Miyazaki.

Mango Sweets

洋菓子

Intense sweetness and a melting texture. Mango sweets encapsulate the full deliciousness of Miyazaki mangoes. Miyazaki Prefecture is a major production area for premium mangoes that are ripened on the tree. Using this rich fruit, various sweets such as pudding, jelly, tarts, and parfaits have been created. The vibrant orange color and mellow sweetness instantly brighten your mood. Being able to offer products that highlight the flavor of the mango itself is a privilege unique to this production region. Chilled pudding or a parfait topped with plenty of fruit are perfect for a break during sightseeing. Please enjoy the taste of Miyazaki's sunshine, which also makes for a much-appreciated souvenir.

Miyazaki Mango Langue de Chat

銘菓

A light, crispy texture paired with the sweet aroma of mango. Miyazaki Mango Langue de Chat is a souvenir sweet that is also charming for its ease of sharing. We sandwich a cream with a flavor reminiscent of Miyazaki's pride—fully ripened mangoes—between crispy langue de chat cookies. With a single bite, a mellow sweetness spreads along with the light texture of the cookie. The tropical aroma evokes the essence of the southern region of Miyazaki. Since each piece is individually wrapped, it is perfect as a souvenir to hand out at work or school. It also has a long shelf life, so you can add it to your travel luggage with peace of mind. Please enjoy this item as a souvenir that allows you to easily savor the taste of Miyazaki.

Hyuganatsu Jelly

和菓子

When you dip your spoon in, the jelly bounces with a refreshing jiggle. As it enters your mouth, the sweet and sour juice gently melts away, spreading a sense of exhilaration that makes you forget the heat. This jelly uses the juice of Hyuganatsu, a citrus specialty of Miyazaki. Hyuganatsu is a citrus fruit discovered in Miyazaki City during the Edo period, characterized by the fact that its white peel is edible. While it possesses a freshness reminiscent of grapefruit and lemon, it has less sharp acidity or bitterness, allowing you to enjoy a gentle sweetness. When chilled well, the refreshing sensation becomes even more pronounced. It is perfect as a snack on humid days or as a single bite after a meal. Experience the juicy flavor of citrus that has basked in the Miyazaki sun.

Kushima's Imo-kkoro

銘菓

Located at the southernmost tip of Miyazaki Prefecture, Kushima City is one of the leading sweet potato production areas in western Japan. Cultivation began in 1966, and brand varieties such as the glossy red 'Miyazaki Beni' are now known nationwide. Made using Kushima's pride—its sweet potatoes—is the croquette-style sweet 'Imo-kkola.' Its charm lies in being able to enjoy the natural sweetness of the sweet potato and the crispy texture of the coating all at once. The soft, gentle sweetness spreads slowly through your mouth with every bite. This local Kushima sweet allows you to easily savor the deliciousness of potatoes grown under the abundant southern sun.

Takahara Egg Sweets

銘菓

Located at the foot of the Kirishima mountain range, Takahara is a town with active poultry farming. Every day, fresh and delicious eggs are produced by chickens raised in clear air and abundant nature. Sweets such as pudding and Baumkuchen are made using these fresh eggs. The rich richness and flavor of the eggs are fully utilized to create moist, baked delights. With every bite, a gentle sweetness and smooth texture spread across your palate. The flavor directly conveys the quality of the ingredients, making it an item you'll naturally want to pick up at the roadside station. It is a product filled with the bountiful blessings of nature from the foothills of Mt. Kirishima in Takahara.

Takachiho Karinto

和菓子

After a crisp, pleasant crunch, the rich sweetness and aroma of brown sugar gently rise. It is a simple yet addictive fried snack that is perfect for tea time. Miyazaki Shoten, which continues traditional sugar-making methods in Takachiho, Miyazaki Prefecture, produces this karinto. The kneaded dough is deep-fried in vegetable oil until crispy and then generously coated with a syrup made from brown sugar. The slight saltiness and deep aroma unique to brown sugar add depth to the sweetness. With just a cup of green tea, it becomes a truly high-quality snack time. You won't be able to stop at just one handful; it is a nostalgic taste of Takachiho. Please enjoy this simple gift from the village of mythology.

Takachiho Pudding

洋菓子

Takachiho is a village nestled deep in the mountains, where the myth of the descent of the heavenly grandson lives on. From cows raised freely amidst clear air and abundant nature, fresh and rich milk is produced. It is a land blessed with confectionery making, embraced by myth and nature. This rich pudding is made using plenty of Takachiho's milk and eggs. You can enjoy a smooth and mellow flavor that brings out the natural essence of the ingredients. When you dip your spoon in, it is soft and creamy, gently melting in your mouth. After touring the breathtaking scenery of the Takachiho Gorge, please enjoy this dense sweetness nurtured by the village of myth.

Takanabe's Famous Confections

銘菓

Takanabe Town flourished during the Edo period as a castle town for the 30,000-koku Akizuki clan. It is a historic land also known as a 'town of culture,' as the clan lord, Akizuki Taneshige, founded the domain school 'Meirindo,' which produced many talented individuals. Within this castle town, there are long-standing confectionery shops. From traditional Japanese sweets to modern Western-style pastries, a colorful variety of famous treats reflects the charm of the castle town. In every carefully crafted sweet, you can feel the depth of the culture nurtured by the town. Served alongside tea, it offers a moment to taste the history of Takanabe. It is the perfect companion for a leisurely journey through the castle town.

Mimata Grape Sweets

洋菓子

Mimata is a town rich in nature, spreading at the foot of the Kirishima mountain range. Blessed with a warm climate and fertile soil, the cultivation of fruit trees, including grapes, is thriving. Jams and jellies are made using grapes carefully nurtured in Mimata. The intense sweetness of Kyoho grapes is captured inside each jar, preserving their freshly picked flavor. As you scoop it with a spoon, the rich aroma and deep sweetness of the grapes fill your mouth. This luxurious deliciousness, as if tasting the fruit itself, is irresistible to fruit lovers. Packed with the bounty of Mimata, it is a wonderful item for gifting.

Morozuka Shiitake Snack

和菓子

Morozuka Village is a major production area for log-grown shiitake mushrooms. Blessed with trees suitable for log cultivation, pure water, significant temperature fluctuations, and some of the highest levels of sunlight in the country, the village's shiitake are known for being thick and highly aromatic, with a quality that has earned international acclaim. This product was created by drying Morozuka's pride-and-joy shiitake and transforming them into a snack. The umami of the shiitake is tightly concentrated within. After a crisp, light texture, the natural, savory aroma of the mushroom gently spreads through your mouth. It is a delightful and healthy taste unique to Morozuka, the home of shiitake, making it perfect as both a snack or an accompaniment to alcohol.

Kobayashi Cheese Manju

銘菓

Cheese Manju is a local specialty said to have originated in Kobayashi City, Miyazaki Prefecture, in the 1980s. While there are various theories regarding its origin—including names like Fugetsu-do and Nangokuya Imon—the idea of wrapping Western-style cheese in Japanese-style dough has now become widely beloved as a famous Miyazaki confection. Kobayashi City, located at the foot of the Kirishima Mountains, is a land blessed with fresh dairy products. The charm lies in the fact that confectionery shops within the city compete using their own unique recipes, allowing you to enjoy different flavors from each establishment. With its moist dough and perfectly salted cheese filling, it offers a flavor that is neither purely Japanese nor purely Western—a unique deliciousness born only in Kobayashi. Please try comparing them to find your favorite.

Shintomi Lychee Sweets

洋菓子

Shintomi Town is known as a production area for rare domestic lychees. After more than 10 years of trial and error, local farmers established cultivation techniques for fresh lychees, which had very little circulation within Japan, and developed them into the brand 'Shintomi Lychee.' These sweets, such as gelato and jelly, make luxurious use of those lychees. The rich aroma and juicy sweetness are preserved directly within the confectionery. With a single cold spoonful, the brilliance of tropical fruit gently spreads through your palate. It is a special sweet that allows you to fully savor the charm of rare domestic lychees grown with great care and effort.

Saitobaru Kofun Monaka

銘菓

The Saitobaru Burial Mound Group is one of Japan's largest clusters of kofun (ancient burial mounds), with over 300 mounds scattered across the plateau in Saito City, Miyazaki Prefecture. The landscape, where keyhole-shaped and round mounds spread out expansively, is rare even within Japan and has been designated as a Special Historic Site by the national government. This unique 'Kofun Monaka' is modeled after the majestic shapes of these burial mounds. Inside the fragrant, baked monaka wafers, there is a generous amount of lightly sweetened bean paste. The combination of the crispy wafer and the moist bean paste offers the classic, quintessential deliciousness of monaka. Perfect as a souvenir for history lovers, this treat is best enjoyed while reflecting on the romance of ancient times.

Karikobozo Sweets

和菓子

In Nishimera Village, there is a legend of a spirit known as 'Karikobozo.' It is said that from spring to autumn, it descends to the rivers to become a water deity, and from autumn to spring, it climbs the mountains to become a mountain deity. While occasionally playing pranks, it has quietly watched over the lives of the villagers. These sweets are inspired by this village mascot. Using local specialties, each piece is crafted with a simple and warm flavor. With an adorable appearance that brings a smile to your face and a gentle sweetness, this is a souvenir unique to Nishimera, allowing you to taste the story of the spirit living in the mountain village. It is also likely to delight children as a gift.

Kawaminami Egg Sweets

銘菓

Kawaminami Town is a representative livestock farming town of Miyazaki Prefecture. Poultry farming and livestock industry thrive on its vast plateaus, and many people from both inside and outside the town gather at the monthly 'Torontoron Keitora Market' in search of fresh local specialties. Baked goods such as Castella and pudding are made using these fresh eggs harvested in Kawaminami. The rich richness and flavor of the eggs are carefully utilized to create a simple taste. The gentle sweetness of the egg spreads slowly through the moist sponge. This is a nostalgic and warm item that directly conveys the quality of the fresh ingredients unique to the livestock town of Kawaminami.

Shiiba Brown Sugar Sweets

和菓子

Shiiba Village is one of Japan's three great hidden regions, embraced by deep mountains. Legend has it that members of the Taira clan, defeated in the Genpei War, fled here, and even today, ancient cultural practices such as slash-and-burn agriculture and Kagura dance are carefully preserved. In this mountain village, brown sugar sweets have been crafted using time-honored methods. They feature a simple sweetness and a deep, rich flavor that evokes a sense of nostalgia. This is an unpretentious deliciousness born from the wisdom of mountain life. With a single bite, a gentle sweetness slowly spreads through your mouth. It is a snack unique to Shiiba, as if the flowing time of this hidden region has been captured within.

Miyakonojo Baked Goods

銘菓

Miyakonojo is the 'Home of Meat and Shochu,' boasting the highest production value in Japan for livestock agriculture (combining beef, pork, and poultry) and having previously ranked top in the nation for hometown tax (Furusato Nozei) donations. Blessed with fertile soil at the foot of the Kirishima Mountains and pure groundwater, this land also produces an abundance of high-quality eggs and milk. Confectionery shops in Miyakonojo create baked goods using plenty of these local eggs and milk. The selection focuses on simple items like madeleines and financiers, each packed with the rich blessings of Southern Kyushu. With the aroma of butter and a moist, gentle sweetness, the flavor—which directly conveys the quality of the ingredients—will quietly bring happiness to your tea time.

Shimazu no Tonosama (Lord Shimazu)

和菓子

In Miyakonojo, the 'Miyakonojo Shimazu family,' a branch of the prestigious Shimazu clan that has endured since the Warring States period, has long taken root. The confection 'Shimazu no Tonosame' was created in honor of that history and prestige. It is a product that reflects the pride of the castle town in its very name. This Japanese sweet uses elegant bean paste, featuring a refined appearance worthy of a lord's name. Local confectionery shops have carefully handcrafted each piece while preserving traditional manufacturing methods. With a single bite, a moderately elegant sweetness slowly spreads through your mouth. It is an item possessing the true character of Miyakonojo, perfect to enjoy with tea while reflecting on the stories of this historic castle town.

Tuno Wine Cake

洋菓子

In Tuno Town, there is 'Tuno Winery,' a representative winery of Miyazaki. The wines produced from grapes grown on plateaus surrounded by the Hyuga-nada Sea and the Osurisan Mountain Range have frequently received high praise in domestic wine competitions. This moist pound cake is baked with that very Tuno wine kneaded into the batter. It is finished as an adult dessert, with the mellow aroma of wine faintly drifting through it. With every bite, the brilliant aroma of wine and the richness of butter overlap. It is a slightly luxurious item unique to Tuno, the village of wine, which is enjoyable not only with coffee or tea but also when paired with wine itself.

Hebesu Sweets

銘菓

Hebesu is a sour citrus fruit originating from Hyuga City. While it is a relative of kabosu and sudachi, its charm lies in its thin skin, abundant juice, and a mellow acidity without any harshness. It is a fruit that has been closely integrated into local life—so much so that there was once a custom of giving a seedling to a daughter when she married. These sweets, such as jelly, cake, and cookies, make full use of the Hebesu. The refreshing aroma and gentle acidity spread vividly through the confectionery, leaving a crisp aftertaste. With a single bite, you experience a sense of coolness, as if a breeze from early summer in Hyuga is passing through. These are citrus sweets unique to Miyazaki, born in Hyuga, making them especially delightful during the hot season.

Obi Ten Chips

銘菓

Obi Ten is a traditional local dish passed down in Obi, Nichinan City. It is a slightly sweet fried fish cake made by mincing popular fish caught in the Hyuga-nada Sea, mixing it with tofu, and seasoning it with miso and brown sugar. While similar to Satsuma-age, its characteristic feature is a fluffy softness due to the inclusion of tofu. This snack transforms that flavor of Obi Ten into light-textured chips. It preserves the umami of the fish and the subtle sweetness, making it an easy item to snack on. Within the crispy texture, you can taste the sea of Obi and the atmosphere of the castle town. This is a convenient item packed with the essence of Obi, perfect for both a snack or an accompaniment to drinks.

Nichinan Yokan

銘菓

Obi in Nichinan City flourished throughout the Edo period as the castle town of the Ito clan, which held a 51,000-koku fief, and beautiful streetscapes known as the 'Little Kyoto of Kyushu' remain to this day. In this town, where stone walls and samurai residences line the streets, there is a Japanese confectionery culture that has been passed down through long periods of time. This traditional yokan is crafted by an Obi confectionery shop. The calm sweetness unique to a castle town and the moist, smooth mouthfeel have been carefully preserved to this day. With a single bite, an elegant sweetness slowly unfolds. It is an item quintessential to Obi, meant to be savored slowly with tea while reflecting on the history of the castle town.

Misato Kama-iri Tea Sweets

和菓子

Misato is a town located in the mountains of northern Miyazaki Prefecture. Miyazaki is known nationwide as a producer of Kama-iri tea, characterized by its fragrant 'kamaka' (pan-fired aroma) and clean finish created by roasting tea leaves in a cauldron. Our sweets, such as cookies and financiers, utilize this Misato-grown Kama-imiri tea. The fragrant flavor of the tea leaves is carefully woven into each confection. With every bite, the gentle aroma of the tea softly spreads. The elegant balance of sweetness and subtle tea flavor makes it an item you'll want to pick up as soon as you find it at the roadside station—a true representation of Misato, the land of tea.

Kijo Yuzu Sweets

和菓子

Kijo Town is located almost in the center of Miyazaki Prefecture, a nature-rich town where the clear Komaru River flows. As one of the blessings of the mountains, fragrant yuzu are carefully nurtured in the local mountains. Japanese sweets such as yuzu yokan and yuzu candy are made by utilizing this Kijo-grown yuzu. The refreshing aroma and elegant flavor accompanied by a subtle bitterness spread throughout your mouth. Upon taking a bite, the refreshing scent of yuzu rises softly. The clean, elegant sweetness is perfect for accompanying tea. This is a quintessential Kijo item that allows you to slowly enjoy the deliciousness of yuzu grown in a town surrounded by nature through these sweets.

Kadogawa Fish Senbei

銘菓

Kadogawa is a fishing town facing the Hyuga-nada Sea. A variety of fish are landed one after another offshore, and fresh seafood has supported the town's life since ancient times. It is a port town in northern Miyazaki Prefecture blessed with abundant fishing grounds. Fish Senbei is made using fresh fish caught in Kadogawa. The umami of the fish is tightly concentrated and baked into a crispy, fragrant texture. With just one bite, the rich flavor of the fish spreads throughout your mouth. It is a taste truly unique to a seaside town, pairing perfectly with both snacks and alcohol. This is our pride and joy—a fragrant and delightful item that allows you to easily enjoy the blessings of Kadogawa's sea.

Ebino Shochu

焼酎

Ebino City, spreading at the foot of the Kirishima mountain range, is a village of shochu blessed with high-quality spring water, including the Kyomachi Onsen. Miyazaki Prefecture has long boasted the highest shipment volume of authentic shochu in Japan, earning it the title 'Shochu Kingdom,' and sweet potato shochu, in particular, has been cherished as a representative flavor of the prefecture. Ebino City is home to distilleries such as Akashi Shuzo, founded in 1891, which carefully brews shochu using locally grown sweet potatoes and the pure subsoil water from the Kirishima mountain range. The temperature fluctuations unique to the basin help grow raw materials that store plenty of sweetness in the potatoes. Sipping a chilled glass after a bath is the sophisticated way to enjoy the hot spring town of Ebino. Sweet potato shochu enjoyed alongside the hot springs will make even your travel memories feel mellow.

Aya Wine

ワイン

Aya Wine is brewed in Aya Town, Miyazaki Prefecture. Aya Town is widely known as an 'organic town' rich in nature, surrounded by one of Japan's largest natural evergreen forests and registered as a UNESCO Biosphere Reserve. Under this pure environment, wine made from locally grown grapes is carefully crafted bunch by bunch. Its charm lies in its fruit-forward flavor that seems to reflect the abundant blessings of nature. With a single sip, you will experience a freshness that brings to mind the clear air and green landscapes of Aya. Please take your time to savor this gentle wine, nurtured by a town that values coexistence with nature.

Aya Local Beer (Aya Craft)

クラフトビール

Aya Town is a nature-rich town surrounded by one of Japan's largest natural evergreen forests and registered as a UNESCO Biosphere Reserve. It is also widely known as an 'organic town' that has pioneered natural ecosystem agriculture ahead of the rest of the country. Brewed using the pure water nurtured by these evergreen forests is Aya Craft Beer. We offer several unique styles, including Pilsner, Kölsch, and Dunkel. Its charm lies in its crisp, easy-to-drink flavor, true to a nature-oriented town. This carefully crafted beer, born from land embraced by lush greenery, is now attracting attention as a new taste of Miyazaki.

Sentoku

日本酒

Sentoku is a sake brewed by Sentoku Shuzo in Nobeoka City, Miyazaki Prefecture. In Miyazaki, which is known as a kingdom of shochu, Sentoku Shuzo has continued its sake brewing since its founding in 1903 as one of the few breweries specializing in clear sake. For the brewing water, we use the pure waters of the Gokase River system, which is rated among the top class in Japan for water quality. From rice washing to shipping, we continue to cherish traditional manual processes as much as possible. Within its crisp finish, you can taste the care put into its production. It is a precious local sake that can only be encountered in Miyazaki, a place with a strong shochu image. It is a bottle of sake you will want to enjoy slowly alongside the cuisine of Miyazaki.

Miyazaki Local Shochu

焼酎

Miyazaki Prefecture is known nationwide as a kingdom of shochu. In its capital, Miyazaki City, there are several breweries where a variety of diverse and unique shochu, centered on sweet potato shochu, are brewed daily. Each brewery carefully brews a unique bottle by making the most of local water and ingredients. A major charm unique to local shochu is the ability to enjoy comparing the different flavors of each brewery. By serving it with hot water or water and pairing it with Miyazaki's rich flavors, you can feel the local climate even more deeply. Please try the local shochu that slowly colors your nights in Miyazaki along with local dishes such as Chicken Nanban and charcoal-grilled local chicken.

Kushima Imo Shochu

焼酎

Kushima City, home to the wild horses of Toi Cape, is a producer of sweet potatoes that soak up plenty of southern sunlight. Miyazaki Prefecture has long been Japan's leading shochu kingdom in terms of shipments, and Kushima's imo shochu, blessed with a warm climate, plays its part in that legacy. Brewers in Kushima use locally grown sweet potatoes and pure water to brew the spirit as if capturing the potato's sweetness itself. Potatoes grown freely under the pouring sun accumulate plenty of sugar, resulting in a full-bodied and mellow shochu. A glass enjoyed while gazing at the magnificent sunset of Toi Cape is an extraordinary moment. The gentle sweetness of the potato permeates the body along with the lingering essence of the southern tropics.

Kogen Shochu

焼酎

Takaharu Town, spreading at the foot of the Kirishima mountain range, is a nature-rich town known as a land of myths and famous spring water. Miyazaki Prefecture has long been Japan's leading shochu kingdom in terms of shipment volume of authentic shochu, and Kogen Shochu plays a vital role in that legacy, receiving the abundant blessings of the Kirishima mountains. Shochu brewed with the clear groundwater of the Kirishima range is characterized by its crisp, clear drinking experience. The high-quality subsoil water provided by the volcanoes creates a clear and smooth liquor without any impurities. It is a cup where the gentle sweetness of the sweet potato harmonizes with the smoothness nurtured by the famous waters of Kirishima. It offers a comforting sensation, as if you are tasting the very purity of this land overlooking the mountains of the gods.

Takachiho Shochu

焼酎

In Takachiho, the village of myths, there is an authentic shochu rooted in the land. Surrounded by deep forests and blessed with abundant subsoil water from the Aso volcanic group, this area provides an ideal environment for koji making, fermentation, and aging. The soft water, low in impurities, produces a delicate and mellow spirit. Founded in 1902 as Tamano-tsuyu Shuzo, Takachiho Shuzo has primarily developed buckwheat (soba) shochu, which became popular around the mid-1970s. This shochu, made entirely from buckwheat, is characterized by its fragrant, subtly sweet, and refreshing finish. Enjoy a glass with hot water while imagining the mystical dance of the Yokagura. It is a local sake perfectly suited for a night immersed in the world of mythology.

Hyakunen no Kodoku (Solitude of a Hundred Years)

焼酎

As you tilt the glass, a complex aroma emerges, featuring the toastiness of oak with a subtle hint of cigar. Upon the first sip, concentrated umami and mellow richness layer together, sliding slowly down the throat. This is a premium mugi shochu produced by Kuroki Honten, located in Takanabe, Koyu District, Miyazaki Prefecture, founded in 1885. The process of skillfully blending aged spirits from three, four, and five years matured in white oak barrels is much like whisky making itself. The toastiness of the barley and the barrels intertwine in multiple layers. Beneath its 40% strength lies a profound smoothness. It is a bottle perfectly suited to be enjoyed slowly on the rocks, as an accompaniment to a special night.

Nakanaka

焼酎

Nakanaka is a mugi shochu brewed by the long-established Kuroki Honten in Takanabe, Miyazaki Prefecture. Since its founding in 1885, Kuroki Honten has been a prestigious brewery representing Miyazaki, dedicated solely to the production of imo, mugi, and rice shochu. This Nakanaka is a flagship brand of the brewery and serves as the base spirit for 'Hyakunen no Kodoku,' which is widely known as the catalyst for the mugi shochu boom. The toasted aroma of barley and its mellow flavor are in perfect harmony. Due to its high popularity, it often becomes scarce. It is a bottle meant to be savored slowly on the rocks or with hot water to fully enjoy the rich flavor of the barley. For shochu lovers, it is a masterpiece of Miyazaki that everyone should taste at least once.

Kiroku

焼酎

A fragrant and full-bodied aroma rises from the glass. Upon taking a sip, the concentrated umami and depth of the sweet potato spread across the palate, leaving a mellow and gentle sweetness behind the strength characteristic of black koji. This is an authentic imo shochu produced by Kuroki Honten in Takanabe, Miyazaki Prefecture, the same makers known for 'Hyakunen no Kodoku.' Using Kogane Senkan grown organically in Koyu District, Miyazaki, it is brewed with self-cultured yeast, handmade koji, and pure groundwater from the Osuriyama mountain range, using traditional atmospheric distillation. After distillation, it is released to the world after aging for at least three years. When diluted with water, the sweetness of the grain expands; when mixed with hot water, it becomes round and soft. You can enjoy the deeply nurtured umami of the sweet potato to your heart's content.

Kunitomi Shochu

焼酎

Kunitomi Town, located near the evergreen forests of Aya, is a nature-rich town known for its specialty fruits like mangoes and kumquats. Miyazaki Prefecture has long held the title of Japan's number one shochu kingdom in terms of authentic shochu shipments, and in Kunitomi, shochu is carefully brewed to make use of local blessings. Brewed meticulously with local water and ingredients, this shochul offers a soft flavor that reflects the richness of the land. As befits a village of fruit trees, new ways of drinking—such as enjoying it cocktail-style with specialty fruits—are also popular. You can enjoy the natural sweetness of the sweet potato straight, or drink it lightly with the aroma of fruit. It is an expressive cup that seems to reflect the generous nature of Kunitomi.

Mimata Shochu

焼酎

Mimata Town, located in the southeastern part of the Miyakonojō Basin, is also a land where shochu production thrives. Miyazaki Prefecture boasts the highest shipment volume of authentic shochu in Japan. In particular, the area around Miyakonojo is known nationwide as a major production center for imo shochu, and Mimata Town shares this rich culture. While located in a region lined with large-scale breweries, the shochu produced by small-scale breweries possesses a personality different from mass-produced goods. The charm lies in the flavor that reflects the meticulous craftsmanship using local water and ingredients. Warm and soothing with hot water, or sharp and crisp on the rocks. It is a simple and honest spirit nurtured by the basin's climate, changing its expression to match your mood or your choice of snacks.

Morotsuka Shochu

焼酎

Morotsuka Village, famous as the 'Shiitake Village,' is a lush green mountain village surrounded by steep mountains. Miyazaki Prefecture has long been Japan's leading shochu kingdom in terms of shipment volume of authentic shochu, and in Morotsuka, the tradition of making shochu using mountain spring water is carefully continued alongside nature. Shochu brewed with clear mountain water features a rustic and warm flavor. It pairs excellently with dishes made from the village's specialty—thick, meaty log-grown shiitake mushrooms—and has long enriched the dining tables of the mountain village and accompanied the lives of its people. Enjoy it slowly with hot water (oyu-wari) alongside a dish bursting with the umami of shiitake. It is a nutritious cup nurtured by the climate of deep Morotsuna.

Kobayashi Sweet Potato Shochu

焼酎

Kobayashi City is a nature-rich town spreading across the foothills of the Kirimashima Mountains. The city houses several shochu distilleries, where unique sweet potato shochu is brewed using the pure groundwater provided by the Kirishima mountain range and locally grown sweet potatoes. Characterized by a mellow and deep flavor, this shochu is carefully fermented with the subsoil water of Kirishima. Each distillery has its own personality, making it fun to compare different varieties. It features the sweet aroma of sweet potato and a clean aftertaste. When enjoyed with hot water (oyu-wari), the aroma rises softly, allowing you to enjoy an even mellower experience. Please try this local shochu unique to Kobayashi, grown with the abundant blessings of Kirishima.

Shintomi Shochu

焼酎

Shintomi Town, known as a producer of rare fruits such as lyicahee, is a town where the Hyuga-nada Sea and rich farmlands spread out. Miyazaki Prefecture has long been the shochu kingdom with the highest shipment volume in Japan, and in Shintomi, shochu utilizing local blessings is a beloved part of daily life. Brewed with local water and ingredients, the shochu has a soft flavor that reflects the terroir itself. Being a land of fruit, it is interesting to see new drinking styles being explored, such as combining it with specialty fruits. You can enjoy the taste of the ingredients straight or on the rocks, or drink it lightly with added fruit. It is an approachable cup nurtured by the generous nature of Shintomi.

Saito Shochu

焼酎

Saito City, known for its Saito-bara古墳群 (kofun cluster), is a land blessed with the clear waters of the Hitotsuse River and a warm climate, making it ideal for shochu production. Miyazaki Prefecture has long held the top spot in Japan for authentic shochu shipments, and imo shochu is its most iconic representative, enjoyed nationwide. Brewers in Saito carefully brew using locally grown sweet potatoes and pure water to bring out the natural sweetness of the potato. The fertile land, inhabited by people since ancient times, nurtiment high-quality raw potatoes, and that bounty is reflected directly in every glass. Whether served on the rocks or with hot water, the aroma of the sweet potato rises gently. It is a nostalgic and flavorful local shochu that allows you to taste the deep history and climate of Saito.

Nishimira Shochu

焼酎

Located in the innermost part of the Kyushu Mountains, Nishimira Village is a 'Karikobozo's holiday village' where mountains account for over ninety percent of the land. Miyazaki Prefecture has long boasted the highest shipment volume of authentic shochu in Japan, and even in this deep mountain paradise, shochu making has been practiced traditionally. Brewed with the clear streams of the Kyushu Mountains and locally grown sweet potatoes, this shochu has an unadorned, simple, and powerful flavor. True to a village where the legend of the forest sprite Karikobozo (resembling a kappa) still lives on, it is a cup that lets you feel the raw vitality of mountain nature. This is a shochu you want to savor slowly by the hearth with wild game or mountain delicacies as snacks. You can fully enjoy the tranquility of this remote village and the deep richness nurtured by the mountains.

Kawaminami Shochu

焼酎

Kawaminami Town, known for its thriving livestock industry including Kuroge Wagyu beef and pork, is a land where shochu that pairs well with meat dishes has been cherished. Miyazaki Prefecture has long held the top spot in Japan for authentic shochu shipments as the Shoable Kingdom, and Kawaminami's shochu firmly supports this rich food culture. Brewed with local water and ingredients, the charm of this shochu lies in its excellent balance that makes it easy to pair with meals. It is highly valued on local dining tables as a reliable companion for food, capable of cleanly washing away the richness of heavy meat flavors. Enjoy a glass on the rocks or with water while grilling the town's pride-worthy meat over charcoal. This shochu is a dependable dining partner that does not lose to the powerful flavors of the ingredients.

Shiiba Shochu

焼酎

Shiiba Village, counted as one of Japan's three great hidden regions, is a village nestled deep within the Kyushu Mountains. Miyazaki Prefecture has long been the 'Shochu Kingdom,' holding the top spot in Japan for authentic shochu shipments, and even in this remote area, shochu utilizing the blessings of the mountains has been carefully brewed in the traditional manner. Brewed with buckwheat, grains, and potatoes grown in the steep mountains using clear mountain water, this shochu possesses an unadultered, simple, and powerful taste. It is a drink unique to a land where life and nature are deeply intertwined, as evidenced by the folk song 'Hietzuki-bushi' that continues to be sung by villagers today. This is a shochu you want to savor slowly by an irori (sunken hearth) paired with mountain delicacies. It possesses a depth that seems to reflect the stillness of the remote region and the deep scent of the mountains directly in your cup.

Kuro Kirishima

焼酎

When poured into a glass, it offers a sweet and floral aroma without any harsh sweet potato scent. Upon tasting, a syrupy sweetness spreads across the palate, followed by a sharp, clean, and pleasant finish. Produced by Kirishima Shuzo in Miyakonojo City, Miyazaki Prefecture, this sweet potato shochu is crafted using black koji. It is carefully brewed using 100% Koganesengan potatoes from Kyushu, 'Kirishima Fissure Water' polished by the Kirishima mountain range, and domestic rice koji. Its charm lies in a flavor that never grows tiring, harmonizing five elements: sweetness, umami, roundness, syrupy texture, and crispness. Enjoy its sweetness on the rocks, or let the aroma expand with hot water. For your drink tonight, please enjoy this classic sweet potato shochu that Miyazaki is proud of.

Shiro Kirishima

焼酎

Shiro Kirishima is a standard sweet potato shanno produced by Kirishima Shuzo in Miyakonojo City, Miyazaki Prefecture. Kirishima Shuzo is known as a representative brewery of Miyazaki, having maintained the highest shochu shipment volume in Japan for many years. Shiro Kirishima is carefully brewed with white koji, using 'Koganesengan' sweet potatoes from Southern Kyushu and mineral-rich Kirishima Fissure Water. It is characterized by a smooth, lingering, and mellow taste. When mixed with hot water, the sweet aroma of sweet potato rises softly, further enhancing the balance of umami and mellowness. It is a classic Miyazaki sweet potato shochu that stays by your side during daily evening drinks, a flavor you can enjoy endlessly without getting tired of it.

Aka Kirishima

焼酎

Bringing your nose close to the glass reveals a gorgeous, elegant aroma like blooming flowers. Upon tasting, a clear sweetness spreads smoothly across the palate and glides elegantly down the throat. This sweet potato shochu is produced by Kirishima Shuzo in Miyakonojo City, Miyazaki Prefecture, using 100% Murasaki Masari, which is also known as a 'phantom' purple sweet potato. The name comes from the fact that the polyphenols abundant in the purple sweet potato react with the citric acid in the koji, dyeing the mash a vibrant red during brewing. Because harvests are limited, it is delivered in limited quantities as a special existence. A rich aroma like wine and a lingering sweetness. Please take your time to savor its brilliance on the rocks or mixed with soda.

Kin Kirishima

焼酎

Kin Kirishima is the highest-grade sweet potato shochu produced by Kirishima Shuju in Miyakonojo City, Miyazaki Prefecture. Kirishima Shuzo is known as a representative brewery of Miyazaki, having maintained the highest shochu shipment volume in Japan for many years. This Kin Kirishima is a one-of-a-kind bottle infused with the extract of Cordyceps sinensis, known as a medicinal herb. It is highly regarded for its exceptionally mellow mouthfeel, setting it apart from the sharper profiles of other Kirishima products. The luxurious bottle adorned with gold leaf is also striking. It possesses a dignified presence suitable for special occasions or as a gift for someone important. This is the pinnacle of Kirishima Shuzo, a bottle meant to be savored slowly over time.

Akane Kirishima

焼酎

Akane Kirishima is a vibrant imo shochu produced by Kirishima Shuzo in Miyakonojo, Miyazaki Prefecture. Kirishima Shuzo is known as a representative brewery of Miyazaki, boasting the highest shochu shipment volume in Japan for many years. It uses an orange-colored sweet potato called 'Tama Akane' as its raw material. Furthermore, by using their unique sweet potato flower yeast, a fruity and brilliant aroma reminiscent of Muscat grapes is created. With a refreshing scent reminiscent of citrus and a gentle, sweet aftertaste, this is a bottle full of unprecedented new charm, recommended even for those who are not fond of imo shochu or those looking to try shochu for the first time.

Tsuno Wine Muscat Bailey A

ワイン

This wine is a red wine produced by Tsuno Winery in Tsuno Town, Miyazaki Prefecture. Tsuno Winery is a prestigious producer that uses 100% locally grown grapes and has accumulated numerous high evaluations at domestic wine competitions. For the raw material, it uses the Muscat Bailey A variety, which is rooted in the Japanese climate. Its charm lies in its rich fruitiness and smooth, easy-to-drink finish with mild tannins. It features a soft mouthfeel and the honest, sweet aroma of grapes. With low pungency and great compatibility with Japanese food, it fits easily into your daily dining table. This is a bottle that allows you to enjoy the reliable strength of red wine grown in Kyushu in a relaxed manner.

Unkai (Soba Shochu)

焼酎

Unkai is the original soba shochu, first created in 1973 by Unkai Shuzo in Miyazaki Prefecture. It was a revolutionary spirit born from a search for a unique new flavor, focusing on the buckwheat that has been extensively cultivated in the Gokase region since ancient times. Its name is inspired by the beauty of the sea of clouds visible from Takachiho and Kunimigaoka. With a clean taste that brings out the essence of buckwheat, this brand established the soba shochu genre itself. Because it is easy to drink with little aftertaste, it is highly recommended for those who are just beginning to enjoy shochu. Please experience the flavor that can be called the origin of Japanese soba shochu.

Hyuga Kobiki

焼酎

Hyuga Kobiki is an imo shochu produced by Unkai Shuzo in Miyazaki Prefecture. Unkai Shuzo is known as one of the representative breweries of Miyazaki, famous for creating Japan's first soba shochu, 'Unkai.' This Hyuga Kobiki is carefully crafted using sweet potatoes grown in Miyazaki Prefecture to achieve a clean finish. While you can enjoy the sweet aroma characteristic of imo shochu, the aftertaste is light and refreshing. Its charm lies in how well it pairs with any serving style, whether on the rocks, with water, or with hot water. It is a local pride of Miyazaki that has been enjoyed for a long time and is a type of spirit you won't tire of, naturally complementing the dining tables of Miyazaki.

Toji Junpei

焼酎

Toji Junpei is an imo shochu produced by Kodama Brewing in Nichinan City, Miyazaki Prefecture. This bottle is filled with the brewer's dedication, bearing the name of the brewery's master brewer, Junpei Kurose. Utilizing the blessings of Nichinan's warm nature, each batch is carefully brewed by hand. It is characterized by a taste that slowly and meticulously extracts the inherent umami of the sweet potato. It features a rich sweetness from the potato and a deep complexity. You can sense an honest deliciousness that makes the face of the maker visible to you. This is a specialty shochu for those who wish to slowly savor the rich climate of the tropical Nichinan region with hot water.

Nichinan Imo Shochu

焼酎

Located in the southern part of Miyazaki Prefecture, Nichinan City is a land blessed with the Kuroshio Current and a warm climate. There are multiple breweries within the city, each brewing its own unique imo shochu. Shochu made from sweet potatoes grown under the abundant tropical sun possesses a charming, bright flavor typical of the subtropics. Each brewery has its own distinct character, offering the pleasure of comparing different varieties. The sweet aroma and rich flavor of the potato are perfect when served with hot or cold water to accompany the dining tables of Miyazaki. Please experience the profound world of local spirits nurtured by the rich landscape of Nichinan, home to the castle town of Obi.

Misato Shochu

焼酎

Misato Town, pierced by the clear stream of the Mimigawa River, is a mountain town blessed with pure water and air. Miyazaki Prefecture has long boasted the highest shipment volume of authentic shochu in Japan as the Shochu Kingdom, and in Misato, the tradition of shochu making unique to mountain villages is carefully continued alongside nature. Brewed with pure water, this shochu's strength lies in its delicate mouthfeel with minimal impurities. The clear environment surrounded by mountains nurtures a refined and soft character. The rich nature, also known as a famous producer of chestnuts, adds further depth to the flavor of the shochu. This is a drink that quietly accompanies meals, making it perfect for daily evening sipping. It is a pleasant local shochu with a crisp finish reminiscent of the murmuring Mimigawa River.

Kijo Shochu

焼酎

Located north of Aya, which is famous for one of Japan's leading evergreen forests, Kijo Town is a mountain town nurtured by the clear streams of the Komarugawa River. Miyazaki Prefecture has long boasted the highest shipment volume of authentic shochu in Japan, and in Kijo, simple and flavorful shochu has been enjoyed as part of daily life. Brewed with local water and ingredients, this shochu's hallmark is an unpretentious, unadorned taste. Like a true mountain village, the 'Yuzu-wari' method—adding the aroma of squeezed yuzu—is a warm tradition unique to this town that continues to be passed down. A cup wrapped in the refreshing scent of citrus beautifully colors your evening drink. It is a relaxing local shochu that makes you feel the quiet nature of Kijo.

Kadogawa Shochu

焼酎

Facing the Hyuga-nada Sea, Kadogawa Town is a fishing port blessed with fresh seafood. Miyazaki Prefecture has long boasted the highest shipment volume of authentic shochu in Japan as the Shochu Kingdom, and in Kadogawa, shochu has been enjoyed for a long time within a lifestyle lived alongside the sea. Brewed with local water and ingredients, this shochu's strength is its crisp finish that enhances the delicate umami of seafood. Enjoying it slowly on the rocks or with water paired with freshly landed seafood is a sophisticated way to enjoy it, unique to a port town. A glass sipped while feeling the scent of the tide embodies the very vitality of a fishing town. The dining table, where the blessings of the Hyuga-nada Sea meet shochu, is filled with a simple and warm abundance.

Torahiko Waremanju

和菓子

📍 宮崎空港、JR延岡駅

This is a traditional Japanese confection inherited by 'Torahiko,' which renamed itself from the long-established 'Toraya' that has been loved in Nobeoka since the first year of Reiwa. It is the representative confection of a famous shop that has continued to create sweets in northern Miyazaki Prefecture for over seventy years under the motto of 'Quality and Trust.' Its name is inspired by Takachiho, the setting of the myth of the descent of the heavenly grandson. It is shaped like the 'Ogatama fruit' said to have been held and danced with by Ame-no-Uzume in front of the Ama-no-Iwato cave; it came to be called 'Waremanju' (broken manju) because the skin naturally cracks when steamed. Smooth bean paste is softly and plumply wrapped in a tender skin. It is a unique confection from Nobeoka, imbued with the stories of the mythical village.

Torahiko Yabure Manju

和菓子

📍 宮崎空港、JR延岡駅

A prideful creation featuring chunky red bean paste made by slowly simmering adzuki beans from Tokachi, Hokkaido. The white skin, made with rice flour and mountain yam as a binder, is moist and soft; the name 'Yabure Manju' (Broken Manju) comes from the fact that the filling is so generous that the skin breaks during steaming.

Okashi no Hiroya Western-style Cheese Manju

和菓子

📍 宮崎空港

A western-style cheese manju produced by the patisserie Hiroya in Miyazaki City. It features refreshing cream cheese wrapped in a cookie dough kneaded with locally grown sweet potatoes, priced at 130 yen per piece with a 21-day shelf life.

Okashi no Hidaka Cheese Manju

和菓子

📍 宮崎駅

A long-selling product of over 30 years, released in 1991 by Okashi no Hidaka, founded in 1951. It is a Miyazaki staple available at seven stores within the city and at the airport, featuring a unique recipe that adds almonds and raisins to special cheese.

Aoshima Senbei Fruity

洋菓子

📍 宮崎空港、宮崎駅、青島神社 ほか1件

A gorgeous item from the 'Aoshima Senbei' series, named after Miyazaki's tourist attraction Aoshima, featuring a fruity aroma. Created by Nisshindo. It is a light, western-style rice cracker made with rice flour that is thin and crispy, sandwiching a cream filling. The standard Aoshima Senbei was born in 1965 as a new souvenir for Miyazaki during the honeymoon boom. This fruity version features fruit creams unique to tropical Miyazaki, such as mango, Hyuganatsu (citrus), and strawberry. After a light, crunchy texture, the sweet and sour aroma of fruit gently unfolds. It is a single piece that allows you to easily enjoy the taste of fruits bathed in the Miyazaki sun.

Okashi no Nissindo Aoshima Senbei

その他

📍 宮崎空港、宮崎駅、青島神社

A famous confection beloved for over 60 years, born in Miyazaki during the honeymoon boom of the late 1960s. It is a quintessential Miyazaki souvenir, consisting of Western-style thin crackers baked by Nissindo (founded in 1949) with cream sandwiched in between.

Kinkan Mochi Miyazaki Tamatama

和菓子

📍 宮崎空港、宮崎駅、青島神社

A Japanese confection luxuriously kneaded with Miyazaki's pride-and-joy kumquat brand, 'Tamatama.' Kumquats are a specialty fruit of Miyazaki Prefecture, which boasts the highest production volume in Japan. Among them, 'Tamatama' is a selected masterpiece that is allowed to ripen slowly on the tree for over 210 days, achieving a sugar content of 16 degrees or higher. This adorable name originates from the difficulty of cultivation: delicious fruits only bear 'tamatama' (by chance/coincidence). We have paired paste made from these painstakingly cultivated, fully ripe kumquats with soft mochi. With a single bite, the characteristic slight bitterness and refreshing sweetness of the kumquat fill your mouth. You can enjoy the blessings of the fruit grown by the Miyazaki sun along with a chewy texture.

Ajino Kuraya Karaimo Dango

和菓子

📍 宮崎空港、宮崎駅

This is a local confectionery from Miyazaki made using 'karaimo,' the Kyushu dialect word for sweet potato. It features 'nerikuri'—a mixture of freshly pounded mochi and steamed sweet potatoes—which has been a beloved flavor of the hometown, particularly in the Miyakonojo region, since the Edo period. Ajino Kuraya's Karaimo Dango consists of this nerikuri wrapped around lightly sweetened chunky red bean paste (tsubu-an) and generously coated in kinako (roasted soybean flour). Because of its high sweet potato content, we take pride in the fact that it does not harden even when chilled, allowing you to enjoy a soft texture at any time. It is a simple, rustic flavor created by the fluffy sweetness of the sweet potato, the chunky red bean paste, and the fragrant kinako. It is a nostalgic taste of Miyazaki that brings a sense of comfort to the heart.

Nanjakora Daifuku

和菓子

📍 宮崎駅

This is a famous specialty daifuku from Miyazaki, named after an anecdote where the first person to try it couldn't help but shout, 'Nanjakora!' (What on earth!). It was created by Hidaka, a confectioner. It is known for its powerful, large size and the impact of its packed ingredients. It was born in 1987. The idea came from trying to pack three popular flavors from the shop's 'Daifuku Festival'—strawberry, chestnut, and cream cheese—into a single daifuku. It is said that the first words from a close friend who tasted it became the product name. As you eat through the mochi and sweet bean paste, large pieces of strawberry, chestnut, and mellow cream cheese reveal themselves one after another. It is a truly surprising daifuku that allows you to enjoy multiple flavors in a single bite.

Pokkur Farm Imo-koro (Roasted Sweet Potato Flavor)

その他

📍 宮崎空港

A cube-shaped snack produced by 'Pokkur Farm,' which strives to grow vegetables in Shioji, Miyazaki City, using their own homegrown sweet potatoes. They use safe and secure potatoes carefully grown from seedlings with a focus on soil and fertilizer in their vast company-owned farm. Cut into cubes with the skin left on and then fried, they are seasoned with roasted salt from the Hyuga-nada Sea. Domestic sea salt with its traditional sweetness greatly enhances the inherent deliciousness of the potato. This product was born from the sixth-sector industrialization efforts undertaken by the farm. Crispy on the outside and fluffy on the inside. The fragrant aroma and natural sweetness reminiscent of roasted sweet potatoes are packed into every bite-sized piece. It is a gentle snack born in Miyazaki that you won't be able to stop eating.

Pokkur Farm Imo-koro (Rich and Savory Salt Butter Flavor)

その他

📍 宮崎空港

The salt butter version of Pokkur Farm's Imo-koro. The small dice-shaped pieces are perfectly coated with the richness of butter and the saltiness of Hyuga-nada sea salt, creating an addictive snack that enhances the sweetness of the sweet potato.

Imo-koro (Salt Flavor)

その他

📍 宮崎空港、青島神社

A simple salted version of Imo-koro, created through a collaboration between Pokkur Farm and two Miyazaki companies. Seasoned only with domestic sea salt from the Hyuga-nada Sea to complement the rustic sweetness of the sweet potato, allowing you to enjoy the pure taste of the ingredients.

Miyazaki Mango Langue de Chat

洋菓子

📍 宮崎空港、宮崎駅、青島神社

This popular souvenir captures the intense flavor of Miyazaki's proud brand fruit, mango, in a Western-style confection. Nanjuseika crafted these langue de chats by kneading jam made from concentrated local mangoes into the dough and sandwiching them with chocolate containing mango powder. From the light, crispy texture of the cookie, the sweet and rich aroma of sun-drenched mango spreads through the palate. Its high quality has been recognized with a Gold Medal at the Monde Selection, and it has become a staple confection with cumulative sales exceeding 3.65 million boxes. Its elegant sweetness and magnificent mango flavor pair perfectly with both tea and coffee. It is a guaranteed crowd-pleaser that offers an easy way to gift a taste of Miyazaki.

Tsukiire Mochi

和菓子

📍 宮崎空港

This is a representative confection of Miyazaki, preserved by the long-established 'Kinjo-do,' founded in 1880. The name 'Tsukiire' carries an auspicious origin related to mythology. According to legend, when Emperor Jimmu was preparing his voyage at the port of Mimitsu before his eastward migration, villagers celebrated his departure by mixing adzuki beans into mochi and presenting it to him. Following this anecdote, it has been carefully crafted as a lucky sweet that 'includes (tsuki) beans.' It features an elegant flavor with adzuki beans or Miyazaki's specialty Hyuganatsu citrus mixed into soft gyuhi (sweet rice paste). Within its smooth, habutae-like melt-in-the-mouth texture lives a long history and the spirit of people's blessings.

Miyazaki Potato Chips - Chicken Nanban Flavor

その他

📍 宮崎駅

This local snack recreates Miyazaki's soul food, Chicken Nanban, in the form of potato chips. Produced by Takahira from Tano Town, Miyazaki City, it was born from an attempt to infuse local flavors into chips. Chicken Nanban is said to have originated in Nobeoka City, with roots tracing back to a restaurant's staff meal in the 1950s. We have expressed the sweet-and-sourness and richness of this dish—fried chicken coated in sweet vinegar and topped with tartar sauce—with an extra-intense flavor. With a single bite, the sweet acidity of the Nanban vinegar and the savory umami of the tartar sauce rush into your mouth. It is a playful treat that allows you to enjoy the taste that Miyazaki residents dearly love through a convenient potato chip.

Nanjuseika "Hyuganatsu Jelly"

スイーツ

📍 宮崎空港、青島神社

This jelly captures the complete freshness of Hyuganatsu, a citrus fruit specialty of Miyazaki. Produced by Nanjuseika, established in 1980, it is crafted using a generous amount of fruit pulp. Hyuganatsu is a representative citrus of Miyazaki, discovered in Miyazaki City during the Edo period. Its characteristic feature is a refreshing sweet and sour taste that is gentler than lemon, reminiscent of honey lemon. You can enjoy its unique juicy flavor, with subtle sweetness found in both the fruit pulp and the white pith just inside the peel. A delightful bonus is that it can be enjoyed in two ways: as a refreshing jelly when chilled in the refrigerator, or as a sorbet-like treat when frozen. It is a cool and refreshing snack perfect for the hot Miyazaki summer.

Miyazakitegena Potato Chips

その他

📍 宮崎空港

A local potato chip named after "tegena," which means "amazing" in the Miyazaki dialect. It is a top-ranking favorite, featuring the flavor of "Ki," a versatile 15-spice blend formulated by "Niku no Fukushima," a long-established butcher shop in Miyakonojo City.

Hyuganatsu Mandarin Sablé

洋菓子

📍 宮崎空港、青島神社

A sablé baked in a lovely mandarin orange shape using Hyuganatsu, a citrus fruit specialty of Miyazaki. Hyuganatsu is a representative citrus of this region, said to have been discovered in Miyazaki City during the Edo period. Its adorable shape, reminiscent of a mandarin orange, makes it a perfect souvenir. Hyuganatsu powder is kneaded into the dough, providing a generous amount of refreshing acidity and aroma. Within its light, crispy texture, the juicy and fresh flavor of the citrus spreads softly through your palate. Individually wrapped for easy sharing, and with an affordable price that adds to the joy. It is a casual and delightful Miyazaki souvenir that allows you to enjoy the scent of citrus bathed in the Miyazaki sun along with the light mouthfeel of the sablé.

Miyazaki Potato Chips Bonito Soy Sauce Flavor

その他

One of the Takahira Miyazaki Potato Chip series. A Japanese-style flavor combining powdered soy sauce with bonito extract, part of a lineup of local Miyazaki chips that includes Chicken Nanban flavor and Yuzu Kosho flavor.

Hyuganatsu Karukan

その他

📍 宮崎空港

A creation that prepares "Karukan," known as a famous confection of Kagoshima, using ingredients unique to Miyazaki. Karukan is a soft, steamed confection made from mountain yam, karukan flour, and water. It was born during the Satsuma Domain era and has been loved in Kyushu for a long time. This Hyuganatsu Karukan combines the essential mountain yam used in the dough with Hyuganatsu, a citrus specialty of Miyazaki. Inside, black bean paste (kuro-an) is wrapped, and the refreshing aroma of Hyuganatsu provides a crisp accent to the gentle sweetness. An elegant taste where a moist, fluffy texture meets the refreshing flavor of citrus. This is an exquisite item that can only be tasted here, adding a touch of Miyazaki character to a traditional Kyushu confection.

Nishizawa Apiary Yuzu-infused Honey Kanten

その他

This agar jelly sweet combines the pride of Nishizawa Apiary, an established shop founded in 1909, with their premium honey and yuzu. The apiary practices 'migratory beekeeping,' moving hives from south to north alongside the bees to collect nectar from seasonal flowers in regions such as Miyazaki, Aomori, and Hokkaido. By transporting the hives to coincide with the peak bloom of flowers, they are said to significantly increase the abundance of nectar collected by the bees. This flavorful honey is then paired with the refreshing aroma of yuzu and crafted into a smooth agar jelly. Experience the mellow sweetness of honey and the crisp fragrance of yuzu spreading through your mouth. It is a healthy snack filled with nature's blessings, also popular at 'Hachibeikan,' their direct sales shop in Takaoka-cho, Miyazaki City.

Salt Caramel Sweet Potato Cubes

その他

These cube-shaped sweets consist of sweet potatoes from Southern Kyushu coated in caramel. Produced by Eat Co., Ltd. in Kiyotake Town, Miyazaki City, this is a unique potato dessert that highlights the natural deliciousness of the potato. The sweet potatoes are cut into easy-to-eat cubes and enveloped in fragrant caramel. The key to the flavor is natural salt from Amakusa. The umami of the salt adds depth to the sweetness of the caramel, creating an addictive taste. You can also feel safe knowing that no artificial flavors or colorings are used. The balance between sweetness and a subtle saltiness is exquisite, making it impossible to stop once you start eating. This popular salt caramel treat offers an enjoyable combination of fluffy potato texture and rich caramel flavor.

Pokkuru Farm Hokkori Pumpkin by Imo-korokoro

その他

📍 宮崎空港

A pumpkin snack produced by Pokkuru Farm in Shioji, Miyazaki City. This vegetable snack series, following the sweet potato 'Imo-korokoro,' utilizes the warm, comforting sweetness of pumpkins carefully grown on our very own farm.

Un-damashi (Luck Test)

和菓子

📍 宮崎空港

This is an auspicious baked sweet inspired by the 'Un-dama Nage' (Luck Ball Toss) at Udo Jingu, a famous landmark on the Nichinan Coast. Kinjodo, a long-established shop founded in 1880, has captured the joy of visiting the shrine within this confection. At Udo Jingu, it is said that if you toss an unglazed 'Un-dama' (luck ball) into the hollow of the Kameishi rock in front of the main hall, your wishes will come true. According to legend, men should throw with their left hand and women with their right—we have expressed the shape of this luck ball in our baked sweet based on this tradition. Inside, a sweet potato paste made from Miyazaki Prefecture potatoes is wrapped in a dough enriched with condensed milk. This treat features a perfect harmony between the fragrant dough and the gentle sweetness of the potato paste. It is an enjoyable, auspicious Miyazaki confection that makes you want to savor every bite while making a wish.

Okashi no Hidaka Cheese Manju

和菓子

📍 宮崎駅

A signature product of Okashi no Hidaka, which operates seven stores within Miyazaki City. In addition to the plain flavor, they also offer chocolate and matcha varieties. With a wide range of quantities available from 5 to 30 pieces, it is highly useful for both office sharing and gift-giving.

Okashi no Hiroya Western-style Cheese Manju

和菓子

📍 宮崎空港

A creation where pastry chefs from Patisserie Hiroya have reinterpreted the traditional cheese manju. The plant-based cheese and Miyazaki-grown sweet potato dough harmonize elegantly, and it has been described as 'the closest to Western confectionery' in cheese manju tasting comparisons.

Kinkan Mochi Miyazaki Tamatama

和菓子

📍 宮崎空港、宮崎駅、青島神社

The name 'Tamatama' does not refer to the shape being 'round,' but rather originates from the fact that delicious fruit only occurs by chance. You can enjoy the sweetness of fully ripe kumquats (kinkan) that have passed strict standards—including a sugar content of 16 degrees or higher and a diameter of at least 28mm—wrapped in mochi.

Miyazaki Kinkan Leaf Pie

洋菓子

A crispy leaf pie that makes use of fully ripe kumquats, a specialty of Miyazaki. Kumquats are a fruit for which Miyazaki Prefecture boasts the highest production volume in Japan. Its sweet and sour flavor is captured within buttery pastry dough. By layering thin sheets of pastry and baking them, a light texture is created that melts in your mouth the moment you eat it. This is complemented by the unique bittersweet, tangy flavor of the kumquat, resulting in an elegant taste. This treat offers an enjoyable combination of a light, crunchy texture and a refreshing citrus aroma. Individually wrapped for easy distribution, it is a delightful snack for tea time that allows you to easily savor the charm of Miyazaki's fruit.

Okashi no Hidaka Kiri Cheese Nama Souffle

その他

📍 宮崎駅

A fluffy and airy souffle batter made with 'Kiri' cream cheese—a fresh confection that surprises you with its air-like lightness in a single bite. Produced by 'Okashi no Hidaka,' founded in 1951. With its main store located on Tachibana Street in Miyazaki City, this long-established shop is known nationwide for its specialty 'Nanjakora Daifuku,' which wraps red bean paste, strawberry, chestnut, and cream cheese all at once. This 'Nama Souffle' is a creation by Hidaka, combining their classic cheese souffle with rich cream cheese. A chocolate flavor is also available. To truly appreciate the melting texture and richness of the cheese, it should be enjoyed fresh. If you visit Miyazaki, please take a look in the refrigerated display case.

Miyazaki Airport Shoji Cheese Manju

和菓子

📍 宮崎空港、青島神社

A cheese manju developed in-house by a subsidiary of the Miyazaki Airport Building. It features a rich filling made from a blend of natural and processed cheeses wrapped in cookie dough. With a 30-day shelf life at room temperature, it is convenient for travel souvenirs.

Imokoro (Salt Flavor)

その他

📍 宮崎空港、青島神社

An exquisite match between domestic roasted salt, boiled in a flat pan using seawater from the Hyuga-nada Sea, and the natural sweetness of sweet potatoes. These cube-shaped, bite-sized snacks are popular and can be found at shops in Miyazaki Airport and Aoshima Shrine.

Kumquat Western-style Manju 'Miyazaki Tamatama'

和菓子

📍 宮崎空港、宮崎駅、青島神社

A Western-style manju unique to Miyazaki that captures the pure sweetness of fully ripened kumquats. It uses 'Tamatama,' a specialty ripe kumquat from Miyazaki. This fruit is part of the 'Miyazaki Brand' and is only shipped under this name if it meets strict standards, such as being ripened long on the tree, having a sugar content of 16 degrees or higher, and a diameter of at least 2.8 cm. The 'Tamatama' is made into a paste and kneaded into white bean paste, then wrapped in moist dough. It offers a fruity sweetness and refreshing aroma that is almost unbelievable for a kumquat. Experience the power of fully ripened kumquats—often said to surpass mandarin oranges—in a single bite with a Western-style pastry taste. Please take this flavor, nurtured by the Miyazaki sun, as a souvenir.

Okashi no Hidaka Hyuganatsu Busse

その他

📍 宮崎駅

This is a delightful treat featuring Hyuganatsu, a citrus fruit specialty of Miyazaki, prepared as a fluffy busse (sponge cake). It is crafted by 'Okashi no Hidaka,' an established confectionery founded in 1951. Hyuganatsu was discovered by chance in the old Miyazaki District (now Miyazaki City) during the late Edo period and was named after Hyuga Province. The citrus cream is gently sandwiched between melt-in-your-mouth busse cake. Its charm lies in the pleasant balance of refreshing acidity unique to the citrus and a moderate sweetness, all enjoyed with a light texture. As a classic souvenir representative of Hidaka, it can be found at places like JR Miyazaki Station. Why not enjoy the refreshing aroma of Hyuganatsu as a little message from Miyazaki?

Mango & Cheese Pudding

スイーツ

📍 宮崎空港

A luxurious two-layered dessert consisting of mango jelly layered over cheese pudding. The top layer features jelly made from mango, the representative fruit of tropical Miyazaki, while the bottom layer is a smooth cheese pudding with low saltiness. Miyazaki is a major producer of fully ripe mangoes, and the highest quality ones that meet strict standards are affectionately known as 'Taiyo no Tamago' (Egg of the Sun). Every spoonful brings together the juicy sweet-and-sour taste of the mango with the rich, smooth texture of the cheese. Since it requires refrigeration, we recommend purchasing it near the end of your trip if you intend to use it as a souvenir. Please enjoy the tropical feeling spreading through your mouth when well-chilled.

Kumquat Pudding Miyazaki Tamatama

スイーツ

A pudding that luxuriously uses the juice of 'Tamatama,' the brand kumquat that Miyazaki is proud of. This dish harmonizes the deep sweetness unique to fully ripe kumquats (with a sugar content of 16 degrees or higher) with the smooth melting texture of the pudding.

Okashi no Hidaka Mitsukuri Kurimanju

その他

📍 宮崎駅

Three large chestnuts in every single piece—as the name suggests, this is a luxurious chestnut manju generously filled with chestnuts. Produced by 'Okashi no Hidaka,' a long-established confectionery in Miyazaki known for their 'Nanjakora Daifuku.' Since its founding in 1951 (Showa 26), the shop has operated multiple locations within Miyazaki City and has been beloved locally for many years. This Mitsukuri Kurimanju is baked to highlight the fluffy flavor of the chestnuts. Inside the moist dough, the natural sweetness of the chestnuts is tightly packed. Since you can easily buy them individually, they are perfect as a quick souvenir at places like Miyazaki Station. It is a satisfying treat that chestnut lovers will find irresistible.

Ripe Apple Mango Pudding

その他

📍 宮崎空港

A two-layer structure featuring mango jam layered on top of a rich pudding made with mango puree from Miyazaki Prefecture. The aroma of mango wafts the moment you peel off the film, and the 6-piece set is popular for its affordability at 194 yen per piece.

Miyazaki Mango Sand Cookies

洋菓子

📍 宮崎空港、青島神社

A staple airport souvenir with eye-catching packaging reminiscent of the blue seas and skies of Miyazaki. We carefully sandwich mango chocolate made with Miyazaki-grown mangoes between crisp milk cookies. Since its launch in 2015, it has remained a long-selling favorite at Miyazaki Bougainvillea Airport. The rich sweetness of the mango pairs perfectly with the light texture of the cookie, and the individual packaging makes them easy to distribute. We value our ingredients so much that during the summer when chocolate melts easily, we deliver them via refrigerated service. If you are unsure what to pick, this is the definitive Miyazaki souvenir. Perfect for colleagues or family. The tropical sweetness of the mango offers a delicious taste unique to Miyazaki.

Okashi no Hidaka Hyuganatsu Mandarin Monaka

和菓子

📍 宮崎駅

This is a confection that captures the refreshing flavor of Hyuganatsu (Hyuganatsu citrus) within a traditional Japanese monaka wafer. It is crafted by 'Okashi no Hidaka,' an established shop founded in 1951. Hyuganatsu is a citrus fruit discovered by chance in Miyazaki during the late Edo period and has long been cherished as a fruit that heralds the arrival of spring in Miyazaki. This citrus is prepared into a sweet bean paste and encased in a crispy, fragrant monaka shell. Although it is a traditional Japanese sweet, its characteristic feature is its fruity nature, allowing you to enjoy a subtle acidity and elegant sweetness. It can be purchased at stores within Miyazaki City and at shops in JR Miyazaki Station. It is recommended for both lovers of Japanese sweets and those seeking a refreshing dessert. Served with tea, the gentle aroma of citrus will soothe your soul.

Okashi no Yamauchi (Cake Factory Yamauchi) Potetchi~

その他

📍 宮崎空港、宮崎空港売店

A sweet potato confection born in Miyazaki, where the sweetness of potato meets the acidity of cheese. Produced by Cake Factory Yamauchi (Okashi no Yamauchi) in Miyazaki City. This sweet potato treat features plenty of cream cheese stuffed into sweet potatoes made with 'Kotobuki-imo' from Southern Kyushu. The combination of fluffy, sweet potato and moderately acidic cheese is an exquisite match, and it was named 'Potetchi~' to be easy for children to remember. It is a prideful item that has even been featured in the gourmet corner of local newspapers. You can also purchase it at Miyazaki Bougainvillea Airport. Please take home this simple and warm flavor that brings a sense of relief to those who eat it.

Miyazaki Mango Langue de Chat

洋菓子

📍 宮崎空港、宮崎駅、青島神社

A staple at Miyazaki Airport with cumulative sales exceeding 3.65 million pieces. This is an all-out mango experience, featuring mango jam kneaded into the dough and sandwiched with chocolate containing mango powder. Available in various quantities ranging from 8 to 24 pieces.

Okashi no Hidaka Kamadashi Cheese Souffle

その他

📍 宮崎駅

This cheese souffle aims for a fluffy texture, as if it has just been taken out of the oven. It is crafted by 'Okashi no Hidaka,' a long-established confectionery in Miyazaki founded in 1951. This shop, known nationwide for its 'Nanjakora Daifuku,' has baked this treat with a focus on a light, melting mouthfeel. Once you take a bite, it melts softly in your mouth, spreading a gentle cheese flavor. It is a dish that allows you to enjoy the airy lightness unique to a souffle. It is available at the Hidaka store in Miyazaki City. It can be enjoyed delicious both chilled or at room temperature, making it perfect for souvenirs or everyday snacks. Please try to experience this fluffy souffle texture as if it were freshly made.

Miyako Shop and Restaurant Hyuganatsu Jelly

スイーツ

📍 宮崎空港、宮崎駅

This is a luxurious jelly made with 100% juice from Hyuganatsu citrus grown in Miyazaki. Produced by Miyako Shop and Restaurant of the Miyazaki Kotsu Group, Hyuganatsu is a citrus fruit discovered in Miyazaki during the late Edo period, characterized by its refreshing acidity and elegant aroma. This jelly captures that exact sweet and sour flavor. Its smooth texture and the juicy flavor unique to real fruit juice make it perfect for the hot season. You can purchase it at Miyazaki Bougainvillea Airport or JR Miyazaki Station. When eaten chilled, the aroma of Miyazaki citrus gently spreads through your mouth. With its smooth, easy-to-swallow texture, it is the perfect snack for a hot day.

Mango Brownie

洋菓子

📍 宮崎空港、青島神社

A slightly sophisticated mango brownie featuring the accent of crunchy walnuts. Produced by Miyazaki Airport Shoji, this brownie is made by folding chocolate chips and walnuts into the batter, then topping it with a sauce made from 100% Miyazaki-grown mangoes, perfected through numerous trials. It offers a deep, layered flavor where the mellow sweetness of mango, the bittersweetness of chocolate, and the savory aroma of walnuts harmonize. A hit product that has sold over 20,000 units since its release in 2011. Perfect for those looking for a mango confection unique to Miyazaki. It pairs well with coffee and makes a delightful gift. Experience the overlapping aromas of mango and the texture of walnuts in every bite.

Okashi no Hidaka Hyuganatsu Manju (Hyuganatsu Citrus Steamed Bun)

和菓子

📍 宮崎駅

A refreshing thin-skinned manju featuring a filling made from Miyazaki's specialty, the Hyuganatsu citrus. Produced by 'Okashi no Hidaka,' a long-established confectionery founded in 1951. The Hyuganatsu is a citrus fruit accidentally discovered in Miyazaki during the late Edo period and remains one of the region's most iconic fruits. We have wrapped a filling that highlights the flavor of this citrus in a moist, soft, thin skin. The subtle aroma of the citrus combined with a moderate sweetness creates an elegant taste, offering a surprisingly light aftertaste for a traditional Japanese sweet. Hidaka offers a variety of citrus-based sweets, including Hyuganatsu pies and Hyuganatsu madeleines, and this manju is part of that collection. Please enjoy the scent of Miyazaki's spring sunshine alongside your tea. The compatibility between the soft skin and the Hyuganatsu filling provides a deliciousness you will recognize from the very first bite.

Ajino Kuraya Karaimo Dango

和菓子

📍 宮崎空港、宮崎駅

A dish featuring sweet bean paste wrapped in 'Nerikuri,' a traditional local confection passed down since the Edo period, and coated in kinako (roasted soybean flour). Because sweet potato is kneaded into the dough, it does not harden even when refrigerated, and its 3-day shelf life is exceptionally long for a dumpling.

Mango Cream Roll

その他

📍 宮崎空港、青島神社

A roll pastry featuring a soft, fluffy wrap filled with cream made from Miyazaki mangoes. With a light and crispy dough, the mango-flavored cream is gently encased. The sweet aroma of mango, a representative fruit of tropical Miyazaki, spreads with every bite. Since they are individually wrapped, they are easy to distribute, and we are pleased to offer a large box containing 30 pieces. They are perfect as a souvenir to share with colleagues or friends. This boxed confectionery is also popular at Miyazaki Bougainvillea Airport. It is an adorable-looking souvenir that allows you to easily enjoy the feeling of Miyazaki. With a soft and light texture, it is a gentle, Miyazaki-style sweet that is loved by everyone from children to the elderly.

Hyuganatsu Mandarin Langue de Chat

洋菓子

A langue de chat featuring the refreshing aroma of Hyuganatsu mandarin, which has basked in the abundant sunshine of Miyazaki. Hyuganatsu is a citrus fruit discovered in Miyazaki during the late Edo period, characterized by its elegant acidity and fragrance. We have incorporated its juice into the thinly baked dough and sandwiched it with Hyuganatsu-flavored chocolate. The combination of a crisp, light texture and sweet-and-sour citrus notes results in a sophisticated aftertaste. Individually wrapped, making it perfect for a small gift. An authentic taste of Miyazaki that citrus lovers will find irresistible. Please enjoy it alongside coffee or tea. Experience the flavor of citrus grown by the Miyazaki sun in one light, delightful bite.

Okashi no Hidaka Oven-Fresh Japanese Chestnut Pie

その他

📍 宮崎駅

A crispy pie pastry featuring a whole, large Japanese chestnut. Produced by 'Okashi no Hidaka,' an established confectionery founded in 1951 in Miyazaki. Large, fluffy Japanese chestnuts are paired with Western-style chestnut paste and baked within many layers of flaky pastry. It offers a luxurious taste where the fragrant, crispy dough meets the gentle sweetness of the chestnut. Since it is made to be shelf-stable at room temperature, it is a reliable choice for souvenirs. Its convenience is also a highlight, as it can be easily picked up at Hidaka stores such as those in JR Miyazaki Station on your way home. This baked sweet is highly recommended as a gift for chestnut lovers. You can fully enjoy both the crispiness of the pie and the soft texture of the chestnut.

Miyazaki Airport Shoji Melting Chocolate Hyuganatsu Cookie

洋菓子

📍 宮崎空港

A cookie with a new texture that melts in your mouth and becomes even more delicious when chilled. Produced by Miyazaki Airport Shoji. By incorporating Hyuganatsu (citrus) powder from Miyazaki Prefecture, they have achieved an unprecedented texture that is somewhere between chocolate and a cookie. The subtle acidity of the Hyuganatsu blends with the sweetness of the chocolate, gently dissolving in your mouth. A key feature is that it tastes delicious not only chilled in the refrigerator but also frozen in the freezer. Due to its delicate melting texture, it is even delivered chilled during the summer months. This is a special souvenir cookie exclusive to Miyazaki and Kyushu. It is a playful treat that changes character depending on how you chill it.

Miyazaki Mango Chiffon Cake

スイーツ

📍 宮崎空港、青島神社

Bite-sized chiffon cakes with Miyazaki mango puree encased in fluffy batter. The flavor of mango, the representative fruit of tropical Miyazaki, is generously kneaded into a melt-in-your-mouth chiffon cake batter. The bite-sized portions make them easy to eat, and the sweet aroma of mango spreads softly. The texture of the soft, fine-grained batter is so pleasant that you'll find yourself reaching for more. Available in affordable sizes such as 10-piece packs, these are found in the mango confectionery section at Miyazaki Bougainvillea Airport. Please enjoy the taste of fruit grown under the tropical sun as a casual souvenir. The light, fluffy melt-in-your-mouth texture makes it easy to eat many at once.

Miyazaki Mango Mille-feuille

その他

📍 青島神社

A mille-feuille with a mango aroma layered within multiple sheets of pastry. Between layers of light, crispy pastry, we have sandwiched a cream that highlights the flavor of Miyazaki-grown mangoes. The buttery fragrance of the pastry overlaps with the sweet scent of the tropical fruit, providing a rich taste in every bite. The 'crunch' felt when inserting a fork is a joy unique to mille-feuille. This Western-style sweet is also popular as a souvenir for those visiting Aoshima Shrine, a representative tourist spot in Miyazaki. Please enjoy this mango delicacy characteristic of Miyazaki as a memento of your trip. It is a luxurious bite woven from crispy pastry and mango cream.

Okashi no Nissindo Aoshima Senbei

その他

📍 宮崎空港、宮崎駅、青島神社

Developed in 1965 during the honeymoon boom in Miyazaki, this Western-style gofre (wafer) was created as a new souvenir. It features two types of vanilla and nut creams sandwiched between thin wafers. Even after more than 60 years since its release, it remains a staple at the top of the prefecture's souvenir rankings.

PATISSERIE Hiroya Chitaru

スイーツ

📍 宮崎空港

This is the signature cheese tart from a patisserie in Miyazaki City. Produced by Patisserie Hiroya, it features a rare cheesecake cream made with juice from Miyazaki's specialty Hyuganatsu (citrus) poured into a crispy tart base. Its charm lies in its refreshing citrus aftertaste that is rich yet not heavy, earning it a reputation as an 'addictive' treat. It is made to be long-lasting when frozen, making it ideal for souvenirs. The compatibility between the crunchy tart crust and the smooth Hyuganatsu cheese cream is exceptional. Please try this cheese tart unique to Miyazaki. Eating it chilled further enhances its freshness.

Miyazaki Mango Pudding

スイーツ

📍 宮崎空港

A pudding made using Miyazaki mango puree, where the aroma of mango melts and spreads in your mouth. It feels as if you are eating ripe mango itself, and it is an airport staple priced at 1,296 yen for a pack of 5.

Miyazaki QUATRE (Quatre)

洋菓子

📍 宮崎空港、宮崎駅

An elegant treasure box of cookies packed with four blessings from Miyazaki. The product name 'QUATRE' means '4' in French. As the name suggests, it contains four types of cookies made with Miyazaki ingredients: Hyuganatsu, mango, strawberry, and Kama-iri tea (pan-fired tea). Refreshing Hyuganatsu, rich mango, sweet and sour strawberry, and fragrant Kama-iri tea—the joy of comparing them all, along with their delightful crumbly texture, is part of the charm. They are lovely in appearance and perfect for gifts. It is a generous assortment that allows you to enjoy multiple flavors of Miyazaki at once. A delightful collection where one box lets you taste four sides of Miyazaki.

Hakugendo Cha-ba Loa

スイーツ

📍 宮崎空港、宮崎空港ビル

A Japanese-style bavaroa produced by a specialty Miyazaki tea shop run by a Japanese tea sommelier. The maker is Hakugendo in Miyazaki City. As a specialist in organic Japanese tea, they handle everything from roasting to the development of original products, with the owner sharing the charm of Miyazaki tea as a tea sommelier. 'Cha-ba Loa' is a bavaroa made using pan-fired tea from Miyazaki Prefecture and honey. Accompanied by a rich tea sauce and red beans, it is finished with an elegant flavor woven from Japanese ingredients. It can be purchased at the Miyazaki Airport building. Please enjoy this unique Miyazaki item, crafted with the dedication of a tea professional. The rich tea sauce and red beans add depth to the flavor.

Miyazaki Mango Yogurt Jelly

スイーツ

📍 宮崎空港

A refreshing jelly combining Miyazaki Prefecture mangoes and yogurt. It features a puree of mango, a representative fruit of tropical Miyazaki, paired with the pleasant acidity of yogurt. The rich sweetness of the mango and the refreshing acidity of the yogurt complement each other, leaving an incredibly light aftertaste. The smooth texture of the jelly is pleasant, making it a perfect dessert for the hot season. When eaten well-chilled in the refrigerator, it feels as if a tropical breeze is blowing through your mouth. It is a delightful souvenir that allows you to easily enjoy Miyazaki mangoes. Please taste the freshness where the blessings of both mango and yogurt melt together.

Nangoku Roman Kirari Miyazaki

その他

An assortment of baked goods inspired by the sun and sea of tropical Miyazaki. True to its name 'Nangoku Roman' (Tropical Romance), the package evokes the peaceful and warm climate of Miyazaki, containing individually wrapped baked goods. Since each piece is wrapped separately, they are easy to distribute, making them useful as gifts for workplaces or relatives. This box is suitable for gifting, conveying the sparkling charm of Miyazaki. As a conclusion to your trip, enjoy this colorful assortment typical of Miyazaki. The bright tropical mood will reach whoever receives it. A great feature is that they are easy to hand out because each is individually wrapped, making them suitable for any recipient. It is the perfect box to conclude your journey.

Yutaka Shokai Chicken Nanban Flavored Senbei

和菓子

📍 宮崎空港

A unique rice cracker that reproduces the flavor of Chicken Nanban, a local dish originating from Miyazaki. Chicken Nanban is a dish born in a Western-style restaurant in Nobeoka City during the 1950s and 60s; the Miyazaki style involves dipping fried chicken in sweet vinegar sauce and topping it with tartar sauce. Today, it is known nationwide as a representative local gourmet of Miyazaki. This product expresses that Chicken Nanban flavor in a rice cracker made by kneading Miyazaki-produced chicken into the dough. The savory taste, reminiscent of sweet vinegar and tartar sauce, pairs well with both snacks and appetizers. With 40 individually wrapped pieces, it is popular as a bulk souvenir at Miyazaki Bougainvillea Airport. It is an exciting and unique item that generates great buzz.

Chihomaro (Brown Rice Flavor)

その他

Chihomaro is a new sensation in fermented beverages, delivered from the mythical village of Takachiho. It is produced by Maroudo Shuzo, a brewery in the local Akimoto district that brews doburoku (unfiltered sake) and amazake using locally grown rice. The product utilizes fermentation techniques cultivated over many years. This is a non-alcoholic beverage made by further fermenting amazake prepared with rice koji with plant-based lactic acid bacteria. It contains no added sugar, leaving a clean aftertaste. Made with water from the Morotsukayama mountain range and local rice, it is beloved as a gentle drink for the body. With a flavor profile that harmonizes the gentle sweetness of amazake with the subtle acidity of lactic acid fermentation, this brown rice version is a healthy drink born in Takachiho, perfect for those seeking richness and nutrition.

Takachiho Tamago Senbei (Egg Crackers)

和菓子

These are traditional, simple egg crackers baked in Takachiho, the village of mythology. Takachiho is a town in northern Miyazaki where the legend of the descent of the heavenly grandson remains. It is known for the magnificent Takachiho Gorge and Yokagura (night Kagura), attracting many tourists. The egg crackers made in this land feature a nostalgic flavor thanks to the generous use of eggs. A light, crispy texture and the gentle sweetness of the egg spread through your mouth. It is a timeless deliciousness without any unnecessary embellishments. It is the kind of snack you'll find yourself reaching for on your way back from a stroll through Takachiho Gorge or visiting shrines. This simple confection is perfect to accompany tea. When enjoyed with tea, the rustic gentleness of the mythical village fills your mouth.

Mythical Village Specialty: Takachiho Kagura - Exquisite Flavor

和菓子

An elegant confection inspired by the Yokagura (night Kagura) passed down in the mythical village of Takachiho. Takachiho's Yokagura is a folk performing art dedicated to the local guardian deities in various villages every winter, with a history said to date back to the Kamakura and Muromachi periods. It is a treasure carefully preserved by the community and has been designated as a National Important Intangible Folk Cultural Property. This 'Takachiho Kagura' was created with deep respect for that tradition. A Japanese sweet with a soft, gentle sweetness, it evokes the atmosphere of this legendary village. Perfect as a souvenir for trips around Takachiho Gorge or Ama-no-Iwato Shrine. Please enjoy a piece along with the stories of the village of the gods. It is a treat to be savored slowly while reflecting on the myths of Takachiho.

Gobochi

その他

📍 宮崎空港、宮崎駅、青島神社

Born from an idea by a bento shop, 'Gobochi' is a unique burdock root chip from Miyazaki. Kyushu is a major production area for burdock. To bring this rich bounty to more people, Daily Maam in Takanabe Town commercialized this product. Made by thinly slicing domestic burdock and frying each piece by hand, we are committed to an additive-free process without using chemical seasonings or preservatives. This reliable quality earned high praise, including the Minister of Agriculture, Forestry and Fisheries Award in 2013. With a crispy new texture where the aroma and umami of burdock spread as you chew, this is a pride of Miyazaki—a delightful snack or appetizer that allows you to enjoy the full deliciousness of vegetables.

Hyuga Rikuan Kuri Kinton

その他

This is the flagship product of 'Hyuga Rikuan,' a confectionery that focuses intensely on chestnuts. Misato in northern Miyazaki Prefecture is a well-known local specialty area for chestnuts. This product uses 'Saigo Chestnuts' grown in that region without hesitation. It is a luxurious item combining chestnut paste, made by simmering chestnuts themselves without adding extra water, with candied chestnuts. To maximize the flavor of the chestnut, we are committed to delivering the natural characteristics of the ingredients. We are a specialty shop based in Takanabe that continues to pursue the allure of chestnuts. The moment it enters your mouth, the fluffy sweetness and rich aroma of chestnut spread. It is an irresistible kinton for chestnut lovers, as if tasting the entire autumn harvest.

Seikodo Cheese Manju

和菓子

📍 宮崎駅

A cheese manju from 'Seikodo,' a long-beloved establishment in Hyuga City, now moving forward under the name SEIKADO. Cheese manju is one of Miyazaki's representative confectionery specialties. Its charm lies in its gentle flavor, where cream cheese is wrapped in dough like bean paste, creating a meeting of Japanese and Western styles. After six years of training at a shop said to be the origin of cheese manju, the owner continues to uphold handmade production methods even in this era of increasing mechanization. We take pride in making only a limited amount every morning to preserve that freshly-made flavor. We offer a variety of flavors that utilize local characteristics, such as Hebesu (a local citrus) and black sesame from Hyuga. One bite brings the happiness of fluffy dough and melting cheese.

Ranmiya Cheese Manju

和菓子

📍 宮崎空港、JR日向市駅、宮崎駅

The confectionery division established by Mitsuishi, which holds a 60% global market share in clamshell go stones. It features a white dough that is moist and melts like cake, luxuriously using high-quality cream cheese and vanilla beans.

Ranmiya Cheese Manju

和菓子

📍 宮崎空港、JR日向市駅、宮崎駅

Another type of Hyuga cheese manju, different from the one at Seikodo in Hyuga City. It features a moist, cake-like crust filled with plenty of cream cheese, and has a shelf life of 20 days. It can be purchased at Miyazaki Airport and JR Hyuga-shi Station.

Seikodo Cheese Manju

和菓子

📍 宮崎駅

Handmade in a limited quantity of 500 pieces per day by Seikodo, which has a history of over 60 years in Hyuga City. In addition to the plain flavor, there are varieties such as black sesame, chocolate, and local citrus 'hebesu.' They can be purchased at the Meihin-kura store at JR Miyazaki Station.

Pocky Amaou Strawberry

洋菓子

📍 福岡空港、太宰府天満宮

This is the Kyushu-exclusive version of Glico's "Giant Pocky," perfect for memories of a trip to Kyushu. Using the juice of Amaou—Fukuoka Prefecture's representative brand strawberry—it packs the charm of the region into every stick. Amaou is a premium strawberry that Fukuoka is proud of, named after the initials of its characteristics: Akai (red), Marui (round), Ookii (big), and Umai (delicious). The chocolate, utilizing this juice, spreads a subtle acidity within its sweetness, allowing you to enjoy a brilliant strawberry flavor. It also features a thick size, approximately four times larger than regular Pocky. With a satisfying bite, it is perfect as an accompaniment to tea or as a snack. Individually wrapped for easy sharing, it is a classic travel souvenir readily available at airports and stations throughout Kyushu.

Giant Pretz Hakata Mentaiko

その他

📍 太宰府天満宮

A Kyushu-exclusive product that allows you to enjoy Mentaiko (spicy cod roe), an essential part of the Kyushu dining table, through Glico's "Giant Pretz." Plenty of Fukuoka-grown spicy mentaiko is kneaded into the dough, concentrating this unique regional flavor into a single stick. Mentaiko is a representative specialty of Fukuoka. Its umami and spiciness are expressed with a generous amount of powder, finished in a giant size of 22 centimeters. As you bite, the sharp spiciness and lingering umami spread throughout your mouth. Perfect not only as a snack but also as an accompaniment to alcohol, it is highly satisfying to eat. With its punchy, Kyushu-style flavor, it is a stick you'll want to snack on while reminiscing about your travels.

Traveling Hi-Chew Dekopon Flavor

その他

A Kyushu-exclusive version of Morinaga's 'Hi-Chew' that lets you experience the flavors of a journey through Kyushu. We have packed the unique charm of Kyushu into a single piece of candy, using the juice of Dekopon, a citrus fruit originating from Kumamoto Prefecture. Dekopon is a highly sweet citrus fruit with an adorable, prominent bump at its top. This Hi-Chew leverages that juice to offer a juicy, rich sweetness alongside its signature chewy texture. A two-box set paired with Fukuoka's Amaou strawberry flavor is also popular. The packaging features various tourist attractions from across Kyushu, enhancing the excitement of travel. It is a delightful local sweet, perfect as a Kyushu souvenir that is easy to distribute and sure to please.

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 Kyushu-exclusive version of Calbee's "Jagarico" that allows you to enjoy the flavors of Kyushu: mentaiko (spicy cod roe). Dried bits of mentaiko are kneaded into the dough, creating a uniquely spicy flavor characteristic of this region. With every bite, the familiar crunchy texture is accompanied by the spreading spiciness and umami of the mentaiko. This popular item lets you enjoy the deliciousness of mentaiko, which has long been loved in Kyushu (centered around Fukuoka), in an easy-to-eat snack. Its individually wrapped portions make it easy to distribute, and its long shelf life makes it a great choice for travel souvenirs. With its spicy flavor typical of Kyushu, this is a classic regional Jagarico that is perfect both as a snack and an accompaniment to drinks.

KitKat Mini Beni-imo (Red Sweet Potato)

洋菓子

This is a regional flavor of Nestle's "KitKat Mini" that can only be found in Kyushu and Okinawa. Using red sweet potato, which features a striking vibrant purple color, we have crafted a flavor that evokes the lush atmosphere of the southern islands. Red sweet potato is a type of sweet potato known for its fluffy texture and gentle sweetness. We have enveloped that flavor in smooth white chocolate and crispy wafers. With just one bite, the subtle sweetness of the potato and the mellow richness of the chocolate melt together gently in your mouth. With both its color and taste, this item brings the feeling of the tropical south, making it a perfect souvenir. Individually wrapped for easy sharing, this region-exclusive KitKat is something you'll want to give as a gift, accompanied by your memories of traveling through Kyushu and Okinawa.

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

This is a region-exclusive Country Ma'am that packs two blessings of Kyushu into a single cookie. It features 'Amaou,' the pride of Fukuoka Prefecture's brand strawberries, and fresh cream made from Jersey milk from Aso and Oguni in Kumamoto Prefecture. The sweet and sour notes of the strawberry blend seamlessly with the mellow sweetness of the milk within Country Ma'am's signature moist texture. While maintaining the characteristic crispy exterior and moist interior, it is finished with a flavor unique to Kyushu. This is one of the Kyushu-exclusive series produced by Fujiya. Please take a box that can only be bought here as a souvenir of your travels. You can enjoy the spring-like sweet and sour taste of Kyushu while keeping that signature crispy yet moist texture.