When you put a glossy, red berry in your mouth, the juice overflows, and a sweet and sour aroma drifts through your nose. These are large, juicy strawberries from Miyly Town.
Miyaki Town, located in the eastern part of Saga Prefecture, is blessed with fertile soil from the Saga Plain and a mild climate. Utilizing this environment, strawberry cultivation is actively carried out.
From winter to spring, sweet and large strawberries ripen, including the Saga-born brand 'Ichigosan.' 'Ichigosan' is characterized by its deep red color and clean sweetness. It is highly popular at direct sales outlets and through hometown tax donations. Please try tasting a freshly picked berry just as it is.
The moment it enters your mouth, the fine marbling melts away, and the sweetness of the meat spreads softly. It is soft, with an elegant sweetness of fat. This is Saga Beef raised in Miyaki Town.
Only Japanese Black cattle raised within the jurisdiction of JA Saga that pass strict grading standards can call themselves 'Saga Beef.' It is characterized by glossy, fine marbling, also known as 'tsuyazashi.'
Miyaki Town in eastern Saga Prefecture is one of the regions where Saga Beef fattening is prominent. It is a very popular item for hometown tax donations and is delivered nationwide. Please enjoy a melt-in-your-mouth slice to your heart's content, whether as steak or sukiyaki.
When you pick it up with chopsticks, the fat is already glistening. As you bring it to your mouth, the fine marbling melts away instantly, and the sweetness of the meat spreads softly. When grilled, the fat releases a faintly sweet aroma—that is Imuly Beef.
This Japanese Black Beef is raised with extreme care, even down to the feed composition, amidst the rich nature of Imari City, Saga Prefecture. The fat, considered high quality even among Wagyu, creates a moist melt-in-the-mouth texture and deep richness.
Many yakiniku shops and restaurants in Imari City serve Imari Beef, earning it the nickname 'City of Imari Beef.' Please start by enjoying the tender lean meat and elegantly melting fat simply grilled.
When you take a bite, the fruit juice overflows. After a crisp texture, a refreshing sweetness spreads across your tongue. If chilled, that freshness is even more pronounced. This is an Imari Pear.
Imari City is a center for pear cultivation in Saga Prefecture. Warm days and cool nights—this large temperature difference significantly boosts the sugar content of the pears.
There is a rich variety of cultivars, such as the juicy Kosui that appears at the end of summer, the rich Hosui, and the intensely sweet Niitally. Each boasts an abundance of juice. One of the joys is watching the main character change as autumn deepens. Please enjoy it as a juicy seasonal treat.
When you open the shell, the oyster is plump and full of meat. As it sizzles on charcoal, the scent of the sea rises softly. With one sip, a rich umami and creamy sweetness overflow in your mouth—this is an oyster from Imari Bay.
In the calm waters of Imari Bay, there are the beautiful 'Iroha Islands' consisting of forty-eight islands. Named after them, they are called 'Iroha Oysters,' identifiable by the black marble-like patterns on their shells. The mineral-rich seawater flowing from the mountains nurtures their plump, intensely flavorful meat.
The season is winter. Enjoy them steamed or grilled while hot. Each one is a concentrated burst of the sea's umami.
When you reach for a cluster, the plump, firm fruits glisten with freshness. As soon as you pop one into your mouth, it bursts with a rich sweetness that spreads instantly. These are the grapes of Kiyama Town.
Located on the eastern edge of Saga Prefecture, right on the border with Fukuoka, Kiyama is a town where grape picking at tourist farms is a popular activity. The well-drained soil of the hilly terrain and abundant summer sunshine nurture grapes with intense sweetness.
There is a wide variety of varieties, including large, juicy Kyoho grapes and seedless Shine Muscat that can be eaten with the skin. The joy of visiting these farms is being able to taste them freshly picked right on the spot from summer to autumn. Please enjoy the seasonal sweetness, chilled.
Boil them freshly harvested and take just one bite. After a pleasant, crisp crunch, a subtle sweetness and umami spread across your palate. A spring delicacy with very little bitterness—these are the bamboo shoots of Kiyama Town.
Located on the eastern edge of Saga Prefecture, Kiyama Town is a land blessed with bamboo groves. In spring, locals carefully harvest each shoot one by one as they emerge from the earth.
For bamboo shoots, where freshness is everything, boiling them immediately after harvesting is best. The tender tips are perfect for tempura or tossed with sansho leaves (kinome), while the base is ideal for rich simmered dishes or mixed rice (takikomi gohan). The aroma and texture unique to fresh harvests are a true seasonal luxury. Please enjoy the blessings of the spring mountains while they are in season.
Inside the simmering pot, the edges of the tofu gently unravel. The simmering liquid gradually turns a cloudy white. With a single spoonful, it melts on your tongue like light snow, releasing the gentle sweetness of soybeans—this is Ureshino Onsen Yudofu.
The secret lies in the smooth hot spring water of Ureshino. Known as one of Japan's three great waters for beautiful skin, its slightly viscous warmth transforms the tofu into a creamy texture and dyes the broth the color of soy milk. It has long been cherished as an essential part of breakfast at local hot spring inns.
Tofu made from locally grown soybeans is simmered slowly in the hot spring water. You can enjoy even the remaining broth, which becomes mellow and delicious. Please enjoy this melting bite alongside the hot, white steam.
Every time it is poured into a teacup, both the flavor and aroma subtly shift—Ureshino tea is a tea that changes its expression with every sip.
The tea leaves are round like magatama beads and possess a glossy green hue. This steamed green tea is born in the mountains of Ureshino City, Saga Prefecture, where steamed green tea accounts for over 90% of production. The land, characterized by heavy mists and significant temperature fluctuations between day and night, nurtures a mellow, rich umami. As the leaves slowly unfurl within the teapot, the sweetness and aroma release with every steep.
A refreshing aroma and a deep umami that lingers on the tongue. Please savor the different nuances from the first cup to the very last drop. This renowned Ureshino tea, often called the best in Japan, will accompany your moments of relaxation.
When you crack the shell, you find soft, runny whites and a perfectly set yolk. With a drop of soy sauce or dashi, a smooth slurp leaves a subtle hint of the hot spring's flavor behind. This is an onsen tamago unique to Ureshino.
This method utilizes the culinary mystery where egg whites solidify at a higher temperature than yolks. By allowing the heat from the spring source to cook it slowly over time, the whites achieve a uniquely creamy and soft texture.
Ureshino Onsen is known as one of Japan's three great waters for beautiful skin. Taking a bite of a freshly made egg while strolling through the steaming hot spring streets—it is a small, perfect reward for your travels after a soak.
Red sea bream raised amidst the rough waves of the Genkai Sea features firm flesh that releases a refined sweetness with every bite. A single slice of sashimi holds the very strength of the ocean.
Genkai Town faces the Genkai Sea in the northwest of Saga Prefecture. This sea, where the Tsushima Current flows, has swift currents, and the fish raised there all possess tightly firm flesh. Among them, the wild red sea bream is a top-class delicacy with just the right amount of fat, allowing its full flavor to be enjoyed whether served as sashimi or salt-grilled.
Sea bream freshly landed is exceptionally fresh. In this town with its own fishing port, you can luxuriously enjoy freshly caught specimens at local inns and restaurants.
Abalone and turban shells sizzling over charcoal. The crunchy texture is accompanied by a rising aroma of the sea. It is a luxury that allows you to taste the full bounty of the ocean.
The Genkai Sea is a rich ocean filled with nutrients brought by the Tsushima Current. The abalone and turban shells raised on its reefs have firm flesh and a deep, intense flavor. These shellfish, gathered by hand while diving into the sea, are extremely rare and exceptionally fresh.
You can enjoy them as sashimi for their crunchy texture, or grilled in their shells to savor the oceanic aroma. In particular, freshly grilled on the beach is extraordinary. They are gifts from the sea that can only be encountered in the rough waves of the Genkai Sea.
When snapped, a fresh green aroma rises from the juicy cross-section. When lightly grilled, sweet juices burst from the tender tips. It is a thick, tender spring delicacy.
Saga Prefecture is a major production area, boasting the second-highest production volume in the country after Hokkaido. In Kōhuly Town, high-quality green asparagus is carefully cultivated by taking advantage of the warm climate and fertile soil. The spring harvest is particularly thick and sweet, characterized by its crisp texture.
It is delicious whether grilled, boiled, or made into tempura. Even without much preparation, the natural sweetness of the ingredient stands out—a seasonal delicacy that brings spring to your dining table.
Large, glossy, red-colored strawberries. When bitten, the juice bursts, and a refreshing sweetness spreads throughout the mouth. These are jewels of winter to spring, carefully grown in the warm greenhouses of Kōhoku Town.
When it comes to Saga strawberries, there is 'Ichigosan,' which turns red deep into the flesh, and 'Sagahonoka,' which has an elegant sweetness. Both are varieties born in the prefecture, and greenhouse cultivation is thriving in Kōhoku Town. The abundant sunlight of the Saga Plain and meticulous cultivation produce sweet and beautiful fruit.
They are sufficiently sweet to eat as they are, requiring no sugar or milk. These are our prideful strawberries that appear from winter to spring, adding a brilliant touch to the dining table.
Warm rice, sweet and savory sautéed beef, a generous topping of cold fresh vegetables, and a drizzle of mayonnaise. Sicilian Rice is a dish where you can enjoy heat and cold, as well as richness and freshness, all in one plate.
It was born around 1975 in Saga City. It is said to have started as a staff meal (makanai) served in restaurants in the city center. Eventually, it became a staple in coffee shops and restaurants, and since around 2008, it has been enjoyed as a local gourmet specialty.
There are various theories regarding the origin of its name, and it is not clearly known. Nevertheless, the charm of this dish lies in its freedom—each shop's ingredients and flavors vary slightly.
The moment it touches your mouth, the fat melts away like silk, and the sweetness of the meat spreads softly. That delicate melt-in-your-mouth sensation created by fine marbling—that is Saga Beef.
Only Black Wagyu cattle raised by farmers within the JA Saga jurisdiction that meet a meat quality grade of 5 or 4 with a BMS (Beef Marbling Score) of 7 or higher are permitted to bear the name 'Saga Beef.' This standard for designation is considered among the strictest in the country, and only cattle that meet this rigorous criteria are granted this title.
Sales began in 1984. Each cow, raised with great care in rich soil, now presents its prideful flavor quietly at your dining table. First, please enjoy the high-quality fat simply, through steak or shabu-shabu.
When you take a bite, it breaks apart lightly and crisp, releasing a gentle aroma of the sea. As you chew, a soft sweetness lingers on your tongue. This is Saga Nori, grown in the Ariently Sea.
Many rivers flow into the Ariake Sea, providing abundant nutrients. With one of the largest tidal ranges in Japan, the seaweed grows by alternating between being bathed in seawater and sunlight. It is said that this environment nurtures its fragrance and umami.
Saga-produced nori has maintained the number one spot in Japan for both sales value and volume for many years. Please enjoy a single sheet, born from the harmony of the sea and human hands, alongside freshly cooked rice. When used in temaki-zushi (hand rolls) or onigiri (rice balls), its wonderful aroma stands out even more.
Root vegetables and chicken peek out from within the clear broth. Lotus root, shiitake mushrooms, konnyaku—it is a Saga feast, simmered with plenty of ingredients in a generous amount of liquid.
It is said that the name 'Dabu' comes from a dialectal variation of the sound made when using ingredients that do not easily fall apart and adding an abundance of water ('zabu-zabu').
This dish has been served when hosting guests during weddings and funerals; by tradition, ingredients are cut into squares for celebratory occasions and triangles for mourning. In some regions, it is called 'Dabu-jiru,' passed down through local lineages. The clear, cloudless broth warms even the heart. It is a taste of Saga's hometown that you will want to gather around with everyone on special days.
Mutsugoro kabayaki, grilled to a fragrant perfection coated in a sweet and savory sauce. The plump flesh is packed with the unique umami developed in the tidal flats of the Ariake Sea.
Mutsugoro is an amphibious relative of the goby that lives only in parts of the Ariake and Yatsushiro Seas in Japan. Able to breathe through both gills and skin, their sight of scurrying across the tidal flats when the tide is out is a symbol of this sea.
The season is summer, from May to August. They are caught using the traditional 'mutsukake' fishing method on the low-tide flats. This sweet and savory flavor, simmered in syrup, is a delicacy unique to the Ariake Sea that can only be encountered during the summer. Please try it as kabayaki or kanroni.
With its slender body, degenerated eyes, and rows of fangs visible in its wide-open mouth—this strange fish, known as Warasubo, is often called the 'Alien of the Ariake Sea' due to its grotesque appearance.
It is a member of the goby family that lives only in Japan's Ariake Sea, hiding its long, eel-like body within the tidal flats. While its appearance might be startling, the taste is something else entirely.
When the innards are removed and the fish is dried whole, then sliced and grilled or fried, it becomes a savory snack where the umami intensifies with every bite. Freshly caught, it can also be enjoyed as sashimi or in miso soup. It is a dish unique to Saga that surprises you with its looks and convinces you with its flavor, teaching you the true depth of the Ariake Sea.
With just a tiny morsel in your mouth, an intense saltiness accompanied by a powerful richness of crab surges forward. It pairs perfectly with both rice and sake. Ganzuke is a robust delicacy passed down along the coast of the Ariकी Sea.
The ingredients are small crabs that inhabit the tidal flats. Crabs like the fiddler crab, known for their large claws, are crushed whole with their shells and preserved with salt and chili pepper.
Its history is long, as it has been a traditional preserved food in the Ariake Sea coastal regions for generations. While its flavor profile is strong, even a small amount has the power to make you eat bowl after bowl of rice. Once you get used to it, it becomes an addictive staple of the Ariake Sea dining table. Please enjoy it with just a little bit atop steaming hot white rice.
The sweet aroma of sake lees rises gently, and with one bite, a mellow richness and the umami of fish and vegetables spread across your palate. This is a nutritious pickle unique to Saga, a true land of sake.
Saga Prefecture, including areas like Kashima and Ureshino, is a land of rice and sake, dotted with many breweries. This local sake lees pickle is made by slowly marinating seafood and vegetables in the sake lees produced during the sake-making process. The yeast and enzymes contained in the lees soak into the ingredients, creating a soft flavor and deep taste.
If lightly grilled, it becomes fragrant and is perfect as an accompaniment to rice or as a snack for evening drinks. The rich sake culture of Saga lives quietly within every single slice of these pickles.
A moist cityscape lined with white-walled sake breweries. Tasting sake lees ice cream or a brewer's pride specialty at the storefront is perfect for a journey taken in a pleasant, tipsy mood.
Here in Hizen-Hamayado, Kashima City, has flourished as a brewing town since the Edo period, and the Sake Brewery Street remains today as a nationally designated Important Preservation District for Groups of Traditional Buildings. The high-quality groundwater from the Taradake mountain range and vigorous rice cultivation have developed this area into the best sake-producing region in the prefecture.
Every spring, the 'Kashima Sake Brewery Tourism' event is held, attracting many visitors from across the country seeking brewery openings and local gourmet food. Sake, food, and walking through a historic town—all three delights are concentrated in this area.
When you peel it, the aroma of bursting juice fills the air. A single segment in your mouth brings a concentrated sweetness followed by a sharp, pleasant acidity. It's an irresistible deliciousness that makes it impossible to stop eating. This is Kashima Mikan.
Kashima City, located at the foot of the Taradube Mountains overlooking the Ariake Sea, is a land where mandarin cultivation thrives. Growing on slopes touched by sea breezes and bathed in ample sunlight, farmers also focus on techniques like covering orchards with white sheets to increase sugar content, producing intensely sweet oranges.
The hallmark of Kashima Mikan is its perfect balance of sweetness and acidity. It stands as one of Saga's premier production areas alongside neighboring Tara Town. Please enjoy a sweet and juicy piece at your winter dining table.
The taste of the local area, enjoyed heartily after running through the mud on the tidal flats. Delicacies of the Ariake Sea—such as grilled mudskipper and dried largescale flounder—soak into your hardworking, sweaty body.
The Kashima Gatalinic is a rare festival in the world, set on the vast tidal flats of the Ariake Sea, which boasts Japan's largest tidal range. In 1985, local youths, realizing that neither Shinkansen nor highways would come to their area, stood up and said, 'Then we will do it ourselves,' launching the first event.
Sliding on mud skis and crossing boards on bicycles—after getting covered in mud through the competitions, the bounty of the tidal flats awaits. Playing and eating: it is a full day of experiencing the Ariable Sea.
A pinch of thinly sliced Koi-no-arai with vinegar miso. The chilled, firm flesh has a crisp texture, leaving an elegant, mild umami on the tongue. The miso-based Koi-koku is thick and rich, warming you to your very core in winter.
Ogi City is a land blessed with pure water. By letting the carp swim in cold, clear water for a while, the flesh firms up and any muddy smell is completely removed. This pure water is the secret to the deliciousness of the carp cuisine.
Arai, Koku, Simmered—a single fish transforms into many different dishes. The mountain valleys are lined with carp specialty restaurants. After visiting the famous Kiyoshimizu Falls, please try a dish nurtured by that very same pure water.
When you cut into it, there is a pleasant, crisp sound. When you peel off a fresh leaf and eat it, it is sweet even when raw. Whether lightly sautéed or used in a salad, the soft, curled leaves highlight their natural sweetness.
Ujiotsu is a part of Ogi City that spreads across the rich earth of the Saga Plain. It was once a bustling post town on the Nagasaki Kaido and a port town on the Ujiotsu River, earning it the nickname 'The Naniwa (Osaka) of the West.' This fertile plain produces cabbage with exceptionally soft leaves.
The season is from winter to spring. Use it coarsely chopped in hot pots or shredded as a side for fried foods. Please try a crisp, juicy, and sweet bite, perhaps even raw first.
When you lift the lid of freshly cooked rice, steam rises softly, and every single grain shines with a glossy luster. As you take a bite, you experience a chewy texture and a gentle sweetness that expands with every chew. This is Kamimine Town's 'Sagabiyori.'
Sagabiyori is an original brand of rice developed by Saga Prefecture over ten years of dedicated cultivation. It boasts large, well-defined grains that maintain their deliciousness even after cooling.
Its excellence is well-proven, having received the highest 'Special A' rating in rice taste rankings for many years. Kamimine Town is one of its primary production areas. Please enjoy its sweetness with a bowl of freshly cooked white rice.
When you pierce it with chopsticks, the fine marbling begins to melt away; once in your mouth, the elegant sweetness of the fat spreads softly. It offers a profound, deep richness alongside the umami of tender lean meat. This is Kuroge Wagyu raised in Kamimine Town.
Located in the eastern part of Saga Prefecture, Kamimine Town provides a warm climate and abundant nature where farmers carefully raise each animal one by one. Among them are premium meats that meet strict criteria to be certified as Saga Beef.
It is highly popular as a hometown tax donation gift and is loved by fans across the country. We recommend first grilling a high-quality slice with fine marbling simply, so you can truly savor its sweetness.
Lift a strand and slurp. A smooth glide down the throat paired with a firm, resilient texture. This is Saga's representative hand-stretched somen, with a subtle aroma of wheat.
The origins of Kanzaki Somen date back about 390 years to 1635. Legend has it that after local residents tenderly nursed a wandering monk (unsui) who fell ill at the Kanzaki Station on the Nagasaki Kaido, he bestowed upon them the secret technique of hand-stretching.
The clean waters of the Shirahara River, the mild climate, and the cold winter air—the blessings of this land nurture these smooth noodles. Served chilled in summer or as hot nyumen in winter, it is a flavor that has been loved for generations throughout the year.
A simple and warm taste of the soybean itself. Tofu and miso made from locally grown soybeans spread a gentle sweetness the more you chew, quietly accompanying your daily meals.
This area, known for the Yoshinogari ruins—the site of a large-scale settlement from the Yayoi period—is also a producer of high-quality soybeans. Nurtured by the clean water and fertile soil of the Sefuri mountain range, these soybeans transform into essential foods for daily life, such as tofu, miso, and soy sauce.
Perhaps even two thousand years ago, the people living in this land were consuming soybeans. It is a powerful yet unadorned blessing of the soybean itself, enjoyed while feeling the romance of eternal history.
When you insert your chopsticks, fine marbling runs through the tender lean meat. As you bring it to your mouth, the elegant fat melts, and the umami and sweetness of the meat spread gradually. It is a luxurious slice where the flavor deepens with every chew.
Taku City, the 'Village of Confucius,' where a sanctuary honoring Confucius remains. The mild climate, fertile land, clear water, and clean air of this land in the center of Saga Prefecture raise high-quality Japanese Black Wagyu. The beautiful marbling, referred to as 'tsuyazashi' (glossy marbling), is the pride of this beef.
First, try it simply with salt, or sweet and savory in sukiyaki. Please take your time to savor the flavor of a single animal raised by the land of Taku.
A steaming bowl with rice heaped high. Topped with ingredients soaked in a sweet and savory sauce, you devour it heartily—it is a powerful dish that has filled the bellies of workers throughout history. It is incredibly voluminous and highly satisfying.
Taku City was once a land that prospered due to its coal mines. For those sweating underground, stamina-rich meals that provided plenty of sustenance were the very essence of their daily vitality. This 'Tankomeshi' inherits that culinary memory.
In addition to rice bowls, you can enjoy menus uniquely crafted by each restaurant, such as hearty curries. Taku is a historic town known as the 'Home of Confucius.' Please come hungry and enjoy a warm, hearty bowl that once supported the workers of that era.
When you crack the shell, you find densely packed meat and moist, rich internal eggs (una-ko). Takesaki Crab is a type of blue crab where umami surges with every bite.
The crabs are harvested in the Takesaki district of Tara Town, Saga Prefecture, and they grow in the Ariake Sea, which boasts the largest tidal range in Japan. In the vast tidal flats exposed at low tide, plankton and small animals bask in the sunlight; because the crabs feed on these, their meat is said to become sweet and exceptionally flavorful. The richness of the Ariake Sea is embodied in their olive-colored shells.
The males, with their sweet meat, are in season during summer, while the females, with their meltingly rich internal eggs, are in season during winter. Whether steamed or in miso soup, the scent of the sea and sweetness overflow with every bite. If you visit Tara, please be sure to taste this seasonal delicacy.
Open the shell, and you find plump, large meat. When grilled over charcoal, the rich umami bursts forth along with the scent of the sea. These are the Takesaki Oysters of Tara Town, nurtured by the winter Ariake Sea.
Tara Town is a place where the tides ebb and flow so significantly that it is known as the 'Town where you can see the moon's gravity.' The Ariake Sea, which has the largest tidal range in Japan, receives plenty of nutrients from rivers, allowing the oysters to grow plump and large. Some individuals can even reach 150 grams.
Because they are raised in the low-salinity waters of the Ariake Sea, the meat is less likely to shrink when grilled, concentrating the sweetness. Eating them freshly grilled at the oyster huts along the coast is a gourmet experience unique to winter.
When you peel the skin, a refreshing aroma wafts out. Taking a segment into your mouth, a mellow sweetness and a bright, pleasant acidity shine through. These are the mandarins of Tara Town that you simply cannot stop eating.
Tara Town is an ideal location for mandarin cultivation, with the Taradake Mountains to the west and the Ariake Sea to the east. The clean water from the mountain range, the sea breezes blowing from the Ariake Sea, and the large temperature fluctuations between day and night produce vibrant, colorful, and sweet oranges. From autumn to early winter, the various slopes of the town turn an orange hue.
Those that meet strict standards are shipped under the unified Saga brand 'Saga Bijin' (Saga Beauty) and are highly appreciated as gifts.
It looks like ramen or champon, but once you slurp it, you realize it is actually smooth udon. Served in a soup made from slowly simmered beef bones with plenty of toppings, it is the soul food of Omachi that once supported the coal miners.
Taro-men was born in the Showa era in Omachi Town, which flourished due to the Kinosaki Coal Mine. It was a dish served in local Chinese restaurants to fill the bellies of those working hard under the sun and sweat. The slightly flat, thin udon noodles pair perfectly with the beef-bone-based soup.
At one point, the shops closed and it became a 'phantom flavor,' but following requests for 'that taste once more,' it was revived in 2010 by a group of dedicated volunteers. Even now, the flavor is preserved in several shops throughout the town.
A large mound of rice topped with hearty, well-seasoned side dishes. To eat your fill is to be ready to work again—Omachi's coal mine meals are powerful dishes that have supported those working through their sweat.
Omachi Town was a mining town that flourished with the Kinosaki Coal Mine. At its peak, the population exceeded 20,000, many of whom were involved in the mining industry. What supported the heavy labor underground were voluminous, hearty stamina meals.
In this town, where memories of the mines remain strong through features like slag heaps and brick buildings, you can enjoy powerful menus that inherit the food culture of that era. With a single bite, the history of the town's journey is deeply felt.
A hot dish to enjoy amidst a whirlwind of cheers. This is stadium gourmet that concentrates the flavors of Saga, available at Sagan Tosuly's home stadium.
The setting is a soccer-specific stadium located right next to JR Tosu Station. With a rare location in Japan that is just a short walk from the station, it bustles with many supporters on match days. Inside the stadium, local flavors are lined up, such as burgers using juicy Saga Beef and Sicilian Rice—a Saga soul food topped with fried eggs. There are many items that can only be tasted at the stadium.
The excitement of soccer and the unique deliciousness of Saga. It is a special time found only here, where you can enjoy both at once.
When you open the lid, steam scented with soy sauce and dashi rises softly. On top of rice that has absorbed plenty of chicken umami are sweet and savory simmered chicken (kashiwa) and golden shredded eggs. With one bite, the moist chicken fat and the sweetness of the rice melt in your mouth.
Tosu, written as 'the home of birds,' is a land that has long celebrated guests and special occasions by serving rice cooked with chicken. The key to the flavor is cooking the rice with dashi made from chicken bones and meat. This tradition became known nationwide as the Ekiben 'Kashiwa-meshi.'
The fragrant aroma of dashi and the gentle umami of chicken. Please enjoy this local feast, freshly cooked.
On the plate, the squid's tentacles are still moving. When you pick it up with your chopsticks, the translucent flesh provides a crisp texture, and the sweetness gradually unfolds with every chew—this is Yobito's Ika no Ikizuri.
This specialty comes from Yobiko in Karatsu City, Saga Prefecture. Kensaki squid and Aori squid swimming in tanks are quickly prepared only after an order is placed. This is precisely why it possesses a level of transparency and texture that cannot be tasted anywhere else.
It is said that this style of 'Ikizukuri' spread from the squid restaurants in Yobiko during the Showa era. A wonderful bonus is that the remaining parts can be served as tempura or salt-grilled tentacles. It is a dish that allows you to taste the fresh sea itself, with the star squid changing with every season.
When you bite into the crispy, fragrant bun, the egg, ham, and beef patty—packed tightly with ingredients—overflow in your mouth. This is Karatsu Burger, a beloved staple of the scenic Nijino-Matsubara forest.
It all began in the 1960s. It is said that the founder was moved by a hamburger they encountered in Sasebo and set out to recreate that very taste.
Their specialty is the mobile vending style using a bonnet-style bus. The handmade flavor, grilled only after an order is placed, has been passed down for over half a century. The retro Showa-era appearance is also part of its charm. There is nothing better than feasting on a piping hot burger in the shade of the pine grove.
Raised amidst the turbulent waves of the Genkai Sea, this red sea bream features firm flesh, a refined sweetness, and meltingly rich fat. Every single slice of sashimi carries the bountiful essence of the ocean.
For Karatsu, red sea bream is more than just a fish. A sea bream float is part of the 'Karatsu Kunchi,' one of Japan's three great festivals, and it has been cherished as the town's representative fish from ancient times to the present.
In the Genkai area, small-scale, careful fishing is prevalent, and the sea bream brought to auction while still alive are considered of the highest freshness and quality. The seasonal red sea bream, in particular, is exceptional for its firm texture. Whether served as sashimi, salt-grilled, or simmered with its head (ara-daki), it is a proud taste nurtured by the seas of Karatsu, offering many different delights from a single fish.
In the early morning, energetic shouting from vendors echoes through the port town. Freshly caught fish and 'ika-guruguru' (spiral-cut) overnight dried squid are on display—this is the Yobuko Morning Market, one of Japan's three great morning markets, alongside Wajima in Ishikawa and Takayama in Gifu.
Its origins date back to the Taisho era. In Yobuko, which once flourished due to the whaling industry of the Karatsu Domain, 'fure-uri' (itinerant peddling) of whale meat and fresh fish was common. It is said that as shopping streets developed in the central town, vendors naturally transitioned from mobile peddling to the current style of selling from the front of their shops.
Every morning from 7:30 AM (except on New Year's Day), stalls filled with freshly caught seafood, dried fish, and vegetables line the 200-meter street. Friendly interactions with the shopkeepers are one of the true treats of traveling here.
With a single bite, it melts softly like light snow. From within, the elegant sweetness and plump texture of the squid emerge—this is the squid shumai born in Yobuko.
It originated in Yobuko Town, Saga Prefecture (now Karatsu City). It is said that 'Manbo,' a restaurant floating on the sea, created it through trial and error to make use of leftover squid during the winter months when customers decreased.
It features a gentle flavor, with sweet onions and eggs kneaded into the soft squid minced meat. While delicious freshly steamed and warm, it can also be enjoyed via mail order. A delightful feature is that it can be enjoyed in various ways, such as steamed or fried. It is a staple Yobuko souvenir loved by everyone from children to adults.
From behind the sweet aroma of sake lees comes a pleasant, crunchy texture. This delicacy of whale cartilage, lightly coated in the flavor of sake lees, is Karatsu/Karatsu-Yobuko's Matsuura-zuke.
The ingredient used is the cartilage known as 'kabura-bone,' located near the upper jaw of the whale. It is finely chopped, soaked in water to remove excess fat, and then slowly marinated in sake lees.
It is said that the origin lies in the idea of marinating this part, which was once discarded, in sake lees. Matsuura-zuke Honpo was founded in 1892 (Meiji 25). This dish has even been counted among Japan's representative delicacies. It is a crunchy delicacy preserved by the whaling culture of Yobuko. Please enjoy it with your favorite Japanese sake.
The moment the knife cuts through, a chewy elasticity is felt. Shiraishi lotus root is a variety where an elegant sweetness spreads the more you chew.
Shiraishi Town in Saga Prefecture is a land where the Shiraishi Plain, created from the reclamation of the Ariake Sea, extends with heavy clay soil. This mineral-rich soil grows high-sugar lotus roots. A charming feature is how the texture changes with the seasons: crisp and juicy in summer, and soft and fluffy in winter. With a cultivation area larger than sixty Tokyo Domes, it is a representative specialty of the town.
Crispy when sautéed, chewy when simmered. It shows different faces depending on the dish. Please enjoy Shiraishi lotus root, which sometimes sells out immediately locally, at your dining table.
Taking a single berry into your mouth, a gentle sweetness floats along with juicy fruit. These are Shiraist Town strawberries, beautiful in both shape and color.
The representatives of Saga strawberries are 'Ichigosan,' which turns red deep into the flesh, and 'Sagahonoka,' which has white flesh and an elegant sweetness. Shiraishi Town is one of the leading production areas in the prefecture for these two varieties. The abundant sunlight and warm climate of the Saga Plain, combined with meticulous greenhouse cultivation, result in sweet and glossy fruit.
From winter to spring, strawberries wrapped in a sweet aroma are shipped one after another. When eaten chilled and whole, every single berry brings spring into your mouth.
When you cut into them, juice overflows. Even when eaten raw, they have little pungency and are quite sweet. When cooked, a melt-in-your-mouth richness emerges—these are the onions of Shiroishi Town.
Shiroishi Town is a major production hub, accounting for approximately 70% of Saga Prefecture's onion yield. Saga Prefecture boasts the second-highest production volume in Japan, following Hokkaido. The secret lies in the heavy, clay-like soil rich in minerals that spreads across the reclaimed lands of the Ariake Sea. This fertile earth nurtes onions with intense sweetness.
Enjoy them crunchy and raw in a salad, or slow-cooked until tender and syrupy. The 'new onions' available particularly in spring possess an exceptional freshness, making them a pleasure unique to this season.
As you take a bite, juicy meat juices overflow. The savory patty, coated in a fruity and deeply rich sauce, instantly satisfies your palate. Eating one of these in the hot spring town is simply irresistible.
This famous burger is produced by TKB AWARDS in Takeo City, Saga Prefecture. As the shop has roots in a butcher shop, the star of the show is a special patty that brings out the full umami of the meat. The homemade sauce, simmered for four hours with several types of fruit and red wine, creates a one-of-a-kind flavor.
The buns are delivered fresh from a local bakery. Please enjoy them piping hot as a companion to your stroll through the Takeo Onsen area.
Inside the pot, the tofu gently crumbles, and the cooking liquid turns a soft, cloudy white. When scooped with a spoon, it melts like light snow, and the sweetness of the soybeans spreads softly through your mouth. Adding a touch of sesame sauce adds a savory aroma, making it truly exceptional.
Takeo Onsen has long served as a destination for travelers at this post town on the Nagasaki Kaido highway. The Yudofu cooked in its waters is characterized by its soft, melting texture. At the Takeo Onsson Honten, you can slowly savor this specialty while gazing at the garden featuring a footbath.
While it melts away, it still retains a pleasant texture. Please enjoy this mellow bite unique to a hot spring resort along with the rising hot steam.
Wild boar meat simmers in a miso-based broth. When you take a bite, the fat is surprisingly sweet, and a clean umami flavor spreads gently. It is a warming dish that lets you taste the blessings of the winter mountains.
Takeo City is a land blessed with mountain nature alongside its hot springs. The wild boar living there undergoes careful preparation to become high-quality game meat without any gamey odor. When simmered in a miso pot with plenty of root vegetables and tofu, it becomes a winter feast that warms you to the core. The sweetness of the fat and the umami of the lean meat melt into the broth.
Savoring this at a historic hot spring inn makes even a drink after your bath more enjoyable. It is a nutritious taste of the mountain village that you will crave especially during the cold season.
When you lift the lid of the beautiful Arita ware vessel, a fragrant aroma wafts out. From beneath the melted cheese, a spice-infused curry reveals itself. As a delightful bonus, you can take the vessel home once you have finished eating.
Arita Ware Curry was born in 2007 as the first Ekiben (station bento) at Arita Station. It is a commercialized version of a curry doria that was popular in local cafes, featuring ground beef and 28 different types of spices, baked to perfection in the oven along with the Arita ware vessel.
It is a high-performance dish that has even achieved first place in the JR Kyushu Ekiben rankings. The 'collaboration' between cuisine and ceramics—where the vessel remains in your hands after eating—is a specialty unique to Arita.
When you grow tired from walking in search of ceramics, let the wonderful aromas of the food stalls entice you. Arita chicken karaage and chewy Godofu—these are delicacies unique to the pottery fair that can only be tasted in this village of ceramics.
The Arita Pottery Fair is one of Japan's most historic pottery fairs, having begun in 1896. Held every year during Golden Week, it attracts about one million people from all over the country. Shops line the roadside for about 4 kilometers, bustling with people searching for hidden gems among the ceramics.
Walking, stopping, and walking again. The joy of finding your favorite piece paired with tasting the flavors of Saga. It is a major spring event where you can fully enjoy both ceramics and food to your heart's content.
When picked up with chopsticks, it jiggles gently. Upon entering your mouth, a unique chewy, melting texture is followed by the gentle sweetness of soybeans. It feels like pudding, yet it is unmistakably tofu. This is Godofu, passed down through Arita and Imari.
While regular tofu is solidified with nigari (magnesium chloride), Godofu is made by kneading kuzu powder or starch into soy milk. This results in its characteristic chewy mouthfeel. It is said to have originated in the early Showa era when an Arita merchant, visiting Nagasaki to purchase soybeans, learned the method of using kuzu from someone from China.
Slipping through smoothly with soy sauce or sesame sauce, it is a simple, local flavor that has been cherished for a long time in this village of kilns.
Bringing the aroma of sake into adult sweets.
Miyakiya Town is home to Amabuki Sake Brewery, which has over 300 years of history since its founding in the Genroku era. Utilizing the sake lees from this brewery—which brews highly aromatic sake using yeast harvested from flowers—are sake lees sweets such as cakes and cookies. The rich aroma created by fermentation lives softly within the confectionery.
With a single bite, a subtle hint of sake flavor drifts through the nose, and a deep, sophisticated taste spreads profoundly, perfect for adults. This is a product quintessential to Miyaki Town, where sake brewing culture meets confectionery making. Whether as an accompaniment to tea or a small gift, these are sweets you can only taste here.
When you break open the moist, baked crust, a gentle sweet aroma wafts out. Taking a bite, the smooth sweetness of the bean paste spreads through your mouth. This is the Imari-yaki Manju, named in connection with this village of ceramics.
Imari is located near Arita, where Japan's first porcelain was fired in the 17th century. It is a town where the history of pottery lives on, as these wares were shipped to various regions from Imari Port (Imari-tsu). It is said that the name 'Imari-yaki' originated from the name of this shipping port.
Reflecting this ceramic culture, these manju feature adorable designs inspired by Imari porcelain patterns. With a rich variety of flavors such as white bean paste and matcha paste, they are the perfect souvenir for visiting local kilns. Please enjoy this unique specialty of the pottery town along with a cup of tea.
With just one bite, the juicy sweetness and refreshing aroma of Imari pears spread through your mouth. These sweets are a unique autumn specialty of Imari, packed with plenty of fruit juice.
Imari City is a leading pear-producing region in Saga Prefecture. The significant temperature difference between day and night produces highly sweet and juicy pears. This 'Imari Pear Sweets' collection transforms that deliciousness into confectionery.
There are many ways to enjoy them, including jiggly jelly, fragrant jam, and pies or compotes filled with fruit pulp. These seasonal flavors, which highlight the freshness of the pear itself, are perfect as autumn sightseeing souvenirs. Please enjoy the taste of the season, chilled.
Bringing the full sweetness of grapes into sweets.
Kiyama Town is located at the eastern edge of Saga Prefecture, on the border with Fukuoka, and becomes lively in summer with grape picking for Kyoho and Muscat varieties. The temperature fluctuations of the climate produce grapes with intense sweetness. Utilizing these fruits, various processed goods such as jellies, cakes, and juices are produced.
The melting sweetness of Kyoho and the refreshing aroma of Muscat overflow with every bite. In Kiyama Town, you can enjoy grape picking from summer to autumn, and many people visit seeking the taste of freshly picked fruit. These are souvenirs unique to a grape-producing region, allowing you to enjoy the blessings of juicy fruit in the form of confectionery.
With a single bite, the aroma of tea spreads softly, followed by a gentle sweetness after a hint of bitterness. These are the pride of our tea-producing region, sweets made with a generous amount of Ureshino tea.
Ureshino tea is a famous tea with over 500 years of history, said to have begun in the Muromachi period. It is characterized by 'Gyokuro-cha' (gyokuro), where the tea leaves are rolled into spheres, and is known for its strong aroma and umami.
Various items such as matcha soft serve ice cream, tea roll cake, pudding, and chocolate make the most of this tea flavor. There are many ways to enjoy it, even including tea soba. The rich depth of the tea offers a flavor that adults will love. Please enjoy them alongside your tour of the Ureshino hot springs.
Freshly taken out of the steamer, the manju is piping hot. When you break the chewy skin, the lightly sweetened smooth red bean paste gently reveals itself. This is the onsen manmu loved in the Ureshino hot spring town.
Ureshino Onsen is one of Japan's 'Three Great Springs for Beautiful Skin,' alongside Kiregawa in Tochigi and Hinoue in Shimane. It is a famous hot spring known for its silky texture. Walking through the hot spring town, you will find manju shops everywhere with steam rising from them.
The combination of soft skin and elegant bean paste is perfect for a stroll. It is a deliciousness you'll want to pop into your mouth right after a soak. Please take them as a souvenir of the 'skin-beautifying' hot spring.
The blessings of the sea greatly enhance the sweetness.
Genkai Town faces the Genkai Sea and is blessed with highly transparent waters where the Tsushima Warm Current flows. The natural salt produced from this pure seawater is rich in mellow umami and minerals. This salt is used in various sweet and salty treats, such as salt caramel and cookies.
With a single bite, the umami of the salt sharply defines the sweetness, resulting in a flavor that never becomes tiring. The sharp saltiness within the sweetness makes you reach for one more, then another. These are sweets where natural salt takes center stage, unique to this seaside town. This gentle flavor, packed with the blessings of the sea, is sure to be appreciated as a souvenir.
The power of the ingredients has been frozen in a cold delight.
Kohoku Town is located almost in the center of the Saga Plain and is blessed with abundant agricultural products, including milk and fruit. This gelato is made by utilizing those local ingredients. The richness of fresh milk and the flavors of seasonal fruits, starting with strawberries, spread with every spoonful.
One of the joys is that the flavors change with the seasons. Within its refreshing melt-in-your-mouth texture, you can clearly taste the inherent sweetness of the ingredients. Without relying on chemical flavorings, it brings out the true taste of what was harvested in the land—a cold sweet found at roadside stations and direct sales offices that allows you to taste the blessings of Kohoku Town.
With one bite, it is fluffy and soft, and a gentle sweetness of honey spreads through your mouth. Marubooro is a simple baked sweet that has been loved by the people of Saga for a long, long time.
It is a Nanban sweet derived from 'bolo,' which means confectionery in Portuguese, and was introduced to Saga during the Edo period. Baked with simple ingredients—egg, flour, sugar, and honey—it is an adorable item with a round, brown appearance. Through continuous improvements, it has achieved a moist, plump flavor preferred by the Japanese palate.
A simple, somewhat nostalgic sweetness. It is perfect as an accompaniment to tea or as a snack. Please enjoy this Saga specialty, beloved by all generations from children to the elderly, while taking a relaxing break.
Fragrant Baumkuchen gently envelops moist Ukishima dough—Saga Nishiki is a Saga confection where Japanese and Western flavors melt together in a single bite.
A creative confection by Muraokaya that expresses 'Saga Nishiki,' a traditional textile of Saga Prefecture. It features soft, fluffy Ukishima dough made with mountain yam, interwoven with adzuki beans and chestnuts, then wrapped in Baumkuchen with its many layers. For over forty years since its creation, it has continuously won the Grand Gold Medal at the Monde Selection, making it a representative item of Kyushu.
The hearty sweetness of adzuki beans, the flavor of chestnuts, and the layering of moist dough and fragrant layers allow you to enjoy a deep, complex taste in every slice. Please try this Saga confection that pairs beautifully with both tea and coffee.
When you crack it open, the inside is hollow. The brown sugar candy clings to the inner surface of the crust, spreading a savory aroma and deep sweetness. Ikkokko is a Saga baked sweet with a mysterious charm.
Made by wrapping brown sugar paste in a dough kneaded with flour and malt syrup, then baking it all at once over high-temperature fire. As the filling expands from the heat and sticks to the crust, the center becomes hollow—this mechanism has earned it the name 'karakuri manju' (trick manju). It is a famous confection from the 'Sugar Road' tradition brought from Nagasaki, featuring subtle notes of ginger and sesame.
With its crunchy crust and rich brown sugar sweetness, a savory aroma escapes with every bite. Please enjoy the simple yet addictive Ikkocoko alongside a cup of tea.
Crunch, crisp. With a light texture, the fragrant flavor of rice and a gentle sweetness spread through your mouth. Matsubara Okoshi is a simple, addictive Saga okoshi sweet.
It is a traditional taste made by hardening steamed and dried rice with boiled malt syrup. Named after the famous Niji-no-Matsubara (Rainbow Pine Grove) in Karatsu, it has been produced continuously since the Meiji era.
The dark color of the brown sugar represents the black pines of the Matsubara, the cylindrical shape represents the pine trunks, and the way they are stacked in squares is said to represent Mount Kagami rising in the background. This simple sweetness, unique to the rice-producing region of Saga, is perfect with tea. Please enjoy this old-fashioned taste while taking a relaxing break.
When you bite into the light, baked dough, it is moist and soft, with the gentle sweetness of egg and sugar spreading throughout your mouth. This is Saga Bowro, a simple and warm Saga baked sweet.
The name 'bowro' originates from the Portuguese word 'bolo,' meaning cake. The culture of the 'Sugar Road,' through which sugar and Nanban confectionery techniques arrived via the Nagasaki Kaido during the Edo period, gave birth to this famous Saga confection.
Born from the famous Saga specialty, Maru-bowro (round bowro), Hana-bowlaro (flower bowro) is an adorable treat baked in flower shapes. Its beautiful appearance makes it perfect for tea time or as a small gift. Please enjoy its gentle sweetness with warm tea.
With one bite, the rich aroma of Japanese sake spreads softly, followed by the depth and gentle sweetness unique to sake lees. These are adult sweets unique to Saga, a town of sake.
Saga Prefecture is famous both as a rice-producing region and a renowned sake-producing region. In particular, the brewery street in Kashima City is lined with historic breweries, such as Fukuchiyo Shuzo, known for the famous sake 'Nabeshima.' This product utilizes the sake lees produced from that sake brewing.
The charm lies in the elegant flavors that subtly carry the scent, such as sake lees cheesecake and sake lees ice cream. The aroma of the sake is gentle and soft. Please savor it slowly as an adult treat.
Crunchy on the outside, moist on the inside—Ogi Yokan is a confection that allows you to enjoy two different textures in a single slice.
Born in Ogi City, Saga Prefecture, this traditional sweet is made by setting kneaded dough in wooden boxes and slicing it with a knife. As time passes, the sugar crystallizes on the surface, creating that unique crunchy texture. Benefiting from the 'Sugar Road' through which sugar was transported via Nagasaki, Ogi is home to about twenty yokan shops and is often called Japan's number one town for yokan.
After biting into the outer sugar layer, the smooth bean paste melts on your tongue. It pairs perfectly with tea. Please take your time to savor this quintessential piece of Saga.
When you take a bite, the surface is crunchy while the inside remains moist. The subtle texture of the sugar crystals is followed by the elegant sweetness of the adzuki beans. This is a masterpiece of Ogi Yochan, proudly presented by Muraoka Sohonpo.
Muraoka Sohonpo was founded in 1899 (Meiji 32) and is known as the long-established shop that first created the name 'Ogi Yokan.'
This traditional Tachi-yokan is made by carefully kneading selected Hokkaido adzuki beans and agar. The true essence of this classic sliced yokan lies in its dual texture: the surface sugar dries into a crunchy crust while the interior remains soft. It is a treat you'll want to savor slowly, accompanied by a cup of strong tea.
Chewy and gentle. These are rice-based sweets.
Kamimine Town is one of the production areas for 'Sagabiyori,' a brand of rice developed by Saga Prefecture over ten years. These sweets use this rice—known for its firm grains and strong umami—ground into rice flour. You can enjoy a chewy texture in items such as chiffon cakes, muffins, and roll cakes.
With a gentle, gluten-free flavor that uses no wheat flour, the subtle sweetness of the rice spreads through your mouth with every chew. 'Sagabiyori' is Saga's pride, having received 'Special A' ratings in rice tasting rankings for many years. This is a product where you can experience that excellence through sweets. The soft texture will make you reach for another piece.
Crunchy and crispy. A subtle sweetness spreads along with a fragrant texture. These are Kanzaki Somen Sweets, where Saga's traditional noodles have been transformed into a new kind of confectionery.
Kanzaki somen is a hand-stretched noodle from Saga with a history spanning approximately 390 years. It is said to have begun in 1635 (Kan'ei 12) when a traveling monk, who fell ill at an inn in Kanzaki, shared the production method as a token of gratitude to those who cared for him.
Using these historic noodles, various treats have been created, including fried somen karinto and cookies made with somen flour. You can easily enjoy this traditional noodle culture as a snack. Please pair their crispy texture with your favorite tea.
When you break the soft, fluffy skin, the smooth red bean paste flows out. With one bite, a nostalgic, gentle sweetness spreads through your mouth. This is a simple manju passed down in Taku.
Taku City is known as the 'Village of Confucius.' The Taku Seibyo, built in 1708, is one of Japan's leading Confucian temples alongside Ashikaga School in Tochigi and Kankitsu School in Okayama, and is designated as a National Important Cultural Property.
This manju is a traditional confection that has been enjoyed as a souvenir for visiting this historic temple. Local confectionery shops continue to make them one by one using traditional methods. Please enjoy it with tea after visiting this historic town.
It is the very taste of the sun, nurtured by the mountains of Tara Town.
Nestled between the Ariake Sea and the Taradake Mountains, Tara Town has long been known as a mandarin orange production area, blessed with a climate characterized by significant temperature fluctuations and well-drained slopes. This juice is made by squeezing those fully ripened oranges whole and bottling them as straight juice without adding any water or sugar.
Upon taking a sip, a natural acidity inherent to the mandarin orange gently spreads after a rich sweetness. It is also a popular item at Michi-no-Eki Tara's 'Tarafuku-kan.' When enjoyed well-chilled, you can experience the vibrant flavor of mandarins grown under the abundant sunlight of Tara. This is a gift that captures the entire bounty of Saga's sea and mountains in a single glass.
The town's history is contained within its pitch-black appearance.
Omachi Town is a "coal mining town" that flourished with the Kinosaki Coal Mine, the largest in Saga Prefecture, from the Meiji to the Showa eras. At its peak, many residents were involved in the mines, and lives were lived alongside coal. Even after the mine closed in 196lar, this Coal Mine Manju was created to pass on those memories through confectionery.
Inside the pitch-black skin, inspired by coal, is an filling with the simple and warm sweetness of brown sugar. Taking a bite makes you reflect on the era of people who worked hard under the sun.
Although the mine closed in 1969, those memories continue to live quietly within this black manju. It is a unique item from Omachi where history and flavor blend together.
Take a break in between your shopping. A spoonful of cool, smooth gelato or a slice of moist, soft Baumkuchen. A sweet reward accompanies the joy of shopping.
Tosu Premium Outlets is a popular outlet mall located in Tosu City, Saga Prefecture. Around it, various sweet shops utilizing Saga's local ingredients are scattered.
There is plenty of fun to be had in choosing, from gelato made with local fruits and moist-baked Baumkuchen to cafe menus from famous shops. If you get tired from walking while shopping, enjoy a sweet break. It is also perfect as a souvenir for your travel memories.
Round and bite-sized. Fine smooth red bean paste appears from within a thin castella dough. Shouro Manju is an adorable Karatsu baked manju.
A famous confection of Karatsu City, Saga Prefecture, it was named because its appearance resembles the 'shouro' mushrooms that grow in the famous Niji-no-Matsubara. Small balls of smooth red bean paste made from Hokkaido adzuki beans are individually and carefully baked on a copper plate while being coated in thin castella dough. With a diameter of about 2.5 cm, its hallmark is its light and refined sweetness.
It is so light that you find yourself reaching for one piece after another. It is the perfect size for a tea snack. If you visit Karatsu, please be sure to taste its freshly baked fragrance.
A simple sweet made by wrapping smooth bean paste in soft mochi dough. With one bite, the chewy texture of the dough and the gentle sweetness of the bean paste melt together. This is Keiran, a famous confection passed down in Karatsu.
It was born around the Hamada area of Karatsu City. The traditional method of wrapping bean paste in dough made from rice has been inherited through the generations.
There is a legend regarding its name: during the time when Toyotomi Hideyoshi established his camp at Nagasaka Castle, he is said to have uttered 'Kaeran' (I shall not return) while praying for victory in battle. Another theory suggests it was designed to look like a chicken egg. It offers a gentle flavor that evokes a sense of history. Please enjoy this chewy treat with your tea or as a souvenir from Karatsu.
When you break open the fluffy skin, you see the bean paste inside. One bite spreads a gentle sweetness that brings comfort. This is the Karatsu Kunchi Manju, inspired by the festivals of Karatsu.
Karatsu Kunchi is an autumn festival held at Karatsu Shrine every November. Since the first float, 'Akajishi,' was created in 1819 (Bunsei 2), it has become one of Japan's three major Kunchi festivals, with 14 magnificent floats parading through the castle town.
This manju is a celebratory sweet that captures the image of those brilliant floats. The colorful wrappers decorated with float motifs are delightful, making it a beloved souvenir for Karatsu tourists. Please enjoy its gentle sweetness while reflecting on the passion and bustle of the festival.
With one crispy bite, the sweetness of the lotus root spreads through your mouth.
Shiroishi Town is one of Japan's leading production areas, producing approximately 90% of Saga Prefecture's lotus roots. The viscous soil nurtured by the reclamation lands of the Ariake Sea has produced thick and juicy lotus roots. These chips are made by thinly slicing that very Shiroishi lotus root and frying it to a crisp.
The subtle sweetness unique to lotus root and its light, crunchy texture leave you wanting more. Perfect as both a snack or an appetizer, it is a treat where you won't be able to stop once you start eating. Lotus root cultivation began in this region during the Taisho era and has now become a representative specialty of Saga. Please enjoy this local snack that offers an easy way to taste the rich blessings of Shiroishi's soil.
With just one bite, the refreshing aroma of lemon rises softly. The sweet and sour icing melts into the moist cake base. This is the nostalgic Takeo Lemon Cake.
Takeo City is a town known for the historic Takeo Onsen, an ancient hot spring with 1,300 years of history. It is a charming hot spring area symbolized by its vermilion-colored gate.
This lemon cake has been crafted in a confectionery shop within that very Takeo.
With its cute lemon shape and a refreshing acidity that spreads across the palate, its traditional, gentle flavor has been loved across generations. After warming up slowly in the hot springs, try picking one up as a snack with tea or as a souvenir.
Taking it out of the steaming bamboo basket, you take a bite while blowing on it to cool it down. From within the soft, fluffy skin, smooth red bean paste gently reveals itself. This is the beloved onsen manju found at the entrance of Takeo Onsen.
Takeo Onsen is an ancient hot spring with 1,300 years of history, even mentioned in the 'F젠-no-kuni Fudoki.' The hot spring town, greeted by a vermilion gate, retains a nostalgic atmosphere bustling with people after their baths.
The manju sold in this town offers a traditional, simple taste, with elegant, sweet red bean paste encased in a thin crust. Taking a warm bite after relaxing in the hot springs—it is one of the true joys of visiting the onsen.
Glossy sweets are delicately placed upon beautiful Arita ware small plates. As you admire the vessel and take a bite, both your eyes and palate are satisfied—a truly luxurious treat unique to Arita.
Arita is a sacred land of ceramics, where the first porcelain in Japan was fired in the 17th century. It has gained worldwide fame for its translucent white porcelain skin and the beauty of its indigo and polychrome designs.
This dessert features puddings, chocolates, and more served in these very Arita ware vessels. Even after you finish eating, the plate remains with you to enjoy at home. An exciting souvenir that allows you to savor both the craftsmanship and the confectionery—a specialty only found in this town of pottery.
This is an aromatic sake brewed with yeast extracted from flowers.
Amabuki Sake Brewery in Miyaki Town is a long-established brewery with over 300 years of history, dating back to the Genroku era. The most significant feature of this brewery is its brewing using 'flower yeasts.' They utilize 11 different types of yeasts isolated from flowers such as pink (Nadeshiko), strawberry, Abelia, sunflower, and peony.
What flower yeasts create is a gorgeous and enchanting aroma. The soft underground water from the Sefuri mountain range and Saga-grown rice provide depth to that fragrance. This is a highly aromatic bottle brewed by an innovative brewery that overturns the common sense of sake. Please experience the magnificent aroma the moment it is poured into your glass.
A sake moving toward the future, brewed in the village of ceramics.
This is "Ko-Imari Saki," brewed by Ko-Imari Sake Brewery in Imari City. The brewery's origins date back to 1909, when the Maeda family, who ran a dry goods store at the port of Imari during the Edo period, transitioned into sake brewing. The name "Saki" was introduced in 2018, carrying the wish for further progress.
This fruity and easy-to-drink sake is popular among the younger generation and has won numerous awards in domestic and international competitions. When enjoyed from a beautiful ceramic cup in the world-famous home of Imari ware, the experience becomes even more profound. It is a cup that allows you to feel the new charm of Saga's local sake.
A fruity wine born in Saga.
Kiyama Town is a grape-producing region on the eastern edge of Saga Prefecture, bustling with grape picking in the summer. This local wine is carefully brewed in small batches using Kyoho and Muscat grapes nurtured by a climate with significant temperature fluctuations.
Its fruity flavor, which highlights the sweetness of the fruit, has a reputation for being easy to drink even for those not accustomed to wine. The passion of the makers shines through in every single bottle, made possible by small-scale production. This is a wine unique to Kiyama that broadcasts Saga's new alcohol culture. Please enjoy this fresh glass born from local grapes.
After a gentle ginjo aroma, the umami, sweetness, and acidity of the rice harmonize softly. Toichi is a local Saga sake that leverages the inherent power of the rice itself.
Brewed by Gochomada Sake Brewery in Ureshito City, Saga, this sake is produced under the belief that 'people, rice, and brewing must unite to create good sake.' They were among the first in the prefecture to cultivate the highest grade sake rice, Yamada Nishiki, on their own. Through a process of cultivating from the rice itself, their Daiginjo made with homegrown Yamada Nishiki has even won gold at the National New Sake Awards.
It features a rich umami that spreads gently without being overly floral. It is a gentle flavor that accompanies your dining table. Named 'Toichi' with the aspiration to become the best in the East, please take your time to savor this single cup.
Bringing tea with approximately 600 years of history into a drink.
Ureshino City is a producer of Ureshino tea, boasting a tea history of about 580 years dating back to the Muromachi period. This tea liqueur utilizes the deep flavor of this famous tea, which has even been ranked number one in Japan at national tea competitions.
The lush aroma and subtle sweetness of the tea blend perfectly, making it an ideal companion for after-dinner drinks or desserts. Whether on the rocks or with soda, the umami of Ureshino tea spreads gently across the palate. Pairing this with a visit to Ureshino Onsen—known as one of Japan's three great beautifying hot springs—will surely deepen your travel memories. It is a flavorful cup unique to Saga.
A local sake that stands crisp alongside the bounties of the rough seas.
Genkai Town faces the Genkai Sea and is blessed with one of Japan's leading fishing grounds, where the Tsushima Warm Current flows in. Fresh seafood, such as sashimi and grilled seaside specialties, can be enjoyed at izakayas near the fishing port. This Genkai local sake was crafted specifically to pair with such seafood dishes.
Its clean, dry flavor holds its own against fatty fish and refreshes the palate. The Genkai Sea, fed by the Tsushima Warm Current, is a rich sea known as one of the nation's premier fishing grounds. By tasting freshly caught fish together with this local sake, you can fully enjoy the blessings of the sea. Please enjoy a glass alongside the seafood, a true experience unique to this seaside town.
Infusing the blessings of the Saga Plain into every beer.
Kohoku Town is located almost in the center of the Saga Plain and is a town blessed with abundant agricultural products. This local beer is brewed by making full use of those local ingredients. You can enjoy a unique glass crafted to pair perfectly with regional foods.
Filled with the passion of the brewers, this flavor—unlike that of major commercial beers—is gaining popularity at local events. Please take your time to savor this craft beer, which breathes with the blessings of the Saga Plain, alongside local cuisine. Within its cold, smooth finish, you are sure to feel the unique character that only Kohoku Town can provide. It is a truly special glass, unique to our local brewing.
This is the sake of Saga's oldest brewery, named by the feudal lord.
Mataunoume Sake Brewery in Saga City is the oldest brewery in Saga Prefecture, said to have been founded in Genroku 1st year (1688). The name originates from an elegant anecdote: during the Ansei era, the feudal lord Naomasa Nabeshima saw white plum blossoms dancing into the fermentation vats and named it "Mataunoume" (Window of Plum Blossoms).
Brewed with rice and water from the Saga Plain, the sake features a soft mouthfeel and subtle sweetness. It has long been enjoyed by local households and restaurants, loved as one of Saga's representative local sakes. Please take your time to enjoy this traditional flavor that has been passed down for over 300 years.
This is Ureshino's local sake, named by a Prime Minister.
"Tocho" is brewed by Setogastira Sake Brewery in Shiota-cho, Ureshino City. Founded in 1789 (Kansei 1st year), this brewery originally brewed under the brand name "Heimatsumotosu." It is said that during the Taisho era, the 19th Prime Minister, Takashi Hara, praised it as "worthy of being the King of the Orient," leading to the name change to "Tocho."
They are committed to using Saga-grown rice and polishing all of it in-house. Their motto, which they continue to uphold, is to "brew honest sake" using the traditional three-step fermentation process (sandan-shikomi). With a simple yet powerful flavor that gently accompanies Saga's food culture, it has long been loved by local people as a cup that never grows tiring at the daily dining table.
With one sip, a gorgeous fruit-like aroma and a clear umami spread softly. Nabeshima is a renowned sake from Saga recognized by the world.
Brewed by Fukuchiyo Sake Brewery in Kashima City, Saga Prefecture, it was selected as 'Champion Sake'—the pinnacle of the sake category—at the International Wine Challenge, one of the world's largest alcoholic beverage competitions, in 2011. Rather than mass production, this is careful brewing by a small brewery that respects the individuality of the rice. Local rice and water create a delicate and transparent flavor.
It is highly aromatic yet possesses an elegance that enhances food. Please take your time to savor this cup that shone as number one in the world. As a representative sake of Saga, it continues to fascinate many people today.
With a single sip, a subtle yet gorgeous aroma and the rich umami of rice spread across your palate. Nokomi is a slightly dry local sake designed to complement food.
Brewed by Baba Shuzojo in Kashima City, Saga Prefecture, this is an established brewery with over 200 years of history, dedicated solely to sake brewing since its founding in 1795. It is born on the banks of the Nakagawa River in the Nokomi district, surrounded by lush green mountains. With a focus on enhancing meals, the brewery aims to create sake that is flavorful and rich in rice taste without being heavy or overly sweet.
It pairs well with the bold flavors of Saga cuisine and offers a taste that you won't tire of even with long sessions. The Junmai Ginjo made with locally grown Yamada Nishiki rice from Kashima is also popular. Please enjoy Nokomi, brewed with all the soul of this historic brewery, as your evening drink.
This sake was named out of a desire to 'wish for happiness.'
Sachihime Shuzo in Kashima City is a brewery founded in 1934 (Showa 9). The origins trace back to the Minematsu family, who originally engaged in pearl oyster farming in the Ariake Sea before moving ashore to begin sake brewing. It is said that the name 'Sachihime' was given by the founder in the hope for a happy life for his only daughter.
Its charm lies in its soft and gentle flavor that subtly accompanies your meal. The brewery is also known as the producer of sacred sake (omiki) for Yutoku Inari Shrine, one of Japan's three great Inari shrines. Located in a corner of the Kashima Sake Brewery Street, you can enjoy brewery tours and tastings. Please savor this gentle and heartwarming bottle, truly worthy of its name wishing for a daughter's happiness.
A fine sake that has continued to be loved in Kashable for over 200 years.
Yano Shuzo in Kashima City is an established brewery founded in 1796 (Kansei 8). Despite its history spanning over two centuries, it remains a small brewery that maintains careful, handcrafted production with modest annual volumes. Its representative brand is this 'Takenosono.'
The mellow and rich flavor is delicious even when warmed, and it has long been enjoyed locally as a food-pairing sake that gently complements dishes. As a historic brewery located on the Kashima Sake Brewery Street, its annual spring brewery opening event attracts many people. Please take your time to savor this traditional cup, born from the rice and water of Saga, which offers a taste you will never tire of.
The heart of Hizen's brewers, contained within a single bottle.
'Hizen Zoshin' is another brand brewed by Yano Shuzo in Kashima City. While this brewery was founded in 1796, it made a significant shift toward Junmai sake production in 2004, pouring its efforts into brewing that highlights the umami of rice. 'Hizen Zoshin' is the fruit of that dedication to Junmai brewing.
The rich umami of the rice spreads broadly, and the clean aftertaste gently enhances your food. Its transparent flavor makes it a versatile food-pairing sake that remains refreshing even with daily meals. Every sip conveys the straightforward passion for sake brewing held by the artisans who have continued to brew in Kashima for over 200 years.
The moment it touches your palate, the umami of the rice surges forward directly. Shichida is a Junmai-shu that combines a satisfying body with a pleasant crisp finish.
It is an unfiltered Junmai series brewed by Tenzan Sake Brewery in Ogi City, Saga Prefecture, crafted by the sixth generation, Kensuke Shichida. The brewing process utilizes underground water from the Tenzan mountain range and exclusively uses locally grown rice. Characterized by a gentle, elegant aroma and a harmony of rice umami and acidity, it is designed to be a flavor that makes you instinctively want a second glass.
A powerful impact of umami followed by a clean finish. It pairs beautifully with food. Please enjoy this highly acclaimed Saga masterpiece, which has been recognized with a Platinum Award at the Kumamaster 2017 and is highly regarded both domestically and internationally.
This sake was born from the clear spring water seeping through the bedrock at the foot of Mount Tenzan.
Located in Ogi City, Tenzan Sake Brewery is a brewery founded in 1875 (Meiji 8). The Gion River flowing in front of the brewery is known as a clear stream that collects water from the Tenzan mountain range, and its underground water has supported the brewing process. 'Iwa no Kura' is carefully brewed using this blessed water.
With a flavor filled with the purity of water seeping from the bedrock and the dedication of the brewers, it possesses a different charm from the nationally popular 'Shichida.' It is refreshing, easy to drink, and pairs well with everyday meals. Please try comparing it with other sakes from Tenzan Sake Brewery, brewed in this village of famous waters where fireflies dance along the banks of the Gion River.
A brewery that had once ceased operations has been reborn.
Koekikiku Sake Brewery, located in Mikazuki-cho, Ogi City, was a brewery that closed in 2006. The brewery was revived in 2019 by two individuals formerly from the television production industry, alongside Master Brewer Katsuaki Yamamoto, who had previously brewed famous sakes.
Most of their sake is finished as unfiltered raw undiluted sake, characterized by a concentrated fresh sweetness and a fruit-like acidity. This unique and succulent flavor has captivated sake fans nationwide, making it a popular brand that is difficult to find. Please taste this much-discussed Saga brewery that has beautifully transformed through adversity.
A mellow shochu born from Saga's famous rice.
Kamimine Town is one of the production areas for 'Saga Bylon,' a brand rice developed by Saga Prefecture over ten years. This rice shochu is distilled using this rice, which features firm grains and intense umami. The sweetness and aroma of the rice itself live within its clean spirit.
Its mellow and clear mouthfeel can be enjoyed on the rocks or with water, and it does not interfere with the flavor of food. This is a bottle that allows you to taste the power of Saga's rice in the form of shochu. Please take your time to enjoy the gentle flavor born from careful brewing, unique to this rice-producing region.
A local sake brewed in a land steeped in Yayoi-era romance.
The Yoshinogari ruins, spanning Kanzaki City and Yoshinogari Town, are one of Japan's largest moated settlements from the Yayoi period. They stand as a testament to how rice cultivation culture, introduced from the Korean Peninsula, took root in this land. This area, blessed with underground water from the Sefuri Mountains and high-quality rice, has long been known as a prime rice-producing region.
The local sake brewed with these blessings features a charmingly simple and warm flavor. Tasting a glass in this land, where people worked hard at rice cultivation two thousand years ago, quietly connects you to the eternal history of Saga. It is a sake that suits moments of slow sipping while gazing at the ruins or reflecting on the romance of the Yayoi era.
A gentle-tasting plum wine made with plums from Taku.
Taku City is a nature-rich mountain town known for the Taku Seibyo, a shrine dedicated to Confucius. Using plums grown in this bountiful environment, we have slowly infused them using traditional methods. The natural sweetness and acidity of the plums have gradually dissolved into the alcohol over time.
Its simple, fruity flavor can be enjoyed on the rocks or with sparkling water, making it ideal as both an aperitif and a digestif. The perfect harmony between the plum's acidity and mellow sweetness results in a drink that is easy to enjoy even for those who are not fond of strong alcohol. Please take your time to savor the blessings of Taku's plums, infused with the warmth that only handmade products can provide.
Capturing the sweet and sour notes of mandarin oranges in alcohol.
Tara Town is a nature-rich land nestled between the Ariake Sea and the Tara Mountains, and has long been known as a producer of mandarin oranges. This mandarin orange liqueur is made by utilizing those fully ripe fruits. The natural sweetness and refreshing acidity of the fruit are dissolved directly into the alcohol.
When served on the rocks or with sparkling water, the fresh aroma of the mandarin oranges rises beautifully. It has a gentle finish that can be enjoyed by both heavy drinkers and those who don't drink often. It is perfect as an aperitif or a dessert liqueur. Please enjoy the bounty of the fruit raised by the sun of Tara through this drink.
This is the sake that has accompanied the evening rituals in this coal mining town.
From the Meiji to the Showa era, Omachi was a 'coal mining town' that prospered with the Kijishima Coal Mine, the largest in Saga Prefecture. A single glass of sake helped soothe the exhaustion of those who worked hard under the sun and sweat. This local sake is what has stood by the dining tables of Omachi through those times.
Its simple and warm flavor offers a sense of comfort that never tires, rather than flashy complexity. It is a drink you will want to savor slowly alongside your meals in your daily life. When you taste it while reflecting on the history of a town that once walked hand-in-hand with coal mining, its rustic flavor will touch your heart even more deeply. This is a local sake deeply rooted in the lives of Omachi.
Enjoy a beer from Tosu while watching soccer.
Tosu City is known as a major transportation hub in Kyushu and is a lively town serving as the home of Sagan Tossu. In recent years, craft beer production has flourished around Tosu, allowing visitors to enjoy many unique brews.
The flavors that utilize Saga's local ingredients and the dedication of the brewers offer a different kind of enjoyment compared to mass-produced beers. It is perfect for a drink during a match at the stadium or between shopping trips. Encounter these uniquely Tosu craft beers at local bars and experience the town's vitality along with a refreshing finish.
Entirely handmade. This is a sake that is never produced in large quantities.
'Banrei' is brewed by Komatsu Sake Brewery in Ochi-cho, Karatsu City. It is a small brewery with seven generations of history, which was revived in 1998 when the brewer Daisuke Komatsu became a master brewer at a young age after the brewery had temporarily closed. Under the conviction of 'carefully making good sake by hand,' every process is performed manually.
The aroma is gentle, and the rich umami spreads slowly in the mouth, making it a flavor truly preferred by connoisseurs. The meticulous work, possible only through small-batch production, can be deeply felt in every drop. Not chasing trends, but simply brewing good sake—this bottle embodies the brewery's stance, an expert's choice from Karatsu that invites you to take your time.
A sake that pairs well with seafood, inspired by the history of Karatsu.
Narutaki Sake Brewery in Karatsu City was formed in 1974 through the merger of three breweries. Tracing back to Taiko Sake Brewery, which was at its core, there is a history of over 300 years. The brewery is located on the land where Toyotomi Hideyoshi once built Nagoya Castle. Locally, Hideyoshi is affectionately called 'Taiko-san.'
The representative brand 'Taiko' is characterized by a gentle mouthfeel and smooth throat passage. It is a food-pairing sake that seamlessly complements seafood from the Genkai Sea, such as fresh sashimi and grilled fish. Please enjoy this cup that evokes the history of Karatsu, brewed with the famous spring water associated with Hideyoshi.
Shiraishi local sake that complements lotus root and seafood.
Shiraishi Town is one of Japan's leading producers, accounting for approximately 90% of Saga Prefecture's lotus root production, and is also blessed with seafood from the Ariake Sea. This local sake, brewed with high-quality rice and water from the Saga Plain, has been crafted to pair perfectly with these local ingredients.
Its clean taste gently enhances both the simple sweetness of lotus root dishes and the umami of seafood caught in the Ariake Sea. It is a bottle that has long been cherished as an essential accompaniment to local banquets. This is a sake you will want to savor slowly alongside local cuisine, while imagining the rich earth of Shiraishi and the blessings of the sea-scented Ariake Sea.
A famous sake from Kashima, to be enjoyed alongside hot springs.
Fukuchiyo Sake Brewery in Kashima City is the brewery behind "Nabeshima," which won the highest award "Champion Sake" at the world-renowned IWC competition in 2011. Despite its small-scale production, its prowess is known nationwide. At the brewery-operated sake inn "Onyado Fukuchiyo," guests can savor Nabeshima and Saga ingredients while staying overnight.
A glass enjoyed after soaking in a hot spring is truly exceptional. Its rich aroma and full-bodied umami gently soothe the fatigue of travel. Please take your time to savor the proven excellence of Saga's local sake in a luxurious setting.
Beautiful vessels enhance the taste of the alcohol.
Saga is the production site of the world-renowned porcelain known as Arita ware. Sake carafes and cups crafted by Arita ware kiln masters, which boast a history of approximately 400 years, feature thin walls and a smooth mouthfeel that further elevates the flavor of the sake. Tasting Saga's pride—its local sake—in these beautiful vessels is an incredibly luxurious experience.
Just holding and looking at the white porcelain adorned with blue-and-white or colorful patterns brightens the heart. Gift sets combining the tableware and sake are also popular. A luxurious moment where two famous specialties—Saga's local sake and Arita ware—meet. Enjoy your favorite drink in your favorite vessel, and share that time with someone special.
A crunch bar version of the 'Black Mont Blanc' ice cream that has been loved in Kyushu for many years, now available in a form that can be taken home at room temperature. You can easily enjoy that nostalgic taste right at home.
Its origins date back to 1969. The starting point was an ice cream created by Takeshita Seika, headquartered in Ogi City, inspired by the pure white peaks of Mont Blanc seen in Chamonix, France. This confection features crunchy cookie crumbles coated in fragrant chocolate.
It offers that nostalgic flavor familiar to the people of Kyushu. It is the perfect souvenir for those living far away who cannot transport the actual ice cream.
An assortment of baked goods made using Ureshino tea, which boasts a long history of approximately 580 years. The rich aroma of Saga's world-renowned premium tea is enclosed within stylish confectionery.
Ureshino is known nationwide as a production area for uniquely rounded Gyokuro tea and is a highly skilled region that has even won first place in national tea competitions. The deep-flavored tea leaves are generously kneaded into crispy cookies and langue de chats. With every bite, the aroma and pleasant bitterness of the tea gently spread.
This box is packed with the blessings of Ureshimono, making it a delightful gift for tea lovers. Perfect to accompany a relaxing afternoon.
A monaka (wafer sandwich) with an adorable, plump shape resembling a turban shell (sazae). It is made by Maekawa Kashiya, which has been operating for over 80 years in Genkai Town. This item is shaped like the bounties of the sea, unique to this town facing the Genkai Sea.
Its main feature is the commitment to complete made-to-order production without using any preservatives. Each piece is carefully finished one by one only after an order is received, with plenty of moist, slow-cooked bean paste tucked inside a chewy wafer. Because of this, what arrives is always the taste of freshly made sweets.
This is a simple and warm local confection that has been loved in the community for a long time. Please take your time to savor the elegant sweetness of the bean paste as it melts in your mouth.
This is a soul food of Saga that has been preserved for over 300 years.
Kitajima is a long-established shop founded in the Genroku era (1696). Located along the Nagasaki Kaido in the vicinity of Saga Castle, it has inherited the tradition of making sweets introduced via the Nanban (Southern Barbarian) trade. This Maruyouro is characterized by a dough made by quickly mixing flour, eggs, and sugar, which is then baked with a thin coating of sesame oil on the surface.
This film of sesame oil creates a unique texture that is crispy on the outside and moist on the inside. Its simple and warm sweetness is a Saga soul food that continues to be loved across generations. It is perfect with tea and has been cherished as a taste of home. Please pick one up and experience the texture for yourself.
A Saga-exclusive version of Menbei, infused with the rich flavor of premium Saga beef.
'Menbei' is Fuku Taro's famous mentaiko (pollock roe) rice cracker, widely known as a staple souvenir from Hakata. This Saga-limited edition adds the intense umami of the top-tier 'Saga Beef' brand to that popular product. The seafood richness of the mentaiko harmonizes perfectly with the deepコク (richness) of the Saga beef.
The package features colorful hot air balloons, depicting the seasonal Balloon Festa in Saga during autumn, making it visually stunning. Its crispy texture and moderate spiciness leave a lasting impression. Since they are individually wrapped, they are also perfect for sharing as souvenirs. This is a prideful specialty that can only be purchased here, where two of Saga's famous delicacies meet.
The shelf life is only two days. These Shiratama Manju are all about being enjoyed fresh.
Founded in 1882, Ganso Yoshinoya's specialty, the Shiratama Manju, was born in Kawakami Gorge in Yamato Town, Saga City, which used to be a bustling summer resort. We use only Saga-grown non-glutinous rice and Hokkaido red beans, carefully prepared through a process of kneading twice and steaming twice.
Because we do not use preservatives, the chewy white skin has a shelf life of just two days. That is precisely why the taste of freshly made manju is exceptional. The soft skin, with its gentle sweetness from the rice, softly envelops smooth koshi-an (smooth red bean paste). This is a masterpiece of simple, warm flavor, created using a traditional method preserved for over 141 years.
A moist, specially arranged version of the original Marubo-ro, created by Tsuruya, which was founded in 1689. For approximately 380 years since bringing the Portuguese-introduced method to Saga, the craftsmanship has involved fine-tuning the dough—made only with eggs and flour—according to daily temperature and humidity.
Saga's brand strawberries transformed into a crispy pie.
'Ichigo-san' is a brand strawberry developed by Saga Prefecture for the first time in 20 years since 'Saga Honoka,' registered as a variety in 2018. It boasts red flesh all the way through, a gentle sweetness, and a rich aroma. This confection captures that sweet and sour flavor along with the richness of milk within a crispy pie crust.
With just one bite, the aroma of strawberry spreads softly along with the light texture of the pie. The individual packaging makes it easy to distribute, and it is conveniently available at Saga Station and the airport. It is a classic souvenir that allows you to easily enjoy the charm of Saga's proud strawberries in the form of a Western-style confectionery.
With one crunchy bite, the mellow sweetness of onion spreads throughout your mouth. Saga Prefecture is the second-largest onion producer in Japan after Hokkaido, and it is a well-known specialty region that boasts the highest production volume in the country, particularly for onions available from spring to autumn.
These 'Saga Onion Potato Chips' are seasoned with soup made from Saga-grown onions. In 2020, they were selected as the representative of Saga Prefecture in the local potato chip battle on TV Asahi's 'Zawatsuku! Kin-yobi,' quickly making them a well-known product.
The large bag, featuring an addictive sweetness and umami, is perfect for both snacks and appetizers. Please enjoy the full bounty of onions grown in the fields of Saga. You won't be able to stop at just one bite.
A stick cake with a twisted shape and a black-based package that instantly catches the eye. Kneaded into the batter is Ureshino tea, a representative famous tea of Saga. It is a Gyokuro tea with a mellow and deep flavor, boasting a history of approximately 580 years.
With a single bite of the fluffy cake, the refreshing aroma of tea leaves and a gentle, elegant bitterness spread softly. The balance between sweetness and tea flavor is exquisite, resulting in a stylish baked confection that pairs well with both coffee and Japanese tea.
This is a new souvenir that transforms Saga's proud famous tea into a modern-style sweet. It is perfect as a gift for tea lovers and also recommended as a little treat for yourself.
An azuki bean version of Muraokaya's flagship confection, Saga Nishiki. This Japanese-Western fusion treat features a light, fluffy floating island cake made with mountain yam and sprinkled with Hokkaido azuki beans, sandwiched like a Baumkuchen. It has continuously won the highest gold award at the Monde Selection.
This is Muraokaya's signature confection, shaped after the 'Gyoyo' (apricot leaf) crest of the Nabeshima, the lords of the Saga Domain. It was first released all the way back in 1954 and has been beloved by the people of Saga for over half a century.
Interestingly, this Gyoyo crest is not actually based on a plant, but is a stylized design of horse harness decoration. It is a prestigious crest said to have been used by the founder of the clan, Nabeshima Naoshige, to commemorate a victory in battle. We have expressed this history-laden crest through Monaka, featuring high-quality adzuki bean paste sandwiched between fragrant crusts made from Saga-grown glutinous rice.
Available in rectangular, medium round, and large round shapes, you can choose the perfect one for your recipient or occasion. Please enjoy it slowly while tasting the history of Saga.
These are bite-sized cookies, each colorfuly printed with one of Saga's famous landmarks or specialties. It is a fun treat where simply looking at the illustrations on each cookie brings back memories of your travels.
The buttery, light, and crispy dough has a gentle flavor that is easy for both children and adults to enjoy. Since they are individually wrapped and come in a generous quantity, this box is perfect as a 'baramaki' (bulk) souvenir for workplaces or schools.
The colorful appearance makes them a delightful gift that is easy to distribute. With these cookies packed with the charms of Saga, please share the happy memories of your trip with those around you.
A crispy texture paired with the spicy kick of mentaiko (spicy cod roe) umami. This is a Kyushu-exclusive version of Jagarico in mentaiko flavor. The familiar sticks have been transformed into a slightly more mature taste.
The moderate spiciness and rich umami of the mentaiko are concentrated into every single crunchy stick, creating a deliciousness that makes it impossible to stop once you start eating. With individual packs of 20g x 8 bags and a long shelf life, you can choose it as a souvenir with peace of mind.
This is a local flavor you can only encounter when visiting Kyushu. It is a versatile Kyushu-exclusive item that works perfectly as a snack, an appetizer, or a bulk souvenir.
A variety of two types of dorayaki featuring moist dough baked by Muraokaya, filled with Hokkaido red bean paste and white kidney bean paste. With a simple sweetness that allows you to fully enjoy the flavor and texture of the bean paste, it is also delightful when packed together with Saga Nishiki.
A famous confection from Kameya that has been loved for over 50 years in Furuyu Onsen, Fuji Town, Saga City. Despite its simple appearance, this item holds a deep story found nowhere else.
It uses lily bulbs, which are said to be highly nutritious. It is told that in Furuyu, which flourished as a hot spring spa, the innkeepers began welcoming guests by combining lily bulbs with sugar to create a thick consistency similar to kuzu-yu (arrowroot starch drink). That ancient custom still lives quietly within this sweet.
Available in three colors—white, matcha, and perilla—its charm lies in its gentle, melting texture. It is a nostalgic and warm taste of Saga, inviting you to savor the long history of Furuyu Onsen itself.
A local Saga confection with the same roots as Castella brought from Portugal. This simple, round baked sweet, made only with flour, eggs, sugar, and honey, was recognized in 2020 as a component of the 'Sugar Road' Japan Heritage.
A moist and soft marubouro baked with plenty of eggs and honey by Muraokaya, founded in 1928. It has won the Honorary President's Award at the National Confectionery Expo and is enjoyed by a wide range of generations, from babies to the elderly.
Maru-boro produced by Muraoka Sohonpo, a maker famous for Ogi Yokan. Made using wheat flour from Saga Prefecture, it is characterized by its moist texture and pleasant chewiness. A flavor that conveys the Sugar Road culture of the Nagasaki Kaido to the present day.
With just one bite, the sweet and sour flavor of Amaou strawberries gently spreads through your mouth. This regional Country Ma'am is sold exclusively in Kyushu. Your familiar favorite snack has arrived, dressed in the bounties unique to Kyushu.
Folded into the dough are puree from Amaou strawberries grown in Fukuoka Prefecture and fresh cream made from Jersey milk from Oguni, Aso, Kumamoto. While maintaining that signature texture—crispy on the outside and moist on the inside—the brilliant and elegant flavor of strawberry fills your mouth.
This is a luxurious, limited-edition flavor that you can only encounter when visiting Kyushu. It is surely a treat that strawberry lovers will appreciate as a souvenir. Please take this opportunity to enjoy it.
Legend has it that Jofuku arrived in the land of Saga in search of the elixir of immortality. Muraokaya's 'Jofuku-san' is a famous confection born from this grand ancient legend.
It is said that Jofuku crossed the sea following the orders of the First Emperor of Qin, and his story has been passed down affectionately throughout various parts of Saga. While reflecting on that tale, five types of nuts—including pine nuts, walnuts, and goji berries—are wrapped in grain paste and gently baked in a boat-shaped dough.
It is a nutritious flavor where the fragrance of the nuts harmonizes with the mellow sweetness of the bean paste. Please enjoy it slowly while contemplating the ancient romance of long ago.
"La Chance," which means "luck" in French, is a Western-style confection from Muraokaya. True to its name, this sweet is infused with a warm wish that happiness will reach both the giver and the recipient.
It features a moist, baked Baumkuchen gently enveloped in high-quality chocolate. The combination of the fluffy texture of the cake and the smooth, melting chocolate creates an incredibly elegant and luxurious flavor.
With packaging adorned with the blue bird that brings happiness, it is perfect for gifting. Why not choose this auspicious sweet as a small token of appreciation for someone special? It is sure to bring joy.
A new sensation of roasted rice cookies, made by fragrantly roasting Saga-grown rice "Saga Biyori" and sandwiching it with white chocolate. The unexpected combination of rice and chocolate is truly refreshing.
With a crunchy, light texture, the aroma of roasted rice layers beautifully with the mellow sweetness of white chocolate. It is a new type of Saga sweet that is neither purely Japanese nor Western, offering a taste you can only find here. The stick-shaped individual packaging also makes it easy to distribute.
A slightly modern souvenir unique to Saga, a famous rice-producing region. It pairs well with both coffee and tea, offering a non-tiring flavor that makes you want to eat more than one.
A seasonal yokan from Muraokaya that softly announces the arrival of spring. Just one look at its vibrant pink color brightens your heart.
This yokan, which tightly captures the sweet aroma of strawberries, is a delight to enjoy from winter through spring. It is a popular product with many fans eagerly awaiting its release every February and looking forward to seeing it lined up in stores. The gentle sweetness and the subtle acidity unique to strawberries harmonize elegantly.
A special yokan that can only be encountered during this season. Why not choose this seasonal piece as a treat for tea time or as a gift? It serves as a lovely messenger of spring.
This is a highly aromatic rice cracker made by pressing a whole squid on an iron plate and grilling it. It is produced by Kiriya of Yobuko, known nationwide as a premier destination for squid. This dish is truly bold, embodying the spirit of a seaside town.
Baked to a golden brown with mirin and soy sauce, the dough releases the savory umami of the squid with every crispy bite. It is perfect not only with tea but also as an accompaniment to beer or other alcoholic beverages. It offers a simple yet profound flavor that allows you to enjoy the direct taste of the ingredients.
This cracker encapsulates the bounty of the sea from Yobustuko, the town of squid, into a single piece. Once you start eating, you'll be captivated by its aroma and won't be able to stop.
A Saga version of the local specialty series inspired by Hokkaido's 'Shiroi Koibito.' It features the classic flavor of white chocolate sandwiched between langue de chat cookies, with the package depicting famous landmarks in Saga.
A local version of Menbei that adds the rich flavor of Saga beef to Fukutaro's signature mentaiko (pollock roe) rice crackers. The package features hot air balloons from the Balloon Festa, capturing both the sky of Saga and its flavors in a single box.
This is a monaka (wafer sandwich) from Muraokaya, created in honor of the Nabeshima clan, the lords of the Saga Domain. Released in 1954, this famous confection has gently accompanied the dining tables of Saga for over half a century.
Inside the crispy, fragrant shell is a generous amount of carefully cooked smooth red bean paste (koshian). Its elegant, clean, and subtle sweetness perfectly complements the flavor of tea. It has long been cherished by the people of Saga, serving as both a formal gift and a delightful treat for guests.
It is a classic taste of the hometown, passed down through generations. A reliable choice that suits both formal occasions and everyday tea time.
This is a Pocky featuring Amaou strawberries, sold exclusively in the Kyushu and Okinawa regions. This familiar snack has appeared in a slightly special form, dressed in one of Kyushu's most famous local specialties.
Made with Amaou strawberries from Fukuoka Prefecture, its greatest charm lies in the ability to enjoy both rich sweetness and a subtle acidity. Furthermore, it comes in a luxurious, longer size than regular Pocky. Each stick is packed with a strong strawberry flavor that makes it impossible to stop eating.
This is a limited-edition local flavor that you can only encounter when visiting Kyushu. It is the perfect item as a souvenir for strawberry lovers or as a treat for yourself during your travels.
This is a baked confection from Muraokaya, featuring sweet and sour raspberry cream sandwiched between fragrant chocolate cookies. It represents a stylish Western-style approach, offering a different flavor profile from their flagship product, 'Saga Nishiki.'
The chocolate cookies crumble delicately in your mouth alongside the juicy berry cream. The bittersweetness of the chocolate and the sweet acidity of the raspberry overlap to create a lingering deliciousness. Its light and fashionable taste is particularly popular among the younger generation.
This is a slightly modern Saga souvenir crafted by a long-established shop. Please take your time and enjoy its sweet and sour flavor, perhaps alongside an aromatic cup of coffee or tea.
A famous confection founded in 1882, originating from the legend of Princess Yodo of Kawakami Gorge. These are additive-free white steamed buns made using home-milled non-glutinous rice and Hokkaido adzuki beans, finished through a process of double-kneading and double-steaming. It is a fleeting taste with a shelf life of only two days.
This Pretz features an impressive big size, measuring 22cm in length. Sold exclusively in the Kyushu area, it is a powerful single stick with the flavor of Hakata Mentaiko (spicy cod roe).
The dough is thoroughly kneaded with Hakata Mentaiko, so with every bite, a spicy kick and the rich umami of the mentaiko spread throughout your mouth. While easy to eat like a snack, the mentaiko flavor is very authentic. It is perfect not only for snacking but also as an accompaniment to beer or other alcoholic beverages.
This is a limited-edition Kyushu souvenir with a fun visual impact. It is the perfect item to enjoy lively and shared with everyone.
Despite the name 'Hide-and-Seek,' if you peek inside, you'll find it packed with red beans. This milk manju from Muraokaya offers a delightful gap between its name and reality.
Soft, fluffy dough envelops a generous amount of red bean paste. The gentle flavor of milk melts with the simple, warm sweetness of the paste, creating a nostalgic taste. The red beans, which are supposed to be 'hiding,' are unexpectedly the star of the show. Every bite provides a solid sense of satisfaction.
With 5 pieces per pack at an affordable price, it is a wonderful choice for small gifts or as a treat with tea. This is a Saga-style manju you can pick up casually.
A famous Saga confection preserved by Kitajima, founded in the 9th year of the Genroku era (1696). Using a unique production method, sesame oil is applied to the surface of the dough to create a thin film that locks in the deliciousness. It features a simple, gentle sweetness that was even loved by Okuma Shigenobu.
A Dekopon-flavored Hi-Chew sold exclusively in Kyushu. This item is quintessentially Kyushu, featuring a chewy texture infused with the refreshing zest of citrus.
It uses juice from Kyushu-grown Dekopon oranges, skillfully expressing a balance of moderate sweetness and refreshing acidity. The rich citrus flavor that spreads as you chew pairs perfectly with that signature chewy texture. Since it comes in a pack of 5 individually wrapped pieces, it is very convenient for sharing as a souvenir.
This is a local flavor available only when you visit Kyushu. It is the perfect snack for during your travels or as a gift for those around you.
A chestnut version of Muraokaya's signature confection, Saganishiki. This autumn flavor features chestnuts mixed into a yam-infused floating island cake (uki-shima) sandwiched between layers of Baumkuchen, reflecting the beauty of Saga's traditional textile, 'Saga Nishiki,' in a sweet treat.
This okaki (rice cracker) is made by frying dough composed of 100% Kyushu-grown glutinous rice infused with powdered Saga Prefecture Kuroge Wagyu beef. It is a truly luxurious snack packed with the savory essence of Saga.
The appetizing aroma of butter soy sauce and the rich, steak-like flavor spread bountifully throughout your mouth. While having a light, crispy texture, the taste is incredibly authentic. Its addictive deliciousness will make you reach for just one more. This item is also a popular choice at the Saga Airport shops.
It is perfect as an accompaniment to warm tea or as a snack to pair with beer and other alcoholic beverages. It is a deep, flavorful okaki that allows you to fully experience the bounties of Saga.
A KitKat with a red sweet potato flavor that features a striking, vibrant purple color. This is a regional specialty sold exclusively in the Kyushu and Okinawa areas.
It gently encapsulates the elegant flavor of red sweet potato within white chocolate, resulting in a subtle and gentle sweetness. The mellow, rich taste unique to red sweet potato pairs perfectly with the light, crispy texture of the wafer. Since they are individually wrapped, they are also perfect as small gifts for colleagues or friends.
This is a limited, special flavor that you can only encounter when visiting Kyushu or Okinawa. Why not make this slightly unusual KitKat a part of your happy travel memories?
A matcha version of Saganishiki, sold by Muraokaya exclusively from April to June. Matcha from Yame, Kyushu, is kneaded into the uijima dough, creating a simple composition paired only with adzuki beans to enhance the aroma of the tea leaves.
A Kyushu-exclusive Amaou Strawberry flavor of the familiar rice cracker "Happytarn." That magical sweet and salty powder has made a new appearance, now wrapped in strawberry flavor.
Generously coated with sweet and sour Amaou strawberry powder, it offers a different taste from the usual Happytarn. The moderate saltiness of the rice cracker and the sweet acidity of the strawberry are surprisingly compatible. Once you start eating, you'll find yourself unable to stop; it is a fresh new flavor.
A fun, regional specialty available only when you visit Kyushu. It is a delightful rice cracker that is perfect not only for a snack but also as a souvenir that others will appreciate.
A custard cake filled generously with smooth custard cream inside a fluffy sponge cake. This is a gentle-tasting item made by Nakajimaya in Saga City.
The dough uses rice flour and wheat flour produced in Saga Prefecture. The compatibility between the moist, fluffy texture and the meltingly smooth custard cream is outstanding. Since it is finished with a subtle, elegant sweetness, it is a flavor loved by a wide range of generations, from small children to the elderly.
A taste like a nostalgic snack that brings a sense of peace to the heart. It is perfect not only as a souvenir from Saga but also for snack time gathered around with the whole family.
A Japanese-style sweet made in the style of a sweet potato cake, featuring the simple sweetness of sweet potato baked to a moist finish. When you take a bite, a warm and gentle flavor spreads throughout your mouth.
We have carefully utilized the natural sweetness of the sweet potato to achieve a smooth texture. It is easy to eat in bite-sized pieces, making it perfect for an accompaniment to tea or as a snack. A great convenience is that it can be easily purchased at souvenir shops in Saga Station and Saga Airport, making it easy to pick up during your travels.
A nostalgic and comforting sweetness. This is a gentle Saga snack that everyone, from small children to the elderly, can enjoy together.
A single-serving yokan from a long-established shop that gave birth to the name 'Ogi Yokan'.
Muraoka Sohonpo was founded in 1899 (Meiji 32). As the brewery that first devised the name 'Ogi Yokan', its products were once so highly valued they were used as preserved food by both the Army and Navy. This small-sized yokan is a bite-sized version of that very Ogi Yokan.
You can enjoy four varieties: Honren (classic), Ogura (sweet bean), Matcha, and Hiki-cha (ground tea), all conveniently sized for a single serving. The Ogi Main Store also features a brick-built Yokan Museum registered as a National Tangible Cultural Property, where you can experience the history of confectionery making. Please enjoy this smooth, elegantly sweet yokan, which carries on traditions from the Meiji era, alongside a cup of tea.
An Ogi Yokan made by Sakuratsukido, founded in 1910, featuring hand-peeled yuzu from the Koishiwara Highlands in Fukuoka kneaded into the jelly. Free from artificial colors and flavors, it offers a vibrant aroma of yuzu peel. This long-established shop in Ogi has over 110 years of history and can even be purchased from vending machines.
A monaka where you can enjoy two flavors—Ogura bean paste and Matcha bean paste—at once. It is crafted by Masuda Yokan Honpo of Ogi City, known nationwide as a town of yokan. The meticulous techniques of bean paste making cultivated over many years are alive in this confection.
Generous amounts of carefully cooked bean paste are packed into a crisp glutinous rice shell. You can enjoy the simple, warm sweetness of azuki or the subtle bitterness of matcha; it is truly delightful to be able to choose based on your mood that day.
A reliable taste of the hometown that only a famous yokan shop can produce. This heartwarming Japanese sweet is perfect as a souvenir of your visit to Ogi or as an accompaniment to your daily tea time.
One of the more than 20 yokan shops in Ogi City, Nakamuraya Yokan Honpo produces additive-free sliced yokan using traditional methods. The dual texture—a slightly crunchy, crystallized exterior with a moist and sticky interior—is a flavor unique to Ogi Yokan.
A 5-piece set of Ogi Yokan made using traditional methods by Nakajima Yokan Honpo, founded in 1921. This is a 'tachi-yokan' with a slightly crystallized, crunchy surface, and it is highly popular as a hometown tax (Furusato Nozei) return gift.
Bite-sized Ogi Yokan produced by Muraoka Sohonpo, founded in 1899. Enjoy four different flavors including Ogura and Honren; experience the taste of this long-established shop, which gained fame as military rations during the Sino-Japanese War, in a single-serving size.
This candy has been continuously produced in Tosu for over 100 years since its founding in 1915. Yamanouchi Seika Honpo continues to uphold the traditional manufacturing methods to this day.
The ingredients are very simple: white sugar, domestic soybeans, and starch syrup. Within its simple and warm sweetness, there are plenty of fragrant roasted soybeans that release their flavor as you chew. It is said that the name 'Chanchanbo' carries a gentle wish for all three generations—grandfather, mother, and baby—to enjoy it together.
It is a nostalgic local specialty of Tosu, passed down through the ages.
This is an adorable, bite-sized monaka inspired by the sparrows that live around Tosu Station. It is a signature product that Mizutaya, a long-established shop founded in 1889, has continued to create for many years.
Legend has it that in the past, because they nested in station buildings blackened by the smoke of steam locomotives, the sparrows of Tosu were said to be black. This monaka began as an attempt to capture the image of such a sparrow puffing out its feathers to stay warm against the cold, filled with dark red bean paste. We carefully wrap delicious Tokachi red bean paste inside a fluffy, sparrow-shaped wafer.
This is a lovely local flavor containing a heartwarming story characteristic of the railway town, Tosu. It is an adorable treat that you'll want to serve alongside a warm cup of tea.
Tosu was once a bustling post town on the Nagasaki Kaido. "To" is a signature confection from Poisson Pastry Shop, bearing that history in its name. This item expresses the atmosphere of the old post town through sweets.
Committed to local production for local consumption using locally harvested ingredients, they offer three varieties: strawberry, soybean, and matcha. Filled generously with bean paste between moist dough, a gentle sweetness spreads with every bite. It is conveniently available at the tourist information center in Shin-Tosu Station, making it easy to pick up during your travels.
A flavorful sweet characteristic of Tosu that evokes the history of the post town. Please enjoy it slowly alongside a warm cup of tea.
This is a peanut-filled okoshi (sweet puffed rice snack) with an addictive aroma and a pleasant, crunchy texture. Sato Seika Honpo carefully bakes each piece one by one using traditional methods.
Generous amounts of fragrant roasted peanuts are mixed into the dough to create a substantial texture. Its simple, nostalgic sweetness is perfect with warm tea. Once you start eating, its lingering deliciousness will make you reach for another piece after another.
A convenient feature is that they are individually wrapped, making them easy to distribute as souvenirs to colleagues or friends. This is a classic okoshi that has been beloved in Tosu for a long time.
A famous confection of Karatsu, each piece is hand-baked individually on a copper plate.
Ohara Shinise is an established shop founded in 1850 (Kaei 3). This Shouro Manju earned its name because it resembles the round shape of 'shouro' (truffle), a mushroom that grows in the sand at the base of pine trees in Karatsu's scenic Niji-no-Matsubara forest. It is also said to have been named when it was presented to the feudal lord.
Inside the thin castella sponge, smooth red bean paste made from Hokkaido adzuki beans is elegantly wrapped. The skin, baked one by one on a copper plate, is fragrant and harmonizes exquisitely with the smooth sweetness of the bean paste. Its round, cute appearance makes it perfect as an accompaniment to tea. It is a traditional Japanese sweet representing Karatsu, loved for over 170 years.
The 'Genkou' is a legendary citrus fruit that grows wild on Mawatarijima, an island floating off the coast of Karatsu City. This is a slightly unique langue de chat made by kneading its rare juice into the dough.
It is said that the name 'Genkou' originates from the Mongol invasions (Genko) during the Kamakura period. This citrus fruit is also said to have been brought to the island by missionaries long ago, but its numbers have decreased so significantly that it has become a precious existence known as the 'phantom fruit.' Its refreshing acidity is captured within a light and crispy dough.
Enjoy the crisp texture accompanied by a gentle, bittersweet, and refreshing citrus aroma. Please enjoy this flavor that can be found nowhere else, nurtured by a small island in Karatsu.
It looks surprisingly pitch black, but the taste is incredibly mellow. These high-impact chocolate cookies feature squid ink from Yobuko—a bounty of the Genkai Sea—kneaded directly into the dough.
The jet-black dough, dyed with ink, has a presence so striking you'll find yourself doing a double-take. However, once you take a bite, the mellow sweetness of the chocolate spreads gently across your palate, followed by a subtle hint of savory squid umami in the background. You are sure to be surprised by the gap between its appearance and flavor.
A playful and unique creation exclusive to Karatsu, a true hub for squid lovers. It is guaranteed to be a hit as a conversation-starting souvenir. Please come and experience this unexpected deliciousness for yourself.
Castella from Tsuruya Kashipo, which won the Honorary President Takamatsunomiya Award at the National Confectionery Expo. It is a highly skilled confection that has been beloved in the Karatsu region for a long time.
Its main characteristics are a slightly coarse sponge and the texture of a small amount of granulated sugar remaining at the bottom. Unlike fine and elegant castella, its charm lies in its somewhat rustic and warm flavor. With one bite, the rich flavor of eggs and gentle sweetness spread through your palate.
Its numerous awards testify to its reliable taste. Please enjoy it as a souvenir of your visit to Karatsu or as an accompaniment to tea during a relaxing break.
An impressive, large-sized rice cracker measuring 17cm in length and 10cm in width. Each piece is baked individually by Tsuruya Kasho in Karatsu, making it a powerful souvenir.
Its surface features a lineup of brand marks representing the 14 float (hikiyama) used in the "Karatsu Kunchi" festival, which is registered as a UNESCO Intangible Cultural Heritage. The magnificent and brave appearance of the floats is beautifully captured on a single rice cracker. The egg-rich dough is fragrant, and the crisp, light texture is enjoyable.
This is the perfect piece to commemorate your trip, allowing you to take home the power of Karatsu's proud, heroic festival. It is a specialty of Karatsu that provides satisfaction whether you are looking at it or eating it.
A tie-up bean cracker born in Takeo, the setting of the movie.
Based on Yoichi Shimada's autobiographical bestseller 'Saga no Gabai Baachan.' Takeo City served as a major filming location for the film and drama, becoming so popular that a dedicated official position was even established in the town. This three-color bean cracker was created from that connection.
Peanuts, black beans, and white beans are generously placed on a sweet cookie-like dough and baked. With a light, crispy texture, it offers a gentle flavor that can be enjoyed by everyone from children to the elderly. The bag also features heartwarming quotes from 'Baachan' (Grandma). It is a souvenir from Takeo that you can enjoy while reminiscing about the world of the story.
This is a dorayaki from Yukitaya Kashio, boasting the number one sales at the Takeo Onsen Bussankan. It is so popular that people instinctively reach for one after a soak in the hot springs.
Available in five flavors: Ogura (red bean), White Bean, Chestnut, Yuzu, and Matcha. The fun of being able to choose your favorite flavor based on your mood is matched by the excellent compatibility between the fluffy dough and the bean paste. The package beautifully features the Romon gate, a symbol of Takeo Onsen which is designated as a National Important Cultural Property.
This souvenir allows you to take home the hot spring atmosphere unique to Takeo. Please enjoy it slowly with some tea during a relaxing moment after a bath. It is a treat that will warm your very soul.
Maru-boro baked by a long-established shop in Takeo, founded during the Tenpo era. For approximately 190 years near Takeo Onsen, they have continued to protect their simple recipe consisting only of eggs, flour, and sugar. Their Lily Bulb Neriyokan is also a specialty.
A moist version of Marubouro baked by Tsuruya, founded in 1639. It features a chewy texture achieved with more moisture than the standard version, offering a new flavor that those familiar with the traditional Marubouro should definitely try.
