In Kumamoto, you can find ocean, mountains, and plains—it has everything. You realize it too, because it has so many different foods to offer. And since it come from all over the prefecture, it’s all fresh because it’s grown or harvested locally.

That’s why it tastes better served simply, rather than with more elaborate cooking.
The vegetables are so good you can just wash them and take a bite.

For example, just soak rice in water for 30 minutes after washing and leave it to cook in the rice cooker. It’ll turn out perfectly shiny and white. People in Kumamoto say it has such sweetness and flavor that no side dish is necessary—and you just can’t seem to put your chopsticks down.

This is because Kumamoto is known as a land of water, blessed with abundant water resources, with more than 1,000 springs scattered throughout the prefecture. This abundant water and the love shown by the farmers ensures delicious rice and vegetables, creating the unique culinary culture of Kumamoto.

Many people even say they’ve gained weight after visiting Kumamoto. They tend to eat too much, because it tastes so good. But those of us who live in Kumamoto are happy to hear people say things like, “It all tastes amazing” and “I’ll definitely put on weight.” If you visit Kumamoto, try it and see for yourself.

Of course, Kumamoto takes pride in food other than just rice and vegetables.

Spicy lotus root (Karashi-renkon), hitomoji guruguru, and horsemeat sashimi (Basashi) are some local dishes that have been passed down from generation to generation in Kumamoto. These are all delicious and perfect not only as a meal but also as a snack to accompany drinks. The people of Kumamoto, with its long tradition of shochu brewing, also love a drink.

Spicy lotus root (Karashi-renkon), a famous local dish, is said to have been created in the Edo period as a health-promoting food for the feudal lord, who was concerned about his health. The lotus root is stuffed with miso mixed with Japanese mustard, giving it a sweet, tangy, and addictive flavor. It is such a renowned local delicacy that it is sold in supermarkets, although the spiciness of the miso varies from store to store, so try to find a favorite.

Speaking of flavors that vary, the same is true of Kumamoto ramen. It’s made with pork bone broth topped with mayu, black garlic oil, fried garlic, and the flavor of the broth in particular varies from restaurant to restaurant. Slurp up the noodles, and the pork bone flavor fills your mouth, along with the taste of the broth.  If you’re tempted to dive into the leftover soup with white rice, you are now a confirmed Kumamoto foodie.

Moving on from punchy Kumamoto ramen, let’s take a look at Kumamoto’s proud carnivore culture.

Driving through the grasslands of Aso, did you ever see red and black cattle grazing leisurely? It is because these grasslands have been protected by field burning that has been practiced for nearly 1,000 years.

Many unique Kumamoto brand breeds of red and black cattle live on those grasslands, as well as pigs and chickens, all of which are delicious right down to the fat. Grilled simply and served with Kumamoto salt, all this meat makes a delightful treat.

Let’s look to the sea. Kumamoto faces onto the Ariake Sea, the Yatsushiro Sea, and the East China Sea—each unique in its own way—and it is also a major producer of mussels, clams, and seaweed. Furthermore, thanks to the fishermen who take on the sea every day and those who support them, a massive variety of fish and shellfish are caught and brought to land. Due to its freshness, this seafood can be enjoyed in a variety of ways, including sashimi.

Broadly speaking, when people visit Kumamoto, they should eat foods from the sea when they visit the sea, and foods from the mountains when they visit the mountains. “Let’s go try that thing in that town today. And then tomorrow …” Doing it like this makes touring around Kumamoto even more enjoyable.

We’re long-time Kumamoto residents and foodies, so we know what we’re talking about.