Takachiho beef is recognized throughout Japan for its superior tenderness, sweet-tasting fat, and full, mellow flavor.
Deep-fried chicken marinated in a nanbansu vinaigrette and served with tartar sauce is a famous delicacy of Miyazaki Prefecture.
In this down-home barbecue style, the chicken is coated with sauce and steamed in a large cauldron. Enjoy the aroma of the perfectly browned skin as well as the tenderness of the meat.
Very thin wheat noodles are placed in a bamboo trough and doused with boiling water. This style of noodle cooking originated in Takachiho.
Takachiho Kamairi Tea
Kamairicha, or pan-fired tea, uses an ancient technique that predates the steam-treated green teas common in Japan today. It has a sweet, mildly roasted flavor.
Grown in terraced paddy fields in a climate with large temperature variation between day and night, and dried by hanging in the sun, Takachiho rice has a distinctive, condensed flavor.
Kumquats are typically sweet or sour, and Takachiho kumquats have a distinctive bitter tang. They can be eaten plain, and are often preserved in sugar.