Nihon Chomiryo Tabi
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Miyazaki / MiyakonojoDashi
Yamae Takachihokyo Tsuyu Umakuchi (ヤマエ 高千穂峡つゆ うまくち)
「Kyushu's number one straight tsuyu for 9 years running. Umakuchi is Miyazaki's shorthand for good.」
¥1,168
/ 500ml × 2 bottles
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Miyazaki / Saito & ShiromiSpicy
Kagura no Sato Ao Yuzu Kosho Green Yuzu Kosho (かぐらの里 青ゆずこしょう)
「From Shiromi, Miyazaki's leading yuzu district. Organic yuzu and chili, nothing else.」
¥1,667
/ 200g
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Miyazaki seasons sweet across the board. Sugar shows up in the shoyu and the soups, and in something like the sweet vinegar of chicken nanban it becomes the foundation of the dish. One explanation is that taking on sugar made sense in a hot place.
Hiyajiru is grilled fish ground together with miso, loosened with dashi and poured over cold rice. Because it needs no fire, it carried on as a meal eaten between spells of farm work. An answer to the heat that turned into a regional dish.
- Seasoning built on sweetness, and chicken nanban
- Hiyajiru as an answer to the heat
Stories
Stories from this area
What yuzu kosho is made of, and where it comes from | born in Hita, Oita, with 0 peppercorns and just 3 ingredients
Which prefecture is yuzu kosho from, and what goes into it? The answer usually given is the mountains of Hita City in Oita Prefecture, and the ingredients are just 3 - yuzu peel, chili and salt - with not a single peppercorn among them. Told alongside the story of Kawadu Shokuhin, which has been making a coarse-chopped yuzu kosho since 1963, and kept to what the record actually supports.
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Mentsuyu vs. shoyu, in 3 points | sweetness, dashi, dilution (and dashi shoyu from Kamada Shoyu, founded 1789)
Mentsuyu and shoyu differ in 3 ways: sweetness, dashi, and dilution. Shoyu tightens a dish with salt; mentsuyu is built to be complete only once it reaches your mouth along with the noodles. Including dashi shoyu, which sits between them, here is how to use each at home, with Kamada Shoyu (founded 1789) and Yamae Shokuhin Kogyo's straight-style Takachihokyo Tsuyu as examples.
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Nearby
Nearby prefectures
Kagoshima / Ichiki-KushikinoSoy sauce
Sakurakaneyo Kanro Sweet Shoyu (サクラカネヨ 甘露)
「Your first Kyushu sweet shoyu. Sashimi will not taste the same again.」
¥982
/ 1L
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Kagoshima / Kirishima & FukuyamaVinegar
Sakamoto Kurozu Tenju Black Vinegar (坂元のくろず 天寿)
「A year in the pot field. Amber black vinegar raised by the sun.」
¥1,620
/ 200ml
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Kumamoto / Kumamoto & KawashiriMirin
Zuiyo Tohi Akazake Cooking Sake (瑞鷹 東肥赤酒（料理用）)
「An amber sake carried on from the Hosokawa domain, with more gloss than mirin.」
¥1,703
/ 1800ml
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Kumamoto / TamanaMisoNo additives
Yamauchi Honten Maboroshi no Miso Rice & Barley Blend (山内本店 まぼろしの味噌 米麦あわせ)
「Brewed with Aso spring water. A medium-sweet miso with no additives, from a master craftsman.」
¥788
/ 500g
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