As everyone knows, in Japan there is a cult of food. And this is no coincidence - Japanese cuisine is an intangible heritage recognized by UNESCO. Dishes can vary not only by season, but also by region. The Japanese word for this is "meibutsu" (名物). It means local food (郷土料理 ー kyoudo ryouri) or something typical and popular in a particular region.

Fukuoka Prefecture is home to mizutaki (水炊き). Chicken meat is boiled together with vegetables, and rice is boiled in the remaining broth so that it is saturated with an abundance of flavors. Fukuoka is a leader in the consumption of chicken, so you can find other dishes with chicken there.

Also, the second most popular Japanese alcoholic drink after sake, ー shochu (焼酎), was created in Kyushu. The first grade shochu (焼酎甲類 ー shōchū kōrui) is around 36 degrees, and the second grade (焼酎乙類 ー shōchū otsurui) is around 45 degrees, so the Japanese usually dilute it with water. This drink is prepared from sweet potatoes, wheat, buckwheat and black sugar. Shochu from Kyushu usually has a lot more sweet potatoes, which is why the drink is called Imo Jochu (芋焼酎).

And the last traditional dish is sara udon (皿うどん). It can be found in Nagasaki Prefecture and Okinawa. Sara udon are wheat noodles served with meat broth and vegetables. The noodles are thin ー Barimen (ばりめん) or very thick ー Champon (ちゃんぽん麵 ). After boiling, it is fried in lard to make it crispy. This dish is often served in school canteens.