Kumamoto is known for its diverse cuisine. As well as Japanese food, you can find restaurants in Kumamoto serving food from all over the world, including from China, India, South Korea, and Turkey. During your time in Kumamoto, don’t neglect to try some of the local dishes, though. Here are a few in particular that are particularly representative of the prefecture.
Basashi
The most famous dish from Kumamoto is horse meat sashimi, a.k.a. basashi. Although less popular with tourists, it’s a favorite with locals due to the lean meat’s low fat and high protein content. The taste of basashi itself is quite mild, although the dish is usually served with other ingredients that have more intense flavors, such as garlic, ginger, and soy sauce.
Another way to eat horse meat in Kumamoto is in a hot pot. When cooked, the meat is more tender.
Kumamoto Ramen
Although ramen is available widely across Japan, each region has slightly different variations. Kumamoto ramen uses a broth made from pork bone along with medium-sized noodles. It typically features several toppings, but the defining flavor is garlic from the roasted chips and garlic-infused oil.
Taipien
Another noodle dish from Kumamoto is taipien. The soup is inspired by Chinese cuisine and features vermicelli glass noodles, seafood, and green vegetables. It’s a great choice for lunch when you want something light.
Aka Beef Bowl
Kumamoto is known for its akagyu beef, a lean and tender red marbled wagyu variety from the Aso region that is used for several local dishes. One of the most popular is the aka beef bowl. Tender strips of steak are cooked and served on top of a bed of rice and green onions, topped with half a boiled egg.
Karashi Renkon
Lotus root is prepared in Kumamoto into a spicy dish called karashi renkon. It is covered in a paste made from hot mustard and miso, then deep-fried until crispy. This makes a great bar snack accompanied by a beer, or as a nice side to be enjoyed with a restaurant meal.
Ikinari Dango
Kumamoto also has a signature dessert: ikinari dango. The sweet potato slices are filled with red bean paste and coated in a flavored chewy substance to create small dumplings. These are steamed and served hot or cold. You can purchase ikinari dango from street food kiosks or stores selling confectionary. As well as the traditional flavor, they come in varieties like walnut and chestnut.
Dagojiru
This is a local winter classic. Dagojiru translates as ‘dumpling soup’. It’s wheat flour dumplings cooked in a soy and miso broth, to which you can add vegetables such as carrots and daikon, or sometimes pork. For extras, add in rice or mustard leaves.
Shochu
The last thing to try in Kumamoto is not a dish but a drink. Shochu is a popular alternative to sake and has a long history in Kumamoto. The prefecture makes its own variety using rice from Hitoyoshu, where the water is exceptionally pure.
If you plan to relocate to Kumamoto or stay for an extended period, you’ll be lucky enough to try all these local dishes and more. Be adventurous and make the most of your time in Kumamoto. Your taste buds will thank you!
Igorberger, CC BY-SA 3.0, via Wikimedia Commons
