Food Culture of the GIAHS in Kunisaki Peninsula USA Region, Japan
Discover the cherished agricultural heritage and unique culinary
traditions passed down through generations in the beautiful
Kunisaki Peninsula.
Dango-jiru
A cherished dish from farming households, made
from wheat dough dumplings broiled with
seasonal vegetables and miso. This heartwarming
food provides essential carbohydrates and
vitamins.
Mitori-okowa
A variety of Sasage, or ‘cow pea’ rice, passed down since the 19th century in the Nagasu district of the Usa city. Traditionally, Manju
dumplings filled with Mitori bean paste are offered
at Buddhist altars.
Imokiri
Popular in coastal communities with small paddy
fields, this dish features noodles made from taro
and wheat powder, served in a broth of dried
shiitake and fresh fish.