Food section
- Production sale company name
- fujita
- Dealership
- Fukuoka
[a specialty of Kokura "cooks salted rice-bran paste"] It is the classic regional cuisine which has been introduced into the Kitakyusyu area from generation to generation from the Edo era. I stewed fresh (saba, sardine) by the traditional manufacturing method using the aging salted rice-bran paste which could be also known as family treasure which had been conveyed for a long time from generation to generation from old days. It is got close as a souvenir and a gift as a preservation meal again in the hometown. I am said to be very good for health and beauty and attract attention now from the industry.
[chobinuka (chobinuka)] Food culture of Kitakyusyu is the dish that "I hold salted rice-bran paste" stewed a sardine and mackerel with "salted rice-bran paste" and seasoning having been continued since the first feudal lord of the Kokura feudal clan, the Ogasawaras 380 years ago. It became the sale by the refrigeration, but the wisteria smartweed transferred water until it became on the stew ndetsukuttanukamisodakio flake for seven hours and usually did it with a bottle to be able to carry at normal temperature. It is usable to the secret ingredient of dishes for a dish or an anchovy sense from an attendant of the rice. The stylish package gets a favorable reception.