Karashi renkon (mustard-stuffed lotus root)Wi
Kumamoto region
Kumamoto is one of Japan's top lotus root producers; this dish is said to date to the Tenpo era under the Hosokawa clan...
KUMAMOTO
Kumamoto Prefecture
The surveyed city is Kumamoto. Of all 394 items in the household survey, Kumamoto Prefecture stands out most for Other fresh meat — 2.1× the national average (Kumamoto 6,935 JPY / national 3,228 JPY).
2.1×Biggest standout
Other fresh meat
per household / year
Other fresh meat
per household / year
6Items ranked #1 nationally
29Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Kumamoto’s value as a multiple of the national average.
| Item | vs. average | Kumamoto | National | Rank |
|---|---|---|---|---|
| Other fresh meat#1Meat | 2.15× | 6,935JPY | 3,228JPY | #1 |
| Sea bream#1Seafood | 2.14× | 2,194JPY | 1,024JPY | #1 |
| MelonFruit | 2.13× | 2,753g | 1,290g | #4 |
| School lunchDining Out | 2.05× | 15,897JPY | 7,756JPY | #2 |
| TaroFresh Vegetables | 1.80× | 2,084g | 1,157g | #2 |
| Drinking-out spendingDining Out | 1.76× | 31,882JPY | 18,073JPY | #3 |
| Other citrusFruit | 1.75× | 6,473g | 3,694g | #3 |
| Manju bunsConfectionery | 1.65× | 1,535JPY | 930JPY | #8 |
| WatermelonFruit | 1.64× | 4,646g | 2,834g | #2 |
| WineAlcohol | 1.57× | 5,254JPY | 3,339JPY | #5 |
| Ground beef & pork mixMeat | 1.56× | 5,106JPY | 3,280JPY | #4 |
| Instant noodlesGrains | 1.48× | 4,126g | 2,786g | #2 |
#1
Where this prefecture ranks #1
Items where Kumamoto ranked #1 among the 52 surveyed cities.
- Watermelon
- Sea bream
- Rice seasoning (furikake)
- Other fresh meat
- Fresh meat
- Chicken
LINK
Where regional dishes meet the statistics
Ingredients used in regional dishes here that also show up as standout spending in the household survey — cross-referencing MAFF's regional-dish database with Japan's Statistics Bureau data.
Dagojiru (flat dumpling soup)
Main ingredients: Wheat flour, taro, burdock root, carrot, daikon radish, dried shiitake mushrooms, soy sauce (or miso)
→ Taro is 1.5× the national average in Kumamoto (1,152 JPY, #6 nationally)
Mazegohan (mixed rice)
Main ingredients: Rice, chicken, dried shiitake mushrooms, bamboo shoots, burdock root, carrot, and more
→ Burdock root is 1.4× the national average in Kumamoto (1,749 g, #2 nationally)
Karashi renkon (mustard-stuffed lotus root)
Main ingredients: Lotus root, miso, mustard powder, oil
→ Miso is 1.3× the national average in Kumamoto (2,779 JPY, #3 nationally)
Taipien (glass noodle soup)
Main ingredients: Glass noodles, egg, pork, squid, shrimp, fish cake, napa cabbage (or cabbage), carrot, onion, green onion, wood ear mushrooms
→ Carrots is 1.2× the national average in Kumamoto (8,555 g, #4 nationally)
DISHES
29 regional dishes from Kumamoto Prefecture
From Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) “Regional Dishes to Pass on to the Next Generation.” Each dish name links to the MAFF page.
Dagojiru (flat dumpling soup)AuWi
Throughout Kumamoto Prefecture
Made by kneading wheat flour (or rice flour) with water, letting it rest, then stretching and tearing it by hand into the soup...
Candied grilled ayu (sweetfish)Au
Hitoyoshi-Kuma region, Yatsushiro region
The Kuma River, Kumamoto's largest Class-A river, runs through the Hitoyoshi basin and the Yatsushiro plain before reaching the Yatsushiro Sea...
Ikinari dango (steamed sweet potato dumpling)
Kikuchi region
A simple dumpling made by wrapping sliced sweet potato in wheat-flour dough and steaming it...
Ganeage (sweet potato fritters)
Amakusa region
In the Amakusa region, since fish could not be used for Buddhist ceremonies, thick strips of sweet potato were battered and fried instead...
Nankan-age maki-zushi (fried tofu sushi roll)SuWi
Nankan Town
A sushi roll made with Nankan-age, a type of fried tofu handed down in Nankan Town since the Edo period...
Tsubonjiru (chicken and root vegetable soup)AuWi
Hitoyoshi-Kuma region
Made with chicken, fish cake, and root vegetables such as taro, burdock root, carrot, and daikon radish...
Aso takana-zuke (pickled mustard greens)SpAu
Aso City
Aso takana is a traditional vegetable grown in Aso's cold climate and volcanic-ash soil, sown in autumn...
Akado-zuke (pickled taro stems)Au
Aso region
A traditional pickle handed down alongside takana-zuke in parts of Aso, such as the former Ichinomiya Town, known for its distinctive color...
Kanzuke (twice-frozen dried daikon pickle)Wi
Ashikita-Minamata region
A pickle made by exposing daikon radish to cold winter winds twice, long handed down in the Ashikita-Minamata region...
Konoshiro no sugata-zushi (whole gizzard shad sushi)Wi
Yatsushiro region
Made along the Yatsushiro Sea coast, the Amakusa Strait, and the Ariake Sea for New Year's, festivals, and celebrations shared with family and relatives...
Tofu no miso-zuke (miso-pickled tofu)
Yatsushiro, Kuma region
About 800 years ago, Heike warriors defeated by the Genji are said to have hidden at the foot of the Higo mountains and made this...
Basashi (raw horse meat sashimi)Wi
Kumamoto City, Aso region
The dish that comes to mind first as Kumamoto's specialty, home to Japan's top horse meat production; thinly sliced...
Butaae (octopus and eggplant salad)Su
Amakusa region
The Amakusa region, made up of roughly 120 large and small islands, is rich in seafood, especially shrimp and octopus...
Makigaki (rolled dried persimmon)AuWi
Uki region, Yamato Town, Kamimashiki District
A traditional food handed down in the Uki district and Yamato Town, Kamimashiki District, both known for producing dried persimmons...
Mazegohan (mixed rice)Au
Throughout Kumamoto Prefecture
Also called gumeshi, this dish appears without fail at local festivals and celebratory gatherings, made with chicken...
Tako meshi (octopus rice)
Amakusa region
Dried octopus hung with legs splayed, swaying in the sea breeze, is a somewhat whimsical sight famous in Amakusa City...
Kasuyose (rice and vegetable dumpling)AuWi
Kamimashiki region
Traditionally made at home in Yamato Town for celebrations, festivals, and other gatherings...
Koppa mochi (dried sweet potato rice cake)Wi
Amakusa region
A traditional snack made with sweet potatoes, an Amakusa specialty; koppa refers to...
Shaku tempura (mud shrimp tempura)Su
Yatsushiro, Arao, Tamana areas
Shaku, a taste of Kumamoto summer, is formally known as anajako (mud shrimp), and comes from the Yatsushiro region and Arao area...
Tai somen (sea bream with somen noodles)SpSuAu
Amakusa region, Kamimashiki region (Mamihara, Yamato Town)
Sea bream has long been indispensable for celebrations, and Kumamoto Prefecture is one of Japan's leading producers of fresh...
Yama surume no kinpira (stir-fried dried bamboo shoot)
Hitoyoshi-Kuma, Aso region, and others
Eaten across the Kyushu region, dried bamboo shoot dishes are especially popular in Kumamoto Prefecture...
Taipien (glass noodle soup)
Central Kumamoto Prefecture
A staple at Kumamoto's Chinese restaurants and homes, centered on glass noodles with stir-fried vegetables, pork, and shrimp...
Tojikomame (sweet-coated soybean confection)Wi
Yamaga region, Kikuchi region
Named for the way soybeans are sealed inside sweet wheat-flour dough...
Baniku soba (horse meat soba)
Aso region
Kumamoto Prefecture ranks first nationwide in horse meat production (MAFF livestock distribution statistics, Reiwa 1)...
Hitomoji no guruguru (rolled Welsh onion)SpWi
Throughout Kumamoto Prefecture
In the era of the sixth Hosokawa lord, Shigekata, the Higo domain's finances were strained and a sumptuary edict was issued...
Simmered jabara daikon (accordion-cut dried daikon)SpAuWi
Southern Aso region
Jabara daikon is a dried daikon long made in the southern Aso region using the cold winter wind...
Honekajiri (gnawed bone-in meat)
Kamikuma region
Especially from the Okuguma area of the Hitoyoshi-Kuma region...
Yubeshi (citron and miso rice cake)Wi
Kikuchi region, Hitoyoshi-Kuma region
A simple, chewy traditional confection whose citron aroma and miso flavor deepen with every bite...
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