Regional food and famous sweets of Saga

Ganzuke crushes Ariake Sea fiddler crabs nearly whole, seasons them with salt and chili, and rests the mixture for one to several weeks.

Ariake mudskipper kabayaki skewers and dry-grills mudskipper before glazing it sweet-salty and grilling it fragrant.

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Shoro manju is a Karatsu sweet: smooth red-bean paste is wrapped in an exceptionally thin sponge-cake skin and hand-baked into a sphere about 3 cm...

Funankogui wraps cleaned crucian carp in kombu and slowly cooks it with daikon, burdock, lotus root or konnyaku in a sweet miso-based liquid.

Matsuura-zuke is a Yobuko delicacy made by finely cutting kabura-bone cartilage from the whale's upper jaw and preserving it in sweetened sake lees...

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Ikkoko is a Saga baked sweet that wraps brown sugar and ginger in a wheat-and-malt-syrup dough. During high-heat baking the filling adheres to the...

Maruboro is a flat, round Saga sweet baked mainly from flour, egg, and sugar. Many versions sit between sponge cake and biscuit in softness.

Saga Sicilian rice layers warm rice, seasoned sautéed meat, raw vegetables, and mayonnaise on one plate. Beef or pork, dressing, egg, and cheese vary...

Suko-zushi spreads slightly glutinous vinegared rice in a shallow morofuta box and decorates sections with glazed mudskipper, shiitake, burdock, egg...

Ureshino Onsen Yudofu simmers local tofu in dedicated hot-spring cooking water until its corners dissolve and the broth turns milky white.

Yobuko squid cuisine centers on ikezukuri: a restaurant rapidly prepares a tank-held squid into translucent body sashimi, then may cook fins and...