Saga Prefecture’s scenic spots

Saga Prefecture has been rich in ceramics since ancient times. There are field-produced, Imari-produced and Karatsu-produced ceramics, which represent the highest level of ceramics.

Karatsu-yaki: It is an ancient firing technology, and the pottery fired are excellent works of art.

Imari Arita ware: With its exquisite whiteness, gorgeous patterns, different styles, strong practicality, durability and strength, it attracts countless enthusiasts. There are three major schools: "Koimari", "Kakiemon" and "Nabeshima".

Karatsu Pottery: Karatsu Pottery, Raku Pottery and Ogi Pottery are known as "Japan's Three Major Potteries". It is said that Karatsu pottery originated from the mountains of Kitahata in Karatsu City, and its charm is that it becomes more lustrous the longer it is used.

Saga Washi: The Japanese washi produced in Saga is the so-called "Hizen Nao Washi".

Saga brocade: Beautiful handbags, wallets, kimono belts, etc. made from Saga brocade. It is said that in the late Edo period, the wife of Kashima Nabeshima feudal lord became ill and one day she was looking at the net pattern on the ceiling and was inspired to create Saga brocade. The weaving method of Saga brocade is exquisite, and the geometric patterns are extremely gorgeous. The weft threads are woven with pure silk, and the warp threads are woven with gold, silver and lacquer threads.

Nokomi dolls: Made of clay, they are used as mascots to ward off evil and bring good luck. They are also sold as souvenirs for visiting Yutoku Inari Shrine. Its appearance ranges from relatively simple to colorful, and is deeply loved by people. Saga beef: It is one of Japan's high-end beef brands, as famous as "Shenmon beef" and "Matsusaka beef". It is characterized by the fine penetration of fat into the soft lean meat, resulting in high-quality beef called frost meat.

Saga seaweed: It melts in your mouth and is delicious.

Tofu: Saga Prefecture is rich in soybeans, and there are many tofu dishes. Hot spring tofu pudding, tofu pudding made with hot spring water is a famous dish in the Ureshino area. It has a pure taste and is a healthy food. It is favored by men, women and children; Ureshino hot spring tofu: tofu made with hot spring water. The alkaline component of hot springs reacts with the "brine" in the tofu, making the tofu particularly soft and sweet; Kure tofu pudding, a specialty of Arita made with kudzu and starch instead of salt brine, is characterized by its pudding-like color It is bright and has a chewy texture like rice cakes; Tsubasa tofu is made without water bleaching, fully retaining the sweetness of the soybeans; Ishiba tofu is a famous specialty of Jinji Island in Karatsu City, which is characterized by being relatively hard and with a light taste. It has a seawater flavor. The soybeans used in Ishiba Tofu are eight times that of ordinary tofu, so the nutritional value is particularly high; Tangjin Yanli Tofu: During the production process of tofu, it is not put into the shaping frame, but kept in the Yanli. Tofu, because it is not washed with water, can taste the original soybean flavor.

Hushi squid sashimi: Sashimi made from freshly caught squid. The fish is completely transparent, fresh and delicious. The remaining ingredients after making sashimi can also be used to make tempura.

Assorted noodle soup (chowder noodle soup): It is a famous dish in Saga. It is made of noodles, vegetables, pork, and seafood. It is nutritious and very cheap. It was invented by an overseas Chinese from Fujian who opened a restaurant. .

Urishino green tea: fragrant and sweet, it is very representative of Japanese tea and is even called the source of Japanese tea. The production process adopts the kettle frying process which is relatively rare in Japan.

Japanese sake: an alcoholic beverage made by fermenting rice. Whether you drink it heated or cooled, Japanese sake is always delicious. Moreover, Japanese sake is often used as a flavoring wine, which can remove the fishy smell of fish and adjust the aroma of food.

Saga Seaweed: The seaweed farming industry in the Ariake Sea is very developed, and the quantity and quality of seaweed can be said to be the best in Japan. The secret of high-quality seaweed is that the Ariake Sea has nutrient-rich beaches. The large amount of sediment from the river also brings rich nutrients. In addition, the flow of the tide also plays a positive role. It is the right mixture of seawater and fresh water. Together, a moderate salt concentration is miraculously achieved. In addition, the height difference between the rise and fall of the tide is as high as 6 meters, and the relatively large rise and fall of the sea level also helps the seaweed to be fully illuminated by the sun, thus forming the unique flavor of Saga seaweed.

Ojo Castle Yokan: The raw materials are mainly adzuki beans, sugar, starch and powdered tea, etc. It is a well-known brand in Japan and very popular.

Maruboro: It is a representative confectionery of Saga.

Truffle Manju: It is one of Karatsu’s representative pastries. The truffle buns are made into small and cute balls. The unique cake flavor and the sweetness of the bean paste make it especially popular among people who love desserts.

Huko squid: a specialty and famous dish of Huko Town, Karatsu City. The leftover part after being made into sashimi can also be cooked into delicious tempura, which can be said to be two dishes in one.

Bamboo crab: The large bamboo crab is more than 30 centimeters long. Female crabs are eaten in summer and male crabs are the most delicious in winter. There are also many ways to eat it. You can dip it in soy sauce with vinegar, or eat it with each restaurant's own unique condiments. Of course, it can also be made into miso soup, vegetable porridge, fried crab cakes, etc. If you want to maximize the deliciousness of the crab itself, then boiling it in salt water is the best way to enjoy the faint sweetness of the crab itself. Eating crabs is indispensable with wine, and Jialuo wine goes best with it.

Kanzaki noodles: not rotten after being cooked for a long time, tastes good, and is a well-known brand throughout Japan.

Cold noodles are eaten in the summer and hot soup noodles are eaten in the winter. It is loved by people all year round.

Carp cuisine: a famous specialty of the small town. The fish meat is firm and does not have the earthy smell that is typical of ordinary river fish. The taste is particularly refreshing and fresh.

Grilled conch: It is a famous specialty of Cape Hato. The conch baked by putting some soy sauce in the conch shell is particularly delicious.

Ariake Sea Cuisine: The tidal range between high and low tide in the Ariake Sea is as high as about 6 meters. The 6-kilometer-long beach formed at low tide is also one of the treasure troves of delicious seafood in Japan. It is said that the fish and shellfish there absorb nutrients from the river water during high tide, so they are particularly delicious and nutritious.