Chicken Nanban, a fried chicken cutlet dipped in sweet vinaigrette, was invented in Nobeoka in the 1970s. There are multiple versions of Chicken Nanban in Nobeoka, and the most popular version includes tartar sauce. Considered the soul food of Nobeoka, Chicken Nanban is not only offered in restaurants and bars, but various other kinds of establishments, such as cafes and sushi restaurants, which have also developed their own original recipes.
Breast Fillet or Thigh Fillet ?
Residents of Nobeoka are divided into two groups: those who like the rich taste of thigh fillet, and those who prefer the leaner taste of breast fillet.
For Spicy Food Lovers
Nobeoka “Karamen” is a spicy noodle soup made with a secret base. To make Karamen, chopped hot peppers, garlic, chives, and ground meat are added to the broth before an egg is mixed in. One of the soup’s main characteristics is its slightly chewy “konyaku” noodles, which are made with both soba and wheat flour. There are increasing levels of spice to choose from.
There are many traditional ways to prepare Ayu, a kind of sweetfish. You can grill the fish with salt or miso, or cook it up with some rice. Grilled Ayu with miso is a local specialty!
Japanese Spiny Lobster
September to mid-April is lobster season and many spiny lobsters can be found in ports all around Nobeoka. Spiny lobsters caught in Nobeoka have a fresh and rich taste. The best way to prepare spiny lobsters is to grill them with salt or eat them raw as sashimi.
It is well known that Mackerel are difficult to farm because of their fragile nature. However, in Nobeoka’s Kitaura area, Himuka Honsaba are bred under controlled conditions and exported once they grow to over 400g.
To ensure that the fish’s stomach is empty when it is exported, they are not fed for at least 7 days prior. This results in a mellow tasting, odorless fish with a wonderful texture. It is popular to serve it as sashimi!
Nobeoka Iwagaki Oysters, which are in season from spring throughout summer, are also called “Summer Oysters.” It’s best to eat them after being grilled over a charcoal barbeque. Nobeoka Iwagaki Oysters are farmed on fishing grounds where the Kuroshio Current meets nutritious water from mountains, making them large, rich, and creamy! During the season, many people enjoy Iwagaki Oyster Festivals in the region.
“Nobeoka Ankake Yakisoba” is prepared by cooking the noodles in a frying pan after boiling and then served with a thick sauce. It is a very popular dish at local ramen shops and Chinese restaurants. The recipe goes back for more than 40 years.
“Min Min” is a hallmark restaurant.
People in Miyazaki love udon. A little softer noodle in sweet spicy sauce is the udon taste of Miyazaki. There are many udon shops in Nobeoka City.
The Hideji Beer brewery is located at the base of Mt. Mukabaki. They brew beers ranging from traditional styles enjoyed around the world to the truly original Hideji brew, all created with ingredients grown locally. This makes Hideji a true Japanese craft beer. Hideji Beer has won many national and international prizes for their great products.
This fish cake is prepared in a very simple manner. The fish, taken from Hyuga-nada Sea, is minced (bones and all), then seasoned with salt and sake and then deep fried.
Mehikari is a deep-sea fish with shiny eyes that live in the depths of the Hyuga-nada (pacific ocean). It is a simple white meat fish that is deep-fried; it's common to eat the entire fish, including the bones.
Nobeoka, a city situated in Miyazaki prefecture in Kyushu, is known as the “City of Rivers” where clear water flows. There are three breweries that make different kinds of liquor: Craft Beer (Miyazaki Hideji Beer), Sake (Sentokushuzo), and Shochu (SATO SHOCHU). “Nobeoka Mitsukura” is a union formed by all three of them, to improve craftsmanship and promote the region.
Sake (rice wine) is made from rice and water utilizing microbes such as yeast and koji-mold. Sentokushuzo is the only specialized sake brewery in Miyazaki Prefecture and has over 100 years of history. Making sake requires high level fermentation techniques. Sentokushuzo continues to brew delicious sake that is loved by both foreigners and locals alike.
Shochu is a popular liquour in Japan, which Miyazaki Prefecture is famous for producing. There are various ways to enjoy shochu. SATO SHOCHU is a distillery located on the banks of the Houri River. The distillery uses traditional techniques to produce shochu with natural ingredients, such as rice, barley, sweet potato, and chestnut.
Nobeoka Tourist Association
Hours: 9:00am - 5:00pm / Closed: Sat, Sun, and holidays
Address: Cocoretta NOBEOKA 2F,
2-125, Saiwai-machi, Nobeoka City
Nobeoka Souvenir Station
Hours: 8:30am - 5:30pm / Open year around
Address: JR Nobeoka Station
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