Kyushu — The Homeland of YAKiMON JAPAN and a Crossroads of Cultures

The tableware we bring to you is made in Kyushu — the southern island that we proudly call home.

Located in the southwestern part of Japan, Kyushu is the country’s third-largest island, with an area of approximately 36,800 square kilometers. It is here that YAKiMON JAPAN’s ceramics are carefully crafted.

Surrounded by the sea on all sides and blessed with volcanic soil and a mild climate, Kyushu has long been a land of natural abundance. Its unique geography has supported thriving fisheries, rich agriculture, and livestock farming. Fresh seafood, vibrant vegetables, and high-quality meats have shaped a deeply rooted food culture.

Kyushu has also been a gateway to the world. Through its proximity to the Korean Peninsula, the island developed early connections with China and later Europe. These cultural exchanges gave birth to distinctive local dishes such as Nagasaki Champon and Castella cake — foods that reflect both international influence and local creativity.

In this article, we would like to introduce the diverse and rich food culture of Kyushu — a culture shaped by geography, history, and global encounters.

Nagasaki Champon — Born from Kyushu’s Spirit of Cultural Fusion

Nagasaki Champon is more than just a regional noodle dish — it is a plate born from the gentle blending of cultures in Nagasaki.

Nagasaki Prefecture is the birthplace of Hasami ware, the ceramics we proudly carry at YAKiMON JAPAN. And when people think of Nagasaki’s most iconic local food, Nagasaki Champon is often the first dish that comes to mind.

Champon is made by simmering thick noodles together with generous portions of vegetables, pork, and seafood in a rich, cloudy broth based on pork bones and chicken stock. Because the noodles, ingredients, and soup are cooked together, the flavors meld into one deep, comforting taste. Packed with vegetables, meat, and seafood, it is both nourishing and satisfying — a beautifully balanced meal in a single bowl.

The origins of Nagasaki Champon are rooted in compassion.

During the Meiji era, many Chinese students lived in Nagasaki. Some struggled financially and could not afford proper meals. In 1899, Chen Ping Shun, a restaurateur from Fujian Province in China and the founder of the Chinese restaurant Shikairō in Nagasaki, created an affordable yet nutritious dish by cooking vegetables, meat, seafood, and noodles together. This dish became the beginning of Nagasaki Champon.

Over time, its hearty flavor and nutritional value made it popular with locals as well. Today, it is celebrated not only as a signature dish of Nagasaki but as a beloved comfort food enjoyed throughout Japan.

Different cultures coming together with care and consideration for one another — this spirit defines Nagasaki. And from that spirit, Champon was born. What began as a thoughtful meal for students has become a soul food cherished across the country.

Ureshino Tea — Guarded by Tradition, Defined by Aroma

Produced in Ureshino City, Saga Prefecture, Ureshino Tea is known for its smooth, mellow flavor — the result of traditional techniques preserved for more than 500 years.

Saga Prefecture is also the birthplace of Arita ware, the ceramics we proudly carry at YAKiMON JAPAN. In this same region, Ureshino Tea has been cultivated and refined for centuries. Grown primarily in Ureshino, this Japanese green tea is celebrated for its natural sweetness and gentle, rounded taste.

Tea production in Ureshino is believed to have begun in the 15th century, when tea-making methods were introduced from China. During the Edo period, Ureshino Tea was transported throughout Japan via Nagasaki Port, then a major gateway for international trade. Over time, it developed into one of Japan’s important tea-producing regions.

One of the defining characteristics of Ureshino Tea is its traditional kamairi (pan-firing) method — a technique originally brought from China. Unlike most Japanese green teas, which are steamed, kamairi tea leaves are roasted in an iron pan to halt oxidation and then carefully dried.

This method produces a tea with a gently toasted aroma, low bitterness, and a clean, mellow finish.

Today, Ureshino Tea is highly regarded for its exceptional quality and distinctive flavor. It has received prestigious honors, including the Minister of Agriculture, Forestry and Fisheries Award at the National Tea Competition. Appreciated across Japan and increasingly overseas, it represents both heritage and craftsmanship.

Grown under strict quality standards and nurtured by skilled producers, Ureshino Tea is a true pride of Kyushu. We hope you will take a quiet moment to enjoy its fragrance and smoothness in a handcrafted Arita ware cup — where the artistry of tea and ceramics come together.

Motsunabe — Fukuoka’s Soul Food Seasoned by History

“Motsunabe,” a signature dish of Fukuoka Prefecture, is a hearty local hot pot born from the fusion of Korean Peninsula food culture and Japanese culinary wisdom.

Fukuoka is also my hometown, and motsunabe has always been one of my favorite comfort foods. This beloved dish is made by simmering beef or pork offal (known as motsu) together with vegetables in a flavorful broth. Typical ingredients include beef small intestines, cabbage, garlic chives, tofu, and plenty of garlic, all gently cooked in a soy sauce– or miso-based soup.

The motsu becomes tender and pleasantly silky, while the vegetables absorb the rich broth, creating a surprisingly well-balanced and nourishing meal. One of the best parts comes at the end — adding champon noodles or rice to the remaining soup to enjoy every last drop of its concentrated umami.

Motsunabe is said to have originated in Fukuoka in the late 1940s, influenced by the food culture of the Korean Peninsula. At that time, many Korean residents lived in Fukuoka and introduced ingredients and cooking styles that were unfamiliar to most Japanese people, such as eating offal and using garlic and garlic chives generously.

These influences blended with the traditional Japanese hot pot style, eventually evolving into what we now know as motsunabe. Over time, the dish adapted to local tastes — incorporating soy sauce or miso-based broths and generous amounts of cabbage — and became one of Fukuoka’s most iconic specialties.

For me, having grown up in Fukuoka, motsunabe is deeply nostalgic and comforting. I truly hope you will have a chance to try it someday. The aroma of garlic stimulates the appetite, and finishing the meal with noodles soaking up the deeply savory broth is the true Fukuoka way.

Once you taste it, you may find yourself craving it again and again. Its bold yet harmonious flavor reflects the spirit of Kyushu itself — a region that has always embraced diverse cultures and transformed them into something uniquely its own.

Saga Beef — A Masterpiece Raised with Artisan Passion

Proudly produced in Saga Prefecture, Saga Beef is one of Japan’s most prestigious premium beef brands — born from rich natural surroundings and the meticulous dedication of its producers.

Saga Beef comes from carefully raised Japanese Black cattle in Saga Prefecture. It is celebrated for its exceptional tenderness, beautifully marbled texture, and refined flavor, making it one of Japan’s most distinguished wagyu varieties. The finely distributed marbling creates a delicate sweetness in the fat, deep umami richness, and a melt-in-your-mouth experience. It is especially recommended as steak or sukiyaki, where its quality can truly shine.

Cattle raised for Saga Beef are nurtured in Saga’s abundant natural environment. Producers carefully manage balanced feed and allow ample time for slow, attentive growth. Each animal is raised with patience and close care.

To be certified as Saga Beef, the meat must meet strict standards set by the Japan Meat Grading Association, achieving a Beef Marbling Standard (BMS) of Grade 4 or higher — a mark reserved only for top-quality Japanese Black wagyu.

Saga Beef has also received the highest honors at Japan’s National Wagyu Carcass Competition, one of the country’s most prestigious events evaluating beef quality. These awards recognize Saga Beef as among the very best in Japan.

The philosophy behind Saga Beef — caring for each animal with patience, dedication, and respect — deeply resonates with the spirit of craftsmanship we value at YAKiMON JAPAN. It is a taste that elevates special occasions and reflects the pride of Kyushu.

Castella — Across the Sea, Perfected in Japan

Nagasaki Castella is a confection that was first introduced from Portugal in the 16th century and later refined by Japanese artisans into something uniquely Japanese.

Made from simple ingredients — eggs, sugar, and flour — castella traces its origins to Western sweets brought to Nagasaki, once a key hub of Nanban (Southern Barbarian) trade.

In 1543, Portuguese merchants arrived in Japan, and Nagasaki became one of the country’s main gateways to Western culture. Along with new ideas and technologies, Western foods were introduced, including the sponge cake that would later become castella.

Over time, Japanese craftsmen adapted the recipe to suit local tastes. By adding mizuame (glucose syrup), they created a moist, delicate texture that distinguishes Japanese castella from its European predecessor. Through careful refinement and attention to detail, the cake evolved into a confection that reflects Japanese aesthetics — simple, balanced, and quietly elegant.

During the Edo period, castella was considered a luxury sweet and was often presented as a gift to feudal lords and wealthy families.

Today, Nagasaki Castella remains one of the region’s most beloved specialties. Enjoyed by both children and adults, it continues to represent the spirit of cultural exchange — a sweet that crossed the sea and was lovingly perfected in Japan.

Conclusion

We’ve shared stories about the unique food culture of Kyushu — the homeland of YAKiMON JAPAN. How did you enjoy the journey?

I was born and raised in Fukuoka, Kyushu. Castella was a familiar dessert throughout my childhood, and motsunabe and Nagasaki champon were dishes I often enjoyed at home or in local restaurants. They remain some of my favorite comfort foods to this day.

It brings me great joy to introduce the food culture that has always felt so natural and close to my heart.

Beyond Kyushu’s rich natural environment, what makes its culinary culture truly special is its openness. Many beloved dishes were originally influenced by overseas traditions, yet they were thoughtfully adapted and refined to suit Japanese tastes. Rather than simply copying foreign ideas, Kyushu embraced them and transformed them into something uniquely its own.

Hasami ware and Arita ware share a similar story. The craft began with potters who came from the Korean Peninsula, and over time Japanese artisans developed and refined the techniques into forms that reflected their own sensibilities.

In the same way, the tableware we offer at YAKiMON JAPAN carries this spirit — the Kyushu ability to welcome outside influences and weave them naturally into local culture. That openness and depth are part of what makes Kyushu so compelling.

There are many more unique and fascinating aspects of Kyushu’s culture beyond the foods introduced here. In our next blog, I look forward to sharing more of those stories with you.