Miyazaki

Miyazaki is famous for its Karamen noodles. You can enjoy noodles made from buckwheat and wheat flour with a chewy konnyaku-like texture and a super spicy soup with garlic and chili peppers. “Karamen-ya Masumoto” is a popular restaurant.

（Earl grey）

It is Miyazaki’s specialty. I recommend eating it as spicy as you like, as you can often choose the level of spiciness and the type of noodles. Once you finish the noodles, pour the soup over some rice and enjoy the soup to the last!

（tomoko759）

I usually don’t like spicy food, but these noodles are delicious—the soup clings to the straight, medium-thin noodles. I prefer adding rice and egg to the soup at the end to make a porridge to finish off every last drop of soup.

（Aoi）

The “Masumoto” restaurant is my recommendation. Here, you can select the level of spiciness and the type of soup you want, which is excellent for people of all ages. I love the Tomato Karamen; the sourness of the tomatoes is refreshing, and adding cheese as a topping gives it a mild taste.

（Asami Mochihara）

That perfect balance of spiciness, garlic, chives, and eggs is addictive! I always select the spiciness level five!

（Mogumi）

I prefer the fluffy udon noodles with sweet and sour sauce. In Miyazaki, we have udon for breakfast at restaurants, for lunch, and as an after-drinking dish. We also have them at home with the fresh udon noodles sold at supermarkets. We all have the udon restaurants of our choice. My favorite is “Kamaage Udon Togakushi Hon Ten” near the Miyazaki City Hall, with their yuzu-scented sauce.

（AP-san）

I recommend the “Oda-Maki” restaurant. They serve thin udon noodles with soy sauce-based dipping sauce. The yuzu peel in the soup gives it a great flavor, making it an ideal dish for after drinking.

（Miya-san）

The Kamaage-Udon at “Shigenoi” is highly recommended. The soft noodles unique to Miyazaki and the Kyushu region’s sweet soy sauce-based dipping sauce are delicious.

（kiyo）

Although Miyazaki is famous for its Karamen noodles, Kamaage-Udon has been around since before that. It can be enjoyed as dinner or as an after-drinking dish. Kamaage-Udon is the specialty of Miyazaki.

（Nanawan）

We have Kamaage-Udon as an after-drinking dish in Miyazaki. The broth has the southern Kyushu’s typical sweet flavor, and it is enjoyed with green chili with yuzu citrus. People outside Miyazaki are surprised by the Kamaage-Udon served after the meal!

（Harua Mori）

I really like the Tomato Ramen at “Snooup,” a restaurant serving classical Tomato Ramen. It looks like pasta but tastes more like a salty chicken-based soup. Their homemade noodles have soy milk kneaded into them. The thin, curly noodles are boiled to a slight firmness, and the soup clings very well with it. I recommend adding Genoa sauce; it goes really well with the soup, the fluffy cooked eggs, and the deep-fried eggplant. After finishing the noodles, add rice to the soup and enjoy it as a risotto.

（Meijia）

You can savor it in various ways, such as adding some toppings and eating it as pasta or making it into a risotto by adding rice to the leftover soup. You will feel like you are eating something utterly different from Ramen.

（Earl grey）