The Genkai-nada Sea is known for high and rough seas. Adjusting to the unpredictable nature of the ria coast, longshore fishery is prevalent in the Higashimatsuura Peninsula. A wide variety of fish and shell fish are brought into port, including Japanese spiny lobster, flounder, turban shell, and so on.
Among them, Yobuko squid is one of the staple seafood items of Saga. Especially, the slices of a living Yobuko squid is something no other raw squid dish can duplicate – they are chewy and full of flavor. Salted and grilled or tempura fried tentacles also are a great way to serve them. On top of that, squid stuffed steamed dumpling is a must when you talk about Yobuko squid. It’s rather a rare combination of steamed dumpling and squid – it is soft, fluffy, and very popular as a souvenir.
Being nurtured in a warm climate with clean air and fertile grounds, Saga Beef is soft yet rich in flavor. The title of Saga Beef is only given to Japanese black cattle raised at the JA Group designate ranches within the Saga region following a set of strict inspections. Not only they are grown under a strict care of a meticulous environmental control but also, it’s the ocean breeze from the Genkai-nada Sea that softens the meat fibers of the cattle, or so it’s told.
There are several establishments within the city offering this top quality beef of Saga origin. Steak, shabu-shabu, yakiniku, or any way you’d like: savor the taste of this fat-marbling, fine-textured beef spreading through your mouth.
Dark-green Tsugani crab of the upstream Matashima River are beloved by those of Hamatama-Nanayama region as the “tale of autumn wind.” The delicious crab can be served in boiled salt water, with rice, and a variety of ways. Karatsu is blessed with pure streams and rivers with the likes of the Matsuura River running right through the heart of the city. The nature-made food resources as such provide the region with a plenty of seasonal and flavorful cuisine. Sweetfish, for instance, can only grow in a clean fresh water environment. Since they swim graciously, they are often called the “queens of fresh rivers.” They are in for the season during the summer time. Some restaurants offer a menu such as salted grilled sweetfish, tempura-fried, sweet-boiled sweetfish, and others.
Also widely known from the region are carps, also called "the kings of the freshwater fish" for their stately appearance. Along with the staple warm water-washed carp served with vinegared miso, roundly sliced and miso-boiled Koikoku carp dish should be perfect for warming up your body during the cold winter season.
