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Unparalleled Tastiness of Amakusa Citrus in Amakusa
Amakusa citrus is cultivated in the region of the same name. The Amakusa citrus grown in Kamiamakusa is so perfectly refined it is as if it was selectively bred for this land.
Perfect Just from the Look of It!
Each Amakusa citrus fruit weighs approximately 200 grams. The flat and smooth skin shines in a soft reddish-orange color. It is beautiful. This Amakusa citrus immediately stands out in the marketplace. There is a reason for that. It is a masterpiece born from combining the warm climate of Kamiamakusa with the dedication of those who produce it.
Take a bite and you will be amazed at how soft and juicy the flesh is. Its skin is thin and its bitterness is minimal. This makes it exceptionally easy to eat. The melt-in-your-mouth texture is not something you will ever find in any other citrus fruit. This is the true worth of Amakusa citrus produced in Kamiamakusa. The fruit is in season from late December to early January. Please make sure to try the tastiness of this seasonal delicacy from Kamiamakusa.
| Shop or Facility Name | Michinoeki Kamiamakusa SUNPEARL |
|---|---|
| Address | 11582-24 Naka, Oyano-machi, Kamiamakusa-shi, Kumamoto |
| Tel | 0964-58-5600 |
| Closed | January 1 - 3 (and other irregular days off) |
| Website | http://www.sunpearl.jp/ |
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Products
“The Gold Rush of the Conger Eel World Is Here!!”
In Kamiamakusa's Oyano Town, blessed with an abundance of seafood, there is an ingredient that is attracting a considerable amount of attention. The name of this ingredient is "Golden Conger Eel". Why is the conger eel caught in the fishing grounds sandwiched between the Ariake Sea and the Yatsushiro Sea called this? The answer lies in its beauty.
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Kamiamakusa:
City of Flowers!
When you visit Kamiamakusa, you will find yourself in a colorful City of Flowers: fields of rape blossoms which are the first to announce the arrival of spring, Mt. Sengan and Iwasakura Hana Park where you can see cherry blossoms in full bloom, a wide variety of cut flowers you can appreciate throughout the year, and Kamiamakusa Flower Festival!
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My Name Is Yushima Daikon and I Am from Yushima
Did you know that difficult-to-find daikon radish is grown in Kamiamakusa? It is called "Yushima Daikon." Yushima Daikon is grown on Yushima located almost in the center of the Ariake Sea sandwiched between the Amakusa Islands and the Shimabara Peninsula. It is said that rebel forces held a meeting to determine their strategy on Yushima at the time of the Shimabara-Amakusa Rebellion. Therefore, you may have heard Yushima being called Dango (Meeting) Island.
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Letting Charming Sake Travel
The rice grown in Kamiamakusa crosses the sea, crosses the land, crosses the sea once again and is then turned into sake on Sado Island before returning home to Kamiamakusa. LIGHT PASS sake is made with a commitment to following that long journey.
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Eat Kuruma Shrimp Live While It Is Still Moving with the Highest Level of Freshness!
Kuruma shrimp is a branded shrimp which ranks alongside regular lobsters or spiny lobsters. Its greatest characteristic, besides its size, is its taste. The rich and tender taste has a tastiness with a different dimension of tastiness which you cannot experience at all with ordinary shrimp.
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Authentic
Chicken of the Sea
Amakusadaiou Bar Sun Hara-Ippai is a restaurant specializing in local specialties made from Amakusadaiou - the local traditional pedigree chicken breed of Kamiamakusa. This restaurant, which extols the virtues of being a local traditional pedigree chicken specialist in Kamiamakusa with its abundant marine product resources, will greatly exceed (NANAME-UE) your expectations as a restaurant that is truly worthy of being located in Kamiamakusa.
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Sea → Fish Preserve
→ Fish Preserve
→ Sashimi Selection
(← Now Here)
Kamiamakusa supports the kitchens of the citizens in Kumamoto Prefecture with fish. This means you can savor fresh seafood here. Auctions in Kamiamakusa are held with the fish kept alive in fish preserves.
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Amakusadaiou
- the Regional
Pedigree Chicken
Breed of
Kamiamakusa
The phrase "the regional pedigree chicken breed* of such and such a place" is overused, isn't it? Doesn't it make you unsure about which regional pedigree chicken breed is really tasty?