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.
Kamiamakusa was the first place in Japan where these kuruma shrimp were successfully farmed! Please experience this taste in their producing area where you can enjoy wonderful kuruma shrimp in a fresh state all year round!
You can eat a variety of kuruma shrimp dishes which make the most of their freshness in Kamiamakusa. If you eat it as magnificent tempura donburi (tempura served over rice) or fine grilled food, the thick texture and juicy flavor unique to kuruma shrimp will spread out in your mouth. You will become addicted to the resulting happiness.
We hope that you try eating live kuruma shrimp while it is still moving with the maximum level of freshness! Eating live squid while it is still moving is famous. However, you can strongly feel the firmness of the body and the unique sweetness because it is large kuruma shrimp. This is truly a way of eating shrimp which will greatly exceed (NANAME-UE) your expectations. Eating kuruma shrimp live while it is still moving is recommended by the locals in Kamiamakusa, so please try it in the city!
You can also send kuruma shrimp as a gift with its freshness preserved. Those who have eaten kuruma shrimp in Kamiamakusa often want to eat it again or want to let others know about its tastiness. Accordingly, we are striving to keep it fresh as a gift to meet such needs. Please contact the Kamiamakusa City Tourism Section if you are interested. Kuruma shrimp is also popular as a thank-you gift in the furusato-nozei (hometown tax) system.
| Shop or Facility Name | Kamiamakusa City Tourism Section / Agriculture, Forestry and Fisheries Brand Promotion Council for Kamiamakusa in Kumamoto Prefecture |
|---|---|
| Address | 1514 Kami, Oyano-machi, Kamiamakusa |
| Tel | 0964-26-5512 / 0964-26-5532 |
| Website | https://www.city.kamiamakusa.kumamoto.jp |
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.
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.
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!
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.
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.
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.
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.
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?