Editing Kyushu (section)

=== Food ===
The main features of Kyushu cuisine are the use of fresh ingredients nurtured by the region’s geography, which is surrounded by the sea and blessed with rich nature, along with distinctive seasonings such as sweet soy sauce ([[Kyushu soy sauce]]) and barley miso, which differ from those used in [[Honshu]].

Each region has its own culinary characteristics: seafood-based dishes are prominent in the north, while meat dishes are more common in the south.<ref>{{Cite web |title=うちの郷土料理：農林水産省 |url=https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/index.html |access-date=2025-04-28 |website=www.maff.go.jp}}</ref>

* '''Fukuoka''' – [[Tonkotsu ramen|Hakata ramen (博多ラーメン)]], [[Chikuzenni|gameni (がめ煮,  筑前煮)]], [[Motsunabe|motsunabe (もつ鍋)]], [[Kashiwameshi|kashiwa-meshi (かしわ飯)]], [[okyu-to]] (おきゅうと)
* '''Saga''' – [[Tsunkī dago jiru|Tsunkī dago jiru (つんきーだご汁)]], [[Noppe jiru|noppe jiru (のっぺ汁)]], [[Funanko-gui|funanko-gui (ふなんこぐい)]], [[Noppe jiru|noppe jiru (のっぺ汁)]]
* '''Nagasaki''' – [[Champon|Nagasaki champon (長崎ちゃんぽん)]], [[Sara udon|sara udon (皿うどん)]], rokube (ろくべえ), [[Omura zushi|Omura-zushi (大村寿司)]]
* '''Oita''' – [[Dango jiru|dango jiru (だんご汁)]], [[ami-meshi]] (あみめし), [[Kirasumameshi|kirasu-meshi (きらすまめし)]], [[Toriten|toriten (とり天)]], hocho (鮑腸)
* '''Kumamoto''' – [[Nankan-age maki-zushi|Nankan-age maki-zushi (南関あげ巻き寿司)]], [[Takana zuke|takana zuke (高菜漬け)]], [[Karashi renkon|karashi renkon (からし蓮根)]], [[Dago jiru|dago jiru (だご汁)]]
* '''Miyazaki''' – [[Nimono|nishime]] (煮しめ), [[Chicken nanban|chicken nanban (鶏南蛮)]], na-dōfu (菜豆腐), [[Hiyajiru|hiyajiru (冷や汁)]], [[Hie-zushi|hie-zushi (稗ずーしー)]]
* '''Kagoshima''' – [[Keihan rice|keihan]] (鶏飯), [[Abura-zōmen|abura-zōmen (油ゾーメン)]], [[Satsuma-sumoji|satsuma-sumoji (さつますもじ)]], [[Buri-daikon|buri-daikon (ぶり大根)]], gane(がね)
* '''Okinawa''' – [[Chanpurū|goyā champurū (ゴーヤーチャンプルー)]], [[Okinawa soba|Okinawa soba (沖縄そば)]], [[Rafute|rafutē (ラフテー)]], [[Kufājiushi|kufājiushi (クファジューシー)]]