Imari Jinja
The tutelary shrine of Imari, combining three shrines. Nakashima Jinja enshrines the deity of confectionery.
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From entries with clearly licensed photos.
The tutelary shrine of Imari, combining three shrines. Nakashima Jinja enshrines the deity of confectionery.
See detailsHideyoshi's base for the invasions of Korea. For a time its population was second only to Osaka.
See detailsIntroduced by city, ward, town and village within the prefecture.
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Read the answer →REGIONAL SPECIALTIES
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INSTAGRAM / 6
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THINGS TO DO / 6
Choose from what you can only do here.
NEED TO KNOW
BEST TIME TO TRAVEL
Seasonal flowers at Mifuneyama Rakuen and fresh greenery enliven the landscape.
See recommendations for this season →Explore the Ariake tidal flats and the dramatic seascape of Nanatsugama.
See recommendations for this season →The Saga International Balloon Fiesta fills the autumn sky with color.
See recommendations for this season →Relax in Takeo and Ureshino hot springs and savor seasonal Takezaki oysters.
See recommendations for this season →LOCAL FOOD / 12
What people have long eaten in this place. We collect the dishes themselves, not restaurants.
Crucian carp wrapped in kombu is arranged in a large pot together with daikon, burdock, lotus root and konjac, then simmered for a long time in strained miso broth with sugar and soy sauce. Even the bones turn soft, so the fish is eaten whole.
Area:Kashima, throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Pressed sushi made by packing vinegared rice into a wooden box, cutting it into squares, and placing on each piece grilled mudskipper glazed in sweet soy sauce, sweet-savory simmered shiitake mushrooms, burdock, carrot and shredded thin omelet.
Area:Shiroishi
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Tofu made by adding kudzu or other starch to soy milk instead of nigari and stirring it until it sets, served with a sauce of dashi, soy sauce and ground sesame. It has a chewy texture.
Area:Arita
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Squid that has been blanched and cut into strips is dressed, together with daikon, carrot and cucumber rubbed with salt, in a vinegared miso sauce of ground sesame, miso, sugar and vinegar.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Mudskippers caught on the tidal flats of the Ariake Sea are skewered and grilled plain over charcoal, then simmered in a broth of sugar, soy sauce and sake until the liquid has cooked away.
Area:Ariake Sea coastal area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Warasubo eel gobies from the Ariake Sea are cut into chunks and gutted, rubbed and washed with salt, then stir-fried, simmered in dashi, and finished with miso stirred in. Green onion or garlic chives are scattered over the soup.
Area:Ariake Sea coastal area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Sole, called kuchizoko in Saga, simmered in a broth of soy sauce, sake, mirin and sugar brought to a boil. Burdock and leafy greens are added and simmered until they take on the flavor.
Area:Ariake Sea coast
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Chicken, burdock, carrot, taro, konjac and lotus root are cut into small, evenly sized pieces and simmered in dashi, lightly seasoned with salt and light soy sauce, and thickened with potato starch.
Area:Karatsu, Hamatama
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Bite-sized pieces of chicken are stir-fried in oil, then lotus root, burdock, taro, konjac, carrot and dried shiitake mushrooms are added, and everything is simmered until the flavor soaks in, using the shiitake soaking liquid with soy sauce, sugar, sake and mirin.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
A simple sweet made by kneading wheat flour with boiling water, tearing the dough into pieces, boiling them, draining them and coating them with brown sugar. It is sometimes made with rice flour and eaten with sugar and soy sauce.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
Dried noodles such as Kanzaki somen are boiled in plenty of water, then chilled in ice water to firm them and rinse away the sliminess, and eaten with a broth of dashi, soy sauce and mirin, served with ginger, myoga and green shiso.
Area:Kanzaki
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
A large saw-edged perch stuffed with daikon is placed in a big pot and cooked whole over a full day, with a broth of soy sauce, sake, sugar and mirin ladled over it. It is the dish served at the Karatsu Kunchi festival.
Area:Karatsu
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)
MICHI-NO-EKI / 11
Rest facilities registered by Japan's national government. Each has parking and toilets open 24 hours, and by definition includes a facility that sells local products. This is where the making and the food of this prefecture can actually be bought.
LOCAL ACCOUNTS / 2
Japanese-language accounts that post about this area.
These are third-party accounts. They are not affiliated with Value Village and this is not an endorsement.
CITIES & TOWNS / 12
Sorted by number of entries. Start from the name of a town.
INTERESTS / 14
Only the interests found in this prefecture.
Yutoku Inari Jinja / Tozan Jinja
To the listHokuzan Dam / Kiyomizu Falls
To the listUreshino Onsen / Takeo Romon
To the listArita / Saga Balloon Museum
To the listYoshinogari / Okawachiyama
To the listMifuneyama Rakuen / Nagoyajo
To the listYoshinogari / Kyushu Ceramic Museum
To the listSaga Prefectural Art Museum and Museum / Arita Porcelain
To the listNanatsugama / Niji no Matsubara
To the listTogami Electric Manufacturing Head Office Factory / Muraoka Sohonpo Yokan Museum
To the listSaga Castle History Museum / Saga Shrine
To the listKaratsu Kunchi / Balloon Fiesta
To the listMiyajima Shoyu Myoken Factory / Muraoka Sohonpo Ogi Factory
To the listTodoroki Falls and Todoroki Falls Park / Experience: Shakyō and Takigyō at the Tendai Sect Old Temple Hōjiin
To the listHIGHLIGHTS
From entries with clearly licensed photos.
A vermilion main hall thrust out from the slope on a kakezukuri frame. It is often counted with Fushimi and Toyokawa among the three great Inari shrines of Japan.
UNESCO Intangible Cultural Heritage. Fourteen lacquer-finished floats move through the town.
A garden backed by Mount Mifune. Known for azaleas and autumn colour.
A moated settlement of the Yayoi period. Among the largest in Japan, with traces of ritual.
One of the largest Yayoi moated settlements in Japan. The watchtowers have been reconstructed.
SMILE NEWS / 136
Stories that lift your spirits a little, collected with their sources.
The S-1 Awards 2026, which honor souvenirs recommended by Saga businesses based on a public vote, selected 30 items. In its third year, a record 238 products were entered and 10,053 people voted.
source: Saga ShimbunIn Chile's Patagonia National Park, a women-led ranger team returned 13 Darwin's rheas to the wild in April 2026. Working with the Rewilding Chile Foundation, they care for the birds around the clock; surveys once estimated only about 11 to 15 remained.
source: MongabayA new dinosaur species, Musango matusadonaensis, has been described from rocks about 210 million years old in Matusadona National Park on the shore of Lake Kariba, Zimbabwe. The bipedal, not-yet-adult animal was about 4.5 metres long, and the find suggests Zimbabwe's dinosaur fauna differed from South Africa's.
source: Phys.org (The Conversation)Hashtags often used for this area. Each opens the tag page on Instagram.
SEASONS & EVENTS
2026-10-30 ~ 2026-11-03
2026-11-02 ~ 2026-11-04
2026-11-19 ~ 2026-11-23
Saga
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