Saga Prefecture’s fisheries have thrived on the natural gifts from these two seas. However, each sea has its own unique characteristics that have shaped their respective fisheries and food cultures in different ways. The Tsushima Current flowing through the Genkai Sea, also regarded as one of the world’s richest fishing grounds, gave rise to a flourishing whaling industry in the area from the Edo period to the postwar period. There used to be a saying in the past that a single whale could bring to life fishing villages across seven beaches. Since whales were a valuable source of nutrition in those days, everything from its meat to its organs and fat was consumed without any waste. In addition to serving as a source of food, the baleen plates of baleen whales were also used to make fishing rods and balance springs, while whale oil was used to fuel lamps and make soap to support the lives of people. Now that whaling has been banned, Genkai Sea has become well known for the squid and red sea bream of Yobuko.

Saga Prefecture is blessed with a temperate climate, and rice cultivation has been practiced in the prefecture since ancient times. The best evidence of this is the Nabatake archaeological site, which is the relic of the oldest-known paddy field in Japan. In particular, the Saga Plain, which was formed by the reclamation of a vast tidal flat of the Ariake Sea, is packed with fertile and mineral-rich soil, making it one of the best rice production areas in Japan. Saga produces a variety of original rice brands, including the “Saga-biyori” rice, which is so delicious that it has been awarded the highest rank of “Special A” (based on the Rice Taste Rankings published by the Japan Grain Inspection Association) for 10 consecutive production years from 2010 through 2019.
The Saga Plain used to suffer from chronic water shortage, which led to the construction of artificial creeks for irrigation. These creeks have not only supported rice cultivation but also served as a habitat for various freshwater fish. For this reason, a culinary culture centered on freshwater fish such as the crucian carp and common carp has evolved locally, with a standout dish being the “funankogui” served in Hamamachi of Kashima. Crucian carp is wrapped in kelp and braised with daikon radish and burdock root to make this local dish, which is believed to have been invented to use crucian carp in the place of sea bream, a species that is more expensive and not commonly caught in the Ariake Sea.

Mt. Sefuri rises to an altitude of 1,055m above sea level and offers panoramic views of the coastline of the Genkai Sea. With Mt. Sefuri as its highest peak, the Sefuri Mountains also encompass other peaks such as Kizan, Kusenbuyama, Ishidaniyama, and Raizan from east to west. Famous for its gentle mountains with relatively flat terrain, the Sefuri Mountains have become a popular spot for mountain climbing and hiking. An iconic item is the “kaki no ren” (persimmon curtain), a feature of autumn that can be seen in this area for over 300 years. It is named after the way in which persimmons are dried by first being peeled by hand one by one before they are hung up to dry in rows that resemble curtains of persimmons. This process of drying persimmon takes around 30 to 40 days starting from late autumn, and the result is soft and chewy dried persimmon made possible by the dramatic temperature variation in the Sefuri Mountains.
Some farmers had used to make these “persimmon curtains” as a family business in the winter in the past, but there are fewer families making them privately these days. However, these “curtains” are sometimes hung up at train stations and roadside stations as part of events. Dried persimmon is also a common ingredient served during meals. One such dish is “hoshigaki namasu,” a side dish where dried persimmon is served with daikon radish in a vinegar dressing.

Saga Prefecture is so famous as a pottery production area that it has become virtually synonymous with pottery, with Arita ware, Imari ware, Karatsu ware, and Wajima ware among its most popular pottery styles. Especially famous is Arita ware crafted in the town of Arita, with production having begun in the early 17th century and its ancient kilns still in use today. Firing ceramics in a kiln is carried out by raising the temperature of the kiln to over 1,000℃ and adjusting the oxygen content in the kiln. Pottery takes around 30 to 50 hours to be fired, during which a traditional soup passed down from previous generations known as “yuki no tsuyu” is served as a late-night snack to the craftsmen taking turns to supervise the firing process. This dish is made by mixing coarsely grated daikon radish and mochi rice cakes into miso soup and is said to have been consumed by those tending the fire on cold nights. Another local dish that has been handed down in Arita is “godofu no gomashoyu-kake,” which is made by adding arrowroot and starch to soy milk and curdling it.

Barley cultivation was especially popular, and in times when staples such as rice or porridge were unavailable, “tsunkidago-jiru” was often served. This is a soup dish made by simmering dumplings made of wheat flour with a generous amount of seasonal vegetables, and its name varies depending on the shape of the dumplings and the specific region. In other parts of Kyushu, this dish used to be eaten to keep one warm on cold days and as a light meal when farmers take a break from their agricultural work.