Abstract
Each area of Kumamoto Prefecture has wonderful foods that have been made with knowledge and ingenuity by trial and error by older generations in a variety of circumstances. However, currently these local dishes have been slowly disappearing from our lives. Furthermore, through its “Third Basic Plan for the Promotion of Dietary Education”, the Japanese Ministry of Health, Labor and Welfare has been promoting the protection and inheritance of traditional Japanese food culture, which has been registered as Intangible Cultural Heritage by UNESCO. It has thus become necessary to learn the characteristics, origins, and preparation methods of local foods, and then pass these local foods on to future generations. In part one of the author’s previously published work on the subject, it was explained how the development of such new dishes can be divided into four types: 1） existence of exceptional special agricultural products; 2） aftermath of plentiful harvests; 3） travel and interaction of people; and 4） part of events. This paper （part 2） reports on research conducted by the author on local dishes and their ingredients in Amakusa City （Usibuka and Sakitsu districts）, Yamato Town （Mamihara district）, Kikuchi City, and the Kuma region of Kumamoto Prefecture.
