Roughly 400 years ago during Kato Kiyomasa's rein, the elaborate inlays were engraved onto gun barrels and sword protectors. The craft became more widespread under Lord Hosokawa's rule which gave birth to some great craftsmen.
After the Meiji Restoration, the number of crafted weapons decreased significantly being taken over by accessories and cigarette cases which are popular today.
Hosokawa's orders prompted Shodai-yaki ware. Its characteristic foggy glaze and the dynamic flow pattern has attracted many tea specialists.
Shodai-yaki has been regarded as exclusive tea ware for 400 years. When the feudal system ended with the Meiji Restoration (1868), the craft was almost lost. But with the cultural leaders' efforts, Shodai-yaki was rediscovered in the early Showa period (1926 - 1989).
Raw horse meat slices represent Kumamoto cuisine. Marbled meat would melt in your mouth like rich tuna. Chives, ginger, garlic, and onion slices complement the meat.
Tofu is sliced, skewered, and grilled with charcoal. Hot tofu is then dipped in a special sauce of bean paste and sesame seeds.
Brandy made from the tangerine exposed to the sun of South Japan is a relatively new Kumamoto specialty. The mild aroma and taste is popular among ladies as well.
Kumamoto citizens pride their seafood from the Sea of Ariake. The fresh fish and mussels not available in the inland areas can be enjoyed in the city at local cuisine restaurants.
