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Fukuoka Cuisine

Hakata ramen, motsunabe, mizutaki, and mentaiko are the most notable Fukuoka specialties that have become a standard part of Japanese cuisine.

Hakata or tonkotsu ramen has become a typical menu in ramen shops throughout Japan with its milky pork-bone broth and thin noodles. Motsunabe, a beef or pork offal hot pot dish, is also a specialty that has become popular beyond the Fukuoka area. Ingredients such as cabbage and garlic chives accompany the main motsu, or beef intestines, with a base soup of soy sauce, garlic and chili peppers or miso. pasta.

After the motsu and vegetables have been eaten, champon noodles are put into the pot completing the dish. Another style of hotpot from the Fukuoka area that became famous is mizutaki where chicken and sometimes beef or pork with vegetables is simply simmered in water with the main purpose of enjoying the flavors of the ingredients.

Vegetables put into the hotpot with the meat can include cabbage, scallions, mushrooms, shirataki noodles, and shungiku (edible chrysanthemum). Mentaiko, a marinated roe of pollock, also originated in Fukuoka and is now a common ingredient in Japanese cuisine. The most standard way to eat it is with rice and is a common onigiri, rice ball, filling. Mentaiko is now a common sauce base for Japanese-style.