散策 Sansaku

Food of Fukuoka

34 dishes

Abuttekamo (Salt-grilled Chromis)📍 Fukuoka"Abuttekamo" is salt-roasted damselfish mainly eaten in the coastal areas of Fukuoka City. It is characterized by the aroma of the skin and scales and the slight bitterness of the liver. The damselfish is a small fish with a body length of about 10 cm and is found widely in the Sea of Japan. There are few regions that actively eat it because it has many small bones and a thin body. In some regions, it was called “kajikiri” because it was so prolific that it interfered with the movement of ships when it was in season and was not welcomed very much. The Genkai Sea, which is close to Hakata Bay, has long been a good fishing ground where the Kuroshio Current, which is rich in nutrients, joins. Around the end of the Meiji era, a large amount of damselfish sometimes flowed in there. Damselfish were scooped up in order to secure the course of the ship, but they were difficult to dispose of, so they were sprinkled with salt and roasted later on, at which time it was discovered that they were fatty and delicious, and since then, they have been roasted and eaten. It is said that this came to be recognized as a specialty of Hakata after entering the Showa era when it began to be served at restaurants. It is said that the name of the dish is derived from the Japanese phrase for “let's roast and bite into it” or the opinion that it has the umami of duck when roasted.
Achara-zuke Pickles📍 FukuokaAchara-zuke is a vinegared dish of chopped seasonal vegetables with red chili pepper. The refreshing sweetness and sourness are accented by the spiciness of the red chili pepper. Since the days when there were no refrigerators, achara-zuke has been valued as a long-lasting summer dish. The word “achara-zuke” is written “阿茶羅漬け" in Chinese characters and is said to be derived from the Portuguese word “achar,” which means pickled vegetables or fruits. Other Asian countries besides Japan also have words for pickles with similar pronunciations, such as “charre” and “ochore.” However, there are various theories as to the origin of the word, as it is said to mean “over there,” which implies foreign countries, and to refer to “Nanban-style pickles.” Hakata Bay has long flourished as a trading hub. It is said that achara-zuke were introduced to Japan through the Nanban trade, a period in history covering the Azuchi-Momoyama period to the early Edo period (1603-1868). It is also believed that red chili pepper, an essential ingredient for achara-zuke pickles, was introduced to Japan during the same period.
Amagi-no-Kawatake📍 FukuokaKawatake (river mushroom) is a precious natural freshwater laver that can only be harvested from the Kogane River in Asakura City, Fukuoka Prefecture. It has long been treated as a luxury delicacy, and in the Edo period (1603-1867), it was a valuable item offered to the shogun. Its Japanese name is suizenzinori, and it has been eaten as a valuable natural food containing high quality carbohydrates, proteins, and minerals. However, over time, the deterioration of the river's water quality and the decrease in water volume have reduced the harvest, and kawatake are now listed as an endangered species. The Kogane River is a small river, about 2 km long, and the water is about knee-deep. It plays a valuable role as a playground for local children and a place to learn about the environment. Protecting Kawatake means protecting the nature of the Kogane River, and the local government, prefectural government, and local residents are engaged in river conservation activities.
Beta-mochi (Wheat cake with Kinako)📍 FukuokaIn Fukuoka Prefecture, where wheat production is large, many farmers have been growing wheat in addition to rice. Wheat is powdered in each household and made into Dango, which is eaten as a snack during farm work or as a hospitality for guests, and is always made during "Sanabori". The word "Sanabori" is said to be derived from "Sanobori," or "ascending to the heavens," as the god of rice fields rises to the heavens after watching the planting of rice. It has been passed down to the present day as an important event for farmers to thank the god of rice fields for the safe completion of rice planting, to thank those who participated in rice planting, and to wish for a bountiful autumn harvest with a banquet and feast. The word "Beta-mochi" comes from "Beta," a fish caught in the Buzen Sea. In the area around Buzen City, the tongue sole is familiarly called "Beta" and is a common fish eaten locally. The name "Beta-mochi" is said to have come to be associated with the word "Beta" of the tongue sole in this region, as "Beta-mochi" is made into a flat shape like a "Beta" fish.
Chikuzenni📍 FukuokaChikuzenni is a dish that originated from northern Kyushu, Japan, made of braised chicken and vegetables. It is often eaten when bringing in the new year in Japan.
Ebizakko (Simmered Shrimp)📍 FukuokaThe Buzen Sea brings us abundant blessings. Located in the Suonada Sea, which stretches from the eastern coast of Fukuoka Prefecture to the northern coast of Oita Prefecture, it is an inland sea area with a muddy or sandy sea bottom and large tidal ebb and flow, with vast mud flats in the coastal area. Small bottom trawl nets and small fixed nets are the main fishing methods, and many fish such as flatfish and crustaceans such as shrimps and gourami are landed. Small, soft-shelled shrimps, similar to shibaebi, are often landed in the Buzen Sea. The shrimp used for shrimp zakko is not a specific type, but rather several small shrimp, including red shrimp, monkey shrimp, and tiger shrimp. It is also called simply zakko by the locals, a general term for a variety of small shrimps caught in fisheries. It is a fisherman's delicacy, made from the small shrimp that can be caught in abundance and cooked quickly and freshly.
Etsuno-nanbanzuke (Etsu fish dish)📍 FukuokaEtsu fish, also known as "phantom fish," is found only in Japan in the area around the mouth of the Chikugo River, which flows into the Ariake Sea. A member of the Japanese anchovy family, it grows to about 30 cm in about three years. Juveniles stay in the river until they are around 5 cm in length, after which they migrate to saltwater areas. From May to July, adult fish migrate up the Chikugo River and other rivers to spawn. Only during this short period is the season open for fishing. The fishing method is drift-net fishing, and since the fish are sensitive to weather and water temperature, fishermen rush out on warm days with a southerly wind. The fish that are caught in the nets bounce and die with their silver scales shaking. Beautiful things have short lives, indeed. This is the reason why it is called a "phantom fish" . The "Etsu Hunting Boat," held during the Etsu fish fishing season, is a popular summer event in Okawa City, offering a close-up view of Etsu fish fishing and enjoying freshly caught Etsu fish cuisine on a houseboat.
Funayaki📍 Fukuoka“Funayaki” is an afternoon snack made from flour which has been passed down in the Chikugo region since ancient times. Water and flour are mixed together and made into thin, circular discs which are then cooked. It is often stuffed with a variety of ingredients that change depending on the region and the household, from piling in brown sugar to make an afternoon snack to sandwiching pickled mustard greens to make a light meal. Wheat is widely cultivated in the Kyushu region, especially in the wide and flat water basin of the Chikugo River found in the north; Fukuoka Prefecture and Saga Prefecture make up about 80% of all Kyushu's cultivated land. Thanks to this, wheat production flourished and “funayaki” is cheap to make, which is why it has been so widely consumed across the Chikugo region. It is said that the “funa” in funayaki comes from the Japanese word “fune,” which means ship, and this is because the discs were originally cooked in large pans with curved bottoms, so that when you folded the funayaki in half, it looked like a ship. Of course, this is just one of many theories on the name's origin.
Game no ha Manjyu📍 Fukuoka"Kashiwa Mochi" is a traditional Japanese snack made during the Boys' Day celebration and is especially popular among children. Although it is typically eaten on Boys' Day, the leaves of the Japanese emperor oak tree required to make it aren't found in Fukuoka Prefecture. As a result, an alternative snack has been created using leaves from the smilax glabra plant, known as sankira. In northern Fukuoka Prefecture, the local word for “turtle” or “soft-shelled turtle” is “game”, and the leaves of the sankira plant resemble the shell of the turtle. This is why the snack is also called “game-no-ha” (turtle leaf) or “sankira manju”. Interestingly, the name “sultry rose” is also used to describe the plant, due to its thorny vines, round leaves, and roots, which monkeys even enjoy.
Gameni📍 Fukuoka"Game-ni" is a typical local dish of Fukuoka Prefecture, and its name comes from the Hakata dialect word "gamekurikomu" (meaning "to gather together"). It is also said that the name "game-ni" originated during the Japanese invasion of Korea by Hideyoshi Toyotomi during the Japanese invasion of Korea in 1592, when soldiers who went to Korea ate game-ni by stewing suppon (a type of soft-shelled turtle) and other ingredients they had on hand. Nowadays, chicken is generally used instead of suppon, and game-ni is also a New Year's dish and a vegetarian dish, and has become an indispensable local delicacy. According to a national survey, Fukuoka City's high consumption of chicken and burdocks is said to be due to the fact that they are used in "game-ni. Game-ni" is also called "Chikuzen-ni" in Japan, but while boneless chicken is also used in Chikuzen-ni, boned chicken is sometimes used in Game-ni.
Hakata Sesame Mackerel📍 FukuokaFukuoka's Hakata area has a history of serving fresh seafood. Due to its delicate nature, mackerel was not commonly eaten raw nationwide, but in Hakata, it has been enjoyed as sashimi for a long time. One well-known local dish featuring raw mackerel is "Hakata Sesame Mackerel." It consists of thinly sliced mackerel sashimi, mixed with soy sauce, toasted sesame seeds, and mirin (a sweet rice wine). Grated ginger, wasabi, and shredded seaweed might be added as condiments. This dish can be consumed as-is or served over rice with hot water, similar to ochazuke. It's believed that these preparations became popular in the late Edo period to the early Meiji period, coinciding with the availability of soy sauce.
Hakata ramen📍 FukuokaHakata Ramen is a pork bone (tonkotsu) based ramen served primarily in Fukuoka City, Fukuoka Prefecture. It is mainly offered in ramen specialty shops, Chinese restaurants, and street stalls in the Fukuoka region.
Hakata zoni📍 FukuokaKatsuona, an essential ingredient in Hakata Zoni, is a vegetable that has been used in Hakata since ancient times and is a kind of the takana vegetable.It is said to have gotten its name from the flavor of dried bonito flakes in its stems. It is dark green in color, and its thick-walled leaves are shriveled. Yellowtail is a fish that changes its name according to its size, from yazu to inada, hamachi, and finally yellowtail, and is used in dishes for festive occasions. One of them is that in Hakata, there was a custom to bring one large yellowtail to the bride's hometown at the end of the year, saying "Yome-san bururi ga good" (the bride's bururi is good). It is said that this led to its use as an ingredient in New Year's osechi (New Year's dishes) and zoni. And "Hakata Zoni" is a unique way of cooking, in which the ingredients are prepared one by one on bamboo skewers, just like oden. In fact, the history of Fukuoka is deeply related to the background of the creation of this cooking style. Fukuoka has long been known as a town of Hakata merchants, and the existence of "Goryon-san" supported these merchants. Goryon-san is derived from the honorific title "Goryonin" for the wife of a nobleman, and the ladies of Hakata merchants are called "Goryon-san. Merchant families, busy with many visitors and business, could not afford to take the time to prepare zoni. So they came up with the idea of skewering the ingredients one by one in advance. Then all that is left to do is to remove the ingredients from the skewers, place them in bowls, and pour the dashi broth over them. This is an idea from the busy Goryon-san.
Imo-Manjuu📍 FukuokaOkuyame in Fukuoka Prefecture is located upstream of the Yabe River, which flows from Hyuugami to Ariake. The Yugake district was established along the Yabe River and is located in the mountains on the border with Kumamoto Prefecture. The area was rich in wheat and potatoes, so they devised ways to feed their families. One of the dishes is "Imo-Manjuu". In the evening, I would eat it as a bridge until dinner was ready, or in place of rice when I didn't have enough food. It was an indispensable dish in winter because it could be made in large quantities, it was filling, and it warmed the body. On cold days, they are grilled on a glutinous rice cake grill and eaten hot. Also, satoimo(=Japanese taro) and potatoes are put inside the manju and eaten.
Kamasu-sushi (barracuda-sushi)📍 FukuokaThe Kora Taisha Festival (Korasan-Kunchi) held at the Kora Taisha Shrine, the number one shrine in Chikugo Province, is a festival that combines the celebration of Chou-you Festival and the autumn harvest festival. Chou-you is 9th of September in the old calendar and is considered to be a lucky day and is also known as "Kikuno-sekku". Korasan-Kunchi is a historic festival that has been worshipped by the lord of the Kurume domain since the Edo period (1603-1868). It is the most enjoyable autumn event for the people of the Chikushi Plain and attracts many visitors. It is said that both sides of the shrine approach were crowded with stalls selling "Kamasu-sushi" and Sekihan with chestnuts. Kitano Tenmangu Shrine, which enshrines Sugawara no Michizane, also holds an autumn festival (Kitano-Kunchi). The festival is linked to the autumn harvest, and villagers fill up new Kamasu bag with new rice and dedicate them to the shrine in thanksgiving. Kamasu-bag is a bag made of straw woven into two folds and tied with a rope. Just at this time of year, Kamasu-fish are in season and fatty and tasty. Because of the similarity between the words Kamasu-bag which is used in offerings to shrines, and Kamasu-fish, it has been passed down from generation to generation as a religious practice among farmers, who began making "Kamasu-sushi" during the fall festival.
Kashiwa-meshi📍 FukuokaIn the Kyushu region, chicken is called "kashiwa," and "kashiwa-meshi" is a local food that combines chicken and boiled-down ingredients to cooked rice. It is a local home cooking staple made throughout homes and restaurants in Fukuoka Prefecture since long ago, and is also eaten during special occasions such as festivals and sporting events. "Kashiwa-meshi," which has also been long beloved as station bentos, has now been picked up by the media and has become a famous product of Fukuoka. The chicken used for "kashiwa-meshi" is commonly "Hakata jidori," Fukuoka Prefecture's free-range, local-pedigree chicken, whose musculature makes for an excellent sensation when bitten into, and is also remarkable for the deepening of flavor every time you chew it. Additionally, the chicken breast of "Hakata jidori" contains anserine and carnosine, which function to inhibit decline in cognitive function, and is recognized as a Food with Functional Claims by the Consumer Affairs Agency.
Kurume Yakitori📍 FukuokaKurume Yakitori is a skewered local dish from Kurume City, Fukuoka Prefecture. While a type of yakitori, it is not limited to chicken; in Kurume City, anything grilled on a skewer is referred to as 'Kurume Yakitori'.
Kutsuzoko-no-nitsuke (Simmered Sole)📍 FukuokaThe Ariake Sea is surrounded by four prefectures in Kyushu. The sea bottom is muddy and shallow, with an average depth of about 20 m. It is home to the largest tidal flat in Japan, and is a bountiful sea inhabited by endemic species. Among the many species of fish that can be landed here is the sole. In the Ariake area, sole is called kutsuzoko. The sole has a unique appearance, with a flat, long, slender body that looks like a kutsuzoko (sole) hence the name. Locals call the black-skinned kuroshita and the reddish one akashita. The kuroshita has tighter flesh and is more expensive.
Mitori Manju📍 FukuokaIt is a regional confectionery that has been traditionally made at home. Fukuoka Prefecture is known for its vigorous wheat production, boasting a high volume production area. Over the years, different varieties of wheat suitable for the local climates have been cultivated, and wheat flour has been used as a familiar ingredient. "Mitori Manju" is characterized by the distinctive aroma and subtle bitterness of baking soda. Adding baking soda causes the dough to expand when steamed, resulting in a beautifully round manju. Because the component of baking soda is sodium bicarbonate, it is also called "Carbonated Manju" or "Soda Manju." The filling contains "Mitori Mame (summer azuki beans)" harvested during the summer. The name "Mitori" is said to originate from the practice of eating only the easy-to-eat seeds from the bean pods.
Nigui📍 FukuokaIt is said that the dish began with Buddhist cuisine which does not use chicken, and is made without exception for Buddhist memorial services, and frequently made for celebrations such as weddings as well. An odd number of ingredients are selected from taro, konjac, carrots, shiitake, fried tofu skin, wheat gluten, and lotus root, and each are cut into 3-4 cubes. Soy sauce and salt are added with a subtle amount of sugar, and then boiled in dashi broth for the taste of a clear soup with many ingredients. With "nigui," ingredients are chopped into bite-sized pieces, a little more finely than typical stews, and cooked with plenty of broth. Its taste is one that brings relief to your heart. The first time it is made as a soup, and once time has passed and the juice has evaporated to become a stew, that is counted as the second time; the name "nigui" comes from the fact that it is eaten twice ("nido gui"). It is also called "dabu" in the Chikuho region, where kudzu starch or potato starch are added at the end to give it thickness.
Nousaba📍 FukuokaThe term "Nousaba" refers to a regional dish where dried Hoshizame (a small type of shark found in various parts of Japan, characterized by star-like white spots on its back) is soaked in a seasoning liquid and eaten. Hoshizame is known for its relatively mild flavor among sharks. In Fukuoka Prefecture, it is called "Nousaba." The name's origin has various theories, but the most plausible one suggests that it comes from "a shark caught in haenawa fishing." "Nou" is a common name for the hook used in haenawa fishing, and "saba" is said to be a distorted form of "sami," which is considered the origin of the word "shark." The area where "nousaba" is made, the Kanezaki region, is known as one of the leading domestic landing ports for natural blowfish. When blowfish are landed, Hoshizame are often caught in the nets and thus has become a part of the cuisine. In the past, when it was difficult to obtain Kazunoko (herring roe) for New Year's Osechi dishes, people used Hoshizame soaked in a seasoning liquid as a substitute. Hence, it is also affectionately known by alternative names such as "Kanezaki Kazunoko" or "Genkai Kazunoko".
Nukamisodaki📍 FukuokaIn the old days, nukazuke was a preserved food of the Ogasawara clan, and it was handed down to an old family in Kokura, where it spread among the common people. In the old houses of Kokura, nukazuke pickles are made in lacquer or vermilion-lacquered tubs with the family name on them, and have been handed down from generation to generation, and are shared with daughters who marry into the family. Not a few families are proud of their "hundred-year old" pickles. In summer, housewives were required to mix the vegetables from the bottom of the vat in the morning, afternoon, and evening, and even once in winter. When simmering sardines, mackerel, and other bluefish, a handful of this well-seasoned part of the bed of rice bran is used to remove the fishy smell. Another name for this dish is "osasajinni," which is said to be the name for the nuka-miso that was used by the ladies of the palace at Kokura Castle in the old days. Because of its high nutritional value and preservation, it was also used during wars, and was named "jindani" by Lord Ogasawara, the feudal lord of the Ogura domain at that time. Since the mid-Edo period, sugar and sake have been added to the dish, leading to today's "nuka-miso takikaki" food culture. It is generally known as "nuka-miso-taki" or "nuka-miso-ni" (stewed in nuka miso).
Okyuto📍 FukuokaOkyuto is a local delicacy unique to Fukuoka Prefecture, which faces the sea. It is also called "oki-udo," and was once an indispensable part of breakfast, so much so that until before the Asian-Pacific War, there were "oki-udo vendors" who sold oki-udo every morning. There is a theory that it was called "okyuto" or "savior" because many people were saved from starvation by using okyuto as food during times of famine, or that it was named "oki-jin" or "oki-dukkatsu" because fishermen accidentally created it from seaweed. There are various theories.
Pumpkin dangojiru📍 FukuokaThe Mikekado area of Buzen City in the northeastern part of the prefecture is a production area for the large Japanese Mikekado pumpkins, which weigh nearly 4kg each and are used to make “pumpkin dangojiru”. The Mikekado pumpkin is said to be the oldest pumpkin in Japan, introduced from Portugal about 450 years ago. It has a history of being presented to Emperor Showa in 1928 and was designated as a natural monument of Buzen City in July 2018. The dangojiru, made by adding kneaded wheat flour to Mikekado pumpkin that has been simmered until viscous, brings out the sweetness of the pumpkin. It was especially useful before and after the war, when food was scarce, and it is said to be a nostalgic taste that kept people alive to those who know of those times. However, from 1965, the popularity of Western pumpkins pushed the number of producers of Mikekado pumpkins down.
Senbuki-Mage📍 Fukuoka"Wakegi" is called "Senbuki" in Fukuoka. It is a variant of the leek, softer and sweeter than the green onion. Although similar in appearance to the leek, the Wakegi is split in two at the root. It becomes delicious in February and March. The dish is named "Senbuki-Mage" because this "Senbuki" is quickly boiled, bent, and served. "Su-Miso-Ae (Vinegared miso paste)" is a typical dish, and it is always prepared for the Doll's Festival. Boil the senbuki, bend it several times from the root end and tie it. Boil the "Tanishi", remove the meat, place the cleaned and washed "Tanishi" and "Senbuki" together on a plate, and serve with "Su-Miso (Vinegared miso)". The day when the weather suddenly turns cold around the time of the Doll's Festival is called "Tanishi-Kan". This is because "Tanishi" are often available these days, but if there are no "Tanishi", "Modama (Boiled shark tails cut into round slices)" or "Obaike (White fat under the whale's skin)" are sometimes dipped in hot water and served with the dish. The vivid green and white of the "Senbuki" makes this a very spring-like dish.
Setaka no Takana Zuke(Pickled takana)📍 Fukuoka"Takana (=giant red mustard)" is a type of leaf mustard, and its leaves and stems have a tangy and pungent taste. "Pickled takana" was introduced to the market during the Meiji Period. Takana were produced by mixing a mustard green from Sichuan, China with a local variety. This new vegetable was named the “Miike Takana”. Miike "Takana" have crispy leaves and its scent and spiciness are well-balanced. This vegetable was first grown in the Chikugo district, particularly in the town of Setakamachi in Miyama city. This region has a mild climate, plenty of water, and fertile soil, making it suitable for growing "Miike Takana". This vegetable is still grown in the region today. The name "takana" means tall leaf in Japanese because this vegetable grows to be at least one meter in height. "Takana" is rich in vitamins, carotene, iron, and calcium. “Setaka no Takana Zuke” is nutritious and can be preserved for a long time and is a popular food enjoyed by the people of Japan. It is one of the most popular pickles available in the country. Older pickles tend to have more lactic acid bacteria in them, and their taste become richer and more delicious as time passes."Takana" is one of the "three most popular pickles in Japan" and is a representative of leafy greens suitable for pickling.
Su-Mochi📍 Fukuoka"Su-Mochi" is a local dish made by putting grated daikon radish, squeezed juice of daidai, soy sauce, and sugar in a bowl, cutting the last rice cake of the New Year into bite-size pieces by hand without adding "Katakuriko (=Potato starch)", and mixing them with freshly pounded rice cakes. In the Buzen area of eastern Fukuoka Prefecture, many rice cakes were pounded before New Year's, and the last rice cake was used to make "Su-Mochi" which was then eaten together. In some areas, it is also called "Oroshi-Mochi". Winter daikon radish, which is in season, has a pungent taste and contains the starch-dissolving enzyme diastase. Adding Daidai to the dish also adds citric acid, making it a refreshing, tasty, and easy-to-digest dish. "Su-Mochi" is a healthy local dish that has been passed down from generation to generation.
Tohei Nabe (Eel Hot Pot)📍 FukuokaThe term 'Tohei' refers to a fish resembling a large eel that inhabits the coastal waters of central to southern Honshu, officially known as the 'Conger Eel' in the eel family. It is larger compared to other types of eels, with some reaching lengths of about 2 meters. Due to the difficulty of preparing the fish (as it has many small bones,) Tohei was initially discarded as it was not economically viable. The practice of making Tohei into a hot pot dish by fishermen began as a way to utilize this discarded catch. Tohei is known for gaining richness in flavor during the fall and winter, gradually leading to the popularity of Tohei dishes. It has become a dish enjoyed not only in fishing communities but also in inns and households. Although it is cherished as a special dish for festive occasions and gatherings with family and friends, the limited catch and the challenging preparation process have made 'Tohei Nabe' a traditional dish passed down exclusively in Oshima, Munakata City.
Toriniku no Sukiyaki📍 FukuokaThe people of Fukuoka began to eat chicken meat when Fukuoka prefecture experienced a famine, namely the Kyoho famine, during the Edo period and the Fukuoka Domain faced a financial crisis. The Fukuoka Domain created what was referred to as the “Chicken and Egg System” and recommended the local people to raise chickens and sell their eggs to other parts of the country to make money. This is how chicken meat became a popular food in the region. When large parties were held, several whole chickens were killed at home and served as part of the sukiyaki. The chopped-up chickens (including the internal organs) were placed on a large Arita porcelain platter. On another platter, ingredients such as napa cabbage, green onions, turnips, tofu, konjac and garland chrysanthemums were placed. The feasts were held in tatami rooms, and an iron pot was placed on top of a “shichirin” (=clay charcoal stove) so that the sukiyaki could be made and served to the guests.
Wakadori no mizutaki📍 FukuokaMizutaki" is one of the representative local dishes of Fukuoka Prefecture. It is a one-pot dish in which the chicken is simmered with its bones in a broth, and vegetables of your choice are added depending on the season, served with ponzu (Japanese sauce made of ponzu citrus juice). The Chinese-style chicken stew in light salt became popular in Nagasaki and was fused with Western soups such as consomm , and then combined with elements of Japanese cuisine to create Fukuoka's own unique dish called "wakadori no mizutaki. This dish can be enjoyed not only in the cold winter, but also throughout the year, including spring when early cabbage is in season, and summer when the Hakata Gion Yamakasa festival is held. It is said that "mizutaki (chicken stew)" is always served at the end of the Hakata Gion Yamakasa festival called Naorai, where all the participants eat sake and food offered to the gods. It is said that this is because the men who ascended the heavy Yamakasa float chose to eat chicken in order to strengthen their bodies. Hakata Jidori, developed independently by Fukuoka Prefecture in 1999, is a brand of jidori chicken born from the crossbreeding of the native species Sazanami and White Plymouth Rock, and was created based on the idea of "making Fukuoka Prefecture's local dishes, such as chikuzen-ni (stewed chicken stew) and mizutaki (stewed chicken stew), more delicious. It is therefore ideal for "mizutaki," a dish made with young chicken.
Yama-Konjac-sashimi (Konjac-sashimi)📍 FukuokaKonjac(=yam cake) has a long history. In the Kamakura period (1185-1333), it was consumed as a medicine and snack by nobles, monks, and other high-ranking people, and in the Muromachi period it became so widely eaten by the common people that merchants peddled it on the roadside. In the Azuchi-Momoyama period (1573-1600), there is an anecdote that Oda Nobunaga had red konjac made. The basis for the current Konjac(=yam cake) production method was created in 1776 in the Mito domain. Konjac(=yam cake) is made from konjac potatoes that are cut, dried, and ground into a powder, making Konjac(=yam cake) a year-round foodstuff. It is said that this method was kept secret in the Mito domain at that time and played a role in enriching the financial resources of the domain. It is said that konjac potato is best grown on sloping land between mountains, so it is cultivated in the mountainous area in the northern part of Yame City. In this area, Konjac(=yam cake) balls are also called "Onigashira". Normally, the Konjac(=yam cake) is grown for three to four years, and then harvested and processed. The traditional method of processing Konjac(=yam cake) directly from the potatoes preserves the flavor and aroma of the potatoes of each region, and the Konjac(=yam cake) has a good flavor, elasticity, and crunchiness, and is often eaten as dengaku or sashimi. On the other hand, Konjac(=yam cake) made from Konjac flour refined from potatoes is less flavorful but has no peculiar taste, and it is made year-round and is now the mainstream.
Yanagawa-nabe (stewed loach with egg)📍 FukuokaYanagawa City, which is located in the southwestern part of the Chikugo region, is almost entirely included in the Chikushi Plain and has a flat land profile. In the past, it was a marshy area, but by digging ditches (channels), the city has been able to secure water for daily use by improving the drainage of the land. The city is also known as the "City of Water" because of the ditches that run through the city. One of the specialties of Yanagawa City is "Yanagawa-nabe" made with loach. Eels and loaches have been eaten in this area since ancient times. Loach is as nourishing as eel, and its reasonable price has made it a favorite among the common people. The loach season is from spring to early summer. It is also said that it was a dish to stay healthy in the hot summer. "Yanagawa-nabe" is a dish in which loaches are carefully prepared, boiled with burdock, etc., and a dish topped with an egg, and is often treated as a different dish from "Dozeu-nabe".
Yuzu Gosho (Yuzu Citrus Pepper)📍 FukuokaIn the Kyushu region, there is a familiar seasoning called "yuzugosho." There are various theories about its origin, and one of them is said to be in the vicinity of Mount Hikosan in Fukuoka Prefecture. Mount Hikosan is known as a sacred mountain where many yamabushi (ascetic monks) lived in the mountain lodges. It is said that these yamabushi began using the yuzu, which was abundant in the mountains, for medicinal purposes. Although it's called "yuzugosho," it doesn't actually contain the typical pepper (kosho) and instead uses red chili peppers (togarashi). In the Kyushu region, red chili peppers are referred to as "kosho." Regular pepper is distinguished as Western pepper or black pepper. While green chili peppers are commonly used for kosho (pepper), some variations may use red chili peppers. Generally, green ones are spicier, and red ones have a stronger aroma, so preferences may vary in their usage.
mizutaki📍 FukuokaMizutaki is a Japanese hot pot dish. It has origins in the Kansai region and Nagasaki, with different histories and preparation methods for each.