Regional food and famous sweets of Fukuoka
Hakata hot pots, seafood, street-food traditions, and a thriving culture of polished modern confections.
Fukuoka is part of the Kyushu & Okinawa region. This page lists the guides currently available in English.
18 guides in English
- Fukuoka Abutte-kamoFukuoka
Abutte-kamo is a coastal Fukuoka dish of small Japanese chromis salted and grilled until the skin is aromatic and the meat around the bones becomes...
- Fukuoka Achara-zukeFukuoka
Achara-zuke is a Fukuoka side dish of seasonal vegetables such as lotus root, daikon and cucumber pickled in sweet vinegar sharpened with chili.
- Fukuoka Game-niFukuoka
Game-ni stir-fries chicken with burdock, lotus root, carrot, taro, konjac and shiitake, then simmers everything in a sweet-savory broth.
- Fukuoka Karashi MentaikoFukuoka
Karashi mentaiko is pollock roe cured in a seasoning liquid containing chili pepper, combining salt, heat, seafood umami and a distinctive granular...
- Fukuoka Kashiwa-meshiFukuoka
Kashiwa-meshi mixes rice with sweet-savory chicken, burdock and carrot, producing a fragrant meal that remains tasty after cooling.
- Fukuoka Tonkotsu RamenFukuoka
Fukuoka tonkotsu ramen is built around pork-bone broth, with regional styles including Kurume, Hakata, and Nagahama. Noodles and toppings vary by...
- Hakata GomasabaFukuoka
Hakata gomasaba dresses fresh sashimi-grade mackerel with ground sesame, soy sauce, mirin and aromatic condiments.
- Hakata OkyutoFukuoka
Okyuto boils dried ego seaweed into a paste, molds and cools it, then cuts the softly resilient brownish gel into strips served with bonito, ginger...
- Hakata TorimonFukuoka
Hakata Torimon is a modern Fukuoka confection with a soft outer dough and a smooth white-bean filling enriched with butter and dairy flavors. It...
- Hakata UdonFukuoka
Hakata udon pairs very soft noodles with a clear, aromatic dashi broth and toppings such as burdock tempura or maruten fish cake.
- Hakata ZoniFukuoka
Hakata zoni combines grilled flying-fish dashi, round mochi, yellowtail, katsuo-na greens and root vegetables in a celebratory New Year bowl.
- Kokura Nukamiso-dakiFukuoka
Nukamiso-daki simmers sardines or mackerel with a seasoned nukadoko rice-bran bed, giving the fish deep fermented savor and a rich sweet-salty sauce.
- Kokura Yaki UdonFukuoka
Yaki udon stir-fries firm udon with pork, cabbage, onion and bean sprouts, seasoning it with Worcestershire-style sauce, soy sauce or salt and...
- Mizutaki Chicken Hot PotFukuoka
Mizutaki is a Fukuoka chicken hot pot in which chicken is simmered with vegetables and tofu in a clean but deeply flavored broth. Hakata-style...
- Motsunabe Offal Hot PotFukuoka
Motsunabe is a Fukuoka hot pot built around beef offal, cabbage, garlic chives, garlic, and chili. Soy sauce and miso are the most common broth...
- Omuta Kusagi ManjuFukuoka
Kusagi manju is a small, smooth steamed bun filled with pale shiro-an, giving Omuta a delicate, easy-to-share confection with a soft white skin and...
- Umegae MochiFukuoka
Umegae mochi is a Dazaifu specialty made by enclosing red bean paste in a rice-flour dough and griddling it in a plum-blossom mold. The thin toasted...
- Yanagawa Unagi Seiro-mushiFukuoka
Yanagawa seiro-mushi fills a bamboo steamer with sauce-seasoned rice, lays kabayaki eel and often shredded egg on top, then steams the assembled meal...