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
- Dazaifu Umegae Mochi: Griddled Rice Cakes with Azuki
Umegae mochi wraps azuki paste in a rice-based dough, presses it flat with a plum-crest mould and griddles both sides. Fresh cakes combine a crisp...
- Fukuoka Abutte-kamo Salted Japanese Chromis
Abutte-kamo salts small Japanese chromis, rests the fish and grills it whole into a concentrated, savory Fukuoka coastal dish. A current Fukuoka City...
- Fukuoka Achara-zuke
Achara-zuke combines lotus root, burdock and other roots with cucumber, daikon or seasonal vegetables in sweet vinegar sharpened by chili.
- Fukuoka Tonkotsu Ramen: From Kurume to Hakata and Nagahama
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- Fukuoka and Kitakyushu Kashiwa-meshi
Kashiwa-meshi is northern Kyushu chicken rice, with kashiwa meaning chicken; it appears as home-style mixed rice, udon-shop rice balls and station...
- Gameni, Fukuoka's Celebration Simmer
Gameni combines chicken with lotus root, burdock, carrot, taro, bamboo shoot, konnyaku and shiitake, first stir-frying and then simmering them in...
- Hakata Gomasaba: Raw Mackerel with Sesame Soy
Hakata gomasaba is sashimi-grade mackerel dressed with soy sauce, ground sesame and mirin; the name describes the preparation, not necessarily the...
- Hakata Mizutaki Chicken Hot Pot
Hakata mizutaki simmers chicken, meatballs, cabbage and other vegetables in broth made from chicken bones, then serves the ingredients with ponzu.
- Hakata Motsunabe: Beef Offal, Cabbage and Garlic Chives
Motsunabe is a Fukuoka and Hakata hot pot of beef or pork offal with cabbage, garlic chives, garlic, and chili. Modern specialist restaurants commonly...
- Hakata Okyuto, a Chilled Seaweed Gel
Okyuto is a soft, slightly springy seaweed gel associated with Hakata in Fukuoka City. Ego seaweed is cooked until it sets, then the thin sheet is...
- Hakata Torimon
Hakata Torimon is Meigetsudo's Fukuoka confection: smooth white bean paste enclosed in a tender baked skin scented with condensed milk, butter, and...
- Hakata Udon
Hakata udon pairs very soft noodles with a clear broth made from flying fish, dried sardines, bonito, kelp, or a house blend. Gobo tempura, round fish...
- Hakata Zoni: Grilled-Flying-Fish Stock, Yellowtail and Katsuo-na
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- Karashi Mentaiko from Hakata, Fukuoka
Karashi mentaiko is salted pollock roe seasoned in a chili-based liquid. Plain tarako uses the same roe but is generally salt-cured without the...
- Kokura Nukadaki
Nukadaki simmers mackerel or sardines in a sweet soy sauce, then adds a mature fermented rice-bran pickle bed as seasoning until even the bones...
- Kokura Yaki Udon with Dried Noodles and Savory Sauce
Kokura yaki udon boils dried udon, drains it well and fries it on a hot griddle with pork belly, cabbage and onion before seasoning it with sauce...
- Omuta Kusagi Manju
Kusagi Manju is a small steamed bun from Kusagi in Omuta, Fukuoka, with a thin soft skin surrounding moist white bean paste.
- Yanagawa Unagi Seiro-mushi: Steamed Eel and Sauce Rice
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