{"id":1589,"date":"2023-05-24T18:00:57","date_gmt":"2023-05-24T09:00:57","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=1589"},"modified":"2025-07-21T18:05:03","modified_gmt":"2025-07-21T09:05:03","slug":"23043","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/23043\/","title":{"rendered":"6 Local foods in FUKUOKA | Karashi mentaiko, Motsu nabe, Hakata ramen, Guruguru torikawa, Mizutaki, and Gobo-ten udon"},"content":{"rendered":"

Poppable texture and spicy flavor “Karashi mentaiko”<\/em><\/h2>\r\n
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Karashi mentaiko<\/em>, cured cod roe seasoned with chili, originally comes from the Korean Peninsula. Japanese who lived in the Korean Peninsula during the Pacific War brought this food back to Fukuoka, from where it spread through Japan.
\r\nIn the Korean Peninsula, the walleye pollock is known as myeongtae<\/em>, inspiring the people of Fukuoka to use the name mentaiko<\/em>, with the suffix \u201cko\u201d often used to refer to the eggs of fish or seafood.
\r\nKarashi mentaiko<\/em> consists of walleye pollock roe cured in a seasoning mixture which includes chili. This versatile ingredient can be arranged in a wide variety of ways, whether alongside steamed rice or used to dress pasta.<\/p>\r\n

The plump and juicy offal is addicted! “Motsu nabe”<\/i><\/h2>\r\n
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Motsu<\/em> broadly refers to organ meats except liver. It is said that when Japan faced food shortages following the Second World War, these organ meats, which had not been eaten before, were prepared by simmering in aluminum pots, then dipped into soy sauce, giving rise to motsu nabe<\/em> (offal hot pot). Nowadays, this iconic dish starts with dashi (Japanese soup stock) made from katsuo<\/em> (skipjack tuna) and kombu<\/em> (kelp), with seasonings such as soy sauce and miso added, creating a soup to simmer ingredients such as beef or pork organ meats, nira<\/em> (garlic chives), cabbage, and taka no tsume<\/em> (hot red chili). After enjoying the ingredients, the classic finish is adding chanpon-men<\/em> (a style of noodle from Nagasaki) to the remaining soup. This popular dish is of course available at restaurants, but you\u2019ll also find take-home versions sold as souvenirs at stations and airports.<\/p>\r\n\n

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Read Next<\/div>\n
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How to eat <em>motsunabe<\/em> (organ meat hotpot) | Another <em>shime<\/em> (finishing ingredient) after <em>champon<\/em> noodles?!<\/div>\n
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How to eat motsunabe<\/em> (organ meat hotpot) | Another shime<\/em> (finishing ingredient) after champon<\/em> noodles?! <\/p><\/div>\n

Flavor-packed \u201cmotsunabe\u201d (organ meat hotpot) is a favorite dish with origins in Kyushu. As cold weather sets in, motsunabe becomes all the more irresistible. This dish is typically enjoyed in a series of steps. Knowing the process in advance will increase your enjoyment of this dish, so we\u2019ve asked a specialty restaurant for their advice.<\/p><\/div>\n <\/div>\n <\/div>\n

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Popular to order BARIKATA & KAEDAMA “Hakata Ramen”<\/i><\/h2>\r\n
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Hakata Ramen is characterized by its rich and deeply flavorful tonkotsu<\/em> (pork bone broth) soup. This dish has been enjoyed since around 1940, and was originally served at what is thought to be the first ramen cart in Hakata. This style can be recognized by slender noodles served in an opaque, white soup. When Fukuoka locals order this dish, it\u2019s most popular to order the noodles \u201cbarikata\u201d, which is Hakata Ramen jargon for \u201cfirm\u201d. When you run out of noodles, request \u201ckaedama\u201d for an extra order of noodles added to your remaining soup. That\u2019s the perfect time to experiment by changing up the flavor with the provided sauces and condiments, such as beni shoga<\/em> (red pickled ginger) and karashi takana<\/em> (pickled and fried mustard greens).<\/p>\r\n\n

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Read Next<\/div>\n
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How to eat Hakata ramen | customize your noodles, and even add extra servings!<\/div>\n
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How to eat Hakata ramen | customize your noodles, and even add extra servings! <\/p><\/div>\n

Fukuoka\u2019s renowned \u201cHakata ramen\u201d is beloved by great numbers of enthusiastic fans. The richly-flavored tonkotsu (pork bone) broth and straight, thin noodles are hallmarks of authentic Hakata ramen. This style is rather different from Tokyo ramen, so we visited Nagahamaya, a noodle shop specializing in Hakata ramen, to learn more about the smart way to enjoy this popular regional ramen!<\/p><\/div>\n <\/div>\n <\/div>\n

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Be careful not to eat too much! “Guruguru torikawa”<\/em><\/h2>\r\n
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Guruguru torikawa<\/em> is a hidden gem of Fukuoka cuisine. It is said that the owner of a yakitori restaurant that opened in 1968 invented this dish for his daughter, who didn\u2019t care for chicken skin. In order to remove the rubbery texture of chicken skin, he stretched it thinly and wrapped it around a skewer, allowing the skin to be evenly cooked until crisp. The skewers are dipped into a special sweet sauce, with excess fat allowed to drip away, turning humble chicken skin into a moreish skewer sensation.<\/p>\r\n

The rich chicken soup is irresistible “Mizutaki”<\/em><\/h2>\r\n
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Mizutaki<\/em> is a hot pot dish consisting of large, bone-in chunks of chopped chicken and seasonal vegetables simmered in chicken stock. It is thought that this dish was created by Hakata locals, who rearranged chicken dishes that came from Nagasaki. Becoming popular in the Meiji period (1868-1912), mizutaki<\/em> has spread to neighboring regions.
\r\nSome restaurants use a milky, white stock, while others use a clear stock. The ingredients are dipped into a sauce of ponzu<\/em> (vinegared soy sauce) and shoyu<\/em> (soy sauce) before eating. It\u2019s customary to add rice to the remaining soup and enjoy it as a porridge to finish the meal.<\/p>\r\n

Soft and chewy noodles with flavor of burdock root “Gobo-ten udon”<\/em><\/h2>\r\n
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Fukuoka is also renowned for its delicious udon noodles, and a long-beloved favorite of the locals is gobo-ten udon<\/em>. This dish features characteristically tender Fukuoka udon topped with crisp, stick-shaped gobo<\/em> (burdock root) tempura. The soft, fluffy noodles are a perfect match for the crunchy burdock root. The seafood-based broth is mildly seasoned with light soy sauce, however, to truly appreciate this dish, allow the tempura to sit until it imparts the rich flavor of burdock root into the soup. This popular local dish can be enjoyed at practically any udon spot.<\/p>","protected":false},"excerpt":{"rendered":"

The city of Fukuoka has a rich international heritage \u2013 its history of exchange with continental China and the Korean Peninsula reaches back to the Heian period (794-1185). A unique local culinary culture has been established using foods originally learned from nearby countries, such as mizutaki (chicken hot pot) and karashi mentaiko (spicy cod roe). The region\u2019s thriving fishing and aquaculture industries have also contributed a wide range of fish dishes to the local foodscape.<\/p>\n","protected":false},"author":2,"featured_media":1590,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[56,75,76,111],"class_list":["post-1589","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-what","tag-kyushu","tag-local-gourmet","tag-area-gourmet"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=1589"}],"version-history":[{"count":11,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1589\/revisions"}],"predecessor-version":[{"id":1716,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1589\/revisions\/1716"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/1590"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=1589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=1589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=1589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}