In 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.

Where it is made

Kitakyushu City

Main ingredients

Sardines (mackerel), nuka miso

"Game-ni" is a typical local dish of Fukuoka Prefecture, and its name comes from the Hakata dialect word "gamekurikomu" (meaning "to gather together").

Where it is made

All over Fukuoka Prefecture

Main ingredients

Chicken thigh meat, potatoes, carrots, bamboo shoots

Katsuona, 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…

Where it is made

Hakata area

Main ingredients

small round rice cakes, yellowtail fillets, shiitake mushrooms, taro, carrots, katsuona (leaf vegetables), radish

The Chinese-style chicken stew in light salt became popular in Nagasaki and was fused with Western soups such as consommé, and then combined with elements of Japanese cuisine to create Fukuoka's own…

Where it is made

Fukuoka area

Main ingredients

Chicken bones, chicken liver, vegetables, water, etc.

Okyuto is a local delicacy unique to Fukuoka Prefecture, which faces the sea.

Where it is made

Fukuoka City

Main ingredients

Okyuto, vinegar, soy sauce, etc.

In the Kyushu region, chicken is called "kashiwa," and "kashiwa-meshi" is a local food that combines chicken and boiled-down ingredients to cooked rice.

Where it is made

All areas within the prefecture

Main ingredients

Rice, chicken, burdock root, carrots

Achara-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.

Where it is made

Fukuoka region

Main ingredients

Quick-pickling melon, eggplant, lotus root, cloud ear mushrooms, burdock root, quick-cooking kelp, carrot

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).

Where it is made

Fukuoka Region

Main ingredients

Mackerel, White Sesame Seeds

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.

Where it is made

Buzen area

Main ingredients

Chicken, taro, carrots, lotus root, burdock root

“Funayaki” is an afternoon snack made from flour which has been passed down in the Chikugo region since ancient times.

Where it is made

Chikugo

Main ingredients

Flour, water

The 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…

Where it is made

Buzen City

Main ingredients

Wheat flour dumplings, pumpkin, shiitake mushrooms, and dried sardines

"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.

Where it is made

Fukuoka City

Main ingredients

Damselfish

"Kashiwa Mochi" is a traditional Japanese snack made during the Boys’ Day celebration and is especially popular among children.

Where it is made

Northern part of Fukuoka Prefecture

Main ingredients

Top-grade rice flour, red bean paste, game (sankira) leaves (smilax glabra leaves)

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.

Where it is made

Yame City

Main ingredients

Satoimo(=Japanese taro) (or Potato), Wheat flour, Sugar

"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…

Where it is made

Buzen Area

Main ingredients

Rice cake, Daikon radish, Soy sauce, Daidai (Kind of orange)

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.

Where it is made

Chikuhou District

Main ingredients

Senbuki (Wakegi), Su-Miso (=Vinegared miso)

The 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.

Where it is made

Kasuya District to Munakata City

Main ingredients

Chicken meat (parent bird and broiler), offal (internal organs), gobou (=burdock), seasonal vegetables

“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.

Where it is made

Chikugo Region

Main ingredients

Takana (=giant red mustard)

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…

Where it is made

Munakata City, Oshima District

Main ingredients

Tohei (Conger Eel)

The 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…

Where it is made

Kanezaki Region

Main ingredients

Sun dried Hound Sharks

"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.

Where it is made

Northern Kyushu Region

Main ingredients

Wheat flour, "Anko"(=sweet bean paste), Baking soda

In the Kyushu region, there is a familiar seasoning called "yuzugosho."

Where it is made

All of Fukuoka Prefecture

Main ingredients

Green pepper, Green yuzu (citrus fruit)

Kawatake (river mushroom) is a precious natural freshwater laver that can only be harvested from the Kogane River in Asakura City, Fukuoka Prefecture.

Where it is made

Asakura City

Main ingredients

Kawatake (freshwater laver)

The Ariake Sea is surrounded by four prefectures in Kyushu. The sea bottom is muddy and shallow, with an average depth of about 20 m.

Where it is made

Ariake Sea coastal areas

Main ingredients

Shitabirame (Sole)

The Buzen Sea brings us abundant blessings.

Where it is made

Buzen Area

Main ingredients

Shrimp, Somen noodles

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.

Where it is made

Buzen Area

Main ingredients

Wheat flour, Kinako (Roasted soybean flour), Azuki bean paste

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.

Where it is made

Chikugo Region (Yanagawa City)

Main ingredients

Loach, Gobou(=Burdock root), Egg

Konjac(=yam cake) has a long history.

Where it is made

Chikugo Region (Yame City)

Main ingredients

Yama-Konjac, Wasabi soy sauce, Vinegared miso

Etsu 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.

Where it is made

Chikugo Region

Main ingredients

Etsu fish

The 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…

Where it is made

Chikugo area (Kurume City)

Main ingredients

Kamasu