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.

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Kitakyushu City

주요 재료

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").

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All over Fukuoka Prefecture

주요 재료

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…

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Hakata area

주요 재료

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…

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Fukuoka area

주요 재료

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

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

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Fukuoka City

주요 재료

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.

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All areas within the prefecture

주요 재료

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.

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Fukuoka region

주요 재료

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).

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Fukuoka Region

주요 재료

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.

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Buzen area

주요 재료

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.

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Chikugo

주요 재료

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…

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Buzen City

주요 재료

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.

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Fukuoka City

주요 재료

Damselfish

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

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Northern part of Fukuoka Prefecture

주요 재료

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.

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Yame City

주요 재료

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…

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Buzen Area

주요 재료

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.

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Chikuhou District

주요 재료

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.

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Kasuya District to Munakata City

주요 재료

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.

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Chikugo Region

주요 재료

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…

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Munakata City, Oshima District

주요 재료

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…

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Kanezaki Region

주요 재료

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.

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Northern Kyushu Region

주요 재료

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

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

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All of Fukuoka Prefecture

주요 재료

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.

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Asakura City

주요 재료

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.

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Ariake Sea coastal areas

주요 재료

Shitabirame (Sole)

The Buzen Sea brings us abundant blessings.

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Buzen Area

주요 재료

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.

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Buzen Area

주요 재료

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.

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Chikugo Region (Yanagawa City)

주요 재료

Loach, Gobou(=Burdock root), Egg

Konjac(=yam cake) has a long history.

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Chikugo Region (Yame City)

주요 재료

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.

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Chikugo Region

주요 재료

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…

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Chikugo area (Kurume City)

주요 재료

Kamasu