Hakata Ramen
Thin, firm noodles in a cloudy broth simmered long from pork bones. Diners can order kaedama, an extra portion of noodles for the same bowl.
Area:Hakata, Fukuoka
Source:Fukuoka City official tourist guide "Yokanavi"
Motsunabe
Beef offal simmered with cabbage, garlic chives and garlic in a soy- or miso-based broth. Champon noodles or rice porridge finish the pot.
Area:Fukuoka
Source:Fukuoka City official tourist guide "Yokanavi"
Mizutaki
Bone-in young chicken simmered from cold water for hours; the chicken and vegetables are eaten in that broth, dipped in ponzu or yuzu kosho. Rice porridge finishes the pot.
Area:Fukuoka
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Hakata Udon
Soft noodles in a light, clear broth of bonito and kombu, topped with burdock or fish-cake tempura.
Area:Hakata, Fukuoka
Source:Fukuoka City official tourist guide "Yokanavi"
Yakitori
Skewer houses are numerous here, and besides chicken the standards include pork belly and tori-kawa, chicken skin wound into a spiral and grilled. Cabbage comes alongside.
Area:Kurume
Source:Fukuoka Prefecture Tourism Association
Mojiko Yaki Curry
Curry poured over rice, topped with cheese or egg and baked in an oven. It is said to have started at a coffee shop sometime between 1955 and 1964.
Area:Moji, Kitakyushu
Source:Fukuoka Prefecture Tourism Association
Mentaiko
Pollock roe cured in a chilli-spiced marinade. Fukuoka leads Japan in both production and consumption.
Area:Throughout Fukuoka Prefecture
Source:Fukuoka Prefecture Tourism Association
Gomasaba
Raw mackerel sliced thinner than sashimi and dressed with soy sauce, toasted sesame and mirin. Eaten over rice or as a tea-poured rice dish.
Area:Hakata, Fukuoka
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Gameni
Bone-in chicken fried with taro, carrot, bamboo shoot and shiitake, then simmered in dashi, soy sauce, mirin and sugar. Also called chikuzen-ni.
Area:Throughout Fukuoka Prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Kashiwa Meshi
Chicken, burdock and carrot simmered sweet-salty and folded through cooked rice. In Kyushu chicken is called kashiwa. It is also a familiar station lunchbox.
Area:Throughout Fukuoka Prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Okyuto
Egonori seaweed boiled down, set firm and rolled thin. Cut into strips and eaten with soy sauce or vinegared soy sauce and condiments.
Area:Fukuoka
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Nukamiso-daki
Sardine or mackerel simmered in soy sauce, mirin, sugar and sake, with matured rice-bran pickling bed added partway through.
Area:Kokurakita, Kitakyushu
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Yanagawa Nabe
Loach simmered with burdock and shiitake in a sweet-salty broth and bound with beaten egg.
Area:Yanagawa
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Yuzu Kosho
Green chilli and green yuzu peel chopped with salt and mixed into a condiment. Served with hotpots, udon and sashimi.
Area:Throughout Fukuoka Prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Hakata Zoni
A New Year soup in flying-fish broth with round rice cakes, yellowtail, katsuo-na greens, dried shiitake and taro.
Area:Hakata, Fukuoka
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Setaka no Takana-zuke
Miike takana greens sun-dried, then salted and dusted with chilli powder and pressed under weights. Chopped fine and served with sesame and ginger.
Area:Setaka-machi, Miyama
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Abuttekamo
A whole suzumedai (pearl-spot chromis, a small damselfish) about 10 cm long, salted and grilled. Eaten scales, innards and bones included.
Area:Fukuoka
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Achara-zuke
Seasonal vegetables such as shirouri (a pale pickling melon), aubergine, lotus root and carrot, chopped and pickled in sweet vinegar with red chilli.
Area:Fukuoka area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"