Attractions of Fukuoka and Hakata

Fukuoka’s Famous Cuisines

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Karashi Mentaiko
(Spicy Pickled Pollack Ovum)
Also regarded as the “face” of Fukuoka, this delicacy is a staple among the local favorites. Alaskan Pollack eggs are pickled with chili pepper and ripened, which final tastes are the pride of every company producing it. With refreshing spicy flavor and umami, it is a perfect appetizer which is greatly matched with Japanese sake and also rice. Usually used as an ingredient to make pasta and pizza.
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Mizutaki
(chicken broth hotpot)
This is a Fukuoka’s local cuisine carrying 100 year-old history. Chicken with bones are simmered and its broth is used in the hotpot. The chicken-based broth has a simple taste, yet delicious enough to be taken directly. Those who are used to this cuisine will usually add a little salt and enjoy the soup first. Then, they will add chicken and vegetable, eat them and lastly add rice to enjoy it to the last drop.
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Hakata Ramen
Atop the list of Hakata’s famous cuisines, the special features of Hakata ramen are the rich pork-based soup and strong, thin noodles. Besides a basic topping of roasted pork slice and chopped welsh onions, you can choose additional toppings like pickled ginger, sesame and pepper. Because the noodles are thin, you should eat it as quickly as possible before it gets soft. Another special thing about Hakata Ramen is that for the remaining soup, you can always order additional noodles.
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Motsunabe
(beef or pork offal hotpot)
The offal of a cow such as small and large intestines are called motsu. Having low calories and high nutrients, this is a healthy food. In Fukuoka, motsu are added into the dried bonito or kelp broth which is pre-mixed with soy sauce or miso (soy bean paste) and garlic. Subsequently, cabbage and chili are added and simmered. Champon noodles are usually added finally to end the meal.Its delicious taste is something you would seek for more and there are many shops competing with one another on this cuisine. It has also become the ladies favorite these days.
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Hakata Amao
The glossy deep red color, large and round-like shape, and high sugar content have made this special strawberry of Fukuoka called “AMAO”, which letters are taken from initials of such description “red, round, big and tasty” in Japanese. Also rich with fiber and vitamin C, the sweetness of its juicy fruity flesh will spread in your mouth the moment you take the first bite.
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Stalls
Nights of Fukuoka are colored with stalls. First appeared at the devastated town after the World War II, it is a simple and mobile eating place. Currently there are 190 stalls operating in the city offering a wide variety of cuisines, such as ramen, tempura, oden, grilled foods and many others. Contrasting with the nightscape of the city, you will find yourself entering a new world of tempting Showa aroma as you duck under the stall curtain. Meet classic tastes and warm hearts here.
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Hakata Gyoza
(pan-fried dumplings)
Hakata gyoza is a bite-sized pan-fried dumpling. The outside is crunchy while the inner side is soft and the meat is juicy! As it is only a bite-sized, the fully stuffed meat juice will not spill over, but will spread throughout your mouth. Its size also makes it suitable for ladies to clear up. Dip it into the vinegar soy sauce or ponzu citrus sauce to enjoy.
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Fresh seafood
Fresh seafood from the Sea of Genkai is so cheap and delicious! There are many izakaya (Japanese style pubs) across the city that offer tasty sashimi and sliced mackerel with sesame, sushi bars that have fresh sushi which you may want to enjoy with Kyushu’s shochu (distilled spirit). Next to Fukuoka Central Fish Market is the Ichiba Kaikan where you can taste fresh sea urchin ricebowl and seafood ricebowl at reasonable prices. Among the restaurants, there are also those that operate 24 hours.
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Okyuto
This traditional food has been on the tables of Hakata folks since the Edo period and now it is a must for breakfast. Okyuto seaweed (Campylaephora hypnaeoides) is laid open, boiled in water, lightly washed with water and firmed. It is then cut into strips, dipped into ponzu citrus sauce or sesame soy sauce to enjoy. Its slick texture is irresistible and it is perfectly matched with rice.
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