Fukuoka Must Eat

Fukuoka is without doubt a food haven. Fresh seafood from both the Pacific Ocean and Sea of Japan aside, it has a vibrant local food culture, the main representatives of which are ramen, gyoza, motsunabe (innards hotpot) and mentaiko.

Hakata Ramen is the original tonkotsu pork broth ramen, with thin noodles, char siew, chopped spring onions and sliced red ginger. The locals usually order a refill of noodles (kaedama) while they are halfway through the first serving so as not to waste any of the creamy and rich soup.
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Ramen’s sidekick, gyoza, or pan-fried dumplings, are also a local specialty. They come in bite-sized servings here and usually arranged in a circular fashion around an iron pan and served in the pan. Crispy outside and juicy inside, this is a favorite beer snack as well.

Another affordable yet satisfying soul food is the motsunabe, or innards hotpot. The beef or pork tripe is topped with lots of chives and cabbage and boiled in a spicy miso broth. Noodles or rice are added to the soup to round off the meal. This is a winter favorite but served and eaten year-round.
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Spicy cod roe, or mentaiko is famous in Fukuoka and is commonly served as a side dish everywhere from yatai food stalls to izakaya and even ramen shops.
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A famous traditional pastry is the Umegae Mochi, originating from Dazaifu City. The skin is a chewy thin layer made from glutinous rice flour and filled with red bean paste. This makes for a great souvenir from Fukuoka.
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