Fukuoka Hakata



Fukuoka and Hakata

Fukuoka Prefecture (福岡県, Fukuoka-ken) is a prefecture of Japan located on Kyūshū Island. The capital is the city of Fukuoka.
Fukuoka Prefecture includes the former provinces of Chikugo 筑後, Chikuzen 筑前, and Buzen 豊前.

Hakata (博多区) is a ward in Fukuoka City, Fukuoka Prefecture.

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Kitakyuushuu, Kitakyushu town 北九州

Mojiko 門司港 Moji Harbour
Moji ward (門司区, Moji-ku) in Kitakyushu is the former city of Moji which was one of five cities merged to create Kitakyushu city in 1963. It faces Shimonoseki across the Kanmon Straits between Honshū and Kyūshū.
It includes the Moji tourist area (Moji-ko Retro 門司港レトロ), centred on JR Kyushu's Mojiko Station, which is a replica of Rome's Termini Station and is designated an important cultural property of Japan.
Moji was first made into a port by Suematsu Kencho with the financial backing of Shibusawa Eiichi in 1889. It was chiefly used for the transportation of coal, though there is a traditional song about the sale of bananas imported into Moji from Southeast Asia which survives to this day (Banana no tataki-uri バナナの叩き売). The bananas came without cooking on board, and the brown and half rotten ones were sold immediately along the portside.
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Now there is even a Banana Man selling bananas to the tourists, as part of a local revival of the old tradition. Kindergarden kids are told the old songs to sell the bananas.
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The main food market at Fukuoka city
Yanagibashi Rengo Ichiba 福岡柳橋市場 / 柳橋連合 / 市場
Yanagibashi Coop Market
"Hakata's Kitchen"
With about 60 stores, mostly with fresh fish and seafood.
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Yatai in Fukuoka 屋台
Yatai (food stalls) are one of Fukuoka's most famous attractions. As the sun begins to fall, yatai workers bring wheeled stalls to their designated locations, and a long row of yatai slowly forms. Fukuoka's most famous yatai dish is ramen noodles, but yatai now offer a rich variety of foods, including tempura and yakitori (roast chicken). Yatai are most concentrated in the Tenjin, Nagahama and Nakasu areas.
source : www.fukuoka-tourism.net

. Hikosan Jinguu 英彦山神宮 Hikosan Shrine .
Mount Hikosan

Mojiko Retro - A wonderland of old-time style and elegance
Mojiko Retro Area in the city of Kitakyūshū is a wonderland for tourists, located close to the Kanmon Straight between Kyushu and Honshu with its spectacular suspension bridge. Once a major international port, Mojiko is now a small backwater compared to the nearby Kokura district. However, great care has been taken in preserving many of the buildings from the Meiji and Taisho periods (1872 to 1931), making the district a magnet for people in search of old-fashioned style.
In Japanese ‘retro’ is used to describe anything from the last century and a little earlier, and this is what the Mojiko Retro Area is all about.
source : www.japantourist.jp


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Local Dishes from Fukuoka


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Banana Fair in Mojiko Retro 門司港レトロ / バナナフェア

banana kasutera 門司港レトロバナナカステラ castella cake with bananas
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banana manjuu 門司港レトロバナナまんじゅう
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banana mochi 門司港レトロバナナ餅 mochi with bananas
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banana umeshu バナナ梅酒 plum wine with banana taste
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dagojiru だご汁 miso soup with dumplings
made from wheat flour and formed by hand
(dialect for dangojiru, dango jiru)
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etsu ryoori えつ料理 / 斉魚
Etsu is a special fish from the Ariakekai sea.
Coilia nasus
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Gameni がめ煮 mixed vegetables and chicken
Chikuzen ni 筑前煮
chuuiri, chuu-iri ちゅういり

goroshi ごろし sweet noodles
speciality from Chikugo, prepared for festival 川渡祭.
Made from wheat flour and salt, a kind of noodles, dipped in black sugar or kinako.
Same as the YASEUMA in Oita.
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Hakata mizutaki 博多水炊き chicken and vegetables
cooked in a pot at the table and eaten after being dipped in a sauce

Hakata Ramen 博多ラーメン/ はかたらーめん
raamen soup from Hakata

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Hakata Ramen DARUMA 博多ラーメン だるま

source : aran-wish

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hotto doggu ホットドッグ hot dog
hot dog from Kurume city 留米ホットドッグ
instead of the usual bun with a saussage, mustard and ketchup, here it is served with two slices of pressed ham and cabbage with mayonaise. The ham lurking out from the bun is supposed to show the tongue of a dog hanging out in the heat.
Made from kimuraya company キムラヤ


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picking water chestnuts
hishi no okashi ひしのお菓子 sweets from water chestnuts
yookan, manju, cookies and more
hishi sarada ひしサラダ salad with water chestnuts
WKD : hishi / water chestnuts as KIGO

kaki no ha zushi 柿の葉ずし sushi wrapped in persimmon leaves
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koikoku こいこく special carp dishes, mostly with miso taste
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..... koikoku karee こいこくカレー curry with carp
..... koikoku miso raamen こいこく味噌ラーメン miso ramen soup

Kurume raamen 久留米ラーメン ramen soup from Kurume town
made from pork bones
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manju, manjuu まんじゅう【饅頭】 
buns filled with bean jam

They came to Japan via Hakata from China. The zen-priest Shoichi Kokushi in the 13th century made them in his temple Shootenji in the 13th century. In return for some alms he received at a tea house he taught the owner how to make these manju and thus started a boom.
At the side, he also taught the villagers how to make portable shrines for the religious festivals (Hakata kakiyama).

Manju were also sold in the Chikuho area 筑豊 as a treat for the coal miners to regain their energy. The Iizuka district 飯塚 of the area was most famous for its sweet shops. Via the commerce of Mitsui, Mitsubishi and other trading companies the taste of Chikuho reached Osaka and then Tokyo.

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imomanjuu, imo manjuu いもまんじゅう / 芋まんじゅう manju from sweet potatoes
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kusaki manjuu 草木まんじゅう Kusaki Manju
First they were called "peace manju" heiwa manjuu 平和饅頭.
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mentaiko 明太子 marinated roe of pollock
karashi mentaiko 辛子明太子(からしめんたいこ) with hot peppers
Introduced from Korea in about 1950.
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mentaiko 明太子 marinated roe of pollock

motsunabe もつ鍋 hodgepodge with innards
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nukamisodaki ぬかみそ炊き simmered with nukamiso
Fish like saba mackerel or herring is simmered with nukamiso bran. The sour taste helps make the fish more tasty. People who do not like fish use nukamiso also with konnyaku, boiled eggs, pork cartilage and other ingredients.
Nukamiso is usually not eaten, but only used to pickle vegetables.
Fukuoka, Kitakyushu town.
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seiromushi, seiro mushi セイロ蒸し steamed dishes
see the unagi eel.
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. Suizenji-nori 水前寺のり from river Koganegawa
Aphanothece sacrum

unagi no seiromushi うなぎののせいろ蒸し steamed eel
from Yanagawa Town 柳川市沖端
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takana raisu 高菜ライス fried rice with takana
made from 辛子高菜 vegetables
Brassica juncea var. integlifolia
takana is kigo for summer
. Takana 高菜 mustard greens .

tonsoku 豚足 とんそく  feet of pig, Eisbein

yakikaree, yaki karee 焼きカレー grilled curry
Rice, an egg, curry sauce, cheese are prepared like a doria, then grilled.

Worldwide use

Things found on the way


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yokotawari-au shunshuu no mentaiko

side by side
the spring melancoly
like mentaiko

Yuniesu ゆにえす

Related words

***** WASHOKU : Regional Japanese Dishes



Anonymous said...

In Fukuoka, we're walking in a winter ramen land

Japan's version of this Chinese noodle broth is popular across the nation, but Kyushu's Fukuoka is legendary for tonkotsu (pork bone) ramen, a hearty soup and a great antidote to nippy weather. There are many secret tonkotsu broth recipes, but it is basically made by soaking and boiling pork bones with spices and vegetables for several hours. After that, however, different soup stocks may be added, other vegetables and spices mixed in: thus the innumerable shops with unique recipes. The basic stock is thick and rich and has a hard-to-place, slightly stinky aroma. Many ramen shops also make their own thin, straight, Fukuoka-style noodles and let customers choose the firmness when they order. Finding one's own favorite restaurant is part of the fun, but the four listed below are good places to start a weekend of culinary overdose.


Daruma, named after the first Indian Zen Master, dished up ramen that tasted like it had meditated many a long hour in a pot. Compared with Hourin, the soup was much heavier and the trademark tonkotsu aroma was strongest here among the restaurants visited. There was also a hint of fish and the menu informed us that katsuo (bonito), saba (mackerel) and aji (saurel) were added to the stock. Aside from the strong pork flavor, Daruma's recipe had very little garlic or spice, making it a smooth, stick-to-your-ribs meal.


If you aren't interested in ramen, Fukuoka is also famous for motsu nabe (beef-intestines hotpot). Intestines are fatty, soft and slightly chewy, a fine complement to firm vegetables cooked at your table.


Hungry or not, the places to party it up in Fukuoka are in the yatai, tiny portable shacks set up each evening along the canal in Nakasu or on Meiji-dori in the Tenjin district.

Yatai often have specialties, including ramen, but the real draw is the chance to chat with a group of very friendly locals in intimate quarters. The owners operate as both cooks and hosts, drawing people into conversation, cracking jokes and dishing up free samples. As night falls, the steamy, smoky shacks full of clinking glasses and raucous laughter draw locals and visitors alike to the warm heartland of Fukuoka, where winter is nowhere to be found.

quote from Japan Times

Anonymous said...

Gabi さん、
Translating Haiku Forum

Gabi Greve said...

Hakata Daruma Tonkotsu Ramen Soup


Anonymous said...

Kyushu’s Favorite Instant Ramen Turns 35

Umakacchan, House Food Group’s pork-flavored instant ramen, turned 35 on Sep. 12. According to the company, it has been the best-selling instant ramen in Kyushu since it went on sale in 1979. Before that, Tokyo-based House struggled in the Kyushu market with its soy flavored soup. It sent an employee from the quality assurance department to sample ramen from around Kyushu and determine what the locals liked. Instead of developing a product that might have wider appeal, House decided to develop a tonkotsu (pork bone) broth and infused the seasoning with the distinctive aroma of Kyushu tonkotsu.
Umakacchan is now sold in 29 varieties in western Japan, primarily in Kyushu.

Umakkachan うまっかちゃん