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1. Motsunabe – The Iconic Offal Hot Pot
Motsunabe is arguably the most famous hot pot dish from Fukuoka and holds a special place in the hearts of locals. This hearty and flavorful dish is made with beef or pork offal (typically intestines), slow-cooked in a rich soy sauce or miso-based broth. It is served bubbling hot with generous amounts of garlic, chives, cabbage, and chili peppers, offering a strong umami taste and satisfying texture that’s unique to this Kyushu region specialty.
Originally a working-class meal, Motsunabe became widely popular across Japan during the 1990s. Today, it’s a must-try for visitors to Fukuoka, often enjoyed in groups, especially during the colder months. The dish is typically served with champon noodles or rice at the end, allowing diners to soak up the remaining broth—a beloved part of the experience.
Local restaurants across Hakata and Tenjin specialize in Motsunabe, with prices averaging around ¥1,500 to ¥2,500 per person (approximately $10–$17 USD). Premium versions may include added ingredients such as beef tongue or upgraded offal cuts for a richer taste.
Not only is Motsunabe delicious, but it’s also considered relatively healthy due to the high collagen content in the offal, which is said to be good for the skin. The garlic and chili also contribute to its appeal as an energizing and warming meal. Whether you’re a seasoned food explorer or trying offal for the first time, Motsunabe is a defining dish that captures the soul of Fukuoka’s culinary culture.
2. Mizutaki – A Delicate Chicken Broth Delight
Mizutaki is a traditional hot pot dish from Fukuoka that showcases the elegance and subtlety of Japanese cuisine. Unlike other bold-flavored hot pots, Mizutaki is known for its clear, refined chicken broth made by simmering bone-in chicken for hours. This process extracts a rich umami flavor without overpowering the natural taste of the ingredients, resulting in a soothing and nourishing dish that is perfect for winter or any time you crave comfort food.
The dish typically includes pieces of tender chicken, tofu, mushrooms, Chinese cabbage, and seasonal vegetables, all cooked in the simmering broth. What makes Mizutaki special is the serving style: diners scoop ingredients into their own bowls and season them individually with ponzu (a citrus-based soy sauce) or a salt-based dipping sauce, allowing each bite to be customized to personal taste.
Mizutaki was originally popularized in the Hakata district of Fukuoka during the early 20th century and is now a beloved regional specialty. Many restaurants take pride in their secret broth recipes, handed down for generations. The focus on simple ingredients and careful preparation has earned Mizutaki a loyal following among locals and visitors alike.
A typical Mizutaki meal costs around ¥2,000 to ¥3,000 per person (approximately $13–$20 USD), depending on the quality of the chicken and the variety of ingredients included. High-end restaurants may offer free-range or locally raised chicken, further enhancing the flavor and nutritional value of the dish.
Not only is Mizutaki light and healthy, but it also fits well into modern dietary preferences. It is low in fat and high in protein, and the collagen-rich broth is often praised for its beauty and health benefits. Mizutaki exemplifies the best of Fukuoka’s culinary philosophy—simple, seasonal, and deeply satisfying.
3. Hakata Ramen Nabe – Noodles Meet Hot Pot
Hakata Ramen Nabe is a modern fusion dish that brings together two beloved Fukuoka culinary traditions: hot pot and Hakata-style tonkotsu ramen. This creative dish takes the rich, pork-based broth synonymous with Hakata ramen and transforms it into a bubbling hot pot experience, complete with ramen noodles and an array of hearty ingredients. It’s the perfect way to enjoy the depth of tonkotsu flavor in a more interactive, communal setting.
The foundation of the dish is the signature creamy white tonkotsu broth, made by boiling pork bones for hours to release their deep umami and collagen-rich essence. Into this broth go slices of pork belly or chashu, bean sprouts, green onions, cabbage, garlic, mushrooms, and often a soft-boiled egg. Unlike traditional ramen where ingredients are pre-assembled in a bowl, in Hakata Ramen Nabe, diners cook the ingredients themselves at the table, adjusting the timing and flavor to their liking.
This dish reflects Fukuoka’s innovative spirit, blending tradition with a contemporary twist. It’s particularly popular in izakayas and modern hot pot restaurants throughout the city, especially during the colder months. Some versions even offer spicy miso or black garlic oil options for a deeper, bolder taste profile.
Hakata Ramen Nabe typically costs around ¥1,800 to ¥2,800 per person (roughly $12–$19 USD), depending on the variety and quality of toppings included. Premium versions may include local pork or special house-made noodles, enhancing the overall experience.
This dish is ideal for ramen lovers looking to try something new, or for groups who enjoy hot pot dining with a familiar ramen twist. It’s comforting, flavorful, and distinctly Fukuoka—bringing the best of both worlds to your table in one steaming, savory pot.
4. Karashi Mentaiko Nabe – Spicy Cod Roe Fusion
Karashi Mentaiko Nabe is a bold and flavorful hot pot dish that highlights one of Fukuoka’s most iconic local ingredients: karashi mentaiko, or spicy marinated cod roe. Known for its spicy kick and rich umami taste, karashi mentaiko is usually enjoyed as a side dish or rice topping—but in this inventive hot pot, it takes center stage. The result is a spicy, creamy, and deeply satisfying dish that reflects both tradition and modern culinary creativity.
The base of the hot pot often features a combination of miso and dashi broth, which balances the saltiness and heat of the mentaiko. As the cod roe melts into the simmering pot, it infuses the soup with a spicy seafood essence. Tofu, Chinese cabbage, mushrooms, leeks, and sometimes seafood like shrimp or squid are added to enhance the richness and variety. Near the end of the meal, udon noodles or rice are typically added to soak up the flavorful broth, ensuring nothing goes to waste.
This hot pot is especially popular during winter but is enjoyed year-round in Fukuoka’s izakayas and specialty restaurants. Some chefs even top it with cream or cheese for a Western-style twist, making it a favorite among younger locals and adventurous tourists.
The cost of Karashi Mentaiko Nabe generally ranges from ¥2,000 to ¥3,500 per person (approximately $13–$24 USD), depending on the ingredients and portion size. Premium versions may use high-grade mentaiko sourced from local producers in the Hakata area, adding both quality and authenticity to the dish.
Whether you’re a fan of spicy food or curious about Fukuoka’s signature flavors, Karashi Mentaiko Nabe offers a unique and memorable culinary experience. It’s a testament to how a humble local ingredient can be transformed into a standout hot pot dish that warms both body and soul.
5. Soy Milk Hot Pot – A Modern Local Favorite
Soy Milk Hot Pot, known as “Tonyu Nabe” in Japanese, has gained popularity in Fukuoka in recent years as a modern, health-conscious twist on traditional hot pot cuisine. This dish is especially favored by those looking for a lighter, yet still satisfying meal that aligns with contemporary dietary preferences. Its smooth, creamy broth is made from high-quality soy milk, offering a subtle sweetness and rich texture without the heaviness of cream or animal fat.
While not a long-standing traditional dish like Motsunabe or Mizutaki, Soy Milk Hot Pot has carved out its own place in Fukuoka’s culinary landscape. It’s typically served with an assortment of fresh vegetables such as napa cabbage, carrots, mushrooms, and spinach, along with tofu, chicken, or thinly sliced pork. Some versions also include mochi (rice cakes), udon noodles, or seafood to add depth and variety.
The soy milk broth is often enhanced with dashi, miso, or sesame paste, providing layers of umami that complement the mildness of the soy. As the ingredients simmer, they absorb the gentle flavor of the broth, resulting in a warm and nourishing meal. Diners can customize the flavor further with dipping sauces like ponzu or sesame-based dressings.
Popular among women and health-focused diners, this hot pot is often featured in cafes and specialty restaurants around Tenjin and Daimyo in Fukuoka. It’s appreciated not just for its taste, but also for its nutritional benefits—high in protein, low in fat, and lactose-free. Many establishments also offer vegetarian or vegan versions, making it accessible to a wide range of customers.
The average price for Soy Milk Hot Pot ranges from ¥1,800 to ¥2,800 per person (about $12–$19 USD), depending on the ingredients and restaurant. Some venues offer set menus that include appetizers, dessert, and drinks, providing a well-rounded dining experience.
In a city known for its bold flavors and meaty dishes, Soy Milk Hot Pot stands out as a gentle yet deeply satisfying alternative. It embodies Fukuoka’s evolving food culture—where tradition and innovation coexist to meet the tastes of a modern audience.
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