Fukuoka’s local cuisine recommended in November

Table of contents

“100 selections of local dishes”

Fukuoka Prefecture’s local dishes recommended in November are “Mizutaki” and “Game-ni”. Both have been selected as one of the “100 Local Cuisine” by the Ministry of Agriculture, Forestry and Fisheries. We can eat both “Mizutaki” and “Game-ni” all year round, but I think that the hot pot “Mizutaki” is more suitable for the cold season from November to March.

https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-4.pdf

“Mizutaki”

“Mizutaki” is a dish in which chicken is boiled, the umami is brought out, and it is dipped in ponzu sauce. After eating the mizutaki ingredients, the porridge using the soup with the umami of various ingredients is really delicious. Personally, I like porridge and soup after hot pot cooking rather than eating hot pot ingredients.

“Game-ni”

“Game-ni” is a simmered dish of chicken, konjac, root vegetables, etc. seasoned with soy sauce, sugar, mirin, etc. It seems that the origin of the dish was the battlefield dish of the Kuroda clan in Fukuoka prefecture. Since the northern part of Fukuoka Prefecture was called “Chikuzen no Kuni”, it is also called “Chikuzen-ni” outside of Kyushu. Although it is a local dish of Fukuoka prefecture, it can be said that it is a typical Japanese dish made at homes all over Japan.

“Hakata Jidori”

“Hakata Jidori” was developed based on Shamo chicken as a local chicken suitable for “Mizutaki” and “Game-ni”, which are the local dishes of Fukuoka prefecture. It is famous as a brand chicken. In Japan as a whole, the number of Hakata Jidori shipped was 570,000, ranking third (2020). The first place is Awao chicken 2.06 million, and the second place is Nagoya Cochin 900,000. In addition, 550,000 “Hakata Ichibandori” from Fukuoka Prefecture will be in 4th place. It can be understood that Fukuoka Prefecture is one of the leading chickens shipped in Japan.

“Karashi-mantaiko”

“Karashi-mantaiko (spicy cod roe)” has been selected by Fukuoka Prefecture as one of the “Local dishes loved by the nation” by the Ministry of Agriculture, Forestry and Fisheries. Alaska pollack ovaries are soaked in soup cooked with chili peppers. Alaska pollack is in season from December to March, but we can eat “Karashi-mantaiko” all year round. “Karashi-mantaiko” is arranged in various dishes such as mentaiko spaghetti and is popular all over Japan.

https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-6.pdf