baked curry

Yaki curry is a dish like doria: curry is poured over rice, topped with cheese, and baked in the oven. It is said to have originated in the 1950s as a menu item at a restaurant called Yamadaya in Mojiko.

street stall

Nakasu in Fukuoka Prefecture is famous as the “city of food stalls.” At night, many yatai (street stalls) open, offering a wide variety of dishes. This yatai culture began around the postwar period and has a history of being regulated, but today various efforts are being made to preserve it.

red

The name of Amaou, a strawberry variety developed in Fukuoka Prefecture, comes from the initial letters of its characteristics. Just hearing that it stands for “bright red, round, large, and delicious” makes you want to eat it, doesn’t it?

sweet

Not only in Fukuoka Prefecture but throughout Kyushu, soy sauce is characterized by a lower salt content and sweetness, created by blending standard dark soy sauce with sweeteners and other ingredients. Incidentally, Fukuoka Prefecture is said to have the largest number of soy sauce producers in Japan.

Learning; scholarship; academic studies

Dazaifu Tenmangu is said to bring success in academics. This is because Sugawara no Michizane, who is enshrined at Dazaifu Tenmangu, is traditionally believed to have excelled in scholarship and is revered as the god of learning. Dazaifu Tenmangu is also regarded as the head shrine of all Tenmangu shrines across Japan, and many examinees and students visit from all over the country to pray.

Tonkotsu ramen

When it comes to Hakata ramen, it’s all about the tonkotsu (pork bone) broth. Other defining features include the use of ultra-thin straight noodles and toppings like pickled red ginger and wood ear mushrooms. It’s also said that choosing your preferred noodle firmness and the “kaedama” system (ordering an extra serving of noodles) originated with Hakata ramen.

Burdock tempura

The classic topping for Hakata udon is burdock tempura. By the way, unlike Sanuki udon from Kagawa, Hakata udon features soft noodles with a gentle chew rather than a firm bite. Its appeal lies in the pleasantly springy texture and the broth made from ingredients like dried sardines and kelp. The soft noodles soak up the broth, making it especially delicious.