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Fukuoka is a town known for its gastronomic delights, and the many top-notch foods on offer are loved by tourists and locals alike. One food you must try when you visit Fukuoka is the well-loved Motsunabe. It is a filling meal packed with collagen and vegetables. This article gives you the facts on Motsunabe and introduces the best restaurants where you can go and try it.
Winter is approaching, making it a great time for hot pot. For Japanese people, hot pot is always present in a family reunion, and it is also an indispensable dish at banquets. Widely known Japanese hot pot dishes include sukiyaki (beef and vegetable stew prepared by adding seasonings like soy sauce, cooking wine, and sugar to the broth in an iron pot) and shabu-shabu (sliced meat parboiled with vegetables and eaten with dipping sauce).
Depending on the region, hot pot also reflects the characteristics of the local area!
This article will introduce the history of Japanese hot pot, the top 5 Japanese hot pot dishes, and several recommended restaurants to help you gain a deeper understanding of Japanese hot pot.
Our goal is to take your culinary journey to the next level by helping you find the best restaurant. With SAVOR JAPAN, you can search and make reservation for the Japanese Cuisine restaurant that matches to you perfectly.
Tokyo Area Near Tokyo Kyoto and Osaka Area Hokkaido Area Northern Honshu (Tohoku) Central Honshu (Chubu) Western Honshu (Chugoku) Shikoku Kyushu Okinawa and Southeast Islands
Tokyo Area Near Tokyo Kyoto and Osaka Area Hokkaido Area Northern Honshu (Tohoku) Central Honshu (Chubu) Western Honshu (Chugoku) Shikoku Kyushu Okinawa and Southeast Islands
Japan's largest city, Tokyo, is the center of culinary culture in Japan.
Coastal areas, mountains and valleys surrounding Tokyo are bursting with tourist destinations, such as hot springs and ski slopes, where many unique foods are only available locally.
The cities of Kyoto and Osaka, together with their surrounding areas, have greatly influenced Japan's culinary culture since the 7th Century.
The island of Hokkaido is home to wide-ranging produce of the finest quality, such as rice, meat, vegetables, fish and fruit.
The northern end of Japan's main island, Honshu, is renowned for its seasonal fruit and vegetables, nation-leading harvest of fish.
Chubu is in the center of Japan's main island, Honshu, and its culinary culture reflects its position between Japan's western and eastern halves.
Chugoku, on the southwest of Japan's main island, is rich with diverse produce.
The mild climate of Shikoku is ideal for growing citrus fruit such as sudachi.
Western culture was first introduced to Japan through Kyushu, Japan's third largest island, where the influence of Portuguese and other western cuisine influenced the creation of a colorful culinary tradition.
Okinawa, Japan’s southernmost prefecture, is a treasure trove of distinctive dishes and drinks that have become popular throughout Japan, including Okinawa soba, unique sushi toppings and Awamori distilled liquor.
