Motsunabe
もつ鍋Dish
Motsunabe suits groups who want a cheap, hearty pot of offal and greens to share in Fukuoka, and the texture of the offal is the part some visitors need to warm to.
Where to eat Motsunabe · 1 place
Motsunabe is a pot of offal simmered with heaps of cabbage and garlic chives at the table. Fukuoka's tourism office traces it to the years after the Second World War, when coal miners cooked offal and chives in soy in aluminium pots. It became a craze across Japan for being cheap, filling and full of vegetables.
People in Fukuoka eat it in the heat of summer as readily as in winter, sweating it out over the burner, according to the city's tourism office.
Quick answers about Motsunabeよくある質問
Where does motsunabe come from?
Motsunabe comes from Fukuoka. The city's tourism office says it grew from a postwar dish of offal and garlic chives cooked in soy in aluminium pots, made by coal miners.
How do you order Motsunabe?
Order by the portion for the table and pick the soup; Ooyama's signature is a rich miso.
When is Motsunabe in season?
Motsunabe: All year. Locals eat it in summer as well as winter.
Where can you eat Motsunabe in Japan?
Places we list for Motsunabe include Hakata Motsunabe Ooyama, Hakata Deitos.