Cuisine of Fukuoka
Regional Cuisine, Fukuoka
"Okyuuto", served as part of the zensai (selection of morsels), is an item made from "ego-nori" seaweed jelly and is a popular breakfast in Fukuoka.Golden threadfin bream, a premium white fish that is prized in Fukuoka, has been selected for the shusai (main course). This fish is prepared by a simple steamed recipe, allowing passengers to savour the refined taste.
Garlic flavored Sirloin Steak of Japanese Black produced in Fukuoka Prefecture
Sirloin steak produced in Fukuoka prefecture, grilled with a garlic flavour. Enjoy the steak with lemon, salt, or a unique sauce which intricately blends moderate sourness, savory herbs, and spices together with a soy sauce base.
Grilled Spicy Cod Roe over Steamed Rice in Soup Stock
Cod roe, a specialty of Hakata, grilled and then broken to be served in small pieces. Enjoy with chopped kelp, bubu arare (rice crackers), and Japanese honewort.