Hakata Ramen Its characteristics are simple - straight, thin noodles in a rich pork stock soup. It is so good that you won't be able to stop yourself from ordering another bowl. There aren't too many noodles in one serving so try leaving some soup in the bowl and order up another batch.

Karashi-mentaiko Mentaiko is walleye pollack roe pickled with salt and chili powder. This Hakata specialty was inspired by Korean daily cuisine, and is now appreciated and enjoyed all over Japan.

Karashi-takana Popular in Kyushu, this pickled leaf mustard with chili can also be eaten with Hakata ramen.

Mizutaki This dish was first produced in Hakata about a hundred years ago. First, chicken is thoroughly boiled to extract a rich, thick soup then other ingredients like cabbage and tofu are thrown in. The resulting dish is eaten with ponzu (a mixture of soy sauce and bitter tangerine juice).

Blowfish Fukuoka is close to Shimonoseki, center of Japan's blowfish culture but the Yanagibashi Joint Market Union also carries blowfish, ready made to be eaten as sashimi or put in a pot and cooked.

Hakata Noodles Because of the fame Hakata ramen enjoys, regular Japanese style noodles are not as well known, but they are also very good. Eat them with a Satsuma-age (fried fish paste) and lots of green onions. You might just be able to become a Hakata noodle connoisseur if you eat enough.

Motsunabe This dish has become popular among all Japanese in the past few years ago for its taste and reasonable price. Fresh cow intestines are boiled with cabbage and leek, and at the end of the process the soup is used to cook regular or "champon" noodles.

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