01 Rice・wheat


Pick up Genki tsukushi

The grain is sticky and glossy, delicious either when it's freshly cooked or cold, and perfect for making onigiri (rice balls) and obento (lunch box). On Chikugo Plain at the end of September in the harvest season, a beautiful scenery of heavily ripened golden ears of rice spreads. With a reputation of good taste which does not deteriorate after harvested until the next summer, Genki Tsukushi was given its name with the hopes of "growing to be genki (healthy) while tolerating hot weather" and "giving genki (vitality) to people who eat it." It is Fukuoka's pride and joy and the rice that we want everyone throughout the country to eat.



Ra-Mugi is a variety of wheat developed to be used for Fukuoka ramen. Noodles made from Ra-Mugi are not only chewy and bright but also do not easily become soft when boiled and have a good aroma, which makes it perfect for Fukuoka ramen, known for its straight thin noodles. An increased protein content rate, which greatly affects the chewy texture of noodles and how well it can be maintained when boiled, by making extra efforts, such as treading wheat plants or giving additional fertilizer, makes it possible to produce wheat of chewy texture. Currently, more than 200 ramen shops, primarily in Fukuoka Prefecture, serve ramen made from Ra-Mugi.

02 Vegetables


Pick up Bamboo Shoots

Fukuoka Prefecture is one of the top producing areas of bamboo shoots, a vegetable which heralds the arrival of spring. Yame City, a major production area, has fertile soil perfect for growing bamboo shoots, and is recorded to have cultivated them since the Edo period(1603~1868). With bamboo groves spreading from flat areas to mountain areas, they can be shipped for a long period from late October to late May. The Ouma Bamboo Shoots, a brand of the Ouma area in Kitakyushu, are particularly famous. They are grown by the cultivation method of spreading high-quality red kyakudo, earth brought from a different land, over the soil before sprouts begin to appear.


Hakata Tsubomina

Hakata Tsubomina is cultivated only in Fukuoka Prefecture and said to be a vegetable which heralds the advent of spring. It's a type of large-size mustard green native to China, and is registered as a new variety after it's repeatedly cultivated in Fukuoka Prefecture. In an extremely cold season, tiny tsubomina is harvested by pushing thick leaves around it aside. It has a spicy hot flavor as well as a refreshing sweet flavor. It is a high-class food material that retains its crispy texture even when heated and goes well with all kinds of cuisines, including Japanese, Western, and Chinese.


Hakata Eggplant

The Hakata Eggplant has been cultivated on a full scale in Fukuoka Prefecture for more than a half century. Fukuoka has a large scale of production and boasts the fourth largest shipping volume in Japan. Of the eggplants produced with technological prowess developed over a long history, only those that meet strict standards in size, color, etc. can bear the name Hakata Eggplant. A soft skin and mild flavor are their defining characteristics.

03 Fruit


Pick up Amaou

The top-brand strawberry Amaou was given its name by combining the first syllables from four words: akai (red), marui (round), ookii (big), and umai (delicious). With its large bright red pulp, unimaginable juiciness, rich sweet flavor, and moderate acidity, it is truly the king of strawberries. Having met strict standards in size, shape, color, etc., Amaou strawberries are carefully packed one by one by their producers. Please enjoy Amaou, carefully selected top-brand strawberries.



The Akiou, "King of Autumn," was developed over a decade at the Fukuoka Agriculture and Forestry Research Center. It has a crunchy, light texture and is almost devoid of seeds. They were produced by crossing the Fuyu, a representative of sweet persimmons, and the Taishu, which has a crunchy texture. With its sugar content higher than Fuyu by one to two degrees and easiness to eat due to its almost seedless characteristic, it is highly rated by top-level chefs because it "can be easily used for dishes and sweets."



The Amawi (lit. sweet) is an original variety of kiwis developed in Fukuoka Prefecture. As the name indicates, it tastes very sweet and its large fruit and yellowish pulp are its defining characteristics.It was developed over about eight years at the Fukuoka Agriculture and Forestry Research Center and started to be sold in 2016. After it's harvested, stored, and force-ripened in October, shipment starts in November.



Fukuoka Prefecture has the third largest area of cultivation of figs in the country. The Toyomitsuhime is Fukuoka's original variety of fig, which is outstandingly sweet with its average sugar content level at 17. You can eat it whole, including its skin, because the skin is thin, and its elaborate flesh and thick soft texture are its characteristics. It is shipped from early summer to early autumn and popular among people of various generations at places such as a sweet shop.

04 Animal Product


Pick up Hakata Wagyu

Hakata Wagyu was born out of the desire to "provide safe and tasty wagyu for consumers in Fukuoka Prefecture by uniting the efforts by all the wagyu producers in the prefecture." Of the Kuroge Wagyu, Japanese Black, raised for 12 months or more in the prefecture by registered farmers, only those that meet the Japan Meat Grading Association’s third grade or higher are called Hakata Wagyu. The cattle are raised with plenty of rice straws made in Fukuoka, an area known for its plentiful rice production, making the meat soft and juicy.


Hakata Jidori

Hakata Jidori are raised meeting strict standards in bloodline, the method of raising, the number of raising days, etc. Hakata Jidori were developed by Fukuoka Prefecture by crossing the gamecock, which has an established reputation for its good taste, and the Barred Plymouth Rock, which has delicate flesh with strong umami, or savory taste, and further crossing with the plump White Plymouth Rock. It has a crisp texture and good taste which spreads in your mouth with every bite, and is highly rated for the juiciness of not only its chicken thigh but also chicken breast and its maintained quality. In 2017, of all Jidori in Japan, it had the largest number of shipment in Kyushu and the third largest in the country.

05 Seafood


Pick up Natural Madai

While natural madai, red sea bream, are valuable, accounting for only 20% of all the madai distributed in Japan. Fukuoka Prefecture is one of the largest natural madai producing regions with Itoshima City becoming No. 1 in the quantity of the catch. Madai caught in the Genkai Sea were introduced in Engishiki, a Japanese book about laws and customs written as many as 1,000 years ago in the Heian Period (794-1185), as a tribute to the Imperial Court. The peak of the landing season is in May and June, and the fish are caught by the gochiami fishing method or haenawa (longline) method. Natural madai, which grows to be as big as one meter, have beautiful thick mild-flavored white meat and can be eaten in various ways, including arataki (simmered fish head and bony parts), shioyaki (salt-grilled fish), ushiojiru (clear fish soup), or taimeshi (rice cooked with minced red sea bream) as well as sashimi. Tai chazuke (rice soup with sea bream) using stock is particularly delicious.



The anago (saltwater eel) which grows up buffeted by the raging waves of the Genkai Sea has moderate fat and lean meat. One of the major anago producing areas in the prefecture is Munakata City, which attracted attention when the Sacred Island of Okinoshima and Associated Sites in the Munakata Region were inscribed on the UNESCO World Heritage List. Because it is caught by the method of kagoryou, cage fishing, in which a cage containing bait is set at the bottom of the sea and catches fish, it is landed alive and almost intact.



The Ipponyari is a type of the Swordtip Squid, whose length is 15 cm or longer, carefully caught one by one in the Chikuzen Sea. It was named after a famed yari (spear) called Nihongou, which a Kuroda samurai warrior acquired by winning a drinking match. Its transparent, beautiful meat is crispy and when bitten, its umami and sweet flavor spread in your mouth. Since squids easily become stressed, they are treated with special care after they are caught until they are taken to the port for shipment; for example, the needle is removed without touching the fish flesh as much as possible, they are put in a livewell, or they are cooled down in a cooler.



The Buzen Sea, a major fishing ground of hamo, a dagger-tooth pipe conger, is a shallow sea which has vast tidal flats. The sea also has abundant nutrients from rivers flooding in and many hamo with plenty of fat are landed at each port of the Buzen Sea from July to November. After landed, in order to bring out their umami, they are held in a pool for a few days, and just before shipment, they are killed by the ikejime method and deblooded. They have thick, white meat with a light taste and go well with soup.

特鮮 本鰆

Tokusen Hon Sawara

The Sawara, a Japanese Spanish Mackerel, caught in the Chikuzen Sea, have been branded as "Tokusen Hon Sawara," specially fresh Japanese Spanish Mackerel. Large sawara weighting 2.5 kg or more fished with a pole and line are quickly killed by the ikejime method and deblooded on a sponge in order to prevent the cracking of the flesh. Then they are put in a large cooler filled with seawater ice so as not to bend the body and are cooled down well to keep a high degree of freshness. By going through these procedures, high-quality flesh is maintained.


Fukuoka Ariake Nori

The Ariake Sea, where Fukuoka Ariake Nori is cultivated, has many rivers flowing in, including the Chikugo River, the largest river in Kyushu, and the Yabe River, and plenty of nutrients needed to produce nori, seaweed, run into the sea. When the tide falls, the sea level becomes six meters lower than at high tide and vast tidal flats appear. Taking advantage of this huge gap between low tides and high tides, nori is produced by a culture method in which seaweed nets are set on poles and nori becomes exposed at low tide. They are top-quality seaweeds with a rich aroma which easily melt in your mouth and whose umami will spread over your tongue.

06 Tea


Yame Tea, Traditional Authentic Yame Gyokuro

Fukuoka's Yame Tea, high-grade tea with a mild flavor and strong umami, is popular both in and outside Japan for its high quality. In the Gyokuro Category of the 2018 National Tea Competition, Yame Tea swept the first to 19th places and received the highest award, given by the Ministry of Agriculture, Forestry and Fisheries, for the fifth consecutive year. In addition, Traditional Authentic Yame Gyokuro is produced by a traditional method in which tea bushes are covered with straw screens and shielded from the sunlight for 16 days and picked by hand without pruning tree branches on purpose. It was registered in the Geographical Indication (GI) protection system* in December 2015, and it is the first tea registered in the system.

* A system established in order to protect products whose quality or other characteristics closely correspond to a specific geographical location or origin, such as a traditional production method, climate, natural environment, or soil conditions, by registering the name of the product (geographical indication) as intellectual property.

07 Sake


Japanese Sake

Fukuoka Prefecture, where the two essential factors for the production of sake, rice and water, are both available, is a prosperous region for the sake industry, which has the fifth largest number of sake breweries in Japan. It produces three kinds of shuzo kotekimai (rice suitable for sake brewing): Yamada Nishiki, the representative of shuzo kotekimai, Yume Ikkon, which was developed in Fukuoka Prefecture, and Gin no Sato, sake rice developed by the country suited for production in Kyushu. Sake brewers are involved in the production with the idea of sake not as something to simply intoxicate people but as something to help them enjoy food, such as fresh fish, mizutaki, and yakitori, even more. Although there are numerous sake breweries, everyone involved in the production of sake shares the same thought and works hard to produce delicious sake.


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