Motsunabe Audio Guide
Springy offal, heaps of cabbage and garlic chives, and a garlic-scented broth to gather around: that is motsunabe, a hot pot born in Hakata in Kyushu. Across six parts we trace its history from a humble nourishing dish t…
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Welcome to the World of Motsunabe
Welcome to the world of motsunabe. In a bubbling, simmering broth, springy motsu dances with heaping mounds of cabbage and garlic chives, all rising in steam. The scent of garlic stirs the appetite, and bright red chili adds a fiery touch of color — this is motsunabe, the hot pot born in Hakata, in Kyushu. Motsu means the offal of beef and pork. This dish was born from the wisdom of eating, without waste and with real pleasure, a cut once overlooked. Everyone gathers around a single pot, laughing across the steam as they dig in. Motsunabe is a warm, lively dish that feels like the very warmth of Hakata's people. Cheap, nourishing, and a perfect partner for both sake and rice, it is now loved across all of Japan as one of Hakata's signature specialties. For the next little while, let's savor the story of this hearty hot pot. Let's begin with how motsunabe was born and spread across the country — with its history.
What you'll hear on site
- The History of Motsunabe ¥200 · 7 days
- Broth and Ingredients ¥200 · 7 days
- Hakata and Offal Culture ¥200 · 7 days
- When Do Japanese People Eat It? ¥200 · 7 days
- Cooking It and Etiquette ¥200 · 7 days
- Ordering and the Champon Finish ¥200 · 7 days
Unlock all stops for 7 days — ¥200 / 7 days
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