✳︎Title: Fukuoka Prefecture's Local Cuisine ✳︎Author: Kikue Kusunoki ✳︎Publisher: Dobunkan ✳︎Date of Publication: September 17, 1984 (First Edition) ✳︎Size: Approximately 18cm x 21cm ✳︎Number of Pages: 226p ✳︎Condition: Soiled dust jacket 【Table of Contents】 Hakata New Year's Cuisine Shikanoshima New Year's Cuisine Kitakyushu City New Year's Cuisine Buzen City New Year's Cuisine New Year's Cuisine Passed Down in the Kamei Family How to Choose and Prepare Herring Roe Salt That Calls for Birth Products Hakata Zoni (New Year's Soup) Hakata Region Chikugo Region Kitakyushu/Buzen Region Chikuhō Region Fukuoka Prefecture's Local Cuisine The Origin of Hakata Dontaku Chikuzen Appetizers Yame Region Kurume/Yame Dazaifu Zoni Iizuka's Local Cuisine Tagawa's Local Cuisine Buzen Region Hakata-ori (Hakata Weaving) Hakata Zoni (※Excerpted from 120 items) This book covers over 90 types of food culture, including New Year's cuisine, local cuisine, and celebratory dishes from various parts of Fukuoka Prefecture, as well as research materials. This book is a valuable record that comprehensively covers the details of the "food rituals" that are disappearing in modern times, as the author (85 years old) earnestly walked around Fukuoka Prefecture, listened, and tasted. In particular, it focuses on the differences in New Year's food in each region: Chikuzen, Chikugo, Buzen, and Chikuhō. ✳︎"Shikanoshima's New Year" Celebrating the Treasures of the Genkai Sea Shikanoshima introduces the custom of fishermen, where large, whole sea bream and sea bass are displayed during the New Year to pray for a good catch in the coming year. ✳︎The Unknown Meaning and Cooking of "Herring Roe" Even with "herring roe," a celebratory dish, the book details its origins, the wishes placed in "many children," and simple, traditional cooking methods, delving deeply into the differences between regions. ✳︎The Different Styles of "Zoni" (New Year's Soup) by Region The section on Zoni does not simply introduce the soup, but also explains the meaning of the "ago (flying fish)" broth used in Hakata Zoni, and the background of the ingredients and mochi shapes (round or square) that differ by region, allowing readers to understand lifestyles and historical power transitions. ✳︎The Depth of the Disappearing "Preserved Foods" The book carefully picks up the flavorful preserved foods that people created with wisdom and ingenuity before the development of logistics, such as "beta mochi" and "boiled wakame seaweed and dried shiitake mushrooms," and even the meaning of eating them at celebratory occasions. This book is the best resource for understanding the faith, life, and history of the people of Kyushu through local cuisine, and it is the best recipe book for food culture researchers, history enthusiasts, and chefs seeking the authentic taste of "Wow, how nostalgic!" #FukuokaCuisine #Recipe #NewYearsCuisine #LocalFood #FukuokaSpecialty #BasicAndAppliedCookingPractice