Motsunabe: Uncover the History and Benefits of A Japanese Hot Pot

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The term “Motsunabe” may not be familiar to you, but it’s likely you’ve ALREADY eaten it!

Motsunabe is a Japanese hot pot dish made with vegetables and beef offal, local to Fukuoka City. Very popular among locals because it’s cheap but delicious and fits into the culture of using the internal organs of animals such as tripe and not throwing anything away

Let’s look at the history, ingredients, and health benefits of this delicious dish.

What is Motsunabe

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Deliciously Cheap: An Introduction to Motsunabe

What is Motsunabe?

Motsunabe is a hot pot dish that’s popular in Fukuoka City, Fukuoka Prefecture. It’s made with beef and pork motsu (aka hormone or pork offal) and is a great way to get your internal organ fix without breaking the bank. So if you’re a fan of tripe and don’t like wasting food, then Motsunabe is the perfect dish for you!

What Makes Motsunabe So Delicious?

Motsunabe is a cheap and delicious way to enjoy hormone and other internal organs. It’s a local dish that’s beloved by the people of Fukuoka City, so you know it’s gotta be good. Plus, it’s a great way to get your daily dose of protein without spending a fortune.

How Do You Make Motsunabe?

Making Motsunabe is easy! Here’s what you’ll need:

  • Beef and pork motsu
  • A pot
  • Soy sauce
  • Sake
  • Mirin
  • Garlic
  • Ginger
  • Green onions

Once you’ve got all your ingredients, just follow these steps:

  • Heat the pot and add the motsu.
  • Add the soy sauce, sake, and mirin.
  • Add the garlic, ginger, and green onions.
  • Simmer for about 30 minutes.
  • Enjoy your delicious Motsunabe!

Experience the Winter Magic of Nabe

What is Nabe?

Nabe is a traditional Japanese dish that is essential for surviving the cold winter months. It’s so popular that some Japanese folks even say that winter isn’t complete without it. Nabe is a one-pot meal where a bunch of ingredients are simmered together. Depending on where you are in Japan, you can find a variety of unique nabe dishes.

The Kotatsu Tradition

Eating nabe with the family around a kotatsu (a heated table) is a tradition that dates back centuries in Japan. It’s one of the things that reminds the Japanese of winter. Some of the more eye-catching nabe dishes include tomato nabe with whole tomatoes and kiritanpo nabe with stick-shaped rice cakes.

Motsunabe: Fukuoka’s Gift to the World

Fukuoka is known for two things: ramen and motsunabe. Motsunabe is a type of nabe that’s made with beef or pork offal. It’s a dish that’s sure to keep you warm during the cold winter months.

Ready to Try Nabe?

So, what are you waiting for? Get your family together and experience the winter magic of nabe! From tomato nabe to kiritanpo nabe to motsunabe, there’s something for everyone. And don’t forget to gather around the kotatsu for a truly traditional experience.

The Origin of Motsunabe

The Etymology of Motsunabe

Motsunabe, or “hormone hot pot,” is a popular dish in the Kansai region of Japan. But did you know that the name of this dish actually comes from the Kansai dialect phrase “something to give up (放るもん),” or “throwing away (捨てるもの)?” That’s right – originally, hormones weren’t even used as an ingredient!

It’s believed that the locals ate Motsunabe because of the food shortage after World War II. So, if you’re ever in the Kansai region, be sure to give this dish a try and appreciate the history behind it!

What’s in Motsunabe?

Motsunabe is a hot pot dish that’s made with a variety of ingredients, including beef or pork offal, vegetables, and broth. It’s usually served with a variety of condiments, such as soy sauce, garlic, and chili pepper.

The dish is cooked in a pot over a flame, and it’s usually shared among several people. So, if you’re looking for a way to bond with your friends and family, Motsunabe is definitely the way to go!

The Evolution of Motsunabe

From Coal Miners to Sukiyaki Style

It all began during World War II when some Koreans who worked as coal miners decided to cook up a storm with hormones, leeks, and aluminum pots. They added a dash of soy sauce for flavor and voila! Motsunabe was born.

Fast forward to the 1960s and the dish had evolved into a sukiyaki-style, with sesame oil, peppers, green onions, and more being added to the mix.

The Hakata Specialty

The Hakata area of Fukuoka City was a late bloomer when it came to Motsunabe. It wasn’t until 25 years ago that locals even knew about it. But in 1992, the Hakata-style Motsunabe store opened in Tokyo, and the rest is history!

Today, Motsunabe is a specialty of the Hakata area, and it’s made with a variety of ingredients and seasonings. Think beef tripe, pork tripe, leeks, cabbage, garlic, and falcon nails, all cooked up in a delicious broth of soy sauce, miso, bonito, and kelp stock. Yum!

The Benefits of Eating Offal

Vitamins and Minerals

Offal is packed with vitamins and minerals that regular meat just can’t compete with. B vitamins are great for giving you a little pick-me-up when you’re feeling tired, while Vitamin A helps keep your skin and mucous membranes in tip-top shape. Plus, there’s plenty of iron and zinc to help boost your immunity and keep anemia at bay. And let’s not forget Vitamin C, which helps your collagen do its job.

Beauty Benefits

If you’re looking for a beauty boost, offal’s got you covered. It’s packed with vitamins and minerals that can help you look and feel your best. Plus, when you eat offal, you should always pair it with some veggies to get the most out of it.

Cooking Up a Delicious Motsunabe

What is Motsunabe?

Motsunabe is a classic Japanese dish that is sure to have your taste buds dancing! It’s made with motsu (usually beef small intestines), garlic chives, cabbage, and tofu. The famous Hakata style motsunabe usually uses beef small intestines, which have a soft, spongy texture and high levels of white fat. Yum!

Ingredients

You’ll need the following ingredients to make your motsunabe:

  • Motsu (usually beef small intestines)
  • Garlic chives
  • Cabbage
  • Tofu
  • Chinese garlic
  • Red chili pepper
  • Soy sauce
  • Mirin (Japanese sweet rice wine)
  • Water
  • Chicken bone broth

Instructions

Let’s get cooking! Here’s what you need to do:

  • Cut all of your ingredients into bite-sized pieces
  • Rub the motsu in salt and flour and then rinse to get rid of the strong smell
  • Bring the dashi to a boil and then add the motsu and simmer
  • Add your vegetables and bring to a boil again
  • Mix thoroughly and season with Chinese garlic and red chili pepper
  • Add extra seasonings such as garlic or thinly chopped chilis (optional)
  • Serve and enjoy!

Tips and Tricks

Here are some tips and tricks to make sure your motsunabe is the best it can be:

  • Boil the vegetables quickly on a high heat to allow the flavor of the dashi to permeate the vegetables
  • Rub the motsu in salt and flour and then rinse to get rid of the strong smell
  • Add extra seasonings such as garlic or thinly chopped chilis for an extra kick of flavor

How to Enjoy Motsunabe

The Basics

Motsunabe is a hot pot dish that’s popular in Japan. It’s made with beef or pork offal, vegetables, and a flavorful broth. Once it’s ready, dish it up and dig in!

Seasoning Tips

If you’re looking to add a bit of kick to your motsunabe, try seasoning it with cayenne pepper. A little spice can really take the flavor to the next level.

The Finishing Touch

In Japan, it’s customary to finish off a night of hot pot and drinking with a bowl of rice or noodles cooked in the remaining dashi broth. This is known as “shime” and it’s the perfect way to savor all the delicious flavors of the motsu and vegetables. So don’t forget to give it a try when you’re in Japan!

Tantalizing Motsunabe Restaurants You Should Try

Rakutenti Hakata (Fukuoka)

This place has been serving up the same delicious soup for over 40 years! It’s a unique blend of soy sauce and a secret sauce that’s sure to tantalize your taste buds. The garlic chives come from JR Kyushu Farm and are thick, deep green, and fragrant. The cabbage is from Kuwano Farm in Fukuoka Prefecture and is extra sweet with reduced pesticides. And the noodles? They’re made with a unique manufacturing method that makes them perfect for motsunabe soup.

Hakata Motsunabe Ooyama (Fukuoka)

This shop is all about the first bite of deliciousness! They carefully select their ingredients and spend time perfecting their soup. It’s a triple soup stock of vegetables and seafood with a uniquely blended soy sauce. It’s got a gentle and mellow taste that really brings out the flavors of the ingredients.

Arizuki Ebisu (Tokyo)

Arizuki is a famous hot pot restaurant that uses domestic offal. You can enjoy a delicious motsunabe that’s easy to eat, with two different flavors: “white motsunabe” based on Kyushu miso and “red motsunabe” based on soy sauce. Plus, their special spicy cod roe and omelet are to die for!

Hakata Motsudokoro Kirari (Tokyo)

This shop is all about using ingredients from Kyushu. You can enjoy a full-fledged motsunabe with a grave that you can only get here. There are six types of motsunabe:

  • Miso
  • Salty soy sauce
  • Salt
  • Spicy miso
  • Black mar oil
  • Tororo

Plus, the black mar oil is an original menu only at the Meguro store, and the charred garlic oil works wonders. Miso seems to be the most popular among women, so if you’re not a fan of hormones, this is the place for you!

FAQ

What Does Motsunabe Taste Like?

Motsunabe is a winter must-eat in Fukuoka, Japan. It’s a hot pot dish made with springy motsu, a type of beef offal, and a flavorful dashi broth. The motsu has a notable bite and the dashi is made with sweet-tasting Kyushu-produced soy sauce. The result? A mild yet refreshing flavor that’ll leave you wanting more! Plus, you can choose between a salty or miso-based dashi, so you can customize the flavor to your liking. So, if you’re looking for a tasty winter treat, motsunabe is the way to go!

Important Relations

Furkuoka

Fukuoka, the capital of Fukuoka Prefecture, is located on the northern shore of Japan’s Kyushu Island. It’s a bustling city, with ancient temples, beaches, modern shopping malls, and even a castle. But there’s one thing that Fukuoka is known for above all else: Motsunabe!

Motsunabe is a type of hot pot dish that originated in Fukuoka. It’s made with beef or pork offal, cabbage, garlic, and a special miso-based broth. It’s a hearty and flavorful dish that’s perfect for cold winter nights.

Fukuoka is the perfect place to try Motsunabe. The city is home to some of the best restaurants in the country, and many of them specialize in Motsunabe. You can find it in traditional izakayas, or even in more modern establishments. Plus, the city’s lively atmosphere makes it the perfect place to enjoy a hot pot meal with friends.

So, if you’re ever in Fukuoka, be sure to try some Motsunabe! It’s a delicious and unique dish that you won’t find anywhere else. Plus, it’s the perfect way to warm up on a cold winter night. So, what are you waiting for? Get out there and enjoy some Motsunabe!

Kyushu

Kyushu is Japan’s third-largest island and the most southerly of its four main islands. It’s known for its active volcanoes, beautiful beaches, and natural hot springs like the ones at Beppu. But Kyushu is also home to something else that’s just as hot – Motsunabe!

Motsunabe is a type of hot pot dish that originated in Kyushu. It’s made with pork or beef offal, vegetables, and a special miso-based broth. It’s usually served with a side of rice and a variety of condiments, like sesame oil, garlic, and chili peppers.

Motsunabe is a popular dish in Kyushu, and it’s become a symbol of the region’s cuisine. It’s often served at special occasions, like festivals and family gatherings. It’s also a popular dish among tourists, who come to Kyushu to experience the unique flavors of the region.

The key to a good Motsunabe is the broth. It’s made with a combination of miso, soy sauce, sake, and mirin. This combination of flavors gives Motsunabe its unique umami taste. The broth is also cooked with pork or beef offal, which adds a richness to the dish.

The vegetables used in Motsunabe vary, but the most popular ones are cabbage, leeks, and mushrooms. These vegetables are cooked in the broth until they are tender and flavorful.

Motsunabe is a delicious and hearty dish that’s perfect for a cold winter night. It’s a great way to experience the unique flavors of Kyushu, and it’s sure to warm you up! So if you’re ever in Kyushu, be sure to try some Motsunabe – it’s a must-have!

Conclusion

The Japanese way is to use everything so now you know that offal is a great way to get a little extra nutrition in your diet. It’s packed with vitamins, minerals, and essential amino acids that can help you look and feel your best.

It may look STRANGE to foreigners, but trust me, it’s totally worth the try.

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

Read for free

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.