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Motsunabe

Motsunabe (もつ鍋), also known as motsu nabe, is a traditional Japanese hot pot dish originating from Fukuoka Prefecture in the Kyushu region, where offal—typically beef or pork small intestines—is simmered in a rich, umami-packed broth with vegetables such as cabbage and garlic chives.^[1]^[2]^[3] This regional specialty emerged in the post-World War II era amid food shortages, when affordable and nutritious offal became a staple for locals, including coal miners in Fukuoka, originally developed by Korean workers, who needed hearty sustenance for their demanding work; by the 1950s, it had evolved into a popular comfort food, with its popularity surging nationally in the 1990s through media exposure and restaurant expansions beyond Kyushu.^[4]^[5]^[1]^[3] The dish's preparation highlights resourcefulness and bold flavors: the offal is meticulously cleaned, often parboiled to remove impurities, then cooked in a donabe (clay pot) alongside ingredients like tofu, bean sprouts, and chili peppers in a broth typically based on miso paste or soy sauce, enhanced with garlic, sake, mirin, and dashi stock for a creamy, savory depth.^[1]^[2]^[6] Culturally, motsunabe embodies Fukuoka's vibrant food scene as a B-grade gourmet (local specialty), often enjoyed communally during winter as a warming meal, and traditionally finished by adding champon noodles or rice to absorb the flavorful remnants, underscoring its role in fostering social bonds and celebrating Kyushu's culinary heritage.^[3]^[2]^[5]

Overview

Description

Motsunabe is a traditional Japanese nabemono, or hot pot dish, centered on beef or pork offal—typically the small intestine—simmered in a seasoned broth with vegetables like cabbage and garlic chives.^[2]^[7] This hearty stew highlights the robust texture and flavor of the offal, making it a staple of communal dining in Japan.^[8] The dish's sensory profile is defined by its rich, savory taste, derived from the umami-packed offal and a broth flavored with soy sauce or miso, often spiked with garlic and chili peppers for added heat and aroma.^[7]^[2] The vegetables contribute a subtle sweetness that balances the intensity, resulting in a warming, complex flavor ideal for cold weather meals.^[8] Typically served in a large nabe pot over a tabletop burner, motsunabe encourages interactive eating, where diners scoop out cooked pieces as they become ready, fostering a shared, convivial experience.^[7] In contrast to lighter nabemono such as sukiyaki, which features thinly sliced beef in a sweet soy-based broth, motsunabe prioritizes offal for its bold, umami-dominant character.^[2]^[9] Originating in Fukuoka Prefecture, it embodies the region's affinity for offal-centric cuisine.^[7]

Etymology

The term "motsunabe" (もつ鍋) is a compound word in Japanese cuisine, where "motsu" (もつ) refers to offal or animal innards, derived from "zōmotsu" (臓物), the classical term for internal organs that were traditionally discarded as waste.^[10] The suffix "nabe" (鍋) denotes a hot pot or stew cooked in an earthenware vessel, a common element in Japanese nabemono dishes.^[3] In Fukuoka's local dialect, "motsunabe" emerged post-World War II as butchers repurposed inexpensive offal scraps into a nourishing stew, standardizing the name to reflect this utilitarian origin amid food shortages.^[2] The word "motsu" overlaps with "horumon" (ホルモン), another term for offal originating from the Kansai dialect "hooru mon" (放るもの), meaning "things to throw away," highlighting the historical perception of innards as byproducts.^[11] This distinguishes motsunabe from related preparations like "horumon-yaki" (ホルモン焼き), a grilled offal dish popular in yakiniku styles, whereas motsunabe emphasizes the simmered, communal hot pot format.^[12] Early terminology may have been influenced by Korean immigrant coal miners in Fukuoka, who introduced variations of offal stews known as "horumon-nabe," adapting local scraps for sustenance in the harsh postwar mining conditions.^[13]

History

Origins in post-war Fukuoka

Motsunabe emerged in Fukuoka during the late 1940s and 1950s, a period marked by severe food shortages following World War II, when residents turned to inexpensive and readily available animal byproducts to sustain themselves.^[14] Amid economic hardship and rationing, butchers and meat processors discarded offal as waste, but locals repurposed these leftover pork and beef intestines, stomachs, and other organs into nourishing dishes, leveraging their affordability and nutritional value during times of scarcity.^[15] This improvisation reflected broader post-war survival strategies in Japan, where discarded ingredients became staples in regional cuisines.^[2] The dish's development was closely tied to Fukuoka's coal mining industry, particularly in the Chikuhō region, where it served as a hearty, stamina-boosting meal for laborers enduring grueling work. Korean workers, many of whom had been mobilized to the mines during and after the war, played a pivotal role by introducing tripe-based recipes adapted from their homeland, cooking offal in portable aluminum pots over open flames for quick, communal meals.^[16] These early versions often featured pork offal simmered with chives and soy sauce, providing essential calories and warmth in the harsh mining environment.^[17] The contributions of these Zainichi Korean communities helped shape motsunabe's foundational flavors, blending Korean culinary techniques with local Japanese ingredients.^[18] Initial establishments of motsunabe appeared in Hakata's yatai street stalls and modest eateries, where vendors improvised the dish to attract working-class patrons seeking affordable hot pots during winter evenings.^[15] To counteract the strong odors of fresh offal, cooks used miso or soy-based broths, which not only masked smells but also enhanced the savory profile with garlic, chili, and simple seasonings.^[18] These venues, often set up along bustling streets, popularized the hot pot as an accessible comfort food, evolving from basic boiled guts into more balanced preparations incorporating local vegetables like cabbage and green onions for added texture and nutrition. Over time, these early adaptations solidified motsunabe's identity in Fukuoka, with pork offal remaining the primary ingredient due to its prevalence in local markets and suitability for the broth's robust flavors.^[16] The inclusion of vegetables marked a shift toward a more complete meal, transforming the dish from a mere filler into a culturally resonant staple that supported community gatherings among miners and urban dwellers alike.^[17]

National popularization and decline

In the 1990s, motsunabe experienced a significant national surge in popularity, primarily driven by the expansion of Fukuoka-based restaurant chains into Tokyo and other major cities. Following the economic bubble's burst, affordable dining options like motsunabe appealed to young urbanites seeking hearty winter meals, with establishments such as those in Ginza igniting the trend through innovative marketing and media exposure.^[19]^[20] Television programs and celebrity endorsements further amplified its appeal, transforming the dish from a regional specialty into a nationwide winter staple enjoyed in homes and restaurants alike.^[21]^[22] By the mid-1990s, the boom had led to a proliferation of motsunabe shops in urban areas across Japan, with over 100 specialized outlets emerging in Fukuoka alone during the early years of the trend. This reflected its integration into everyday cuisine and contributed to increased demand for offal ingredients.^[20] The early 2000s marked a sharp decline due to the bovine spongiform encephalopathy (BSE) crisis, which eroded consumer confidence in beef offal and led to widespread restaurant closures, particularly in Tokyo where many outposts shuttered. This prompted a shift toward pork-based versions to mitigate health concerns and sustain the dish's viability.^[23]^[24] Post-2010, motsunabe saw a revival fueled by growing tourism in Fukuoka and targeted marketing emphasizing its nutritional benefits, such as high collagen and vitamin content for skin health and vitality. This second wave, building on a resurgence around 2006, positioned the dish as a health-conscious choice, attracting both domestic diners and international visitors seeking authentic Hakata experiences.^[25]^[26]

Preparation

Ingredients

The primary ingredient in motsunabe is motsu, referring to beef or pork offal, most commonly the small intestines, which are meticulously cleaned to remove any bitterness and cut into bite-sized pieces for even cooking and texture.^[1] Alternatives such as senmai (flat tripe), honeycomb tripe, or occasionally chicken gizzards may be included to provide varied chewy and tender consistencies, enhancing the dish's overall mouthfeel.^[27]^[3] The broth base typically combines miso paste or soy sauce with dashi stock made from kombu seaweed and bonito flakes, incorporating garlic and chili peppers for aromatic depth and mild heat, while elements like oyster sauce or ground sesame seeds amplify the umami profile.^[1]^[28]^[6] Key vegetables include cabbage, which contributes bulk, natural sweetness, and absorbs the broth's flavors, and garlic chives (nira), prized for their pungent aroma and crisp texture.^[29]^[1] Tofu, typically firm or medium, is commonly added for its texture and ability to soak up the broth.^[1]^[6] Optional additions like bean sprouts or burdock root offer additional crunch and earthiness without overpowering the core elements.^[1]^[28] Accompaniments are added toward the end of preparation, such as champon noodles or udon to soak up the enriched broth, and a citrus-based ponzu sauce for dipping individual pieces to balance richness with acidity.^[1]^[29] Sourcing emphasizes fresh offal delivered daily from domestic suppliers in the Kyushu region, particularly Fukuoka, to ensure tenderness and minimal odor, a practice rooted in the dish's post-war origins using affordable cuts.^[28]^[27]^[30]

Cooking method

The preparation of motsunabe begins with cleaning the offal to remove impurities and odors. Beef or pork intestines are typically rinsed under running water, rubbed with salt, and then parboiled briefly for 20-30 seconds to 1 minute in boiling water, often with added sake or ginger, before being drained and set aside.^[1]^[31]^[2] Vegetables such as cabbage and garlic chives are chopped into large pieces to ensure even cooking during simmering.^[1]^[31] The broth is assembled by heating a dashi-based stock, seasoned with soy sauce or miso, along with garlic and chili for flavor. Ingredients like chicken stock, mirin, sake, and ground sesame seeds are combined and brought to a gentle simmer on medium heat, avoiding vigorous boiling to preserve the delicate flavors and aromas.^[1]^[31]^[2] In a nabe pot, the offal is layered at the bottom, surrounded by cabbage, bean sprouts, tofu, and chives, with sliced garlic and chili added for additional seasoning. The prepared broth is then poured over the ingredients, and the pot is placed on a table-top stove to simmer.^[1]^[31]^[2] The dish cooks for 10-15 minutes until the offal becomes tender and the vegetables soften, during which diners eat incrementally by picking out pieces as they cook. To finish, noodles or rice are added to the remaining broth for a final course, absorbing the rich flavors.^[1]^[31]^[2] For safety, the offal must reach an internal temperature of 75°C for at least 1 minute to eliminate potential bacteria risks.^[32]

Variations

Broth and offal types

Motsunabe's broth serves as the foundational element that balances the richness of the offal, with variations primarily centered on soy sauce and miso bases. The traditional Hakata-style broth is soy sauce-based, offering a lighter, saltier profile derived from dashi stock made with bonito flakes and kombu seaweed, often enhanced with sake and mirin for subtle sweetness and depth.^[1]^[6]^[2] In contrast, a miso-based broth introduces a richer, fermented umami, typically by dissolving miso paste into the dashi along with soy sauce, chicken bouillon, or sesame seeds, creating a creamy texture that complements the offal's fattiness.^[1]^[6] Regional twists may incorporate additional elements like garlic-infused oils or extra sake to amplify aroma without overpowering the core flavors.^[6]^[2] Offal selection significantly influences the dish's texture and taste, with beef motsu—particularly small intestines—being the most common choice for its chewy, plump quality and ability to absorb broth flavors.^[1]^[6] Pork offal provides a milder, less intense alternative, often used in home preparations to reduce gaminess, while restaurant versions may feature other cuts such as large intestines for varied textures.^[6]^[2] These offal pieces are typically pre-cleaned and parboiled to eliminate odors, ensuring a clean integration with the simmering broth.^[1]^[2] Spice levels in motsunabe are adjustable to suit preferences, starting with a standard combination of thinly sliced garlic and dried red chili peppers, which infuse the broth with aromatic heat during cooking.^[1]^[6] For intensified flavor, options include sansho pepper in spicy miso variants to add a numbing citrus note, or yuzu kosho as a condiment to introduce bright, tangy spiciness without dominating the pot.^[33]^[1] This customization allows diners to moderate intensity, from mild garlic-forward profiles to bolder chili-driven ones.^[7]^[2] Preparation differences between home and restaurant settings often highlight broth complexity, with restaurants employing proprietary recipes simmered over time from kombu, bonito, and custom seasonings to achieve nuanced depth.^[2] Home cooks, conversely, simplify using store-bought dashi or bouillon powders alongside basic soy or miso, focusing on accessible ingredients while maintaining authenticity through offal parboiling and spice additions.^[1]^[6] This approach makes the dish approachable for everyday enjoyment without compromising its hearty essence.^[2]

Regional adaptations

While the standard preparation of motsunabe remains rooted in Fukuoka's Hakata region, where it features a soy sauce-based broth simmered with beef offal, cabbage, garlic chives, and other vegetables, often finished with champon noodles and served at yatai street stalls, adaptations emerge in other areas to suit local tastes and ingredients.^[7] In Tokyo and the Kantō region, motsunabe is typically presented in Hakata style with a rich miso-based broth, often including mentaiko (spicy cod roe) for added spice and depth alongside offal and vegetables like cabbage.^[34]^[35] Within Kyushu, expansions beyond Fukuoka incorporate regional produce; for instance, in southern areas like Kagoshima, the broth varies with soy sauce, miso, or salted options while prioritizing fresh local vegetables and offal for authenticity.^[36] Internationally, motsunabe appears in Japanese restaurants in the United States and Hawaii, where it retains core elements but substitutes readily available offal such as beef tripe or pork intestines due to supply differences, maintaining soy or miso broths without widespread fusion alterations like kimchi additions in Korean-Japanese communities. In Hawaii, it often accompanies yakitori in izakaya settings, reflecting the islands' strong Japanese culinary influence.^[37]^[38]

Cultural significance

Role in Hakata cuisine

Motsunabe holds a central place in Hakata cuisine as an affordable, hearty dish that complements other local staples like Hakata ramen and mentaiko, collectively embodying the "B-kyu gourmet" ethos of accessible, soul-satisfying regional fare.^[39]^[40]^[16] Originating in post-war Fukuoka, it draws on Kyushu's longstanding offal traditions, where inexpensive cuts of beef or pork intestines are simmered with garlic chives and cabbage to create a flavorful, communal hot pot that underscores Hakata's emphasis on bold, umami-driven flavors.^[3]^[8] Economically, motsunabe bolsters Hakata's vibrant yatai culture, where street food stalls along the Nakasu and Tenjin riversides serve the dish to locals and visitors, contributing to an annual industry impact exceeding 10 billion yen (as of 2023) through tourism and nighttime dining.^[41]^[42] These mobile eateries, a post-war innovation, promote motsunabe as a quick, warming option that enhances Fukuoka's appeal as a culinary destination, drawing food enthusiasts year-round.^[43] During events like the Hakata Gion Yamakasa festival, motsunabe stalls proliferate amid the festivities, amplifying local commerce and cultural immersion for the up to two million visitors.^[44]^[45] Nutritionally, motsunabe is perceived in Hakata as a protein-packed, collagen-rich meal that provides sustenance in a warming broth, reflecting the city's industrial past when hearty offal dishes sustained coal miners and laborers.^[46]^[47] The offal's high amino acid content and low calorie profile, combined with abundant vegetables, position it as a health-conscious choice amid Hakata's fast-paced lifestyle.^[48] As an iconic element of Hakata identity, motsunabe symbolizes Kyushu's resourceful offal heritage and Fukuoka's post-war resilience, serving as a hallmark dish that encapsulates the region's bold, communal eating traditions.^[8]^[7] Its enduring popularity reinforces Hakata's status as a gourmet hub, where simple ingredients foster deep cultural pride.^[49] Motsunabe is primarily enjoyed as a winter dish in Japan, valued for its warming qualities during the colder months from November to February, when it provides comfort against chilly weather and cold snaps. Its popularity peaks in these seasons, aligning with the broader tradition of nabe hot pots as seasonal staples to combat the winter cold.^[50] Socially, motsunabe fosters communal dining experiences, often shared among family or friends at home around a portable stove or in lively izakaya settings, where the interactive cooking process encourages conversation and bonding.^[1] It typically serves as an opening course in multi-dish meals, allowing groups to gather and portion ingredients collectively.^[3] Proper etiquette involves using shared chopsticks or a ladle to transfer items from the central pot to individual bowls, preventing direct contact with personal utensils while dipping into condiments like ponzu or chili oil.^[9] The dish pairs traditionally with shochu or sake, whose clean profiles help balance the rich, fatty offal and deepen the umami flavors in the broth.^[50] In recent years, health-conscious consumers have highlighted motsunabe's nutritional merits, as the offal provides high levels of B vitamins for fatigue relief, iron and zinc for immune support, and collagen for skin health, positioning it as a nutrient-dense option amid rising interest in organ meats.^[3] While traditional versions dominate, urban areas in Japan have seen the emergence of plant-based nabe adaptations for vegan diners.^[51]

References

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Motsunabe (Japanese Offal Hot Pot) もつ鍋 - Just One Cookbook
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May 30, 2023 · Motsunabe was said to be invented in Fukuoka shortly after the end of World War 2. Times were tough, and food was scarce, so people used parts ...What is mostunabe? · Motsunabe History & Origins · Health Benefits of Motsunabe
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Nov 6, 2024 · 「内臓肉」は「ホルモン」と呼ばれることもあり、「もつ」と「ホルモン」は同じ意味です。内臓を意味する「臓物（ぞうもつ）」が、「もつ」の語源です。 ...
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Jan 28, 2012 · 戦後、まだ牛肉や豚肉が高価な時代に、炭鉱労働者 ... ホルモンを野菜と一緒に煮たホルモン鍋だ。この料理と在日コリアンの歴史は切り離せない。ホルモン鍋 ...
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Jun 4, 2015 · 1990年代前半、東京を中心に突如としてもつ鍋ブームが巻き起こりました。仕掛け人は東京の飲食店ディベロッパーだとか大手広告代理店だとか諸説あります ...
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第一次もつ鍋ブームが去り、もつ鍋界最大のピンチ！BSE問題が襲います。東京進出したもつ鍋店はほとんど閉店に陥った中、元祖もつ鍋楽天地が取った行動とは？Missing: 衰退 2000
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BSE 発生により需要は激減した。このようなブームは平成4年のもつ鍋があったが急速. に衰退し、平成8年7月に神奈川県三浦市で発生した0157による食中毒の病原が牛レ.
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Motsunabe is a Japanese stew or hotpot made from pork intestines that originated in Fukuoka and is an example of Northern Kyushu cuisine.
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Enjoy our flavorful "Hakata Motsunabe" that is loved by locals, longed for by tourists, and draws in many people.Missing: adaptations Kantō
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Try out Fukuoka's Soul Food - Motsunabe - FUN! JAPAN
May 31, 2021 · This motsunabe uses ingredients local to Kagoshima and Miyasaki. There are 3 variations being soy sauce, miso, and salted that you can enjoy.
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TOP 10 BEST Motsu Nabe in Honolulu, HI - Updated 2025 - Yelp
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[47]
【FUKUOKA TRAVEL】 Motsunabe GOE・Hakata's Popular ...
Feb 2, 2025 · Located in Hakata's Daimyo, Motsunabe Hakata Goe is a must-try spot for warming up with Fukuoka's local specialty during your winter trip.<|separator|>
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Fukuoka Specialty "Motsunabe" — A | JeePe - Japan Tourism App
creating a simple yet flavor-packed taste. High in protein, low in calories, and rich in collagen,. it's considered good for beauty and health, making it ...
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B-Kyuu Gurume Japan's B-Class Gourmet Movement
Aug 11, 2021 · Fukuoka, along with Shimonoseki, is also where another major B-kyuu offering, the motsunabe, is popular. The hotpot meal of motsunabe, where ...Missing: kyu | Show results with:kyu
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A Winter Must-Eat! Taste Authentic Motsu-Nabe in the Center of ...
Jun 5, 2020 · They stock several kinds of potato shochu and sake, which go great with motsu-nabe. A Winter Must-Eat! Taste Authentic Motsu-Nabe in the Center ...
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Vegan Japanese Hot Pot (Nabemono) - Veggiekins Blog
30 minJan 18, 2021 · A classic Japanese Hot Pot dish made completely vegan and gluten-free. This Nabemono is nourishing, hearty, and so easy to make!