Motsunabe

Motsunabe is associated with Hakata in Fukuoka and commonly combines beef offal with cabbage and chives. Garlic and chilli season the pot, while the broth may be flavoured with soy sauce, miso or salt. The offal contributes a fatty flavour as the vegetables cook in the soup.^[1][2]

Accounts of its postwar preparation describe offal and vegetables cooked in aluminium pots with soy sauce. It is eaten during winter gatherings, including year-end and New Year parties, but also in summer. Champon noodles are added to the remaining broth to finish the meal.^[1][2]