The Least Useful Guide to Fukuoka

Although it is September when it is supposed to be the beginning of autumn, I assume it’s still OK to talk about a summer food as the temperature is still well over 30 Celsius.

During summer we wash noodles with running water and chill them with ice. Every kind of noodle, from pasta to ramen, can’t escape from this fate once they are produced in, or imported to this country.

I think this instant noodle is particularly 'Fukuokan’.

Instant chilled Chinese noodle (JPY398 for five packs) manufactured in a factory just 10 km away from my flat.

If you are not a born-Fukuokan, like my husband, you may find the noodle rather unappetising; chemical-laden, seasoning or preserves, and you are not my friend.

Those who were borne and brought up in Fukuoka during the 1960s or 1970s must have been developed a taste for the greasy fried noodles and the chemical taste.

You can have ‘proper’ Chinese chilled noodles with plenty of toppings at restaurants and some fast-food outlets, which might be better when it comes to nutrition. But, I’d like to strongly recommend you to have this instant noodle on its own to sample our taste heritage.