The Least Useful Guide to Fukuoka

The temperature became as low as 4 Celsius.

It’s oden time!

From radish and boiled eggs to beef sinew, nearly everything that endure long cooking (longer than three hours in my household) can get in your oden pot. But, if you ask me whether there are any local oden ingredients in Fukuoka, I would mention ‘gyoza roll’ first of all.

The gyoza roll is basically minced meat wrapped with a layer of thin flour skin (this is basically what the gyoza is) and ground white fish, which is then deep-fried.

 Interestingly, it is said that the gyoza roll is available only in northern parts of Kyushu Island (including Fukuoka), limited areas of Tokyo, and some parts of north-eastern Japan (very remote from each other). I don’t know why.

Unlike other oden ingredients, most of which become more delicious the day after they are cooked, gyoza rolls will lose their shape if you cook them too long. I personally think 10 minutes is long enough.