Motsunabe

Motsunabe is a traditional Japanese stew that is a part of the nabemono family of dishes. It typically features beef or pork tripe and other types of offal, cooked in a special Japanese nabe pot or a regular cooking pot. The offal is simmered in a flavorful broth, often seasoned with soy sauce, garlic, chili pepper, or miso. To enhance its taste, ingredients such as cabbage, garlic chives, and Champon noodles are commonly added.

Originally hailing from Fukuoka, motsunabe gained substantial popularity in Tokyo during the 1990s, thanks to extensive media coverage. However, its appeal in Tokyo and the broader Kantō region declined following the outbreak of Bovine Spongiform Encephalopathy (BSE), also known as mad cow disease, in Japan. In contrast, a similar dish called horumonyaki, which also utilizes beef or pork offal, has continued to be a favorite in the Kansai area.

Despite fluctuations in its popularity across different regions, motsunabe remains a cherished dish in Fukuoka. Known for being affordable, it is often enjoyed with a drink, making it a beloved comfort food for many.