In Japan, the period from early to mid-September is known as Hakuro, one of the 24 seasonal divisions, and it marks the time when kabocha (Japanese pumpkin) is especially delicious. This time, we introduce kabocha no dangojiru, a local dish from Fukuoka Prefecture made with kabocha.

The Mikekado area of Buzen City, located in northeastern Fukuoka, is known for producing Mikekado kabocha, a large Japanese pumpkin that can weigh nearly 4 kilograms. In this region, kabocha no dangojiru has long been prepared using this local specialty. Kabocha is rich in beta-carotene, which helps boost immunity, and vitamin E, which is beneficial for relieving cold sensitivity—making it an ideal ingredient for this transitional season.

Locally, bite-sized pieces of kabocha and shiitake mushrooms are simmered in a broth made from niboshi (dried sardines), and flattened wheat flour dumplings are torn and added to the soup. The gentle sweetness and thick texture of the kabocha create a comforting flavor that is widely enjoyed at home and in school lunches.

Gameni is a traditional dish from Hakata in Fukuoka Prefecture, often prepared for New Year’s celebrations, weddings, and festivals. In other regions, it is widely known as Chikuzenni.

There are several theories about the origin of the name “gameni.” One suggests it comes from the Hakata dialect word gamekurikomu, meaning “to mix various ingredients.” Another traces it back to the Bunroku Campaign (1592–1598), when Toyotomi Hideyoshi is said to have eaten a stew made with suppon (soft-shelled turtle), then called dobugame, and locally available ingredients.

Today, chicken is commonly used instead of suppon, and the dish has become a beloved staple in the region. The umami of the combined dashi (broth) soaks deeply into the vegetables and chicken, enhancing their natural flavors.

Mizutaki means cooked in water. Mizutaki, a classic local dish of Fukuoka, is chicken and vegetables cooked in a hot pot. The dish is made by cutting up chicken and putting the pieces, complete with skin and bones, in a hot pot with cold water. As the hot pot cooks umami is drawn out from the chicken. Mizutaki is served with a tart and aromatic ponzu dipping sauce. Nowadays some recipes start with a chicken stock instead of water.

After the chicken and vegetables have been eaten rice can be added to the umami-rich liquid in the hot pot. The rice and chicken broth can be eaten, like an ochazuke, or the rice can be simmered in the chicken broth until it becomes zousui porridge.

During the early Meiji Period (1868-1912) mizutaki was popular in Hakata and it became established as a local dish. Hakata jidori, the local chicken, is known for its deliciousness including umami, koku and texture. The cloudy white soup, rich in umami from the chicken, skin, and bones. Collagen and gelatin contribute to a smooth texture.