Nukadaki: Kitakyushu’s Unique Local Delicacy Full of Rich Flavor and Tradition

■ What is Nukadaki, Kitakyushu’s Signature Dish?

When talking about Kitakyushu’s iconic local cuisine, one dish that stands out is Nukadaki. This traditional dish consists of fish simmered in rice bran (nuka), soy sauce, mirin, and sugar, resulting in a deeply flavorful and uniquely rich taste.

The most famous version features bluefish such as mackerel or sardines, slow-cooked until the meat is tender and the bones become soft enough to eat. With its sweet and savory balance, Nukadaki pairs perfectly with a steaming bowl of white rice, making it an essential part of Kitakyushu’s food culture.

Originally developed as a preserved food, Nukadaki reflects Kitakyushu’s history as a bustling port city. Today, it is not only a cherished homemade dish but also widely available at restaurants and souvenir shops.

In this article, we will explore the history, unique taste, best ways to enjoy Nukadaki, and where to find it in Kitakyushu!

■ Why Nukadaki is So Special

1. The History and Origins of Nukadaki

Nukadaki is a traditional dish that originated in Moji Port and spread throughout Kitakyushu.

・A Dish Rooted in the Edo Period

During the Edo period (1603–1868), Kitakyushu was home to many fishermen and merchants who needed a way to preserve freshly caught fish. This led to the development of Nukadaki, where fish is simmered in a flavorful rice bran-based sauce that enhances its taste and extends its shelf life.

Rice bran (nuka) has natural properties that remove fishy odors, making it a perfect ingredient for preserving and enhancing the flavor of seafood. Additionally, slow cooking allows the fish to become tender enough to eat whole, including the bones, making it both practical and delicious.

・Known Locally as "Nukamiso-daki"

In Kitakyushu, Nukadaki is sometimes referred to as “Nukamiso-daki”. Unlike traditional miso, nukamiso is a fermented mixture of rice bran, salt, and chili peppers, commonly used in Kyushu’s food culture.

By simmering fish in a combination of nukamiso, soy sauce, mirin, and sugar, Nukadaki develops an unparalleled depth of flavor, rich with umami.

2. The Secrets Behind Nukadaki’s Rich Flavor

・The Perfect Balance of Sweetness and Umami

Nukadaki is known for its rich and slightly sweet taste, achieved through a careful balance of soy sauce, mirin, and sugar. The umami from the fish melds beautifully with the sauce, creating an incredibly deep and satisfying flavor.

Since it is simmered for an extended period, the fish becomes incredibly tender, and the sauce infuses every bite with a perfect blend of savory and sweet notes.

・Rice Bran Enhances the Taste and Removes Fish Odor

Unlike typical simmered fish dishes, Nukadaki uses rice bran, which plays a crucial role in eliminating fishy smells while adding a mild, nutty depth to the flavor. This results in a dish that even people who normally avoid fish can enjoy.

■ How to Enjoy Nukadaki: The Best Ways to Eat It

1. Perfect with a Bowl of Rice

The best way to enjoy Nukadaki is simply with white rice. The sweet and savory sauce seeps into the rice, making every bite irresistibly flavorful. It’s a meal that truly brings out the essence of Kitakyushu’s home cooking.

2. A Perfect Side Dish for Sake or Shochu

Due to its strong and rich flavor, Nukadaki pairs wonderfully with Japanese sake or shochu. The bold taste of the dish complements the smooth, refined flavors of Kitakyushu’s local alcohol.

3. Creative Modern Arrangements

Recently, chefs have started experimenting with new ways to enjoy Nukadaki:

• Shredded Nukadaki Pasta: Mixing flaked Nukadaki into spaghetti creates a unique fusion of Japanese and Western flavors.

• Nukadaki Sandwiches: Using Nukadaki as a filling for sandwiches gives it a delicious umami kick, similar to tuna or pulled pork.

These creative adaptations prove that Nukadaki is a versatile dish that can be enjoyed in many different ways!

■ Where to Eat the Best Nukadaki in Kitakyushu

Japanese Set Meals and Onigiri Nukaya

A restaurant where you can enjoy delicious mackerel cooked with nukamisodaki. There are 10 types of set meals and 40 types of rice balls to choose from. Natural water is used for cooking, and the rice and soup stock are also carefully selected.

Sanfun

A retro coffee shop with a history of about 50 years. Once you try the nukamisodaki set meal, you will become addicted to it.

■Experience the Deep, Rich Flavors of Nukadaki in Kitakyushu

Nukadaki is more than just a dish—it’s a symbol of Kitakyushu’s rich food culture, combining history, practicality, and incredible flavor.

With its sweet-savory balance, tender texture, and deep umami, Nukadaki is perfect with rice, enjoyable with sake, and even adaptable to modern fusion dishes.

Next time you visit Kitakyushu, be sure to try authentic Nukadaki at one of the local restaurants or bring some home as a delicious souvenir. By tasting this traditional dish, you’ll experience a unique side of Kitakyushu’s culinary heritage that has been cherished for generations!

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■ Here is the area where you can eat Nukadaki

 

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