Motsunabe, a popular Japanese dish, has been winning hearts and tantalizing taste buds for generations.

This hot pot dish features a medley of offal and fresh vegetables cooked in a savory broth.

In this blog post, we'll delve into the origins of motsunabe, explore its key ingredients, learn about the traditional cooking techniques, and highlight some must-visit places to savor this culinary gem. So, let's embark on a mouthwatering journey into the world of motsunabe!

The Origins of Motsunabe

Motsunabe hails from Fukuoka, a city renowned for its vibrant food scene in Kyushu, the southernmost island of Japan.

It originated in the mid-20th century as a way to utilize the offal from local butcher shops effectively.

Over time, motsunabe has gained immense popularity across Japan, earning a place among the country's most beloved comfort foods.

The name "Motsunabe" is derived from the combination of two Japanese words: "motsu" and "nabe."

"Motsu" refers to offal, which consists of the internal organs of animals such as beef or pork. These offal parts, including intestines, liver, heart, and stomach, are the key ingredients in the Motsunabe dish.

"Nabe" refers to a traditional Japanese hot pot cooking method. It involves simmering various ingredients in a communal pot, typically placed at the center of the dining table. The communal aspect of enjoying hot pot dishes fosters a sense of togetherness and shared experience.

Best Motsunabe Restaurants

While motsunabe is popular throughout Japan, Fukuoka remains the ultimate destination to savor the authentic flavors of this hearty dish. Many specialized motsunabe restaurants in Fukuoka offer a range of variations, allowing you to tailor your hot pot experience to your preferences.

Best Motsunabe Restauraunt in Fukuoka

Hakata Motsunabe Yamanaka Akasakaten, Fukuoka, Japan

Japan, 〒810-0042 Fukuoka Prefecture, Fukuoka, Chuo Ward, Akasaka, 1 Chome−9−1


Best Motsunabe Restauraunt in Kyoto

Hakata Motsunabe Yamaya, Kyoto Kiyamachi

218-2 Nabeyacho, Nakagyo-ku, Kyoto 604-8015 Kyoto Prefecture


Best Motsunabe Restauraunt in Tokyo

Ooyama Ginza Branch

Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 5 Chome−7−6 i liv


Traditional Cooking Techniques

To prepare motsunabe, a clay pot or a large communal pot is used to bring together all the ingredients. The broth is often made from a combination of soy sauce, miso, garlic, chili peppers, and other secret seasonings, giving it a distinct umami-rich flavor.

The offal and vegetables are simmered slowly in the bubbling broth until tender and infused with the savory goodness. The communal aspect of motsunabe adds to the overall dining experience, as everyone gathers around the simmering pot, sharing stories and enjoying the process together.

Motsunabe Recipe

Ingredients :

The provided Motsunabe recipe can serve approximately 4-6 people.

  • 500g beef or pork offal (intestines, liver, heart, and stomach)
  • 1/2 cabbage, roughly chopped
  • 2 leeks, sliced
  • 1 bunch garlic chives, cut into 2-inch pieces
  • 4 cloves garlic, minced
  • 2 red chili peppers, sliced
  • 3 tablespoons soy sauce
  • 2 tablespoons miso paste
  • 1 tablespoon vegetable oil
  • 6 cups water or beef/pork broth
  • Salt and pepper to taste


  1. Prepare the offal: Rinse the offal thoroughly and remove any excess fat or membranes. Cut into bite-sized pieces and set aside.
  2. Heat oil in a large pot or a clay pot over medium heat. Add minced garlic and sliced chili peppers, and sauté for a minute until fragrant.
  3. Add the offal pieces to the pot and cook until lightly browned on all sides.
  4. Pour in water or broth and bring it to a boil. Skim off any impurities that rise to the surface.
  5. Stir in soy sauce and miso paste, ensuring they are well combined with the broth.
  6. Add the chopped cabbage, sliced leeks, and garlic chives to the pot. Season with salt and pepper to taste.
  7. Reduce the heat to low and let the ingredients simmer for about 15-20 minutes or until the offal is cooked through and the vegetables are tender.
  8. Adjust the seasoning if needed. You can add more soy sauce or miso paste according to your preference.
  9. Serve the motsunabe hot in individual bowls, allowing everyone to share from the communal pot. Enjoy with steamed rice and additional condiments like sesame oil or chili oil, if desired.
Note: Motsunabe is often enjoyed with a dipping sauce made from soy sauce, vinegar, and garlic. Feel free to prepare this sauce and provide it as an optional accompaniment.

Now, gather your loved ones around the table, share the flavorsome motsunabe, and revel in the communal dining experience of this delicious Japanese hot pot dish.

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