Seasonings of Fukuoka

In Kyushu, dashi is made with ago: flying fish, grilled and dried. It is lighter than bonito and yields a clear, faintly sweet broth, which is why it works for dishes like Hakata udon where the soup matters more than the noodles.

Fukuoka is also known for making dashi packs. Take an ingredient that is a chore to prepare and put it in a form a household can actually use. The idea of keeping dashi in everyday cooking spread from here.

• The light, sweet dashi that grilled and dried ago gives
• Dashi packs, a way of keeping dashi in daily cooking