The spicy mackerel costs 400 yen and the half-boiled pickled egg costs 150 yen. I asked the lady at the store which one was the mackerel, and she pointed to the one on the far right. The spicy sardines and mackerel were in the same box, so I was a bit confused. When I asked if I could add the pickled egg, she asked if it was okay to put it in the same pack, to which I said it was fine. Since I like spicy food, they added a lot of spicy sauce to the pack. Then, I blacked out. When I woke up, I was at home. I couldn't really taste the spiciness. I had eaten spicy mackerel at another store before, and it was much spicier. The mackerel itself was okay. It was quite filling. The half-boiled egg was good too, but the pickling wasn't very noticeable. PayPay is accepted.

There is a nukadaki shop in the market near Togoshi Station. They sell individual portions of nukadaki with fish, eggs, pickles, kimchi, etc. By evening, they are almost sold out. This time, I bought nukadaki with mackerel and kimchi. The mackerel nukadaki had fatty meat without any fishy smell. It had a mild miso flavor and was easy to eat, but I felt the flavor was a bit weak to be a main dish with rice. The kimchi had a strong taste that may divide opinions.

Kokura's local cuisine is a must-try when visiting the area. In addition to coming to Kokura to eat eel, there is a market where you can purchase "nuka-dzuki" as another purpose. The market is quite deep, and I heard that there have been consecutive fires recently. Nuka-dzuki is cooked with soy sauce, mirin, and other ingredients, and then nuka is added and further simmered to finish. Just hearing about it sounds delicious. The price may vary depending on the size. I purchased the largest size of nuka-dzuki, iwashi, and saba (each 350 yen including tax). After heating them up in the microwave... Ouch, it's hot! But it's delicious! The fish is very fresh and cooked well, so the flavor has penetrated deeply. It's like a miso-flavored canned mackerel, but more intense. The flavor isn't overpowering, but the taste has seeped into the bones, so eating it as is might be too strong. It goes really well with rice. I heard that Usami-san uses nuka that has been aged for 100 years, so it must be even more delicious. You can also take it home at room temperature, making it a good souvenir. This is definitely worth buying. Thank you for the meal!

I am very worried after seeing the news that the Uzami Shoten, a nukamiso soup shop in the Tanka Market, caught fire today. According to their website, they are temporarily closed today and will announce when they will reopen. I visited the shop on November 19, 2021, located near the Tanko Station in the Tanka Market. I was intrigued after seeing a high school girl buying an egg from here the day before and eating it on her way home. I wanted to try the famous dish of nukamiso soup in Kokura, so I went to buy it before returning to Tokyo. The nukamiso soup with mackerel and half-boiled egg was delicious. The slightly sweet nukamiso soup paired well with the white rice. The egg was perfectly runny and delicious. I also bought their 100-year-old nuka bed for making nuka pickles, which tasted great. The service was provided by a young man, who seemed to be the third generation. He was very friendly, and I wish them all the best!

"Nuka-nuki" is a local dish from the Buzen region, where blue fish is cooked in nuka-miso (rice bran paste). I had always wanted to try it, and during my "Kyushu Round Railway Trip," I searched for a shop where I could buy it when I stopped in Kokura. I found this shop, which is located on the west side of the Tanka Station of the Kitakyushu Monorail, in a corner of the "Tanka Market." I visited on a Sunday around 11:20 am. The shop has an open layout and has a market-like feel. The owner was friendly and polite. They had about 8 different types of "nuka-nuki" displayed in the showcase, including blue fish like sardines and mackerel, as well as ones made with soft-boiled eggs and spare ribs. They are sold individually or in packs at reasonable prices. I bought the "Sardine nuka-nuki (2 pieces pack) for 750 yen" and the "Mackerel nuka-nuki (2 pieces pack) for 750 yen" (both including tax). The fish was in a transparent bag placed in a plastic container. I tried the "Sardine nuka-nuki" after returning to Niigata. Following the instructions on the label, I lightly warmed it in the microwave. It contained two large sardines with head and tail removed, soaked in a brown broth with nuka-miso. The broth was surprisingly light, and the fish was moist and the bones were soft. The taste was similar to miso stew, but with a mild miso flavor. It was slightly sweet and salty, perfect with rice or beer. I quite enjoyed it. The "Tanka Market" where this shop is located has an arcade layout with various stores lining both sides. It has a nostalgic Showa era atmosphere. Some stores were closed as it was a Sunday, but I would love to visit on a weekday to explore and try more food and shopping options.

Well, on this day, I had a business trip to Kokura again. After finishing all my tasks, I eagerly headed to the Tanga Market. (laughs) My goal was Kokura's specialty, nuka-dzuki (rice cooked with rice bran). Last time, I bought it after a long time and was amazed by its deliciousness. On this day, I stopped by Usami Shoten. Usami Shoten's nuka-dzuki uses rice bran that has been passed down through three generations for 100 years. Now, on this day, what I bought was the spare rib nuka-dzuki that was sold out last time. Spare rib nuka-dzuki... It's already delicious before even eating it, right? I bought two vacuum-packed packs for souvenirs (2 pieces, tax included 750 yen). And for myself, I bought the cost-effective cut-off pieces (tax included 650 yen). When I got home, I immediately tried it. Oh, this is delicious!! The meat is so tender. It has a sweet and savory flavor, and goes well with shochu (sweet potato) on the rocks. The mackerel, sardine, and eggs from last time were good too, but this spare rib was also delicious. The delicious nuka-dzuki from Usami Shoten, I will come back again! P.S. The elderly female shop owner here is very friendly. When I tried to buy three vacuum packs, she told me, "For you, the cut-off pieces over here are a better deal." I was unexpectedly called "big brother" and couldn't help but be happy. (^^;)

In Kitakyushu, the local dish is called "nukadaki," which is made by cooking blue fish in fermented rice bran. This dish has a rich miso stew flavor with the benefits of amino acids and organic acids from the fermented rice bran. It also has a unique fermentation smell that masks any fishy odor and the lactic acid helps reduce the fishy taste. I tried it as it is rare in Hiroshima, and it tasted delicious like a hearty miso stew. The fish was cooked so tender that there was nothing to discard, making it a great souvenir option.

After finishing work in Kokura, I stopped by the Tanka Market on my way back to the office. I was looking for a local specialty of Kitakyushu, which is called "nuka-daki." Nuka-daki is a traditional dish that has been enjoyed in Kokura for a long time. It is made by simmering blue fish such as mackerel and sardines in a mixture of soy sauce, sugar, and mirin, then adding nuka-doko (fermented rice bran) to remove any fishy smell and further cooking it. The nuka-daki from UsaMi Shoten seems to use a nuka-doko that has been passed down through three generations for 100 years. On this day, I bought mackerel, sardines, and eggs as a snack for drinking at home (total 650 yen). Now, I am enjoying it at home. Ah, this is delicious! The sweet and savory flavor is great, and I can also taste the aroma of sansho pepper and chili pepper, making it a perfect match for both alcohol and rice. In addition to UsaMi Shoten, there are several other shops in the Tanka Market that sell nuka-daki. I will definitely buy nuka-daki again when I visit Kokura on business. Delicious nuka-daki from UsaMi Shoten, I will come back again! P.S. They have an online shop → https://100nenndoko.official.ec/

After enjoying the morning at Iwaki near Monorail Katahino Station, I returned to Tanka Market for a leisurely stroll. I couldn't find kombu nukazuke, which adorns the tables at Doki Doki Udon in Iwaki, so I did a little exploration. On Saturday morning at 11:00, Tanka Market had a decent amount of foot traffic. I found it at a corner of a pickle shop! The store with a prominent sign saying "Usami Shoten" is a registered trademark. The nukazuke bed has been passed down from grandmother to mother, and mother to daughter for three generations, maintained and replenished daily for about a hundred years. Fresh nuka is prepared and seasoned with salt, chili pepper, sansho pepper, and kombu. The nukazuke pickles made from this bed are truly complex and flavorful. I purchased the kombu nukazuke for 200 yen. Back home, I sliced it thinly and enjoyed it. The flavor of the kombu has deepened nicely, with a complex and delicious taste from the nuka and the sea flavor from the kombu. This is a perfect accompaniment for sake. This is a must-buy item when you visit Tanka Market. I will definitely come back again!

In the morning of that day, I explored the Yodoe Market, but there were not many shops open yet. What caught my eye was the sign for "Nuka-miso simmered dish." I decided to get it to go and enjoy it at the hotel later, so I returned in the evening to buy it from Usami Shoten. By the way, what is "Hyakunen Yuka"? It is said that the culture of nuka-miso spread in the castle town because the feudal lord Ogasawara Tadamasa, who was transferred from Shinano to Kokura in place of Hosokawa Tadatomi, treasured the nuka bed brought from Matsumoto. There are nuka beds that have been passed down for over 100 years. Usami has even registered the trademark "Hyakunen Yuka." The nuka-miso simmered dish is a local dish in Kokura made by simmering mackerel, sardines, and saury in a broth with nuka (rice bran). Here, they use saury and sardines, and the price varies depending on the size. The female shopkeeper told me, "Even if you buy a lot, it will last about a week in the refrigerator." When I mentioned that I would eat it in my hotel room, she smiled and said, "Then, even if it's small, it's fine." They offer two types of nuka-miso simmered dish here: regular and spicy. The shopkeeper warned me that the spicy one is really spicy, so I decided to go with the smallest saury and sardine in the regular nuka-miso simmered dish (I think the total price was 350 yen). When I asked how it's made, I was told that after simmering the fish in a regular sweet and savory broth, nuka is added and simmered for about 10 minutes. They emphasized not to add nuka at the beginning because it will burn easily. The shopkeeper said, "It goes well with sake, but don't drink too much," as she sent me off. Back in my room, I tried it. The fish is cooked thoroughly, so the texture is firm. It has a sweet and savory flavor, without any nuka-miso smell. However, it's different from miso simmered dishes. In miso simmered dishes, miso stands out in taste and aroma, but in nuka-miso simmered dish, the taste of the fish comes through. Even though I ordered the regular flavor, it has a hint of spiciness, probably from chili peppers. It's slightly spicy. Even those who are sensitive to the unique smell of fish dishes will find it easy to eat. It would go well with white rice. Well, it also goes well with sake. Before I knew it, I ended up drinking beer and sake. It was a delicious encounter with a cheerful shopkeeper and local cuisine, making it a wonderful memory of my trip.

[Fukuoka Prefecture, Kitakyushu City] On July 24, 2012 (Monday), I visited a shop in the Tanka Market in Kitakyushu City that specializes in local dishes "nuka-daki" and nuka-zuke. This will be the last installment of my Kitakyushu gourmet reviews that span across seasons! "Nuka-daki" is a dish where mackerel or sardines are simmered in a bed of rice bran. When the former lord of Kokura Castle moved from Matsumoto, Shinshu, he brought his favorite nuka-zuke from Matsumoto. This sparked the nuka-zuke culture in Kokura. There are several specialty shops for nuka-daki in the Tanka Market. I was drawn to the sign "Hyakunen Yuka" and decided to visit Usami-san's shop. They have been in business since just after the war, and the rice bran they use has been passed down for over a hundred years from the founder's family. Just like eel sauce, they gradually add and mix to maintain the flavor over the years. While nuka-daki used to be a home-cooked dish, different flavors of nuka-daki can be found at market stalls today. Nuka-daki comes in two varieties: mackerel and sardines. In the case of Usami-san, you can also choose between regular and spicy. The spicy version has a lot of red pepper, giving it a spicy flavor. I bought the regular mackerel and the spicy sardines. Both are vacuum-packed, making them easy to carry and have a long shelf life. Perfect for souvenirs. Usami-san's shop also sells vegetable nuka-zuke. Alongside familiar vegetables like cucumbers, carrots, eggplants, and cabbage, there was also konjac. This is rare! I bought the classic cucumbers and konjac. Since these don't last long, I want to eat them as soon as I get home. ------------------------------------------------ ■ Mackerel Nuka-daki Back at home, I opened the vacuum pack immediately. Inside were large pieces of mackerel and you could see many grains of sansho pepper in the sauce. I heated it in the microwave and had it with rice. This is delicious! The flavor is rich! It pairs so well with rice, almost too well. While I couldn't imagine the taste of rice bran before eating it, it's essentially like imagining miso stew with mackerel (in my opinion). Unlike pickling rice bran, it is seasoned with sugar and soy sauce. The taste of rice bran doesn't dominate but complements the rich flavor of the mackerel. The addition of the fragrance of sansho pepper and the spiciness of red pepper enhance it. Since it is simmered slowly, even the bones are tender, making it easy to eat cleanly. I finished every last bit of it. You can also lightly shred it and use it as a topping for ochazuke if you prefer. ------------------------------------------------ ■ Sardine Nuka-daki (Spicy) The sardines were firm and had a strong taste typical of blue fish. You can enjoy the full flavor of the whole sardine, including the slight bitterness of the liver. The spicy version, as explained, has a higher amount of red pepper, but I also felt that the sweetness was subdued. The regular one has a sweet and savory taste, while the spicy one has a spicier finish with reduced sweetness. It's worth buying based on your preference. ------------------------------------------------ ■ Vegetable Nuka-zuke The vegetable nuka-zuke is wrapped in newspaper when sold. There's a simple charm in that. The cucumber is light and refreshing. There is no typical saltiness found in pickles. You can enjoy it crunchy like a salad. The konjac is also light in flavor. It is finely cut on the surface, allowing the flavor of the rice bran to penetrate easily. This makes the complex acidity of the rice bran more noticeable compared to the cucumber. The chewy texture is enjoyable. ------------------------------------------------ This nuka-daki perfectly suited my taste. When you visit Kokura, be sure to purchase this item without forgetting.

I came to the Tanka Market in Kokura for the first time. I found out that there are many shops selling nuka miso simmered dishes, which are considered the soul food of Kokura. I decided to try the simmered sardines. It costs 350 yen per fish. This year, sardines seem to be abundant, so they are a bit more affordable. The sweet and savory miso flavor is irresistible. The bones are also cooked until soft, making it a perfect accompaniment for beer or shochu, and even as a side dish for rice.

I received a pack of Usami Shoten's Hyakunentoko no Nuka Soba and it was really delicious, so I decided to share my thoughts. Each bite is equivalent to about three mouthfuls of rice. The flavors are well infused and the portions are satisfying. The pack includes: - Nuka Saba (2 pieces) for ¥850 - Nuka Iwashi (2 whole fish) for ¥850 - Nuka Miso soup 3 packs *Please note that taste preferences may vary. Website: https://www.hyakunentoko.com/ Address: 4-1-3 Uomachi, Kokurakita-ku, Kitakyushu City, Fukuoka Tel: 093-521-7216

I heard there was nukadaki canned food as a gift, so I went to check it out. I found a rare spare rib nukadaki and decided to buy it for home use. It seemed to have bones in it, but since I was going to eat it at home, I chose boneless. The meat was cooked to perfection, so delicious! I want to share this taste with everyone!

On October 1st, 2022 (Saturday), my daughter and I went on a one-night, two-day trip to Kitakyushu, mainly in Kokura. On the first day, we visited the Tanka Market, which had unfortunately experienced a large-scale fire for the second time this year on August 10th (the previous one was in April). The images and videos of the fire were shocking, and visiting the site made me feel the horror of the fire once again. I can only pray that such a tragedy will not happen again. The first shop we went to at the Tanka Market was a place where we had tried their "Spare Rib Nuka Rice" on our previous visit and couldn't forget the taste. Hoping that the shop had escaped the fire, we headed there. Miraculously, the shop was undamaged and the Spare Rib Nuka Rice (this time boneless) was still available. Although I didn't feel as moved as I did the last time (realizing that meat with bones is tastier), I was still glad I bought it. It's a favorite shop that I always want to visit when I come to the Tanka Market. [Items Purchased] - Spare Rib Offcuts (Nuka Rice) 600 yen x 2 bags The spare ribs this time were boneless. The meat is cooked until it easily falls apart with chopsticks. The flavor is quite strong due to the longer shelf life. It's best enjoyed little by little as a snack. Despite being Nuka Rice, it doesn't have the typical bitterness and can be enjoyed with the sauce as well.

I went to the Tanka Market for the first time on Marine Day, and it was also my first time buying and eating "nuka-meshi" (rice cooked with rice bran). I bought four kinds of nuka-meshi this time: the classic ones like sardine and mackerel, a soft-boiled egg that caught my interest, and spare ribs labeled as "misshapen bargain." The taste was different from miso stew, with a subtle fermented acidity typical of nuka-meshi lingering in the aftertaste. It wasn't unpleasant at all, but rather a unique and addictive deliciousness. All of them were equally delicious, and I made a good purchase. (^^) (Usami Hyakunentoko Nukamiso Meshi) *Prices include tax: - Sardine: 300 yen/each... Smaller ones are 200 yen. - Mackerel: 350 yen/each... Smaller ones are 300 yen. - Soft-boiled egg: 150 yen/each - Spare ribs (misshapen bargain): 700 yen/pack.

This is a shop in the Tanga Market that specializes in nuka-dzuki, a local specialty of Kokura. I attended a conference at a conference hall near the station in Kitakyushu on this day, and on my way back, I decided to stop by the Tanga Market for a bit. When I come here, I always crave nuka-dzuki. On this day, I visited Usami Shoten at Hyakunen Yuka, located slightly deep inside the Tanga Market. By the way, Hyakunen Yuka is a registered trademark. Various nuka-dzuki were lined up at the shop in the market. On this day, I chose three items from the lineup to take home. One sardine fillet for 200 yen. Nuka-dzuki, which is cooked with blue fish in nuka bed that has been fermenting for many years, is a local food of Kokura Castle town that has been passed down since the Edo period. One mackerel fillet for 300 yen. Along with sardines, this is one of the top two nuka-dzuki, a perfect dish for rice, but it makes you want to drink alcohol. One egg for 150 yen. I bought this thinking it was nuka-dzuki with eggs, but it turned out to be a delicious simmered egg made with half-cooked eggs using nuka. The shop is located inside the Tanga Market. Usami Shoten Address: 4-1-30 Uomachi, Kokurakita-ku, Kitakyushu City Phone: 093-521-7216 Business hours: 9:30 am to 6:30 pm Closed on Sundays (Please note) Prices, business hours, closed days, etc. are as of the time of visit, so please confirm with the store when you visit.

◉Genre: Delicatessen, Local Cuisine◉Area: Within Tanka Market, Kokura Kita Ward, Kitakyushu City◉Access: A few minutes' walk from Tankakasuka Station on the Kitakyushu Monorail◉Parking: Not available (Coin parking nearby)◉Credit Card Payment: Not accepted◉Frequency of Use: Multiple times◉Number of Reviews: 1st visit On this day, I casually stopped by "Usami Shoten." ◇Exterior and Interior This delicatessen is located within Tanka Market in Kokura Kita Ward, Kitakyushu City. During this time of year, especially towards the end of the year, various deli dishes and local specialties stand out, appealing to those who enjoy them. Many shops in the area offer their popular "Hyakunen Yuka" (fermented bed) dishes, which are quite famous. The exterior blends in with Tanka Market and is primarily for takeout. For those indulging in end-of-year shopping sprees, Usami Shoten is the first stop in Tankakasuka. ◇Seating Takeout only. ◇Menu Composition Fermented herring, mackerel, eggs, spare ribs, pickles, spicy lotus root, and other dishes are available. There are also deli dishes that are perfect for New Year's. The items I ordered are as follows: - Mackerel (350 yen) → Simply put, a dish cooked in a fermented bed. Whether it's mackerel or any other fish, there is no fishy smell. Instead, the predominant flavor is the fermented bed. The seasoning is sweet and savory, perfect with white rice or as a side dish with sake. Personally, I prefer it a bit spicier than usual. Regardless, there is a hint of sansho pepper, and it can be enjoyed even when cold. Of course, it's best when warm...that's just my personal preference. It makes for a great gift, especially for elderly people. Alright, next time I'll try the eggs. ◆Strong Points Delicious pickles and fermented mackerel dish! ◆Customer Service They are very experienced. I have a lot to learn from them. ◆Conclusion It's been a while since I've had fermented dishes. I usually can't eat pickles, but good food is an exception. Haha, and Tanka Market is just so delicious. Well, this is the last one! Thank you for the meal! ^ ^

I tried it for the first time, but it was delicious - even the eggs were tasty.