The dish hails from the northern part of Fukuoka Prefecture on the southern isle of Kyushu, but over the years it has become a national family favorite. This traditional family meal is often served over the New Year’s holidays. Chikuzen Ni is usually cooked on New Year's Eve and consumed on New Year's Day. This allows the flavor to infuse thoroughly. This dish uses at least 5 or more types of vegetables, usually in 5 different colors. Traditionally, the vegetables used are; Satoimo (Taro), Ninjin (Carrot), Renkon (Lotus Roots), dried Shiitake mushroom, Take no Ko (Bamboo shoots), Gobo (Burdock) and Kinusaya (Snow Peas). If you don't have an ingredient, you can simply arrange the recipe with more common and handy ingredients from your local area.