English
Seki horse mackerel and seki mackerel sashimi
“Seki horse mackerel” and “Seki mackerel,” which are well known throughout the country, are high-class fish that can ...
“Seki horse mackerel” and “Seki mackerel,” which are well known throughout the country, are high-class fish that can ...
There are 585 clear streams flowing in Oita prefecture, such as the Mikuma River, which is the upstream of the main s...
It is sushi made from vegetables, pickles, and river fish from Hita. Natto, yam, and green onions are wrapped in vine...
In the Kakachi area of Bungotakada, there are many good fishing grounds for blue crabs, and large blue crabs landed t...
Yoshino chicken rice is a home-cooked dish handed down in the Yoshino district in the southern part of Oita City, and...
It is a famous confectionery from Saganoseki (formerly Saganoseki Town) in Oita City, Oita Prefecture, and is in the ...
It is a family dish handed down to Wakaeiya since the Edo period, and it is ochazuke served with fresh sea bream pick...
Bungotakada soba has a major characteristic that it is cultivated twice a year in spring and autumn, and there is a s...
The season for conger eel, which has been popular in Nakatsu since ancient times, is three times a year: summer, autu...
Dango-jiru is a typical dish of Oita, where dumplings made by kneading flour and spreading them into strips are made ...
Ganjiru is a local dish of Usa made using crab (also called mokuzugani or zugani) caught in large and small rivers th...
“Gomadashi” is a paste-like seasoning made by adding plenty of sesame seeds to mirin, soy sauce, and sugar by looseni...
The Bungo Channel has an abundance of favorite fugu foods such as abalone and turban, and the rapid current of the Ku...
The crispy daikon radish and the soft texture of thick shiitake mushrooms, a specialty of Oita, are unique, the sweet...
The Bungo Channel, which is a complex rias coast, nurtures such a unique topography, is one of the leading fishing gr...
Hita yakisoba is a local gourmet from Hita, Oita prefecture, where freshly boiled raw noodles are baked to the verge ...
Karaage from Oita prefecture, where chicken consumption per person is said to be one of the highest in Japan, especia...
“Misaki Kakiage Don” is a bowl topped with 100% kakiage of fresh small shrimp (jaco shrimp) caught in the Buzen Sea, ...
“Jigoku-mushi”, which has continued since the Edo period, is a cooking method for steaming ingredients using the hot ...
The first Reimen shop opened in Beppu around 1955. It is said that the shop was opened by a chef who has been redeeme...
“Shirasu” is the blessings of nature in Beppu Bay. Whitebait fishing has been popular in Hinji Town, and the “crepe”,...
The Hohi region is composed of Takeda City and Bungoono City located in the southwestern part of Oita Prefecture. It ...
Fish mackerel has been popular since ancient times in Saiki City, located in the southeastern part of Oita Prefecture...
The B-class gourmet “Nakatsu Karaage” representing Oita Prefecture is now famous nationwide! There are many karaage s...
Suppon grown in Oita Prefecture, which has an ideal environment for breeding Suppon such as clear stream and temperat...
Sorakitamochi is a local confectionery that has been popular since ancient times in Himeshima, a remote island locate...
