Regional cuisine of Oita region

Oita
Sea Bream Chazuke Ureshino

Sea Bream Chazuke Ureshino

Sea Bream Chazuke Ureshino (鯛茶漬け うれしの, Tai Chazuke Ureshino) is a traditional family recipe passed down since the Edo period at Wakaeya. This dish...

Oita
Atsumeshi

Atsumeshi

Atsumeshi (あつめし) is a traditional meal that originated as a hearty dish for fishermen in Saiki City, Oita. Freshly caught fish such as horse mackerel,...

Oita
Yoshino Torimeshi

Yoshino Torimeshi

Yoshino Torimeshi (吉野鶏めし) is a beloved home-cooked dish passed down in the Yoshino area of southern Oita City. Its origins trace back to hunters who pre...

Oita
Seki Aji & Seki Saba Monaka

Seki Aji & Seki Saba Monaka

Seki Aji & Seki Saba Monaka (関あじ関さば最中) is a beloved traditional sweet from Saganoseki, Oita City, in Oita Prefecture. These monaka, or crispy wafer t...

Oita
Seared Seki Horse Mackerel & Seki Mackerel Sashimi
Oita Seafood

Seared Seki Horse Mackerel & Seki Mackerel Sashimi

Seki Horse Mackerel and Seki Mackerel (関アジ・関サバ, Seki Aji & Seki Saba) are premium fish caught in the Bungo Channel, off the coast of Saganoseki, Oita ...

Oita
Ayu Cuisine
Oita Seafood

Ayu Cuisine

Ayu Cuisine (鮎料理, Ayu ryouri) is a celebrated specialty of Oita Prefecture, where pristine rivers abound. Among these, rivers such as the Mikuma River, pa...

Oita
Hitan Sushi
Oita Sushi

Hitan Sushi

Hitan Sushi (ひたん寿し, Hitansushi) is a unique type of sushi made using local vegetables, pickles, and river fish from Hita. At the heart of this sushi i...

Oita
Misaki Gazami (Blue Swimming Crab)
Oita Seafood

Misaki Gazami (Blue Swimming Crab)

Misaki Gazami (岬ガザミ), or large blue swimming crabs, are a specialty of the Kakaji area in Bungotakada City, known as a prime fishing location for these c...

Oita
Kabosu

Kabosu

Kabosu (かぼす, Kabosu) is a citrus fruit that is believed to have been first cultivated in Usuki City during the Edo period. Today, areas like Usuki, Taketa...

Oita
Hamo Dishes
Oita Seafood

Hamo Dishes

Hamo dishes (鱧料理, Hamo ryouri) have been cherished in Nakatsu for generations. The peak seasons for hamo are summer, autumn, and winter, offering three ch...

Oita
Takada Soba

Takada Soba

Takada Soba (高田そば, Takada soba) from Bungo Takada stands out for its unique cultivation cycle, as it is harvested twice a year in spring and autumn. This...

Oita
Gomadashi Udon

Gomadashi Udon

Gomadashi Udon (ごまだしうどん, Gomadashi udon) features a special seasoning called "Gomadashi," a local specialty from Saiki City, Oita Prefecture. Gomad...

Oita
Gan-jiru (Crab Soup)

Gan-jiru (Crab Soup)

Gan-jiru (がん汁) is a traditional local dish from Usa, crafted using river crabs (commonly known as mokuzugani or zugani) caught in the rivers flowing throu...

Oita
Dango-jiru

Dango-jiru

Dango-jiru (だんご汁) is a classic dish from Oita Prefecture made with hand-kneaded wheat flour dough stretched into wide, ribbon-like pieces. These flavorfu...