Regional cuisine of Oita region
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...
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,...
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...
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...
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 ...
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...
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...
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...
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...
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...
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...
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...
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...
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...
Kind of food
Recommended
-
![Ishikawa Soba]()
Ishikawa Soba
Akita / >Soba & Udon -
![Tempura of Salt-Pickled Bamboo Shoots]()
Tempura of Salt-Pickled Bamboo Shoots
Chiba / >Tenpura -
![Wasanbon]()
Wasanbon
Kagawa / >Local cuisine -
![Hitsumabushi]()
Hitsumabushi
Shizuoka / >Don dish -
![Mikuni Burger]()
Mikuni Burger
Fukui / >Local cuisine -
![Akakara Hot Pot]()
Akakara Hot Pot
Aichi / >Nabe dish -
![Hinase Kaki-Oko (Oyster Okonomiyaki)]()
Hinase Kaki-Oko (Oyster Okonomiyaki)
Okayama / >Okonomiyaki & Takoyaki -
![Tara-jiru (Cod Soup)]()
Tara-jiru (Cod Soup)
Toyama / >Seafood
