Regional cuisine of Oita region
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Hochou
Hochou (鮑腸, Hochou) is a unique dish almost lost to history. It features a single, hand-stretched wheat noodle reaching an impressive 2 meters in length. T...
Usa Karaage
Usa Karaage (宇佐からあげ) is a beloved fried chicken delicacy from Oita Prefecture, where chicken consumption per capita is among the highest in Japan. Part...
Misaki Kakiage Donburi
Misaki Kakiage Donburi (岬かき揚げ丼) is a specialty rice bowl featuring crispy fritters made with 100% freshly caught small shrimp (jakoebi) from the Buzen ...
Saiki Sushi
Saiki Sushi (佐伯寿司, Saiki sushi) is a true testament to the natural bounty of the Bungo Channel, a renowned fishing area shaped by its intricate ria coast...
Yaseuma
Yaseuma (やせうま) is a local specialty of Oita Prefecture made by boiling flattened wheat flour dough and coating it with a mixture of roasted soybean flour...
Hita Yakisoba
Hita Yakisoba (日田やきそば, Hita yakisoba) is a local specialty from Hita City in Oita Prefecture. Freshly boiled noodles are pan-fried until perfectly c...
Yudemochi
Yudemochi (ゆでもち, Yudemochi) is a traditional sweet from Oita Prefecture, which has a rich history of wheat-based cuisine. In the past, many areas in Oita...
Sorakita Mochi
Sorakita Mochi (そらきたもち, Sorakita mochi) is a traditional sweet deeply cherished on the small island of Himeshima, located at the western edge of the Se...
Jiri-yaki
Oita Prefecture is well-known for its high consumption of chicken, but it also has a rich tradition of flour-based cuisine deeply rooted in daily life. The r...
Whole Horse Mackerel Sushi
Whole Horse Mackerel Sushi (あじの丸ずし, Aji no Maruzushi) is a traditional dish from Saiki City, located in the southeastern part of Oita Prefecture. The...
Kujaku
Kujaku (くじゃく, Kujaku) is a traditional dish from Saiki City, made by wrapping a boiled egg—its white part dyed red—in green-colored minced white fish pas...
Sake Manju
Sake Manju (酒まんじゅう, Sake manju) is a beloved traditional sweet from the Houhi region, which encompasses Taketa City and Bungo-Ono City in southwestern ...
Jigoku Mushi
Jigoku Mushi (地獄蒸し, Jigoku mushi) is a traditional cooking method dating back to the Edo period, where high-temperature steam from hot springs is used to...
Beppu Reimen (Cold Noodles)
Beppu Reimen (別府冷麺) first made its debut in Beppu around 1950, when a chef who had returned from Manchuria (northeastern China) opened a noodle shop. In ...
Kind of food
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