Regional cuisine of Oita region
Cancer jiru
Ganjiru is a local dish of Usa made using crab (also called mokuzugani or zugani) caught in large and small rivers that flow through the Usa Plain from winte...
Gomadashi udon
“Gomadashi” is a paste-like seasoning made by adding plenty of sesame seeds to mirin, soy sauce, and sugar by loosening the grilled fish called “eso,” which ...
Oita blowfish
The Bungo Channel has an abundance of favorite fugu foods such as abalone and turban, and the rapid current of the Kuroshio Current makes it a mess. It is a ...
Yukinko sushi
The crispy daikon radish and the soft texture of thick shiitake mushrooms, a specialty of Oita, are unique, the sweetness of shiitake mushrooms and the sourn...
Hocho
Boil noodles that are 2 meters long, made by hand-rolling flour, add soy sauce, mirin, etc. to a mixture of dried sardines, kelp, and shiitake mushrooms, and...
Saeki sushi
The Bungo Channel, which is a complex rias coast, nurtures such a unique topography, is one of the leading fishing grounds in Japan, where the warm current K...
Yaseuma
It is a local dish of Oita where kneaded flour is spread flat and boiled, sprinkled with kinako and sugar. It is the same noodle as dango soup. There is a tr...
Hita yakisoba
Hita yakisoba is a local gourmet from Hita, Oita prefecture, where freshly boiled raw noodles are baked to the verge of burning, and seasoned with sauce alon...
Usa karaage
Karaage from Oita prefecture, where chicken consumption per person is said to be one of the highest in Japan, especially from Usa City and Nakatsu City, is s...
Misaki kakiage bowl
“Misaki Kakiage Don” is a bowl topped with 100% kakiage of fresh small shrimp (jaco shrimp) caught in the Buzen Sea, and shops that offer it as a permanent m...
Jigoku-steamed
“Jigoku-mushi”, which has continued since the Edo period, is a cooking method for steaming ingredients using the hot steam heat that erupts from the hot spri...