Regional cuisine of Oita region
Beppu Reimen
The first Reimen shop opened in Beppu around 1955. It is said that the shop was opened by a chef who has been redeemed from northeastern China (formerly Manc...
Bungo Beppu Bay Crepe
“Shirasu” is the blessings of nature in Beppu Bay. Whitebait fishing has been popular in Hinji Town, and the “crepe”, which is dried in the sun, is shipped n...
Sake manju
The Hohi region is composed of Takeda City and Bungoono City located in the southwestern part of Oita Prefecture. It is an area surrounded by all sides such ...
Ajino Maru
Fish mackerel has been popular since ancient times in Saiki City, located in the southeastern part of Oita Prefecture. Bungo Water, which has beautiful water...
Get it from Nakatsu
The B-class gourmet “Nakatsu Karaage” representing Oita Prefecture is now famous nationwide! There are many karaage specialty shops in Nakatsu City, and it i...
Suppon pot
Suppon grown in Oita Prefecture, which has an ideal environment for breeding Suppon such as clear stream and temperate climate, has been said to be effective...
Sorakitamochi
“Sorakitamochi” is a local confectionary that has long been loved by Himeshima, a remote island floating at the western tip of the Seto Inland Sea. Himeshima...
Jiriyaki
Oita Prefecture is known for its heavy consumption of chicken, but the flour food culture using flour is also deeply rooted in our lives. Because of the deve...
Yudochi
In the past, Oita Prefecture had many areas where it was poorly drained, and the cultivation of wheat was thriving because it was not suitable for rice culti...
Kujaku
Kujaku, which is handed down to Saiki City, is a boiled egg with red colored white meat, wrapped in green white fish and deep-fried. When cut in half, it got...