Jigoku Mushi
Beppu’s signature "hell-steamed" delicacy
About 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 steam ingredients.
Vegetables, seafood, and various other ingredients are placed in a basket and steamed using a "Jigoku Mushi Kettle," which releases steam at approximately 100°C. This unique method uses mineral-rich hot spring steam to quickly cook the food, locking in its natural flavors and creating a taste like no other.
Related videos
Reviews
There are no reviews yet.
Regional cuisine of Oita region
Japanese Cuisine - Seafood
Kind of food
Recommended
-
![Buzen Sea Oysters]()
Buzen Sea Oysters
Fukuoka / >Seafood -
![Shinshu Salmon]()
Shinshu Salmon
Nagano / >Sushi -
![Tofu Yo (Tou Fu Yong)]()
Tofu Yo (Tou Fu Yong)
Okinawa / >Local cuisine -
![Sauce Katsu-don]()
Sauce Katsu-don
Fukushima / >Don dish -
![Tara-jiru (Cod Soup)]()
Tara-jiru (Cod Soup)
Toyama / >Seafood -
![Koshigaya Duck and Green Onion Hot Pot]()
Koshigaya Duck and Green Onion Hot Pot
Saitama / >Nabe dish -
![Uiro]()
Uiro
Miyazaki / >Local cuisine -
![Yuzu Maki]()
Yuzu Maki
Gunma / >Local cuisine
