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
-
![Wakayama Arida Mikan]()
Wakayama Arida Mikan
Wakayama / >Local cuisine -
![Atsugi Shirokoro Horumon]()
Atsugi Shirokoro Horumon
Kanagawa / >Meat dish -
![Saiku Kamaboko]()
Saiku Kamaboko
Toyama / >Local cuisine -
![Tofu Yo (Tou Fu Yong)]()
Tofu Yo (Tou Fu Yong)
Okinawa / >Local cuisine -
![Soba-gaki]()
Soba-gaki
Nagano / >Soba & Udon -
![Tsuke Napolitan]()
Tsuke Napolitan
Shizuoka / >Local cuisine -
![Sweet Simmered Carp]()
Sweet Simmered Carp
Yamagata / >Seafood -
![Kobuzushi]()
Kobuzushi
Kochi / >Sushi
