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 this name because it has a vibrant hue of green, red, white and yellow, and because the cross section of the egg looks just like the pattern on the winged. It is a local cuisine unique to Saiki City, located near Bungo Suido, blessed with abundant seafood. Processed products such as surimi were often made so as not to waste fish that were landed since ancient times. Fish surimi is often used for food, but because it has a lot of small bones, it is not distributed in sashimi or three pieces, but it is processed into surimi or kamaboko for distribution. For Oita Prefecture, it is a familiar seafood. The colorful “Kujaku” has been eaten at celebrations such as New Year holidays.
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