Kujaku

About Kujaku

Kujaku (くじゃく, Kujaku) is a traditional dish from Saiki City, made by wrapping a boiled egg—its white part dyed red—in green-colored minced white fish paste, then frying it to perfection. When cut in half, the vibrant arrangement of green, red, white, and yellow resembles the intricate patterns found on a peacock’s feathers, which inspired its name.

This dish is a true representation of Saiki’s culinary heritage, an area blessed by the abundant seafood of the Bungo Channel. Historically, fish caught in these waters were used resourcefully, with various fish products like minced fish paste becoming a staple. The fish paste is often made from lizardfish (Eso), a species rich in small bones that is not ideal for sashimi or filleting, but is perfect for processing into ingredients like kamaboko or surimi. For the people of Oita Prefecture, lizardfish is a familiar and beloved seafood.

With its vivid colors, Kujaku has long been a part of festive meals, especially during New Year celebrations or other joyous gatherings.

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