Dango-jiru
A taste of Oita's tradition – Dango-jiru soup

About Dango-jiru

Dango-jiru (だんご汁) is a classic dish from Oita Prefecture made with hand-kneaded wheat flour dough stretched into wide, ribbon-like pieces. These flavorful noodles are simmered with seasonal vegetables in a rich, miso-based broth.

Originally born out of necessity during times when rice was scarce, this dish became a staple food for common people. The noodles have a firmer, chewier texture compared to udon, which makes them particularly delightful. While they resemble flat, wide noodles like kishimen, the term "dango" (meaning "dumpling") comes from the practice of letting the dough rest in rounded shapes before flattening it. Stretching the dough into ribbons ensures it absorbs the savory flavors of the broth perfectly during cooking.

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