Jigoku-steamed

Jigoku-steamed introduction

“Jigoku-mushi”, which has continued since the Edo period, is a cooking method for steaming ingredients using the hot steam heat that erupts from the hot springs. Just put a variety of ingredients such as vegetables and seafood on a colander and put it in a kettle called “Jigoku-steamed Kama” which spews about 100 degrees of steam. The original umami of the ingredients is trapped because it is steamed in hot spring steam with salt at once.

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Other information

• NameJigoku-steamed
• Area Oita
• Kind of food Seafood

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