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
-
![Takamori Dengaku]()
Takamori Dengaku
Kumamoto / >Local cuisine -
![Nagasaki Champon]()
Nagasaki Champon
Nagasaki / >Ramen -
![Utsunomiya Gyoza]()
Utsunomiya Gyoza
Tochigi / >Local cuisine -
![Grilled Hormone (Horumon-yaki)]()
Grilled Hormone (Horumon-yaki)
Osaka / >Meat dish -
![Okinawan Mozuku Vinegar]()
Okinawan Mozuku Vinegar
Okinawa / >Local cuisine -
![Kara-Men (Spicy Noodles)]()
Kara-Men (Spicy Noodles)
Miyazaki / >Ramen -
![Niken Chaya Mochi]()
Niken Chaya Mochi
Mie / >Local cuisine -
![River Shrimp (Tenaga Ebi)]()
River Shrimp (Tenaga Ebi)
Kochi / >Seafood
