New Articles
Takada soba
Bungotakada soba has a major characteristic that it is cultivated twice a year in spring and autumn, and there is a season for new soba twice a year (July and November). In part...
Conger dishes
The season for conger eel, which has been popular in Nakatsu since ancient times, is three times a year: summer, autumn, and winter. From being served raw with a gentle texture,...
Dango soup
Dango-jiru is a typical dish of Oita, where dumplings made by kneading flour and spreading them into strips are made with miso along with vegetables from the four seasons. It is...
Cancer jiru
Ganjiru is a local dish of Usa made using crab (also called mokuzugani or zugani) caught in large and small rivers that flow through the Usa Plain from winter to spring. Since i...
Gomadashi udon
“Gomadashi” is a paste-like seasoning made by adding plenty of sesame seeds to mirin, soy sauce, and sugar by loosening the grilled fish called “eso,” which is caught throughout...
Oita blowfish
The Bungo Channel has an abundance of favorite fugu foods such as abalone and turban, and the rapid current of the Kuroshio Current makes it a mess. It is a deliciousness unique...
Yukinko sushi
The crispy daikon radish and the soft texture of thick shiitake mushrooms, a specialty of Oita, are unique, the sweetness of shiitake mushrooms and the sourness of daikon, and t...
Hocho
Boil noodles that are 2 meters long, made by hand-rolling flour, add soy sauce, mirin, etc. to a mixture of dried sardines, kelp, and shiitake mushrooms, and soak them in a soup...
Saeki sushi
The Bungo Channel, which is a complex rias coast, nurtures such a unique topography, is one of the leading fishing grounds in Japan, where the warm current Kuroshio Current coll...
Yaseuma
It is a local dish of Oita where kneaded flour is spread flat and boiled, sprinkled with kinako and sugar. It is the same noodle as dango soup. There is a trick to how to stretc...
Hita yakisoba
Hita yakisoba is a local gourmet from Hita, Oita prefecture, where freshly boiled raw noodles are baked to the verge of burning, and seasoned with sauce along with crispy bean s...
Hinagu Chikuwa
It is said that Hinagu chikuwa began in Meiji 16 when bamboo was rolled up and rotated while baking it. The characteristic of Hinagu chikuwa is that it conveys the same taste as...
Usa karaage
Karaage from Oita prefecture, where chicken consumption per person is said to be one of the highest in Japan, especially from Usa City and Nakatsu City, is soaked in a sauce bas...
Misaki kakiage bowl
“Misaki Kakiage Don” is a bowl topped with 100% kakiage of fresh small shrimp (jaco shrimp) caught in the Buzen Sea, and shops that offer it as a permanent menu will be certifie...
Korean candy
“Korean candy” is the oldest venerable traditional confectionery in Kumamoto, and it was initially called “Chosei candy” or “Higo candy”, but it was brought by Kiyomasa Kato dur...
Aso pickled mustard
“Aso mustard” is a traditional vegetable grown in the cold climate of Aso and the land of volcanic ash, and is characterized by its thin stems, chewy texture, and unique spicy i...
Ichimonji Guruguru
“Hitomoji” is called wakegi outside of Kumamoto, but those grown in Kumamoto are unique ones that are slightly thicker overall and have a large bulge of white roots. There are v...
Jigoku-steamed
“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 vari...
Beppu Reimen
The first Reimen shop opened in Beppu around 1955. It is said that the shop was opened by a chef who has been redeemed from northeastern China (formerly Manchuria). In former Ma...
Salad chikuwa
It is a dish in which potato salad is tightly packed in a chikuwa hole and deep-fried. It features a crispy chikuwa texture on the outside, juicy on the inside, and a rich potat...
Bungo Beppu Bay Crepe
“Shirasu” is the blessings of nature in Beppu Bay. Whitebait fishing has been popular in Hinji Town, and the “crepe”, which is dried in the sun, is shipped nationwide as a speci...
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