🐟 Obiten (Fried fish cake mixed with tofu blend)
"Obiten" is a local dish from the Obi area of Nichinan City, Miyazaki Prefecture, Japan. It is a type of fish paste product classified as fried "Kamaboko(=Fish cake)." It originated during the Edo period when Obi was under the rule of the Obi clan, and was created and passed down by the local residents. Originally, many dishes in the Obi area used miso, but it is believed that "Obiten" was born in the mid-19th century as a result of factors such as the cultivation of sugarcane, which began mainly with immigrants from the southwestern islands, along with the use of miso and black sugar. Obiten is made by mixing whole-ground fish such as Iwashi (sardine), Aji (horse mackerel), Shiira (mahi-mahi), Saba (mackerel), Tobiuo (flying fish), and Sawara (Japanese spanish mackerel), which are commonly caught in the nearby Hyuga-nada sea, with tofu and seasoning it with miso, soy sauce, and black sugar before frying. While it resembles Satsuma-age(=fried fish cake) in appearance, the inclusion of tofu makes Obiten softer with a fluffy texture and a slightly sweet, distinctive flavor. Typically, it is eaten without any further cooking after frying. There are restaurants in the Obi area that offer set meals featuring "Obiten," where you can enjoy it freshly fried.