散策 Sansaku

Food of Ōita

32 dishes

Aimaze📍 ŌitaTaketa City, located in the southwestern part of Oita Prefecture, is an area rich in nature surrounded by the Kuju Mountain Range, the Aso Gairin Mountains, and the foothills of Mount Sobo. The city is situated along the Onogawa River, a first-class river, and boasts a group of springs said to produce tens of thousands of tons of water per day. “Aimaze” is an indispensable part of meals in the Kuju district of Taketa City. “Aimaze” is stir-fried vegetables mixed with grated tofu. It's similar to shiraae salad because it's dressed with tofu, but it differs in that it uses plenty of mountain vegetables such as fern shoots, shiitake mushrooms, and dried daikon radish slices. It's said that the name “aimaze” comes from the fact that both the ingredients and the tofu are seasoned (ajitsuke suru) and mixed (mazeru) together. Dishes with the same name have been passed down in Mie Prefecture and Tottori Prefecture, but these refer to “Ninamasu”' and “vegetables dressed with sesame vinegar,” and are completely different from the “aimaze” of Oita Prefecture.
Aji no maruzushi📍 ŌitaSaiki City, located in southeastern Oita Prefecture, is the largest city in Kyushu. It covers an area of 903.12 km2 and has a coastline extending about 270 km. The topography of the city consists of mountainous areas stretching from the Kyushu Mountains, plains spreading downstream from the Banjo River, a first-class river, and coastal areas with a rias coastline. The bounty of the sea brought by the Bungo Channel supports the region's fishery industry. A wide variety of fish and shellfish are caught in the area, and it is said that more than 350 species of fish are landed. The horse mackerel has long been a popular seafood in the area. The clean water of the Bungo Channel, where the warm current of the Kuroshio Current flowing from south to north meets the cold current from the Seto Inland Sea, provides abundant food for fish. Horse mackerel grown in the Bungo Channel have a reputation for being fatty and tasty. In 2007, horse mackerel was recognized as a "city fish. One of the local dishes using horse mackerel is "horse mackerel maruzushi. The horse mackerel is marinated in ume (plum) vinegar and wrapped in red shiso (perilla frutescens). It is characterized by the use of the whole horse mackerel. Because it is made with shiso, it can be preserved well.
Ami-Meshi (Mixed Rice with Krill)📍 ŌitaThe Buzen Sea, covering eastern Fukuoka and the northern coast of Oita prefecture, has shallow waters and tidal flats, which make it home to many rare creatures. Usa, Nakatsu, Bungotakada cities of Oita prefecture face the Buzen Sea, and net fishing is very popular in this area. Shrimps, soles, and darkfin pike eels are caught using small trawls and octopuses and squids are caught using net baskets or gillnets. Seaweed are cultivated in the tidal flats, and sea cucumbers are caught by underwater fishing. “Ami” (=krill) is widely caught along the coast of Bungotakada city. “Ami” (=krill) is a type of zooplankton caught during the winter. The coast becomes pink when the “ami” (=krill) is in season. Freshly caught “ami” (=krill) are pickled in salt and used as a seasoning or used to make dried “ami” (=krill). People like to use “ami” (=krill) as a substitute for sakura shrimps to make “okonomiyaki” (=Japanese savory pancake) and “kakiage” (=type of tempura). “Ami Meshi” is an easy to make and popular dish made with dried “ami” (=krill), which has a lot of flavor, and it is enjoyed during the autumn and winter.
Atama ryori📍 ŌitaLocated in the southwestern part of Oita Prefecture, Taketa City is surrounded by the Kujyu mountain range, the outer rim of Aso, and the foot of Mt. After the Shiga clan entered Oka Castle in the Warring States Period, the Nakagawa clan moved to the area around the time of the unification of Japan by Toyotomi Hideyoshi. After the castle town was built in Takeda Village, the city developed with a focus on commerce. Although much of the scenery of the old days was eventually lost during the Sounan War, the city center still retains some of its old features, such as the samurai residences. During the Edo period (1603-1867), when the transportation infrastructure was not well-developed, people in this inland area, far from the sea, had few opportunities to eat sea fish, and fresh seafood was rarely consumed. In order to use rare fish and shellfish without wasting them, the "head dish" was invented. The head is used in a wide variety of dishes, including the gills, jaw, and entrails, as well as the meat of the fish. The ingredients used in "head dishes" include not only the meat of the fish, but also the gills, jaw, and entrails, leaving only the head. These are then quickly blanched in hot water and served on a platter. The ingredients used include ara, kue, nibe, grouper, and other large fish. The large fish are used in their entirety and enjoyed with family and guests.
Ayuuruka📍 ŌitaOita Prefecture is home to 585 clear streams, including the Mikuma River, which is upstream from the main stream of the Chikugo River, a first-class river, and the Ono River, the largest river in the prefecture at 107 km in length, each of which brought bounty to the region. Ayu, in particular, was prized as a valuable source of protein in mountainous areas. The river basin is dotted with kapposai and Japanese restaurants that serve ayu dishes. Ayu dishes that have taken root in the river basin include "ayu uruka" (ayu fish). Uruka" is a salted fish. Ayu Uruka" is made from ayu caught in the clear waters of the Mikuma and Ono Rivers. There are three types of "Uruka": "mini-uruka", "ko-uruka", and "niga-uruka". Each of them is classified into three types: (1) "mini-uruka": fresh ayu meat and entrails are made into "uruka". (2) Baby Uruka: Fresh ayu with its eggs and milt taken out and made into Uruka. (3) Goshi Uruka: Ayu with its entrails only made into Uruka. The following are the characteristics of this type of ayu. In Oita Prefecture, "ayu Uruka" often refers to "niga Uruka. Many people prefer the unique bitter and astringent taste of "Niga Uruka," partly because the entrails are used. Since ayu can only be caught at limited times of the year, "Uruka" was created as a means of preserving ayu. Because it is a fermented food, it is said to be effective in tonifying the stomach and intestines, and has long been useful for stomachaches and other stomachaches.
Boiled Yuzu Peel📍 ŌitaOita Prefecture is one of the largest producers of Yuzu nationwide. Yuzu trees can be found everywhere in the prefecture and are a fruit that even people who are not involved in agriculture are well-acquainted with. There is a large temperature differential between day and night in Hita City, and this produces Yuzu with a rich aroma and high quality. The “JA Oita Hita Yuzu Group” is made up of about 80 growers who grow Yuzu on fields totaling about 30 ha. Green Yuzu shipments begin in late august, while ripe, yellow-colored Kogyoku Yuzu are shipped from around November. Most of the Yuzu that are shipped both within and outside of Oita prefecture are used in processed foods such as juice or yuzu pepper. In Hita City and other yuzu-producing regions, there are many other ways to enjoy yuzu besides using the peel and juice in cooking. For example, “Boiled Yuzu Peel” glazes the Yuzu peel, and this can be served with tea or used as a New Year's dish. “Yuzu-neri”, made by boiling sweetened, and thinly sliced Yuzu can be eaten as is or spread on bread. It can be served as “Yuzu Tea” if mixed with hot water. In addition, Yuzu also has many non-food uses such as a skin lotion prepared by soaking Yuzu seeds in shochu or being places in the bath during the winter solstice.
Dango Jiru (dumpling soup)📍 ŌitaOita Prefecture has a well-developed plateau and much of its land is unsuitable for rice cultivation, so field-based grain cultivation, such as wheat, has been popular for centuries. Since most of the grain was made into flour, the flour-based food culture has taken root in many places in Oita Prefecture. “Dango Jiru” (dumpling soup) is a good example of this. Dumplings made by kneading wheat flour and stretching it into thin strips, along with other ingredients, are served in a soup made with barley miso, which are popular in Kyushu, combined miso or white miso. It was routinely eaten as a substitute for rice at a time when rice was in short supply. The word "dango" is usually thought of as a spherical dumpling, but in Oita, the dumpling is stretched out by hand. It is firmer than Udon, and you can enjoy its chewy texture. It looks like Kishimen noodles, but the name is said to have originated from the fact that it is rolled up and laid down for a while as if you were making dumplings. The reason for making a thin strip afterwards is to help the flavors soak in when they are cooked in the soup. In Fukuoka and Kumamoto prefectures it is called "Dago Jiru".
Ganjiru📍 ŌitaUsa City is located at the base of Kunisaki Peninsula. To the north, the city faces the "Suounada" Sea, and to the south, "Tateishi Mountain", "Hitomidake Mountain", and other mountains less than 1,000 meters above sea level can be seen. "Usa Jingu", the main shrine of more than 40,000 Hachiman shrines in Japan, is known as a power spot visited by many worshippers every year. The Yakkan River, which flows through the city, is famous for its Tsugani (=River Crab) crabbing. "Tsugani" is the name of a large riverine crab, the "mokuzugani", which is characterized by its algae-dust-like, hairy hands. "Ganjiru", a soup eaten in this region, is made by mashing Tsugani and flavoring it with soy sauce. It is said to have been invented in order to enjoy the crab, which is difficult to eat on its own. Until the mid-Showa period, "Ganjiru" was often made by ordinary households. However, since the population of Tsugani itself is decreasing and making tsugani is time-consuming, households, except in some regions, are making "Ganjiru" less and less often. There are various theories about the name, but it is said that the word "Kani-jiru(crab soup)" became "Gani-jiru" and gradually changed to "Ganjiru".
Gomadashi📍 ŌitaGomadashi is a condiment from Saiki City, Oita Prefecture, made by grinding grilled fish like lizardfish together with sesame seeds and mixing in soy sauce. It is commonly dissolved in hot water and eaten with udon noodles as 'Gomadashi Udon,' which has been selected as one of the 100 Best Local Dishes of Japan's farming, mountain, and fishing villages.
Gomadashi📍 ŌitaSaiki City, the largest city in Kyushu, is known as a fishing town blessed with an abundance of seafood. Saiki City is responsible for approximately 70% of the prefecture's fisheries production, with aquaculture, especially yellowtail and flatfish, accounting for the majority of the prefecture's total production. Fishing boats are also active in the fishing industry, which includes seine netting, bottom trawling, boat seine netting, pole-and-line fishing, and even diving. A wide variety of fish are landed, including horse mackerels, prawns, and flatfish. Sardines are prized as "Saiki Iriko," a specialty of Saiki City. Gomadashi," or sesame dashi, is a traditional seasoning made from iso (a fish in the iso family) throughout the year and is eaten daily in Saiki City. It is made by mixing iso, which is landed throughout the year, with ground sesame, mirin, and other ingredients. The origin of this seasoning is not known, but it is said to be used to process the large amount of fish caught, or to save the fisherman's wife the trouble of making dashi (soup stock). Sesame dashi" is used in a variety of dishes, but locals generally eat it with udon noodles. In recent years, as it has become more difficult to obtain sea weeds, it is also made from horse mackerel, mackerel, sardines, and other fish.
Houchou (Thin udon noodles dipped in dipping sauce)📍 ŌitaOita Prefecture has long been a flourishing grain-growing region based on its fields. Jigona(all purpose flour), flour ground from the harvested wheat, was used in dishes such as "koneri" and "yaseuma," thus laying the groundwork for a flour-eating culture. "Houchou" is a noodle dish made by kneading wheat flour into thin udon noodles and dipping them in a dipping sauce (dashi (=Japanese soup stock)) with condiments. It is said that the name "houchou (abalone intestines)" originated when a retainer of Otomo Sorin, a feudal lord in Kyushu, offered a thin flour noodle that looked like abalone intestines. Sorin liked the dish very much. It is believed this is the origin of the name. Later this dish took root mainly in the Hetsugi area, a wheat producing region in Oita. Many local residents like its texture, which is different from that of Udon noodle. There is a similar dish called "houtou" in Yamanashi Prefecture, and there is a theory that "houtou" became "houchou" with an accent.
Hyugadon (Rice Bowl with Marinated Tuna Sashimi)📍 ŌitaHoto Island is located in the Bungo Channel, around 14km from Tsukumi port in Tsukumi city. Fishing has been carried out on this island for many years and fishing villages on the island have been selected as a historical and cultural property which should be preserved for the future. Fishing villages on this island are famous for maguro (=tuna) deep sea fishing which is how “hyugadon” became a popular local dish on the island and in Tsukumi city, which is nearby. “Hyugadon” is made with maguro (=tuna) sashimi, hot rice, and a sauce of soy sauce, sugar, sake, sesame seeds, and egg yolk. Finely chopped green onions and ginger are topped onto the other ingredients. Fishermen of Hoto Island eat “hyugadon” as it is easy to prepare and is nutritious. It is said that the dish got its name from the sound of the strong wind on fishing boats. Other people say that the name was taken from Hyuga city in Miyazaki when tuna fishing boats from Hoto Island arrived at Aburatsu Port in Hyuga. In other regions, this dish is called “ryukyudon” and “atsumeshi.”
Ishigaki Mochi📍 ŌitaFlour has become a fundamental part of Oita Prefecture's food culture. Due to unsuitable conditions for rice cultivation, wheat and other grains grew and thrived after the construction of waterways. In the 1950s, rice farming in the area surpassed 40,000 hectares, leading to the spread of local dishes and confections that used flour as a staple food among the common people. "Ishigaki-mochi" is a snack that originated from the flour-food culture, and served as a quick bite for farm workers. Its name comes from its rough appearance resembling a stone wall, or due to its origin in an area with many stone walls. As the ingredients are readily available and easy to make, "Ishigaki-mochi" gradually became popular throughout Oita Prefecture. The mochi's names and origins differ among regions, such as "kirikomi-mochi" for sweet potatoes cut into pieces and "konekomi-mochi" for kneaded sweet potatoes. The dough is made of only wheat flour and sweet potatoes, resulting in its signature chewy texture. Besides ishigaki mochi, "yaseuma," flattened wheat flour noodles, and "yude-mochi," boiled sweet bean paste-filled mochi, are also popular among people of all ages as Oita Prefecture's representative local sweets.
Jiriyaki📍 ŌitaOita Prefecture is known for its high consumption of chicken, but flour-based food culture is also deeply rooted in the lives of its people. Since Oita Prefecture had a well-developed plateau, much of the land in the prefecture was unsuitable for rice cultivation, but over a long period of time, waterways were built throughout the prefecture. Eventually, cereal cultivation in fields became popular. Most of the harvested wheat is ground into local flour. “Yaseuma", for example, which is made from local flour, is still very popular among people of all ages. “Jiriyaki”, a traditional dish in Bungo-Ohno City, is also a product of the flour-based food culture. It is made of local flour dissolved in water, baked thinly like a crepe, and rolled with finely crushed brown sugar or pumpkin paste. It is easy to prepare and because of its simple and familiar flavor, it is widely popular not only in Bungo-Ohno City, but also in Oita Prefecture. Some say the name comes from the word "jirii" (meaning "loose" in the Oita dialect), while others say it comes from the fact that the dough is baked slowly (onomatopoeia “jiri jiri”). There are different names for this dish, such as "Hekoyaki” in Hita City, "Hiyaki” or "Taratarayaki” in other regions.
Kenchan📍 ŌitaKunisaki City occupies the eastern part of the Kunisaki Peninsula jutting out into the Seto Inland Sea, facing the Suo Nada and Iyonada Seas. It consists of radiant valleys centered around Mt. Futago and Mt. Monju located in the central part of the Eastern Peninsula, and quiet small rivers that flow through the mountains. At the foot of Mt. Futago, there are temples of the Shinto-Buddhist custom culture of Rokugo Manzan. Agriculture is also practiced, and mandarin oranges, shiitake mushrooms, strawberries, and melons are some of the specialties that grow here. "Kenchan" is a local dish eaten in Kunisaki City. It is a soup made with plenty of root vegetables such as radishes, taro, and carrots, and is called "kenchin soup" in some regions. As for the origin, it is said to be in Kenchoji, a temple of Zen Buddhism in Kamakura City, Kanagawa Prefecture. It is said that the Kazuhisa of Kenchoji Temple ate vegetable scraps and skins as soup to avoid wasting them, and this eventually became known as "Kenchojiru" and came to be called by local names such as "Kenchan" and "Kenchinjiru". In Kunisaki City, there is a recipe for eating udon noodles together with root vegetables. Also, depending on the region, soup stock may be made from grilled eso (fish of the Eso family).
Kirasumameshi📍 ŌitaUsuki City is located in southeastern Oita Prefecture, and stretches out in an oval shape towards Hoyo Strait. It is on Usuki Bay facing Bungo Channel to the east, and the ridges of Mount Chinnan and Mount Himedake to the southwest. Fishing has long been practiced in the coastal communities, where single-hook handline fishing, longline fishing, and small trawl fishing are used. Specialty products include hairtail, yellowtail and blowfish. “Kirasumameshi” is a local cuisine of Usuki City, along with “Ohan” and “Chadaizushi”. Unlike the familiar winter dish of "Ohan" and the hospitality dish of "Chadaizushi", "Kirasumameshi" is eaten all year round. During the middle of the Edo period (about 1700 - 1750), the Usuki domain, which was often in financial difficulties, issued a decree of thrift and often regulated what to eat and wear. It was during this time that "Kirasumameshi" was born. Leftover sashimi or fish that have been cut were coated with okara, which is the dregs of soybeans, and used to increase the volume. It was a thrifty dish, yet rich in nutrition and loved by the common people. In the Usuki region's dialect, okara is called "kirazu", and “mabusu” (dredge) is called "mamesu”. Therefore, the dish is named "Kirasumamesi", which means sashimi dredged (“mamesu”) with “kirazu”. During the era of the domain, merchants and people delivering "Nengu (annual tributes)" from the mountains were said to look forward to eating “Kirasumameshi” with great expectation.
Koneri📍 Ōita"Koneri" is a dish in which summer vegetables such as eggplant and bitter melon are stir-fried in oil, then seasoned with miso dissolved in dashi broth, and thickened with flour dissolved in water. It is an efficient way to get nutrients, because the wheat seals in the moisture containing nutrients from the vegetables. It is easy to eat even in the summer when appetites tend to decrease, so it is frequently made at home. It is said that the name "Koneri" comes from the fact that it is thickened ("neru") with flour. In the Kunisaki Peninsula, "Koneri" made from eggplant and bitter melon is referred to as "Holland," but the reason is unknown. It is also called "Kokake," "Ankake," and "Babakoroshi." In Bungo Ono City, with its undulating topography and rivers of various sizes, boasts one of the best dry-field farming areas in the prefecture, with an abundant eggplant cultivation. The eggplants produced in this region have a beautiful appearance, and they are trademarked under the name "Bi-nasu" (beautiful eggplant). There is a theory that the farmers started eating "Koneri" as a way to to deal with the large quantity of harvested eggplant and bitter melon.
Kujaku📍 ŌitaSaiki City, located in southeastern Oita Prefecture, is the largest city in Kyushu with an area of 903.12 km2. The city is divided into a mountainous area stretching from the Kyushu Mountains, a plain area spreading downstream from the Banjo River, a first-class river, and a coastal area on a rias coast. During the Seinan War of 1877 (Meiji 10), the mountainous area bordering Miyazaki Prefecture became a battleground. Part of Saigo's army, led by Saigo Takamori, also invaded Saiki city. The ruins of platforms can still be seen in the Ume and Naokawa areas. Kujaku" in Saiki City is a deep-fried boiled egg with the white part colored red, wrapped in a paste of white fish paste colored green. The name "Kujaku" comes from the vivid colors of green, red, white, and yellow when the egg is cut in half, and from the fact that the cross-section of the egg resembles the pattern on the wings of a Kujaku. It is a local dish unique to Saiki City, located near the Bungo Channel, which is blessed with an abundance of seafood. Since long ago, surimi and other processed fish products have often been made from fish landed in the city so as not to waste the fish. Eso (Japanese pike conger) is often used for surimi, but because it has many small bones, it is not distributed as sashimi or grated into three pieces, but as surimi or kamaboko (fish paste). It is a familiar seafood to the residents of Oita Prefecture. The colorful and gorgeous "Kujaku" has been eaten at New Year's and other festive occasions.
Mossou Zushi📍 ŌitaIn Nakatsu city, located on the northwestern edge of Oita Prefecture, and the neighboring city of Usa, “Mossou Zushi” has been eaten since ancient times. “Mossou” is a square wooden mold measuring 15 cm on each side and 15 cm in height. Pressed sushi made with this mold is called “Mossou Zushi”. Some believe that this recipe has been around for several hundred years. It is said that the “Mossou Zushi” was introduced during a time when rice was considered a delicacy, and the boxes were used to equally divide the rice among a group of people. Men were assigned to press down the sushi with the lid as they are stronger than women. “Mossou” ordinarily refers to a cylindrical bent object used in temples, but in this region, the term refers to a wooden, square box. The boxes come in various sizes and the size of the boxes were selected depending on the number of people being served. In Oita Prefecture, various sushi dishes have been passed down through generations, such as “Kachi Ebi Chirashizushi” of the Nagasu district of Usa city and “Chadai Zushi” of Usuki city. These two dishes are served on special occasions such as celebrations and festivals.
Niwatori Jiru📍 ŌitaIn Oita Prefecture, which is one of the top purchasers of chicken meat per household per year in Japan, local dishes using chicken meat have long been eaten. "Niwatori Jiru" was a feast when chicken meat was once a precious commodity. Whenever there was a celebration or a guest was invited, the chicken was first slaughtered, and the meat and entrails were used for "Tori meshi" or "game-ni", and the rest of the chicken bones was used for "Niwatori Jiru". The broth is made from the chicken bones as well as the meat, so there is no waste and the ingredients can be enjoyed to the fullest. Along with "Niwatori Jiru", "Tori meshi" is another chicken dish. This is a rice dish with stewed chicken, Gobou(=Burdock), carrots, and other ingredients mixed in. The leftover pieces of meat and entrails from making "Tori meshi" are sometimes used for "Niwatori Jiru". For this reason, "Tori meshi" and "Niwatori Jiru" were often made as a set.
Ohan and Ohan Kayaku📍 ŌitaUsuki city is located in the southeastern part of Oita prefecture, stretching long and narrow in an oval shape toward the Hoyo Strait. This is the city where the Usuki Clan ruled by Otomo Sorin was located. The Usuki Clan often suffered financial difficulties, which is why the food they ate and the clothes they wore were frugal. Lords at the time had servants make “ohan” and “ohan kayaku” instead of “sekihan” (=red bean rice) because azuki beans use to make “sekihan” were expensive. Otomo Sorin was a “daimyo” (=Japanese feudal lord) of the “Kirishitans” (=Japanese Catholic Christians) and headed up the Nanban trades, and some people say that “ohan” was influenced by Spanish paella. The bright yellowed rice “ohan” is made by cooking rice with water that had gardenia fruit soaked in it. “Ohan” is served with “kayaku” (=rice toppings) made with simmered white fish such as lizardfish, vegetables, and tofu. “Ohan” is a symbolic samurai dish while “kayaku” is a dish conceived by merchants. During New Year's Eve and the beginning of the new year, merchants were extremely busy. They did not have the time to cook nor the time to enjoy meals. This is why large amounts of “kayaku” were made in a large pot on New Year's Eve and reheated and eaten during the first three days of the new year. The flavor soaks into the ingredients each time it is reheated, making it more delicious as time passes. It is a hot dish suitable for eating during the cold winter. As people made “ohan” less frequently, people would sometimes refer to “kayaku” as “ohan.”
Okata-Zushi (Sushi Rice Balls with Mackerel and Beans)📍 ŌitaThere are a variety of sushi dishes in Oita prefecture. “Okata-Zushi” is a type of sushi from Takenaka district of Oita city. The sushi is bale-shaped and is made with grilled Japanese horse mackerel and cooked sweet pinto beans. The word “okata” refers to a village headman. In the past, there was an event named “jigoku-iri” which took place before the busy farming season. The village headman would hand out “Okata-Zushi” to the peasants as a token of his appreciation for their hard work. The event symbolizes the hard work of the farmers and the enjoyable time that people would have at this event before the work began. The peasants rarely got to eat rice, so they were all very happy to receive the “Okata-Zushi.” At the time, the only fish available for the feast were Japanese horse mackerel and sardines and for vegetables, only beans and potatoes. Another type of sushi “mosso zushi” from Nakatsu and Usa cities of Oita prefecture is made by pressing the sushi into a square wooden mold called “mosso.” It is said that this dish was born at a time when rice was considered a delicacy and making the sushi with a mold allowed the rice to be divided equally among the people. “Kachi Ebi Chirashizushi” from Nagasu of Usa city is made with red shrimp, a specialty of the region and is served at festivals and on special occasions to guests. “Chadai zushi” from Usuki city is nigiri sushi made with vegetables instead of fish as it was cheaper to use vegetables. Common vegetables were used to lower the cost of making the sushi.
Ryukyu📍 ŌitaFacing the Seto Inland Sea and blessed with an abundance of seafood, Oita Prefecture is home to a wide variety of seafood for all four seasons, including horse mackerel, sea bream, hairtail, sardine, and mackerel. “Ryukyu" is a typical local dish of Oita Prefecture in which fresh local fish is served with a sauce made of soy sauce, sake, mirin, sesame and ginger. It became popular in the local area as a kind of preserved food. There are many theories about the name "Ryukyu. There is a theory that the name “Ryukyu” came from the fact that an Oita fisherman learned how to make it from an Okinawan (Ryukyu) fisherman and brought it back to his hometown, and there is another theory that it was derived from the fact that the dish of sesame-dressing is called “Rikyu-ae”. It spread from the southern coastal areas to the whole of Oita Prefecture as a fisherman's meal and a preserved food.
Sake Manju (Sake Steamed Buns)📍 ŌitaThe Toho region, composed of Takeda City and Bungo-ono City in the southwestern part of Oita Prefecture, is surrounded by the Zaozan Range, Aso Caldera, and Kuju Mountains, with Miyazaki and Kumamoto Prefectures neighboring across the mountains. "Sake Manju" is a regional confection enjoyed during summer events in the Toho region. Its unique feature is its expansion due to fermentation powered by rice koji. While typically filled with sweet red bean paste, versions without filling are known as "shiira," "shiemochi," "shieppo" in the Toho region, and "bappo" in the southern part of the prefecture.
Sorakitamochi📍 ŌitaOita Prefecture is home to many local sweets made from wheat flour, such as “Yaseuma”, “Jiriyaki” and “Yudemochi” (boiled rice cakes). The reason for this can be found in the flour-based food culture that was rooted in the past. Oita Prefecture has a well-developed plateau and much of its land is unsuitable for rice cultivation. After waterways were built in various areas, the cultivation of wheat in the fields developed. From there, flour came to be used in cooking and became a common ingredient in local sweets and cuisine. “Sorakitamochi” is a local confectionery that has been popular on the remote island of Himeshima, located at the western end of the Seto Inland Sea, for many years. Himeshima is about a 20-minute ferry ride from Imi Port in Kunisaki City. According to “Kuniumi”, one of the myths in the Kojiki (records of ancient matters), Izanagi no Mikoto and Izanami no Mikoto created the island of Himeshima, which is said to be this island, Himeshima. The seas around Himeshima, which is in the Suonada Sea, are good fishing grounds for a variety of seafood such as sea bream, octopus, prawn and sea bass. On Himeshima, surrounded by the sea, rice could not be grown on the island, and instead wheat flour and sweet potatoes were often grown there. It is an affordable snack in such an environment. The "Sorakitamochi", which is popular in Himeshima Village, is made by mashing soft boiled sweet potatoes, covering half of them with flour and kneading them over a fire to make a skin. The rest of the sweet potatoes were sweetened with sugar to make paste and wrapped in the skin. The cooking time is reduced because no steaming is required. It can be made so quickly so you can say “Sora kita!” (Here you come!) even when you have an unexpected visitor, which reportedly brought about the name “Sorakitamochi”. One of the reasons why it was so easy to make is that in the old days, every house always had boiled sweet potatoes.
Tai-men (sea bream noodles)📍 ŌitaHimejima is a remote island located in the western part of the Seto Inland Sea, and it's about 20 minutes away by ferry from Imi Port in Kunisaki City. According to the "Kojiki" (Records of Ancient Matters), The Birth of the Nation, Himejima is known to be the birthplace of "Izanagi no Mikoto" and "Izanami no Mikoto", who are both deities in Japanese mythology. The waters surrounding Himejima, which overlook the Suonada Sea, are an excellent fishing ground and are known to contain an abundance of seafood such as sea bream, octopus, prawns, and sea bass. One of the delicious local dishes of Himejima is called "Tai-men", which consists of udon noodles topped with a whole-cooked seabream. "Tai-men" is often served at wedding ceremonies as the seabream is a fish that never leaves its nest after mating, symbolizing the couple's long-lasting relationship. Furthermore, the long udon noodles used in "tai-men" signify the longevity of the relationship. It's worth noting that seabream are usually about 2 kg in weight, and the dish is also served at family meetings before the wedding ceremony.
Taraosa📍 Ōita“Taraosa”(=dried codfish) is a dried codfish eaten in Hita city and Kusu district of Oita prefecture. It is made by drying the gills and stomach of codfish, and is characterized by its unique shape, which resembles a large toothbrush. In the days when preservation technology and transportation infrastructure were not available, people in the Hita and Kusu regions could only eat dried or salted seafood. “Taraosa” was and is still a delicacy, and it is served during the Bon holidays, although vegetarianism is the norm. “Taraosa” has a grotesque appearance and many non-locals do not know how to prepare or eat it. For locals, it is a popular delicacy and the crunchy texture of the gills, and the softness of the stomach are what make the dish so delicious. In Oita Prefecture, various species of fish such as horse mackerel, sea bream, and hairtail are caught, but codfish is not. Therefore, the codfish is transported from Wakkanai city, the northernmost part in Hokkaido. The preliminary processed codfish are left out to dry in the cold winter winds. This delicacy is rarely consumed in Hokkaido and is specifically manufactured for the Bon holidays of the Hita and Kusu regions of Oita.
Tori-Meshi (Mixed Rice with Chicken)📍 ŌitaThe people of Oita prefecture are one of the top consumers of chicken meat in the country. Chicken meat is a traditional ingredient used to make many local dishes. Usa city is where “karaage” (=Japanese fried chicken) was born. “Karaage,” “toriten” (=tempura style fried chicken) and “niwatorijiru” (=chicken soup) are some local chicken dishes from Oita. “Tori meshi” is mixed rice made with chicken meat, “gobou” (=burdock) and carrots. The number and types of ingredients used differ per region and the family that makes it. When food was scarce, chicken meat was an important source of protein and local families raised chickens at home, although there are no longer many households that do so. This dish was influenced by rice made with pheasant or pigeon meat, a menu that was served by hunters to their guests.
Tori-Ten📍 ŌitaOita Prefecture is known for its frequent consumption of chicken. In 2019, the Ministry of Internal Affairs and Communications conducted a survey of annual chicken consumption per household for prefectural capitals and government-designated cities, and Oita City ranked first in Japan. In Oita Prefecture, various chicken dishes such as "Tori-Meshi," a mixed rice dish with chicken, and "Tori-Jiru," a soup with chicken broth, have been eaten. Among them, “Karaage” is the most famous, but “Tori-Ten”, deep-fried chicken in Tempura Flour, is also widely popular throughout Oita Prefecture. In the days when chicken was an expensive ingredient, "Tori-Ten" was made at home with plenty of batter. The thick batter increased the amount of chicken so that everyone could enjoy the chicken, even if the family was large. “Tori-Ten" is said to have originated at the prefecture's first restaurant, Toyoken, in Beppu City. In the early Showa period, the fried chicken on the menu at the time was made with bones, which made it difficult for women to eat. So the dish was made by cutting boneless chicken thighs into bite-size pieces and arranging them in a Tempura style. The crispy and soft batter, which cooks faster than fried chicken, quickly became popular, and soon a variety of restaurants began to offer “Tori-Ten”.
Yaseuma (Thinly Rolled Out Flour Sprinkled with Roasted Soybean Flour )📍 Ōita“Yaseuma” is a traditional snack made with kneaded wheat flour, which is flattened and boiled, and sprinkled with kinako (=roasted soybean flour) and sugar. It is a popular local dish along with dango jiru (=dumpling soup), also from Oita, made with kneaded wheat flour and eaten with a barley miso-based soup. There is a trick to rolling out the dough, and it is said that the more experienced one is, the thinner and longer the dough can be rolled out. “Yaseuma” is said to have originated from Furuno of Yufu city of Oita. It is said that during the Heian period, a religious nanny named Yase, visited the Myorenji temple in Furuno to pray for the healthy growth of a noble young lord. On her way to the temple, the young lord became hungry and said to her, “Yase, uma,” which means, “Yase, food.” So Yase gave some thinly rolled out wheat flour sprinkled with kinako (=roasted soybean flour) to the young lord, which is how “yaseuma” is said to have gotten its name. At Myorenji temple, “yaseuma” is still made during the Bon holidays. Grain cultivation has been prevalent in Oita since ancient times and there are many local dishes made with wheat flour.
Yudemochi(boiled rice cake)📍 ŌitaIn the past, Oita Prefecture had many areas with poor drainage, making it unsuitable for rice cultivation that required water retention. As a result, wheat cultivation flourished in the region. With this background, a culture of flour-based dishes developed across various localities. "Yudemochi" is one such local sweet from Oita Prefecture, alongside "Ishigaki mochi," "Jiri-yaki," and "Yaseuma." These treats were not only enjoyed by children as snacks but also consumed during short breaks while working in the fields. The standout feature of "Yudemochi" is undoubtedly its appearance. Its flat, disc-like shape is uncommon nationwide. By rolling out the dough thinly enough to see through, the cooking time is reduced as it cooks quickly. Additionally, the thin texture makes it easy to eat, making it an ideal snack during work breaks.
dango-jiru📍 ŌitaDango-jiru (dumpling soup) is a local dish from Oita Prefecture, eaten throughout the prefecture. While similar dishes called Dago-jiru exist in Fukuoka, Saga, Nagasaki, Kumamoto, and Miyazaki Prefectures, this entry focuses primarily on the Dango-jiru of Oita Prefecture.