Regional food and famous sweets of Oita

Beppu jigoku-mushi routes high-temperature hot-spring vapor into a jigoku pot to steam baskets of vegetables, roots, eggs, meat, seafood or rice.

Shiroshita karei means marbled sole landed from the limited shore below Hiji Castle, served as thin sashimi, simmered fish, fried fish or clear soup.

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Oita ryukyu dresses seasonal sashimi such as horse mackerel, mackerel, yellowtail, or sea bream with soy sauce, sake, mirin, sesame, ginger, and...

Toriten is Oita's chicken tempura: bite-size seasoned chicken coated in a light egg-and-flour batter and fried. Its batter separates it from...

Usuki senbei is a flour-based cracker from Usuki brushed one by one with a ginger-and-sugar glaze. It comes in a thin curved kata and a flatter...

Yaseuma is an Oita snack made by resting wheat-and-water dough, stretching each piece by hand into a thin uneven strip, boiling it, and coating it in...

Zabieru is Zabieru Honpo's small rounded rectangular Oita pastry. A buttery baked shell encloses either smooth plain white bean paste, the silver...

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Saiki gomadashi grinds deboned grilled local fish with toasted sesame, soy and mirin, then places the concentrated condiment on udon to dissolve with...

Taketa atama ryori separately prepares the head, gills, jaw, skin and edible offal of large white fish, then serves them with kabosu vinegar and...

Usuki ohan pairs rice colored yellow with food-grade gardenia and kayaku simmered from eso white fish, tofu, daikon, burdock and other vegetables.