Regional food and famous sweets of Oita
A strong chicken-food culture, abundant seafood, hot-spring cooking, wheat dishes, and citrus distinguish the prefecture.
Oita is part of the Kyushu & Okinawa region. This page lists the guides currently available in English.
13 guides in English
- Beppu Jigoku-mushiOita
Jigoku-mushi places vegetables, seafood, meat, eggs or buns in baskets over a stone or metal chamber and cooks them rapidly with high-temperature...
- Hiji Shiroshita KareiOita
Shiroshita karei is the local name for marbled sole caught in Beppu Bay off Hiji, where spring water wells up from the seabed. Its thick...
- Oita Dango-jiruOita
Dango-jiru rests kneaded wheat dough, stretches or tears it into flat chewy pieces, and simmers them with burdock, carrot, taro, mushrooms and often...
- Oita RyukyuOita
Oita ryukyu marinates sashimi-grade yellowtail, horse mackerel or other fish in soy sauce, mirin, sesame and aromatic condiments.
- Oita Usuki SenbeiOita
Usuki senbei are thin, firm wheat crackers brushed with a white ginger-sugar glaze, combining a clean sweetness with a lingering warm bite.
- Oita YaseumaOita
Yaseuma stretches rested wheat dough into broad flat ribbons, boils them until chewy and coats them generously with roasted soybean flour and sugar or...
- Oita ZabieruOita
Zabieru wraps smooth white-bean paste, either plain or enriched with rum-soaked raisins, in a rich buttery baked shell.
- Saiki Buri AtsumeshiOita
Buri atsumeshi lays bite-size yellowtail marinated in soy sauce, sake and sugar over steaming rice, adds scallion, sesame, ginger, shiso or wasabi...
- Saiki Gomadashi UdonOita
A spoonful of gomadashi, a ground paste of grilled lizardfish or other fish, sesame and soy sauce, sits on udon and dissolves under hot water into an...
- Taketa Atama RyoriOita
Atama ryori carefully separates a large white fish's cheeks, jaws, gills, skin, fins, roe, milt and cleaned organs, boils each part for the...
- ToritenOita
Toriten is Oita-style chicken tempura: bite-size seasoned chicken coated in a light flour-and-egg batter and fried. Breast, thigh, or tenderloin may...
- Usuki Kirasu MameshiOita
Kirasu mameshi coats small pieces of fresh fish and vegetables in crumbly soybean pulp seasoned with soy sauce, vinegar or kabosu, creating a moist...
- Usuki Ohan and KayakuOita
Ohan colors plain rice a clear yellow with strained gardenia-fruit water and serves it beside kayaku, a savory stew of lizardfish or other white fish...