“Dango Jiru” (dumpling soup) is a good example of this.

Where it is made

The whole prefecture

Main ingredients

Flour, miso

"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.

Where it is made

Oita City Hetsugi area, Ono River basin

Main ingredients

Wheat flour

“Yaseuma” is a traditional snack made with kneaded wheat flour, which is flattened and boiled, and sprinkled with kinako (=roasted soybean flour) and sugar.

Where it is made

All of Oita Prefecture

Main ingredients

Wheat flour, Kinako (=roasted soybean flour), Sugar

“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.

Where it is made

Southern coast of the prefecture

Main ingredients

Seasonal seafood, sesame, ginger

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.

Where it is made

Tsukumi City

Main ingredients

Maguro (=tuna), Rice, Sesame seeds, Egg, Soy sauce

“Kirasumameshi” is a local cuisine of Usuki City, along with “Ohan” and “Chadaizushi”.

Where it is made

Usuki City

Main ingredients

Fish, okara, kabosu

“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.

Where it is made

All of Oita Prefecture

Main ingredients

Chicken meat, Gobou(=Burdock root), Rice

Usuki city is located in the southeastern part of Oita prefecture, stretching long and narrow in an oval shape toward the Hoyo Strait.

Where it is made

Usuki City

Main ingredients

Rice, Gardenia fruit, Tofu, Daikon radish, Lizardfish

“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.

Where it is made

Usa, Nakatsu, Bungotakada Cities

Main ingredients

Dried “ami” (=krill), Rice, Soy sauce

“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.

Where it is made

Takenaka District

Main ingredients

Rice, Pinto beans, Japanese horse mackerel

In Nakatsu city, located on the northwestern edge of Oita Prefecture, and the neighboring city of Usa, “Mossou Zushi” has been eaten since ancient times.

Where it is made

Nakatsu City, Usa City

Main ingredients

Rice, white-fleshed fish, deep-fried tofu, dried shiitake mushrooms, gobou (=burdock), carrots

“Jiriyaki”, a traditional dish in Bungo-Ohno City, is also a product of the flour-based food culture.

Where it is made

Bungoono City

Main ingredients

Flour, brown sugar

“Taraosa”(=dried codfish) is a dried codfish eaten in Hita city and Kusu district of Oita prefecture.

Where it is made

Hita City, Kusu Area

Main ingredients

Taraosa (=dried codfish)

Among them, “Karaage” is the most famous, but “Tori-Ten”, deep-fried chicken in Tempura Flour, is also widely popular throughout Oita Prefecture.

Where it is made

All of Oita Prefecture

Main ingredients

Chicken, Tempura Flour

"Niwatori Jiru" was a feast when chicken meat was once a precious commodity.

Where it is made

Bungo-Oono Area

Main ingredients

Chicken, gobou (=burdock), shiitake mushroom, Japanese leek

"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.

Where it is made

Usa City Area

Main ingredients

Tsugani (=River Crab)

"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.

Where it is made

Kunisaki City

Main ingredients

Tofu, dried shiitake mushrooms, root vegetables such as radishes, taro, carrots, and burdock root

One of the delicious local dishes of Himejima is called "Tai-men", which consists of udon noodles topped with a whole-cooked seabream.

Where it is made

Himejima village

Main ingredients

Sea bream, udon noodles

"Ishigaki-mochi" is a snack that originated from the flour-food culture, and served as a quick bite for farm workers.

Where it is made

All areas in Oita Prefecture

Main ingredients

Sweet potatoes, wheat flour

"Yudemochi" is one such local sweet from Oita Prefecture, alongside "Ishigaki mochi," "Jiri-yaki," and "Yaseuma."

Where it is made

Taketa City, Bungo-ono City

Main ingredients

Red bean paste, wheat flour, salt

“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.

Where it is made

Himeshima Village

Main ingredients

Sweet potatoes, strong flour

"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.

Where it is made

Takeda City and Bungo-ono City

Main ingredients

Ingredients: Rice, Rice koji (malted rice), Wheat Flour (Local Flour), Sweet Red Bean Paste, Salt

"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.

Where it is made

Bungo Ono City

Main ingredients

Eggplant, bitter melon, miso, wheat flour

“Aimaze” is an indispensable part of meals in the Kuju district of Taketa City. “Aimaze” is stir-fried vegetables mixed with grated tofu.

Where it is made

Taketa City

Main ingredients

Tofu, dried daikon radish slices, fern shoots, and dried shiitake mushrooms

For example, “Boiled Yuzu Peel” glazes the Yuzu peel, and this can be served with tea or used as a New Year’s dish.

Where it is made

Hita City, Kusu Town and Taketa City

Main ingredients

Yuzu Peel

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.

Where it is made

Saiki City, Kabae area

Main ingredients

White fish, roe

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.

Where it is made

Mikuma River and Ono River basin

Main ingredients

Ayu (sweetfish)

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.

Where it is made

Saiki City

Main ingredients

Fish, sesame

Located 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.

Where it is made

Takeda City

Main ingredients

Large fish

Saiki 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.

Where it is made

Yonemizu, Saiki City

Main ingredients

horse mackerel, shiso