Eat
Oita is blessed with an abundance of delicacies from sea and mountains: blowfish, mackerel and horse mackerel.
Oita Prefecture is renowned for blowfish, common mackerel, horse mackerel and other seafood. Fish and shellfish raised in the Bungo Channel, a strait situated between Kyushu and Shikoku Island, sell for high prices because of their premium quality. Dangojiru, Toriten and Torimeshi are other not-to-be-missed local specialties.
[Premium fish "Oita Blowfish"]
Enjoy dishes of blowfish raised in the rich waters of Oita. It's nice to try blowfish sashimi, or thinly sliced meat of fresh blowfish. To enjoy its tenderness, wrap chopped spring onion with the raw fish and lightly dip it into specially made ponzu sauce; it melts in your mouth.
Click here to browse major local restaurants serving blowfish dishes. (Oita's Association of Blowfish Restaurants) >>
[National brand "Seki Aji/Seki Saba"]
"Seki Aji" and "Seki Saba" horse mackerel and common mackerel, respectively, are caught by single-hook fishing in the waters of the Bungo Channel, where the waters of the Pacific Ocean and the Inland Sea converge dynamically. Seki Aji and Seki Saba are widely renowned for their premium standard and high quality.
Click here to browse local restaurants serving "Seki Aji" and "Seki Saba" (Oita's Association for Seki Aji/Seki Saba) >>
[Try Local Specialties]
Oita prefectureﾕs local specialties are mainly simple dishes using the harvest of the sea and the mountains as main ingredients. Representative local dishes are "Toriten" (deep-fried juicy chicken), which is served with ponzu sauce and mustard; "Dangojiru" (healthy noodle with a variety of vegetables), fresh raw fish "Ryukyu"," Yoshino Torimeshi," a rice bowl with chicken that originated in the Yoshino area of Oita Prefecture; and the popular snack "Yaseuma".
Click here for detailed information on Oita's local specialties. >>
