Savor Oita’s delicious local dishes,
long enjoyed by local people as home cooking!

[Dangojiru]
Dangojiru is a centuries-old local recipe. Its main ingredients include a type of dumpling made of wheat flour (dango), which is repeatedly kneaded and stretched until it become properly long and thin; and numerous vegetables, such as leek, carrot and burdock. These ingredients are boiled in miso soup.
Dangojiru with wild boar meat or chicken are called "Sorinjiru" and "Yoshinojiru", respectively. Dangojiru boiled in blowfish soup is called "Chojajiru"
Click here to browse restaurants serving Dangojiru. >>

[Ryukyu]
This dish features thinly sliced raw meat of fresh local fish (yellowtail, mackerel etc.) dipped in sauce made of soy sauce, ginger and sesame seeds. It goes perfectly with sake (Japanese rice wine). Also popular are Ryukyu Donburi (a bowl of cooked rice topped with Ryukyu) and Ryukyu Chazuke (a bowl of cooked rice mixed with tea and Ryukyu).

[Yaseuma]
This specialty dates back to the time of the Heian dynasty (794-1192 AD), when a nanny named "Yase" made a noodle covered in soy flour as a snack for a young child. The name "Yaseuma" is derived from the child's cries of "Yase, uma uma" asking for the delicious snack. This snack is best eaten chilled in the summer..

[Yoshino Torimeshi]
Originating from the cuisine of farmers and hunters, recipes for torimeshi (rice ball with chicken) vary by region. In general, finely chopped bits of chicken and burdock are added to rice. Its soy sauce flavor is mouth-watering.
Available at Yoshino, JR Oita Station kiosks or Tokiwa Department Store.