In this article, we will focus on Oita Prefecture's B-class gourmet food and introduce some delicious local dishes.

Oita Prefecture faces the Seto Inland Sea and the Bungo Channel, and is known as one of Japan's leading hot spring resorts.

Let's explore the charm of Oita while learning about local flavors and specialties!

What is Oita Prefecture's B-class gourmet food? Introducing popular dishes unique to the region

B-class gourmet food refers to easy-to-prepare and delicious food that is loved by locals. Oita Prefecture has a lot of elaborate local gourmet food, such as crispy and juicy "toriten" (chicken tempura) and "karaage" (fried chicken), and chewy "Beppu hiyashimen" (cold noodles).

This time, we will introduce some exquisite dishes that are unique to Oita Prefecture.

A staple of Oita's local cuisine: Toriten

When talking about local gourmet food in Oita, "Toriten" comes to mind. This soul food of Oita Prefecture is made of chicken meat with a crispy and fluffy batter that spreads the flavor of soy sauce and garlic. It can be eaten with a squeeze of kabosu, a local specialty, vinegar soy sauce with mustard, ponzu sauce, or tempura sauce.

The delicious chicken meat, crispy texture, and refreshing sauce make this dish a surefire hit with rice. It is served at restaurants in the city, and each restaurant offers their own special chicken tempura.

A mecca for gourmet food with many famous restaurants: Usa and Nakatsu fried chicken

Usa City and Nakatsu City in Oita Prefecture are areas with many famous fried chicken restaurants. The chicken is fried after being dipped in a special sauce made by the restaurant, which contains soy sauce, garlic, ginger, and spices.

The deep-fried chicken, soaked in rich seasoning, is bursting with the delicious flavor of chicken the moment you bite into it, and the strong soy sauce flavor will have you reaching for it again and again. Depending on the shop, there are a wide variety of deep-fried chicken, such as bone-in, gizzard, and pork cartilage, and one of the charms of Usa/Nakatsu deep-fried chicken is that you can encounter cuts that you cannot find in other prefectures.

Firm texture and rich flavor Seki horse mackerel and Seki mackerel

Horse mackerel and mackerel caught by the prefecture's fisheries association in the Bungo Channel, where the Seto Inland Sea and the Pacific Ocean collide, are called "Seki horse mackerel" and "Seki mackerel." Seki horse mackerel is characterized by its beautiful luster and its delicious flavor, which is further enhanced when squeezed with kabosu (a type of citrus fruit). On the other hand, Seki mackerel is larger than regular mackerel and has a golden coloring.

Both have firm flesh and a plump texture. Seki horse mackerel and Seki mackerel are famous as high-quality fish, and they maintain a stable fat content throughout the year, so the recommended way to eat them is as sashimi. They can also be found in restaurants in Oita City and at direct sales outlets in the production areas.

Hita Yakisoba: Crispy and chewy texture with a fragrant browning

Hita Yakisoba is a soul food beloved in Hita City. It is a local delicacy that has been loved since it was created in the Showa era and continues to be loved today. Its defining feature is its crispy, chewy, and fragrant grilled texture. Rather than frying it on a hot plate, it is thoroughly grilled to create the fragrant flavor and crispy texture.

The thickness of the noodles, the flavor of the sauce, and the ingredients vary depending on the store. It is an excellent dish that allows you to enjoy the combination of savory noodles, such as toppings with raw egg, crunchy bean sprouts and green onions, and spicy sauce.

Beppu cold noodles with chewy thick noodles and a mild Japanese-style soup

Beppu Cold Noodles are characterized by their light Japanese-style broth and chewy thick noodles. The thick noodles can be eaten smoothly no matter the season, and the mild-tasting soup is delicious enough to whet your appetite.

It is said that it started when Japanese people who returned from Manchuria after the war recreated the Korean dish of hiyashi noodle. Its main features include buckwheat noodles, a Japanese-style seafood broth, beef char siu, and cabbage kimchi.

Beppu cold noodles are available in a variety of styles, with soups and toppings that vary from shop to shop. The taste has spread from person to person in various ways, and it may not be an exaggeration to say that it is a local gourmet dish that allows you to enjoy the characteristics and particularities of each shop.

Stir-fried chive pork in soy sauce with plenty of chive flavor

"Nira Pork" is a soy sauce-based stir-fry made with plenty of chives, a specialty of Oita City. The crunchy cabbage and pork are mixed with a sweet and spicy seasoning, making it a perfect side dish for rice.

It was created several years after chive cultivation began in Oita City. It was invented by a Chinese restaurant in the city with the idea of "making a cheap and delicious dish using a local specialty." It is now served at many Chinese restaurants in Oita City, and the trick is to stir fry the ingredients, add the seasonings, and stir fry over high heat all at once.

Bungotakada Soba: Exquisite handmade noodles delivered directly from the source

Bungotakada soba is one of the local soba noodles that are produced and made locally. It is only served at stores that have acquired a certain level of skill, and you can eat soba that is freshly ground, freshly made, and freshly boiled, which are the three main ingredients of soba.

Bungotakada soba is characterized by the refreshing taste of "spring soba" and the deep flavor of "autumn soba," and the two new soba varieties that are available twice a year. The more you chew, the more the aroma of soba spreads, and the rich, nutritious flavor is so delicious that you will be hooked. Depending on the restaurant, thin noodles with a smooth texture or coarsely ground soba with a rough texture are also popular. Why not try some excellent handmade noodles in a soba-producing region?

Saiki Sesame Udon: A home-style dish from the fishing town of Saiki

"Gomadashi" is a traditional seasoning from Saiki made by mixing grilled white fish such as lizardfish, horse mackerel, and barracuda with ground sesame, soy sauce, mirin, etc. Put "gomadashi" on boiled udon noodles and pour hot water over them to create Saiki's home-style dish "gomadashi udon." The addition of grilled and ground fish and sesame seeds brings out the rich flavor of the fish and the aroma of the sesame seeds, creating a deep, full-bodied taste.

It is said that "sesame paste" was created in the fishing town of Saiki as a preserved food when there was a lot of fish caught. It is popular as a versatile seasoning that can be prepared in advance and goes well with udon noodles, ochazuke, boiled vegetables, and tofu. It is also great that you can easily change the strength of the flavor by simply adding it.

Hyuugadon with sweet soy sauce sauce

Tsukumi's "Hyugadon" is a bowl of tuna fillets marinated in a sauce made with soy sauce, sugar, sake, sesame, egg yolk, etc., and served on hot rice. The rich flavor of the tuna and the sweet and spicy sauce go perfectly with the rice. The refreshing aroma of ginger and green onions adds a nice accent.

If you make it into ochazuke, you can enjoy it to the last bite. It was originally a fisherman's dish thought to be a quick and nutritious way to get food between fishing trips, but now it can be eaten at restaurants in Tsukumi city.

Beppu's specialty, Jigokumushi cuisine, locks in the flavor of the ingredients

At Kannawa Onsen in Beppu City, steam rises from all around the alleys. This area is also famous as a "therapeutic hot spring resort," and there is a dish called "Hell Steam" that is made using the steam from the hot springs.

It's a simple cooking method of steaming your favorite ingredients, such as seafood, meat, potatoes, eggs, and vegetables, but it's a dish that allows you to taste the deliciousness of the ingredients directly. You can dip them in your favorite sauce, such as salt, soy sauce, or ponzu. "Hell Steamed Cuisine" is also an exciting experience. If you visit Kannawa Onsen, why not give it a try?

Location of Oita Prefecture

summary

This time we introduced the local B-class gourmet food of Oita Prefecture. In addition to the classic "Toriten", there are many local gourmet foods that can only be enjoyed in Oita, such as "Beppu Reimen", an adaptation of a foreign cold noodle dish, and "Hell Steaming", which makes use of the local characteristics.

If you visit Oita Prefecture, be sure to try these delicious dishes.

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