How much do you know about the local specialties of Oita? Blessed with fertile land, a mild climate, and abundant seas, Oita has cultivated a rich food culture and a wide array of delicious ingredients. In this feature, we’re introducing a curated selection of must-try regional foods that highlight the best of what Oita has to offer. Get ready to expand your travel experience through taste—this is the perfect way to connect with the heart of the region.
Featured Local Dishes & Ingredients
Yaseuma
A beloved local sweet and a nostalgic childhood snack for many in Oita, yaseuma consists of flat, udon-like noodles dusted with roasted soybean flour (kinako). Its simple yet comforting flavor is surprisingly addictive. Some shops in Oita offer creative takes on this traditional treat.
Dango-jiru (Dumpling Soup)
This hearty soup is a classic comfort food in Oita. Made with chewy dumplings using udon flour, it’s packed with vegetables like carrots, burdock root, shiitake mushrooms, and pork, all simmered in a savory miso-based broth. Recipes vary by region and are often passed down through generations.
Jigoku-mushi (Hell-steamed Cuisine)
A culinary tradition from Beppu dating back to the Edo period, jigoku-mushi uses natural hot spring steam to cook food in special steam pots. The result? Perfectly tender vegetables, meat, seafood, and even desserts. One local favorite is jigoku-mushi purin (pudding steamed in jars), which makes a cute and popular souvenir.
Beppu Cold Noodles (Beppu Reimen)
Inspired by Korean cold noodles, this local specialty features chewy noodles made from a blend of wheat and buckwheat flour, served chilled and topped with spicy kimchi. Each restaurant puts its own spin on the soup and toppings, making a cold noodle tour through Beppu a fun and flavorful adventure.
Kabosu Citrus
Oita produces about 96% of Japan’s kabosu, a fragrant citrus known for its refreshing aroma and crisp acidity. Just a squeeze is enough to brighten up any dish, and it’s a key ingredient in many local recipes. Kabosu is in season from August to early October.
Seki Aji & Seki Saba
Caught in the fast-flowing waters of the Hayasui Strait, these premium horse mackerel (aji) and mackerel (saba) are caught one-by-one using traditional fishing techniques. Thanks to the nutrient-rich currents where the Pacific Ocean meets the Seto Inland Sea, the fish are firm, fatty, and flavorful. In season from March to October.
Kabosu Buri (Amberjack)
This farm-raised buri (amberjack) is fed kabosu as part of its diet, resulting in a mild, refreshing flavor. The antioxidants in kabosu also help keep the fish fresh longer. Available from October to March, kabosu buri is a modern take on local aquaculture innovation.
Joka-garei (Flatfish)
A delicacy from Hiji Town, joka-garei is a high-end flatfish once served to shoguns. It’s found in the spring-fed coastal waters near the ruins of Hiji Castle, making it a rare and treasured catch. Best enjoyed at traditional inns and restaurants from April to July.
Chicken Tempura (Toriten)
Considered Oita’s soul food, toriten is chicken marinated in soy sauce, garlic, and sesame oil, then deep-fried to crispy perfection. It’s typically served with kabosu or ponzu sauce. The dish originated at Toyoken restaurant in Beppu.
Hita Yakisoba
A regional comfort food from Hita City, Hita yakisoba may look like a standard fried noodle dish, but the difference is in the texture—cooked until crispy and browned. Tossed with bean sprouts, green onions, pork, and a secret sweet-savory sauce, its satisfying crunch is what keeps fans coming back.
Taste the Essence of Oita at Solage
Here at Solage, we’re proud to introduce guests to the incredible local flavors that make Oita so special. Enjoy dishes crafted with freshly caught seafood from Beppu Bay and vegetables harvested from the region’s lush countryside—ingredients that reflect the best of each season.
Relax with breathtaking views of the bay and a glowing sunset on the horizon as you savor a meal made with care, hospitality, and the vibrant taste of Oita. We invite you to experience a truly restorative and delicious stay.
