Discover Oita, Japan

Toriten is a popular local dish from Oita Prefecture. Made with skinless chicken, it is lightly seasoned and coated in an egg-based batter, creating a light, crisp texture. The chicken is double-fried for a crunchy exterior and tender inside. It’s typically served with Oita’s specialty kabosu citrus or ponzu sauce which adds a refreshing flavor to the dish.

Dango Jiru is a traditional dish from Oita Prefecture, rooted in the region’s history of grain farming. Due to the difficulty of cultivating rice in Oita’s terrain, a wheat-based food culture developed over time. Representing this tradition, Dango Jiru features hand-rolled wheat flat noodles along with vegetables like taro, carrots, and burdock, simmered in a rich broth made from shiitake mushrooms and dried fish. The dish offers deep flavors as the noodles soak up the savory broth.

Seki Aji (horse mackerel) and Seki Saba (mackerel) are local premium fish caught by line fishing in the Bungo Channel, off the coast of Oita. This method ensures freshness and is more sustainable by avoiding damage to the fish. Typically enjoyed as sashimi, they are prized for their firm texture and rich flavor. Seki Aji is best in summer, while Seki Saba is at its peak in winter. A popular way to enjoy them is with kabosu, a citrus from Oita that helps neutralize the fishy odor, making the sashimi more enjoyable.