Local dishes take
pride in making good use of food materials produced in
the local area, and there are unique flavors in each season.
Traditional dishes have retained a style particular to
the thoughts and ideas of the locals. There is also a
sense of gratitude in the dishes, directed at the producers
of the materials for providing fresh and safe materials.
The warmth of home-made dishes brings a sense of homecoming,
and the feeling of reminiscence grows deeper and stronger
with the passing of time. There are more imported vegetables
these days, although the "Locally Produced, Locally
Consumed" movement similar to the concept of "slow
food" has grown in strength.
Oita is surrounded by nature and has an abundance of marine
and mountain products, and thus can no doubt be called
a "Food Paradise". No other food is comparable
with the simple and fresh food from this rich land. Local
dishes are the refreshments that people living in our
busy world seek. |
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Shiroshita Karei ; Flounder (Hiji Town) |
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The season of the
green ume plum and perspiration on your forehead is the
time for the famous "Shiroshita Karei" flounder
in Hiji Town.
It has been ranked top among fishes since the Tempo period
(1830-1844). Yokoku Castle in Hiji was the residence of
feudatory Kinoshita which yielded 25,000 koku of rice
in the Edo era. In the sea by the castle there are a few
places where pure spring water springs from the ground.
The flat fish live in that area and because it was valued
highly by the lord, is come to be known as "Shiroshita
Karei" ("Flounder at the foot of the castle").
There is a famous Haiku (Japanese poem with seventeen
syllables) read by TAKAHAMA Kyoshi-the lines are "Kaichu
ni Mashimizu wakite Sakana sodatsu." It means "In
the sea there is pure spring water and fish grow."
Shiroshita Karei's fish meat is thick and firm. Though it tastes light, it feels rich and tasty on the tongue. Slice the Shiroshita Karei thinner than Sashimi and it is called "Usuzukuri". Meat is eaten with the liver and relish dipped in "Ponzu", which is a mixture of juice pressed from kabosu citrus and soy sauce. The period from early summer to August is the best season for Shiroshita Karei. The light taste is very refreshing in the hot weather and Shiroshita Karei is an outstanding gourmet dish. |
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"Fugu"
is just as famous and delicious as Shiroshita Karei flounder.
You can enjoy eating Fugu throughout the year in Oita.
From spring to summer, it goes through young adulthood,
and reaches the prime of life from the autumn to winter
season. The winter Fugu is sweeter than the summer's Fugu.
You can savor it with kabosu citrus in the same way as
Shiroshita Karei for the full flavor of Oita.
September 29th is a day for "Fugu". "Fuku",
which means happiness has close sounds to Fugu and thus
is a play on words. Autumn to winter is the best season
for eating Fugu. It has plenty of fat, a rich, sweet flavor,
and an elastic feel to the tongue. Yet it is at the same
time still a simple fish meat. The flavor is simply incomparable.
In particular, the Fugu from the sea of Usuki located
in the southern part of Oita is considered the best in
Japan and is very popular in large cities like Tokyo or
Osaka.
Fugu-sashi (Thinly-sliced Fugu)
Shirako-no Shio-yaki (Broiled with the salt of soft roe
of Fugu)
Hirezake (Dried fins, grilled and immersed in hot sake)
Fugu-chiri (Stewed in a pot with To f u and vegetables)
When you eat it with kabosu citrus which has freshly sour
flavor, Fugu will taste even better than ever. |
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Seki Aji and Seki Saba ; Branded Horse Mackerel
and Mackeral |
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and "Seki Saba" mostly live in "Hayasui-no-Seto"
where the sea has a fast tidal current. It is well known
as a good quality fish due to its freshness and richness
in taste. It is caught by pole and line fishing, so the
fish is kept fresh. It has plenty of fat and is sweet-smelling.
The shapes of the fish are very beautiful. Sashimi is
the best way to eat the fish and it also goes well with
"Kabochu", which is "Shochu" (clear
liquor) with kabosu citrus. |
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Kakeboshi (Fish hung to dry)
Shiroshita Karei (Hiji Town)
Slow Food@Slow food is food that
is absorbed into the blood stream and which changes into energy
slowly. On the contrary, fast food can be cooked, eaten, and
changed into energy quickly.
Dosando Method@to cook local
food materials using the local cooking methods.
Fugu(Globefish)
Kabosu Citrus
Seki Aji and Seki Saba(Saganoseki Town)
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