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. |
Shiroshita Karei ; Flounder (Hiji Town) |
|
 |
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. |
|
Fugu ; Globefish |
|
|
"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. |
|
Seki Aji and Seki Saba ; Branded Horse Mackerel and Mackeral |
|
|
| "Seki Aji" 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. |
| |
|
|
|
|
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)
|
