Oita

  • Zabieru

    Rum-scented butter castella cake inspired by Nanban culture.

    Western-style Japanese confection baking moist castella dough wrapped around white bean paste or rum raisin filling. Named after the missionary Francis Xavier who came to Japan during the Warring States period. Individually wrapped with room-temperature storage, ideal as souvenirs.

  • Purindora

    Custard pudding sandwiched in dorayaki pancake.

    Created by a popular sweets shop in Yufuin. Melting pudding, fluffy pancake, and slightly bitter caramel unite in harmony. Requires refrigeration but has gained attention as a novel souvenir.

  • Jigoku-mushi Pudding

    Rich pudding steamed with Hell cauldron steam.

    Utilizing steam vents from Beppu Onsen, low-temperature long steaming creates outstanding smooth texture and richness. Dedicated insulated souvenir bags are also available.

  • Kabosu Kosho Tube

    Convenient tube-packaged condiment for easy carrying.

    Popular Kabosu kosho improved for outdoor activities and overseas travel. Also matches pasta and pizza, gaining attention as a versatile seasoning.

  • Bamboo Craft Coaster

    Coaster with mutsume pattern woven using Beppu traditional techniques.

    Small item made by thinly splitting madake bamboo and carefully weaving. Lightweight and durable, with the warmth of natural materials adorning tables. Bulk purchase discounts also available.

  • Kabosu

    Oita's original citrus featuring refreshing acidity and fragrance.

    Prefectural production accounts for over 90% of the domestic share. Juice serves as a versatile seasoning for toriten, grilled fish, shochu cocktails, and more. Rich in vitamin C and citric acid, recently utilized in sweets and cosmetics.

  • Dried Shiitake (Donko)

    Thick, aromatic winter mushrooms valued as premium ingredients.

    Major production area for domestic dried shiitake. Cultivated on logs in mountainous areas with large temperature differences, low-temperature drying concentrates the umami component guanylic acid. The rehydration liquid also becomes supreme broth, receiving many orders from fine restaurants.

  • Sekiaji

    Brand horse mackerel raised in the swift currents of the Bungo Channel.

    Firm flesh and excellent fat content due to fast-flowing waters. Immediately after single-line fishing, ikejime and nerve removal processing is performed for exceptional freshness. Perfect for sashimi, of course, and also ideal for Ryukyu.

  • Sekisaba

    Single-line-caught brand mackerel with strong fat and umami.

    Peak season from autumn to winter. Characterized by distinctive blue sheen and thick flesh quality, with no fishy smell even as sashimi. Low landing volume earns it the title 'phantom mackerel' with high rarity value appeal.

  • Bungo Beef

    Black-haired wagyu brand raised at prefecture-designated farms.

    Fed with beer lees and rice bran with devoted care during long-term fattening. Only meat quality grade 4 and above receives certification, featuring moist marbling and rich fragrance. Numerous awards at domestic and international competitions.

  • Iichiko (Barley Shochu)

    Representative brand of Sanwa Shurui with light fragrance.

    Clear taste finished by vacuum distillation using quality water and barley from Usa City. Synonymous with barley shochu beloved nationwide, with Kabosu mixing being the local style.

  • Himeshima Kuruma-ebi

    Premium shrimp raised in mineral-rich closed recirculating aquaculture.

    Cultured with clean seawater from offshore Kunisaki and specially formulated feed. Firm flesh with strong sweetness. Shipped alive for exceptional freshness, versatile for sashimi, salt-grilling, and tempura.

  • Kabosu Kosho

    Condiment paste combining green Kabosu and green chili peppers.

    Kabosu version of yuzu kosho. Refreshing aroma and sharp spiciness perfectly accent toriten and hot pot dishes. Popular as souvenirs in bottled form, with tube types recently introduced.

  • Taketa Hitomebore Rice

    Sweet and flavorful brand rice grown with Japan's top-class spring water.

    Clear streams from the Aso mountain range and day-night temperature differences firm the rice grains, with outstanding luster and stickiness when cooked. Frequently specified by inns throughout the prefecture.

  • Beppu Bamboo Craft

    Traditional craft designated by the Minister of Economy, Trade and Industry.

    Bamboo craftsmanship with over 400 years of history. Skilled artisans split madake bamboo thinly, creating baskets and interior items through diverse weaving techniques like mutsume and ajiro. Modern lighting and bags have recently gained popularity.