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おおいたの産品を知る
大分かぼす、乾しいたけ、かぼすブリ、おおいた和牛
など、あなたはいくつご存知ですか?
FOOD & PRODUCT
大分の県産品 & 大分の食材
Deep-rooted Welsh onions (Shiro-negi)
In the area- stretching from the Kuresaki district to Nishi-Matama district in B...
Seki mackerel (sekiaji, sekisaba)
For centuries, the horse mackerel and chub mackerel caught by the intrepid fishe...
Kabosu-fed Japanese yellowtail (kabosu-buri)
A famous delicacy of Oita Prefecture is farmed Japanese yellowtail that have had...
Okusankichi
From late autumn through winter, the Okusankichi, a variety of the common pear, ...
Tea
Tea cultivation has a long history in Oita. In the Saiki and Hita regions, colle...
Strawberries
You can really trust the quality of Oita-grown strawberries, where the warm, sun...
Deep-rooted Welsh onions (Shiro-negi)
In the area- stretching from the Kuresaki district to Nishi-Matama district in B...
Perilla(ohba)
Perilla is a Japanese herb with a zesty aroma that stimulates the appetite. It h...
Wild chervil (mitsuba)
This aromatic vegetable of the parsley family is essential in Japanese cuisine. ...
Seven herbs of spring(nana-kusa)
The so-called”seven herbs of spring”(ingredients in an early January...
Oita kabosu
It is thought that the first seedlings of this citrus plant were cultivated in U...
Okusankichi
From late autumn through winter, the Okusankichi, a variety of the common pear, ...
Jelly oranges – Sun Celeb
Jelly oranges, as the name suggests, are soft and gelatinous sweets. They’...
Strawberries
You can really trust the quality of Oita-grown strawberries, where the warm, sun...
Saffron
Saffron is produced from the pistils of a plant in the crocus family that origin...
Tea
Tea cultivation has a long history in Oita. In the Saiki and Hita regions, colle...
Seki mackerel (sekiaji, sekisaba)
For centuries, the horse mackerel and chub mackerel caught by the intrepid fishe...
Kabosu-fed Japanese yellowtail (kabosu-buri)
A famous delicacy of Oita Prefecture is farmed Japanese yellowtail that have had...
Japanese pufferfish (tora fugu)
The strong currents of the Bungo Channel nurture Japanese pufferfish with a uniq...
The sea’s great bounty
Oita’s coastline along the Bungo Channel is heavily indented with jagged peninsu...
Largehead hairtail (tachi-uo)
Largehead hairtail line-caught off the coast of Oita have a delicious, refined f...
Japanese blue crab (watarigani)
This species of crab is caught in large quantities in the Buzen Sea between Naka...
CAFE & RESTRANT
大分県産食材を使った料理が食べられるお店、
こだわり料理を提供する「とよの食彩愛用店」をご紹介。
こだわり料理を提供する「とよの食彩愛用店」をご紹介。
Tenmade a ga re in Miyako-machi
大分市
We offer wide range of local food,including Sek......
Harubina
大分市
This is a BBQ restaurant,that serves top qualit......
Bungo uosen suisan
大分市
We use only selected seafood,to ensure that it ......
Restaurant Mitsu-boshi
別府市
Our chef with experience working at a restauran......
ABOUT US
What is "The Oita"?
“The Oita” is
a prefectural produce brand shaped
according to producers, distributors and consumers. We put our efforts into strengthening the creation and branding of “The Oita”, to spread the love of our local agricultural, forestry, and fishery products.
Kabosu, a traditional Oita produce registered under the Geographical Indication protection system, along with kabosu-fed yellowtail and flounder fish.
Oita also has Japan’s highest-ranked dried shiitake mushrooms in terms of both quality and amount produced, as well as Oita Wagyu beef, only the highest quality meat carefully selected from the historically rich Oita Bungo beef, and more.
Shaped by the opinions of consumers, we hope to create a top brand and for Oita Prefecture to be known as a place of extraordinary food.
INSTAGRAM
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