FOOD & PRODUCT
A famous delicacy of Oita Prefecture is farmed Japanese yellowtail that have had Oita kabosu citrus fruit mixed in with their feed. This imparts a clean, pleasantly fragrant and vibrantly red character to the fresh of fish. The superior, smooth flavor always leaves you waiting another bite!...
For centuries, the horse mackerel and chub mackerel caught by the intrepid fishermen of Saganoseki in Oita City have been prized around Japan. They are known, respectively, as “sakiaji” and “sekisaba.” Fishermen with long years of experience and expertise catch the fish using the traditional pole-and-line method to ensure sustainability. Sekiaji and sekisaba draw attention to the skill and commitment of the people who catch them, battling the waves day after day to bring home fresh seafood....
Tea cultivation has a long history in Oita. In the Saiki and Hita regions, collective production of pan fired teas became established in the Edo era. Geographical appellations like Inbi and Tsue tea became well known. Until 1965, Kitsuki was a black tea producing area, but liberalization of black tea imports promoted a switch to green tea, of which Kitsuki is now the leading producer in Oita. The northern part of Oita has seen large-scale farmland reclamation and production of Yabakei tea. This activity is centered on Nakatsu City, but since the 1990s, new plantations have also been established in former Ono Country. And in Usuki City, organic tea cultivation is thriving....
You can really trust the quality of Oita-grown strawberries, where the warm, sunny climate has fostered a long tradition of strawberry farming. Typically, bees are released into greenhouses to pollinate Oita strawberries, which are tangy-sweet and packed with vitamin C. People of all ages love them!...
From late autumn through winter, the Okusankichi, a variety of the common pear, produces large fruits up to 700g or more. These delicacies are famed for their subtle tartness and refined sweetness. They also keep very well....
In the area- stretching from the Kuresaki district to Nishi-Matama district in Bungotakada City, you will see deep-rooted Welsh onions growing as far as the eye can see. In the 19th and 20th centuries, this land, with its sandy soil, was reclaimed from the sea. Combined with the warm local climate, it soon supported intensive cultivation. Although many crops are grown here, Welsh onions are foremost....
It is thought that the first seedlings of this citrus plant were cultivated in Usuki city. Currently, the cities of Usuki and Taketa are the main growing region, supplying about 95% of Japan’s crop. Kabosu’s high citric acid and vitamin C content have drawn interest to the first as a natural nutritional supplement. Oita kabosu is lovingly grown by farmers in the warm Oita sunshine....
