ホテルレストランにて九州大分フェア（横浜）

大分県産食材を使ったおしゃれなブッフェ料理

Kabosu-fed Japanese yellowtail (kabosu-buri)

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!...

Seki mackerel (sekiaji, sekisaba)

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....

Loach (dojo)

In most of Japan, raising loach is primarily done in paddies, but Oita is famous for its “mud-free loach.” With Oita loach, Japan’s finest, there are no worries about agrochemicals or muddy flavor. The flesh of the fish, and even bones, are plump and soft. Loach is rich in calcium and vitamin D, and the scales and skin contain collagen, noted for its beautifying properties. Loach is prepared in a number of ways, including grilled, deep fried, and simmered with their thinly sliced burdock and cooked with egg. Loach producers periodically hold “loach workshops” with chefs and people involved in agrotourism. One midwinter day each year there is a loach-eating festival, with events publicizing the fish....