ザ・キャピトルホテル東急で大分フェア

「かぼすブリ販売開始ＰＲイベント」実施のお知らせ

米水津のブリが全国へ！

Marbled sole (mako-garei)

Marbles sole, fished mainly in the Seto Inland Sea, has beautiful white translucent flesh that tastes delicious. Shiroshita sole, famous nationwide, is found where abundant freshwater enters the sea at Yokoku. The flesh of Shiroshita sole is free of any muddy taste, and was a favorite of the shoguns....

Japanese blue crab (watarigani)

This species of crab is caught in large quantities in the Buzen Sea between Nakatsu and Kakaji. The fishing season runs from summer through winter, but the crabs are at their most delicious in the colder months....

Soft-shelled turtle (suppon)

When the early 20th century food critic Kenjiro Kinoshita wrote that Oita soft-shell turtles were exceptional in flavor, he brought this food to national attention in Japan. His nephew, Oita governor Kaoru Kinoshita, directed that the Inland Fisheries Research Center be built in Ajimu-machi (now part of Usa City). As a result of aquaculture research there, a method of heating fishponds in winter using natural hot spring water was developed. Oita is one of Japan’s leading soft-shell turtle producing regions, both in quantity and quality. It has long been known that eating soft-shell turtle helps alleviate fatigue and stress; recently, it has been embraced by women as a “beauty food” because it contains so much collagen....