大分県地域資源素材集　大分｜Oita Essentials
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大分県地域資源素材集　大分｜Oita Essentials
大分県地域資源素材集　大分｜Oita Essentials 大分県地域資源素材集　大分｜Oita Essentials
宝泉寺温泉郷

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宝泉寺温泉郷 HOSENJI ONSEN VILLAGE

This book is packed full of ‘essentials’, that are indispensable when talking about Oita. We hope this guide is a gateway for those unfamiliar with Oita, whether from Japan or abroad, offering insight into what Oita is really like among the many regions of Japan.

For locals or those acquainted with Oita, many of the places in the book may be familiar. However, by looking at them again with fresh eyes, you may discover new aspects and find yourself pleasantly surprised. We compiled this guide hoping to bring you moments of rediscovery and delightful new insights.

One of the charms of Oita, we feel, is that even in well-known tourist spots, the scenery reflects everyday life. The local inhabitants who live and breathe there, shine quietly, with their culture and daily activities becoming a natural extension of this scenery. The light and gentle breeze felt only on that day and at that moment, along with the conversations exchanged with locals or fellow visitors, forge, and build upon, a deeper and more meaningful connection between visitors and Oita.

The book contains only a slice of what Oita has to offer. We hope that the narratives behind each of the essentials featured will inspire readers to discover their own ways of appreciating and exploring Oita, developing a love for the region.

Oita Prefectural Government

3-3-1 Otemachi, Oita-shi,
Oita 870-8501
Tel

097-506-2112

Fax

097-506-1729

Email

a14180@pref.oita.lg.jp

かぼすブリ（県南沿岸部）
KABOSU YELLOWTAIL / Southern Coastal Oita

KABOSU YELLOWTAIL / Southern Coastal Oita

Kabosu Yellowtail is an Oita branded fish that is cultivated by using a special feed blended with Kabosu, a citrus fruit which Oita Prefecture is proud to be the largest producer of in Japan. The addition of kabosu to the feed improves the flavour of the fish and delivers a refreshing taste with just the right amount of fat, making it perfect for sashimi or shabu–shabu (Japanese hot pots). Furthermore, the antioxidant properties of kabosu help preserve the fish and minimise its odour, while the fresh flavour enhances its umami. Compared to other yellowtail farmed in the Winter, Kabosu Yellowtail is particularly easy to eat and has a refined taste, making it popular in restaurants both locally and beyond.

Combined with Oita’s famous kabosu citrus, Kabosu Yellowtail is a hybrid product of Oita Prefecture, representing its specialities. It offers a chance to explore the charm of Oita’s Yellowtail to the max.

かぼすブリ
かぼすブリ