Oita Essentials
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Oita Essentials
Oita Essentials 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

白ねぎ（県内全域）
SHIRO NEGI – DEEP-ROOTED SPRING ONIONS / All-Oita

SHIRO NEGI – DEEP-ROOTED SPRING ONIONS / All-Oita

Shiro Negi (deep–rooted spring onions) are a staple on dining tables in Oita. Oita Prefecture is known as the top producer of Shiro Negi in western Japan, excelling in both quality and quantity. They are shipped throughout the year, and farmed in the coastal areas around Bungotakada City, where land reclaimed at sea level spreads out in the winter/spring seasons. In the summer/autumn they are farmed in highland areas like Kokonoe Town and Kusu Town. Oita shiro negi, grown in the mineral–rich sandy soils of the coastal areas, possess a rich sweet flavour and are available in winter.

Shiro negi can be savoured as an ingredient in nabe (hot pot), sukiyaki (thin sliced meat hot pot) and miso soup, or grilled whole with salt, as appreciated by true gourmands. Oita is a region where a variety of vegetables are delicious, but spring onions, which are ‘not only a condiment but can also play a leading role’, are a particular powerful one.

白ねぎ
白ねぎ