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地獄蒸し（別府市）
JIGOKU MUSHI / Beppu City
地獄蒸し （別府市）
別府市の鉄輪（かんなわ）温泉エリアには、温泉の蒸気熱を活用した伝統的な調理法「地獄蒸し」が伝わっています。「地獄」とは、温泉の噴気がもうもうと立ち上がる噴出口を指す言葉で、その名のとおり、約100℃の高温の蒸気熱を使って食材を一気に蒸し上げます。
蒸気熱には温泉成分が含まれており、野菜や魚介、卵などを蒸すと、素材本来のうま味が引き出され、ほんのりとした塩味としっとりやわらかな食感。油を使わないためヘルシーで、観光客はもちろん、地元の人々にも親しまれています。
湯治宿や施設では、実際にこの地獄蒸しを体験することができます。卵や野菜、海鮮など好みの食材を自分で蒸し釜に入れ、調理を行います。蒸しあがった料理は、ポン酢や塩などのシンプルな調味料とともに味わいます。おすすめの食材は、卵、ジャガイモ、トウモロコシなどの野菜類、そしてエビや貝類などの魚介類。地元産の食材を使えば、よりいっそう別府らしさが感じられます。温泉の恵みを“食べる”地獄蒸し、湯けむり立ちのぼる別府ならではの体験型グルメです。
JIGOKU MUSHI / Beppu City
In Beppu City’s Kannawa hot spring area, there is a traditional cooking method called ‘JIGOKU MUSHI’ (steaming in hell) which uses steam directly from the hot springs. The term ‘Jigoku’ (hell) refers to the vents from which the hot spring steam arises, and as the name suggests, the food is cooked using natural steam which reaches temperatures of approximately 100°C.
The steam used for cooking these dishes contains hot spring water, naturally enhancing the flavour and nutritional values of the vegetables, seafood and eggs cooked within it, resulting in a subtly salty taste and a tender moist texture. Because no oil is used, it is also favoured by locals and visitors alike as a healthy alternative to other cooking methods.
You can try Jigoku-mushi for yourself, at hot spring inns and other local facilities, placing ingredients of your choice, such as eggs, vegetables, seafood, etc. into a steaming pot to cook. These steamed dishes are then seasoned simply with ponzu (citrus-infused Japanese soy sauce-based dressing) and salt. Other recommended ingredients include vegetables like potatoes and corn, eggs, and seafood like prawns and shellfish. The use of locally grown ingredients makes this experience even more special. The tradition of Jigoku-mushi offers a unique gourmet experience in Beppu, where you can ‘savour’ the blessings of the hot springs amidst the city’s unique ambience.
