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 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.