HIGASHI-YAMA Tokyo

For the third year of FOOD NIPPON, we have been featuring Oita Prefecture. In order to share with you the wonderful charm of Oita, we have been introducing our very own reinterpretations of the food of Oita for each of the four seasons this year.

For the last chapter of the year, “Winter,” we continue to seek delicious food of Oita through the framework of Bimi-kyushin.

Bimi-kyushin is a book that journeys deep into food culture from all ages and countries, including descriptions of the most gourmet delicacies to the most bizarre foods. The book was written by Kenjiro Kinoshita, an Oita-born politician during the Meiji and early Showa eras who was especially known for being an exceptional gourmand.

This book, which was largely read as the ultimate book of food culture, describes the suppon (soft-shelled turtle) from Ajimu and fugu (blowfish) from Bungo as the last delicious foods a gourmand finds at the end of his or her journey.

Since Oita boasts the largest production of madake (Japanese timber bamboo) in the country, we visited several bamboo craft ateliers and local Onta-yaki potters who have been passing down secret techniques and traditions from one generation to the next since the early 1700s, when pottery was founded in the villages of Oita. Working closely with and learning from local craftsmen of the area, we have prepared FOOD NIPPON original tableware to be used throughout the event as a way to accentuate the cuisine.

We chose to feature Oita so that we could pass on the charm and rich culture that we encountered during our visits with various local farmers and craftsmen. We hope you will come to enjoy the food of Oita.

We are looking forward to your visit.