Explore Usuki’s UNESCO-Honored Cuisine and Local Food Traditions
- Metasophia Info
- 2025年4月28日
- 読了時間: 3分
更新日：2025年12月11日
Recognized as a UNESCO Creative City of Gastronomy, Usuki celebrates its unique flavors while promoting sustainable food practices.
Fugu Cuisine: A Delicacy from the Bungo Channel
Usuki City is renowned for its fugu cuisine, attracting food enthusiasts from across Japan. The tiger pufferfish, nurtured in the swift currents of the Bungo Channel, develops firm, flavorful flesh, making it a delicacy. Unlike other regions, Usuki’s fugu is prepared thicker, enhancing its texture.
Visitors can enjoy fugu sashimi, fugu hot pot, and grilled fugu year-round. The city’s dedication to freshness and traditional preparation ensures an unforgettable culinary experience.
Honzen Cuisine: Dining Like a Daimyo, a Feudal Lord
Honzen Cuisine is a traditional Japanese dining style that originated in the Muromachi period (1336–1573) and was refined by samurai culture. Historically, it was served exclusively to feudal lords and domain rulers, reflecting the formality and prestige of Japanese culinary culture.
Today, Honzen Cuisine is so rare that it can only be experienced in three locations in Japan, including Usuki. The meal follows a structured arrangement, emphasizing seasonal ingredients, balanced flavors, and elegant presentation.
Traditional Buddhist vegetarian cuisine: Zen on a Plate
Shōjin Ryōri emphasizes seasonal ingredients, natural flavors, and mindful preparation and eating. Rooted in Zen philosophy, it avoids meat and fish, focusing on fresh vegetables, tofu, and grains to create a balanced and visually harmonious meal.
Usuki’s Seigetsuan, run by Buddhist priest, is renowned for its authentic Zen-style Shōjin Ryōri, prepared using centuries-old techniques. These dishes are meant to be savored with all five senses and the heart.
Traditional Local Dishes: Simplicity and Ingenuity
Originating during the city's financial difficulties, these traditional local cuisines allowed people to create festive meals using simple ingredients, guided by the spirit of "Simplicity and Frugality," reflecting the city’s creativity, resourcefulness, and dedication to sustainability.
Some of its most iconic dishes include:
Kirasumameshi – A unique dish made by marinating leftover sashimi and fish meat, scraped off the bones, in soy sauce and mixing it with Okara, a by-product of tofu making, to maximize food resources while preserving delicious flavors.
Ohan (Yellow Rice) – Rice colored with gardenia seeds, traditionally served with Kayaku (a hearty vegetable and fish stew). Originally created as a frugal alternative to red rice, it has become a beloved celebratory dish.
Chadai Sushi is known for its unique presentation and rich history. Unlike typical sushi, Chadai Sushi features commonly available ingredients--mainly seasonal vegetables like shiitake mushrooms, lotus root, and bamboo shoots-placed both on top and beneath the rice.
From Miso to Kabosu: Soft-Serve with a Twist
Usuki City offers unique soft-serve ice creams featuring local flavors like miso, soy sauce, and kabosu. These specialty treats blend tradition with creativity, offering a one-of-a-kind taste experience. Each flavor highlights Usuki’s rich culinary heritage, from the deep umami of miso and soy sauce to the refreshing citrus notes of Kabos, a specialty of Oita Prefecture. Perfect for adventurous food lovers looking to try something new.
Brewing Tradition Meets Innovation
Usuki City is home to four diverse breweries, producing not only sake and shochu but also a variety of alcoholic beverages.
These breweries embrace both tradition and innovation—some uphold hand-brewing techniques, preserving centuries-old craftsmanship, while others focus on innovation, introducing new brands to the industry. Some breweries prioritize using regional produce whenever possible, supporting local agriculture. This dynamic balance between heritage and transformation makes Usuki’s brewing culture truly unique.
コメント