Dishes in Oita Prefecture
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- English
- Chinese
- Korean
- Spanish
- German
- Italian
- Portuguese
- French
- Russian
- Ukrainian
- Japanese
Array ( [en] => 6 [zh] => 6 [ko] => 5 [es] => 5 [de] => 2 [it] => 3 [pt] => 3 [fr] => 5 [ru] => 2 [uk] => 2 )
| 1．One Village One Product movement | ||||||
| The One village one product movement (一村一品運動, Isson Ippin Undō, OVOP) is a Japanese regional development program. It began in Ōita Prefecture in 1979 when the then-governor Morihiko Hiramatsu advocated the program. Implementation started in 1980. Communities selectively produce goods with high added value. One village produces one competitive and staple product as a business to gain sales revenue to improve the standard of living for the residents of that village. Among them are shiitake, kabosu, greenhouse mikan, beef, aji, and barley shōchū. Over 300 products have been selected. | ||||||
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| 2．Kabosu | ||||||
| Kabosu (カボス or 臭橙; binomial name: Citrus sphaerocarpa) is a citrus fruit of an evergreen broad-leaf tree in the family Rutaceae.[2] It is popular in Japan, where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes. | ||||||
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| 3．Momordica charantia | ||||||
| Momordica charantia (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below)[1] is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. Its many varieties differ substantially in the shape and bitterness of the fruit. | ||||||
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| 4．Toriten | ||||||
| Toriten is a Japanese tempura style fried chicken. It originated food in Ōita Prefecture, and is very popular there.Any part of the chicken can be used. The meat is cut into small pieces, dipped in soy sauce, sake and garlic powder, rolled in tempura powder and deep fried. Toriten is commonly served with fresh greens, and eaten hot immediately after frying. The most common sauce is Ponzu sauce (made with soy sauce and vinegar) with mustard.In Oita, it is also popular to eat with a Kabosu-based sauce. | ||||||
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| 5．Daggertooth pike conger | ||||||
| The daggertooth pike conger (Muraenesox cinereus) also known as the darkfin pike eel in Australia, to distinguish it from the related pike-eel (Muraenesox bagio),[3] is a species of eel in the pike conger family, Muraenesocidae.[4] They primarily live on soft bottoms in marine and brackish waters down to a depth of 800 m (2,600 ft), but may enter freshwater.[4] They commonly grow to about 1.5 m (4.9 ft) in length,[5] but may grow as long as 2.2 m (7.2 ft).[4] Daggertooth pike congers occur in the Red Sea, on the coast of the northern Indian Ocean, and in the West Pacific from Indochina to Japan. A single specimen was also reported in the Mediterranean Sea off Israel in 1982.[6] | ||||||
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| 6．Yuzu koshō | ||||||
| Yuzu koshō (柚子胡椒, also yuzu goshō) is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment.[1] It is usually used as a condiment for nabemono dishes, miso soup, and sashimi. The most famous types of yuzu koshō come from Kyushu, where it is a local specialty. | ||||||
| Wikipedia details |