Been There – Oita
Been There – Oita is a mug for a city located on the island of Kyushu in Japan. During the Nara period (710–794), Oita flourished as a center of culture and religion, thanks to the influence of Usa Jingu Shrine, one of the most important Shinto shrines in Japan. Throughout the centuries, Oita grew through trade, agriculture, and later, its development into a center for hot spring tourism, a reputation it proudly maintains today.
– One of Oita’s most famous attractions is its playful troop of monkeys at Takasakiyama Monkey Park. Hundreds of wild Japanese macaques roam freely in the forested hills, creating an unforgettable experience for visitors. The monkeys are protected and carefully managed to ensure their health and the balance of the environment.
– The bamboo forests of Oita offer a peaceful escape into nature. Tall, swaying bamboo stalks form endless green tunnels where visitors can walk and feel immersed in a world of calm. Oita’s bamboo is also prized for its craftsmanship, with local artisans creating traditional baskets and goods.
– Oita is famous for its abundant hot springs, particularly in areas like Beppu and Yufuin. Bathing in the mineral-rich waters is not only a soothing ritual but also believed to have healing properties. Visitors can enjoy everything from traditional indoor baths to unique open-air hot spring experiences surrounded by scenic views.
– Soccer fans in Oita support Oita Trinita, the city’s professional football club. The team plays at the Showa Denko Dome, a striking stadium with a retractable roof. The club is a source of great local pride and brings the community together during exciting match days.
– Oita’s cuisine is a highlight in itself, showcasing flavours from both the mountains and the sea. One of the most beloved dishes is Toriten, Oita’s unique take on tempura-style fried chicken. Made by marinating chicken pieces in a light soy sauce blend, coating them in a special tempura batter, and frying them until crispy, Toriten is typically served with a tangy citrus-based dipping sauce called ponzu.
– Another local specialty is saba, or mackerel, especially known in Oita for being served extremely fresh as “sekisaba.” Caught in the swift currents around the Bungo Channel, Sekisaba has a firm texture and clean flavour, often enjoyed raw as sashimi or lightly grilled to highlight its natural richness.
– For a comforting and traditional dish, visitors can try dango-jiru, a hearty soup that reflects Oita’s rustic side. It features flat, chewy wheat flour noodles (the “dango”) cooked in a savoury miso-based broth alongside root vegetables like carrots, burdock, and daikon radish. Dango-jiru is especially popular in the colder months, offering warmth and a true taste of home-style Oita cooking.
