Known as the "Hot Spring Prefecture," Oita is a land rich in foods deepening the taste of dishes, like kabosu, yuzu kosho, goma-dashi, and dried shiitake mushrooms. Crafts supporting the kitchen area and interior decor, like Beppu bamboo basketry and Onta ware, also breathe life here. When organizing a Made in Japan-first kitchen and dining table, there is joy in choosing Oita's seasonings and tools together as a set.
Oita-grown kabosu is a citrus characterized by refreshing sourness and aroma. In addition to seasonings using kabosu like juices, ponzu, and spice salt, we will highlight condiments changing the dish's impression even in small quantities, such as yuzu kosho and kabosu kosho. We will also introduce combinations with various menus like grilled fish, hot pots, fried chicken, and salads.
Dried shiitake mushrooms are indispensable for dashi (broth), simmered dishes, and mixed rice. We will feature ingredients adding umami to daily cooking, such as thick Oita-grown shiitake and "goma-dashi" blending fish and sesame. Including easily usable retort soups and seasonings, we introduce items you want to keep stocked in the kitchen.
Beppu bamboo baskets, colanders, and bags are tools usable for a long time as light and durable daily necessities. Onta ware making impressions with jump-tool (tobi-kanna) patterns gathers rustic, warm tableware like plates, bowls, and mugs. We introduce Oita's unique lifestyle tools softly connecting the kitchen, table, and interior.
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