Dango jiru

Hello everyone,

A gentle morning frost, cozy sweaters, and hot baths in the evening — all signs are pointing to the winter season in Japan, and we’re ready as ever to welcome it in here in Oita. While our sunnier climate and abundance in
onsen hot springs help beat the chilliest of bodies, nothing quite warms the soul like a steaming bowl of soup,
and Oita’s Dango-jiru would satisfy anybody looking to ease winter’s chill.

Dango-jiru is an Oita specialty featured in many regional restaurants in the winter, combining flat wheat noodles
with onions, taro, carrots, leeks, and mushrooms simmered in hearty miso and fish soup. For many locals,
dango-jiru tastes like home, using simple ingredients found in everyday kitchens to assemble this classic
home-cooked meal of their hometown.

While the word “dango” may connote images of dumplings or mochi balls, this Oita variation takes a spin on the word by hand-kneading wheat dough into its signature chewy noodles in Dango-jiru. This simple yet delicious
dish is perfect on its own, though a dash of citrus-spicy flavors of yuzu kosho elevates this simple dish into
something perfectly suited to tackle even the coldest winter day.

If you’re in the mood to try more of Oita’s specialty dishes, Yaseuma is the dessert counterpart to Dango-jiru.
Using the same flat noodles with finely ground kinako (roasted soybeans flour) and sugar, this is a lovely addition
to green tea or coffee at the end of your meal.

Try this taste of Oita in regional restaurants like Beppu’s Amamichaya and Kunisaki peninsula’s Kayanoki, or purchase one of the many sealed souvenir packages to enjoy from the comfort of your own home.

Stay warm, everyone, and as always, we look forward to the day when we can welcome you to Oita on your
next visit.