Oita P
refecture is blessed with a warm climate, bountiful nature from both the land and sea, and food that is freshly sourced. There are many resources within the area, such as important historical cultural heritage sites like the Usa-jingu shrine, Rokugo Manzan, and images of the Buddha carved into rock such as the Usuki Stone Buddhas.
Furthermore, the hot springs that stretch out all across the prefecture boast the highest yield of hot spring water and the highest number of hot spring sources in all of Japan. Of the ten different types of hot springs in the world, eight are available in Oita Prefecture.
Still yet, Oita is full of marvelous foodstuffs including high quality food products such as seki-aji horse mackerel, seki-saba mackerel fish, and Bungo beef, as well as kabosu citrus fruits and shiitake mushrooms.
Jigoku Mushi (“Hell” Steamed Cuisine)
This simple and healthy steamed cuisine features seasonal vegetables, seafood, chicken, and various other items steam-cooked with local hot spring water. The light salt content of the spring water brings out the flavors of the ingredients very nicely. Local specialty Jigoku Mushi eggs, steamed pork buns, and custard pudding make nice snacks after an onsen visit or a quick stroll through the city.
From the 3rd to the 13th of December, eight selected swimmers from the Fukuoka Swimming Association visited NSW, where they participated in joint training sessions with a local school and competed in the 2024-25 Speedo NSW Senior State Age Championships.
