[Southern Oita Prefecture (Usuki and Saiki)] A journey through fermentation and tradition. Oita Sustainable Gastronomy

"Oita Sustainable Gastronomy" is a concept that protects the history and environment unique to each region, from the source of ingredients to the dining table, and fosters a sustainable food future. In Usuki, which retains the atmosphere of a castle town, and Saiki, a "town of koji" that is open to the world, artisans are connecting traditions to the present day.

"Shio-koji," a magical seasoning that was revived from documents dating back to the Edo period. Traditional "senbei" rice crackers made from organically grown ginger. The revival of sake, which was once discontinued, and the island's "oysters," nurtured by the sun and sea breeze. We will guide you on a journey to learn more about food culture, touching on the profound stories created by the sea, mountains, people, and microorganisms working together.

• Table of Contents
• 1. Goto Seika (Usuki City): A town where the warmth of ginger circulates
• 2. Hisaie Honten (Usuki City): Honest sake brewing in step with the local cuisine
• 3. Shineimaru (Saiki City): Oysters from Oirijima Island are cultivated in the sea and grown with the sun and sea breeze
• 4. Bungo Meishu (Saiki City): "Saiki Hisho" - a brewery that revived a lost tradition with the local community
• 5. Kojiya Honten (Saiki City): The power of "shio koji" that connects Edo wisdom to the future

1. Goto Seika (Usuki City): A town where the warmth of ginger circulates

Goto Seika has been making Usuki Senbei rice crackers for over 100 years since its founding in Usuki City, which was once a major producer of ginger.

Eat to Support: A challenge to quadruple organic farming

In order to revive Usuki Ginger, which was on the verge of disappearing, CEO Goto began cultivating his own ginger without the use of pesticides or chemical fertilizers in 2022. Organic cultivation is labor-intensive and requires four times the amount of farmland as usual, but it also means that "organic farmland can be increased fourfold." By choosing this product, you are helping to protect the beautiful Satoyama landscape and safe soil.

Process & Passion: Preserving tradition through hand-made brushwork

The wood grain pattern on the surface of Usuki rice crackers is still created by artisans who paint each cracker individually with ginger syrup using a brush. This careful handwork creates a gentle aroma and flavor that spreads with each bite.

If you go here you can eat

Goto Seika Main Store "Sekibutsu Kaikan" : In addition to traditional rice crackers, you can also purchase the new brand "Ginger Hyakkei," including "Organic Ginger Shot," which is made from the company's own organic ginger and seasoned with Beppu hot spring steam.

118 Fukada, Usuki City, Oita Prefecture, 875-0064
Google Maps
TEL: 0972-65-3555
Business hours: 8:00-16:30
Closed: Open daily Access: 20 minutes by bus from JR Usuki Station, get off at the Usuki Stone Buddha bus stop
Instagram: @usukisenbei_gotoseika

2. Hisaie Honten (Usuki City): Honest sake brewing in step with the local cuisine

Since its founding in 1860, this brewery has continued to brew local sake that is enjoyed on the dining tables of the castle town of Usuki.

Eat to Support: In-house brewing: choosing integrity over efficiency

Hisaie Honten does not engage in the efficient "buying sake by barrel" (procuring sake from other places), and instead brews all of its sake in its own brewery. This is because it has the responsibility to be able to speak in its own words about the water and ingredients used, and who made the sake. Tasting this sake also means supporting honest, genuine manufacturing.

Process & Passion: "Semi-soft water" that has passed through the earth's layers

The key to sake brewing is well water that has filtered through an ancient limestone layer. This water, which contains a moderate amount of minerals such as calcium, activates the yeast, producing a crisp, deep sake that is perfect for Usuki cuisine.

If you go here you can eat

Antenna Shop Masuya : Located in an old building in the castle town, you can casually taste and purchase sake, shochu, and liqueurs.

Address: 413 Usuki, Usuki City, Oita Prefecture, 875-0041 (Yokomachi 2-gumi)
Google Maps
TEL: 0972-64-7122
Business hours: 10:30-16:30
Closed: Mondays and Tuesdays

3. Shineimaru (Saiki City): Oysters from Oirijima Island are cultivated in the sea and grown with the sun and sea breeze

Oyster farming is carried out on Onyujima, a gourd-shaped island floating in Saiki Bay, by utilizing the rhythms of nature.

Eat to Support: Cleaning up the ocean and returning resources to the land

Oysters have the power to filter seawater and purify the ocean. Furthermore, after harvesting, Shin-ei Maru crushes the oyster shells and provides them to local farmers as fertilizer, helping to create mineral-rich soil. When you eat oysters, you become part of a beautiful cycle that connects the sea and the land.

Process & Passion: "Inversion" Techniques Directly Taught in New Zealand

The "flip farm method," which was introduced for the first time in Japan, involves turning the baskets over periodically to expose the oysters to sunlight and wind. The power of the sun and wind polishes the shells, allowing the oysters to plump up and grow into single oysters full of vitality.

You can eat here

Oirijima Shokusaikan : At this island restaurant, you can savour the luxury of freshly steamed Oirijima oysters, grown in the ocean right in front of you.

1059-11 Kuboura, Saiki City, Oita Prefecture, 876-0008
Google Maps
TEL: 0972-24-8550
Business hours: 9:00-17:00
Closed: Wednesdays (please check)
Access: Take the Marine Bus Toyoeimaru from Saiki Port, right in front of Horikiri

4. Bungo Meishu (Saiki City): "Saiki Hisho" - a brewery that revived a lost tradition with the local community

We have been making sake since the Meiji era in the Naokawa area, which is blessed with clear mountain streams.

Eat to Support: Working with local farmers to relaunch sake

Sake production, which had once been discontinued, was revived after 37 years, encouraged by the voices of people who wanted to drink local sake again. The sake is made using locally grown Yamada Nishiki rice and other ingredients, and by producing the sake, the local rice farming industry is being preserved. Choosing this bottle will be a sign of support for preserving Saiki's lush rural landscape.

Process & Passion: The techniques of "Ginjo" that are also used in Shochu

The technique of "slow fermentation at low temperatures," which was refined during the revival of sake, is also incorporated into the barley shochu "Moriya" series. The ingredients are carefully refined to achieve a gorgeous aroma and clarity like that of ginjo sake, despite being a shochu, resulting in a one-of-a-kind taste.

You can eat here

Factory Shop Koji no Mori : In addition to being able to tour the amazake factory, the shop also offers additive-free amazake, limited edition sake, and sweets made with amazake.

2810-28 Funakochi, Kamioka, Saiki City, Oita Prefecture, 876-0045
Google Maps
TEL: 0972-48-9386
Business hours: 10:00-17:00
Closed: Thursdays

5. Kojiya Honten (Saiki City): The power of "shio koji" that connects Edo wisdom to the future

Founded in 1689, Asari Myoho, also known as the "Koji Shop Woman," has brought the nearly forgotten power of koji back into the kitchen.

Eat to Support: A "spirit of sharing" as a treasure for everyone

As miso production, which was once made in every household, declined and koji makers found themselves at a crossroads, Asari rediscovered salt koji as a seasoning in documents from the Edo period. Rather than keeping this knowledge to himself, he is spreading it through recipe books and seminars, valuing the "culture of sharing" that reconnects people.

Process & Passion: Enzymes come alive in this magical seasoning

The enzymes produced by koji mold break down proteins in ingredients, bringing out their flavor and aiding digestion. Kojiya Honten's Shio Koji is carefully made so as not to destroy the power of the enzymes, so it's not only delicious, but also good for the body of the person who eats it.

You can eat here

Kojiya Honten : A store that retains the atmosphere of the Edo period, where you can purchase salt koji packed with live enzymes and the powdered "Kiske Koji Power" series, which is convenient for overseas travel.

3-4-11 Otemachi, Saiki City, Oita Prefecture, 876-0831
Google Maps
Business hours: 9:00-17:00
Closed: Sundays and public holidays
TEL: 0120-166-355

In the southern part of Oita (Usuki and Saiki), you can experience a journey that delves deeply into the "story of fermentation" woven together by the sea, mountains, and history. Other areas of Oita also continue to tell their own stories of sustainable gastronomy.