大分県·郷土料理
Dango-jiru
In the steaming miso-based broth, the flattened dumplings swim with a chewy texture. The dumplings soak up plenty of the broth, which is infused with the umami of the vegetables. It is a bowl that warms you to the core on a cold day. Because Oita has many plateaus and much of its land was unsuitable for rice cultivation, a flour-based food culture using barley and wheat took root long ago. Dango-jiri is one such example. By kneading the wheat flour, letting it rest, and stretching it into strips by hand, a unique texture and compatibility with the broth are created. There are even legends surrounding the Sengoku warlord Otomo Sorin regarding its origin. Another Oita specialty is 'Yeseuma,' made by coating leftover dumplings in kinako (roasted soybean powder) the next morning. It is a simple yet powerful taste of Oita's home cooking.
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