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Jigokumushi (Hell Steaming)
The moment you open the lid, thick clouds of hot spring steam billow out. Vegetables and seafood steamed by that heat are lightly seasoned with salt, intensifying the natural sweetness of the ingredients. It is a 'dining on hot springs' experience unique to Beppu. This cooking method, which uses hot spring steam at approximately 98 degrees Celsius, is said to have continued in Beppu's Kannawa Onsen since the Edo period. It is believed to have started with people staying long-term for medicinal bathing (toji) cooking for themselves using the steam. The saline steam brings out the umami, and because no oil is used, it is healthy. At the Jigokumushi Kobo in Kannawa, you can even experience steaming the food yourself, making it popular with tourists. Please enjoy your freshly steamed meal with salt or ponzu sauce.
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