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Jigoku-mushi is a cooking method using steam from hot springs and has been popular since the Edo period (1603-1868). Ingredients are placed in a colander and steamed in a “jigoku kettle,” which emits high-temperature steam. Ingredients include vegetables, fish, meat, Chinese buns, pizza, pudding, unique fruits, and many other recipes. No seasoning is needed, as the food contains minerals from the hot spring water, giving it a slightly salty taste. The steam softens the ingredients, making it a healthy menu item that does not require oil. Let's combine hot spring and Jigoku-mushi for a clean body from the inside out.

Using 100% of the steam from the hot springs, Jigoku-mushi is an environmentally friendly cooking method that does not use fire or gas. The temperature of 70°C or higher is necessary to steam food softly, and this cooking method is possible only with the high temperature of the hot spring water. Steaming food at once with the hot spring steam that gushes out from the hot spring condenses the original flavor of the food, allowing the sweetness of the ingredients to be felt even more. This sustainable cooking experience, in which ingredients are enjoyed with the help of hot spring water, is an attraction that can only be found in hot spring resorts.

In the hot spring areas of Oita Prefecture, jigoku steaming has been used in various aspects of daily life, such as cooking and heating.

It began 250 years ago during the Edo period, and is recorded in the valuable document "Tsurumi Shichitouki," which conveys the state of affairs at the time through pictures and text. At that time, jigoku steaming was a barbaric method, where a straw mat was laid over the area where the hot spring steam was coming out, water was poured on top of it, traditional Japanese rice mixed with mochi, potatoes, red beans, etc. was laid on top of that, and another straw mat was laid over it and steamed.

There is also an anecdote that a confectioner from Kyoto, where Japanese confectionery culture is deeply rooted, loved the "tsubaki mochi" made with jigoku steaming so much that he took a lot home with him.

Nowadays, it is served not only in specialty shops but also in inns as a hospitality dish such as "tai steamed" and "chawan mushi."

Additionally, many inns are equipped with "mushi-gama" (equipment for making hell steam) where you can cook your own hell steam for the purpose of "touji" (long-term stays to cure physical ailments).

The procedure for Jigoku-mushi is simple: place the ingredients of your choice on a colander, place them in a Jigoku-mushi pot, and wait until they become soft.

Some facilities provide the ingredients, while others allow you to bring in your own purchased ingredients, so choose the one you want to try. Estimated steaming times are 5-15 minutes for soft vegetables and fish, 10 minutes for eggs, and about 20 minutes for root vegetables such as sweet potatoes and lotus roots. It is recommended to separate colanders for each hour and use a timer to measure the time.

Foods steamed with the salt content from the hot spring will have a sweeter taste. If you want to add variety to the taste, it is interesting to try ponzu (soy sauce seasoned with citrus flavors), spicy miso (spicy miso), or shichimi (seasoning made from a mixture of seven spices). Due to the high temperatures, be sure to wear special gloves when placing the colander into the cauldron.

There are also a variety of restaurants recommended for first-time visitors to experience jigokumushi.

To enjoy Jigoku-mushi, it is important to first choose the ingredients carefully. Basically anything will do, but recommended ingredients for beginners include vegetables such as eggs, corn, cabbage, and mushrooms, as well as white fish, chicken meat, and thinly sliced meat. If it is difficult to choose from a large number of ingredients, choose seasonal foods to fully appreciate their natural flavor.

Root vegetables offer a soft and smooth texture, while meat and fish will be a gem with excess oil removed and full of flavor. Processed foods such as sausage, shaomai, and bread will also have a freshly made texture.

Healthy and with the taste of the ingredients,Jigoku-mushi is a gourmet dish that should be enjoyed as often as possible in combination with hot spring baths. By choosing seasonal ingredients and unique menu items, you can enjoy the change of flavors depending on your choice of ingredients. Enjoying the experience of cooking will make your trip even more memorable.

Please add Jigoku-mushi to your Oita travel itinerary and enjoy!