Local specialties
Dango Jiru
- 44Oita
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- 44Oita
Dish log
A local dish of Oita in which wheat-flour dough is stretched by hand into strips and simmered in a miso-based soup.
Dish profile
About this dish
- Main ingredients
- wheat flour, miso
- History and origin
- In Oita, where much of the land is plateau unsuited to rice growing, wheat, barley, and other crops were widely grown in fields, and a culture of flour-based foods took root. It is said that in times of rice shortage it was eaten daily in place of rice. It is said to have come to be called "dango" because the rounded dough is left to rest for a while.
- When it is eaten
- As a soup for the cold season, it was often served from early autumn through winter. It is still eaten regularly at home today and is also served in school lunches and at local festivals and events.
- How it is eaten
- Vegetables such as taro are put into a broth of shiitake and iriko (dried sardines), dango stretched thinly by hand into strips are added, and it is simmered with miso such as barley miso. As a rule, no meat is added.
Sources
- だんご汁 大分県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
Dietary guidance
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeClues to confirm: wheat or noodles
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Shows whether pork or alcohol (mirin or sake) appears in the dish name or editorial description. No clue does not confirm absence or religious suitability.
- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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- Ease of eatingNot confirmed by the dish information.
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