Oita Prefecture is one of Japan’s leading producers of soft-shelled turtles, known in Japanese as suppon. The prefecture is blessed with abundant hot-spring resources and a favorable natural environment, and its soft-shelled turtle farming has earned a strong reputation for quality.
One factor contributing to the quality of Oita’s soft-shelled turtles is the use of specially developed feed known as “Natural Finishing” feed. This dedicated feed was developed by the Oita Prefectural Fisheries Research Institute to help raise high-quality turtles.
Soft-shelled turtle is particularly delicious when prepared in hot pot dishes and soups. Both the meat and the broth have a distinctive richness, making it a highly valued ingredient in Japanese cuisine.
In addition to its culinary appeal, soft-shelled turtle is known for its nutritional value. It is low in fat, rich in vitamins, and contains abundant collagen. These characteristics have made it popular as a nourishing food.
Ajimu, in Oita Prefecture, is a particularly well-known area for soft-shelled turtle cuisine. Visitors can enjoy local specialties such as suppon teishoku, a set meal featuring soft-shelled turtle, and suppon udon, a noodle dish prepared with soft-shelled turtle.
One of the attractions of dining in Ajimu is that these dishes can be enjoyed at relatively affordable prices, making it possible for visitors to experience this traditionally prized ingredient without necessarily having to choose an elaborate luxury meal.
Some restaurants also serve soft-shelled turtle blood mixed with alcohol as an aperitif before a meal. This is a distinctive traditional way of serving the ingredient and may be available at establishments specializing in soft-shelled turtle cuisine.
Oita’s soft-shelled turtle is valued for both its flavor and nutritional characteristics. Carefully raised using specially developed feed, it is enjoyed in dishes such as hot pot, soup, set meals, and udon.
For travelers visiting Oita, particularly the Ajimu area, tasting soft-shelled turtle cuisine is an opportunity to experience a regional specialty supported by the prefecture’s established farming expertise and rich food culture.