Obiten Fish Cake

Soft and fluffy, faintly sweet. Obiten, passed down in the Obi castle town of Nichinan, is a local delicacy of fish paste mixed with tofu, seasoned with miso and brown sugar, and deep fried. It resembles satsuma age in appearance, but the tofu gives it a gentler mouthfeel, and its distinctive sweetness lingers.

Highlights

Obiten was born in the era of the Obi domain, a dish that the local people refined and handed down. Miso based cooking was common around Obi, and against the backdrop of sugarcane cultivation spreading largely among settlers from the southwestern islands, its distinctive flavor using miso and brown sugar is thought to have emerged. Common fish caught in the Hyuga Sea, such as sardine, horse mackerel, and flying fish, are ground whole into paste, mixed with tofu, and fried until plump. Simple yet deeply nourishing, it is a dish unique to Obi.

Enjoying the Seasons

Obiten can be enjoyed all year round. Bite into a piping hot piece straight from the fryer and the outside is toasty while the inside is fluffy. It is perfect for eating on the go while strolling the castle town. Taking it home as a souvenir and lightly toasting it to accompany drinks is also nice. A tiny drizzle of soy sauce heightens the contrast of sweet and salty. Delicious even cold, it is handy for an outing lunchbox too.

Access and Basic Information

In the Obi district of Nichinan, where an atmospheric castle town remains, long established obiten shops stand. Stopping by along with a visit to Obi Castle is the classic course. Beyond tasting the freshly fried version at the storefront, vacuum packed souvenirs are available, and they can be bought at Miyazaki product halls and the airport.

A Quick Tip

First try the freshly fried piece with nothing added. The gentle mouthfeel of the tofu, the faint sweetness of the brown sugar, and the savor of the fish blend into one. Be sure to enjoy it as a bite between strolls through the castle town.