Photo: Japanexperterna / CC BY-SA 3.0Kannawa is the district where Beppu's steam is thickest — it comes out of drains, gardens and the gaps between houses, and on a cold morning the whole neighbourhood disappears into it. This is the yukemuri view that is a designated national scenic asset.
At the Jigoku Mushi Kobo you buy raw ingredients, load a woven basket, and lower it into a stone steam chamber. Ten to twenty minutes depending on what you chose. The steam is around 100°C and slightly salty, so it seasons as it cooks — households here have done this for centuries and some kitchens still have their own steam box.
The steam is around 100°C and slightly salty, so it seasons as it cooks — households here have done this for centuries and some kitchens still have their own steam box.
Booked before you sail — there is no tour desk at the pier. Booking through these links supports the site.
You buy raw ingredients — prawns, eggs, corn, sweet potato, vegetables — load them into a woven basket and lower it into a stone geothermal chamber for ten to twenty minutes. The steam runs at around 100°C and is slightly salty, so it seasons the food as it cooks and very little needs adding.
For most short calls, yes. The hells circuit costs around ¥2,200 and takes two and a half hours to look at water you cannot touch. Kannawa is free to walk, has scattered foot baths, and lets you cook your own lunch in the ground — it is closer to how the town actually works.
No typing needed — jump straight in:
Just docked? — the gangway toolStart from your shipThe ride from every berthAsk the editorGlossary
