Letting off steam.

This article from Australian Gourmet Traveller explores the culinary tradition of onsen cooking in Ōita Prefecture, Japan. Onsen cooking is a centuries-old method that involves steaming food using steam vents found throughout the city. The article highlights the unique flavors and textures that can be achieved through this cooking method, such as perfectly seasoned onsen-steamed eggs and crunchy sweetcorn. The article also emphasizes the health benefits of onsen cooking, as the steam and water contain minerals that add salty, sour, and bitter profiles to the food. The chef interviewed in the article, Tetsuya Kakehashi, explains that onsen cooking allows for creativity while maintaining a focus on natural cuisine. [Extracted from the article]